Ryzon baking book

Cut steak and kidney into small pieces and put them into a greased fireproof dish, seasoning them with salt and pepper to taste. Sift flour with Ryzon and pinch of salt, add eggs wellbeaten and beat for five minutes, add gradually milk and stir well and pour over steak. Bake in moderate oven for one and one-half hours and serve hot. The remains of rare beef may be substituted for the steak, and chopped onion to taste, added. Prize Recipe MELDONE PIE DINNER BY MRS. A. S. WESTCOTT, EDGE WATER, N. ]. 2 pounds stewing lamb. 1 level teaspoonful salt. yi level teaspoonful pepper. 12 small onions. 2 large carrots. 6 medium sized potatoes. 2 cupfuls (i pint) milk. 3 level tablespoonfuls {^ ounce) flour. For Paste: 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 2 tablespoonfuls (i ounce) butter. Milk. For Pie: — Stew lamb for an hour or until it is easily pierced with a fork, add seasonings, onions peeled, carrots cut in quarters, potatoes cut in halves, and cook until tender. When done place all the meat and vegetables in a deep baking dish; add milk to stock in pan, thicken with flour moistened with a little water, then pour over meat and vegetables. Cover with paste made as follows and bake in a hot oven for twenty-five minutes. Serve at once.- For Paste: — Sift flour into a basin, cut and rub butter into flour, add Ryzon and make into a softish paste with milk. Turn out onto a floured baking board and roll three-fourths of an inch thick. Place on top of pie and bake. Sufficient for six to eight persons. RYZON PORK PIE J^ lb. fresh pork. 1 level teaspoonful powdered sage. 2 level teaspoonfuls chopped onion. I level teaspoonful salt. Wipe meat with a damp cloth and weigh it free from skin and bone. Cut it in small pieces, and season it with pepper, salt, sage and onion, mixing all well together. Take Ryzon Raised Pie Crust, page 58, while hot and cut off a quarter of the quantity for the lid and decorations of the pie, wrap it up in paper, and keep it warm over steam. Roll out the other piece into a strip four inches wide and rather thin. Keep it even at the edges, and of an equal thickness all over. Wet along one side and one end with cold water or beaten egg. Bring the two ends together so as to form a ring, and make them overlap, pressing them well together. Then gather one of the sides together so as to form a bottom for the pie. Stand it up and make it into a good shape with the hands. Fill up with meat mixture, pressing it down tightly into it. Make it level at the top, with just a small rim of pastry standing above it all the way round. Then take the piece of pastry that has been kept warm, roll it out thin, and cut out a round large enough to cover the top of pie. Wet round the edge of this with water, lay it on top of pie, and press the two edges together. Brush the pie all over, top and sides, with beaten egg, and make a hole in the top with the point of a knife. Pour in enough stock to onehalf fill the pie. Roll out any trimmings of pastry that are left and cut out small leaves and decorate pie with them. Brush decorations also with egg, and place pie in a greased tin. Bake in a moderate oven until pastry is set and brown and the meat feels tender. Lift pie from the oven, and fill it up with some hot stock that will jelly when cold. If the stock is not stiff enough, dissolve a little powdered gelatine in it before using. Serve cold. Sufficient for four persons. RYZON POTATO SOUP BY MRS. A. D. FRASER, BURLINGTON, WASH. 2 cupfuls chopped potatoes. 2 cupfuls (i pint) water. 4 cupfuls (l quart) sweet milk. 2 eggs. yi level teaspoonful Ryzon. I level teaspoonful salt. 1 level tablespoonful (K ounce) butter. 2 level tablespoonfuls (yi ounce) flour. Pepper.