Here is page 7 and part of page 8 of the vintage recipe booklet “Good Pies & How To Make Them” that was published in 1928 by Crisco.

To review all pages in this booklet, simply visit the Crisco: Good Pies & How To Make Them 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.

The Importance of Proper Mixing

How the ingredients are mixed is a matter of utmost importance. The best of ingredients will give you unsatisfactory results if not properly handled. Upon the mixing depends not only the quality of the crust, but the character of the crust.

If you were to examine different kinds of pies offered for sale, or if you were to discuss with pie bakers the types of crusts which are satisfactory to them, you would find that pie-crust can be classified into three general types:

1. A Short-Mealy crust
2. A Flaky crust
3. A Short-Flaky crust

The Short-Mealy crust is very fine grained (mealy). This type of crust is demanded in certain localities. Many restaurants, too, prefer the Short-Mealy crust because it will cut with smooth edges and thus be easily handled.

The Flaky crust may be described as more nearly like the good old crust “which Mother used to make.” This type of crust has large flakes and is not so tender as the Short-Mealy crust. It is more difficult to cut into wedges, because the flakes tend to break unevenly.

The Short-Flaky crust is really a combination of the Short-Mealy and the Flaky types. Flakes are smaller and more tender than in the flaky crust. The flaky effect is there–but the crust is fine grained and tender enough to cut well.

Which type of pie-crust should you bake for your trade? Your neighborhood and the type of trade you cater to will best determine this.

We have found that the Short-Flaky crust is most generally useful. The Short-Mealy crust will cut best and, if not too tender, stand more handling. The Flaky crust is popular when served directly from the bake shop to the table (as in the case of the neighborhood baker). The Short-Flaky crust will serve almost anywhere.

Now that we understand the three types of pie-crust–what do we know about making them, so that we can secure the type of crust we want?

We have found, at the Crisco Research Bakery, that we can produce the three distinct types of crust with the same formula–simply by varying the manner of handling the dough and the amount of water.

For example, a typical simple pie-crust formula is:

50 lbs. flour
25 lbs. Crisco
12 oz. salt
20 lbs. cold water

Upon the method of mixing will depend the character of the crust. We do not recommend making large doughs unless you have a very efficient machine, for the water is hard to incorporate and the dough is toughened by working it in.

Here are pages 2, 3, 4, 5 and 6 of the vintage recipe booklet “Good Pies & How To Make Them” that was published in 1928 by Crisco (page 2 is a blank page).

To review all pages in this booklet, simply visit the Crisco: Good Pies & How To Make Them 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.

PART I

The Crust: Ingredients and Methods

May we say this at the risk of being over-obvious? A good pie is simply a good filling in a good crust.

Filling and crust are equally important.

Many an excellent pie-crust has been wasted on a mediocre filling. On the other hand, many a good filling has been completely spoiled because the crust was poorly made of poor materials.

From the questions bakers ask us, it would seem that they experience much more difficulty in make a good pie-crust than in making a good filling. Yet, because the ingredients in a pie dough are so few, one would think that to make a good crust would be perfectly simple.

To those bakers who know the “how” and the “why,” it is simple.

The following suggestions are the result of long experimenting in the Crisco Research Bakery and practical experience in the plants of bakers who are turning out high-grade pies. If you will follow them, you will find it easy to make a delicious crust.

The Ingredients

Flour: “What type of flour will give the best crust?” is probably the first question that comes into the baker’s mind.

There are many excellent treatises on the composition of flour (of the starch and gluten, of the protein and ash that flour contains). So it seems unnecessary to go into much detail here.

In general, it is safe to say that a good pastry flour ( a good grade of soft winter wheat flour) should be used. It will produce a very satisfactory pie-crust. A hard wheat (or strong) flour requires an excessive amount of shortening for a tender crust–and it is easily toughened by overworking. To some extent the per cent of protein and flour strength will determine the quantity of shortening necessary.

To produce uniformly good pie-crust, find the kind of flour that gives you the results you want and stick to it. Experiment–but experiment on a small scale and be sure of your flour before making a change on actual production. We find many buyers change flour frequently causing the production man much difficulty.

Shortening: If flour is the first ingredient the baker thinks of, the shortening is undoubtedly the most important, considering its effect upon the quality of the crust.

Through the use of the right kind and the right quantity of shortening, and by careful manipulation, you can make a good crust of almost any good flour. A poor shortening will spoil a crust made of the best of flour.

First, a shortening for pie dough should have the proper consistency (body).

If the shortening is too hard, it will not blend properly with the flour. It will permit the flour to take up too much water. Result–a hard, tough crust.

If the shortening is too soft and oily, it will soak into the flour too much and prevent the flour from absorbing sufficient water. The result is an over-mealy crust. A too soft or too oily shortening, too, tends to separate from the dough and work out on the bench or machine causing waste of material.

A shortening of the proper body, on the other hand, can be cut into the flour, or worked into the flour, depending upon how you wish to make your crust. It will mix with the flour in any way, and will stay distributed, to make the type of crust you desire. Further, the shortening of proper consistency will permit working in more water than the soft shortening, but will not result in a tough crust such as added water will produce with too stiff a shortening. In other words, proper consistency of shortening permits a maximum yield and at the same time the best quality.

Next, the shortening should taste pleasant. A good pie-crust should have no “taste of fat” to interfere with the flavor of the filling. Naturally, then, the shortening should be neutral in flavor.

Again, the shortening must not only taste neutral; it must stay neutral. It must be “stable”–it must resist rancidity. Else it may take on an unpleasant flavor, either in the hot oven or after removal. Frequently a fat may seem all right–but when subjected to air and to oven heat, it oxidizes. This gives to the crust a disagreeable, rancid taste and odor.

The use of a shortening which has strong enough body to stand proper mixing and yet will melt readily in the mouth adds much to the eating quality and digestibility of the crust. The crust is readily digested and very appetizing. In using a pie rolling machine the dough should be made with a shortening that has a strong body to eliminate the possibility of the oil being forced from the dough from the pressure of the roller.

Leading pie bakers have already discovered that Crisco possesses all of these qualities–it meets fully the requirements of a shortening for good pie-crust.

