Spry: What Shall I Cook Today?Here are pages 8, 9, 10 and 11 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Sautéing” Recipe Section.

To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.

SAUTÉING

Spencer Method of Cooking Fish

Seals in the flavor and keeps the fish moist and tender.

1 cup milk, fresh or evaporated
1 tablespoon salt
2 pounds fish
2 cups finely sifted bread crumbs, cracker crumbs, or corn meal
2 tablespoons Spry

Combine milk and salt . . . Cut fish into pieces for serving. Dip fish in milk, then in crumbs or corn meal. Melt Spry in hot skillet. Put in fillets, turning once to cover with melted Spry. Bake in extremely hot oven (550°F.) about 10 minutes . . . Serves 4 to 6.

At times a very hot oven is not available or the amount of fish is too small in quantity to justify cooking in the oven. Then the fish may be sautéed on top of the stove in a very hot skillet. Melt the Spry and place fish in skillet. When well browned, turn carefully and brown on the other side.

Preparing Fish Fillets for Spencer Method

Dip fillets in heavily salted milk to give fish an epicurean flavor. Dip in fine crumbs to give crisp brown crusts and to seal in delicious juices.

Cooking in Oven Prevents Overhandling of Fish

Melt Spry in hot skillet; put in fillets, turning once to cover with melted Spry. Place skillet on rack in extremely hot oven (550°F.) to brown and to cook fish quickly on both sides at once.

Beefsteak “Sautébroil”

The last word in cooking steaks or chops.

1 steak, 1 inch thick (sirloin, porterhouse, tenderloin)
1 clove of garlic, cut in half
1/4 cup Spry
Salt
Pepper
3 tablespoons catchup
2 tablespoons Worcestershire sauce
4 tablespoons coffee beverage

Rub steak with garlic . . . Heat a heavy frying pan very hot. Add Spry . . . Place steak in pan. Turn. Place pan on rack under broiler. When steak is well browned, season with salt and pepper. Turn and brown on other side. (One-inch steak requires about 18 minutes to cook medium-rare.) Remove steak to hot platter . . . Add catchup, Worcestershire sauce, and coffee to frying pan. Mix well, heat thoroughly, and pour over steak . . . The sauce may be omitted and the steak spread with butter . . . Serves 4 to 6.

Savory Beef

Try summer savory instead of thyme.

3 large onions, sliced
3 tablespoons Spry
2 pounds beef (rump or round)
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cloves
1/4 teaspoon thyme
1 pint brown stock
2 tablespoons vinegar
1 tablespoon catchup

Cook onions slowly in melted Spry until yellow . . . Cut beef into pieces for serving. Add to onions and increase heat. Brown meat on both sides . . . Mix flour with seasonings and sprinkle over meat . . . Add stock, vinegar, and catchup. Cover and simmer until meat is tender (about 1 1/2 hours). Serves 6.

Beef shank or plate may be used instead of rump or round, in which case lengthen the cooking time to at least 2 hours . . . Boiling water may be used instead of stock.

Southern Fried Chicken

There’s no better way to cook young chicken.

2 1/2-3 1/2 pound frying chicken, cut in pieces for serving
1/2 cup Spry
1/4 cup water
1 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 cup boiling water
2 tablespoons cream

Roll pieces of chicken in seasoned flour . . . Fry chicken in hot Spry in skillet. Brown well on both sides, then reduce heat slightly, add water, cover, and cook for 15 minutes on each side, or until chicken is tender . . . Pour off from pan all but 2 tablespoons of fat. Add flour, blend, and stir until richly browned . . . Add salt, pepper, paprika, and boiling water. Cook until smooth and thickened, stirring constantly . . . Add cream and blend . . . Pour around chicken . . . Serves 4.

Fry the chicken in plenty of Spry to crust it evenly all over and to give it a rich brown flavor.

Stuffed Meat Loaf

A familiar dish with a novel touch.

1 1/2 pounds beef, ground
1/2 pound pork, ground
4 slices bread, soaked in warm water and drained
1 onion, chopped fine
1 tablespoon salt
1/4 teaspoon pepper
2 eggs
1 recipe Onion Stuffing (below)
2 tablespoons Spry, melted
1/2 cup water
1/2 cup chili sauce

Combine beef, pork, bread, onion, salt, pepper, and eggs, and mix thoroughly . . . Line bottom and sides of a loaf pan with meat mixture. Fill center of pan with Onion Stuffing. Cover top with remaining meat . . . Spread loaf with melted Spry and pour water over top. Cover with chili sauce . . . Bake in moderate oven (350°F.) 45 minutes . . . Serves 6 to 8.

Make it an oven dinner tonight with this savory hot meat loaf and baked potatoes. Serve a crisp green salad, too.

Onion Stuffing

An appetizing stuffing for pork chops, too.

3 onions, chopped fine
1/4 cup Spry
1 1/2 cups soft bread crumbs
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, chopped
2 tablespoons water
1 egg, beaten

Cook onions slowly in melted Spry until transparent, add bread crumbs, sage, salt, pepper, parsley, and water. Sauté until slightly browned . . . Remove from fire and add beaten egg . . . Makes enough stuffing for Stuffed Meat Loaf (see above) or for 4 pork chops.

Part chopped celery may be used instead of all onion, or the quantity of sage may be reduced, if desired.

All measurements in this book are level

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Hungarian Veal Cutlets

A savory use for sour cream. Cooked in this Continental fashion, veal is as tender as chicken.

