RYZON SAVORY DISHES
Quite the most interesting thing to many housewives today is the
question of using left-overs, and this chapter is planned to be of
assistance in offering suggestions. Some of our most attractive and
nutritious dishes are made from a combination of foods remaining from
one or more meals. When the family have tired of steaks, chops and
roasts, a savory made dish will be welcome and also assist in reducing
the high cost of living. The food value of egg or cheese as meat
substitutes is well known, and the daily menu may be varied by their
use.
_Master Recipe_
RYZON DUMPLINGS
4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
1 level tablespoonful (½ ounce) shortening.
⅞ cupful (scant ½ pint) milk and water.
Mix flour, RYZON, and salt together and sift them into a bowl, add
shortening and cut it in with a knife or rub it in with the tips of the
fingers. Add liquid gradually, and drop from a spoon on the top of a
boiling pot pie. Cover closely and do not remove cover for about twenty
minutes. Serve immediately.
Sufficient for ten dumplings.
RYZON STEAK AND KIDNEY PUDDING
1 pound round steak.
2 sheep’s kidneys.
2 level tablespoonfuls (½ ounce) flour.
1 level teaspoonful salt.
½ level teaspoonful pepper.
1 cupful (½ pint) stock or water.
2 teaspoonfuls mushroom ketchup.
SUET CRUST:
2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
1 level cupful (¼ pound) chopped suet.
Cold water or buttermilk.
FOR CRUST:—Sift flour, RYZON, and salt into a bowl, add suet and
rub it well into flour. Then make a well in the center of these dry
ingredients, and stir in enough water or buttermilk to make a soft
dough. Turn out on floured baking board, knead lightly until free from
cracks, then roll out to about one-fourth inch in thickness and line
a greased one-and-one-half-pint basin or mold with it. Trim off round
edges and roll out these scraps into a round to form a cover.
FOR PUDDING:—Split kidneys, remove skin and inside fat, and cut them
into quarters. Cut steak into small squares. Mix flour and seasonings
together on a plate. Dip pieces of meat and kidney into this mixture,
coating them on all sides. Place in prepared mold and pour in stock
and ketchup. Place round of pastry on top and press the edges well
together. Cover with a greased paper and steam steadily for three
hours. Serve hot with gravy.
Chopped mushrooms or onions may also be used for flavoring. Sufficient
for five persons.
RYZON MASHED POTATO STUFFING
2 level cupfuls (1 pint) mashed potatoes.
1 level teaspoonful RYZON.
1 level cupful (½ pint) bread crumbs.
4 tablespoonfuls melted shortening.
1 beaten egg.
1 teaspoonful onion juice.
Powdered sage to taste.
Salt and pepper to taste.
Mix all these ingredients together and use as a stuffing for any roast
fowl. If preferred, celery may be substituted for the onion, and the
sage may be omitted.
RYZON EGG NOODLES
BY MRS. BELLE FAILING, SEDALIA, COLO.
1 egg.
½ level cupful (2 ounces) flour.
½ level teaspoonful salt.
½ level teaspoonful RYZON.
Break egg into mixing bowl, stir in flour sifted with RYZON and salt,
adding more flour if necessary to make a batter which will not be
sticky. Stir until smooth. Roll very thin on a well-floured board, then
roll up dough into long roll, and slice off thin strips. Place strips
in boiling meat broth, or water, and boil for ten minutes.
_Prize Recipe_
RYZON TOAD-IN-THE-HOLE
BY MRS. MAUDE JERVIS, BROOKLYN, N. Y.
1½ pounds lean steak.
1 lamb’s kidney.
1 level teaspoonful salt.
½ level teaspoonful pepper.
1 level teaspoonful RYZON.
4 level tablespoonfuls (1 ounce) flour.
2 eggs.
2 cupfuls (1 pint) milk.
Cut steak and kidney into small pieces and put them into a greased
fireproof dish, seasoning them with salt and pepper to taste. Sift
flour with RYZON and pinch of salt, add eggs well-beaten and beat for
five minutes, add gradually milk and stir well and pour over steak.
