Here are pages 43, 44, 45, 46 and 47 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Desserts” 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.

Peach Cobbler

Seasonal fresh fruits and berries make good ones, too.

1 can sliced peaches (1 1/2 cups)
1/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Spry
1 egg, well beaten
6 tablespoons peach sirup
1/4 cup peach sirup
1/8 teaspoon almond extract

Place peaches in 8-inch baking dish greased with Spry. Sprinkle with sugar and lemon juice . . . Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine beaten egg and 6 tablespoons peach sirup and add to flour mixture, mixing until a soft dough is formed. Spread dough over peaches . . . Bake in hot oven (425°F.) 15 minutes . . . Combine 1/4 cup peach sirup and almond extract and pour over pudding. Return to oven and bake 10 to 15 minutes longer. Serve with a pitcher of cream . . . Serves 8.

Red Cherry Roll

An excellent use for canned red cherries.

1 cup sugar
1 tablespoon flour
2 cups canned cherry juice
1 tablespoon butter
1 1/2 cups sifted flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Spry
1/2 cup milk
2 cups canned red cherries, pitted

Mix sugar with 1 tablespoon flour; add cherry juice and cook 1 minute. Add butter. Let stand . . . Sift 1 1/2 cups 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. Turn out on floured board, knead lightly for about 20 seconds, and roll into an oblong about 1/4 inch thick . . . Spread cherries on dough, roll like jelly roll, and press edges together. Cut into 1 1/2-inch slices . . . Place slices in pan greased with Spry, and pour cherry juice sauce over top . . . Bake in hot oven (425°F.) 25 to 30 minutes . . . Serves 6.

Dutch Apple Cake

A new trick with one of your old favorites.

2 cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup Spry
1 egg, well beaten
3/4 cup milk
3 tablespoons Spry
1 tablespoon butter
3/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 tablespoon top milk
2 cups apples, sliced

Sift flour with baking powder, sugar, and salt . . . Cut in 1/4 cup Spry until mixture is as fine as corn meal . . . Combine beaten egg and milk and add to flour mixture, mixing until a soft dough is formed . . . Melt 3 tablespoons Spry and butter together; add brown sugar, cinnamon, and milk, and mix well. Pour into 8 x 8-inch pan greased with Spry . . . Press apple slices into mixture in circles. Spread dough over apples . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream . . . Serves 8 to 10.

Brown Betty

Use fresh crumbs for delicate moistness.

1 cup brown sugar
1 cup water
1/8 teaspoon salt
Grated rind of 1 orange
1/4 cup Spry, melted
3 cups bread crumbs
3 cups apples, sliced
1 teaspoon lemon juice

Combine sugar, water, salt, and orange rind, and simmer 10 minutes . . . Mix melted Spry with bread crumbs. Place a layer in baking dish greased with Spry . . . Cover with layer of apples. Alternate layers of crumbs and apples, finishing with crumbs . . . Add lemon juice to sirup. Pour sirup over apples and crumbs . . . Cover and bake in moderate oven (350°F.) 45 minutes. Uncover during last 15 minutes to brown . . . Serve with cream . . . Serves 8.

Strawberry Shortcake

For shortcake de luxe, add 1 beaten egg with the milk and use 3 tablespoons sugar.

3 cups sifted flour
4 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup Spry
3/4 to 1 cup milk
2 quarts fresh strawberries (hulled, cut in quarters, and sweetened)

Sift dry ingredients together and cut in Spry. Add milk, mixing to a soft dough. Knead lightly 20 seconds . . . Divide dough in half. Pat one piece into 9-inch layer pan greased with Spry. Spread with Spry and cover with other half, patting to fit pan . . . Bake in very hot oven (450°F.) 30 minutes . . . Separate layers. Spread with butter; cover with 1/2 of berries. Place upper layer on top, cut side up. Cover with remaining berries. Serve with cream . . . Serves 8.

Boston Cream Pie

For Washington Pie, spread raspberry jam between the layers.

