Here are pages 37, 38, 39, 40, 41 and 42 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Breads” 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.

Skillet Corn Bread

Baked in a spider, it’s extra crusty and good.

1 1/2 cups sifted flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
3/4 cup corn meal
1/3 cup Spry, melted
1 egg, well beaten
1 cup milk

Sift flour with baking powder, sugar, and salt; add corn meal and mix . . . Melt Spry in skillet . . . Combine beaten egg, milk, and melted Spry. Add flour mixture and blend . . . Pour into hot greased skillet and bake in hot oven (400°F.) 25 to 30 minutes . . . Serves 8.

Fresh Corn Bread

A grand hot bread from the “Tall-corn Belt.”

1 cup sifted flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
2 1/2 cups fresh sweet corn, cut and scraped from cob, or canned whole corn kernels
1 egg, well beaten
1/4 cup Spry, melted

Sift flour with sugar, salt, and baking powder. Add to corn gradually, mixing well . . . add beaten egg to corn mixture, then add melted Spry . . . Pour into 8 x 8-inch pan greased with Spry . . . Bake in hot oven (400°F.) 30 minutes, or until done.

Fresh Corn Bread may be enjoyed the year round. When sweet corn is out of season, use the canned whole corn kernels. This unusual corn bread is an ideal choice with Maryland Chicken (see page 7), broiled ham, or with luncheon or supper salads.

Muffins

Piping hot muffins go well almost any time.

2 1/2 cups sifted flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1 egg, well beaten
1 1/4 cups milk
1/3 cup Spry, melted

Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.

Blueberry Muffins: sprinkle 1 cup blueberries with 1 tablespoon flour and fold into batter.
Date Muffins: mix 1 cup dates (pitted and cut) with dry ingredients.

Breakfast Gems

For special occasions, add 1/2 cup nuts.

3/4 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Graham flour
1/4 cup brown sugar, firmly packed
1 egg, well beaten
7/8 cup milk
1/4 cup Spry, melted

Sift flour with baking powder and salt. Add Graham flour and brown sugar and mix . . . Combine beaten egg, milk, and Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry Pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.

Creole Corn Muffins

So satisfying for supper or luncheon!

1 1/2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup corn meal
1 egg, well beaten
1 cup milk
1/4 cup Spry, melted
1 tablespoon green pepper, chopped
1 teaspoon onion, chopped fine
1/2 cup grated cheese

Sift flour with baking powder, salt, and sugar; add corn meal and mix . . . Combine beaten egg, milk, and melted Spry. Turn liquids into dry ingredients and stir vigorously until all flour is dampened . . . Add green pepper, onion, and cheese . . . Pour batter into muffin pans greased with Spry. Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12.

Crispy Creole Puffs: drop batter from spoon into deep Spry (375°F.) and fry until golden brown.

Coffee Cake

You’ll say this quick coffee cake is better!

2 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
3/4 teaspoon salt
1/4 cup Spry
1/4 cake compressed yeast
3/4 cup milk
1 egg, well beaten
1 tablespoon butter
1 tablespoon flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons nuts, chopped

Sift flour with baking powder, sugar, and salt . . . Cut in Spry until mixture is as fine as corn meal . . . crumble yeast into milk and stir until dissolved . . . Add beaten egg. Add to flour mixture and mix well. Spread dough in 8 x 8-inch pan greased with Spry. Let stand 30 minutes . . . Melt butter and brown. Mix thoroughly with remaining ingredients . . . Sprinkle over dough and bake in moderately hot oven (375°F.) 30 to 40 minutes . . . Serves 6 to 8.

This Coffee Cake is unusual because it “puts itself together” in a jiffy and yet tastes better than the ordinary “quick” coffee cake. It’s the added bit of yeast that does the trick.

Baking Powder Biscuits

Light, flaky biscuits–always serve them piping hot!

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons Spry
2/3 cup milk (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add milk, mixing until a soft dough is formed. Knead lightly on floured board for about 20 seconds . . . Roll to 1/2-inch thickness. Cut with floured biscuit cutter and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes. Makes 1 dozen biscuits.

Drop Biscuits: add milk enough to make a soft, sticky dough (about 1 cup). Drop from teaspoon on baking sheet greased with Spry, allowing about 2 inches between biscuits. Bake as directed above.

Knead Dough Lightly . . . Briefly

Knead biscuit dough gently for about 20 seconds–just enough to mix well. Deft kneading helps to insure light, fine-textured biscuits.

Bake Biscuits in a Very Hot Oven

A very hot oven (450°F.) lets biscuits rise quickly and brown richly. Place the biscuits 1 inch apart on baking sheet greased with Spry.

