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.

Here is page 17 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.

FROSTING TO ADORN THE CAKE

Frosting is the final touch that completes your cake. Choose a frosting that harmonizes with the cake in color, texture and flavor. Decorations, too, should be in keeping with the cake, and should be edible.

Recipes are given here for popular types of frostings: glamorous seven-minute frostings, rich candy-like frostings, creamy uncooked frostings, simple broiled toppings. Spry lets through the delicate full flavor of cake and frosting.

HOW TO FROST A CAKE

Be sure the cake is thoroughly cold (unless otherwise specified) before frosting. Brush loose crumbs from cake with pastry brush.

Layer Cakes: Turn the layer for the bottom from the rack, on to the cake plate, bottom side up, and spread some of the frosting with a spatula evenly over the surface. Top it with the second layer, bottom side down, with edges even. Frost sides of cake first, using light up-and-down strokes and bringing the frosting up and just over the top rim of the cake. Pile the remaining frosting on top and spread out to rim, making graceful swirls.

With 7-Minute Frosting, make graceful peaks by lifting the frosting gently with a spatula. For flat decorations, make a smooth frosted top.

Tube or Loaf Cakes: Place cake top or bottom side up, as preferred. Frost sides, then top.

Cupcakes: Frost tops with a soft swirl forming a center peak. For more frosting, turn bottom side up to frost, including sloping sides.

HOW TO DECORATE A CAKE

To set off your cake, choose a plate of the same shape (square or round) and complimentary in color.

Spread frosting evenly over cake with a spatula making swirls or ridges.

With 7-Minute Frosting, the satiny peaks are decorative in themselves. If you plan a design, work it out on paper first so you can work quickly–avoid that “worked-over” look in frostings.

Coconut: To tint or to toast (p. 5).

Chocolate: For decorative dribbles of melted chocolate, see Chocolate Icicle Cake (p. 14). Make curls or shavings of semisweet chocolate for a border (p. 5).

Nuts: Press in walnut or pecan halves (flat or tipped) while frosting is soft. Make borders or designs with cut nuts (p. 5). To blanch, toast, or sliver almonds, see p. 5. To make Brazil nut curls, soften them in hot water, then cut in thin slices.

Fruits: Make designs or borders with red or green maraschino cherry halves, cut-up pineapple, citron, orange peel, dates, figs or raisins.

Candies: Lollipops, canes, all-day suckers, or stick candy can be crushed and used on the frosted sides and for lettering on top of the cake.

Here is page 16 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.

“Yellow” And “White” Cakes

“HAPPY BIRTHDAY” CAKE

Extra-rich, “party size” cake. Makes fine-textured, large layers.

Bake in moderately hot oven (375° F.) 25-30 min. Makes two 9″ round layers.

2 1/4 cups sifted cake flour
1 1/2 cups sugar
2 1/2 teaspoons double acting baking powder*
1 teaspoon salt
3/4 cup Homogenized Spry
3/4 cup milk
1 1/2 teaspoons vanilla
3 eggs, unbeaten

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry. Add 1/2 cup milk, vanilla and 1 egg and beat 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add remaining milk and two eggs and beat 200 strokes (same as before). Bake in 2 Sprycoated 9″ round layer pans 1 1/2″ deep as above . . . Spread Seven-Minute Frosting (p. 18) between layers, sprinkle with 1/4 cup shredded coconut, and spread remaining frosting on sides and top of cake. Pat 1 cup shredded coconut onto sides of cake. Write “Happy Birthday” across top of cake with a little of the frosting tinted pink (use a drop or two of red coloring). Place tiny pink candles in holders around rim of cake.

*With a TARTRATE BAKING POWDER, use 4 teaspoons.

VARIATION

HAWAIIAN PARTY CAKE: Pineapple does wonderful things in a frosting! Circled with a paper or flower “lei” this cake is a charming centerpiece–and a delicious dessert.

Bake in moderately hot oven (375° F.) 25-30 min. Makes two 9″ round layers.

Use recipe for “Happy Birthday” Cake (above). Spread Waikiki Frosting (p. 19) between layers and on sides and top of cake. Decorate top of cake with bits of pineapple, candied orange peel, and citron.