As with flour so with shortening: Find the best and stick to it. Get your shop standardized on the shortening which uniformly meets your requirements.

Salt: Without salt, a pie-crust would be flat, insipid. So salt is used in pie doughs for its flavor. But there is no fermentation to be regulated and, of course, it is undesirable to tighten the dough or toughen the gluten with salt. These effects of salt in bread doughs are of no consequence in pie doughs.

The salt, naturally, should be pure. Its purity is best determined by the chemist–but reliable manufactures will furnish you with pure salt, and will be glad to submit to you analyses of their products. Test the salt by dissolving a teaspoonful in a glass of water. It should give a clear solution without sediment.

For best distribution throughout the dough, the salt should be dissolved in the water. In making a Crisco pie dough care should be exercised to use sufficient salt–usually a little more is needed than with other fats.

Water: The water for pie dough, above all, should be cold (40° to 50° F.) This is necessary in order to keep the shortening cool. Warm water would tend to soften the shortening.

The water, of course, should be clean, drinkable. Except in extreme cases, the water supplied locally is satisfactory.

Flour, shortening, salt, water–these four ingredients are essential in a pie dough. No one of them can be omitted satisfactorily.

There are a few other ingredients which, for certain purposes, are sometimes used.

Baking Powder is sometimes used in pie dough for its lightening (leavening) effect. Limited amounts of baking powder tend to reduce shrinking. From 1/4 to 3/4 of 1% is ample, depending on the strength of the flour.

Yeast is sometimes added for food value and a certain flavor. Some bakers feel that this helps to secure a lighter crust. When yeast is used the dough should not be allowed to rest long enough for the dough to ferment.

Sugar: Sugar is sometimes used in pie dough formulas to give color to the crust. However, proper oven temperature controls color perfectly well. If you use sugar, use no more than 2% to 3% of the flour. Too much sugar changes the character of the pie-crust.

Washes: For the control of crust color and a glossy finish, washes play an important part. For the most part, washes are made from eggs and milk, though water is often used in addition. Pies baked in low heat can be washed with eggs alone, giving them a high gloss and rich color, while such a wash would burn and be entirely unsuitable for pies baked at high temperatures. Washes may be diluted with milk or water, or both, to any consistency to obtain desired results.

Vinegar: On lean formulas, with a small quantity of shortening, or where a strong flour must be used, vinegar is sometimes suggested to help make a tender crust. Its results are doubtless due to the action of vinegar on the protein of the flour–it breaks down the strength of the gluten. If you use vinegar, use less than 1% of a 20-grain vinegar, based on flour.

This is the inside cover and page 1 of the vintage recipe booklet “Good Pies & How To Make Them” that was published in 1928 by Crisco.

To review all pages in this booklet, simply visit the Crisco: Good Pies & How To Make Them 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.

CRISCO BAKERY SERVICE SERIES No. 5

Good Pies and how to Make them

Recently we ran across the report of an investigation into present-day American eating habits. 2,591 school children, scattered throughout 12 states, were asked by their teachers to list everything served in their homes at dinner the day before. Only 442 mentioned pie.

Pie for dessert in only 9 homes out of 50!

What has been happening to America’s one-time national dessert? For many generations, pie was the favorite “topping off” of practically every family. It was put on the table many times a week–often even at breakfast. Today many homes seldom see a good pie. Why?

One reason: Because of their many outside activities women are spending less and less time in their kitchens. And, naturally, many of them have lost the knack of making a good pie.

Perhaps another reason: Too few bakers really make the type of pie desired by the American family. So, after many disappointments, numbers of housekeepers have simply stopped serving pie.

Good Pies are Good Business

Yet, good pies are good business. Restaurants have already found that out. Those that serve a good pie have a large call for the old favorite dessert. In fact, many eating places have found a delicious wedge of pie an effective means of bringing new diners to their tables.

We know, too, of many bakers turning out first-class pies who have built up a large, profitable sale for this specialty. And they get their own price–a good one, too–for their pies.

It is the purpose of this little booklet to discuss pie baking in a thorough-going way–from the standpoint both of materials and of method.

Here is the back inside cover and the back cover of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. There’s also a scan of the index page (no. 48).

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.

Keeps Sweet on Pantry Shelf

There’s no need to put Spry in the refrigerator. It’s ALL-vegetable–contains not a trace of animal fat. It stays fresh and sweet indefinitely at room temperatures. That means Spry is never stiff and hard but always soft, creamy, ready to mix–quickly and easily–with the other ingredients. So keep Spry right on the pantry shelf.

Spry’s Superior Quality Never Varies

You can buy Spry with absolute confidence that every can will be of the same unvarying high quality–will give perfect cooking results every time. You can always depend on Spry. It’s made from the choicest vegetable oils, the very cream of them! Every step in making the product is carefully watched, every batch tested and re-tested. Every can of Spry is up to standard, a standard of purity and goodness never before achieved by any shortening manufacturer. No wonder food prepared with Spry always tastes so good, digests so easily.

The “Best Shortening I Ever Used–and the Most ECONOMICAL,” women say

And they’re absolutely right! Spry costs very little in the first place and you can use every bit of it. The very last spoonful in the can is as sweet and fresh as the first. You never lose the delicate flavor of cake or pastry that wins praise from family or guests. Spry brings out every last bit of flavor. Spry stays fresh and clear after repeated fryings, too. You can deep fry with it over and over–another saving. Make Spry your shortening for every use from now on. Enjoy cooking results you’ve never known before and save money, too.

LEVER BROTHERS COMPANY
Cambridge, Mass.
Printed in U.S.A.

Here are pages 43, 44, 45, 46 and 47 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Desserts” 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.

Peach Cobbler

Seasonal fresh fruits and berries make good ones, too.

1 can sliced peaches (1 1/2 cups)
1/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Spry
1 egg, well beaten
6 tablespoons peach sirup
1/4 cup peach sirup
1/8 teaspoon almond extract

Place peaches in 8-inch baking dish greased with Spry. Sprinkle with sugar and lemon juice . . . Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine beaten egg and 6 tablespoons peach sirup and add to flour mixture, mixing until a soft dough is formed. Spread dough over peaches . . . Bake in hot oven (425°F.) 15 minutes . . . Combine 1/4 cup peach sirup and almond extract and pour over pudding. Return to oven and bake 10 to 15 minutes longer. Serve with a pitcher of cream . . . Serves 8.

