Ryzon baking book

Preparation of Waffle Iron: — Heat the iron on both sides thoroughly. Grease the iron with a piece of salt pork or a padded fork dipped into bacon drippings. Reverse the iron to distribute the fat evenly. Open, and fill the iron two-thirds full. Cover and cook about one minute on one side, then turn and cook a little longer on the other side. This amount will fill waffle iron six times. This recipe may be varied by substituting ^ cupful cold boiled rice in place of I cupful wheat flour, and in this way save flour for the government while still serving delicious waffles. As a breakfast or luncheon dish waffles are well known. Equally welcome are the waffles served with hot chocolate or coffee in the afternoon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible. RYZON WHITE FLOUR GRIDDLE CAKES— Master Recipe By Mary Mason Wright, Cooking Expert of "The Designer" Special Recipe RYZON RICE GRIDDLE CAKES I level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. 3 level teaspoonfuls Ryzon. I egg well beaten. 1 level teaspoonful salt. 2 level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. I tablespoonful (}4 ounce) melted butter. Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an extra egg makes these griddle cakes unusually delicious. Sufficient for ten griddle cakes. Master Recipe RYZON WHITE FLOUR GRIDDLE CAKES 4 level teaspoonfuls Ryzon. 3 level cupfuls (¾ pound) flour. 1 level teaspoonful salt. 3 eggs — ^separated. 2 cupfuls (i pint) milk. I tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add flour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour into a hot, well-greased griddle, to the size of a saucer. When nicely browned on one side turn with cake turner. When browned on other side remove to a hot dish. Serve hot with butter and syrup, or sugar and milk, as desired. ^.-5S^ RYZON RICE GRIDDLE CAKES ^Special Recipe By Mrs. Inglis H. Brown, Lexington, Mass. ~2i RYZON BUCKWHEAT CAKES 5 level teaspoonfuls Ryzon. 2 level cupfuls (12 ounces) buckwheat flour. I level cupful (^ pound) flour. I level teaspoonful salt. I tablespoonful molasses. 2)4 cupfuls (iX pints) milk. 1 cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter. Sufficient for thirty-five cakes. N. B.— See Master White Flour Griddle Cake Recipe on page 25. RYZON HOOVER PANCAKES BY MRS. E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk— or sour milk. 1 level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. 2 level teaspoonfuls Ryzon. I level teaspoonful salt. yi level teaspoonful soda. I tablespoonful molasses. 1 cupful {yi pint) boiling water. Soak crums in milk for half hour, scald corn meal with one cupful boiling water, cool, add crums soaked in milk, soda dissolved in one teaspoonful hot water, stir in Ryzon, mix all thoroughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. RYZON PEA PANCAKES by forecast MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) peas (dried). 2 egg whites.