Bake in moderate oven for one and one-half hours and serve hot. The
remains of rare beef may be substituted for the steak, and chopped
onion to taste, added.
_Prize Recipe_
MELDONE PIE DINNER
BY MRS. A. S. WESTCOTT, EDGEWATER, N. J.
2 pounds stewing lamb.
1 level teaspoonful salt.
½ level teaspoonful pepper.
12 small onions.
2 large carrots.
6 medium-sized potatoes.
2 cupfuls (1 pint) milk.
3 level tablespoonfuls (¾ ounce) flour.
FOR PASTE:
2 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
2 tablespoonfuls (1 ounce) butter.
Milk.
FOR PIE:—Stew lamb for an hour or until it is easily pierced with a
fork, add seasonings, onions peeled, carrots cut in quarters, potatoes
cut in halves, and cook until tender. When done place all the meat and
vegetables in a deep baking dish; add milk to stock in pan, thicken
with flour moistened with a little water, then pour over meat and
vegetables. Cover with paste made as follows and bake in a hot oven for
twenty-five minutes. Serve at once.
FOR PASTE:—Sift flour into a basin, cut and rub butter into flour, add
RYZON and make into a softish paste with milk. Turn out onto a floured
baking board and roll three-fourths of an inch thick. Place on top of
pie and bake. Sufficient for six to eight persons.
RYZON PORK PIE
¾ lb. fresh pork.
1 level teaspoonful powdered sage.
2 level teaspoonfuls chopped onion.
1 level teaspoonful salt.
Wipe meat with a damp cloth and weigh it free from skin and bone. Cut
it in small pieces, and season it with pepper, salt, sage and onion,
mixing all well together.
Take RYZON Raised Pie Crust, page 58, while hot and cut off a quarter
of the quantity for the lid and decorations of the pie, wrap it up in
paper, and keep it warm over steam. Roll out the other piece into a
strip four inches wide and rather thin. Keep it even at the edges, and
of an equal thickness all over. Wet along one side and one end with
cold water or beaten egg. Bring the two ends together so as to form a
ring, and make them overlap, pressing them well together. Then gather
one of the sides together so as to form a bottom for the pie. Stand it
up and make it into a good shape with the hands.
Fill up with meat mixture, pressing it down tightly into it. Make it
level at the top, with just a small rim of pastry standing above it all
the way round. Then take the piece of pastry that has been kept warm,
roll it out thin, and cut out a round large enough to cover the top of
pie. Wet round the edge of this with water, lay it on top of pie, and
press the two edges together.
Brush the pie all over, top and sides, with beaten egg, and make a hole
in the top with the point of a knife. Pour in enough stock to one-half
fill the pie. Roll out any trimmings of pastry that are left and cut
out small leaves and decorate pie with them. Brush decorations also
with egg, and place pie in a greased tin. Bake in a moderate oven until
pastry is set and brown and the meat feels tender. Lift pie from the
oven, and fill it up with some hot stock that will jelly when cold. If
the stock is not stiff enough, dissolve a little powdered gelatine in
it before using. Serve cold.
Sufficient for four persons.
RYZON POTATO SOUP
BY MRS. A. D. FRASER, BURLINGTON, WASH.
2 cupfuls chopped potatoes.
2 cupfuls (1 pint) water.
4 cupfuls (1 quart) sweet milk.
2 eggs.
½ level teaspoonful RYZON.
1 level teaspoonful salt.
1 level tablespoonful (½ ounce) butter.
2 level tablespoonfuls (½ ounce) flour.
Pepper.
Peel and cook potatoes in water until tender. Add milk, make a smooth
paste of the flour in which has been sifted the salt and RYZON. Add
butter and pepper. Boil up once and serve with croutons. If soup is too
thick add more hot milk.
RYZON SMALL MUTTON PIES
For six pies make double the quantity of RYZON Raised Pie Crust given
on page 58, and three-fourths pound lean mutton.
Any scraps or trimmings of mutton may be used for making these little
pies, but they must not be too fat. Cut them in small pieces, removing
all skin, bone and gristle. Season with salt, pepper and grated nutmeg,
and just moisten with water or gravy.