Red Cherry Roll

An excellent use for canned red cherries.

1 cup sugar
1 tablespoon flour
2 cups canned cherry juice
1 tablespoon butter
1 1/2 cups sifted flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Spry
1/2 cup milk
2 cups canned red cherries, pitted

Mix sugar with 1 tablespoon flour; add cherry juice and cook 1 minute. Add butter. Let stand . . . Sift 1 1/2 cups flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add milk, mixing until a soft dough is formed. Turn out on floured board, knead lightly for about 20 seconds, and roll into an oblong about 1/4 inch thick . . . Spread cherries on dough, roll like jelly roll, and press edges together. Cut into 1 1/2-inch slices . . . Place slices in pan greased with Spry, and pour cherry juice sauce over top . . . Bake in hot oven (425°F.) 25 to 30 minutes . . . Serves 6.

Dutch Apple Cake

A new trick with one of your old favorites.

2 cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup Spry
1 egg, well beaten
3/4 cup milk
3 tablespoons Spry
1 tablespoon butter
3/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 tablespoon top milk
2 cups apples, sliced

Sift flour with baking powder, sugar, and salt . . . Cut in 1/4 cup Spry until mixture is as fine as corn meal . . . Combine beaten egg and milk and add to flour mixture, mixing until a soft dough is formed . . . Melt 3 tablespoons Spry and butter together; add brown sugar, cinnamon, and milk, and mix well. Pour into 8 x 8-inch pan greased with Spry . . . Press apple slices into mixture in circles. Spread dough over apples . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream . . . Serves 8 to 10.

Brown Betty

Use fresh crumbs for delicate moistness.

1 cup brown sugar
1 cup water
1/8 teaspoon salt
Grated rind of 1 orange
1/4 cup Spry, melted
3 cups bread crumbs
3 cups apples, sliced
1 teaspoon lemon juice

Combine sugar, water, salt, and orange rind, and simmer 10 minutes . . . Mix melted Spry with bread crumbs. Place a layer in baking dish greased with Spry . . . Cover with layer of apples. Alternate layers of crumbs and apples, finishing with crumbs . . . Add lemon juice to sirup. Pour sirup over apples and crumbs . . . Cover and bake in moderate oven (350°F.) 45 minutes. Uncover during last 15 minutes to brown . . . Serve with cream . . . Serves 8.

Strawberry Shortcake

For shortcake de luxe, add 1 beaten egg with the milk and use 3 tablespoons sugar.

3 cups sifted flour
4 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup Spry
3/4 to 1 cup milk
2 quarts fresh strawberries (hulled, cut in quarters, and sweetened)

Sift dry ingredients together and cut in Spry. Add milk, mixing to a soft dough. Knead lightly 20 seconds . . . Divide dough in half. Pat one piece into 9-inch layer pan greased with Spry. Spread with Spry and cover with other half, patting to fit pan . . . Bake in very hot oven (450°F.) 30 minutes . . . Separate layers. Spread with butter; cover with 1/2 of berries. Place upper layer on top, cut side up. Cover with remaining berries. Serve with cream . . . Serves 8.

Boston Cream Pie

For Washington Pie, spread raspberry jam between the layers.

1 tablespoon spry
1/2 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla

Cream Filling

2/3 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1 egg, slightly beaten
1 teaspoon vanilla

Add Spry to milk and heat over hot water . . . Sift flour with baking powder and salt . . . Beat eggs until thick and light. Beat in sugar gradually. Add vanilla, then beat in hot milk gradually . . . Fold in flour and blend thoroughly. Pour batter into 8 x 8-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 40 to 50 minutes. Make Cream Filling as follows:

Mix sugar, flour, and salt. Pour on scalded milk gradually and cook over hot water until smooth and thick (about 15 minutes) . . . Pour over beaten egg, return to double boiler, and cook 2 minutes longer. Add vanilla . . . Split warm cake and spread Cream Filling between layers. Sift confectioners’ sugar over top . . . Serves 8 to 10.

Arabian Dessert Cake

Lavishly spiced and topped with a crusty, baked-on meringue.

1/2 cup Spry
1/2 teaspoon salt
3/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon soda
1 cup brown sugar, firmly packed
2 egg yolks, beaten
2 cups sifted flour (cake flour preferred)
1 teaspoon baking powder
1 cup sour milk

Meringue

2 egg whites, unbeaten
1 1/2 cups sugar
2 tablespoons water
1/2 cup nuts, chopped

Combine Spry, salt, spices, and soda. Add brown sugar gradually and cream until light and fluffy . . . Beat egg yolks until thick and light and add to creamed mixture, beating thoroughly . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with sour milk, beating after each addition until smooth . . . Turn batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Cover with Meringue made as follows:

Combine egg whites, sugar, and water 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 3 minutes). Remove from fire, cool, add nuts, and spread on batter . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serves 10.

Apple Upside Down Spice Cake

A good dessert to serve warm after a light meal.

1/4 cup Spry
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup sugar
1 egg, unbeaten
1 1/4 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 cups apples, sliced
3 tablespoons Spry
1 tablespoon butter
1/2 cup brown sugar, firmly packed
2 tablespoons milk

Combine Spry, salt, and spices. Add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Arrange apples in 8 x 8-inch pan greased with Spry. Melt Spry and butter together; add brown sugar and milk and mix well. Spread over apples and pour batter over all . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream or Lemon Sauce (page 47) . . . Serves 8 to 10.

*Recipe for Spry pan-coat on page 29

Pineapple Upside Down Cake

Another fine dessert from topsy-turvy-dom.

1/3 cup Spry
1/8 teaspoon salt
1/2 cup sugar
1 egg, unbeaten
1 1/4 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup canned pineapple juice
1/2 cup brown sugar, firmly packed
5 slices canned pineapple

Combine Spry and salt; add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with pineapple juice, beating after each addition until smooth . . . Sprinkle brown sugar on bottom of deep 8 x 8-inch pan, greased with Spry. Arrange pineapple slices on sugar and pour batter over all . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Serve upside down with whipped cream . . . Serves 8 to 10.

