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We've combed the museum's collection of books for 1910s recipes that you can try at home! Share your photos with #stickleymuseum

 

 

Ryzon baking bookRyzon Baking_Book_1917_cover

by Marion Harris Neil

Published 1917 by General Chemical Co., Food Dept. in New York .

"a practical manual for the preparation of food requiring baking powder"


This item is in the public domain.  View as a PDF.

 

 Try:

Layer Cake

Strawberry Shortcake

Sugar Cookies

Waffles

 

 

 

 

 

Reliable Recipes and Helpful HintsReliable Recipes_1914_cover

Calumet Baking Powder Co. Chicago

Publisher: Calumet B P Co

Publication Date: 1914

Marian Cole Fisher

"A concise compend of tested recipes which make most delicious dishes, together with a compliation of helps and hints of value to every housekeeper."


This item is in the public domain.  View as a PDF.


 Try:

     Ginger Bread

     One-Egg Cake

 

 

 

 

 

 

 


 


Ginger Bread

Reliable Recipes_GingerBread

Reliable Recipes and Helpful Hints, Calumet Baking Powder Co. Chicago, 1914


1/2 cup sugar

1/2 cup molasses

1/3 cup lard

2 eggs

3/4 cup milk

2 cups flour

2 level teaspoons Calumet Baking Powder

1 scant teaspoon salt

1/2 teaspoon soda

1/2 teaspoon each of ginger, cloves and all spice

 

Mix together the eggs, lard, sugar and molasses. Sift together three times the baking powder, flour, salt, soda and spices. Add the milk. Put together and beat thoroughly. Bake in moderate oven.  

 

Notes:

We substituted honey for molasses, and Crisco for lard. Bake at 375 for 40 - 50 minutes. 

 

 

 


 


One-Egg Cake

One Egg_Cake_low_res

Reliable Recipes and Helpful Hints, Calumet Baking Powder Co. Chicago, 1914


1/4 cup butter

1/2 cup sugar

1/2 cup milk

1 2/3 cups flour

2 level teaspoons baking powder

1 egg well beaten

 

 

Cream the butter, add gradually the sugar, then the egg. Sift together thoroughly the flour and baking powder, and add alternately with the milk to the first mixture. Bake in a flat pan (at 350 degrees) thirty minutes. 

 

 

 



WafflesRyzon Baking_Book_1917_waffles

By Jessie A. Long, Instructor in Cookery, Pratt Institute, Brooklyn, N.Y.

Recipe adapted from: Ryzon baking book, Marion Harris Neil, General Chemical Co., Food Dept., New York, 1917.

 

 4 tsp baking powder

2 cups flour

1/2 tsp salt

2 eggs seperated

1 1/2 cups milk

4 tbsp melted butter

 

Mix flour with baking powder and salt. Beat egg yolks, add butter and milk. Mix wet with dry ingredients, and add beaten egg white. 

 

Pour into a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. 


Recipe makes 6 waffles.

 


 

Layer Cake

By Anna B. Scott, Cooking Expert of the Philadelphia North American

Recipe adapted from Ryzon Baking Book 1917


Ingredients

Cake

1 cup butter

2 cups sugar

4 eggs-separated

4 tsp baking powder

4 cups flour

1/2 tsp salt

Filling

2 cups milk

6 tbsp corn starch

1 egg yolk

6 tbsp sugar

1/2 tsp salt

1 cup chopped raisins

Water Icing

1 egg white

2 tbsp hot water

1 tsp vanilla extract

confectioners' sugar

 

 

 

Directions

Ryzon Layer_Cake

Cake

Beat shortening and sugar to a light cream; separate eggs, beat yolks until well mixed and add slowly to sugar and shortening.

 

Slowly add milk and stir; beat egg whites until stiff and add half. Sift flour, baking powder, and salt. Add rest of beaten egg whites and flour.

 

Pour into 4 cake tins and bake for 25-30 minutes at 350'

 

Filling

Rinse a saucepan with cold water, add 1 1/2 cups of milk and bring to a boil; stir in cornstarch which has been mixed with remaining milk. Add egg yolk, sugar, and salt; boil for 5 minutes, add raisins that have been chopped in a food processor, beat and spread between cakes.


Water Icing

Beat up egg white, add water, extract, add enough sifted confectioners' sugar to get a smooth consistency.

 

Spread over cake and enjoy!

 

 


 

Strawberry Shortcake Ryzon Strawberry_Shortcake

By Janet McKenzie Hill. Editor of "American Cookery," Boston, MA.

Recipe adapted from Ryzon Baking Book, Marion Harris Neil, General Chemical Co., Food Dept., New York, 1917.

 

2 quart baskets strawberries

1 1/2 cups sugar

4 TSP baking powder

2 cups pastry flour

1/2 TSP salt

1/4 cup butter

1 cup milk

whipped cream

 

Hull, wash and drain berries. Save a few choice berries for a garnish, cut rest in halves and mix with sugar.


Sift together baking powder, flour, and salt. Work in butter; add milk gradually, and work into a soft dough. Press dough into two well-greased layer cake tins.


Bake at 350 degress for fifteen to twenty minutes.


Turn one layer upside down and spread with butter. Pour on half the berries, and set the other layer on top. Spread with butter and add the rest of the berries. Garnish with the whole berries and whipped cream.


This recipe may be used for other fruits, as blackberries, raspberries and sliced peaches.


Sufficient for four to six people. This dough may be rolled and cut into large biscuits, and used for serving individual shortcakes.

 

 

 

 


 

Sugar Cookies

Ryzon Sugar_Cookies

By Katharine Lawrence, Director of Household Science, Temple University, Pennsylvania

Recipe adapted from Ryzon Baking Book, Marion Harris Neil, General Chemical Co., Food Dept., New York, 1917. 

 

1 cup butter

1 cup sugar

2 eggs

1 tbsp water

1 tsp vanilla extract

1 tsp baking powder

 

Cream butter and sugar thoroughly.

Beat eggs until very light, add to cream mix, beat well, add water and extract.

To one half cup of sifted flour add baking powder.

Sift into other ingredients, beat until light, and add enough flour to make a soft dough (about 2 cups).

Turn out onto a floured baking board and knead lightly.

Roll out very thin, cut out with a cookie cutter and bake at 350' for 10 minutes.

Makes ~ 50 cookies

 

 

 

 

Happy baking! 


14 August 2020

 

 

August 12, 2020

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