Put aside one-third of paste to keep warm, and divide rest into six
equal-sized pieces. Form each of these pieces into a smooth ball, and
then form them into little cases. This may either be done with the
fingers or round a tumbler. Fill them with the meat, and then raise up
the sides again with the hands. Roll out paste, which has been kept
warm, and cut out rounds to make covers for the pies. Wet round edges,
lay them over the pies with the wetted sides down, and press the two
edges of paste firmly together.
Trim round with a pair of scissors, make a small hole in top of the
pies, and brush them over with a little milk or beaten egg. Bake in a
moderate oven for thirty minutes. When the pies are ready to be served
they should be filled up with a little hot gravy. Sufficient for six
pies.
RYZON SAVORY BREAKFAST DISH
1 level teaspoonful RYZON.
1½ pounds cooking apples
(5 medium-sized apples average 1½ pounds).
1½ pounds potatoes
6 medium-sized potatoes (average 1½ pounds).
1 level teaspoonful salt.
½ level teaspoonful pepper.
¼ pound bacon.
8 pork sausages.
Steam or bake apples and scoop out pulp, removing all pips and bits of
core. Steam potatoes until tender, mash them, add RYZON, seasonings,
and apples, mix well and reheat.
Cut bacon into small pieces, fry it slowly so that the fat may run
freely out, and fry in it the sausages.
Stir bacon fat and dice into the hot apple and potato, pile the latter
in center of well-heated platter, arrange the sausages round, and serve.
Sufficient for four persons.
RYZON RICE CORN PUDDING
BY MISS FRANCES R. DICKEY, SAN JUAN, PORTO RICO
[Illustration]
1 level cupful (6 ounces) corn meal.
1 level tablespoonful rice.
1 level tablespoonful (½ ounce) butter.
2 cupfuls (1 pint) milk.
1 level teaspoonful RYZON.
1 level teaspoonful salt.
2 eggs.
Boil rice in one and one-half cupfuls water for ten minutes. Scald
half of the corn meal with the boiled rice. Add melted butter and
well-beaten eggs. Then add milk and the remainder of the corn meal,
together with the salt and RYZON. Mix thoroughly and bake in moderate
oven 40 minutes.
RYZON PLAIN OMELET
2 tablespoonfuls (1 ounce) butter.
3 eggs.
½ level teaspoonful salt.
¼ level teaspoonful pepper.
1 tablespoonful warm water.
½ 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 beginning so as not to make
the surface uneven.
When the egg is cooked, but yet quite soft on the top, tilt 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 a
hot 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.
½ onion.
2 tablespoonfuls (1 ounce) butter.
2 level tablespoonfuls (½ ounce) flour.
1 level teaspoonful salt.
½ level teaspoonful paprika.
¼ level teaspoonful powdered nutmeg.
⅛ level teaspoonful red pepper.
1 cupful (½ pint) milk.
1 cupful (½ pint) canned corn.
1 level teaspoonful RYZON.
1 egg.
2 level tablespoonfuls soft bread crumbs.
½ cupful (2 ounces) buttered bread crumbs.
Wash green pepper and cut it in half and remove seeds; then cut in fine
strips. Chop onion fine and cook it with pepper and butter for five
minutes, stirring constantly. Add flour, seasonings, and milk; bring
to boiling 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
vegetable. Sufficient for four persons.
RYZON SALMON AND TOMATO
BY MRS. CORA LEE WALLACE, TOPEKA, KAN.
1 can salmon.
1 cup (½ pint) stewed tomatoes.
1 level tablespoonful melted butter.
⅕ level teaspoonful salt.
⅛ level teaspoonful pepper.
½ level teaspoonful RYZON.
[Illustration]
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 can tomato soup may be used
instead of stewed tomatoes, if preferred.
Sufficient for six persons.
RYZON BEEF LOAF
BY HARRIET ROMER, ELMIRA, N. Y.
2 pounds round steak.
½ pound fresh fat pork.
2 cupfuls (1 pint) toasted bread crumbs.
1 onion grated.
2 cupfuls (1 pint) milk.
1 level tablespoonful salt.
½ level teaspoonful RYZON.
