Here are pages 8, 9, 10 and 11 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Sautéing” 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.

SAUTÉING

Spencer Method of Cooking Fish

Seals in the flavor and keeps the fish moist and tender.

1 cup milk, fresh or evaporated
1 tablespoon salt
2 pounds fish
2 cups finely sifted bread crumbs, cracker crumbs, or corn meal
2 tablespoons Spry

Combine milk and salt . . . Cut fish into pieces for serving. Dip fish in milk, then in crumbs or corn meal. Melt Spry in hot skillet. Put in fillets, turning once to cover with melted Spry. Bake in extremely hot oven (550°F.) about 10 minutes . . . Serves 4 to 6.

At times a very hot oven is not available or the amount of fish is too small in quantity to justify cooking in the oven. Then the fish may be sautéed on top of the stove in a very hot skillet. Melt the Spry and place fish in skillet. When well browned, turn carefully and brown on the other side.

Preparing Fish Fillets for Spencer Method

Dip fillets in heavily salted milk to give fish an epicurean flavor. Dip in fine crumbs to give crisp brown crusts and to seal in delicious juices.

Cooking in Oven Prevents Overhandling of Fish

Melt Spry in hot skillet; put in fillets, turning once to cover with melted Spry. Place skillet on rack in extremely hot oven (550°F.) to brown and to cook fish quickly on both sides at once.

Beefsteak “Sautébroil”

The last word in cooking steaks or chops.

1 steak, 1 inch thick (sirloin, porterhouse, tenderloin)
1 clove of garlic, cut in half
1/4 cup Spry
Salt
Pepper
3 tablespoons catchup
2 tablespoons Worcestershire sauce
4 tablespoons coffee beverage

Rub steak with garlic . . . Heat a heavy frying pan very hot. Add Spry . . . Place steak in pan. Turn. Place pan on rack under broiler. When steak is well browned, season with salt and pepper. Turn and brown on other side. (One-inch steak requires about 18 minutes to cook medium-rare.) Remove steak to hot platter . . . Add catchup, Worcestershire sauce, and coffee to frying pan. Mix well, heat thoroughly, and pour over steak . . . The sauce may be omitted and the steak spread with butter . . . Serves 4 to 6.

Savory Beef

Try summer savory instead of thyme.

3 large onions, sliced
3 tablespoons Spry
2 pounds beef (rump or round)
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cloves
1/4 teaspoon thyme
1 pint brown stock
2 tablespoons vinegar
1 tablespoon catchup

Cook onions slowly in melted Spry until yellow . . . Cut beef into pieces for serving. Add to onions and increase heat. Brown meat on both sides . . . Mix flour with seasonings and sprinkle over meat . . . Add stock, vinegar, and catchup. Cover and simmer until meat is tender (about 1 1/2 hours). Serves 6.

Beef shank or plate may be used instead of rump or round, in which case lengthen the cooking time to at least 2 hours . . . Boiling water may be used instead of stock.

Southern Fried Chicken

There’s no better way to cook young chicken.

2 1/2-3 1/2 pound frying chicken, cut in pieces for serving
1/2 cup Spry
1/4 cup water
1 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 cup boiling water
2 tablespoons cream

Roll pieces of chicken in seasoned flour . . . Fry chicken in hot Spry in skillet. Brown well on both sides, then reduce heat slightly, add water, cover, and cook for 15 minutes on each side, or until chicken is tender . . . Pour off from pan all but 2 tablespoons of fat. Add flour, blend, and stir until richly browned . . . Add salt, pepper, paprika, and boiling water. Cook until smooth and thickened, stirring constantly . . . Add cream and blend . . . Pour around chicken . . . Serves 4.

Fry the chicken in plenty of Spry to crust it evenly all over and to give it a rich brown flavor.

Stuffed Meat Loaf

A familiar dish with a novel touch.

1 1/2 pounds beef, ground
1/2 pound pork, ground
4 slices bread, soaked in warm water and drained
1 onion, chopped fine
1 tablespoon salt
1/4 teaspoon pepper
2 eggs
1 recipe Onion Stuffing (below)
2 tablespoons Spry, melted
1/2 cup water
1/2 cup chili sauce

Combine beef, pork, bread, onion, salt, pepper, and eggs, and mix thoroughly . . . Line bottom and sides of a loaf pan with meat mixture. Fill center of pan with Onion Stuffing. Cover top with remaining meat . . . Spread loaf with melted Spry and pour water over top. Cover with chili sauce . . . Bake in moderate oven (350°F.) 45 minutes . . . Serves 6 to 8.

