Ryzon Hot-Dog Dainties

Ingredients

• 4 level cupfuls (i pound) flour
• I level teaspoonful salt
• 5 level teaspoonfuls Ryzon
• I pound small smoked sausages
• 4 level tablespoonfuls (2 ounces) lard
• About 2 cupfuls milk — or milk and water

Method

1. 1

   Brush each sausage with mustard.

2. 2

   Sift flour, salt and Ryzon together.

3. 3

   Work in lard and gently mix in milk enough to make a smooth dough, soft enough to be handled easily without being stiff.

4. 4

   Roll out about 1/4 inch thick.

5. 5

   Cut in small squares.

6. 6

   Lay one smoked sausage in each square; roll up and fasten securely by pinching dough together.

7. 7

   Place in a pan a little distance apart and bake in a quick oven until brown.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 10. The excerpt below is the record exactly as published.

YZON "HOT-DOG" DAINTIES BY MRS. JOHN W. TOLSON, WASHINGTON, D. C. 4 level cupfuls (i pound) flour. I level teaspoonful salt. 17 5 level teaspoonfuls Ryzon. I pound small smoked sausages. 4 level tablespoonfuls (2 ounces) lard. About 2 cupfuls milk — or milk and water

Cook this with the app: pantry check, scaling, and the assistant.