Salmon and Tomato

Ingredients

• 1 can salmon
• 1 cup (1/2 pint) stewed tomatoes
• 1 level tablespoonful melted butter
• 1/2 level teaspoonful salt
• 1/2 level teaspoonful pepper
• 1/2 level teaspoonful Ryzon

Method

1. 1

   Remove all bone and skin and flake salmon.

2. 2

   Mix in the other ingredients, turn into a baking dish, dust top with bread crumbs and bake twenty minutes in a moderate oven.

3. 3

   One can of tomato soup may be used instead of stewed tomatoes, if preferred.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 61. The excerpt below is the record exactly as published.

SALMON AND TOMATO BY MRS. CORA LEE WALLACE, TOPEKA, KAN. I can salmon. I cup \yi pint) stewed tomatoes. I level tablespoonful melted butter. yi level teaspoonful salt. yi level teaspoonful pepper. yi level teaspoonful Ryzon. Remove all bone and skin and flake salmon. Mix in the other ingredients, turn into a baking dish, dust top with bread crumbs and bake twenty minutes in a moderate oven. One car; tomato soup may be used instead of stewed tomatoes, if preferred. Sufficient for six persons. 72 RYZON BEEF LOAF BY HARRIET ROMER, ELMIRA, N. Y. 2 pounds round steak. yi pound fresh fat pork. 2 cupfuls(i pint) toasted bread crumbs. 1 onion grated. 2 cupfuls (l pint) milk. I level tablespoonful salt. yi level teaspoonful Ryzon. yi teaspoonful pepper. I egg. Put steak and pork through meat grinder twice. Mix with crumbs, onion, salt, Ryzon and pepper. Add egg slightly beaten. Mold into loaf arid put in hot oven for ten minutes. Pour over loaf one can condensed tomato soup, one cup of water. Put back into oven for two hours. Sufficient for eight persons. RYZON POTATO PUFF BY MRS. ALLAN BANCROFT, MAYWOOD, ILL. 4 level cupfuls (l quart)hot mashed potatoes }i level teaspoonful salt. }i level teaspoonful celery salt. I level tablespoonful chopped parsley. yi cupful (i gill) hot milk. I egg. I yi level teaspoonf uls Ryzon. I level tablespoonful {yi ounce) melted butter. Beat all ingredients adding egg and Ryzon last. Pile in rocky form and bake ten minutes or until puffed and brown, RYZON CHEESE OMELET BY MRS. MARY FREDERICKS, OAK RIDGE, N. J. 3 eggs well beaten. yi level teaspoonful salt. yi level teaspoonful Ryzon. yi cupful (2 ounces) bread crumbs. yi cupful (2 ounces) grated cheese. I cupful (K pint) milk. Prize Recipe RYZON APRIBA LOAP BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y. Mix well and pour in buttered pudding dish and bake like custard. One-half cupful flaked fish may be used instead of cheese to vary the dish, making a delicious fish omeleti Sufficient for four persons. I level cupful (yi pint) bacon, fried crisp and chopped fine. I level cupful (yi pint) chopped sour apples. I level cupful (yi pint) boiled rice. yi level teaspoonful salt. yi level teaspoonful paprika. I egg, well beaten. I cupful (yi pint) milk. I level cupful (yi pound) flour. 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 bal- anced 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. 73 Mix the ingredients for the shells in order given, not_ forgetting the proper number of "turns" to insure fiakiness. 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 short- cake 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 but- ter substitute. 1 level teaspoonful salt. 2 level teaspoonfuls Ryzon

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