Ryzon baking book

4 level cupfuls (i pound) flour. I level teaspoonful salt. 5 level teaspoonfuls Ryzon. I pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. About 2 cupfuls milk — or milk and water. Brush each sausage with mustard. Sift flour, salt and Ryzon together. Work in lard and gently mix in milk enough to make a smooth dough, soft enough to be handled easily without being stiff. Roll out about ¼-inch thick. Cut in small squares. Lay one smoked sausage in each square; roll up and fasten securely by pinching dough together. , Place in a pan a little distance apart and bake in a quick oven until brown. Sufficient for fourteen dainties. Prize Recipe RYZON CANTON BISCUITS BY MRS. MARY R. DOGGETT, -BROOKLYN, N. Y. 3 level teaspoonfuls Ryzon. 2 level cupfuls (}4 pound) flour. ^ level teaspoonful salt. 1 level tablespoonful {yi ounce) sugar. 2 tablespoonfuls (l ounce) lard. f< cupful (iK gills) milk. }4 cupful (2 ounces) chopped preserved Canton ginger. Sift Ryzon, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve minutes. Serve hot for luncheon or tea. Sufficient for twenty biscuits. Prize Recipe RYZON SARDINE BISCUITS BY MRS. FLORENCE LOUNDS, FORT LEE, N. J. Filleted Sardines. 3 level teaspoonfuls Ryzon. 2 level cupfuls {}i pound) flour. '/4 level teaspoonful salt. 3 tablespoonfuls {\}4 ounces) lard. 2 tablespoonfuls (i ounce) butter. I cupful {}4 pint) milk, scant. Sift flour, Ryzon and one-half teaspoonful of salt into a basin, add lard and butter, cut them in with a knife and then rub in with tips of fingers ; add gradually enough milk to make a soft dough. Toss onto a slightly floured board and pat and roll with a rolling-pin until one inch thick. Cut out with a small, round cutter dipped in flour, place close together on a greased tin, bake in a hot oven from eight to ten minutes. Split while hot and place together with the sardines, seasoned with salt, between the rounds; If liked, the sardines may be moistened with some of the sardine oil. Sufficient for twenty-four small biscuits. RYZON PEANUT BUTTER BISCUITS 4 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. }4 level teaspoonful salt. I level tablespoonful {yi ounce) sugar. 1 tablespoonful {}4 ounce) lard or drippings. 3 tablespoonfuls peanut butter. 2 eggs. Milk enough to make a soft dough. Sift the flou-r, Ryzon, salt, and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out"6n a floured baking board, knead lightly, roll out, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven. Sufficient for twelve biscuits. ■ ^- RYZON CHEESE DROP BISCUIT I level cupful {}i pound) flour. yi teaspoonful salt. X cupful (i gill) water. 3 level teaspoonfuls Ryzon. I level tablespoonful {}4 ounce) butter or fat. 8 level tablespoonfuls {}4 cup) grated cheese. Mix like drop baking powder biscuit. Bake twelve minutes in hot oven. They are excellent to serve with a vegetable as they are high in nutrition. Sufficient for twelve biscuits. RYZON SURPRISE BEATEN BISCUITS 6 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. I level teaspoonful salt. 1 level teaspoonful sugar. 2 tablespoonfuls (l ounce) butter or lard. I egg — separated. lyi cupfuls {yi pint) milk or milk and water.