Chapter II: Ryzon Quick Breads

Quick breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking.

Quick bread mixtures are either doughs or batters. Batter means “that which is battered or beaten”; dough means “that which is wet or moistened.” A quick bread should be quickly mixed, and put into the oven at once. Doughs require a hotter oven than batters. Too great heat causes bubbles of gas or air to burst and run together.

Popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. When done, popovers should be crisp, hollow inside, several times the height of the batter and well cooked throughout.

When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice; a cake turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not grease a soapstone griddle.

GOOD FLOUR AND HOW TO KNOW IT

Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by its creamy white color, by its gritty feeling, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring.

_Second Prize Recipe_

RYZON RICE POPOVERS

BY MRS. FREDERICK G. WAGNER, LEONIA, N. J.

2 level cupfuls (1 pint) cold boiled rice.
2 level cupfuls (½ pound) flour.
2 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce) sugar.
2 eggs—separated.
2 cupfuls (1 pint) milk.
1 level teaspoonful salt.

Mash rice until smooth. Sift flour, RYZON, sugar, and salt together twice. Beat yolks of eggs, add whites beaten to a stiff froth, and stir them into the rice. Then add milk and flour alternately, and beat until smooth.

Have gem pans greased and a little flour sifted into each. Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes. Serve hot with butter or maple syrup. Also as a dessert with preserved fruits.

Sufficient for twenty popovers.

RYZON WESTERN PUFFERS

1 egg.
2 level tablespoonfuls (1 ounce) sugar.
1 cupful (½ pint) milk.
4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
1 tablespoonful (½ ounce) lard.
1 tablespoonful (½ ounce) butter.

Beat up egg, add sugar and milk, add flour sifted with RYZON and salt, beat well; add shortening melted, and beat for five minutes.

Divide into buttered and floured popover or gem pans, and bake in a hot oven for fifteen minutes.

Always have a hot oven when making puffers.

Sufficient for fifteen puffers.

RYZON DELICIOUS POPOVERS

BY MARION HARRIS NEIL, AUTHOR OF “CANNING, PRESERVING AND PICKLING”

1 level teaspoonful RYZON.
1 level cupful (4 ounces) flour.
½ level teaspoonful salt.
2 eggs.
1 cupful (½ pint) milk.

Mix flour, RYZON, and salt together and sift them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture; rub through a strainer or sieve and divide into hot, well-greased popover molds. The molds should be a little more than one-half full. Bake for thirty-five minutes in a moderate oven. The oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven rich brown puffs which may be eaten hot with sugar and cream, with maple syrup, or with butter and berries. When these are filled with whipped cream, custard, or blanc mange, they make an excellent dessert.

Sufficient for twelve popovers.

RYZON CORN BREADS

RYZON APPLE CORN BREAD

4 level cupfuls (1½ pounds) white corn meal.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
3 level tablespoonfuls (1½ ounces) sugar.
¼ cupful (4 ounces) melted butter.
2 cupfuls (1 pint) water.
3 cupfuls (½ pound) chopped sour apples.

Sift corn meal, RYZON, salt and sugar together; stir in water, apples and melted butter. Pour into well-greased tin and bake one-half hour in moderate oven. Serve hot.

Sufficient for six persons.

RYZON NEW VIRGINIA CORN MEAL SPOON BREAD

BY A. C. WOOD, WASHINGTON, D. C.

1 pint milk from top of quart bottle of milk.
(This equals about ½ cup table cream and 1½ cupfuls milk).
1 level cupful (6 ounces) old fashioned water ground whole
corn meal (the cup filled lightly with a spoon and
not shaken down).
3 eggs, whites beaten separately.
1 level teaspoonful salt.
1 level teaspoonful RYZON.

Scald the milk in a double boiler. Stir in the meal slowly and cook until a smooth batter which will pour from the spoon. Break in the egg yolks, one at a time, beating vigorously all the while, then fold in the stiffly beaten whites, and bake from thirty to forty minutes in a moderately quick oven. Serve immediately with a spoon from a pan in which it was baked.

This bread may also be made with hominy mush, and is nice eaten with strained honey or maple syrup.

Sufficient for eight persons.

RYZON NEW ENGLAND CORN MUFFINS

1 level cupful (6 ounces) corn meal.
¾ cupful (3 ounces) flour.
3 level teaspoonfuls RYZON.
1 level teaspoonful salt.
¼ cupful (4 tablespoonfuls) molasses—or—
2 level tablespoonfuls (1 ounce) sugar.
1 cupful (½ pint) milk.
1 egg, well beaten.
1 tablespoonful (½ ounce) melted butter.

Sift together the corn meal, flour, RYZON, sugar (if used), and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins twenty-five minutes.

Sufficient for twelve muffins.

RYZON EGG CORN BREAD

2 level teaspoonfuls RYZON.
1 level cupful (6 ounces) corn meal.
1 level cupful (¼ pound) flour.
½ level teaspoonful salt.
2 eggs, separated.
3 cupfuls (1½ pints) milk.
2 tablespoonfuls (1 ounce) butter.

Sift meal, flour, RYZON and salt into a basin. Beat up yolks of eggs, add two cupfuls of the milk to them and butter, melted. Mix to a smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth. Pour into a square baking pan that has been well greased. The batter should be about two inches thick. Lastly, pour into the middle the remaining cupful of milk. Do not stir, but place gently in the oven, and bake in a moderate oven for fifty minutes. Turn out, cut in squares and serve at once. The center will be custard-like in appearance.

