Ryzon baking book

yi cupful (2 ounces) flour. 1 cupful {yi pint) milk. 2 egg yolks. Pepper. yi level teaspoonful salt. I level tablespoonful {yi ounce) butter or fat. I level teaspoonful Ryzon. To make this recipe it is best to use the split pea, which can be secured either in bulk or package form. These peas cook in an hour's time after soaking. When the peas are tender, put through a food chopper and mix the ingredients. A tablespoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas. The residue strained from pea soup may be economically used for the above. Sufficient for twelve pancakes. RYZON FRENCH PANCAKES i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. 2 level tablespoonfuls (l ounce) sugar, 5 eggs. I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten, water and milk, and beat for ten minutes. Grease well the inside of a small frying pan, and place it over a moderate fire. When it is sufficiently hot, pour in enough of the batter to cover the surface of pan. When cooked spread with jeUy, and fold into rolls. Serve hot. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Sufficient for ten pancakes. RYZON CORN MEAL GRIDDLE CAKES 3 level teaspoonfuls Ryzon. I level cupful (5 ounces) corn meal. 1 level cupful (4 ounces) flour. 2 level teaspoonfuls salt. 3 eggs. 2 cupfuls (i pint) milk. Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, turn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. One of the eggs may be omitted, and y^ level teaspoonful Ryzon added. Sufficient for forty cakes. RYZON BLUEBERRY GRIDDLE CAKES BY MRS. HERMAN WADDY, WASHINGTON, D. C. 2 level cupfuls (5^ pound) flour. 4 level teaspoonfuls RyzoN. 1 level teaspoonful salt. 2 eggs. l}4 cupfuls (^ pint) milk. 2 tablespoonfuls (i ounce) sugar. I tablespoonful {}4 ounce) melted butter. I cupful canned blueberries (or other fruit). Beat eggs in mixing bowl, add milk, then add flour, Ryzon, salt and sugar which have been sifted together, adding melted butter last. Beat ■until it is a smooth batter, then add fruit. Pour batter into a pitcher and pour on a well-greased hot griddle to the size of a small saucer. When nicely browned turn and brown on other side. These are delicious served with cream and sugar. Sufficient for twenty griddle cakes. RYZON FRITTERS RYZON APRICOT FRITTERS BY MRS. ANNA TACKMEYER, NEW YORK CITY 1 level cupful {}i pound) flour. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce) sugar. }4 level teaspoonful salt. I egg. yi cupful {}4 gill) milk. I cupful {yi pint) stewed apricots. Mix and sift dry ingredients, add egg and milk and apricots. Drop mixture from tablespoon into deep hot fat. Fry until a golden brown. Drain, roU in powdered sugar and serve. Sufficient for twelve fritters. RYZON CLAM FRITTERS BY MISS RUTH FREDERICKS, OAK RIDGE, N. J. 1 level cupful {}4 pound) flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 eggs. K level teaspoonful pepper. Ji cupful (K gill) milk. I cupful (>s pint) chopped clams. Mix and sift dry ingredients. Add eggs, milk and clams. Mix thoroughly and drop by tablespoonfuls into deep hot fat. Fry until a deep brown. Serve hot.