Ryzon Waffles

Ingredients

• 4 level teaspoonfuls Ryzon
• 2 level cupfuls (¾ pound) flour
• ¼ level teaspoonful salt
• 2 eggs — separated
• 1¼ cupfuls (⅛ pint) milk
• 4 tablespoonfuls (2 ounces) melted butter

Method

1. 1

   Mix flour with Ryzon and salt and sift into bowl.

2. 2

   Beat yolks of eggs, add butter and milk.

3. 3

   Gradually add this mixture to dry ingredients, beating thoroughly.

4. 4

   Fold in beaten egg whites.

5. 5

   Pour into hot, greased waffle iron.

6. 6

   Serve with melted butter and syrup.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 16. The excerpt below is the record exactly as published.

RYZON WAFFLES— Master Recipe By Jessie A. Long, Instructor in Cookery, Pratt Institute, Brooklyn, N. Y. Master Recipe RYZON WAFFLES 4 level teaspoonfuls Ryzon. 2 level cupfuls {}4 pound) flour. }4 level teaspoonful salt. 2 eggs — separated. I }4 cupfuls {H pint) milk. 4 tablespoonfuls (2 ounces) melted butter. Mix flour with Ryzon and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry ingredients, beating thoroughly. When well mixed fold in the stiiHy beaten whites of eggs. Pour from a pitcher into the center of a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles will not brown as well. Preparation of Waffle Iron: — Heat the iron on both sides thoroughly. Grease the iron with a piece of salt pork or a padded fork dipped into bacon drippings. Reverse the iron to dis- tribute the fat evenly. Open, and fill the iron two-thirds full. Cover and cook about one min- ute on one side, then turn and cook a little longer on the other side. This amount will fill waffle iron six times. This recipe may be varied by substituting ^ cupful cold boiled rice in place of I cupful wheat flour, and in this way save flour for the govern- ment while still serving delicious waffles. As a breakfast or luncheon dish waffles are well known. Equallj. welcome are the waffles served with hot chocolate or coffee in the after- noon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible. 24 RYZON WHITE FLOUR GRIDDLE CAKES— Master Recipe By Mary Mason Wright, Cooking Expert of "The Designer" Special Recipe RYZON RICE GRIDDLE CAKES I level cupful (K pound) flour. J^ cupful {iH gills) cooked rice. 3 level teaspoonfuls Ryzon. I egg well beaten. 1 level teaspoonful salt. 2 level teaspoonfuls (^ ounce) sugar. )4 cupful (i gill) milk. I tablespoonful (}4 ounce) melted butter. Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an ex- tra egg makes these griddle cakes unusually de- licious. Sufficient for ten griddle cakes. Master Recipe RYZON WHITE FLOUR GRIDDLE CAKES 4 level teaspoonfuls Ryzon. 3 level cupfuls (H pound) flour. 1 level teaspoonful salt. 3 eggs — ^separated. 2 cupfuls (i pint) milk. I tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt to- gether, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add hour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour into a hot, well-greased griddle, to the size of a saucer. When nicely browned on one side turn with cake turner. When browned on other side remove to a hot dish. Serve hot with butter and syrup, or sugar and milk, as desired.^ ^.-5S^ RYZON RICE GRIDDLE CAKES ^Special Recipe By Mrs. Inglis H. Brown, Lexington, Mass. ~2i RYZON BUCKWHEAT CAKES 5 level teaspoonfuls Ryzon. 2 level cupfuls (12 ounces) buckwheat flour. I level cupful (^ pound) flour. I level teaspoonful salt. I tablespoonful molasses. 2)4 cupfuls (iX pints) milk. 1 cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter. Sufficient for thirty-five cakes. N. B.— See Master White Flour Griddle Cake Recipe on page 25. RYZON HOOVER PANCAKES BY MRS. E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk— or sour milk. 1 level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. 2 level teaspoonfuls Ryzon. I level teaspoonful salt. yi level teaspoonful soda. I tablespoonful molasses. 1 cupful {yi pint) boiling water. Soak crums in milk for half hour, scald corn meal with one cupful boiling water, cool, add crums soaked in milk, soda dissolved in one tea- spoonful hot water, stir in Ryzon, mix all thor- oughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. RYZON PEA PANCAKES by forecast MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) peas (dried). 2 egg whites. yi cupful (2 ounces) flour. 1 cupful {yi pint) milk. 2 egg yolks. Pepper. yi level teaspoonful salt. I level tablespoonful {yi ounce) butter or fat. I level teaspoonful Ryzon. To make this recipe it is best to use the split pea, which can be secured either in bulk or pack- age form. These peas cook in an hour's time after soaking. When the peas are tender, put through a food chopper and mix the ingredients. A table- spoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas. The residue strained from pea soup may be economically used for the above. Sufficient for t wel ve pancakes. RYZON FRENCH PANCAKES i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. 2 level tablespoonfuls (l ounce) sugar, 5 eggs. I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten, water and milk, and beat for ten minutes. Grease well the inside of a small frying pan, and place it over a moderate fire. When it is sufficiently hot, pour in enough of the batter to cover the surface of pan. When cooked spread with jeUy, and fold into rolls. Serve hot. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Sufficient for ten pancakes. RYZON CORN MEAL GRIDDLE CAKES 3 level teaspoonfuls Ryzon. I level cupful (5 ounces) corn meal. 1 level cupful (4 ounces) flour. 2 level teaspoonfuls salt. 3 eggs. 2 cupfuls (i pint) milk.

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