Make it an oven dinner tonight with this savory hot meat loaf and baked potatoes. Serve a crisp green salad, too.

Onion Stuffing

An appetizing stuffing for pork chops, too.

3 onions, chopped fine
1/4 cup Spry
1 1/2 cups soft bread crumbs
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, chopped
2 tablespoons water
1 egg, beaten

Cook onions slowly in melted Spry until transparent, add bread crumbs, sage, salt, pepper, parsley, and water. Sauté until slightly browned . . . Remove from fire and add beaten egg . . . Makes enough stuffing for Stuffed Meat Loaf (see above) or for 4 pork chops.

Part chopped celery may be used instead of all onion, or the quantity of sage may be reduced, if desired.

All measurements in this book are level

Hungarian Veal Cutlets

A savory use for sour cream. Cooked in this Continental fashion, veal is as tender as chicken.

1 veal steak, 1 1/2 inches thick
Sifted bread crumbs
1 egg, slightly beaten with 1 tablespoon water
1 clove garlic, cut in half
1/4 cup Spry
1 teaspoon paprika
2 cups milk or sour cream

Cut veal into pieces for serving . . . Dip in crumbs, then in beaten egg, and again in crumbs . . Rub frying pan with garlic. Heat pan very hot. Add Spry. Brown veal quickly on both sides. Reduce heat . . . Add paprika. Cover veal with milk. Cover tightly. Bake in moderately slow oven (325°F.) about 1 1/2 hours. During the last 15 minutes remove cover to brown veal . . . One pound veal will serve four people.

Texas Hash

2 large onions, sliced
2 green peppers, cut fine
3 tablespoons Spry
1 pound hamburg
2 cups canned tomatoes
1/2 cup uncooked rice
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Cook onions and green peppers slowly in Spry until onions are yellow. Add hamburg and sauté until the mixture falls apart . . . Add tomatoes, rice, and seasonings. Arrange in large casserole, cover, and bake in moderately hot oven (375°F.) 45 minutes, or until done . . . Serves 8.

Texas Hash is a hearty main dish that is easy on the budget. You will find it so delicious and so simple to prepare. Make it often!

Armenian Rice

“Most delicious way to cook rice I ever tasted!” women say.

1 cup uncooked rice
1/4 cup Spry
1/2 teaspoon salt
Dash of cayenne
4 cups water, milk, or stock

Put rice in strainer. Place over bowl of water. Rub rice between hands; lift strainer from bowl and change water. Repeat three or four times until water is clear. Drain . . . Melt Spry in skillet. When hot, add rice and sauté until golden brown, stirring constantly . . . Turn rice into greased baking dish. Add salt, cayenne, and liquid. Cover and bake in moderate oven (350°F.) 30 minutes, or until done . . . Delicious served with chicken or left-over meat . . . serves 8.

Crystal Apple Rings

Attractive . . . delicious. A perfect garnish for roast pork.

4 tablespoons Spry
2 tablespoons sugar
4 large apples, cored and sliced 1/2-inch thick

Melt Spry in frying pan, add sugar, and stir until slightly caramelized . . . Add apple rings and sauté until golden brown on both sides . . . Serves 6.

Pineapple slices, pear halves, sliced cooked sweet potatoes and yams, orange sections, and bananas may be cooked in this same way. The Spry and sugar form a delicate glaze which enhances both appearance and flavor.

Fried Onions

2 tablespoons Spry
1 pound onions, sliced
1/2 cup water
1/2 teaspoon salt
Dash of pepper

Melt Spry in frying pan. Add onions, water, salt, and pepper. Cover and cook slowly until liquid evaporates . . . Increase heat and cook until golden brown, stirring frequently . . . Serves 4 . . . Green peppers may be cooked in this same way.

Grilled Cheese Sandwich

American cheese, sliced
Sliced bread

Place cheese between pairs of bread slices . . . Sauté in hot Spry in skillet until golden brown on both sides . . . Serve with tomato salad or cucumber pickles.

