Here are pages 2, 3, 4 and 5 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Deep Frying” 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.

DEEP FRYING

Try the Better Spry Way to Perfect French Fried Potatoes

For deep frying, use straight-sided kettle two-thirds full of Spry. Use frying thermometer, if possible, keeping a watchful eye on temperature. Fry only a few potatoes at a time to prevent fat boiling over. New potatoes require a longer time for frying than old ones. Thus the required frying time may range from 5 minutes for old potatoes to 20 minutes for new ones.

French Fried Potatoes

Every man’s choice with juicy broiled steak

6 large potatoes (2 pounds)
3 pounds Spry (3-quart kettle)
For Shoestrings, cut potatoes in long, narrow strips.
For Chips, slice potatoes wafer-thin.

Wash and pare potatoes. Cut lengthwise in pieces, 2 1/2 x 1/2 inches. Soak in cold or ice water 1 hour. Dry thoroughly between towels . . . Heat Spry gradually to 385°F., or until a 1-inch cube of stale bread turns golden brown in 1 minute . . . Drop carefully 1/2 pound potatoes, a few at a time, into fat . . . Fry until potatoes float on top and are golden brown (5 to 20 minutes). They should be tender and mealy. Drain on absorbent paper . . . Raise temperature of Spry to 385°F. Add another 1/2 pound potatoes and continue frying . . . Sprinkle potatoes with salt and serve immediately . . . Serves 6.

After Frying, Strain Spry through Cheesecloth into Empty Can

When through frying, place several layers of cheesecloth in a strainer and hold over empty Spry can. Then ladle in Spry, thus filtering out any food particles. Use Spry over and over again for deep frying. Spry does not absorb the odors of foods during frying. The same Spry may be used continuously for frying onions, fish, doughnuts, potatoes, and other foods.

French Fried Vegetables

Crisp . . . delicious . . . tender . . . digestible.

Cauliflower, separated into flowerets
1 egg, slightly beaten with 1 tablespoon water

Eggplant, pared and cut in 1/4-inch slices
Sifted bread crumbs

Parboil flowerets 10 to 15 minutes. Drain well and sprinkle with salt and pepper . . . Dip in flour, then in beaten egg, and then in crumbs . . . Fry in deep Spry (380°F.) until brown. Drain on absorbent paper . . . Delicious in vegetable plates.

Sprinkle slices of eggplant with salt and pepper, dip in flour, then in beaten egg, and again in crumbs. . . . Fry as for cauliflower.

All measurements in this book are level

Doughnuts

To sugar doughnuts, cool first, then shake in a paper bag with granulated or confectioners’ sugar.

4 cups sifted flour
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon cream of tartar
2 tablespoons Spry
3/4 cup sugar
4 egg yolks, beaten or 2 eggs and 1 egg yolk
1 cup thick sour milk

Sift together flour, spices, salt, soda, and cream of tartar . . . Cream Spry and sugar until well blended . . . Add egg yolks and beat until mixture is light and fluffy. Add milk. Add sifted dry ingredients and mix thoroughly until smooth . . . With as little handling as possible, roll dough on floured board to 1/4-inch thickness. Let dough stand 20 minutes. Cut with 2 1/2-inch doughnut cutter . . . Fry in deep Spry (375°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 3 dozen . . . If sweet milk is used instead of sour milk, reduce milk to 3/4 cup, omit soda and cream of tartar, and use 3 1/2 teaspoons baking powder . . . Egg yolks make more tender doughnuts than whole eggs.

Orange Tea Doughnuts

Serve these at your next party–you’ll get loads of compliments.

2 1/2 cups sifted flour
1/4 teaspoon soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup sugar
1 tablespoon grated orange rind or 1 teaspoon orange extract
1/3 cup sour cream

Sift flour with soda, baking powder, and salt . . . Beat eggs, add sugar gradually; then add orange rind and cream. Add sifted dry ingredients and mix thoroughly. Roll on floured board to 1/4-inch thickness. Cut with small doughnut cutter and fry in deep Spry (380°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 2 1/2 dozen small doughnuts.

Raised Doughnuts

Light-as-down doughnuts with superb flavor. Let them rise until very light before frying.

