This comes from a vintage recipe booklet published by Fleischmann’s Yeast dated 1961. The full recipe is available below, you can also click the image to view a larger size if you like.

QUICK, THE MIX!

Go ahead and bake-it-easy–that’s why mixes were born! And now you can do wonderful new things with them, just by adding Fleischmann’s Active Dry Yeast.

COFFEE BREAKERS

1/4 cup (1/2 stick) Fleischmann’s Margarine
1/3 cup brown sugar
1 teaspoon light corn syrup
1/3 cup chopped pecans
1 package Fleischmann’s Active Dry Yeast
3/4 cup very warm water
2 1/2 cups Bisquick
2 tablespoons melted Fleischmann’s Margarine
1/4 cup brown sugar
1 teaspoon cinnamon

Melt margarine; stir in 1/3 cup brown sugar and syrup, bring to full boil. Spread in large oblong pan. Sprinkle with pecans.

Sprinkle yeast into very warm water. Stir to dissolve. Add Bisquick, beat vigorously; turn dough onto board well dusted with Bisquick. Knead until smooth, about 20 times. Roll into 12-inch square. Brush with 2 tablespoons margarine. Combine 1/4 cup brown sugar and cinnamon. Sprinkle center third with half the mixture. Fold one-third over center third. Sprinkle with remaining sugar-cinnamon. Fold remaining third over the 2 layers. Cut with sharp knife, crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly.

Place in pan about 1 1/2 inches apart. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Bake at 400°F. about 20 minutes. Invert pan immediately.

Here are two different recipe clippings that were taped to a white index card. The tape is very yellowed in age, date unknown but the back of one of the clippings has part of an advertisement listing a phone number with 2 Letters and 5 digits which indicates this was printed in the 1950s or so. Recipes are typed fully below.

FRUIT SALAD DRESSING

2 tbs. melted butter or margarine
2 tbs. sifted flour
1/2 c. granulated sugar
2 egg yolks
1/2 c. pineapple juice
1/8 tsp. salt
2 egg whites, beaten to medium consistency
2 tbs. granulated sugar
1 1/4 c. lukewarm strained pineapple juice
1 c. whipping cream, optional

“60-Second” Salad Dressing

Measure into a jar:

1 cup Mazola Salad Oil
1/4 cup vinegar
1/4 cup catchup
Add 1 1/2 teaspoons salt, 1 teaspoon sugar, few grains of pepper. (Onion or garlic, if desired.) Cover and shake well. Chill thoroughly. Makes 1 1/2 cups. Wonderful for all salads.

When your family tastes this marvelous French Dressing . . . they’ll hardly believe you “Easy-Mixed” it in only 60 seconds! Keep some on hand always–it keeps perfectly in your refrigerator.

This is an old recipe clipping from what looks to be a coupon mail-out since there is an address label on the other side as well as coupons mentioned. There is no date, recipe is typed below as-is.

YOU CAN BAKE A BETTER CAKE WITH HOMOGENIZED SPRY

Only Homogenized Spry brings you this one-bowl way to make the LIGHTEST, HIGHEST CAKES!

FELICITY BLACK-AND-WHITE CAKE

2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 teaspoons baking powder (or 5 teaspoons tartrate baking powder)
1 teaspoon salt
1/2 cup Spry
1 cup less 2 tablespoons milk
1 1/2 teaspoons vanilla
3 egg whites, unbeaten

Sift flour, sugar, baking powder, and salt into mixing bowl . . . Drop in Spry . . . Add 2/3 of milk, then vanilla, and beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and spoon or beater . . . Add egg whites and remaining milk and beat 200 strokes (2 minutes by hand or on mixer at low speed) . . . Bake in 2 deep 8-inch Sprycoated layer pans in moderate oven (360°F.) 25-30 minutes . . . Spread Chocolate Frosting between layers and on top and sides of cake.

Here’s a full page from a 1958 magazine that was pulled and saved in a recipe box, came in a large collection of vintage recipes. The hints are quick and varied and are typed below as-is. Click the picture at the very bottom to view a larger size of the full page article if you like.