Learn the Knack of Making Light, Flaky Biscuits

All America likes hot baking powder biscuits. Meet them as the thin crusty biscuit of the South, the thicker light, fluffy biscuit of New England, and the more universal American biscuit of medium thickness, golden crust, and tender, flaky texture.

Remember this secret of better biscuits–deft, quick kneading to mix thoroughly . . . Use biscuit dough also for making quick rolls, shortcake, meat pies, fruit cobblers, and other delicious dishes. The dough may be varied by increasing the amount of Spry, or by adding eggs, sugar, or spices.

Try These “Griddle-fried” Biscuits

Biscuits “hot off the griddle” have novel appeal. Melt 1 tablespoon Spry on hot griddle; place biscuits on it 1 inch apart. Brown (about 5 minutes), turn, and brown other side well.

Honey Rolls

Quick sweet rolls with a mellow spiced glaze.

2 tablespoons Spry
1/4 cup honey
1 teaspoon cinnamon
Chopped nuts, if desired
1 recipe Baking Powder biscuits (page 39)
2 tablespoons honey
Cinnamon

Melt spry and add honey and cinnamon. Pour into muffin pans greased with Spry. Sprinkle with nuts, if desired . . . Roll dough 1/4-inch thick on floured board and spread with honey. Sprinkle with cinnamon and roll like jelly roll. Cut in 1-inch pieces and place cut side down in muffin pans . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes. Turn out of pan at once . . . Makes 12.

Deviled Ham Rolls

1 recipe Baking Powder Biscuits (page 39)
1 can (2 1/4 ounces) deviled ham

Roll dough 1/4-inch thick on floured board, spread with deviled ham, and roll like jelly roll. Cut in 1-inch pieces and place cut side down in muffin pans greased with Spry . . . Bake in hot oven (425°F.) 15 to 20 minutes . . . Makes 12.

Southern Biscuits

Hot soda biscuits–the real Dixie kind!

2 cups sifted flour
1/2 teaspoon salt
1/3 cup Spry
3/4 cup sour milk
1/2 teaspoon soda

Sift flour with salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine sour milk and soda and stir until soda is completely dissolved. Add to flour mixture, stirring until a soft dough is formed. Knead lightly on floured board 1 minute. Roll 1/4-inch thick, cut with floured biscuit cutter, and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes. Makes 1 1/2 dozen.

Cheese Biscuits

2 cups sifted flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup Spry
1/2 cup grated cheese
1 cup milk (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add cheese, then milk, and mix until soft dough is formed. Beat mixture and knead lightly on floured board for about 20 seconds. Roll to 1/2-inch thickness. Cut with floured biscuit cutter and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes . . . Makes 1 1/2 dozen.

Orange Bread

Bake a loaf when next you go a-picnicking.

Grated rind of 1 orange
1/2 cup water
1/2 teaspoon salt
1/2 cup sugar
Juice of 1 orange
Milk
1 egg, well beaten
2 tablespoons Spry, melted
2 cups whole wheat flour
3 teaspoons baking powder

Combine orange rind, water, salt, and sugar, and boil for 10 minutes. Cool and add orange juice and milk to make 1 1/2 cups . . . Combine beaten egg, orange rind mixture, and melted Spry . . . Mix flour with baking powder. Stir into first mixture and blend . . . Pour batter into 9 x 5 x 3-inch loaf pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes . . . If preferred, part white flour may be used. One-half cup chopped nuts may be added.

All measurements in this book are level

Lunch-box Loaf

Remember this wholesome bread for those school lunches.

1 cup dates, pitted and cut
1 cup hot water
1/2 cup Spry
1 teaspoon soda
1/2 teaspoon salt
1/2 cup sugar
2 eggs, well beaten
2 cups Graham flour
1/2 cup nuts, chopped

Combine dates and hot water and let stand . . . Combine Spry, soda, and salt; add sugar and cream thoroughly. Add beaten eggs, then date mixture, and mix well . . . Add flour and nuts and blend . . . Pour batter into 9 x 5 x 3-inch loaf pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes.

Waffles

Easy to make . . . easier to eat!

3 cups sifted flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup Spry
3 egg yolks, well beaten
2 cups milk
3 egg whites, stiffly beaten

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine beaten egg yolks and milk; add to flour mixture and beat until smooth . . . Fold in beaten egg whites . . . Bake in hot waffle iron. Serve hot with maple sirup. Makes eight 4-section waffles.

Ham Waffles: add 1 cup chopped boiled ham to batter before baking.
Cheese Bacon Waffles: add 1 cup grated cheese to batter and drop by spoonfuls in hot waffle iron. Place 2 strips of bacon across top before closing iron.

Griddle Cakes

Serve them with broiled sausage for Sunday breakfast.

