Here are pages 26, 27, 28, 29 and 30 from the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Cakes” 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.

Double Fudge Cake

Rich chocolate fudge flavor, silken-fine texture. A marvelous cake!

4 ounces chocolate
1 1/4 cups milk
3/4 cup brown sugar, firmly packed
2/3 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 cup granulated sugar
3 eggs, unbeaten
2 1/4 cups sifted flour (cake flour preferred)

Melt chocolate in milk over hot water and blend with rotary egg beater. Add brown sugar and stir until smooth. Cool . . . Combine Spry, salt, vanilla, and soda. Add granulated sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add small amounts of flour, alternately with chocolate mixture, beating after each addition until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 55 minutes . . . Spread Nut Fudge Frosting (page 32) on top and sides of cake . . . To substitute cocoa for chocolate, use 3/4 cup cocoa and reduce flour to 2 cups. Mix and sift cocoa with brown sugar, add scalded milk gradually, and stir until smooth. Cool and add, alternately with flour, to creamed mixture.

Devil’s Food Cake

A handsome cake with the traditional devil’s food flavor. Mahogany-brown layers enhanced by fluffy white frosting.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 1/4 cups sugar
2 eggs, unbeaten
3 ounces chocolate, melted
2 cups sifted flour (cake flour preferred)
1 cup milk

Combine Spry, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . Add small amounts of flour, alternately with milk, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 30 to 35 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake . . . To substitute cocoa for chocolate, use 1/2 cup cocoa and reduce flour to 1 3/4 cups. Mix and sift cocoa with 1/4 cup sugar, add scalded milk gradually, and stir until smooth. Cool and add, alternately with flour, to creamed mixture.

Chocolate Cake

A prime favorite. You’ll love the delectable combination of chocolate cake and butterscotch icing.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon soda
1 cup sugar
2 eggs, unbeaten
2 ounces chocolate, melted
1 3/4 cups sifted flour (cake flour preferred)
1 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . 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 . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Butterscotch Icing (page 32) between layers and on top and sides of cake . . . Or ice with Boiled Frosting (page 32).

*Recipe for Spry pan-coat on page 29

Milk Chocolate Cake

A new taste-thrill for chocolate lovers! Delicate milk chocolate flavor–light, fluffy textures.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups sugar
2 eggs, unbeaten
1 ounce chocolate, melted
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
1 cup evaporated milk

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . 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 . . . Pour batter into two square 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Creole Frosting (page 31) between layers and on top and sides of cake.

Butterscotch Cake

A feathery, fine-textured cake with a bonnie butterscotch flavor

1 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup milk
1 1/4 cups hot milk
1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup brown sugar, firmly packed
3 eggs, well beaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder

Combine 1 cup brown sugar, butter, and 1/4 cup milk 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 and stir in 1 1/4 cups hot milk gradually. Cool . . . Combine Spry, salt, and vanilla. Add 3/4 cup brown sugar gradually and cream until light and fluffy . . . Beat eggs until light and add gradually to creamed mixture, beating thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with butterscotch mixture, beating after each addition until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 50 to 60 minutes . . . Spread Butterscotch Icing (page 32) on top and sides.

Banana Layer Cake

A thrifty recipe for a good cake. Try it also as Cottage Pudding with any fruit sauce.

1/3 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 egg, unbeaten
2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 cup milk
2 large bananas, cut in half lengthwise

Combine Spry, salt, and vanilla. 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 . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 20 to 25 minutes . . . Spread Banana Frosting (page 31) on one layer and arrange cut bananas on top. Place second layer on top and spread remaining frosting on top and sides of cake . . . This cake may also be baked in cup-cake pans in moderately hot oven (375°F.) 20 to 25 minutes.

*Recipe for Spry pan-coat on page 29

Nut Cup Cakes

Serve these little cakes plain or with any desired frosting

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
4 egg yolks
2 cups sifted flour (cake flour preferred)
2 teaspoons baking powder
2/3 cup milk
1/2 cup nuts, chopped

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Beat egg yolks until very thick and light in color; add to creamed mixture and beat well . . . 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 . . . Add nuts . . . Pour batter into cup-cake pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Makes 18.

Peanut Butter Cup Cakes

Turn to page 31 for Maple Fudge Icing. It’s the crowning touch.