BREADS

Muffins, biscuits, hot cakes belong to the quick-bread clan–these are made with baking powder. Hint: Go lightly with the spoon and stir as recipe directs–no more!

Hot cakes will be the same size, if you pour batter from a 1/4-cup measure. Don’t worry about lumps–they’ll bake out. Flip cakes when bubbles have burst and underside is golden brown. For light cakes, just one flip, please!

Kneading biscuits–important if you like the tall, flaky kind. Turn the soft dough onto lightly floured surface. Knead gently with heel of hand 10 or 12 strokes (about 1/2 minute). Then roll or pat dough to 1/2 inch.

Baking biscuits. Like biscuits soft or crusty on edges? For soft ones, bake them close together–see top two rows in picture. For crusty sides, place biscuits about an inch apart. There’s no need to grease baking sheet.

Muffin know-how. The way you combine ingredients can mean the difference! Make a well in center of sifted dry ingredients. Mix the liquids–milk, beaten egg, and salad oil or melted shortening–and add all at once.

Mixing for perfect muffins–no peaks, no tunnels. Stir batter quickly and only enough to dampen flour. Batter should look rough and lumpy–never smooth. Drop from a spoon into greased muffin pans, filling 2/3 full.

Here is page 24 as well as a scan of page 25 (inside back cover) 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.

WHAT DOES A SHORTENING DO?

The function of shortening in baking is to give tenderness to the baked product. Without shortening, a dough of flour and water is tough when baked. Shortening coats the flour particles, so that they do not stick together, thus shortening provides tenderness, improved texture, better eating quality, and also increases the nutritive value of foods.

WHY SPRY?

Spry is the most modern type of shortening–a blend of carefully selected vegetable oils. These are first refined to remove impurities. The oils are then hardened to the proper consistency by a process known as hydrogenation. The hydrogenated oils are next deodorized to give a bland flavored, odorless product. Lastly, a special emulsifier is added and the oils homogenized for extra smoothness and creaminess. The emulsifier makes possible new richer cakes with more delicious eating quality, as well as improved keeping quality. Spry stays sweet and fresh at room temperature–does no require refrigeration. Spry is an important source of fat, essential in a normal diet, supplying the body with quick and lasting energy. Spry is wholesome, nutritious, digestible.

FOR PASTRY

Shortening largely determines the character of pastry. Spry is ideal to use because:

It’s Homogenized–mixes directly with liquids, making possible the easy new “Water-Whip” method for piecrust.

It’s 100% shortening — gives pastry crisp tenderness and ideal flakiness.

It’s bland in odor and flavor–makes pastry with a nut-sweet flavor. Stable at high baking temperatures.

FOR CAKES

Spry’s easy “One-Bowl” way to make better cakes is possible because Spry is a new kind of shortening.

It contains a special “cake-improver”–an emulsifier that makes it possible for the cake batter to carry extra sugar and liquid. You get higher, lighter, fine-textured cakes when you use Spry and Spry recipes.

It’s Homogenized–pre-creamed to mix quickly and thoroughly with both liquid and dry ingredients. The old-fashioned creaming of shortening and sugar is outdated.

Spry recipes give cakes with softer texture, moister crumb and grain that is pin-point fine and even; and they stay fresh longer.

Has more shortening power because it’s all shortening.

FOR COOKIES

Spry makes rich-tasting, delightfully tender cookies because:

It’s Homogenized–so creamy and smooth that the Spry can be quickly and thoroughly mixed with the sugar, flavorings and eggs in one easy step!

FOR BISCUITS, BREADS, MUFFINS

With Spry, it’s easier to make all kinds of fine, tender breads because:

It’s Homogenized–cuts in more easily.

It’s bland in odor and flavor–lets through the full flavor of other ingredients or spreads.

The quality of Spry does not vary. It is uniform during all seasons and in all sections of the country. Lever Brothers unconditionally guarantees the quality and performance of Spry.

Here are pages 22 and 23 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.

