Ryzon baking book

Sufficient for fourteen fritters. RYZON ECONOMY FRITTERS BY MRS. W. H. FRICKEY, ROCHESTER, N. Y. I cupful (^ pint) corn (that has been left over). I egg. yi level teaspoonful salt. 1 level tablespoonful {yi ounce) sugar. yi cupful (i gill) sweet milk. I yi cupfuls (6 ounces) flour. 2 level teaspoonfuls Ryzon. Beat egg, add salt, sugar, corn and milk, then flour and Ryzon sifted together. Drop by spoonfuls into hot fat. Serve with honey or syrup. (Bits of ham or cold meat may be used in place of corn.) Sufficient for twelve fritters. Prize Recipe RYZON PINEAPPLE FRITTERS BY MRS. 'B. M. SMYTH, ORANGE, N. J. I small pineapple. 1 level cupful {yi pound) flour. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce scant) powdered sugar. yi level teaspoonful salt. I beaten egg. }i cupful {yi gill) milk. I tablespoonful lemon juice. Lemon Sauce: I level tablespoonful cornstarch. 1 level cupful {yi pound) sugar. 2 cupfuls (l pint) boiling water. 1 lemon. 2 tablespoonfuls (i ounce) butter. For Fritters: — Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mixed with lemon juice. Drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color. Drain and serve with the sauce. For Sauce: — Mix cornstarch and sugar in saucepan, add water and cook for twenty minutes. Add grated rind and strained juice of lemon and butter, and serve very hot. Sufficient for fourteen fritters. N. B.— See Master Fritter Batter Recipe on page 28. Master Recipe RYZON DELICATE FRITTER BATTER iK level teaspoonfuls Ryzon. 1 level cupful (4 ounces) flour. 2 level tablespoonfuls {i4 ounce) cornstarch. 4 level tablespoonfuls (2 ounces) sugar. }4 level teaspoonful salt. I egg — separated. J4 cupful (}4 gill) milk (generous). I tablespoonful olive oil. Mix flour, Ryzon, cornstarch, salt and sugar and sift three times. Beat yolk and white of egg separately. Add beaten yolk and milk alternately to flour mixture; then add oil and beat until smooth. Finally fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay on absorbent paper. Trim and dust with powdered sugar and serve at once. Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables or shell fish, etc., omit the sugar. Thin slightly with milk when used with any filling. Whole canned fruits drained from syrup, apple rings, bananas, etc., may be used for filling; or oysters, clams, etc. Sufficient for ten large fritters. Banana pRiTTERS Supreme: — Cut ripe bananas in half lengthwise, then crosswise. Soak for one hour in lemon juice and sugar to taste. Thin the above batter slightly with milk, dip in each section of banana and fry in hot fat. Drain and serve with melted currant jelly. Prize Recipe RYZON HOMINY FRITTERS BY MRS. J. J. O'CONNELL, WASHINGTON, D. C. 2 level cupfuls (i pint) cold cooked hominy. 2 eggs. }4 cupful (l gill) milk. X level teaspoonful salt. I level teaspoonful Ryzon. I K level cupfuls (6 ounces) flour. }4 cupful (2 ounces) chopped cooked ham. Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and Ryzon sifted with flour. Beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat. Fry until nicely browned, then drain on paper and serve hot. Sufficient for fifteen fritters. RYZON DELICATE FRITTER BATTER— Master Recipe By Mrs. Christine Filedeeick, Consulting Household Engineer Chapter III Ryzon Cakes F all the different branches of cookery the making of cakes is undoubtedly the most popular.