Ryzon baking book

The water is added to lighten the eggs. Milk must never be used, as it would make the omelet heavy, and flour must on no account enter into its composition. RYZON. SAVORY CORN PUDDING 1 small green pepper. yi onion. 2 tablespoonfuls (i ounce) butter. 2 level tablespoonfuls {yi ounce) flour. I level teaspoonful salt. yi level teaspoonful paprika. yi level teaspoonful powdered nutmeg. yi level teaspoonful red pepper. I cupful {yi pint) milk. I cupful {yi pint) canned corn. I level teaspoonful Ryzon. 1 egg. 2 level tablespoonfuls soft bread crumbs. yi. cupful (2 ounces) buttered bread crumbs. Wash green pepper and cut it in half and remove seeds; then cut in fine strips. Chop onion fine and cook it with pepper and butter for five minutes, stirring constantly. Add flour, seasonings, and milk; bring to boiUng point; then add corn, Ryzon, egg well beaten and soft bread crumbs. Mix and turn into a greased baking dish, cover with buttered crumbutter and bake in a moderate oven for thirty minutes. Serve hot as a vegetable.ficient for four persons. RYZON SALMON AND TOMATO BY MRS. CORA LEE WALLACE, TOPEKA, KAN. I can salmon. I cup \yi pint) stewed tomatoes. I level tablespoonful melted butter. yi level teaspoonful salt. yi level teaspoonful pepper. yi level teaspoonful Ryzon. Remove all bone and skin and flake salmon. Mix in the other ingredients, turn into a baking dish, dust top with bread crumbs and bake twenty minutes in a moderate oven. One car; tomato soup may be used instead of stewed tomatoes, if preferred. One can of tomato soup may be used instead of stewed tomatoes, if preferred. Sufficient for six persons. RYZON BEEF LOAF BY HARRIET ROMER, ELMIRA, N. Y. 2 pounds round steak. yi pound fresh fat pork. 2 cupfuls(i pint) toasted bread crumbs. 1 onion grated. 2 cupfuls (l pint) milk. I level tablespoonful salt. yi level teaspoonful Ryzon. yi teaspoonful pepper. I egg. Put steak and pork through meat grinder twice. Mix with crumbs, onion, salt, Ryzon and pepper. Add egg slightly beaten. Mold into loaf arid put in hot oven for ten minutes. Pour over loaf one can of condensed tomato soup, one cup of water. Put back into oven for two hours. Sufficient for eight persons. RYZON POTATO PUFF BY MRS. ALLAN BANCROFT, MAYWOOD, ILL. 4 level cupfuls (l quart)hot mashed potatoes }i level teaspoonful salt. }i level teaspoonful celery salt. I level tablespoonful chopped parsley. yi cupful (i gill) hot milk. I egg. I yi level teaspoonf uls Ryzon. I level tablespoonful {yi ounce) melted butter. Beat all ingredients adding egg and Ryzon last. Pile in rocky form and bake ten minutes or until puffed and brown.n, RYZON CHEESE OMELET BY MRS. MARY FREDERICKS, OAK RIDGE, N. J. 3 eggs well beaten. yi level teaspoonful salt. yi level teaspoonful Ryzon. yi cupful (2 ounces) bread crumbs. yi cupful (2 ounces) grated cheese. I cupful (K pint) milk. Prize Recipe RYZON APRIBA LOAP BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y. Mix well and pour in buttered pudding dish and bake like custard. One-half cupful flaked fish may be used instead of cheese to vary the dish, making a delicious fish omeleti Sufficient for four persons. I level cupful (yi pint) bacon, fried crisp and chopped fine. I level cupful (yi pint) chopped sour apples. I level cupful (yi pint) boiled rice. yi level teaspoonful salt. yi level teaspoonful paprika. I egg, well beaten. I cupful (yi pint) milk. I level cupful (yi pound) flour. I level cupful (yi pint) chopped sour apples. I level cupful (yi pint) boiled rice. yi level teaspoonful salt. yi level teaspoonful paprika. I egg, well beaten. I cupful (yi pint) milk. I level cupful (yi pound) flour.