Quick Breads

BISCUITS . . . SHORTCAKE

These baking powder biscuits and their tempting variations have a homemade goodness you can’t match any other way. They look professional, but are easy-made with Spry. Quick breads are leavened with baking powder or soda and baked as soon as mixed.

Homogenized Spry gives tender, flaky biscuits that “melt in your mouth.” And because Spry is 100% pure shortening, it lets through all the delicate flavor of your favorite spreads.

BAKING POWDER BISCUITS

A popular type of quick bread–delicious with almost any meal.

Bake in very hot oven (450° F.) 12 min.
Makes 1 doz. 2 1/2″ biscuits or 1 1/2 doz. 2″ biscuits.

2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1/3 cup Homogenized Spry
3/4 cup milk

Sift flour, baking powder and salt into mixing bowl. Cut in Spry until mixture is as fine as meal. Add milk, mixing to a soft dough. Knead lightly on floured board for 20 seconds. Roll to 1/2″ thickness. Cut with floured biscuit cutter into rounds of desired size and place on Sprycoated baking sheet. Bake as above.

VARIATIONS

CHEESE QUICKIES: Add 3/4 cup grated American cheese to flour-Spry mixture; add 1 cup milk, mixing to a soft, sticky dough. Drop by tablespoonfuls on Sprycoated baking sheet, brush with melted butter or margarine. Bake as above.

STICKY BUNS: Caramel-coated, with cinnamon and raisins.

Bake in hot oven (425°F.) 30-35 min.
Makes 1 doz. buns.

Knead dough lightly for 20 seconds–makes light, fine-textured biscuits.

Blend 1/2 cup brown sugar, 2 tablespoons soft butter or margarine, and 1 tablespoon dark corn sirup; spread in bottom of 8″ x 8″ x 2″ square pan. Roll dough into rectangle about 6″ x 18″ and 1/4″ thick. Brush with melted butter or margarine. Sprinkle with 1/2 cup brown sugar, 3/4 teaspoon cinnamon and 1/2 cup raisins, chopped. Roll like jelly roll, cut into 1 1/2″ slices, arrange on sugar mixture in pan. Bake as above. Turn out of pan, bottom side up, on rack.

“BIG TREAT” STRAWBERRY SHORTCAKE: The rich biscuit-type “family size” shortcake. Put together with berries and serve warm.

Bake in very hot oven (450° F.) 17-20 min. Makes 6 servings.

Add 1/4 cup sugar when sifting dry ingredients. Increase Spry to 1/2 cup. Instead of 3/4 cup milk, use a mixture of 1 beaten egg and 7 tablespoons milk. After kneading the dough about 30 seconds, pat it evenly into a Spry-coated 8″ round layer pan 1 1/2″ deep. Bake as above. Hull, slice and sweeten 1 quart fresh strawberries. When shortcake is done, split hot shortcake carefully in half and spread with soft butter or margarine. Put together with half the strawberries, cover with remaining half and top with 1 cup heavy cream, whipped. Serve at once.

MUFFINS . . . BREADS

Muffins, corn bread and coffeecakes are made from softer dough than biscuits and are not kneaded or rolled.

MUFFINS

Bake in hot oven (425°F.) 20-25 min.
Makes 14 medium-sized muffins.

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1/3 cup homogenized Spry
1 egg, beaten
1 cup milk

Sift flour, baking powder, salt and sugar into mixing bowl. Cut in Spry until mixture is as fine as meal. Combine egg and milk. Turn liquids in to dry ingredients and stir vigorously until all flour is dampened. Pour batter into Sprycoated 2 1/2″ muffin pans, filling them 2/3 full. Bake as above.

VARIATION

DRURY LANE MUFFINS: Reduce flour to 1 cup; add 1/2 cup sifted whole wheat flour and 1/4 cup corn meal. Bake same as above.

GOLDEN CORN BREAD

Bake in hot oven (425°F.) 30-35 min.
Makes one 8″ x 8″ square.