1/3 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar, firmly packed
1/2 cup peanut butter
2 eggs, well beaten
1/2 cup brown sugar, firmly packed
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, and vanilla. Add 1 cup brown sugar gradually, creaming until light and fluffy. Add peanut butter and mix throughly . . . Beat eggs until light; add 1/2 cup brown sugar. Add to creamed mixture and blend well . . . 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 . . . Pour batter into cup-cake pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Makes 1 1/2 dozen.

Tri-layer White Cake

A delicate white cake worthy of the most important occasion.

3/4 cup Spry
1 teaspoon vanilla
3/4 teaspoon salt
2 cups sugar
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
1/2 cup milk
1/2 cup water
6 egg whites

Combine Spry, vanilla, and salt. Add sugar gradually and cream until light and fluffy . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with combined milk and water, beating after each addition until smooth . . . Beat egg whites until stiff but not dry and fold carefully into mixture until well blended . . . Pour batter into three 9-inch layer pans greased with *Spry pan-coat. Bake in moderate oven (350°F.) 25 minutes . . . Ice with twice the recipe Boiled Frosting (page 32).

Queen Cake

The cake you will make over and over again. Dress it up with any frosting.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, unbeaten
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . 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 . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 minutes. Spread Toasted Walnut Filling between layers and Sea Foam Frosting (page 32) on top.

*Recipe for Spry pan-coat on page 29

The Cake Story Briefly Told

Always Measure Accurately

Use standard measuring cups and spoons–use level measurements. Pack Spry firmly into cup; level top with spatula. Four-cup sets (1/4, 1/3, 1/2, and 1 cup) are handy.

Grease Baking Pans Evenly

*Spry pan-coat is an aid to better baking. A generous film spread evenly over the pan permits the cake to be removed easily without sticking to pan or breaking apart.

Follow Recipe . . . Mix Carefully

Spry creams instantly with sugar to form the light, fluffy mixture so essential to fine-textured cakes. The remaining ingredients blend readily into a smooth batter.

Cool Cake Layers and Frost

Spread frosting between layers, with lower crusts together. Frost the sides first, using light, sweeping strokes. Frost the top last, making attractive swirls or ridges.

*Spry Pan-coat

1/2 cup Spry
1/4 cup flour

Mix spry with flour to form a smooth mixture . . . Keep Spry pan-coat in a covered dish on the pantry shelf. It will stay sweet and fresh indefinitely. Use for greasing cake pans, muffin pans, etc.

Chocolate Layer Cake

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups sugar
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk
3 egg whites

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . 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 . . . Beat egg whites until stiff but not dry and fold carefully into mixture until well blended . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Chocolate Frosting (page 31) between layers and on top and sides. Double recipe to make three 9-inch layers.

Down-South Cake: spread Butterscotch Icing (page 32) between layers and on top and sides of cake . . . Press pecans into frosting.

Orange Coconut Cake

A festive cake of dainty beauty. You will say the flavor is luscious.

3/4 cup Spry
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
1 cup coconut, rubbed with grated rind of 1 orange

Combine Spry, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Combine orange juice and lemon juice and add water to make 1 cup . . . Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.

Silken Gold Cake

As yellow and shining as gold itself! And so moist and tender.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
3/4 cup sugar
1 1/4 cups milk
6 egg yolks
2 3/4 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder

Combine Spry, salt, and vanilla . . . Add 1 cup sugar gradually and cream until light and fluffy . . . Dissolve 3/4 cup sugar in milk . . . Beat egg yolks until very thick and light in color. Add to creamed mixture and beat thoroughly . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk and sugar mixture, beating after each addition until smooth . . . Pour batter into two 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Silken Gold Icing (page 31) between layers and on top and sides of cake . . . This cake may also be baked in greased cup-cake pans in moderate oven (350°F.) 25 to 30 minutes. For fancy little party cakes, bake in oblong pan, cut into diamonds, and sprinkle with confectioners’ sugar.

Milk ‘N’ Honey Cake

New, different, and thoroughly delicious. Your family will vote it grand.

1/2 cup Spry
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sugar
2 eggs, unbeaten
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
1/2 cup evaporated milk
1/2 cup honey

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . sift flour and baking powder together 3 . . . Combine milk and honey . . . Add small amounts of flour to creamed mixture, alternately with combined milk and honey, beating after each addition until smooth . . . Pour batter into 8 x 8 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Spread White Fudge Icing (page 31) on top and sides of cake. May also be baked in two 8-inch layer pans in moderate oven (350°F.) 25 minutes.