¼ teaspoonful pepper.
1 egg.
Put steak and pork through meat grinder twice. Mix with crumbs, onion,
salt, RYZON and pepper. Add egg slightly beaten. Mold into loaf and 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 (1 quart) hot mashed potatoes.
¼ level teaspoonful salt.
¼ level teaspoonful celery salt.
1 level tablespoonful chopped parsley.
½ cupful (1 gill) hot milk.
1 egg.
1½ level teaspoonfuls RYZON.
1 level tablespoonful (½ 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.
½ level teaspoonful salt.
½ level teaspoonful RYZON.
½ cupful (2 ounces) bread crumbs.
½ cupful (2 ounces) grated cheese.
1 cupful (½ pint) milk.
[Illustration]
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 omelet.
Sufficient for four persons.
_Prize Recipe_
RYZON APRIBA LOAF
BY MRS. C. W. SHAW, MOUNTAINVILLE, N. Y.
[Illustration]
1 level cupful (½ pint) bacon, fried crisp and chopped fine.
1 level cupful (½ pint) chopped sour apples.
1 level cupful (½ pint) boiled rice.
½ level teaspoonful salt.
¼ level teaspoonful paprika.
1 egg, well beaten.
1 cupful (½ pint) milk.
1 level cupful (¼ pound) flour.
1 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 balanced 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 À LA REMOULADE SHELLS
BY CARINE CARRUTHERS, SEATTLE, WASH.
1 cupful (8 ounces) butter.
3 cupfuls (12 ounces) pastry flour.
1 level tablespoonful cornstarch.
1 level teaspoonful RYZON.
½ 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.
Mix the ingredients for the shells in order given, not forgetting the
proper number of “turns” to insure flakiness. Bake in rather deep paté
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 shortcake 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:
1½ level cupfuls (6 ounces) white flour.
½ level teaspoonful salt.
3 level tablespoonfuls (1½ ounces) chilled shortening.
3 level teaspoonfuls RYZON.
¾ cupful (1½ 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 (½ pound) flour.
2 level tablespoonfuls (1 ounce) butter or butter substitute.
1 level teaspoonful salt.
2 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce) lard.
6 tablespoonfuls milk or water.
Sift flour, salt and RYZON. Chop in shortening. Add milk or water. Stir
with the blade of a knife. Roll out thin. Line ramekins or tart forms.
Fill with fish mixture. Put on lattice tops. Bake for twenty-five
minutes or until brown. Serve hot or cold.
FILLING:
1 cupful (½ pint) cold cooked fish.
½ cupful celery.
1 cupful (½ pint) white sauce.
½ small onion.
1 small sweet pepper.
Free fish, before measuring, of all skin and bone, and flake. Grate the
onion, chop the celery fine, also sweet pepper. Mix all with the white
sauce. Fill the pastry shells.
_Prize Recipe_
RYZON MEAT FOLD-OVERS
BY MRS. L. BOISSE, DOUGLASTON, L. I.
½ pound sausage meat, fine quality.
1 level cupful (4 ounces) chopped cooked chicken or ham.
1 level cupful (½ pound) boiled rice (scant).
1 chopped pimiento (canned red pepper).
1 tablespoonful Worcestershire sauce.
1 egg, separated.
2 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
1 level teaspoonful salt.
¾ cupful (1½ gills) water.
3 tablespoonfuls (1½ ounces) lard.
3 tablespoonfuls (1½ ounces) butter.
Put sausage meat into a hot pan and cook it but do not let it get brown
and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire
sauce, take from fire and mix with white of egg beaten to a stiff froth.
Sift flour, salt and RYZON together, add lard and butter, cut and rub
them into the flour, and make into stiffish dough with water. Knead
lightly, roll out one-fourth of an inch thick and cut in pieces size
of a saucer. Put two tablespoonfuls of meat mixture in the center, wet
edges, then fold over and press edges together with a fork. Brush over
with beaten egg yolk, lay on greased tins, and bake in a hot oven until
a nice golden color. Serve hot.
Sufficient for ten fold-overs.
