Savory Corn Pudding
From Ryzon baking book, 1916
Sufficient for four persons.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.
2 tablespoonfuls (l ounce) butter. 3 eggs. yi level teaspoonful salt. yi level teaspoonful pepper. I tablespoonful warm water. yi level teaspoonful Ryzon. Put one and one-half tablespoonfuls of the butter into an omelet pan, and allow it to melt slowly while preparing the eggs. Break eggs into a bowl; add seasonings, water and Ryzon. Beat eggs just enough to break them or they will become watery. Add remainder of butter. Pour mixture into the pan, then with a fork break the cooked surface in several places quickly, so that • the eggs from the top may run to the bottom and cook; or loosen the omelet from the sides of pan letting the uncooked part run under. This must be done in the begiiming so as not to make the surface tmeven. When the egg is cooked, but yet quite soft on the top, tut the. pan to one side, slip a spatula under one-half of omelet, and carefully roll the egg to the center. Let it cook a moment then slide it gently onto ahot dish, doubling it over. Garnish with a little parsley and serve at once. Sufficient for two persons. The water is added to lighten the eggs. Milk must never be used, as it would make the omelet heavy, and flour must on no account enter into its composition. RYZON. SAVORY CORN PUDDING 1 small green pepper. yi onion. 2 tablespoonfuls (i ounce) butter. 2 level tablespoonfuls {yi ounce) flour. I level teaspoonful salt. yi level teaspoonful paprika. yi level teaspoonful powdered nutmeg. yi level teaspoonful red pepper. I cupful {yi pint) milk. I cupful {yi pint) canned corn. I level teaspoonful Ryzon. 1 egg. 2 level tablespoonfuls soft bread crumbs. yi. cupful (2 ounces) buttered bread crumbs. Wash green pepper and cut it in half and re- move seeds; then cut in fine strips. Chop onion fine and cook it with pepper and butter for five minutes, stirring constantly. Add flour, season- ings, and milk; bring to boiUng point; then add corn, Ryzon, egg well beaten and soft bread crumbs. Mix and turn into a greased baking dish, cover with buttered crumbs and bake in a moderate oven for thirty minutes. Serve hot as a vegetiable. Sufficient for four persons. RYZON 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
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