French Toast

Watch this disappear from the table.

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
6 slices bread (3/4-inch thick), cut in half diagonally

Combine eggs, salt, and milk . . . Dip slices of bread in mixture and sauté in hot Spry on a griddle until golden brown on both sides. Serve hot with maple sirup, cinnamon and sugar, or raspberry jam . . . Serves 4 to 6.

Jiffy Waffles: cut bread 1/2-inch thick, dip in egg mixture, and bake in waffle iron.

French Toast Special

French Toast
(bread cut in 1/2-inch slices)
Apple sauce
Whipped cream flavored with molasses

Prepare French Toast according to directions. (See French Toast, above.) . . . Put apple sauce between slices of French Toast . . . Serve with whipped cream which has been flavored with a little molasses.

Sandwiches De Luxe

Appetizing ways to use those left-overs.

French Toast (bread cut in 1/2-inch slices)
Turkey or chicken
Stuffing

Boiled ham, sliced

Cold roast lamb, sliced

Prepare French Toast according to directions (See French Toast, above.)

Heat turkey or chicken and stuffing in a little gravy. Place a spoonful between slices of French Toast. Serve with cranberry jelly.

Place ham between slices of French Toast and serve with sautéed pineapple slices.

Place roast lamb between slices of French Toast and serve with sautéed pear halves.

Tomato Toast with Cheese Sauce

2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup condensed tomato soup or tomato paste
6 slices bread (3/4-inch thick)

Combine egg, salt, and tomato soup or paste . . . Dip bread in mixture and sauté in hot Spry on a griddle until golden brown on both sides. Serve with Cheese Sauce (below) . . . Serves 6.

White or Cream Sauce

A master sauce to vary as you choose.

2 tablespoons Spry
2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
1 cup milk or thin cream

Melt Spry in saucepan; add flour, salt, and pepper, and blend well . . . Add milk gradually, stirring constantly, and continue stirring and cooking until thickened . . . Makes 1 cup sauce . . .

Cheese Sauce: add 3/4 cup grated American cheese and a few drops of Worcestershire sauce.

Egg Sauce: add 2 hard-cooked eggs, chopped.

Pimiento Sauce: add 1 pimiento forced through a fine sieve.

Velouté Sauce: use chicken or veal stock instead of milk or cream.

Here are pages 6 and 7 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Shallow Frying” 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.

SHALLOW FRYING

Croquettes are Delicious–Soft and Succulent Within . . . Crisp and Brown Without

Meat, fish, eggs, or vegetables may be shaped into croquettes and cutlets quickly by this simple method. Spread mixture in a shallow pan and chill until stiff enough to handle. Shape with a biscuit cutter. Coat croquettes evenly. One tiny hole in the coating will cause the mixture to burst through. A good rule for coating is: dip in crumbs or flour, then in egg beaten with a little water, and then again in crumbs.

Salmon Cutlets

Left-over fish or lobster may be used instead of salmon.

4 tablespoons Spry
5 tablespoons flour
1/2 teaspoon salt
1 cup milk
2 cups salmon, flaked
1 teaspoon lemon juice
1/2 teaspoon onion juice
Dash of pepper
2 eggs, slightly beaten with 2 tablespoons water
1/2 cup sifted bread crumbs

Melt Spry in top of double boiler. Add flour and salt and blend. Add milk and cook until smooth and thick, stirring constantly. Remove from fire . . . Add salmon, lemon juice, onion juice, and pepper. Blend well. Spread mixture in shallow pan and chill until stiff . . . Cut into cutlets with 2 1/2-inch biscuit cutter . . . Roll in crumbs, then in beaten egg, then in crumbs . . . Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper . . . Serve with Egg Sauce (page 11) . . . Serves 6 to 8.

Corn and Egg Cutlets

3 tablespoons Spry
3 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup milk
3 hard-cooked eggs, chopped
1 cup cooked corn
1 teaspoon parsley, chopped fine
2 eggs, slightly beaten
1/2 cup sifted crumbs

Melt Spry in top of double boiler. Add flour, salt, pepper, and paprika, and blend. Add milk and cook until smooth and thick, stirring constantly. Remove from fire . . . Add eggs, corn, and parsley. Spread mixture in shallow pan and chill until stiff . . . Cut into cutlets with 2 1/2-inch biscuit cutter . . . Roll in crumbs, then in eggs beaten with 2 tablespoons water, then in crumbs. Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper . . . Serve with Pimiento Sauce (page 11) . . . Serves 4 to 6.