1 cup milk
1/2 cup Spry
1 teaspoon salt
3/4 cup sugar
2 compressed yeast cakes
2 eggs, beaten
5 cups sifted bread flour

Scald milk, add Spry, salt, and sugar. Stir until dissolved. Cool to lukewarm . . . Add crumbled yeast cakes. Stir until dissolved. Add beaten eggs. Add flour and knead to a smooth dough . . . Cover and set in a warm place; let rise until double in bulk (about 2 hours) . . . Roll 1/2–inch thick on floured board. Cut with a 2 1/2-inch doughnut cutter. Place on greased pan at least 1 inch apart. Cover and let rise in a warm place until double in bulk. . . . Fry in deep Spry (365° to 375°F.) until brown, turning once . . . Drain on absorbent paper; sprinkle with sugar and cinnamon . . . Makes 2 1/2 dozen.

Molasses Doughnuts

5 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1 egg, well beaten
1 cup molasses
1 cup thick sour milk
2 tablespoons Spry, melted

Sift flour with salt, soda, and spices . . . Beat egg, add molasses, sour milk, and melted Spry, and mix well. Add sifted dry ingredients and mix thoroughly. Roll on floured board to 1/4-inch thickness. Cut with 2 1/2-inch doughnut cutter. Fry in deep Spry (370°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 3 dozen doughnuts.

Apple Fritters

No end of fruit fritters may be made from this recipe. They’re crisp, tender, digestible–and so good!

1 cup sifted flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/3 cup milk
2 teaspoons Spry, melted
2 large apples, pared and sliced
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons sugar

Sift flour, baking powder, and salt together . . . Combine egg, milk, and Spry . . . Add to dry ingredients, beating until smooth. Chill batter to make fritters lighter . .. . Sprinkle apple slices with lemon juice, spices, and sugar . . . Dip apples in chilled batter and fry in deep Spry (375°F.) about 5 minutes, or until brown . . . Makes 10.

Bananas may be halved lengthwise, then cut in short pieces across, sprinkled with lemon juice and powdered sugar, dipped in batter, and fried.

Canned pineapple slices may be drained, dipped in batter, fried, and sprinkled with powdered sugar.

Orange sections may be seeded, dipped in batter, fried, and served with an orange sauce.

Fresh apricots, pears, or peaches may be cut in desired shapes, dipped in batter, and fried.

Fresh raspberries or blueberries may be added to the batter before frying.

Corn Fritters

Make plenty–everyone will surely want “seconds.”

2 eggs, beaten
2 cups canned or cooked fresh corn
2 tablespoons parsley, chopped fine
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon soda
1 teaspoon warm water
1/2 cup fine cracker crumbs

Mix beaten eggs, corn, parsley, salt, and pepper . . . Dissolve soda in warm water; add to corn mixture . . . Add cracker crumbs and shape mixture into cakes . . . Fry in deep Spry (375°F.) until golden brown. Drain on absorbent paper . . . Makes 12 fritters.

Corn Fritters with maple sirup may take the place of a vegetable on the menu. Or serve them as an accompaniment with Maryland Chicken (page 7) along with sweet potatoes.

Celery Fritters

Serve with a savory red tomato sauce and a light sprinkling of chopped chives.

2 eggs, beaten
2 cups cooked celery, cut in pieces
2 tablespoons parsley, chopped fine
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon soda
1 teaspoon warm water
1/2 cup fine bread crumbs

Mix beaten eggs, celery, parsley, salt, and pepper . . . Dissolve soda in warm water; add to celery mixture . . . Add bread crumbs and shape mixture into cakes . . . Fry in deep Spry (375°F.) until golden brown. Drain on absorbent paper . . . Makes 12 fritters.

Cheese Fritters: use 2 cups of grated American cheese instead of celery; omit chopped parsley.

Clam Fritters

Down-East clam puffs–with tangy flavor from the sea.

12 raw medium-sized clams, minced
1 teaspoon chives, chopped fine
2 tablespoons fine bread crumbs
2 tablespoons flour
3/4 teaspoon baking powder
1 egg, beaten
1/4 teaspoon salt
1/8 teaspoon pepper

Put all ingredients in bowl and mix thoroughly . . . Drop by spoonfuls into deep Spry (390°F.) and fry until brown. Drain on absorbent paper . . . Garnish with parsley and quartered lemon . . .. Makes 12 fritters . . . A dash of nutmeg may be added to the ingredients for additional zest.

Clams, which the Pilgrims called “those little treasures hid in the sand,” may be used for making a delicate broth. Serve clam fritters as an accompaniment with clam broth.