1 tablespoon spry
1/2 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla

Cream Filling

2/3 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1 egg, slightly beaten
1 teaspoon vanilla

Add Spry to milk and heat over hot water . . . Sift flour with baking powder and salt . . . Beat eggs until thick and light. Beat in sugar gradually. Add vanilla, then beat in hot milk gradually . . . Fold in flour and blend thoroughly. Pour batter into 8 x 8-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 40 to 50 minutes. Make Cream Filling as follows:

Mix sugar, flour, and salt. Pour on scalded milk gradually and cook over hot water until smooth and thick (about 15 minutes) . . . Pour over beaten egg, return to double boiler, and cook 2 minutes longer. Add vanilla . . . Split warm cake and spread Cream Filling between layers. Sift confectioners’ sugar over top . . . Serves 8 to 10.

Arabian Dessert Cake

Lavishly spiced and topped with a crusty, baked-on meringue.

1/2 cup Spry
1/2 teaspoon salt
3/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon soda
1 cup brown sugar, firmly packed
2 egg yolks, beaten
2 cups sifted flour (cake flour preferred)
1 teaspoon baking powder
1 cup sour milk

Meringue

2 egg whites, unbeaten
1 1/2 cups sugar
2 tablespoons water
1/2 cup nuts, chopped

Combine Spry, salt, spices, and soda. Add brown sugar gradually and cream until light and fluffy . . . Beat egg yolks until thick and light and add to creamed mixture, beating thoroughly . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with sour milk, beating after each addition until smooth . . . Turn batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Cover with Meringue made as follows:

Combine egg whites, sugar, and water in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture holds up in peaks (about 3 minutes). Remove from fire, cool, add nuts, and spread on batter . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serves 10.

Apple Upside Down Spice Cake

A good dessert to serve warm after a light meal.

1/4 cup Spry
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup sugar
1 egg, unbeaten
1 1/4 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 cups apples, sliced
3 tablespoons Spry
1 tablespoon butter
1/2 cup brown sugar, firmly packed
2 tablespoons milk

Combine Spry, salt, and spices. Add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Arrange apples in 8 x 8-inch pan greased with Spry. Melt Spry and butter together; add brown sugar and milk and mix well. Spread over apples and pour batter over all . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream or Lemon Sauce (page 47) . . . Serves 8 to 10.

*Recipe for Spry pan-coat on page 29

Pineapple Upside Down Cake

Another fine dessert from topsy-turvy-dom.

1/3 cup Spry
1/8 teaspoon salt
1/2 cup sugar
1 egg, unbeaten
1 1/4 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup canned pineapple juice
1/2 cup brown sugar, firmly packed
5 slices canned pineapple

Combine Spry and salt; add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with pineapple juice, beating after each addition until smooth . . . Sprinkle brown sugar on bottom of deep 8 x 8-inch pan, greased with Spry. Arrange pineapple slices on sugar and pour batter over all . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream . . . Serves 8 to 10.

Gingerbread

America’s favorite since Colonial days.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon soda
1/2 cup sugar
1 egg, unbeaten
1 cup molasses
2 1/2 cups sifted flour
1/2 teaspoon baking powder
1 cup boiling water

Combine Spry, salt, spices, and soda. Add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly. Add molasses and blend . . . Sift flour with baking powder 3 times. Add to creamed mixture, blending well . . . Add boiling water and beat until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes. Serve in squares with whipped cream.

Gingerbread Banana Shortcake: while still warm, split gingerbread in half and put 4 bananas, cut in half lengthwise, between. Sprinkle with powdered sugar and top with whipped cream.

Steamed Chocolate Pudding

The proof is in the eating–try it!

1/4 cup Spry
1/4 teaspoon salt
1/2 teaspoon soda
1 teaspoon vanilla
2/3 cup sugar
1 egg, unbeaten
1 1/2 ounces chocolate, melted
3/4 cup sifted flour
1/2 cup milk

Combine Spry, salt, soda, and vanilla; add sugar and cream together until light and fluffy . . . Add egg and beat thoroughly. Add chocolate and blend . . . Add flour, alternately with milk, beating after each addition until smooth . . . Pour into 1-quart mold, greased with Spry pan-coat (see page 29), cover tightly, and steam 1 1/2 hours. Serve with Butterscotch Sauce (page 47) or Mint Sauce (page 47) or Chocolate Sauce (page 47) . . . Serves 6 to 8.