Gingerbread

America’s favorite since Colonial days.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon soda
1/2 cup sugar
1 egg, unbeaten
1 cup molasses
2 1/2 cups sifted flour
1/2 teaspoon baking powder
1 cup boiling water

Combine Spry, salt, spices, and soda. Add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly. Add molasses and blend . . . Sift flour with baking powder 3 times. Add to creamed mixture, blending well . . . Add boiling water and beat until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes. Serve in squares with whipped cream.

Gingerbread Banana Shortcake: while still warm, split gingerbread in half and put 4 bananas, cut in half lengthwise, between. Sprinkle with powdered sugar and top with whipped cream.

Steamed Chocolate Pudding

The proof is in the eating–try it!

1/4 cup Spry
1/4 teaspoon salt
1/2 teaspoon soda
1 teaspoon vanilla
2/3 cup sugar
1 egg, unbeaten
1 1/2 ounces chocolate, melted
3/4 cup sifted flour
1/2 cup milk

Combine Spry, salt, soda, and vanilla; add sugar and cream together until light and fluffy . . . Add egg and beat thoroughly. Add chocolate and blend . . . Add flour, alternately with milk, beating after each addition until smooth . . . Pour into 1-quart mold, greased with Spry pan-coat (see page 29), cover tightly, and steam 1 1/2 hours. Serve with Butterscotch Sauce (page 47) or Mint Sauce (page 47) or Chocolate Sauce (page 47) . . . Serves 6 to 8.

Steamed Fig Pudding

A happy ending for a winter meal.

6 tablespoons Spry
Grated rind 1 orange
1 tablespoon lemon juice
1/2 teaspoon salt
2/3 cup sugar
1 egg, well beaten
6 tablespoons milk
1 cup very dry bread crumbs
2 teaspoons baking powder
1 cup figs, cut in small pieces

Combine Spry, orange rind, lemon juice, and salt; add sugar and cream together until light and fluffy . . . Combine beaten egg and milk, add to creamed mixture, and blend . . . Mix bread crumbs with baking powder thoroughly; add figs and mix well. Combine fig mixture with first mixture and blend . . . Pour into 1 1/2-quart mold, greased with Spry pan-coat (see page 29), cover tightly, and steam 2 hours. Serve with Spry Pudding Sauce Supreme (page 47) . . . Serves 10 to 12.

All measurements in this book are level

Baked Apple Dumplings

A great favorite that never grows old.

1 1/3 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Spry
1/4 cup milk (about)
4 tart apples, cored and pared
1 tablespoon butter
1/4 cup brown sugar
1 tablespoon lemon juice

Sift flour with baking powder and salt . . . Cut in Spry. Add milk, mixing to a soft dough. Turn out on floured board and roll into a 12-inch square. Cut into 4 squares . . . Place an apple in each square . . . Cream butter with brown sugar and place in apples. Sprinkle with lemon juice. Bring four corners of dough to top of apple and press edges together. Brush with milk. Place in pan greased with Spry . . . Bake in hot oven (400&Deg;F.) 30 to 35 minutes. Serve with cream . . . Serves 4.

Spry Pudding Sauce Supreme

A wonderful sauce!

3 tablespoons boiling water
1 cup confectioners’ sugar
2 egg yolks, beaten
1/2 cup Spry
1 tablespoon butter
1 teaspoon flavoring
1 cup heavy cream, whipped

Add boiling water to sugar and stir until completely dissolved . . . Add beaten egg yolks. Place over hot water and heat thoroughly, stirring constantly . . . Melt Spry and butter together and add to sugar mixture. Cool . . . Add flavoring. (Try vanilla with lemon.) Fold in whipped cream. Makes 2 cups.

Lemon Sauce

Tart and transparent

1 tablespoon cornstarch
1/2 cup sugar
Dash of salt
1 cup boiling water
1 tablespoon butter
Grated rind of 1/4 lemon
2 tablespoons lemon juice

Combine cornstarch, sugar, and salt, and mix well . . . Add boiling water, stirring constantly, and boil gently 5 minutes . . . Add butter and lemon rind and juice . . . Makes 1 1/4 cups sauce.

Orange Sauce: use 1/2 teaspoon grated orange rind and 2 tablespoons orange juice instead of lemon rind and juice . . . Try this sauce with Steamed Fig Pudding (page 46) or with Dutch Apple Cake (page 43).

Butterscotch Sauce

So easy . . . so delicious!

1 cup brown sugar, firmly packed
1/2 cup corn sirup
1/2 cup thin cream
1 tablespoon butter

Combine all ingredients and cook until a small amount of mixture forms a soft ball in cold water (238°F.) . . . Makes 1 1/4 cups.

Chocolate Sauce

Rich and chocolate-y

2 ounces chocolate
1 cup dark corn sirup
1/2 teaspoon vanilla
1 tablespoon butter

Combine chocolate and corn sirup and place over hot water, stirring until chocolate is melted . . . Add vanilla and butter and serve . . . Makes 1 cup.

Mint Sauce

Dainty and refreshing

1 egg white, unbeaten
3/4 cup sugar
1 teaspoon light corn sirup
1/4 cup water
1/8 teaspoon peppermint extract
Green coloring

Combine egg white, sugar, corn sirup, and water in top of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat 3 minutes, or until mixture holds up in peaks . . . Remove from heat and beat until slightly cool. Add flavoring and coloring to tint sauce a delicate green . . . Makes 2 cups.

Here are pages 37, 38, 39, 40, 41 and 42 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Breads” 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.

Skillet Corn Bread

Baked in a spider, it’s extra crusty and good.

1 1/2 cups sifted flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
3/4 cup corn meal
1/3 cup Spry, melted
1 egg, well beaten
1 cup milk

Sift flour with baking powder, sugar, and salt; add corn meal and mix . . . Melt Spry in skillet . . . Combine beaten egg, milk, and melted Spry. Add flour mixture and blend . . . Pour into hot greased skillet and bake in hot oven (400°F.) 25 to 30 minutes . . . Serves 8.

Fresh Corn Bread

A grand hot bread from the “Tall-corn Belt.”

