COMPARATIVE ECONOMY OF RYZON

At its price Ryzon is less expensive to use than other baking powders sold at less per pound.

You buy baking powder by the pound, but it is generally used by measurement. Ryzon contains 110 or more, averaging about 114, level teaspoonfuls to the pound. Other phosphate baking powders average about 95 level teaspoonfuls to the pound. We have found no other phosphate powder to contain as many as 100, and some brands of the calcium phosphate type have been found to contain only 88, level teaspoonfuls to the pound. Cream of tartar powders show a wider variance, with an occasional lighter measuring pound approaching Ryzon in number of level teaspoonfuls contained, but the average pound of cream of tartar powder contains considerably fewer level teaspoonfuls than a pound of Ryzon.

Furthermore, less Ryzon is required by measurement for equal efficiency in baking, as ¼ to ½ more, by measurement, of so-called cheaper baking powders is ordinarily used to get less perfect baking results than easily obtained with Ryzon used as directed on the labels or in the Ryzon recipes.

Hence, Ryzon is more economical in use, as well as superior in quality and baking results.

SAVING EGGS BY USING RYZON

When more eggs are called for than you care to use, you can reduce the cost of a recipe by using ¼ level teaspoonful of Ryzon for each egg omitted. Often ⅓ to ½ of the eggs are omitted in this way by those desiring economy.

RYZON LIBERTY BREAD—Special Recipe By Mrs. Louise Naylor, Ryzon Service Staff