*Recipe for Spry pan-coat on page 29

Here are pages 24 and 25 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Cakes Your Family Will Rave About” 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.

CAKES YOUR FAMILY WILL RAVE ABOUT

They look delicious, and they are–doubly delicious–when they’re made with Spry. For Spry brings out every bit of their tempting and delicate flavor. And you get cakes like this every time when you bake with Spry–it’s so easy. Spry is ready creamed for instant use, purer, whiter, smoother. Your family and friends will praise your cooking to the skies when you serve these moist, tender, lighter cakes and unusual frostings. And you’ll particularly want to try the four wonderful chocolate cakes on the next two pages–voted America’s “favorite four.” See what a hit they make on your table.

See Orange Coconut Cake recipe on page 30 and recipe for Cup Cakes on page 28.

Here is page 23 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Spry Pastry Mix” 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.

SPRY PASTRY MIX

Now You can have Oven-fresh Pies at a Moment’s Notice

The greatest “shortcut” in the history of pie-making. Pie crust enough for a month–and all in a single mixing job!

Spry Pastry Mix offers a quick, handy way to make the lightest, flakiest, most delicious pastry you have ever eaten. Think of the convenience of having a quantity of this ready-mixed pastry on your pantry shelf! All the measuring and mixing for ten pies is done in one operation. And when you need pastry all you do is add water. Spry Pastry Mix keeps without refrigeration because Spry stays sweet and fresh indefinitely. Use Spry Pastry Mix to transform meat stews into tempting meat pies, to make dainty patty shells, tarts, or luscious fruit pies. It’s always ready for instant use!

Use This Recipe for Spry Pastry Mix

To make Spry Pastry Mix, sift 4 pounds (16 cups) flour with 2 tablespoons salt into a large bowl. Cut 2 pounds (4 1/2 cups) Spry into flour with pastry blender or two knives, until Spry is evenly distributed. Store for future use.

It is so Easy to Mix

It is convenient to cut 1 pound of Spry into 2 pounds of flour and 1 tablespoon of salt at a time. In this way, a mixing bowl of average size may be used. Cut in Spry with pastry blender or two knives.

Keep on the Pantry Shelf

Put Spry Pastry Mix in any covered container and keep in a convenient place. Use for pastry as needed. This mix will stay sweet and fresh at room temperature for an indefinite length of time.

How to Use Spry Pastry Mix for Pies and Tarts

Spry Pastry Mix is ready to use in making pie crust. Just add enough water to make a dough. Use 1 1/4 cups of mix and about 3 tablespoons of water for a one-crust pie, and 2 1/2 cups of mix and about 5 tablespoons of water for a two-crust pie or 12 tart shells. The recipe above will make 17 one-crust pies, or 8 two-crust pies and 1 one-crust pie, or 8 1/2 dozen 3-inch tart shells.

Here are pages 21 and 22 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Meat Pies” 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.

New Tops and Crusts for Meat Pies

Include meat pie in your menus once a week for variety. The crust and make-up of the pie may be in complete harmony with the meat mixture. Baking powder biscuit dough or pastry may be used for tops. Crimple Crust Chicken Pie (below) is especially good with biscuit crust when made with plenty of gravy . . . Meat mixtures, such as Beefsteak Pie (below), are deliciously enriched with flaky pastry coverings. Roll dough a little thicker than for the usual pie. If crust is made in one piece, make slits for steam to escape. Ham and Egg Pie (page 22) captures a grand combination of flavor in a brand new type of pie.

Crimple Crust Chicken Pie

Every one gets his share of crust.

4-pound fowl, cut in pieces
1 quart chicken gravy (about)
1 recipe Baking Powder Biscuits (page 39)

Stew chicken in boiling water to cover with desired seasonings until tender. Thicken to make about 1 quart gravy. Turn into casserole greased with Spry . . . Roll biscuit dough 1/4-inch thick, sprinkle with paprika, and roll as for jelly roll. Cut in 1-inch slices and arrange on pie, cut side down . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6.

Beefsteak Pie

A thrifty, delectable one-dish meal.