1 cup sifted flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
2 1/2 cups fresh sweet corn, cut and scraped from cob, or canned whole corn kernels
1 egg, well beaten
1/4 cup Spry, melted

Sift flour with sugar, salt, and baking powder. Add to corn gradually, mixing well . . . add beaten egg to corn mixture, then add melted Spry . . . Pour into 8 x 8-inch pan greased with Spry . . . Bake in hot oven (400°F.) 30 minutes, or until done.

Fresh Corn Bread may be enjoyed the year round. When sweet corn is out of season, use the canned whole corn kernels. This unusual corn bread is an ideal choice with Maryland Chicken (see page 7), broiled ham, or with luncheon or supper salads.

Muffins

Piping hot muffins go well almost any time.

2 1/2 cups sifted flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1 egg, well beaten
1 1/4 cups milk
1/3 cup Spry, melted

Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.

Blueberry Muffins: sprinkle 1 cup blueberries with 1 tablespoon flour and fold into batter.
Date Muffins: mix 1 cup dates (pitted and cut) with dry ingredients.

Breakfast Gems

For special occasions, add 1/2 cup nuts.

3/4 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Graham flour
1/4 cup brown sugar, firmly packed
1 egg, well beaten
7/8 cup milk
1/4 cup Spry, melted

Sift flour with baking powder and salt. Add Graham flour and brown sugar and mix . . . Combine beaten egg, milk, and Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry Pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.

Creole Corn Muffins

So satisfying for supper or luncheon!

1 1/2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup corn meal
1 egg, well beaten
1 cup milk
1/4 cup Spry, melted
1 tablespoon green pepper, chopped
1 teaspoon onion, chopped fine
1/2 cup grated cheese

Sift flour with baking powder, salt, and sugar; add corn meal and mix . . . Combine beaten egg, milk, and melted Spry. Turn liquids into dry ingredients and stir vigorously until all flour is dampened . . . Add green pepper, onion, and cheese . . . Pour batter into muffin pans greased with Spry. Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12.

Crispy Creole Puffs: drop batter from spoon into deep Spry (375°F.) and fry until golden brown.

Coffee Cake

You’ll say this quick coffee cake is better!

2 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
3/4 teaspoon salt
1/4 cup Spry
1/4 cake compressed yeast
3/4 cup milk
1 egg, well beaten
1 tablespoon butter
1 tablespoon flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons nuts, chopped

Sift flour with baking powder, sugar, and salt . . . Cut in Spry until mixture is as fine as corn meal . . . crumble yeast into milk and stir until dissolved . . . Add beaten egg. Add to flour mixture and mix well. Spread dough in 8 x 8-inch pan greased with Spry. Let stand 30 minutes . . . Melt butter and brown. Mix thoroughly with remaining ingredients . . . Sprinkle over dough and bake in moderately hot oven (375°F.) 30 to 40 minutes . . . Serves 6 to 8.

This Coffee Cake is unusual because it “puts itself together” in a jiffy and yet tastes better than the ordinary “quick” coffee cake. It’s the added bit of yeast that does the trick.

Baking Powder Biscuits

Light, flaky biscuits–always serve them piping hot!

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons Spry
2/3 cup milk (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add milk, mixing until a soft dough is formed. Knead lightly on floured board for about 20 seconds . . . Roll to 1/2-inch thickness. Cut with floured biscuit cutter and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes. Makes 1 dozen biscuits.

Drop Biscuits: add milk enough to make a soft, sticky dough (about 1 cup). Drop from teaspoon on baking sheet greased with Spry, allowing about 2 inches between biscuits. Bake as directed above.

Knead Dough Lightly . . . Briefly

Knead biscuit dough gently for about 20 seconds–just enough to mix well. Deft kneading helps to insure light, fine-textured biscuits.

Bake Biscuits in a Very Hot Oven

A very hot oven (450°F.) lets biscuits rise quickly and brown richly. Place the biscuits 1 inch apart on baking sheet greased with Spry.

Learn the Knack of Making Light, Flaky Biscuits

All America likes hot baking powder biscuits. Meet them as the thin crusty biscuit of the South, the thicker light, fluffy biscuit of New England, and the more universal American biscuit of medium thickness, golden crust, and tender, flaky texture.

Remember this secret of better biscuits–deft, quick kneading to mix thoroughly . . . Use biscuit dough also for making quick rolls, shortcake, meat pies, fruit cobblers, and other delicious dishes. The dough may be varied by increasing the amount of Spry, or by adding eggs, sugar, or spices.

Try These “Griddle-fried” Biscuits

Biscuits “hot off the griddle” have novel appeal. Melt 1 tablespoon Spry on hot griddle; place biscuits on it 1 inch apart. Brown (about 5 minutes), turn, and brown other side well.

Honey Rolls

Quick sweet rolls with a mellow spiced glaze.

2 tablespoons Spry
1/4 cup honey
1 teaspoon cinnamon
Chopped nuts, if desired
1 recipe Baking Powder biscuits (page 39)
2 tablespoons honey
Cinnamon

Melt spry and add honey and cinnamon. Pour into muffin pans greased with Spry. Sprinkle with nuts, if desired . . . Roll dough 1/4-inch thick on floured board and spread with honey. Sprinkle with cinnamon and roll like jelly roll. Cut in 1-inch pieces and place cut side down in muffin pans . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes. Turn out of pan at once . . . Makes 12.

Deviled Ham Rolls

1 recipe Baking Powder Biscuits (page 39)
1 can (2 1/4 ounces) deviled ham

Roll dough 1/4-inch thick on floured board, spread with deviled ham, and roll like jelly roll. Cut in 1-inch pieces and place cut side down in muffin pans greased with Spry . . . Bake in hot oven (425°F.) 15 to 20 minutes . . . Makes 12.

Southern Biscuits

Hot soda biscuits–the real Dixie kind!

2 cups sifted flour
1/2 teaspoon salt
1/3 cup Spry
3/4 cup sour milk
1/2 teaspoon soda

Sift flour with salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine sour milk and soda and stir until soda is completely dissolved. Add to flour mixture, stirring until a soft dough is formed. Knead lightly on floured board 1 minute. Roll 1/4-inch thick, cut with floured biscuit cutter, and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes. Makes 1 1/2 dozen.