Steamed Fig Pudding

A happy ending for a winter meal.

6 tablespoons Spry
Grated rind 1 orange
1 tablespoon lemon juice
1/2 teaspoon salt
2/3 cup sugar
1 egg, well beaten
6 tablespoons milk
1 cup very dry bread crumbs
2 teaspoons baking powder
1 cup figs, cut in small pieces

Combine Spry, orange rind, lemon juice, and salt; add sugar and cream together until light and fluffy . . . Combine beaten egg and milk, add to creamed mixture, and blend . . . Mix bread crumbs with baking powder thoroughly; add figs and mix well. Combine fig mixture with first mixture and blend . . . Pour into 1 1/2-quart mold, greased with Spry pan-coat (see page 29), cover tightly, and steam 2 hours. Serve with Spry Pudding Sauce Supreme (page 47) . . . Serves 10 to 12.

All measurements in this book are level

Baked Apple Dumplings

A great favorite that never grows old.

1 1/3 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Spry
1/4 cup milk (about)
4 tart apples, cored and pared
1 tablespoon butter
1/4 cup brown sugar
1 tablespoon lemon juice

Sift flour with baking powder and salt . . . Cut in Spry. Add milk, mixing to a soft dough. Turn out on floured board and roll into a 12-inch square. Cut into 4 squares . . . Place an apple in each square . . . Cream butter with brown sugar and place in apples. Sprinkle with lemon juice. Bring four corners of dough to top of apple and press edges together. Brush with milk. Place in pan greased with Spry . . . Bake in hot oven (400&Deg;F.) 30 to 35 minutes. Serve with cream . . . Serves 4.

Spry Pudding Sauce Supreme

A wonderful sauce!

3 tablespoons boiling water
1 cup confectioners’ sugar
2 egg yolks, beaten
1/2 cup Spry
1 tablespoon butter
1 teaspoon flavoring
1 cup heavy cream, whipped

Add boiling water to sugar and stir until completely dissolved . . . Add beaten egg yolks. Place over hot water and heat thoroughly, stirring constantly . . . Melt Spry and butter together and add to sugar mixture. Cool . . . Add flavoring. (Try vanilla with lemon.) Fold in whipped cream. Makes 2 cups.

Lemon Sauce

Tart and transparent

1 tablespoon cornstarch
1/2 cup sugar
Dash of salt
1 cup boiling water
1 tablespoon butter
Grated rind of 1/4 lemon
2 tablespoons lemon juice

Combine cornstarch, sugar, and salt, and mix well . . . Add boiling water, stirring constantly, and boil gently 5 minutes . . . Add butter and lemon rind and juice . . . Makes 1 1/4 cups sauce.

Orange Sauce: use 1/2 teaspoon grated orange rind and 2 tablespoons orange juice instead of lemon rind and juice . . . Try this sauce with Steamed Fig Pudding (page 46) or with Dutch Apple Cake (page 43).

Butterscotch Sauce

So easy . . . so delicious!

1 cup brown sugar, firmly packed
1/2 cup corn sirup
1/2 cup thin cream
1 tablespoon butter

Combine all ingredients and cook until a small amount of mixture forms a soft ball in cold water (238°F.) . . . Makes 1 1/4 cups.

Chocolate Sauce

Rich and chocolate-y

2 ounces chocolate
1 cup dark corn sirup
1/2 teaspoon vanilla
1 tablespoon butter

Combine chocolate and corn sirup and place over hot water, stirring until chocolate is melted . . . Add vanilla and butter and serve . . . Makes 1 cup.

Mint Sauce

Dainty and refreshing

1 egg white, unbeaten
3/4 cup sugar
1 teaspoon light corn sirup
1/4 cup water
1/8 teaspoon peppermint extract
Green coloring

Combine egg white, sugar, corn sirup, and water in top of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat 3 minutes, or until mixture holds up in peaks . . . Remove from heat and beat until slightly cool. Add flavoring and coloring to tint sauce a delicate green . . . Makes 2 cups.