Here is a vintage cookbook page that includes recipes for Ryzon Strawberry Shortcake and Ryzon Currant Shortcakes. The page also includes a colorful and delicious looking illustration of a strawberry shortcake. In case you want to try baking either of these recipes and you’re wondering what Ryzon is, it was a brand of baking powder. I’m not sure, however, what an accurate temperature would be for a “quick oven”. The image is from the Ryzon Baking Book by Marion Harris Neil, 1917. 
Click on image to enlarge.
Julie is a vintage enthusiast and a Photoshop addict who loves to take pictures, scrapbook and cook.She collects old books and new recipes.
Contact her at: olddesignshop(at)gmail(dot)com
Wood Stove Oven Temperatures
Old Time Wood Stove Oven
Very Slow Oven = 275°F (135°C)
Slow Oven = 325°F (163°C)
Moderate Oven = 375°F (190.5°C)
Hot or Quick Oven = 425 °F (218°C)
Bread or Pastry Oven = 360°F (182°C)
This is perfect Pfenix! Thank you so much. 🙂