Here is page 21 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 [1] 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.
BROWNIES
A “Bar” Cookie — baked in a square pan, cooled, and cut into small bars. They keep well, travel well.
Bake in moderate oven (350° F.) 40-45 min. Makes 25 brownies 1″ thick.
3/4 cup sifted all-purpose flour
1 cup sugar
7 tablespoons cocoa
1/2 teaspoon baking powder
3/4 teaspoon salt
2/3 cup Homogenized Spry
2 eggs, unbeaten
1 teaspoon vanilla
1 tablespoon corn sirup
1 cup walnuts, coarsely cut
Sift first 5 ingredients into mixing bowl. Add next 4 ingredients. Mix thoroughly by beating 200 round-the-bowl strokes (2 min. on mixer at low speed). Scrape bowl and spoon once during mixing. Stir in nuts, reserving a few for top. Spread batter in Spry-coated 8″ x 8″ x 2″ pan. Sprinkle remaining nuts over batter. Bake as above. (Avoid overbaking as it makes brownies less soft and moist.) Cool in pan on wire rack 10 min. Turn out of pan, finish cooling, right side up, on rack. Cool thoroughly before cutting, to avoid crumbling. Make 4 evenly spaced cuts across each way.
GINGER CRINKLES
A “Drop” Cookie–spicy . . . crisp. The little mounds of dough “dropped” on baking sheets bake into cookies with attractive crinkled tops.
Bake in moderately hot oven (375° F.) 11-14 min. Makes 3 1/2 doz. cookies.
3/4 cup Homogenized Spry
1 cup brown sugar, firmly packed
1/4 cup molasses
1/2 teaspoon salt
1 egg, unbeaten
2 teaspoons ginger
2 cups sifted all-purpose flour
2 teaspoons soda
Put first 6 ingredients in mixing bowl and beat very thoroughly. Sift flour with soda and add to Spry mixture, mixing thoroughly. Measure out level tablespoons of dough on Sprycoated baking sheet. Sprinkle dough with sugar. Bake as above.
VARIATION
COOKIE-POPS: “Lollipop” cookies on a stick! Insert 1/2 of a paper drinking straw in each mound of cookie dough on baking sheet. Sprinkle with sugar and bake as directed.
REFRIGERATOR NUT COOKIES
“Refrigerator” cookie dough must be chilled in refrigerator until firm enough to slice. Makes thin, crisp cookies.
Bake in moderately hot oven (375° F.) 8-10 min. Makes 5 doz. cookies.
1/2 cup Homogenized Spry
1 cup brown sugar, firmly packed
3/4 teaspoon salt
3/4 teaspoon vanilla
1 egg, unbeaten
1 1/2 cups sifted all-purpose flour
1/2 teaspoon soda
1/2 cup walnuts, chopped very fine
Put first 5 ingredients in mixing bowl and beat thoroughly. Sift flour with soda; add to Spry mixture and mix well. Stir in nuts. Press dough very firmly together into a roll 2″ in diameter. Wrap in double thickness of waxed paper, twisting ends rather tightly. Chill in refrigerator for several hours or overnight. Cut 1/8″ slices and place on Sprycoated cookie sheets. (Slice only what is to be baked, return remainder to refrigerator for baking as needed.) Bake as above.
VARIATION
LEMON REFRIGERATOR COOKIES: Use granulated sugar instead of brown. Omit vanilla and add 1 teaspoon grated lemon rind and 2 teaspoons lemon juice in first mixing stage.