Ryzon baking book

Ryzon Savory Dishes QUITE the most interesting thing to many housewives today is the question of using left-overs, and this chapter is planned to be of assistance in offering suggestions. Some of our most attractive and nutritious dishes are made from a combination of foods remaining from one or more meals. When the family have tired of steaks, chops and roasts, a savory made dish will be welcome and also assist in reducing the high cost of living. The food value of egg or cheese as meat substitutes is well known, and the daily menu may be varied by their use. Master Recipe RYZON DUMPLINGS 4 level teaspoonfuls Ryzon. 2 level cupfuls (}4 pound) flour. I level teaspoonf ul salt. I level tablespoonful {}4 ounce) shortening. >i cupful (scant yi pint) milk and water. Mix flour, Ryzon, and salt together and sift them into a bowl, add shortening and cut it in with a knife or rub it in with the tips of the fingers. Add liquid gradually, and drop from a spoon on the top of a boiling pot-pie. Cover closely and do not remove cover for about twenty minutes. Serve immediately. Sufficient for ten dumplings. RYZON STEAK AND KIDNEY PUDDING 1 pound round steak. 2 sheep's kidneys. 2 level tablespoonfuls {}4 ounce) flour. I level teaspoonful salt. }4 level teaspoonful pepper. 1 cupful {yi pint) stock or water. 2 teaspoonfuls mushroom ketchup. Suet Crust: 2 level teaspoonfuls Ryzon. 2 level cupfuls {}^ pound) flour. }4I level teaspoonful salt.I level cupful (^ pound) chopped suet. Cold water or buttermilk. For Crust: — Sift flour, Ryzon, and salt into a bowl, add suet and rub it well into flour. Then make a well in the center of these dry ingredients, and stir in enough water or buttermilk to make a soft dough. Turn out on floured baking board, knead lightly until free from cracks, then roll out to about one-fourth inch in thickness and line a greased one-and-one-half-pint basin or mold with it. Trim ofi round edges and roll out these scraps into a round to form a cover. For Pudding: — Split kidneys, remove skin and inside fat, and cut them into quarters. Cut steak into small squares. Mix flour and seasonings together on a plate. Dip pieces of meat and kidney into this mixture, coating them on all sides. Place in prepared mold and pour in stock and ketchup. Place round of pastry on top and press the edges well together. Cover with a greased paper and steam steadily for three hours. Serve hot with gravy. Chopped mushrooms or onions may also be used for flavoring. Sufficient for five persons. RYZON MASHED POTATO STUFFING 2 level cupfuls (i pint) mashed potatoes. I level teaspoonful Ryzon. I level cupful (J^ pint) bread crumbs. 4 tablespoonfuls melted shortening. I beaten egg. I teaspoonful onion juice. Powdered sage to taste. Salt and pepper to taste. Mix all these ingredients together and use as a stuffing for any roast fowl. If preferred, celery may be substituted for the onion, and the sage may be omitted. RYZON EGG NOODLES BY MRS. BELLE FAILING, SEDALIA, COLO. I egg. J^ level cupful (2 ounces) flour. }4 level teaspoonful salt. }4 level teaspoonful Ryzon. Break egg into mixing bowl, stir in flour sifted with Ryzon and salt, adding more flour if necessary to make a batter which will not be sticky. Stir until smooth. Roll very thin on a well floured board, then roll up dough into long roll, and slice off thin strips. Place strips in boiling meat broth, or water, and boil for ten minutes. Prize Recipe RYZON TOAD-IN-THE-HOLE by MRS. MAUDE JERVIS, BROOKLYN, N. Y. I }i pounds lean steak, lamb's kidney, level teaspoonful salt, level teaspoonful pepper, level teaspoonful Ryzon. level tablespoonfuls (i ounce) flour. cupfuls (i pint) milk.