Ryzon baking book

3 tablespoonfuls (lyi ounces) lard. 3 tablespoonfuls (i jounces) butter. Put sausage meat into a hot pan and cook it but do not let it get brown and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire sauce, take from fire and mix with white of egg beaten to a stiff froth. Sift flour, salt and Ryzon together, add lard and butter, cut and rub them into the flour, and make into stiff dough with water. Knead lightly, roll out one-fourth, of an inch thick and cut in pieces size of a saucer. Put two tablespoonfuls of meat mixture in the center, wet edges, then fold over and press edges together with a fork. Brush over with beaten egg yolk, lay on greased tins, and bake in a hot oven until a nice golden color. Serve hot. Sufficient for ten fold-overs. RYZON BEEFSTEAK PIE BY MISS NORA LONGEWAY, SPRING BANK, ALBERTA, CANADA 2 pounds round steak {yi inch thick). 1 onion sliced. 2 level tablespoonfuls {yi ounce) flour. 2 level tablespoonfuls (i ounce) butter. 2 potatoes sliced thin. Salt and pepper to taste. Crust: 1 level cupful {yi pound) flour. 2 level tablespoonfuls (l ounce) lard. 1 level tablespoonful {yi ounce) butter. 2 level teaspoonfuls Ryzon. yi teaspoonful salt. yi cupful (l gill) milk. Cut steak into squares, cover with boiling water, add sliced onion and potatoes. Cook until tender. Add seasonings and remove meat into casserole. Cream butter and flour and add to gravy. Pour over meat. Mix crust to make a soft dough. Roll out an inch thick, place on top of meat and gravy and bake in hot oven. Sufficient for eight persons. Prize Recipe RYZON COLD PIGEON PIE BY MRS. HAROLD A. BROWN, CALDWELL, N. J. 6 fat pigeons, cut in halves. 4 tablespoonfuls (2 ounces) butter. 1 level teaspoonful salt. }4 level teaspoonful white pepper. Juice I lemon. 2 cupfuls (l pint) good cooking sherry wine. 1 can mushrooms. 4 hard-cooked eggs. Parsley. For Paste: 2 level teaspoonfuls Ryzon. 3 level cupfuls {i/i pound) flour. yi level teaspoonful salt. }4 cupful {yi pound) lard. lyi cupfuls (j< pint) milk. Draw, clean and dry pigeons. Melt butter, add pigeons and cook them until they are light brown, then pack them in a four quart earthenware or glass baking dish or any tightly covered stewing pot, cover with cold water and slowly bring to boiling point. Simmer gently five or six hours or until birds are tender; remove them from the pot and thicken the gravy with a little flour until of the consistency of thin stew as when cold it jellies into thicker consistency. Add salt, pepper and lemon juice to taste and when cool add wine. Place birds in the baking dish, scattering in mushrooms and adding eggs cut in slices, add chopped parsley to taste; cover with gravy and pastry made as follows and bake in a moderate oven for one hour. Serve cold next day. For Paste: — Sift the flour, salt and Ryzon together, then rub in the lard with the tips of the fingers and mix in the milk with a knife or a spoon. Roll out and cover dish, brush over with milk or beaten egg. This pie, with a plain salad, makes a substantial luncheon or supper in winter holiday season to serve guests; the portions depend on the number of birds in pie. If desired, nine pigeons may be used in pie. Sufficient for twelve persons. RYZON "WAR-MEAT" LOAF BY MRS. CLARA E. WELLS, PATON, IOWA 2 level cupfuls (i pint) left over baked beans. 2 level cupfuls (12 ounces) corn meal. 2 level teaspoonfuls Ryzon. 2 level teaspoonfuls salt. J/i level teaspoonful pepper. 4 cupfuls (i quart) boiling water. Stir corn meal and salt into the boiling water. When cooked to a mush, add remaining ingredients. Pour into a greased bread-pan and bake in moderately hot oven until brown. This loaf is an appetizing and nutritious meat substitute, and is delicious sliced cold and served with home-made catsup for a supper.