WHITE-ON-WHITE CAKE

The most delicate cake of all-uses egg whites, but without separate beating!

Bake in moderate oven (360° F.) 25-30 min. Makes two 8″ round layers.

2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 teaspoons double acting baking powder*
1 teaspoon salt
1/2 cup Homogenized Spry
1 cup less 2 tablespoons milk
1 teaspoon vanilla
3/4 teaspoon almond extract
1/4 teaspoon orange extract
3 egg whites, unbeaten

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry. Add 2/3 of milk, then flavorings, and beat 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add egg whites and remaining milk and beat 200 strokes (same as before). Bake in 2 Sprycoated 8″ round layer pans 1 1/2″ deep as above. Spread White Sable Frosting (p. 19) between layers and on sides and top of cake.

*With a TARTRATE BAKING POWDER, use 5 teaspoons.

VARIATION

LUSCIOUS LEMON CREAM CAKE: Snow white layers, lemon filling and whipped-cream topping.

Bake in moderate oven (360° F.) 25-30 min. Makes two 8″ square layers.

Use recipe for White-on-White Cake, omitting almond and orange extracts and using 1 1/2 teaspoons vanilla. Bake batter in 2 Sprycoated square 8″ x 8″ x 2″ pans. Spread Lemon Filling (p. 19) between layers; cover top with 1/2 cup heavy cream, whipped and sweetened with 2 tablespoons sugar. Decorate top with a wavy line of fresh-grated lemon rind around top of cake about 1/2″ from edge. Keep cake refrigerated until all is used.

Here is page 15 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.

“Yellow” Cakes

LUCKY CHARM CAKE

A “basic” one-egg cake with a quick and easy “baked-on” coconut topping.

Bake in moderately hot oven (375° F.) 25-35 min. Makes one 8″ x8″ square cake.

1 1/4 cups sifted cake flour
2/3 cup sugar
2 teaspoons double acting baking powder*
1/2 teaspoon salt
1/3 cup Homogenized Spry
3/4 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/2 cup milk
1 egg, unbeaten

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry. Add fruit rinds and milk and beat 150 strokes (1 1/2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add egg and beat 150 strokes (same as before). Bake in Sprycoated 8″ x 8″ x 2″ square pan as above. Remove from oven and spread Bubbly Coconut Topping on top (p. 19). Place low under broiler and broil until bubbly and golden brown (about 2 min.). For easy cutting, use scissors first to cut through coconut topping.

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

VARIATIONS

KATHY’S CUPCAKES: Equally delicious, with a change in form and flavor.

Bake in moderately hot oven (375° F.) 15-18 min. Makes 16 medium cupcakes.

Use recipe for Lucky Charm Cake, omitting grated fruit rinds and adding 1 teaspoon vanilla. Put frilled paper baking cups in 3″ muffin pans. Pour batter into cups, filling them a scant 1/2 full. Bake as above. Frost tops with Peanut Butter Frosting (p. 19).

“UPSY-DAISY” PEACH CAKE: The peach-cherry-coconut bottom is turned upside down for the “top.”

Bake in moderately hot oven (375° F.) 35-45 min. Makes one 9″ round cake.

Melt 2 tablespoons Homogenized Spry and 2 tablespoons butter or margarine in Sprycoated 9″ round layer pan 1 1/2″ deep. Add 1/2 cup brown sugar (firmly packed) and mix. Place on low heat and cook until mixture is blended and bubbly. Arrange 7 canned peach slices to simulate a daisy in center; with more slices, form scalloped edge around pan with tips of slices pointing out. Place halves of maraschino cherries in center of flower and between tips of “petals.” Sprinkle 1/2 cup shredded coconut over all. Make batter using recipe for Lucky Charm Cake, omitting grated fruit rinds and adding 1/2 teaspoon each, almond extract and orange extract. Pour batter over peach mixture in pan; bake as above. Let stand 5 min. before removing from pan. Loosen cake from sides of pan with knife, then turn out on rack upside down.

TWO-EGG TREASURE CAKE

The “stand-by” recipe you’ll use often! Favorite frosting is chocolate.