2 pounds round steak
2 onions, sliced
4 tablespoons Spry
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped
2 cups raw potatoes, diced
2 tablespoons flour
1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23)

Cut steak in pieces and sauté with onions in 2 tablespoons Spry until brown. Put in kettle and add salt, pepper, Worcestershire sauce, and parsley. Add boiling water to just cover; simmer 30 minutes . . . Add potatoes and cook 45 minutes longer . . . Blend 2 tablespoons Spry and flour; add a little of the meat mixture, return to kettle, and cook until thickened. Pour into casserole greased with Spry . . . Roll pastry 1/4-inch thick and of size to cover casserole, allowing 1 inch all around. Cut dough into 6 wedges and arrange on hot meat. Turn edges under and press on rim . . . Bake in very hot oven (450°F.) 20 minutes . . . Serves 6.

Ham and Egg Pie

A grand combination–cooked in a new way.

4 eggs, slightly beaten
1/4 teaspoon pepper
1/4 teaspoon baking powder
1/2 cup milk
2 cups cooked ham, cut in 1/2-inch cubes
1 cup grated cheese

For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23) . . . Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) Beat eggs slightly and add pepper, baking powder, milk, ham, and cheese. Pour ham mixture into unbaked pie shell . . . Bake in very hot oven (475°F.) 20 minutes, or until knife inserted comes out clean . . . Serve with grilled tomatoes or a green salad . . . Serves 6.

Biscuit Crust for Meat Pies

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg, if desired
1/2 cup Spry
1 egg, beaten
3 tablespoons water
1 tablespoon lemon juice

Sift flour, baking powder, salt, and nutmeg together . . . Cut in Spry until mixture looks like coarse meal . . . Combine egg, water, and lemon juice; add to flour mixture, mixing lightly with fork until soft dough is formed. Knead lightly on floured board about 20 seconds . . . Roll to 1/2-inch thickness and cut in desired shapes. Place on hot meat filling . . . Bake in very hot oven (450°F.) 30 minutes, or until done.

Veal Potpie

Try this with other meat combinations

2 cups cooked veal, diced
2 tablespoons Spry
2 cloves garlic, minced
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons flour
1 1/4 cups milk
1 cup cooked carrots, diced
1 cup cooked potatoes, diced

For biscuit top on pie, use 1 recipe Biscuit Crust for Meat Pies (above), or 1 recipe Baking Powder Biscuits (page 39) . . . Sauté veal in Spry until meat is richly browned . . . Add garlic, paprika, salt, and pepper . . . Add flour and stir until smooth. Pour on milk gradually and cook until smooth and thickened . . . Add carrots and potatoes . . . Turn into casserole greased with Spry and cover with biscuits cut from biscuit dough . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6 to 8.

Sweet Potato Pork Pie

Here’s real Southern meat pie at its best

1 1/2 pounds pork
Bit of bay leaf
Several peppercorns
2 teaspoons salt
1 stalk celery, cut
3 sprigs parsley
2 onions, chopped
2 tablespoons Spry
2 tablespoons flour
1 cup stock
3 apples, sliced thin

Sweet Potato Crust

1 cup sifted flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons Spry
1 cup mashed sweet potatoes
1/4 cup milk (about)

Cut pork in small pieces, pour on water to just cover, then add bay leaf, peppercorns, salt, celery, and parsley, and cook until tender. Strain, reserving stock . . . Sauté onions in 2 tablespoons Spry until yellow. Add flour and stir until smooth. Add stock gradually and cook until smooth and thickened, stirring constantly . . . Arrange alternate layers of pork and apples in casserole greased with Spry . . . Make the Sweet Potato Crust as follows: Sift flour, baking powder, and salt together . . . Cut in 3 tablespoons Spry . . . Add sweet potatoes and milk to make a soft dough. Knead lightly about 20 seconds, roll to 1/2-inch thickness, cut with biscuit cutter, and arrange on pie . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6.

All measurements in this book are level

This is page 20 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Tarts” 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.

TARTS

Lemon Fluff Tarts

Light and delicate as a summer cloud.

1 tablespoon cornstarch
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks, slightly beaten
1/4 cup hot water
1 lemon (grated rind and juice)
1/2 cup sugar
4 egg whites, stiffly beaten

For making baked tart shells, see recipe for Tart Shells and Patties (page 19) . . . Mix cornstarch, 1/2 cup sugar, salt, slightly beaten egg yolks, and water, and cook over hot water until thick (about 10 minutes), stirring constantly . . . Remove from fire, add lemon rind and juice, and cool slightly . . . Add 1/2 cup sugar gradually to beaten egg whites, beating constantly. Fold one-half into lemon mixture and pour into baked tart shells. Pile remaining meringue lightly on top of tarts and bake in slow oven (325°F.) 15 minutes, or until delicately browned. Makes 6.

