Ryzon baking book

Peel and cook potatoes in water until tender. Add milk, make a smooth paste of the flour in which has been sifted the salt and Ryzon. Add butter and pepper. Boil up once and serve with croutons. If soup is too thick add more hot milk. RYZON SMALL MUTTON PIES For six pies make double the quantity of Ryzon Raised Pie Crust given on page 58, and three-fourths pound lean mutton. Any scraps or trimmings of mutton may be used for making these little pies, but they must not be too fat. Cut them in small pieces, removing all skin, bone and gristle. Season with salt, pepper and grated nutmeg, and just moisten with water or gravy. Put aside one-third of paste to keep warm, and divide rest into six equal-sized pieces. Form each of these pieces into a smooth ball, and then form them into little cases. This may either be done with the fingers or round a tumbler. Fill them with the meat, and then raise up the sides again with the hands. Roll out paste, which has been kept warm, and cut oiit rounds to make covers for the pies. Wet round edges, lay them over the pies with the wetted sides down, and press the two edges of paste firmly together. Trim round with a pair of scissors, make a small hole in top of the pies, and brush them over with a little milk or beaten egg. Bake in a moderate oven for thirty minutes. When the pies are ready to be served they should be filled up with a little hot gravy. Sufficient for six pies. RYZON SAVORY BREAKFAST DISH 1 level teaspoonful Ryzon. 1 1/2 pounds cooking apples (5 medium-sized apples average 1 1/2 pounds). 1 1/2 pounds potatoes (6 medium-sized potatoes average 1 1/4 pounds). 1 level teaspoonful salt. 1/2 level teaspoonful pepper. 3/4 pound bacon. 8 pork sausages. Steam or bake apples and scoop out pulp, removing all pips and bits of core. Steam potatoes until tender, mash them, add Ryzon, seasonings, and apples, mix well and reheat. Cut bacon into small pieces, fry it slowly so that the fat may run freely out, and fry in it the sausages. Stir bacon fat and dice into the hot apple and potato, pile the latter in center of well-heated platter, arrange the sausages round, and serve. Sufficient for four persons. RYZON RICE CORN PUDDING BY MISS FRANCES R, DICKEY, SAN JUAN, PORTO RICO 1 level cupful (6 ounces) corn meal. 1 level tablespoonful rice. 1 level tablespoonful (1/2 ounce) butter. 2 cupfuls (1 pint) milk. I level teaspoonful Ryzon. 1 level teaspoonful salt. 2 eggs. Boil rice in one and one-half cupfuls water for ten minutes. Scald half of the corn meal with the boiled rice. Add melted butter and well-beaten eggs. Then add milk and the remainder of the corn meal, together with the salt and Ryzon. Mix thoroughly and bake in moderate oven 40 minutes. RYZON PLAIN OMELET 2 tablespoonfuls (1 ounce) butter. 3 eggs. 1/4 level teaspoonful salt. 1/4 level teaspoonful pepper. 1 tablespoonful warm water. 1/4 level teaspoonful Ryzon. Put one and one-half tablespoonfuls of the butter into an omelet pan, and allow it to melt slowly while preparing the eggs. Break eggs into a bowl; add seasonings, water and Ryzon. Beat eggs just enough to break them or they will become watery. Add remainder of butter. Pour mixture into the pan, then with a fork break the cooked surface in several places quickly, so that • the eggs from the top may run to the bottom and cook; or loosen the omelet from the sides of pan letting the uncooked part run under. This must be done in the begiiming so as not to make the surface tmeven. When the egg is cooked, but yet quite soft on the top, turn the pan to one side, slip a spatula under one-half of omelet, and carefully roll the egg to the center. Let it cook a moment then slide it gently onto a hot dish, doubling it over. Garnish with a little parsley and serve at once. Sufficient for two persons.