Ryzon baking book

I level teaspoonful Ryzon. Put bacon into a basin, add apples, rice, seasonings, egg, milk, and flour sifted with Ryzon. Beat all well together, and bake in a well-greased bread pan for thirty minutes, or boil for one hour in equally well-greased baking powder tins. Serve hot, garnished with fried apples, or cold, lightly spread with mayonnaise dressing. The mixture may be served in ramekins. So long as the proportion of flour and Ryzon remain constant, that of the other ingredients may be varied to suit taste and convenience. This dish contains in itself a completely balanced ration. It is substantial enough for the dinner of a. working man, delicate enough for the digestion of an invalid, simple enough for the plainest cook, and palatable enough to make the family call for more. It may be baked, ' boiled, or fried ; eaten hot, cold or warmed over. RYZON ARTICHOKES A LA REMOULADE SHELLS by CARINE CARRUTHERS, SEATTLE, WASH. I cupful (8 ounces) butter. 3 cupfuls (12 ounces) pastry flour. I level tablespoonful cornstarch. I level teaspoonful Ryzon. yi level teaspoonful salt. Ice water to mix. Filling: 1 can artichoke bottoms. 2 tablespoonfuls lemon juice. 4 tablespoonfuls (2 ounces) melted butter. Salt, paprika, minced parsley, curry. Mix the ingredients for the shells in order given, not forgetting the proper number of "turns" to insure flakiness. Bake in rather deep pate tins. Remove artichokes from can, drain, dip each in lemon juice, then in butter. Broil for six minutes, arrange in shells, sprinkle with seasonings, the parsley last. Place in the oven a moment to "blend" the seasonings. RYZON MEAT SHORTCAKE BY FORECAST MODERN SCHOOL OF COOKERY Take two thin layers shortcake dough and put together with minced cold meat flavored with onion, pepper and salt and moistened with gravy or brown sauce. Brown sauce or gravy can be poured over the shortcake if liked or served with it. The shortcake can also be made in individual size. Creamed codfish can also be used instead of meat for the filling. To make the shortcake use the following recipe: lyi level cupfuls (6 ounces) white flour. }4 level teaspoonful salt. 3 level tablespoonfuls (i J^ ounces) chilled shortening. 3 level teaspoonfuls Ryzon. ^ cupful (i }4 gills) half milk half water. Sift flour, Ryzon and salt together, work in the shortening. Wet to a dough with liquid, mix well, then put in thin layers in layer-cake tins. Be sure the dough comes close to the rims. Bake light brown in hot oven and remove carefully one layer at a time. Put together with meat filling. RYZON FISH TARTS by forecast modern school of cookery Crust: 2 level cupfuls (X pound) flour. 2 level tablespoonfuls (i ounce) butter or butter substitute. 1 level teaspoonful salt. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce) lard. 6 tablespoonfuls milk or water. Sift flour, salt and Ryzon. Chop in shortening; Add milk or water. Stir with the blade of a knife. Roll out thin. Line ramekins or tart forms. Fill with fish mixture. Put on lattice tops. Bake for twenty-five minutes or until brown. Serve hot or cold. Filling: I cupful (}4 pint) cold cooked fish. yi cupful celery. I cupful (yi pint) white sauce. yi small onion. I small sweet pepper. Free fish, before measuring, of all skin and bone, and flake. Grate the onion, chop the celery fine, also sweet pepper. Mix all with the white sauce. Fill the pastery shells. Prize Recipe RYZON MEAT FOLD-OVERS by MRS. L. BOISSE, DOUGLASTON, L. I. K pound sausage meat, fine quality. I level cupful (4 ounces) chopped cooked chicken or ham. I level cupful {yi pound) boiled rice (scant) . I chopped pimiento (canned red pepper). I tablespoonful Worcestershire sauce. 1 egg, separated. 2 level teaspoonfuls Ryzon. 4 level cupfiils (i pound) flour. 1 level teaspoonful salt. yi cupful {lyi gills) water.