Sufficient for six persons.

N. B.—See Master Corn Bread Recipe on page 16.

RYZON WHOLESOME CORN MUFFINS

BY MISS SARAH E. GIBSON, HAGERSTOWN, MD.

½ level cupful (3 ounces) corn meal.
½ level cupful wheat or graham flour.
3 level teaspoonfuls RYZON.
½ level teaspoonful salt.
1 cupful (½ pint) milk.
1 tablespoonful molasses.
1 tablespoonful melted shortening.

Sift corn meal, flour, salt and RYZON together. Stir in milk, molasses and shortening. Mix all thoroughly and pour into well-greased muffin tins. Bake in hot oven for about twenty-five minutes. Sufficient for six muffins.

RYZON RAISIN CORN BREAD

1½ level cupfuls (12 ounces) seeded raisins.
6 level teaspoonfuls RYZON.
3 level cupfuls (18 ounces) yellow corn meal.
1½ level cupfuls (7½ ounces) graham flour.
1½ level cupfuls (6 ounces) flour.
1 level teaspoonful salt.
1 cupful (½ pint) molasses.
Milk.

Wash raisins and cut them in halves, put them into a basin, add corn meal, RYZON, salt, graham flour, and molasses mixed with enough milk to make soft. Mix thoroughly and turn into a large well-greased mold, cover, and steam steadily for three hours.

Serve hot, cut in slices.

The mold should be large enough so that it will be but half filled before steaming.

Sufficient for ten persons.

RYZON RICE AND CORN MEAL BREAD

BY MISS EMMA COLLINS, ALBANY, CAL.

1 level cupful (½ pint) cold boiled rice.
1 level cupful (6 ounces) corn meal.
1 level cupful (¼ pound) flour.
6 level teaspoonfuls RYZON.
1 level teaspoonful salt.
1 egg.
1 cupful (½ pint) milk.

Beat the egg until light. Add milk, salt, corn meal and rice, and lastly flour sifted with RYZON.

Mix thoroughly and beat hard. If necessary stir in five extra tablespoonfuls milk. Bake in three well-greased layer cake pans in hot oven for thirty minutes. When done turn out onto plate and arrange like a layer cake, spreading two layers with butter, dusting the top with powdered sugar. If desired, the egg may be omitted and another half level teaspoonful RYZON added instead.

This makes a delicious hot bread for tea.

Sufficient for six persons.

RYZON SWEET POTATO PONE

BY MRS. C. W. TILDEN, LOS ANGELES, CAL.

2 cupfuls (1 pint) grated sweet potatoes.
1 cupful (½ pint) sweet milk.
1 level teaspoonful ginger.
2 level tablespoonfuls (1 ounce) brown sugar.
2 level tablespoonfuls (1 ounce) melted butter.
1½ level cupfuls (6 ounces) flour.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.

Beat first five ingredients thoroughly together. Sift flour, salt and RYZON together twice, and add to first mixture, beat a minute, turn into a buttered baking dish and bake in moderate oven for three-quarters of an hour. Serve in baking dish. This is a spoon bread and should be served as soon as taken from oven. Sufficient for six persons.

RYZON CORN PARKER HOUSE ROLLS

BY MRS. MARY E. HALL, JAMESTOWN, N. Y.

½ level cupful (3 ounces) corn meal.
2 level tablespoonfuls (1 ounce) sugar.
4 level teaspoonfuls RYZON.
3 level cupfuls (¾ pound) flour.
¾ level teaspoonful salt.
2 level tablespoonfuls (1 ounce) butter, or butter substitute.
1 cupful (½ pint) milk.
1 egg.

Sift together corn meal, sugar, RYZON, flour and salt. Cut in butter. Beat egg well. Add milk, using more milk if necessary, and mix with dry ingredients. Roll one-half inch thick, butter and turn over to make Parker House Rolls. Bake fifteen minutes, and serve immediately.

Sufficient for sixteen rolls.

_Master Recipe_

RYZON CORN BREAD

1 tablespoonful (½ ounce) butter.
2 level tablespoonfuls (1 ounce) sugar.
2 eggs, separated.
1 level cupful (6 ounces) corn meal.
3 level teaspoonfuls RYZON.
1 level cupful (4 ounces) flour.
½ level teaspoonful salt.
1 cupful (½ pint) milk.

Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with RYZON, and salt, and milk. Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces.

This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans.

Sufficient for six persons.

By MRS. LEMCKE-BARKHAUSEN, Principal Greater New York Cooking School, New York City]

By MARIA W. HILLIARD, Wellesley Hills, Mass.]

RYZON BISCUITS

_Master Recipe_

RYZON BISCUITS

2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 tablespoonfuls (1 ounce) butter or 1 tablespoonful butter
and 1 tablespoonful lard.
¾ cupful (1½ gills) to 1 cupful milk.

Mix flour, RYZON, and salt and sift into a basin; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed close together.

Sufficient for twelve biscuits.

RYZON “HOT-DOG” DAINTIES

BY MRS. JOHN W. TOLSON, WASHINGTON, D. C.

4 level cupfuls (1 pound) flour.
1 level teaspoonful salt.
5 level teaspoonfuls RYZON.
1 pound small smoked sausages.
4 level tablespoonfuls (2 ounces) lard.
About 2 cupfuls milk—or milk and water.

