Here is page 18 & 19 of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section.

There are scans of each of the pages, you can click the full-page pictures to view a larger size.

Frostings

MINUTE-BOIL FUDGE FROSTING

Chocolate fudge. Makes frosting for tops of two 8″ layers or top and sides of 8″ x 12″ x 2″ cake.

2 oz. chocolate, finely cut
1 1/2 cups sugar
7 tablespoons milk
2 tablespoons Homogenized Spry
2 tablespoons butter or margarine
1 tablespoon corn sirup
1/4 teaspoon salt
1 teaspoon vanilla

Place first 7 ingredients in saucepan. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 1 minute. (On a rainy or humid day, boil mixture 1 1/2 min.) Cool to lukewarm. Add vanilla, beat until thick enough to spread. If frosting becomes too thick, soften over hot water.

VARIATION

NUT FUDGE FROSTING: Add 1/2 cup chopped nuts just before spreading.

CARMELSCOTCH FROSTING

Tastes like caramel fudge. Makes enough frosting for top and sides of 8″ x 12″ x 2″ loaf cake.

1 cup brown sugar, firmly packed
3 tablespoons Homogenized Spry
2 tablespoons butter or margarine
1/4 teaspoon salt
1/3 cup milk
1 1/2 cups sifted confectioners’ sugar

Put brown sugar, Spry, butter and salt in a saucepan and cook over medium heat until mixture begins to bubble, stirring constantly. Add milk and mix well. Continue cooking over medium heat until mixture boils, stirring constantly. Boil vigorously for 1 full minute. Remove from heat. Cool until lukewarm. Add confectioners’ sugar all at once and beat until creamy and thick enough to spread. If frosting becomes too thick, soften over hot water.

CHOCOLATE FROSTING

Easiest uncooked chocolate frosting. Smooth and glossy. Makes frosting for tops of 3 dozen cookies, 18 cupcakes, or tops and sides of two 8″ layers.

2 tablespoons Homogenized Spry
1 tablespoon butter or margarine
3 oz. unsweetened chocolate
5 tablespoons scalded milk
2 cups sifted confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Melt Spry, butter and chocolate together over hot water. Pour hot milk over combined sugar and salt and stir until sugar is dissolved. Add vanilla. Add chocolate mixture and beat until thick enough to spread.

VARIATION

CHOCOLATE MINT FROSTING: Add 1/4 teaspoon peppermint extract.

SEVEN-MINUTE FROSTING

The “party” frosting for your most glamorous cakes–yet so popular you’ll make it often. Makes frosting for tops and sides of two 9″ layers.

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons cold water
1 teaspoon light corn sirup
1/8 teaspoon salt
1 teaspoon vanilla
2 marshmallows, cut in pieces.

Put first 5 ingredients in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.

VARIATIONS

WHITE SABLE FROSTING. For flavorings, use 1 1/2 teaspoons vanilla, 1 teaspoon almond extract and 1/2 teaspoon orange extract.

HEAVENLY FROSTING. Use only 4 tablespoons water; increase light corn sirup to 3 tablespoons; add 1/4 teaspoon cream of tartar to ingredients in double boiler before cooking. Omit marshmallows. This frosting has high gloss and especially good keeping quality.

WAIKIKI FROSTING. Use canned pineapple sirup instead of water. For flavorings, use 1/2 teaspoon vanilla and 1/2 teaspoon orange extract. Just before spreading, fold in 1/2 cup canned crushed pineapple, well drained.

PEP’MINT STICK FROSTING

A creamy, uncooked frosting made with cream cheese. Makes frosting to cover tops of two 8″ layers.

1 3-oz. package cream cheese
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon vanilla
3 cups sifted confectioners’ sugar
1 tablespoon milk (about)
Red coloring
3 tablespoons finely crushed peppermint stick candy

Soften cream cheese with 1 tablespoon milk; add salt and vanilla. Add 1 1/2 cups sugar gradually, beating well after each addition. Add 1 tablespoon milk, then remaining sugar; beat well after each addition. Add a little more milk if needed. Add a few drops of red coloring to tint frosting delicate pink. Stir in crushed stick candy.

LEMON FILLING

A thick, glossy, sunny-yellow cooked filling. Makes enough filling to use between two 8″ layers.

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lemon juice
Grated rind of 1 lemon
3 egg yolks, slightly beaten
1/2 cup water
2 tablespoons butter or margarine

Mix sugar, cornstarch and salt thoroughly in top of double boiler. Add lemon juice and rind and mix well. Add egg yolks, water and butter and blend. Place over boiling water and cook until smooth and thick, stirring constantly (about 15 minutes).

BUBBLY COCONUT TOPPING

Baked on while the cake is still warm. Makes topping for one 8″ x 8″ cake.

2 tablespoons Homogenized Spry
2 tablespoons soft butter or margarine
1/2 cup brown sugar, firmly packed
1/4 teaspoon salt
3 tablespoons orange juice
1 cup shredded coconut

Mix well: Spry, butter, brown sugar and salt. Add orange juice and coconut and mix. Proceed as in Lucky Charm Cake (p. 15).

PEANUT BUTTER FROSTING

No cooking! Makes frosting to cover tops of 16 medium-sized cupcakes.

1 1/2 tablespoons Homogenized Spry
3 tablespoons peanut butter
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups sifted confectioners’ sugar
3 tablespoons scalded milk (about)

Blend first 4 ingredients. Beat in 1/2 cup sugar. Add scalded milk, alternately with remaining sugar, beating well after each addition. Add enough milk for good spreading consistency.