Paradise Tarts

They’re gay and colorful and easy to make.

6 apples
3/4 cup sugar
2 cups water
1/4 cup red cinnamon candies
1 tablespoon lemon juice
4 tablespoons orange juice
1 cup heavy cream, whipped

For making baked tart shells, see recipe for Tart Shells and Patties (page 19) . . . Wash, pare, and core apples . . . Combine sugar, water, and cinnamon candies in saucepan; add apples and simmer until tender, turning often and being careful to keep them whole . . . Remove apples and add fruit juices. Boil to a thick sirup . . . Cut apples in half crosswise and place in baked tart shells, cut side down. Pour 1 tablespoon sirup over each apple . . . Garnish with whipped cream, if desired . . . Makes 12 tarts.

Southern Pecan Tarts

1 1/4 cups sugar
1/2 cup corn sirup
1/4 cup butter
3 eggs, beaten
1 cup pecans

Combine sugar, corn sirup, and butter, and bring to a boil . . . Beat eggs and add nuts. Add hot sirup gradually. Cool . . . For tart shells, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line tart pans with pastry as directed in recipe for Tart Shells and Patties (page 19) . . . Pour cooled filling into unbaked tart shells and bake in moderately hot oven (375°F.) 30 minutes, or until knife inserted comes out clean . . . Makes filling for 12 tarts or one 9-inch pie.

Meringue

Fluffy topping for pies and tarts.

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

Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Add vanilla or lemon juice. Pile lightly on filling in baked pie shell . . . Bake in slow oven (325°F.) 15 minutes, or until firm and delicately browned.

Eccles
Titbits from your left-over pastry.

Mincemeat or jam or sugared, chopped fruit

Roll pie crust thin and cut in small circles. Place a spoonful of mincemeat or jam or fruit in center. Wet edges. Place another circle on top and press edges together. Crease three marks across top, turn, and repeat. Bake in hot oven (425°F.) 10 to 15 minutes, or until golden brown.

This is page 19 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Tarts And Patties” 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.

TARTS AND PATTIES

Tart Shells and Patties

2 1/2 cups sifted flour
1 teaspoon salt
3/4 cup Spry
5 tablespoons cold water (about)

If using Spry Pastry Mix, use 2 1/2 cups of the mix, see page 23.

Sift flour with salt . . . Cut in 1/2 of Spry until mixture looks like meal. Add remaining Spry and continue cutting until particles are size of navy bean . . . Add water gradually and mix lightly with fork into dough . . . Roll dough 1/8-inch thick on floured board . . . Cut in 5-inch rounds and fit into patty pans or over outside of muffin pans . . . Bake in very hot oven (450°F.) 10 to 15 minutes . . . Makes 12 tart shells.

Attractive Pastry Shells are Easy to Make

Fluted pans make professional-looking tarts or patties. For 3-inch pans, cut 5-inch rounds of pastry and fit dough over pans. Press another pan over dough into flutes, and bake 5 minutes. This insures a perfectly shaped tart. Remove top pan and bake until delicately browned.

An easy way to make attractive tart shells or patties is to shape them over backs of muffin pans. For 3-inch muffin pans, cut 5-inch rounds of pastry rolled thin and pricked all over with a fork. Fit dough snugly on pans, pinching into pleats at regular intervals (about 7 pleats) . . . Tarts are sometimes baked with filling as in Southern Pecan Tarts (page 20). In this case the pastry is rolled thin, and cut into rounds to fit the patty pans used. Line inside of pan with pastry, pressing it against sides to exclude air. Trim edges and bake according to directions in recipe being used.

“Dressup” your meals with dainty tarts and patties.

Simple Fillings Achieve Distinction in Tarts

Tart shells may be used in a variety of ways. Almost any pie filling may be adapted for use in tarts. Fresh fruit mixed with whipped cream or custard makes a choice simple tart. Here is a combination to remember: spread 1 tablespoon of sweetened cream cheese in the bottom of each tart shell and top with sugared fresh berries.

Fruits cooked in sirup, such as the apples for Paradise Tarts (page 20), are colorful and unusual fillings. After the fruit is removed from the sirup, add a little lemon juice and cook until thick. Then the sirup is poured over the fruit in the tart shells and forms a glaze. Any fruit tart may be prepared in this same way . . . Patty shells make delicious dishes for luncheon or supper when filled with creamed chicken, oysters, mushrooms, etc.