Brush each sausage with mustard.

Sift flour, salt and RYZON together. Work in lard and gently mix in milk enough to make a smooth dough, soft enough to be handled easily without being stiff. Roll out about ¼ inch thick. Cut in small squares. Lay one smoked sausage in each square; roll up and fasten securely by pinching dough together. Place in a pan a little distance apart and bake in a quick oven until brown. Sufficient for fourteen dainties.

_Prize Recipe_

RYZON CANTON BISCUITS

BY MRS. MARY R. DOGGETT, BROOKLYN, N. Y.

3 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
¾ level teaspoonful salt.
1 level tablespoonful (½ ounce) sugar.
2 tablespoonfuls (1 ounce) lard.
¾ cupful (1½ gills) milk.
½ cupful (2 ounces) chopped preserved Canton ginger.

Sift RYZON, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve minutes. Serve hot for luncheon or tea.

Sufficient for twenty biscuits.

_Prize Recipe_

RYZON SARDINE BISCUITS

BY MRS. FLORENCE LOUNDS, FORT LEE, N. J.

Filleted Sardines.
3 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
3 tablespoonfuls (1½ ounces) lard.
2 tablespoonfuls (1 ounce) butter.
1 cupful (½ pint) milk, scant.

Sift flour, RYZON and one-half teaspoonful of salt into a basin, add lard and butter, cut them in with a knife and then rub in with tips of fingers; add gradually enough milk to make a soft dough. Toss onto a slightly floured board and pat and roll with a rolling-pin until one inch thick. Cut out with a small, round cutter dipped in flour, place close together on a greased tin, bake in a hot oven from eight to ten minutes. Split while hot and place together with the sardines, seasoned with salt, between the rounds.

If liked, the sardines may be moistened with some of the sardine oil.

Sufficient for twenty-four small biscuits.

RYZON PEANUT BUTTER BISCUITS

4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
¼ level teaspoonful salt.
1 level tablespoonful (½ ounce) sugar.
1 tablespoonful (½ ounce) lard or drippings.
3 tablespoonfuls peanut butter.
2 eggs.
Milk enough to make a soft dough.

Sift the flour, RYZON, salt, and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them in with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out on a floured baking board, knead lightly, roll out, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven. Sufficient for twelve biscuits.

RYZON CHEESE DROP BISCUIT

BY FORECAST MODERN SCHOOL OF COOKERY

1 level cupful (¼ pound) flour.
¼ teaspoonful salt.
½ cupful (1 gill) water.
3 level teaspoonfuls RYZON.
1 level tablespoonful (½ ounce) butter or fat.
8 level tablespoonfuls (½ cup) grated cheese.

Mix like drop baking powder biscuit. Bake twelve minutes in hot oven. They are excellent to serve with a vegetable as they are high in nutrition.

Sufficient for twelve biscuits.

RYZON SURPRISE BEATEN BISCUITS

6 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
1 level teaspoonful salt.
1 level teaspoonful sugar.
2 tablespoonfuls (1 ounce) butter or lard.
1 egg—separated.
1½ cupfuls (¾ pint) milk or milk and water.

Sift flour, RYZON, sugar and salt into a basin; add shortening, cut it in with a knife, then rub it in as lightly as possible with the tips of the fingers. Beat up white of egg to a stiff froth, add milk to it and stir into the dry ingredients. Mix with a flexible knife, and turn out onto a floured baking board. Beat with a rolling-pin until the dough blisters, then roll out about three-fourths of an inch thick. Cut into biscuits, and lay them, not touching each other, on a greased baking pan, brush over the tops with yolk of egg beaten and mixed with one tablespoonful of milk, and bake in a quick oven for fifteen to eighteen minutes.

Sufficient for twenty-five biscuits.

RYZON POTATO BISCUIT

BY FORECAST MODERN SCHOOL OF COOKERY

1 level cupful (½ pint) freshly mashed, lightly packed potato.
1 level cupful (¼ pound) flour.
2 level tablespoonfuls (1 ounce) melted butter or shortening.
1 level teaspoonful RYZON.
1 level teaspoonful salt.

Add melted butter to mashed potato. Mix and sift flour, RYZON and salt and add to potato mixture to make a soft dough. Roll out quickly, cut with a biscuit cutter and bake in a quick oven fifteen minutes.

This also makes a good crust for a meat pie.

Sufficient for twelve biscuits.

RYZON PRUNE BISCUIT

BY MRS. FRED FRIEDLANDER, NEW YORK CITY

1 cupful stewed and pitted prunes.
2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 level tablespoonfuls (1 ounce) butter.
1 cupful (½ pint) milk.

Sift flour, RYZON and salt into mixing bowl. Add butter or other shortening. Cut in with two knives until fine. Add milk slowly until a soft spongy mixture. Turn out on well-floured board. Roll quite thin—¼ inch. Cut with rather large biscuit cutter. Place one prune in center of biscuit and pinch the edges of dough up over the prune, as for a dumpling, turning that side down on the pan. Bake in quick oven.

Sufficient for twelve biscuits.

RYZON NUT BISCUITS

3 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
2 tablespoonfuls (1 ounce) butter or lard.
1 cupful (4 ounces) chopped nut meats.
4 level tablespoonfuls (2 ounces) sugar.
1 egg.
Enough milk to make a soft dough.