Bake in moderately hot oven (375° F.) 25-35 min. Makes two 8″ layers.

2 cups sifted cake flour
1 1/3 cups sugar
2 1/2 teaspoons double acting baking powder*
3/4 teaspoon salt
1/2 cup Homogenized Spry
1 cup less 2 tablespoons milk
1 1/2 teaspoons vanilla
2 eggs, 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 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add eggs and remaining milk and beat 200 strokes (same as before). Bake in 2 Spry-coated 8″ round layer pans 1 1/4″ deep or in square 8″ x 8″ x 2″ pans as above. Spread Minute-Boil Fudge Frosting (p. 18) between layers and on top.

*With a TARTRATE BAKING POWDER, use 4 teaspoons.

Here is page 14 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.

CHOCOLATE CAKES

CARMELSCOTCH CHOCOLATE CAKE

A moist, fine-textured cake with a rich chocolate flavor. Bake in one pan; serve in squares.

Bake in moderate oven (350° F.) 50-60 min. Makes one 8″ x 12″ oblong cake.

3 oz. unsweetened chocolate
3/4 cup boiling water
1 3/4 cups sifted cake flour
1 1/2 cups sugar
3/4 teaspoon salt
1/2 teaspoon double acting baking powder*
3/4 teaspoon soda
1/2 cup Homogenized Spry
1/3 cup buttermilk or thick sour milk
1 teaspoon vanilla
2 eggs, unbeaten

Cut chocolate very fine and put in mixing bowl. Pour boiling water gradually over chocolate, stirring until melted. Cool. Put flour, sugar, salt, baking powder and soda into flour sifter and sift into chocolate mixture. Drop in Spry. Beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add buttermilk, vanilla and eggs and beat 200 strokes (same as before). Pour batter into Sprycoated oblong pan about 8″ x 12″ x 2″. Bake as above. Cool and remove from pan. Spread Carmelscotch Frosting (p. 18) on top and sides of cake.

*With a TARTRATE BAKING POWDER, use 1 teaspoon.

VARIATIONS

You can create a tempting variety of luscious cakes with the above basic recipe by baking the batter in pans of different shapes and by using different frostings.

PEP’MINT CHOCOLATE CAKE: The same recipe makes two high layers. Combine with peppermint candy frosting for a new taste thrill!

Bake in moderate oven (350° F.) 30-40 min. Makes two 8″ round layers.

Use recipe for Carmelscotch Chocolate Cake (above). Bake batter in 2 Sprycoated 8″ round layer pans 1 1/2″ deep. Spread Pep’mint Stick Frosting (p. 19) between layers and on top. Decorate top with a narrow border of chocolate curls (p. 5) if desired.

FUDGE BAR CAKE: A loaf cake with the same chocolate-y goodness–and luscious nut-fudge frosting.

Bake in moderate oven (350° F.) 50-60 min. Makes one 8″ x 12″ oblong cake.

Use recipe for Carmelscotch Chocolate Cake (above), making an oblong loaf cake. Spread Nut-Fudge Frosting (p. 18) on top and sides.

CHOCOLATE ICICLE CAKE: Glamorous two-layer “party” cake from the same basic recipe. Looks dramatic, is easy to make!

Bake in moderate oven (350° F.) 25-30 min. Makes two 9″ round layers.

Use recipe for Carmelscotch Chocolate Cake. Bake batter in 2 Sprycoated 9″ round layer pans 1 1/4″ deep. Spread Heavenly Frosting (p. 19) between layers and on sides and top of cake. Melt 1/2 oz. chocolate and 1/2 teaspoon Spry and cool, then dribble around rim of cake, letting “icicles” of chocolate trickle down the sides.

Here are pages 12 and 13 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.

“One-Bowl” Cakes
SPRY’S “ONE-BOWL” CAKE METHOD

All the cakes in this book are made by Spry’s easy “One-Bowl” Method–a modern short-cut that does away with old-fashioned, time-consuming methods. If you follow these Spry recipes and methods exactly, you’ll get light, fine-textured, delicious cakes every time. Spry cakes are higher, lighter and more tender because Spry contains a special cake-improver.