Here are pages 16, 17 and 18 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “One-Crust Pies ” 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.

ONE-CRUST PIES

One-crust Pie or Baked Pie Shell

The “inside story” of a crisp, shapely pie shell. Try this method for a pie of which you may be justly proud.

1 1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup Spry
3 tablespoons cold water (about)

Sift flour and salt together . . . Add 1/2 of Spry to flour. Cut in with pastry blender or two knives until mixture looks like meal. Add remaining Spry and continue cutting until particles are size of a navy bean . . . Sprinkle water, 1 tablespoon at a time, over mixture. With a fork, work lightly together until all particles are moistened and in lumps. Add just enough water to moisten. Press dampened particles together into a ball. Do not handle dough any more than necessary . . . To make a one-crust pie with Spry Pastry Mix, use 1 1/4 cups of the Mix (see page 23).

Prick Entire Surface of Dough before Lining Pie Pan

Roll dough lightly to 1/8-inch thickness and 3 inches larger than pie plate. Occasionally lift dough with spatula and sprinkle board with flour. Prick entire surface of dough with fork. This uniform pricking allows the pastry to lie flat in the pie pan, thus forcing out the air between pastry and pan and insuring a shapely baked shell.

Let Dough Relax in Pan

Sprinkle 1/2 teaspoon of flour on pie plate. Place dough in pan. Drop pan gently several times, turning to settle pastry in place and to exclude all air. Let stand at least 5 minutes to allow for shrinkage.

Flute Rim with Tips of Fingers

Trim pastry 1/2 inch larger than plate and turn back to make an upright rim. Flute rim by placing left index finger against inside of rim and pinching it on outside with tips of right thumb and index finger. Continue fluting around rim. Chill. Bake in very hot oven (450°F.) 15 minutes.

Cream Pie

A delicate creamy filling that melts in your mouth.

1 cup milk
1 cup light cream
3 tablespoons flour
1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla
1 Baked Pie Shell (page 16)

Scald milk and cream in top of double boiler. Combine flour, cornstarch, sugar, and salt, and mix together thoroughly. Add to scalded milk and cook 15 minutes, stirring constantly. The mixture should be thick and smooth . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Cool and add vanilla . . . Pour filling into baked pie shell . . . Pile meringue lightly on top and bake as directed. (See Meringue, page 20.)

Banana Cream Pie: slice 2 bananas thin and arrange in baked shell. Pour Cream Pie filling over them, top with meringue, and bake as directed. (See Meringue, page 20.)

Coconut Cream Pie: add 1/2 cup coconut to Cream Pie filling; sprinkle 1/2 cup coconut over meringue before baking. (See Meringue, page 20.)

Lemon Meringue Pie

A glorious pie that’s worthy of a sonnet!

1/2 cup water
7 tablespoons cornstarch
1 1/2 cups water
1 1/4 cups sugar
3 egg yolks, slightly beaten
1 lemon (grated rind and juice)
1 tablespoon butter
1 Baked Pie Shell (page 16)

Mix 1/2 cup water and cornstarch to thin paste . . . Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes) . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer . . . Add lemon rind and juice and butter and blend well . . . Cool and pour into pie shell . . . Top with meringue made with 3 egg whites, 9 tablespoons sugar, and 1 teaspoon lemon juice. (See Meringue, page 20.)

Butterscotch Pie

Velvety smooth filling in a tender, flaky shell.

1 cup brown sugar, firmly packed
1/4 cup water
1/4 cup butter
1 tablespoon light corn sirup
1 3/4 cups milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 Baked Pie Shell (page 16)
1 cup heavy cream, whipped

Combine brown sugar, water, butter, and corn sirup, and cook until a small amount forms a hard ball in cold water (250°F.) . . . Scald milk in top of double boiler . . . Combine granulated sugar, cornstarch, flour, and salt, and mix together thoroughly. Add scalded milk gradually, stirring to mix thoroughly. Cook over hot water 15 minutes, stirring constantly. The mixture should be thick and smooth. Add hot butterscotch mixture and stir until very smooth . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Cool and pour into baked pie shell. Pile unsweetened whipped cream lightly on top of filling around the rim of the pie to form a border . . . If preferred, the filling may be topped with a snowy covering of whipped cream. Or pile meringue lightly on top of filling and bake as directed. (See Meringue, page 20.)

Custard Pie

Try adding 1 cup coconut to custard before baking.