Sift flour, salt, and RYZON together. Rub or cut in the butter and add the nuts and sugar. Beat up egg and add it to the dry ingredients, with enough milk to make a soft biscuit dough. Shape with floured hands into small balls, place well apart on greased tins, brush the tops with milk, sprinkle over with chopped nuts and bake in a hot oven from twelve to fifteen minutes. Serve hot with butter.

If liked, the biscuits may be covered with frosting or they may be split and jelly put between the halves. Sufficient for eighteen biscuits.

RYZON BALTIMORE BISCUITS

4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
½ level teaspoonful sugar.
2 tablespoonfuls (1 ounce) shortening.
1 cupful (½ pint) or less of milk.

Sift flour, salt, sugar and RYZON twice. Cut in shortening; then add milk gradually, mixing with a knife. The dough should be as soft as can be handled without sticking. Toss onto a lightly floured baking board, pat or roll very lightly until half or three-fourths of an inch thick and cut quickly with a floured cutter.

Lay on greased baking tins, and bake in a hot oven from twelve to fifteen minutes.

Sufficient for twelve biscuits.

RYZON BUTTERMILK BISCUIT

BY MRS. J. B. MAC ENTIRE, ROANOKE, VA.

4 level cupfuls (1 pound) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful soda.
½ level teaspoonful salt.
2 level tablespoonfuls (1 ounce) shortening.
Buttermilk.

Sift dry ingredients into a bowl. Add shortening and chop until mealy. Add buttermilk gradually until it is a soft dough. Roll thin and cut with biscuit cutter. Bake fifteen minutes in a hot oven. Serve immediately. Sufficient for twenty-five biscuits.

N. B.—See Master Biscuit Recipe on page 17.

RYZON MUFFINS AND BREAKFAST BREAD

RYZON SURPRISE PANCAKES AND MUFFINS

BY MRS. GEORGE BANCROFT, ANN ARBOR, MICHIGAN

2 level cupfuls (½ pound) flour.
3 level tablespoonfuls RYZON.
1 level teaspoonful salt.
2 cupfuls (1 pint) water.

Sift flour, RYZON and salt into a mixing bowl, add water gradually, then beat well. Pour from a pitcher onto a hot, greased griddle, or frying pan, if in camp, and turn when full of bubbles. When brown, serve hot with butter and maple syrup or sugar. Sufficient for fifteen cakes.

This batter may be cooked in muffin rings.

Note that no eggs or shortening are used in this recipe.

By MISS ALICE BRADLEY, Principal, Miss Farmer’s School of Cookery, Boston, Mass.]

_Master Recipe_

RYZON MUFFINS

4 level teaspoonfuls RYZON.
1½ level cupfuls (6 ounces) flour.
2 level tablespoonfuls (1 ounce) sugar.
1 level teaspoonful salt.
⅞ cupful (scant ½ pint) milk.
2 tablespoonfuls (1 ounce) butter.
1 egg.

Sift flour once, measure, add RYZON, salt and sugar and sift four times, add milk gradually while stirring constantly. When smooth and free from lumps add butter, melted, mix, add egg, beaten until thick and light colored, beat well, and pour into well-greased hot gem pans. Bake twenty minutes in a hot oven.

Sufficient for twelve muffins.

RYZON SQUASH MUFFINS

BY MRS. A. R. CORWITH, SOUTHAMPTON, N. Y.

1½ level cupfuls (½ pound) flour.
1 level tablespoonful (½ ounce) sugar.
1 level teaspoonful salt.
5 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce) shortening.
¾ cupful (1½ gills) milk.
1 cupful (½ pint) squash.
1 egg.

Sift together flour, sugar, salt and RYZON. Beat egg lightly and add to it milk and squash. Melt shortening and add to combined mixture. Beat thoroughly and turn into hot greased muffin tins. Bake about twenty minutes. Sufficient for twenty muffins.

RYZON APPLE MUFFINS

BY MRS. C. W. TILDEN, LOS ANGELES, CAL.

1 level cupful (½ pint) milk.
1 egg.
1 level tablespoonful (½ ounce) butter.
2 level cupfuls (½ pound) flour.
2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 level tablespoonfuls (1 ounce) sugar.
1 cupful (½ pint) finely chopped apples.

Sift flour, RYZON, salt and sugar three times. Beat egg, add melted butter and milk. Stir in dry ingredients and beat thoroughly, adding apples last. Pour into well-greased muffin pans and bake in quick oven until golden brown.

Sufficient for twelve muffins.

_Prize Recipe_

RYZON DELICIOUS HAM MUFFINS

BY MRS. JEANNETTE YOUNG NORTON, N. Y. CITY

¼ cupful (2 ounces) butter.
¾ cupful (3 ounces) chopped cooked ham.
1 beaten egg.
3 level teaspoonfuls RYZON.
¾ cupful (¼ pound) graham flour.
1 level cupful (¼ pound) flour.
1 cupful (½ pint) milk.

Beat butter to a cream, add ham, mix well, then add egg, graham flour, flour sifted with RYZON and milk. Mix thoroughly and divide into twelve hot, well-greased muffin tins. Bake in a hot oven for twenty minutes. Serve hot or cold.

Sufficient for twelve muffins.

NUT AND FRUIT MUFFINS

BY MISS ALICE BRADLEY, PRINCIPAL, MISS FARMER'S SCHOOL OF COOKERY, BOSTON, MASS.