All the ingredients are mixed in easy stages in the same bowl, so cleaning up is quicker and easier, too. Spry’s “One-Bowl” Method is possible only because Spry is homogenized–that means pre-creamed to blend easily and thoroughly with both dry and liquid ingredients. You don’t cream sugar and shortening first, don’t beat the eggs separately.

Counting strokes when you beat, or watching the clock when you use the mixer, assures just the right amount of beating–not too much, not too little.

Don’t divide or multiply Spry recipes — ingredients are scientifically balanced to give a cake of finest quality. Be careful to bake the batter as directed in the recipe. Batters can not be baked interchangeably in all kinds of pans. For example, layer cakes, loaf cakes and cup cakes should be baked in the size and shape of pan specified in the recipe. All Spry cake recipes give the correct pan to use.

The most popular types of cakes are: yellow cakes, made with whole eggs or egg yolks; white cakes, made with the whites of eggs only (save the yolks for other uses by keeping them in a covered jar in the refrigerator); and chocolate cakes. You’ll find easy, delicious examples of each in this book. Try the variations of the basic recipes, too, for other delicious, different cakes of many flavors.

SPRY PANCOAT

“Grease” your cake pans (unless otherwise directed) with Spry Pancoat before you start to mix your cake. For convenience, make up a quantity of Pancoat in advance and store in a covered dish in cupboard till wanted. It does not need to be refrigerated.

Recipe: Mix together 1/2 cup Homogenized Spry and 1/4 cup all-purpose flour until smooth.

FOLLOW THESE EASY STEPS

Prepare your cake pans for baking by rubbing with Spry Pancoat. Gives an even brown crust, prevents sticking.

Put measured dry ingredients into flour sifter and sift together once into medium-sized or large mixing bowl.

Now drop in Spry, just as it comes from the can. It’s soft and creamy, easy to blend with other ingredients.

Add part or all of milk and vanilla; with slotted wooden spoon, beat with round-the-bowl strokes (see recipes).

Add rest of milk and the unbeaten eggs, again beat vigorously, counting strokes. Scrape bowl and spoon often.

Pour batter evenly into the prepared cake pans (see step 1). Bake as directed in recipe until the cake tests done.

HOW TO TELL WHEN THE CAKE IS DONE

Touch top of cake in center lightly with finger. If cake springs back, leaving no impression, it is done. Or, insert a toothpick or wire cake tester in the center of cake. If it comes out clean, free of dough, the cake is done.

HOW TO TAKE THE CAKE OUT OF THE PAN

Let cake cool in pan on wire rack 10-15 minutes. Loose from sides of pan with spatula. Put another rack on top, turn over, then remove pan. Turn cake right side up to finish cooling. Do not frost until thoroughly cold.

Here is page 11 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.

HOW TO MAKE TART SHELLS

Use the recipe for “Water-Whip” Piecrust (p. 6) to make 9 tart shells, or use recipe for “Water-Whip” Pie Shell (p. 9) to make 6 tart shells.

Shape dough into flat round. (Cut in half and make two rounds if using the larger recipe.) Roll dough to 1/8″ thickness and prick with fork. Cut into 5″ rounds (top of a clean coffee can makes a good cutter) and fit over outside of muffin pans, pinching into about 7 pleats. Bake in very hot oven (450° F.) 10-15 min.

CHOCOLATE CREME BANANA TARTS

A delicious “quickie” dessert with an unusual taste thrill–chocolate, fresh orange, bananas and cream! Make the tart shells ahead of serving time, fill them at the last minute.

Makes filling for 6 tarts.

4 oz. semisweet chocolate
6 “Water-Whip” Tart Shells
3 bananas
Juice of 1 orange
1 1/2 tablespoons sugar
2/3 cup heavy cream, whipped
Chocolate shot (optional)

Melt chocolate over hot water; spread carefully on bottoms and sides of tart shells. Just before serving, slice bananas and spoon orange juice over them. Arrange in tart shells. Fold sugar into whipped cream and pile lightly on fruit. Sprinkle with chocolate shot or shaved chocolate (p. 5).