3 eggs and 2 egg yolks or 4 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
1 teaspoon vanilla
Nutmeg

For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) . . . Beat eggs slightly and add sugar and salt . . . Add milk and vanilla . . . Strain custard mixture into unbaked pie shell and sprinkle with nutmeg . . . Bake in hot oven (450°F.) 30 to 40 minutes, or until knife inserted comes out clean.

Chocolate Crest Custard Pie: cook 1 ounce chocolate with 2 tablespoons water and 2 tablespoons sugar until very smooth. Spread on baked pie.

Chocolate Chiffon Pie

Chocolate–the favorite flavor–in an aristocrat of pies

1 tablespoon gelatin
1/4 cup cold milk
1 3/4 cups milk
3/4 cup sugar
2 ounces chocolate
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
1 Baked Pie Shell (page 16)
1 cup heavy cream, whipped

Soften gelatin in 1/4 cup cold milk . . . Combine 1 3/4 cups milk, sugar, and chocolate, and cook over low fire until very smooth . . . Pour over slightly beaten egg yolks and cook 1 minute longer. Remove from fire, pour over gelatin, and stir until dissolved. Cool . . . Fold in beaten egg whites . . . Pour into cooled baked pie shell . . . Top with whipped cream.

Spry stays sweet indefinitely on your pantry shelf. Never stiff or hard–always soft and creamy.

New England Squash Pie

Make it with pumpkin, if you prefer.

1 cup brown sugar, firmly packed
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon each cloves, nutmeg, allspice, ginger
1/4 teaspoon cinnamon
1 1/2 cups canned or cooked squash
1 egg, beaten
1 1/2 cups milk, scalded

For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) . . . Combine sugar, flour, salt, spices, and squash, and mix thoroughly . . . Add beaten egg and milk; cool . . . Pour squash mixture into unbaked pie shell . . . Bake in hot oven (450°F.) 30 to 40 minutes, or until knife inserted comes out clean.

Orange Coconut Pie

A proud dinner dessert.

1 tablespoon gelatin
1/4 cup cold milk
2 egg yolks, beaten
2/3 cup sugar
1/2 teaspoon salt
1 cup milk, scalded
1/2 cup orange juice
Grated rind 1 lemon
1 tablespoon lemon juice
2 egg whites, stiffly beaten
1 Baked Pie Shell (page 16)
Grated rind 2 oranges
1 cup coconut

Soften gelatin in cold milk . . . Beat egg yolks and add sugar and salt gradually . . . Pour hot milk slowly over egg yolks. Cook over hot water 5 minutes. Remove from fire, pour over gelatin, and stir until dissolved. Chill until thick . . . Add fruit juices and rind and mix well. Fold in beaten egg whites and chill; then pour into cooled baked pie shell . . . Rub orange rind and coconut together and sprinkle on top of pie.

You’ll say you never made such tender, flaky pastry as you get with Spry. You’ll marvel at the difference.

Here are pages 12, 13, 14 and 15 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Two-Crust Pies” 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.

TWO-CRUST PIES

Pie Crust

2 1/2 cups sifted flour
1 teaspoon salt
3/4 cup Spry
5 tablespoons cold water (about)

Sift flour and salt together . . . Add 1/2 of Spry to flour. Cut in with pastry blender or two knives until mixture looks like meal. Add remaining Spry and continue cutting until particles are size of a navy bean . . . Sprinkle water, 1 tablespoon at a time, over mixture. With a fork, work lightly together until all particles are moistened and in small lumps. Add just enough water to moisten. Press dampened particles together into a ball. Do not handle dough any more than necessary . . . Makes 1 two-crust 9-inch pie . . . To make a two-crust pie with Spry Pastry Mix, use 2 1/2 cups of the mix (see page 23).

Roll Pastry Lightly

Roll dough lightly, rolling upwards from one edge to the opposite and back again. Roll dough uniformly thin (1/8-inch thick). Occasionally lift dough with spatula and sprinkle board with flour. Never turn dough while rolling. For lower crust, roll dough about 2 1/2 inches larger than pie plate.

Your favorite pies will taste better with tender, flaky Spry pastry.

Pat into Pan to Force Out Air

Fit dough into pie plate and let relax a few minutes. Pat pastry with ball of dough to exclude air; start from center and work out to edges, occasionally dipping ball of dough in flour. Trim crust even with edge of plate.

Seal Rim of Pie Firmly

Moisten edge of lower crust. Adjust top crust over filling. Fold top crust under lower crust. Seal edges firmly with tines of fork to keep in juices.

