Ryzon baking book
Subtitle: a practical manual for the preparation of food requiring baking powder
By: compiled and edited by Marion Harris Neil
Contributors: Long, Jessie A.
Publisher: General Chemical Co., Food Dept.
Published: 1918
Place of publication: New York
Language: eng
Number of pages: 80
Subjects: Baking powder; American Cooking; Baking
Notes: With master recipes by Jessie A. Long, Janet McKenzie Hill, Mrs. Lemcke-Barkhausen, Katharine Lawrence, Harriet Cole Emmons, Alice Bradley, Mary Mason Wright, Elizabeth O. Hiller, Maria W. Hilliard, Anna B. Scott, Christine Frederick.

First published 1916, cf. K.G. Bitting, Gastronomic bib., p. 340, and Brown & Brown, Culinary Americana, no. 2736.