½ cupful (2 ounces) bread flour.
3 level teaspoonfuls RYZON.
¾ level teaspoonful salt.
¼ cupful (1½ ounces) brown sugar.
1 level cupful (5 ounces) graham flour.
⅓ cupful (1⅓ ounces) walnuts.
6 dates.
1 egg.
¾ cupful (1½ gills) milk.
2 tablespoonfuls (1 oz.) shortening, melted.

Mix and sift bread flour, RYZON, salt and brown sugar, add graham flour, nuts cut in pieces, and dates washed, stoned and cut in pieces. Mix well, add egg well beaten, milk and shortening. Beat thoroughly, bake in twelve greased muffin cups in a hot oven for eighteen or twenty minutes.

Sufficient for twelve muffins.

RYZON BREAD MUFFINS

BY FORECAST MODERN SCHOOL OF COOKERY

2 level cupfuls (1 pint) bread crumbs.
½ cupful (2 ounces) flour.
1 level tablespoonful (½ ounce) melted butter or shortening.
¼ level teaspoonful salt.
1½ cupfuls (¾ pint) milk.
1 egg.
2 level teaspoonfuls RYZON.

Cover crumbs with milk and soak fifteen minutes. Beat smooth, add egg yolk, flour, salt, RYZON and butter. Fold in egg white stiffly beaten. Bake in buttered muffin tins in a quick oven for twenty minutes.

Sufficient for twelve muffins.

RYZON “LEFT-OVER” CORN MUFFINS

BY MRS. ELEANOR ACKERMAN, BROOKLYN, N. Y.

2 level cupfuls (½ pound) flour.
3 level tablespoonfuls RYZON.
1 level teaspoonful salt.
1 cupful (½ pint) water.
1 cupful (½ pint) canned corn.

Sift flour, RYZON and salt into a bowl, add water and canned corn gradually and beat well.

Bake in muffin rings or as griddle cakes on a hot well-greased griddle.

One level tablespoonful of sugar may be added if desired. Note that no eggs or shortening are used in this recipe.

Sufficient for twelve muffins.

RYZON NUT GRAHAM MUFFINS

2 level teaspoonfuls RYZON.
1 level cupful (5 ounces) graham flour.
2 level cupfuls (½ pound) flour.
1 level teaspoonful baking soda.
1 level teaspoonful salt.
2 tablespoonfuls (1 ounce) butter.
1 level cupful (6 ounces) brown sugar.
1 level cupful (¼ pound) chopped nut meats.
1 egg.
2 cupfuls (1 pint) sour milk.

Mix flour with graham flour, RYZON, soda and salt, sift twice into a basin, add butter and rub it in finely with tips of fingers, then add sugar, nuts, eggs well beaten, and milk. Mix well and divide into greased and floured muffin tins and bake in a moderate oven for fifteen to twenty minutes. Sufficient for twenty-four muffins.

N. B.—See Master Muffin Recipe on page 20.

RYZON OATMEAL BREAKFAST GEMS

BY MISS EMMA COLLINS, ALBANY, CAL.

1 level cupful (½ pint) cooked oatmeal.
1½ level cupfuls (6 ounces) flour.
4 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce) sugar.
½ level teaspoonful salt.
½ cupful (1 gill) milk.
1 egg.
2 level tablespoonfuls (1 ounce) butter.

Mix and sift together flour, RYZON, salt and sugar. Beat egg, add milk, melted butter and oatmeal. Then add dry ingredients, beat all thoroughly and pour into well-greased gem pans and bake in quick oven.

Sufficient for twelve gems.

RYZON HONEY GEMS

2 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 level cupfuls (½ pound) flour.
1 tablespoonful (½ ounce) butter.
1 tablespoonful (½ ounce) lard.
2 eggs.
⅔ cupful (1¼ gills) honey.
5 tablespoonfuls milk.

Sift salt, RYZON and flour into a basin. Rub in butter and lard with finger tips, add eggs well beaten, and honey mixed with milk. Mix well and divide into greased and floured gem pans, filling them half full and bake in a moderate oven for fifteen minutes. Sufficient for twelve gems.

RYZON BRAN GEMS

BY MRS. M. J. HARDING, DETROIT, MICH.

¾ cupful (½ ounce) bran.
½ cupful (2 ounces) flour.
2 level teaspoonfuls RYZON.
¼ level teaspoonful salt.
3 level tablespoonfuls (1½ ounces) sugar.
⅔ cupfuls (1⅓ gills) milk.
1 egg.

Mix dry ingredients and add to well-beaten egg and milk. Put into well-greased gem pans and bake in hot oven. Sufficient for eight gems.

RYZON GLUTEN GEMS

2 level teaspoonfuls RYZON.
2 level cupfuls (10 ounces) gluten flour.
¼ level teaspoonful salt.
1 egg.
2 cupfuls (1 pint) milk.

Sift flour, RYZON and salt together into a basin, add egg well beaten, and milk. Use scant measure of milk. Beat well, and pour into hot, greased gem pans, and bake in a quick oven for twelve to fifteen minutes. Sufficient for twelve gems.

RYZON WHOLE WHEAT ROLLS

5 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
1 level teaspoonful salt.
2 level cupfuls (½ pound) whole wheat flour.
3 tablespoonfuls (1½ ounces) butter.
1 egg.
1 cupful (½ pint) milk.