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/2 cups milk
1/4 cup Spry, melted

Sift flour with baking powder and salt . . . combine beaten egg, milk, and Spry . . . Turn liquids into dry ingredients and stir gently until blended . . . Drop by spoonfuls on hot griddle greased with Spry. When cakes puff and bubble, turn once and brown on other side. Turn only once . . . Serve hot with maple sirup . . . Makes 18.

Sour Milk Griddle Cakes: use 1 3/4 cups thick sour milk, 1 teaspoon soda, and 2 teaspoons baking powder, instead of 1 1/2 cups sweet milk and 4 teaspoons baking powder.

Flannel Cakes

Old-time favorites for frosty mornings.

1 cup sifted flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup corn meal
1 egg, well beaten
2 cups milk
2 tablespoons Spry, melted

Sift flour with baking powder and salt; add corn meal and mix . . . Combine beaten egg, milk, and melted Spry . . . turn liquids into dry ingredients and stir gently until blended . . . Drop by spoonfuls on hot griddle greased with Spry. When cakes puff and bubble, turn once and brown on other side. Turn only once . . . Serve hot with maple sirup . . . Makes 18 cakes.

Dumplings

Keep covered while cooking to prevent sogginess.

1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon Spry
1/2 cup milk or water (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add liquid and mix very lightly until a soft dough is formed . . . Drop from teaspoon on boiling meat stew, cover very tightly, and cook, without removing cover, 12 minutes . . . Serves 6.

Richer Dumplings may be made by using 1 beaten egg and 1/4 cup milk, instead of 1/2 cup milk.

Christmas Bread

Richly laden with fruits and nuts. Make it at holiday time.

2 cups milk, scalded
1/2 cup sugar
4 compressed yeast cakes
4 cups sifted bread flour
2 teaspoons salt
1 cup Spry, melted and cooled
4 eggs, well beaten
6 cups sifted bread flour
1/2 pound citron, cut
1 pound dates, pitted and cut
1 pound candied cherries, cut
1 pound nut meats, cut

Combine milk and 2 tablespoons sugar and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until yeast is dissolved . . . Add flour and mix well. Let sponge rise until double in bulk . . . Cut down and let rise again until double in bulk . . . Add remaining sugar, salt, melted Spry, beaten eggs, and flour. Knead until smooth . . . Add fruits and nuts and knead until well mixed . . . Shape dough into loaves and place in six 6 1/2 x 3 1/2 x 2 1/2-inch loaf pans, greased with Spry. Cover and let rise until light . . . Bake in moderate oven (350°F.) 45 minutes . . . A combination of almonds and walnuts is delicious in this bread.

Parker House Rolls

So light and tender they fairly melt in your mouth!

1/2 cup Spry
1 cup milk, scalded
1 teaspoon salt
1/4 cup sugar
2 compressed yeast cakes
2 eggs, well beaten
5 cups sifted bread flour
4 tablespoons butter, melted

Add Spry to hot milk, then add salt and sugar, and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until dissolved . . . Add eggs and blend . . . Add flour, mixing well. Knead until smooth. Place in bowl greased with Spry, cover, and let rise until double in bulk . . . Roll dough 1/2-inch thick, brush with melted butter, and cut with floured biscuit cutter . . . Crease with dull edge of knife a little to one side of center. Fold over and press together. Brush with butter. Place rolls 1 inch apart in pan greased with Spry. Cover and let rise until light . . . Bake in hot oven (425°F.) 20 to 25 minutes . . . Makes 2 dozen.

Philadelphia Cinnamon Buns

For fancy pecan rolls, substitute chopped pecans for currants.

1/2 cup Spry
1 cup milk, scalded
1 teaspoon salt
3/4 cup sugar
2 compressed yeast cakes
2 eggs, well beaten
5 cups sifted bread flour
1/4 cup Spry, melted
1/4 cup butter, melted
1 cup sugar (brown or granulated)
2 tablespoons water or milk
1 1/2 teaspoons cinnamon
1/2 cup currants or raisins

Add Spry to hot milk, then add salt and sugar and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until dissolved . . . Add beaten eggs and blend . . . Add flour, mixing well. Knead until smooth. Place in bowl greased with Spry, cover, and let rise until double in bulk . . . Combine melted Spry and butter and mix 1/4 cup with 1/2 cup sugar and water. Spread in bottom of pan . . . Roll dough 1/4-inch thick, brush with remaining shortening, spread remaining 1/2 cup sugar over dough and sprinkle with cinnamon and currants. Roll like jelly roll and cut in 1-inch pieces. Place cut side down on sugar mixture. Cover and let rise until light. Brush with melted butter and sprinkle with sugar . . . Bake in hot oven (400°F.) 40 minutes. Makes 24.

All measurements in this book are level