Ryzon baking book

Sufficient for one loaf. RYZON SAVORY CHEESE PUDDING 2 level cupfuls {}4 pound) grated cheese. I level teaspoonful flour. }4 level teaspoonful salt. }i level teaspoonful pepper. I cupful (}4 pint) boiling milk. 1 tablespoonful (}i ounce) butter. 2 eggs, separated. yi level teaspoonful Ryzon. 2 level tablespoonfuls bread crumbs. Put cheese into a bowl, add flour, salt, pepper, milk, butter, yolks of eggs slightly beaten, whites beaten with Ryzon to a stiff froth, and bread crumbs. Mix gently, and pour into a greased fireproof dish and bake in a moderate oven for twenty minutes. Serve hot. Sufficient for six persons. RYZON HAM CROQUETTES BY MRS. M. HOLLERS, NEW YORK CITY I cupful ham (4 ounces), chopped fine. yi cupful (l gill) mashed potatoes. yi level teaspoonful chopped parsley. I egg. I level teaspoonful Ryzon. Mix all ingredients together well. Shape and roll in bread crumbs. Fry in deep fat. Sufficient for eight croquettes. Chapter VIII Ryzon Camp Cookery " 'tis substantial happiness to eat" O doubt the general principles of cooking are the same in the open air as in the kitchen. Yet a good cook might find it difficult to emulate the feats of some unpretentious woodsman, if he found himself in a dark forest, and he were told to get a hearty meal for a few hungry people as quickly as possible. Under such conditions fancy dishes are out of place. The simplest food is the most appetizing when camping and the best to eat. It should be simply prepared. When making tea at the camp the old household allowance of "one spoonful for each person and one for the pot" will not do; for some occult reason, more of the leaf is required in open air cookery. The same is true of coffee made in the woods, which has a different flavor from that made anywhere else. Brook trout and potatoes may be rolled in wet paper and cooked in hot ashes. Fried fish are appetizing. Cleanse and wash the fish, remove the fins, and rub them well over with salt; roll the fish in a mixture of flour, salt and pepper and fry them in plenty of smoking hot fat. Ham sandwiches and chicken sandwiches are both appetizing, but when one combines the two the result is delicious. Cream one-half cupful of butter, using a wooden spoon, add one cupful each of finely chopped cold boiled ham and cold boiled chicken; season to taste with salt and pepper and spread the mixture between slices of buttered bread. N.B. — See other Camping Recipes; Surprise Muffins, page 19; Omelet, page 72; and Plum Duff page 66. Anything which is cooked in frying pan or kettle, can be managed over the camp-fire. RYZON CORKSCREW BREAD 8 level cupfuls (2 pounds) flour. 4 tablespoonfuls (2 ounces) lard or drippings. 2 level tablespoonfuls Ryzon. 2 level teaspoonfuls salt. I cupful (>^ pint) milk. I cupful (yi pint) water. Mix and sift flour, Ryzon and salt into a bowl or pan, add lard or drippings, rub them into the dry ingredients, add milk and water gradually, and mix to a dough that can be handled easily. The dough must be rather stiff er than for biscuits baked in a pan. Have a good bed of coals and the usual two forked sticks to hold the cooking utensils. Take a green stick an inch or more in diameter, and wind the dough around it. Rest the ends on the two forked sticks, and turn frequently until brown and crisp on all sides. Pull out the stick and the bread is ready for eating. Sufficient for eight to ten persons. Corkscrew bread is one of the camper's delicacies. RYZON CAMP CORN BREAD 2 level cupfuls {}4 pound) flour. 2 level cupfuls (12 ounces) corn meal. 4 level teaspoonfuls Ryzon. I level teaspoonful salt. 1 level teaspoonful sugar. 2 tablespoonfuls (i ounce) lard or butter. 2 level tablespoonfuls egg powder.