Sift flour, RYZON and salt into a basin, add whole wheat flour and mix thoroughly together. Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured baking board and knead lightly for a few minutes. Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty minutes.

Sufficient for twelve rolls.

RYZON RAISIN ROLLS

4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
3 tablespoonfuls (1½ ounces) butter.
1 egg.
½ cupful (¼ pint) milk (scant).
1 level cupful (½ pound) seeded and chopped raisins.
3 level tablespoonfuls (1½ ounces) sugar.
½ level teaspoonful powdered cinnamon.

Sift flour with RYZON and salt twice, then rub in butter lightly with tips of fingers and add one-half of egg well beaten, and milk. Turn out onto a floured baking board, knead lightly, roll to one-fourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cinnamon; roll up like a jelly roll, brush over with remainder of egg, sprinkle with sugar and cut into pieces three-fourths of an inch in thickness, lay on greased tins, and bake in a hot oven for twelve to fifteen minutes. Sufficient for twelve rolls.

Raisins are one of the foods of which more should be known; they are fifty per cent. more nourishing than meat and far more healthful and natural. Raisins are not only a great system builder, they are also one of the best fruit tonics known, and in purity stand almost alone.

RYZON MARMALADE BUNS

4 level teaspoonfuls RYZON.
4 level cupfuls (1 pound) flour.
¼ level teaspoonful salt.
6 tablespoonfuls (3 ounces) butter.
½ cupful (4 ounces) sugar.
1 egg.
½ cupful (¼ pint) milk.
1 teaspoonful orange extract.
Marmalade, orange or grapefruit.

Sift together flour, RYZON and salt; next cut and rub in butter and add sugar. Beat up egg, add extract and milk, and stir these into the other ingredients, making the whole to a stiff paste.

Divide the mixture into fourteen or sixteen pieces, shape each into a neat ball, make a small hole in the middle, put in a little marmalade, and close it up again. Place the buns on greased baking tins with the sides which have the holes downwards. Brush over with a little milk and sprinkle with fine sugar. Bake in a hot oven for twenty minutes.

Any preferred preserve may be used in place of the marmalade.

Sufficient for fourteen or sixteen buns.

RYZON SCOTCH WHOLE WHEAT SCONES

3 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
¼ level teaspoonful salt.
1½ level cupfuls (6 ozs.) whole wheatflour.
½ cupful (4 ounces) butter.
¼ cupful (2 ounces) sugar.
1 egg.
¾ cupful (1½ gills) milk.

Sift flour, salt and RYZON and add whole wheat flour; rub in the butter with the tips of the fingers, or cut in with a knife, and add the sugar. Beat up egg, add milk, and pour among the dry ingredients, making them into a soft dough.

Knead the dough lightly and divide it into two pieces. Make each piece into a smooth round, roll out and cut into six pieces. Lay on greased tins and bake in a moderately heated oven for twenty minutes. Brush over the tops with sweetened milk a few minutes before they are quite done, and return to the oven to finish baking. Sufficient for twelve scones.

RYZON QUICK SALLY LUNN

BY MRS. A. M. CRUM, FLORENCE, ALA.

1 egg.
1 level tablespoonful (½ ounce) shortening.
2 level cupfuls (½ pound) flour.
2 cupfuls (1 pint) milk.
3 level teaspoonfuls RYZON.
1 level tablespoonful (½ ounce) sugar.
¼ level teaspoonful salt.

Beat egg, sift flour, sugar, salt and RYZON together, add shortening, then flour and thin down with milk. Grease muffin rings or a small pan—bake in a quick oven. Serve while hot.

Sufficient for six persons.

RYZON HOT WALNUT SANDWICHES

BY MRS. REYNOLDS CASEY, FLUSHING, MICH.

2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 level tablespoonfuls (1 ounce) shortening.
¾ cupful (1½ gills) milk.
½ cupful (2 ounces) chopped walnuts.

Sift together flour, salt and RYZON into mixing bowl. Cut in shortening, add milk and mix. Turn out on well-floured board and roll quite thin, sprinkle walnuts on half of the dough, folding the other half over, then cut with a biscuit cutter and bake in a quick oven.

Sufficient for twelve biscuits.

RYZON VIRGINIA CORN CAKES

2 eggs.
¾ cupful (1½ gills) milk.
½ level tablespoonful sugar.
¾ cupful (1½ gills) canned corn.
1 level tablespoonful RYZON.
1 level cupful (¼ pound) flour.
½ level teaspoonful salt.

Beat up eggs, add milk and sugar; stir in canned corn. Sift flour, RYZON and salt together and stir them into the corn mixture, and drop into buttered muffin rings on a buttered pan and bake in a moderate oven from fifteen to twenty minutes. Sufficient for ten cakes.

RYZON QUICK COFFEE CAKE

BY MRS. MEHMERT, OLNEY, ILL.

1½ level cupfuls (6 ounces) flour.
½ cupful (¼ pound) sugar.
1 level teaspoonful RYZON.
¼ teaspoonful salt.
½ cupful (¼ pint) milk.
½ cupful (4 ounces) raisins.
1 egg well beaten.
1 tablespoonful (½ ounce) melted butter.

Sift flour, salt and RYZON. Add milk, raisins, well-beaten egg and melted butter. Beat all together. Pour into baking pan and sprinkle well with cinnamon, sugar and lumps of butter on top.

Bake in moderate oven from twenty to thirty minutes. Sufficient for six persons.