Cheese Biscuits

2 cups sifted flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup Spry
1/2 cup grated cheese
1 cup milk (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add cheese, then milk, and mix until soft dough is formed. Beat mixture and knead lightly on floured board for about 20 seconds. Roll to 1/2-inch thickness. Cut with floured biscuit cutter and place on baking sheet greased with Spry . . . Bake in very hot oven (450°F.) 12 minutes . . . Makes 1 1/2 dozen.

Orange Bread

Bake a loaf when next you go a-picnicking.

Grated rind of 1 orange
1/2 cup water
1/2 teaspoon salt
1/2 cup sugar
Juice of 1 orange
Milk
1 egg, well beaten
2 tablespoons Spry, melted
2 cups whole wheat flour
3 teaspoons baking powder

Combine orange rind, water, salt, and sugar, and boil for 10 minutes. Cool and add orange juice and milk to make 1 1/2 cups . . . Combine beaten egg, orange rind mixture, and melted Spry . . . Mix flour with baking powder. Stir into first mixture and blend . . . Pour batter into 9 x 5 x 3-inch loaf pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes . . . If preferred, part white flour may be used. One-half cup chopped nuts may be added.

All measurements in this book are level

Lunch-box Loaf

Remember this wholesome bread for those school lunches.

1 cup dates, pitted and cut
1 cup hot water
1/2 cup Spry
1 teaspoon soda
1/2 teaspoon salt
1/2 cup sugar
2 eggs, well beaten
2 cups Graham flour
1/2 cup nuts, chopped

Combine dates and hot water and let stand . . . Combine Spry, soda, and salt; add sugar and cream thoroughly. Add beaten eggs, then date mixture, and mix well . . . Add flour and nuts and blend . . . Pour batter into 9 x 5 x 3-inch loaf pan greased with Spry pan-coat (see page 29). Bake in moderate oven (350°F.) 50 to 60 minutes.

Waffles

Easy to make . . . easier to eat!

3 cups sifted flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup Spry
3 egg yolks, well beaten
2 cups milk
3 egg whites, stiffly beaten

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Combine beaten egg yolks and milk; add to flour mixture and beat until smooth . . . Fold in beaten egg whites . . . Bake in hot waffle iron. Serve hot with maple sirup. Makes eight 4-section waffles.

Ham Waffles: add 1 cup chopped boiled ham to batter before baking.
Cheese Bacon Waffles: add 1 cup grated cheese to batter and drop by spoonfuls in hot waffle iron. Place 2 strips of bacon across top before closing iron.

Griddle Cakes

Serve them with broiled sausage for Sunday breakfast.

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/2 cups milk
1/4 cup Spry, melted

Sift flour with baking powder and salt . . . combine beaten egg, milk, and Spry . . . Turn liquids into dry ingredients and stir gently until blended . . . Drop by spoonfuls on hot griddle greased with Spry. When cakes puff and bubble, turn once and brown on other side. Turn only once . . . Serve hot with maple sirup . . . Makes 18.

Sour Milk Griddle Cakes: use 1 3/4 cups thick sour milk, 1 teaspoon soda, and 2 teaspoons baking powder, instead of 1 1/2 cups sweet milk and 4 teaspoons baking powder.

Flannel Cakes

Old-time favorites for frosty mornings.

1 cup sifted flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup corn meal
1 egg, well beaten
2 cups milk
2 tablespoons Spry, melted

Sift flour with baking powder and salt; add corn meal and mix . . . Combine beaten egg, milk, and melted Spry . . . turn liquids into dry ingredients and stir gently until blended . . . Drop by spoonfuls on hot griddle greased with Spry. When cakes puff and bubble, turn once and brown on other side. Turn only once . . . Serve hot with maple sirup . . . Makes 18 cakes.

Dumplings

Keep covered while cooking to prevent sogginess.

1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon Spry
1/2 cup milk or water (about)

Sift flour with baking powder and salt . . . Cut in Spry until mixture is as fine as corn meal . . . Add liquid and mix very lightly until a soft dough is formed . . . Drop from teaspoon on boiling meat stew, cover very tightly, and cook, without removing cover, 12 minutes . . . Serves 6.

Richer Dumplings may be made by using 1 beaten egg and 1/4 cup milk, instead of 1/2 cup milk.

Christmas Bread

Richly laden with fruits and nuts. Make it at holiday time.

2 cups milk, scalded
1/2 cup sugar
4 compressed yeast cakes
4 cups sifted bread flour
2 teaspoons salt
1 cup Spry, melted and cooled
4 eggs, well beaten
6 cups sifted bread flour
1/2 pound citron, cut
1 pound dates, pitted and cut
1 pound candied cherries, cut
1 pound nut meats, cut

Combine milk and 2 tablespoons sugar and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until yeast is dissolved . . . Add flour and mix well. Let sponge rise until double in bulk . . . Cut down and let rise again until double in bulk . . . Add remaining sugar, salt, melted Spry, beaten eggs, and flour. Knead until smooth . . . Add fruits and nuts and knead until well mixed . . . Shape dough into loaves and place in six 6 1/2 x 3 1/2 x 2 1/2-inch loaf pans, greased with Spry. Cover and let rise until light . . . Bake in moderate oven (350°F.) 45 minutes . . . A combination of almonds and walnuts is delicious in this bread.

Parker House Rolls

So light and tender they fairly melt in your mouth!

1/2 cup Spry
1 cup milk, scalded
1 teaspoon salt
1/4 cup sugar
2 compressed yeast cakes
2 eggs, well beaten
5 cups sifted bread flour
4 tablespoons butter, melted

Add Spry to hot milk, then add salt and sugar, and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until dissolved . . . Add eggs and blend . . . Add flour, mixing well. Knead until smooth. Place in bowl greased with Spry, cover, and let rise until double in bulk . . . Roll dough 1/2-inch thick, brush with melted butter, and cut with floured biscuit cutter . . . Crease with dull edge of knife a little to one side of center. Fold over and press together. Brush with butter. Place rolls 1 inch apart in pan greased with Spry. Cover and let rise until light . . . Bake in hot oven (425°F.) 20 to 25 minutes . . . Makes 2 dozen.

Philadelphia Cinnamon Buns

For fancy pecan rolls, substitute chopped pecans for currants.

