Chapter VII: 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

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.

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.

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.

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.