RYZON BEEFSTEAK PIE
BY MISS NORA LONGEWAY, SPRING BANK, ALBERTA, CANADA
2 pounds round steak (½ inch thick).
1 onion sliced.
2 level tablespoonfuls (½ ounce) flour.
2 level tablespoonfuls (1 ounce) butter.
2 potatoes sliced thin.
Salt and pepper to taste.
CRUST:
1 level cupful (¼ pound) flour.
2 level tablespoonfuls (1 ounce) lard.
1 level tablespoonful (½ ounce) butter.
2 level teaspoonfuls RYZON.
½ teaspoonful salt.
½ cupful (1 gill) milk.
Cut steak into squares, cover with boiling water, add sliced onion
and potatoes. Cook until tender. Add seasonings and remove meat into
casserole. Cream butter and flour and add to gravy. Pour over meat.
Mix crust to make a soft dough. Roll out an inch thick, place on top of
meat and gravy and bake in hot oven.
Sufficient for eight persons.
_Prize Recipe_
RYZON COLD PIGEON PIE
BY MRS. HAROLD A. BROWN, CALDWELL, N. J.
6 fat pigeons, cut in halves.
4 tablespoonfuls (2 ounces) butter.
1 level teaspoonful salt.
½ level teaspoonful white pepper.
Juice 1 lemon.
2 cupfuls (1 pint) good cooking sherry wine.
1 can mushrooms.
4 hard-cooked eggs.
Parsley.
FOR PASTE:
2 level teaspoonfuls RYZON.
3 level cupfuls (¾ pound) flour.
½ level teaspoonful salt.
½ cupful (¼ pound) lard.
1½ cupfuls (¾ pint) milk.
Draw, clean and dry pigeons. Melt butter, add pigeons and cook them
until they are light brown, then pack them in a four quart earthenware
or glass baking dish or any tightly covered stewing pot, cover with
cold water and slowly bring to boiling point. Simmer gently five or six
hours or until birds are tender; remove them from the pot and thicken
the gravy with a little flour until of the consistency of thin stew
as when cold it jellies into thicker consistency. Add salt, pepper
and lemon juice to taste and when cool add wine. Place birds in the
baking dish, scattering in mushrooms and adding eggs cut in slices, add
chopped parsley to taste; cover with gravy and pastry made as follows
and bake in a moderate oven for one hour. Serve cold next day.
FOR PASTE:—Sift the flour, salt and RYZON together, then rub in the
lard with the tips of the fingers and mix in the milk with a knife or a
spoon. Roll out and cover dish, brush over with milk or beaten egg.
This pie, with a plain salad, makes a substantial luncheon or supper
in winter holiday season to serve guests; the portions depend on the
number of birds in pie.
If desired, nine pigeons may be used in pie.
Sufficient for twelve persons.
RYZON “WAR-MEAT” LOAF
BY MRS. CLARA E. WELLS, PATON, IOWA
2 level cupfuls (1 pint) left over baked beans.
2 level cupfuls (12 ounces) corn meal.
2 level teaspoonfuls RYZON.
2 level teaspoonfuls salt.
¼ level teaspoonful pepper.
4 cupfuls (1 quart) boiling water.
Stir corn meal and salt into the boiling water. When cooked to a mush,
add remaining ingredients. Pour into a greased bread-pan and bake in
moderately hot oven until brown.
This loaf is an appetizing and nutritious meat substitute, and is
delicious sliced cold and served with home-made catsup for a supper.
Sufficient for one loaf.
RYZON SAVORY CHEESE PUDDING
2 level cupfuls (½ pound) grated cheese.
1 level teaspoonful flour.
½ level teaspoonful salt.
¼ level teaspoonful pepper.
1 cupful (½ pint) boiling milk.
1 tablespoonful (½ ounce) butter.
2 eggs, separated.
½ 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. BOLLERS, NEW YORK CITY
1 cupful ham (4 ounces), chopped fine.
½ cupful (1 gill) mashed potatoes.
½ level teaspoonful chopped parsley.
1 egg.
1 level teaspoonful RYZON.
Mix all ingredients together well. Shape and roll in bread crumbs. Fry
in deep fat.
Sufficient for eight croquettes.