1/2 cup Spry
1 cup milk, scalded
1 teaspoon salt
3/4 cup sugar
2 compressed yeast cakes
2 eggs, well beaten
5 cups sifted bread flour
1/4 cup Spry, melted
1/4 cup butter, melted
1 cup sugar (brown or granulated)
2 tablespoons water or milk
1 1/2 teaspoons cinnamon
1/2 cup currants or raisins

Add Spry to hot milk, then add salt and sugar and stir until dissolved. Cool to lukewarm . . . Crumble yeast into bowl. Add lukewarm milk gradually and stir until dissolved . . . Add beaten eggs and blend . . . Add flour, mixing well. Knead until smooth. Place in bowl greased with Spry, cover, and let rise until double in bulk . . . Combine melted Spry and butter and mix 1/4 cup with 1/2 cup sugar and water. Spread in bottom of pan . . . Roll dough 1/4-inch thick, brush with remaining shortening, spread remaining 1/2 cup sugar over dough and sprinkle with cinnamon and currants. Roll like jelly roll and cut in 1-inch pieces. Place cut side down on sugar mixture. Cover and let rise until light. Brush with melted butter and sprinkle with sugar . . . Bake in hot oven (400°F.) 40 minutes. Makes 24.

All measurements in this book are level

Here are pages 33, 34, 35 and 35 from the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Cookies” 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.

COOKIES

An Easier, Better Way to Make Cookies

Why are rolled cookies so difficult? Because it takes skill and patience to roll and cut the soft, “short” batter so essential to good cookies. Even then the result is often unsatisfactory. So let’s change our method–make better cookies an easier way. Try the following recipes–just drop the mixture from a spoon onto the baking sheet. Let stand a few moments, then press into shape with the bottom of a glass, covered with damp cloth. No tedious rolling! No messy cutting! It’s so much simpler than the old method and you can fill your cookie jar with the most tempting cookies in no time.

Drop Dough onto Baking Sheets

Drop soft cookie dough onto greased baking sheets from a teaspoon or pastry bag, allowing space between. Let stand a few minutes.

Stamp Cookies into Thin Rounds

Flatten cookies by stamping with a glass covered with cloth. Occasionally dip glass in water and pat on towel to remove excess moisture.

Cool Cookies and Pack in Jar

Let baked cookies cool slightly on baking sheets, then remove with spatula to wire rack to finish cooling. Store in covered container.

Aunt Jane’s Sugar Cookies

Old-time sugar cookies–rich, crisp, and tender.

1 cup Spry
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon soda
2 cups sugar
1 egg, well beaten
5 cups sifted flour
4 teaspoons baking powder
1 cup milk

Combine Spry, salt, vanilla, and soda . . . Add sugar gradually and cream well . . . Add beaten egg and mix thoroughly . . . Sift flour with baking powder. Add to creamed mixture, alternately with milk, mixing well . . . Drop from tip of teaspoon on baking sheets greased with Spry pan-coat (page 29). (Or press through pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderately hot oven (375°F.) 12 to 15 minutes . . . Makes 8 dozen cookies.

Brown Rim Cookies

Try grated orange rind (2 teaspoons) instead of vanilla.

1 cup Spry
1 teaspoon salt
1 teaspoon vanilla
2/3 cup sugar
2 eggs, well beaten
2 1/2 cups sifted flour

Combine spry, salt, and vanilla . . . Add sugar, then beaten eggs, and beat thoroughly . . . Add flour and mix well . . . Drop from tip of teaspoon on baking sheets greased with Spry. (Or press through pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderately hot oven (375°F.) 8 to 10 minutes, or until delicately browned . . . Makes 4 1/2 dozen.

Chocolate Pecan Wafers

They’ll disappear like magic–so make plenty.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, well beaten
3 ounces chocolate, melted
3/4 cup sifted flour
3/4 cup pecans, chopped

Combine Spry, salt, and vanilla . . . Add sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Add chocolate and blend . . . Add flour and nuts and mix well . . . Drop from tip of teaspoon on baking sheets greased with Spry. (Or press through pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderately slow oven (325°F.) 12 to 15 minutes . . . Makes 2 1/2 dozen.

Filled Cookies

Crimp edges together with fork to keep filling from running out.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 egg, well beaten
3 cups sifted flour
3 teaspoons baking powder
1/4 cup milk

Date Filling

1 cup dates, pitted and cut
1/2 cup sugar
1/4 cup water

Combine Spry, salt, and vanilla, and blend. Add sugar and cream well . . . Add beaten egg and mix thoroughly .. . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly. Chill dough . . . Roll dough 1/8-inch thick on floured board and cut with 2-inch cookie cutter . . . Make Date Filling as follows:

Cook dates, sugar, and water over direct heat until thickened, stirring constantly. Cool . . . Place 1 teaspoon filling on one cookie, place another cookie on top, and press together. Prick top of each cookie with a fork . . . Place on baking sheets greased with Spry . . . Bake in moderately hot oven (375°F.) 15 minutes . . . Makes 2 dozen cookies.

Peanut Cookies

Packed with the rich flavor of toasted nuts and peanut butter.

2/3 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
2/3 cup granulated sugar
2 eggs, well beaten
2/3 cup brown sugar, firmly packed
1 cup peanuts, chopped and toasted
1/2 cup evaporated milk
2 cups sifted flour
2 teaspoons baking powder

Combine Spry, salt, vanilla, and peanut butter, and mix well. Add granulated sugar gradually and cream thoroughly . . . Combine beaten eggs and brown sugar, mixing well. Add to Spry mixture and blend . . . Add peanuts and milk . . . Sift flour with baking powder and add to mixture, blending well . . . drop from tip of teaspoon on baking sheets greased with Spry. (Or press through a pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . Makes 7 dozen.

All measurements in this book are level

Dundee Cookies

A wholesome treat for the kiddies.