1 veal steak, 1 1/2 inches thick
Sifted bread crumbs
1 egg, slightly beaten with 1 tablespoon water
1 clove garlic, cut in half
1/4 cup Spry
1 teaspoon paprika
2 cups milk or sour cream

Cut veal into pieces for serving . . . Dip in crumbs, then in beaten egg, and again in crumbs . . Rub frying pan with garlic. Heat pan very hot. Add Spry. Brown veal quickly on both sides. Reduce heat . . . Add paprika. Cover veal with milk. Cover tightly. Bake in moderately slow oven (325°F.) about 1 1/2 hours. During the last 15 minutes remove cover to brown veal . . . One pound veal will serve four people.

Texas Hash

2 large onions, sliced
2 green peppers, cut fine
3 tablespoons Spry
1 pound hamburg
2 cups canned tomatoes
1/2 cup uncooked rice
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Cook onions and green peppers slowly in Spry until onions are yellow. Add hamburg and sauté until the mixture falls apart . . . Add tomatoes, rice, and seasonings. Arrange in large casserole, cover, and bake in moderately hot oven (375°F.) 45 minutes, or until done . . . Serves 8.

Texas Hash is a hearty main dish that is easy on the budget. You will find it so delicious and so simple to prepare. Make it often!

Armenian Rice

“Most delicious way to cook rice I ever tasted!” women say.

1 cup uncooked rice
1/4 cup Spry
1/2 teaspoon salt
Dash of cayenne
4 cups water, milk, or stock

Put rice in strainer. Place over bowl of water. Rub rice between hands; lift strainer from bowl and change water. Repeat three or four times until water is clear. Drain . . . Melt Spry in skillet. When hot, add rice and sauté until golden brown, stirring constantly . . . Turn rice into greased baking dish. Add salt, cayenne, and liquid. Cover and bake in moderate oven (350°F.) 30 minutes, or until done . . . Delicious served with chicken or left-over meat . . . serves 8.

Crystal Apple Rings

Attractive . . . delicious. A perfect garnish for roast pork.

4 tablespoons Spry
2 tablespoons sugar
4 large apples, cored and sliced 1/2-inch thick

Melt Spry in frying pan, add sugar, and stir until slightly caramelized . . . Add apple rings and sauté until golden brown on both sides . . . Serves 6.

Pineapple slices, pear halves, sliced cooked sweet potatoes and yams, orange sections, and bananas may be cooked in this same way. The Spry and sugar form a delicate glaze which enhances both appearance and flavor.

Fried Onions

2 tablespoons Spry
1 pound onions, sliced
1/2 cup water
1/2 teaspoon salt
Dash of pepper

Melt Spry in frying pan. Add onions, water, salt, and pepper. Cover and cook slowly until liquid evaporates . . . Increase heat and cook until golden brown, stirring frequently . . . Serves 4 . . . Green peppers may be cooked in this same way.

Grilled Cheese Sandwich

American cheese, sliced
Sliced bread

Place cheese between pairs of bread slices . . . Sauté in hot Spry in skillet until golden brown on both sides . . . Serve with tomato salad or cucumber pickles.

French Toast

Watch this disappear from the table.

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
6 slices bread (3/4-inch thick), cut in half diagonally

Combine eggs, salt, and milk . . . Dip slices of bread in mixture and sauté in hot Spry on a griddle until golden brown on both sides. Serve hot with maple sirup, cinnamon and sugar, or raspberry jam . . . Serves 4 to 6.

Jiffy Waffles: cut bread 1/2-inch thick, dip in egg mixture, and bake in waffle iron.

French Toast Special

French Toast
(bread cut in 1/2-inch slices)
Apple sauce
Whipped cream flavored with molasses

Prepare French Toast according to directions. (See French Toast, above.) . . . Put apple sauce between slices of French Toast . . . Serve with whipped cream which has been flavored with a little molasses.

Sandwiches De Luxe

Appetizing ways to use those left-overs.

French Toast (bread cut in 1/2-inch slices)
Turkey or chicken
Stuffing

Boiled ham, sliced

Cold roast lamb, sliced

Prepare French Toast according to directions (See French Toast, above.)

Heat turkey or chicken and stuffing in a little gravy. Place a spoonful between slices of French Toast. Serve with cranberry jelly.

Place ham between slices of French Toast and serve with sautéed pineapple slices.

Place roast lamb between slices of French Toast and serve with sautéed pear halves.

Tomato Toast with Cheese Sauce

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup condensed tomato soup or tomato paste
6 slices bread (3/4-inch thick)

Combine egg, salt, and tomato soup or paste . . . Dip bread in mixture and sauté in hot Spry on a griddle until golden brown on both sides. Serve with Cheese Sauce (below) . . . Serves 6.

White or Cream Sauce

A master sauce to vary as you choose.

2 tablespoons Spry
2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
1 cup milk or thin cream

Melt Spry in saucepan; add flour, salt, and pepper, and blend well . . . Add milk gradually, stirring constantly, and continue stirring and cooking until thickened . . . Makes 1 cup sauce . . .

Cheese Sauce: add 3/4 cup grated American cheese and a few drops of Worcestershire sauce.

Egg Sauce: add 2 hard-cooked eggs, chopped.

Pimiento Sauce: add 1 pimiento forced through a fine sieve.

Velouté Sauce: use chicken or veal stock instead of milk or cream.

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