Here are pages 31 and 32 from the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Frostings” 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.

FROSTINGS

White Fudge Icing

Flavor or color as your fancy dictates.

3 tablespoons Spry
1 tablespoon butter
5 tablespoons top milk, scalded
3 cups sifted confectioners’ sugar
1 teaspoon vanilla
1/4 teaspoon salt

Melt Spry and butter in scalded top milk . . . Pour hot milk over sugar and stir until sugar is dissolved. Add vanilla and salt. Beat until smooth and thick enough to spread . . . Makes enough icing to cover top and sides of 10 x 10 x 2-inch cake or 1 1/2 dozen cup cakes.

Maple Fudge Icing: substitute maple extract for vanilla.

Chocolate Frosting

Tastes like fudge–made in a twinkling.

2 tablespoons Spry
1 tablespoon butter
3 ounces chocolate
5 tablespoons hot milk
1 1/2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Melt Spry, butter, and chocolate together over hot water . . . Pour hot milk over sugar and stir until sugar is dissolved. Add vanilla and salt. Add chocolate mixture and beat until smooth and thick enough to spread . . . Makes enough frosting to cover tops and sides of two 8-inch layers.

Creole Frosting

The mellow flavor of coffee and chocolate.

1 tablespoon Spry
1 tablespoon butter
1 ounce chocolate
4 tablespoons hot coffee beverage
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Melt Spry, butter, and chocolate together over hot water . . . Pour hot coffee over sugar and stir until sugar is dissolved. Add vanilla and salt . . . Add chocolate mixture and beat until smooth and thick enough to spread . . . Makes enough frosting to cover tops and sides of two 8-inch layers. To insure smoothness, stir until sugar is completely dissolved after adding hot coffee.

Banana Frosting

Fresh fruit flavor in a soft, creamy icing.

1 tablespoon Spry
1 tablespoon butter
1/4 teaspoon lemon extract
1/4 teaspoon salt
2 cups sifted confectioners’ sugar (about)
1 large banana, mashed

Cream Spry and butter; add lemon extract, salt, and 1/2 cup sugar, and blend well . . . Add banana and beat. Add remaining sugar gradually, beating until light and creamy . . . If desired, a little cream may be beaten in to make the frosting more fluffy . . . Makes enough frosting to cover tops and sides of two 8-inch layers.

Silken Gold Icing

You’re sure to like this refreshing icing.

2 tablespoons Spry
1 tablespoon butter
1 teaspoon grated orange rind
1/4 teaspoon salt
2 cups sifted confectioners’ sugar
1 egg yolk
2 tablespoons orange juice
1 teaspoon lemon juice

Cream Spry, butter, and orange rind; add salt and 1/2 cup sugar and blend well . . . Add egg yolk and beat well. Add remaining 1 1/2 cups sugar, alternately with fruit juices, beating until light and creamy . . . Makes enough icing to cover tops and sides of two 9-inch layers.

Now–with Spry–you can make delicious uncooked icings that are beautifully smooth and shiny.

Butterscotch Icing

Real butterscotch flavor in an easy icing.

1 cup brown sugar, firmly packed
2 tablespoons butter
1/4 cup milk
1 tablespoon light corn sirup
1/4 cup spry
1/4 teaspoon salt
2 cups sifted confectioners’ sugar
3 tablespoons hot milk

Combine brown sugar, butter, 1/4 cup milk, and corn sirup in saucepan and cook until a small amount forms a hard ball in cold water (250°F.). Stir constantly after mixture starts to boil. Remove from fire . . . Combine Spry and salt and add sugar gradually, creaming well. Add hot milk, then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread . . . Makes enough icing to cover top and sides of 10 x 10 x 2-inch cake, or for tops and sides of two 8-inch layers.

Boiled Frosting

On a damp day, boil sirup to 248°F.

1 1/2 cups sugar
1/2 teaspoon light corn sirup
1/2 cup boiling water
2 egg whites, stiffly beaten
1 teaspoon vanilla

Combine sugar, corn sirup, and boiling water in saucepan and cook until the mixture spins a long thread (242°F.). Pour sirup slowly over beaten egg whites, beating constantly . . . Add vanilla and beat until the frosting is cool and stiff enough to hold its shape . . . Makes enough frosting to cover tops and sides of two 9-inch layers.

Nut Fudge Frosting

A glossy, creamy, candy-like frosting.

2 ounces chocolate, cut in pieces
2/3 cup milk
2 cups sugar
1/4 teaspoon salt
1 tablespoon light corn sirup
1 tablespoon butter
1/2 teaspoon vanilla
25 walnut halves

Combine chocolate and milk and cook over low heat until smooth and perfectly blended, stirring constantly . . . Add sugar, salt, and corn sirup, and stir until mixture boils. Cook until a small amount of mixture forms a very soft ball in cold water (232°F.). Remove from fire . . . Add butter and vanilla. Cool to lukewarm (110°F.), then beat until mixture thickens and begins to lose its gloss (about 10 minutes). Spread on cake. Press walnut halves into frosting. Makes enough frosting to cover top and sides of 10 x 10 x 2-inch cake.

Sea Foam Frosting

Double the recipe for a layer cake.

1 egg white, unbeaten
3/4 cup brown sugar, firmly packed
3 tablespoons water
1 teaspoon light corn sirup
1/2 teaspoon vanilla

Combine egg white, brown sugar, water, and corn sirup 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 7 minutes) . . . Remove from fire, add vanilla, and beat until cool and thick enough to spread . . . Makes enough frosting to cover top and sides of 8 x 8-inch cake.

Toasted Walnut Filling

Try toasted pecans or filberts, too.

1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon water
1 egg yolk, slightly beaten
3/4 cup walnuts, chopped and toasted

Combine brown sugar, salt, butter, and water in top of double boiler and heat until sugar is dissolved . . . Pour over egg yolk, return to double boiler, and cook until thickened, stirring constantly. Cool . . . Add walnuts. Spread between layers . . . Makes enough filling to spread between two 8-inch layers.