1 cup Spry
1 teaspoon salt
1 1/2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon allspice
1 cup sugar
2 eggs, well beaten
2 cups rolled oats
1/2 cup raisins, chopped
1 cup nuts, chopped
3 cups sifted flour
1/4 cup milk

Combine Spry, salt, soda, and spices, and blend. Add sugar and cream well . . . Add beaten eggs and mix thoroughly . . . Add rolled oats, raisins, and nuts, mixing well . . . Add flour, alternately with milk, blending thoroughly . . . Drop from tip of teaspoon 2 inches apart on baking sheets greased with Spry pan-coat (see page 29). Flatten slightly with spatula . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . Makes 6 dozen.

Refrigerator Cookies

For chocolate cookies, add 2 ounces chocolate (melted) to Spry, sugar, and eggs.

3/4 cup Spry, melted
2 eggs, well beaten
2 cups brown sugar, firmly packed
3 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup walnuts, chopped
1 teaspoon vanilla

Melt Spry and cool . . . Combine beaten eggs and brown sugar and beat until sugar is dissolved. Add melted Spry and blend thoroughly . . . Sift flour with baking powder and salt. Add to first mixture, mixing well . . . Add nuts and vanilla and blend . . . Shape into 3 rolls 2 inches in diameter. Wrap in waxed paper. Store in refrigerator overnight or until firm enough to slice . . . Cut in thin slices with sharp knife and place on baking sheets greased with Spry . . . Bake in moderately hot oven (375°F.) 12 to 15 minutes . . . Makes 5 dozen . . . Chopped, toasted almonds may replace walnuts.

Chewy Ginger Cookies

For old-fashioned ginger cookies like Grandmother used to make, omit coconut.

1 cup Spry
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon ginger
1 cup sugar
1 egg, well beaten
1 cup molasses
1/4 cup sour milk
4 cups sifted flour
2 cups coconut, chopped

Combine Spry, salt, soda, and spices, and blend. Add sugar and cream well . . . Add beaten egg and mix thoroughly . . . Add molasses and sour milk . . . Add flour and blend well. Add coconut . . . Drop from tip of teaspoon on baking sheets greased with Spry. (Or press through pastry bag.) let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . . Makes 7 1/2 dozen.

Persian Cookies

There’s the glamour of the Orient in these fruity nut cookies.

1 cup Spry
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups sugar
2 eggs, well beaten
1/3 cup dates, pitted and chopped
1/3 cup figs, chopped
1/3 cup candied pineapple, chopped
2 cups coconut, chopped
1/4 cup milk
1/3 cup nuts, chopped
3 cups sifted flour
3 teaspoons baking powder

Combine Spry, salt, and vanilla. Add sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Add fruits, coconut, and nuts, and mix thoroughly . . . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly . . . Drop from tip of teaspoon on baking sheets greased with Spry pan-coat (see page 29). (Or press through pastry bag.) Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth . . . Bake in moderate oven (350°F.) 12 to 15 minutes . . . Makes 8 1/2 dozen cookies.

All measurements in this book are level

Chocolate Mint Wafers

2/3 cup Spry
1/2 teaspoon salt
1/2 teaspoon soda
3/4 cup cocoa
1 cup sugar
1 egg, well beaten
2 cups sifted flour
1 teaspoon baking powder
1/4 cup milk

Mint Filling

1/4 cup cream or evaporated milk, 1/8 teaspoon salt, 1/4 teaspoon peppermint extract, 2 cups sifted confectioners’ sugar.

Combine Spry, salt, soda, and cocoa, and blend. Add sugar and cream thoroughly . . . Add beaten egg and mix well . . . Sift flour with baking powder. Add to first mixture, alternately with milk, blending thoroughly. Chill dough. Roll thin on floured board and cut with 2 1/2-inch cookie cutter. Place on baking sheets greased with Spry. Bake in moderate oven (350°F.) 6 to 8 minutes . . . Makes 2 1/2 dozen . . . For Mint filling, blend cream, salt, peppermint extract, and sugar. Use as filling between cookies.

Brownies

Everybody’s favorite. Try them a la mode with vanilla ice cream for evening parties.

1/2 cup Spry
2 ounces chocolate
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
1 cup nuts, coarsely cut

Melt Spry and chocolate together over hot water. Cool . . . Sift flour with baking powder and salt . . . Beat eggs until light, add sugar, then chocolate mixture, and blend. Add flour, vanilla, and nuts, and mix well . . . Pour batter into 8 x 8-inch pan brushed with Spry pan-coat . . . Bake in moderate oven (350°F.) 35 minutes. Cut into squares before removing from pan. Makes 16.

Molasses Taffy Squares

Young and old will clamor for you to bake MORE!

1/2 cup Spry
1/4 cup molasses
1/2 teaspoon soda
3/4 cup brown sugar, firmly packed
1 cup sifted flour
1/2 teaspoon salt
2 eggs, well beaten
1 cup nuts, coarsely cut

Combine Spry and molasses and cook over low heat 2 minutes, stirring constantly. Add soda and brown sugar, and stir until sugar is dissolved. Cool . . . Sift flour with salt . . . Beat eggs until light and combine with molasses mixture, blending well. Add flour and nuts and mix well . . . Bake in 9 x 9-inch pan greased with Spry in moderate oven (350°F.) 35 to 40 minutes. Makes 16.

Date Bars

Keep these in mind for bridge menus–but bake plenty for the family, too.

1/4 cup Spry, melted
1/2 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 cups dates, pitted and cut
1 cup walnuts, cut
2 eggs, well beaten

Melt Spry and cool . . . Sift flour with baking powder, salt, and sugar . . . Combine dates and nuts with flour and mix well . . . Beat eggs until light and add melted Spry. Add date mixture and mix thoroughly . . . Pour batter into 9 x 9-inch pan brushed with Spry pan-coat . . . Bake in moderate oven (350°F.) 30 minutes. When cool, cut in bars and roll in powdered sugar. Makes 16.

Nut Brown Cookies

2/3 cup Spry
3/4 teaspoon salt
3 cups brown sugar, firmly packed
4 eggs, well beaten
3 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 cup nuts, chopped

Combine Spry and salt. Add brown sugar gradually and cream well . . . Add beaten eggs and mix thoroughly . . . Sift flour with baking powder. Add to creamed mixture and mix well . . . Add nuts . . . Drop from tip of teaspoon on baking sheets greased with Spry. Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth. Bake in moderately hot oven (375°F.) 12 to 15 minutes. Makes 6 1/2 dozen.

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.