RYZON BUTTERMILK WAFFLES

2 eggs.
2 cupfuls (1 pint) sour milk or buttermilk.
1 level teaspoonful RYZON.
2 level cupfuls (½ pound) flour.
¼ cupful (1¼ ounces) corn meal.
1 level teaspoonful salt.
1 level teaspoonful sugar.
1 tablespoonful (½ ounce) lard.
1 tablespoonful (½ ounce) butter.
1 level teaspoonful baking soda.
1 tablespoonful warm water.

Beat eggs light, add milk, flour sifted with corn meal, RYZON, salt and sugar; melt lard and butter, add them with soda dissolved in warm water. Mix carefully and cook on well-greased waffle irons. Serve hot with butter and syrup.

Sufficient for sixteen individual waffles.

Waffles are artistically shaped pancakes as to their constitution, and, like these, admit of interesting and even greater variations. Their name in Old French was _waufre_, which has developed into _gaufre_ and _gauffre_. The word is related to the German _Wabe_, _honeycomb_, and as such would be derived from the _shape_ of the _waffle_, which represents a large-celled honeycomb.

By JESSIE A. LONG, Instructor in Cookery, Pratt Institute, Brooklyn, N. Y.]

_Master Recipe_

RYZON WAFFLES

4 level teaspoonfuls RYZON.
2 level cupfuls (½ pound) flour.
½ level teaspoonful salt.
2 eggs—separated.
1½ cupfuls (¾ 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 stiffly 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 distribute the fat evenly. Open, and fill the iron two-thirds full. Cover and cook about one minute 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 ¾ cupful cold boiled rice in place of 1 cupful wheat flour, and in this way save flour for the government while still serving delicious waffles.

As a breakfast or luncheon dish waffles are well known. Equally welcome are the waffles served with hot chocolate or coffee in the afternoon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible.

By MRS. INGLIS H. BROWN, Lexington, Mass.]

_Special Recipe_

RYZON RICE GRIDDLE CAKES

1 level cupful (¼ pound) flour.
¾ cupful (1½ gills) cooked rice.
3 level teaspoonfuls RYZON.
1 egg well beaten.
1 level teaspoonful salt.
2 level teaspoonfuls (½ ounce) sugar.
½ cupful (1 gill) milk.
1 tablespoonful (½ 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 extra egg makes these griddle cakes unusually delicious.

Sufficient for ten griddle cakes.

By MARY MASON WRIGHT, Cooking Expert of “The Designer”]

_Master Recipe_

RYZON WHITE FLOUR GRIDDLE CAKES

4 level teaspoonfuls RYZON.
3 level cupfuls (¾ pound) flour.
1 level teaspoonful salt.
3 eggs—separated.
2 cupfuls (1 pint) milk.
1 tablespoonful (½ ounce) butter.

Melt butter. Mix flour, RYZON, and salt together, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add flour 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.

RYZON BUCKWHEAT CAKES

5 level teaspoonfuls RYZON.
2 level cupfuls (12 ounces) buckwheat flour.
1 level cupful (¼ pound) flour.
1 level teaspoonful salt.
1 tablespoonful molasses.
2½ cupfuls (1¼ pints) milk.
1 cupful (½ 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 (1 pint) buttermilk—or sour milk.
1 level cupful (½ pint) stale bread crumbs.
¾ cupful (6 ounces) corn meal.
2 level teaspoonfuls RYZON.
1 level teaspoonful salt.
½ level teaspoonful soda.
1 tablespoonful molasses.
1 cupful (½ pint) boiling water.

Soak crumbs in milk for half hour, scald corn meal with one cupful boiling water, cool, add crumbs soaked in milk, soda dissolved in one teaspoonful hot water, stir in RYZON, mix all thoroughly 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 (1 pint) peas (dried).
2 egg whites.
½ cupful (2 ounces) flour.
1 cupful (½ pint) milk.
2 egg yolks.
Pepper.
½ level teaspoonful salt.
1 level tablespoonful (½ ounce) butter or fat.
1 level teaspoonful RYZON.

To make this recipe it is best to use the split pea, which can be secured either in bulk or package 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 tablespoonful 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 twelve pancakes.

RYZON FRENCH PANCAKES

1 level teaspoonful RYZON.
3 level tablespoonfuls (1½ ozs.) potato flour.
2 level tablespoonfuls (1 ounce) sugar.
5 eggs.
1 tablespoonful water.
1 cupful (½ pint) milk.
Apple or currant jelly.

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 jelly, 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.
1 level cupful (6 ounces) corn meal.
1 level cupful (4 ounces) flour.
2 level teaspoonfuls salt.
3 eggs.
2 cupfuls (1 pint) milk.

Mix RYZON, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, turn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. One of the eggs may be omitted, and ¼ level teaspoonful RYZON added.

Sufficient for forty cakes.

RYZON BLUEBERRY GRIDDLE CAKES

BY MRS. HERMAN WADDY, WASHINGTON, D. C.

2 level cupfuls (½ pound) flour.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
2 eggs.
1½ cupfuls (¾ pint) milk.
2 tablespoonfuls (1 ounce) sugar.
1 tablespoonful (½ ounce) melted butter.
1 cupful canned blueberries (or other fruit).