For other desserts, fill these tender, flaky shells with sweetened fresh fruit, berries, drained canned fruit, or meringue-topped fillings.

When tart shells are made ahead, cool, then store in a covered container, or in a plastic bag securely tied.

Whipped cream or cream fillings should not be allowed to stand at room temperature. Serve immediately or keep refrigerated until used.

CHICKEN AND MUSHROOM PATTIES

Patty shells of pastry are so pretty for a party! Use them to “dress up” leftovers or stretch small servings.

Makes filling for 6 patty shells.

3 tablespoons Homogenized Spry
3 tablespoons flour
3/4 teaspoon salt
Dash of pepper
1/8 teaspoon paprika
1/8 teaspoon celery salt
1 1/2 cups milk
1/3 cup canned sliced mushrooms
1/2 pimiento, cut in strips
1 cup cooked or canned chicken, cut in pieces
6 baked patty shells

Melt Spry in saucepan; add flour and seasonings and blend. Stir in milk gradually; cook and stir over low heat until thickened. Add mushrooms, pimientos and chicken. Mix well and heat thoroughly. Serve in patty shells. Garnish with tiny baked pastry “chickens” and parsley.

For other main dishes, fill baked shells with creamed vegetables, meat or fish.

For Spicy Crisps, roll out left over pastry, cut in small shapes and sprinkle with sugar and cinnamon. Bake in hot oven (425° F.) 5-10 min.

Here is page 10 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.

LEMON MERINGUE PIE

A masculine favorite—tangy with lemon juice and grated rind. Make the shell first, add the cooked filling when cool, top with meringue and bake.

Makes filling for one 9″ pie shell.

1/2 cup cold water
1/4 teaspoon salt
7 tablespoons cornstarch
1 1/2 cups hot water
1 1/4 cups sugar
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/3 cup lemon juice
1 tablespoon butter or margarine
1 baked “Water-Whip” Pie Shell (p. 9)

Mix cold water, salt and cornstarch. Combine hot water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over hot water and cook until thick and smooth (15 minutes), stirring constantly. Stir a little of mixture into egg yolks, return to double boiler and cook a few minutes longer. Add lemon rind and juice and butter. Cool. Pour into baked pie shell. Top with meringue and bake as directed.

MERINGUE

For a high, light meringue, follow these 7 Success Secrets exactly.

Bake in slow oven (325° F.) 25-30 min.
Makes meringue to cover one 9″ pie.

3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla or 1 teaspoon lemon juice

1. Beat egg whites until dry and stiff. (Better volume is obtained if whites are not too cold.)
2. Add sugar gradually—1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted.
3. Add flavoring.
4. Spread meringue lightly over cooled filling in pie shell, making sure it touches pastry rim all around (this helps prevent shrinkage).
5. Make graceful swirls or peaks in the meringue with back of tablespoon or spatula.
6. Bake in slow oven (325° F.) 25-30 min. or until meringue is firm and delicately browned.
7. Cool pie on rack away from drafts.

HOT ‘N’ HEARTY STEAK PIE

“Water-Whip” pastry makes a delicious topping for meat pies, too!

Bake in very hot oven (450° F.) 25-30 min.
Cook filling 1 hr. and 10 min. Makes 6 servings.

1 1/2 cups onions, sliced
1/3 cup Homogenized Spry
1 1/2 pounds round steak, cut in 1/2″ pieces
1/3 cup flour
3 teaspoons salt
1/4 teaspoon pepper
3 1/4 cups boiling water
1 tablespoon Worcestershire sauce
1 cup raw potatoes, cut in 1/2″ cubes
1 recipe “Water-Whip” Pie Shell pastry

Fry onions slowly in hot Spry until yellow. Remove onions and save until meat mixture is prepared. Roll meat in mixture of flour and seasonings. Sear in hot Spry until richly browned. Add boiling water and Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour). Add potatoes and cook 10 minutes longer. Make up pastry and roll dough into a rectangle 1/4″ thick and about 1″ larger than 6″ x 10″ x 2″ baking dish. Pour boiling meat mixture into baking dish and place cooked onions on top. Fit pastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square, make decorative steam vents.