1 cup sifted all-purpose flour
1 1/2 cups corn meal
3 teaspoons baking powder
2 teaspoons salt
1/2 cup Homogenized Spry
2 eggs, beaten
1 1/3 cups milk

Sift flour, corn meal, baking powder and salt into mixing bowl. Cut in Spry until mixture is as fine as meal. Combine egg and milk. Turn liquids in to dry ingredients and stir vigorously until all flour is dampened. Bake in a Sprycoated 8″ x 8″ x 2″ square pan as above.

VARIATION

CORN MUFFINS: Make batter for Golden Corn Bread. Bake in Sprycoated 2 1/2″ muffin pans.

Bake in hot oven (425°F.) 20-25 min.
Makes 14 medium-sized muffins.

QUICK COFFEECAKE

Combines yeast — for fragrance and homemade goodness — with baking powder for quick rising! Delicious warm or cold.

Bake in moderate oven (350°F.) 40-50 min. Makes one 9″ round or square cake or 8″ x 12″ oblong.

1/2 package compressed or dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
1/2 cup Homogenized Spry
1/2 cup sugar
1 egg, unbeaten
2 cups sifted all-purpose flour
2 1/2 teaspoons double acting baking powder*
1/2 teaspoon salt
1/4 cup milk

Crumble or sprinkle yeast in lukewarm water in small bowl; add 1 teaspoon sugar and mix well. Let stand until yeast is thoroughly dissolved (5-15 min.). Combine Spry, 1/2 cup sugar and egg and beat until smooth. Sift flour with baking powder and salt; add half to Spry mixture, beating well. Add yeast mixture, then milk, then remaining flour mixture, beating after each addition until smooth. Spread batter in Sprycoated 9″ round layer pan 1 1/2″ deep (or 9″ x 9″ x 2″ square pan or 8″ x 12″ x 2″ oblong pan). Sprinkle with Crumbly Topping. Bake as above.

*With a TARTRATE BAKING POWDER, use 3 1/2 teaspoons.

Crumbly Topping. Mix 1/2 cup firmly packed brown sugar, 1/4 cup sifted all-purpose flour, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons butter or margarine. Add 1/4 cup chopped walnuts and mix.

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 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.

Other COOKIES

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.

Here is page 20 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.

Stamped COOKIES

SPRY’S EASY “STAMPED” COOKIES

Delicious cookies can be mixed quickly and easily with Homogenized Spry–“stamped” into round, thin cookies.

Measure level tablespoons of dough and turn out with spatula onto Spry-coated cookie sheet, about 2″ apart.

Stamp into rounds, using flat-bottomed glass covered with damp cloth. Quicker than rolling and cutting!

SUGAR COOKIES

Delicately crisp, round and tender. No creaming, rolling or cutting.

Bake in moderately hot oven (375° F.) 10-12 min. Makes 3 1/2 doz. cookies.

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon nutmeg
1 cup sugar
2 eggs, unbeaten
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
2 tablespoons milk

Combine first 6 ingredients and beat until smooth. Sift flour with baking powder and soda, add to Spry mixture and blend; add milk and mix well. Measure out level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar. Or press 3 seeded raisins, split blanched almonds or pecan halves into cookies. Bake as directed.

ROB ROY COOKIES

Crisp, spicy oatmeal cookies bursting with nuts and raisins. An old-fashioned golden-brown favorite made by Spry’s modern work-saving “Stamped” Method.

Bake in moderately hot oven (375° F.) 10-15 min. Makes 5 doz. cookies.

1 cup Homogenized Spry
1 1/2 cups brown sugar, firmly packed
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup sour milk or buttermilk
2 eggs, unbeaten
1 3/4 cups sifted all-purpose flour
3/4 teaspoon soda
1 1/2 cups rolled oats
1 cup nuts, chopped
1 cup seeded raisins, chopped

Combine first 7 ingredients and beat thoroughly. Sift flour and soda together; add to Spry mixture and blend. Add oats, nuts and raisins and mix thoroughly. Measure out level tablespoons of dough on Sprycoated baking sheets about 2″ apart. Flatten cookies by stamping with a flat-bottomed glass covered with damp cloth. Bake as directed.

Care after baking: With spatula, remove cookies from sheet immediately to wire racks. Keep them apart until cold. Store in airtight tin.