Beat eggs in mixing bowl, add milk, then add flour, RYZON, salt and sugar which have been sifted together, adding melted butter last. Beat until it is a smooth batter, then add fruit. Pour batter into a pitcher and pour on a well-greased hot griddle to the size of a small saucer. When nicely browned turn and brown on other side. These are delicious served with cream and sugar.

Sufficient for twenty griddle cakes.

RYZON FRITTERS

RYZON APRICOT FRITTERS

BY MRS. ANNA TACKMEYER, NEW YORK CITY

1 level cupful (¼ pound) flour.
2 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce) sugar.
½ level teaspoonful salt.
1 egg.
¼ cupful (½ gill) milk.
1 cupful (½ pint) stewed apricots.

Mix and sift dry ingredients, add egg and milk and apricots. Drop mixture from tablespoon into deep hot fat. Fry until a golden brown. Drain, roll in powdered sugar and serve.

Sufficient for twelve fritters.

RYZON CLAM FRITTERS

BY MISS RUTH FREDERICKS, OAK RIDGE, N. J.

1 level cupful (¼ pound) flour.
3 level teaspoonfuls RYZON.
½ level teaspoonful salt.
2 eggs.
¼ level teaspoonful pepper.
¼ cupful (½ gill) milk.
1 cupful (½ pint) chopped clams.

Mix and sift dry ingredients. Add eggs, milk and clams. Mix thoroughly and drop by tablespoonfuls into deep hot fat. Fry until a deep brown. Serve hot.

Sufficient for fourteen fritters.

RYZON ECONOMY FRITTERS

BY MRS. W. H. FRICKEY, ROCHESTER, N. Y.

1 cupful (½ pint) corn (that has been left over).
1 egg.
½ level teaspoonful salt.
1 level tablespoonful (½ ounce) sugar.
½ cupful (1 gill) sweet milk.
1½ cupfuls (6 ounces) flour.
2 level teaspoonfuls RYZON.

Beat egg, add salt, sugar, corn and milk, then flour and RYZON sifted together. Drop by spoonfuls into hot fat. Serve with honey or syrup.

(Bits of ham or cold meat may be used in place of corn.)

Sufficient for twelve fritters.

_Prize Recipe_

RYZON PINEAPPLE FRITTERS

BY MRS. B. M. SMYTH, ORANGE, N. J.

1 small pineapple.
1 level cupful (¼ pound) flour.
2 level teaspoonfuls RYZON.
2 level tablespoonfuls (1 ounce scant) powdered sugar.
¼ level teaspoonful salt.
1 beaten egg.
¼ cupful (½ gill) milk.
1 tablespoonful lemon juice.

LEMON SAUCE:

1 level tablespoonful cornstarch.
1 level cupful (½ pound) sugar.
2 cupfuls (1 pint) boiling water.
1 lemon.
2 tablespoonfuls (1 ounce) butter.

FOR FRITTERS:—Peel pineapple (avoiding outside skin and core), and grate thoroughly; mix and sift dry ingredients, add egg and milk, and pineapple mixed with lemon juice. Drop mixture from tip of tablespoon into plenty of smoking fat and fry until a golden brown color.

Drain and serve with the sauce.

FOR SAUCE:—Mix cornstarch and sugar in saucepan, add water and cook for twenty minutes. Add grated rind and strained juice of lemon and butter, and serve very hot.

Sufficient for fourteen fritters.

N. B.—See Master Fritter Batter Recipe on page 28.

By MRS. CHRISTINE FREDERICK, Consulting Household Engineer]

_Master Recipe_

RYZON DELICATE FRITTER BATTER

1½ level teaspoonfuls RYZON.
1 level cupful (4 ounces) flour.
2 level tablespoonfuls (½ ounce) cornstarch.
4 level tablespoonfuls (2 ounces) sugar.
¼ level teaspoonful salt.
1 egg—separated.
¼ cupful (½ gill) milk (generous).
1 tablespoonful olive oil.

Mix flour, RYZON, cornstarch, salt and sugar and sift three times. Beat yolk and white of egg separately. Add beaten yolk and milk alternately to flour mixture; then add oil and beat until smooth. Finally fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking, fat. Fry golden brown, turn, drain out with a skimmer, and lay on absorbent paper. Trim and dust with powdered sugar and serve at once.

Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables or shell fish, etc., omit the sugar. Thin slightly with milk when used with any filling. Whole canned fruits drained from syrup, apple rings, bananas, etc., may be used for filling; or oysters, clams, etc.

Sufficient for ten large fritters.

BANANA FRITTERS SUPREME:—Cut ripe bananas in half lengthwise, then crosswise. Soak for one hour in lemon juice and sugar to taste. Thin the above batter slightly with milk, dip in each section of banana and fry in hot fat. Drain and serve with melted currant jelly.

_Prize Recipe_

RYZON HOMINY FRITTERS

BY MRS. J. J. O'CONNELL, WASHINGTON, D. C.

2 level cupfuls (1 pint) cold cooked hominy.
2 eggs.
½ cupful (1 gill) milk.
½ level teaspoonful salt.
1 level teaspoonful RYZON.
1½ level cupfuls (6 ounces) flour.
½ cupful (2 ounces) chopped cooked ham.

Put hominy into a bowl, add eggs well beaten, milk, salt, ham, and RYZON sifted with flour. Beat thoroughly and drop by large spoonfuls into plenty of smoking hot fat. Fry until nicely browned, then drain on paper and serve hot.

Sufficient for fifteen fritters.