Spicy Apple Pie

Try maple sugar with cinnamon, or brown sugar with allspice.

8 large tart apples, sliced thin
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon juice
1 tablespoon butter

For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with sliced apples . . . Mix sugar, spices, salt, and lemon juice. Sprinkle over apples. Dot with butter. Moisten edge of pie crust with water . . . Fit top crust over apples and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Blueberry Nectar Pie

Brown sugar and vinegar add zestful flavor to the berries.

1 quart blueberries
2 1/2 tablespoons quick-cooking tapioca
2/3 cup granulated sugar
1/4 teaspoon salt
1 tablespoon vinegar or lemon juice
1/2 cup brown sugar, firmly packed
1 tablespoon butter

Mix blueberries, tapioca, granulated sugar, salt, and vinegar and let stand while pastry is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with berries, sprinkle with brown sugar, and dot with butter. Adjust top crust and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Rhubarb and Pineapple Pie

A delicious fruit pie for early spring.

4 cups rhubarb, sliced
1 to 1 1/4 cups sugar
1 tablespoon quick-cooking tapioca
1 cup crushed pineapple

Combine rhubarb, sugar, and tapioca. Let stand while pie crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with rhubarb, sprinkle with pineapple, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Concord Grape Pie

A pie that brings “oh’s and ah’s” of delight.

4 cups Concord grapes
1 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon cloves

Slip grapes from skins. Steam pulp in double boiler for 20 minutes. Press through coarse sieve to remove seeds. Add strained pulp to skins . . . Combine sugar, salt, tapioca, and cloves; add to grapes. Let stand while crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate . . . Fill pie shell with grape mixture, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Turnovers

1 cup creamed meat or seasoned force-meat or sugared chopped fruit or jam.

For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough 1/8-inch thick and cut in 3-inch squares, place 1 spoonful meat or fruit or jam in center, fold over, seal edges, and prick tops. Bake in hot oven (425°F.) 15 to 20 minutes . . Makes 2 dozen.

Cranberry Apple Pie

A lacy lattice of pastry strips makes an attractive top for fruit pies.

2 1/2 cups cranberries, chopped
1 1/2 cups apples, chopped
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
3 tablespoons water

Combine cranberries, apples, sugar, tapioca, and water. Let stand while rolling pastry . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll 1/2 of dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) Roll remaining half of dough and make lattice top . . . Cut dough in narrow strips 1/4-inch wide . . . Fill pie shell with fruit mixture. Place pastry strips on top of filling, crisscrossing strips to make attractive open top. Moisten edge of pie; place strip of dough around rim to hold strips in place. Pinch into a fluted rim or press together with tines of fork . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Deep-dish Peach Pie

Make flaky deep-dish pies with the season’s fresh fruits and berries. Try blueberries, cherries, and apples.

10 to 12 ripe peaches, pared and sliced
1 tablespoon lemon juice
1/4 teaspoon almond extract
2/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/8 teaspoon salt
1 tablespoon quick-cooking tapioca
1 tablespoon butter

Combine peaches, lemon juice, almond extract, sugars, salt, and tapioca. Mix together thoroughly and let stand while rolling pastry. For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23) . . . Arrange peaches in baking dish greased with Spry. Dot with butter . . . Roll dough 1/4-inch thick and of a size to cover baking dish, allowing 1 inch all around. Fold in half, cut several 1/2-inch slits on fold. Place pastry over peaches in baking dish, unfold, turn edge under and press on rim all around dish . . . Bake in hot oven (425°F.) 35 to 45 minutes.

Easy Mince Pie

For new flavor in mince pie, mix a few canned blackberries with mincemeat.

2 cups green tomatoes, chopped
2 cups apple, chopped
1/2 cup raisins, chopped
1 cup brown sugar, firmly packed
1 tablespoon butter
3 tablespoons vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt

Mix all ingredients well and boil gently for 25 minutes. Cool . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9–inch pie plate. (See Two-crust Pies, page 13.) Fill pie shell with cooled mixture, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Canned Fruit Pies

3 cups canned fruit, drained
1 cup fruit juice
Sugar (for desired sweetness)
3 tablespoons quick-cooking tapioca

Combine fruit, fruit juice, sugar, and tapioca. Let stand while pie crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with fruit, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes . . . Use part brown sugar for a nice flavor variation.

All measurements in this book are level