Shallow Frying is an Excellent Easy Way to Fry Croquettes, Fish, Potatoes, etc.

You will wish to use this quick, easy method often.

Shallow frying is simplified deep or French frying. Only a heavy skillet or frying pan is needed. Just melt enough Spry in a skillet to give a depth of about 1-inch. Heat to frying temperature (375° F.) allowing about 5 minutes. A deep fat thermometer is a sure way to determine correct frying temperatures.

Codfish Balls

Golden-crisp fish balls in the best New England manner.

2 cups raw potatoes, cut in small pieces
1 cup salt codfish, shredded
1/2 tablespoon butter
1/8 teaspoon pepper
1 egg, beaten

Put potatoes in deep saucepan; cover with cold water; add fish and boil until potatoes are tender . . . Remove from fire and drain well . . . Add butter and pepper. Beat well with fork. Add egg. Cool . . . Drop by tablespoonfuls into hot Spry (385°F.) 1-inch deep in heavy frying pan and fry until golden brown . . . Drain on absorbent paper and serve immediately; garnish with parsley. Serves 6.

Deviled Oysters

More of those juicy fried morsels.

1/2 cup salad oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup lemon juice
1 teaspoon grated horse-radish
1 tablespoon Worcestershire sauce
24 oysters, drained
Sifted bread crumbs
2 eggs, slightly beaten with 2 tablespoons water

Combine oil, salt, paprika, lemon juice, horseradish, and Worcestershire sauce . . . Pour oil dressing over oysters and let stand 1 hour . . . Drain and wipe oysters dry; roll in flour, dip in egg, and again in crumbs . . . Fry in hot Spry (385°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper and serve immediately. . . Serves 4 to 6 . . . Shrimps and scallops are delicious prepared and fried in the same way.

Deviled Oysters may be served with cole slaw, hot baking powder biscuits, and coffee for Sunday-night supper or for light evening refreshments.

Maryland Chicken

Your family will say, “It tastes like a million.”

4-6 pound fowl, cut in pieces and boiled
2 eggs, slightly beaten with 2 tablespoons water
Sifted bread crumbs
1/2 cup Spry
2 cups Cream Sauce (page 11) made with thin cream

Cook chicken only until tender. Roll pieces of chicken in seasoned flour, then dip in egg, and again in crumbs . . . Fry chicken in hot Spry in frying pan until brown on both sides. Cover and bake in hot oven (400°F.) 35 to 60 minutes . . . Serve with cream sauce . . . Serves 6 . . . If preferred, the chicken may be fried in deep Spry (390°F.) until golden brown.

Shallow-fried Vegetables

Shallow frying combines the ease of pan frying and the incomparable flavor of deep frying.

Potatoes
Onions
Green Peppers
Carrots
Parsnips

Prepare vegetables for serving by cutting into desired shapes. Pare potatoes and cut into narrow lengthwise pieces; slice onions and green peppers into rings; cut carrots and parsnips in narrow lengthwise strips; shell peas . . . Parboil vegetables in boiling salted water until nearly tender . . . Fry vegetables in hot Spry (375°F.) 1-inch deep in heavy frying pan until browned evenly. Drain on absorbent paper. Serve immediately.

Tomatoes
Summer Squash
Eggplant

Slice the raw vegetables and season with salt and pepper. Dip in beaten egg (diluted with a little water) and then in sifted bread crumbs; or dip in flour . . . Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until browned evenly. Drain on absorbent paper. Serve immediately.

All measurements in the book are level

Here are pages 2, 3, 4 and 5 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Deep Frying” 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.

DEEP FRYING

Try the Better Spry Way to Perfect French Fried Potatoes

For deep frying, use straight-sided kettle two-thirds full of Spry. Use frying thermometer, if possible, keeping a watchful eye on temperature. Fry only a few potatoes at a time to prevent fat boiling over. New potatoes require a longer time for frying than old ones. Thus the required frying time may range from 5 minutes for old potatoes to 20 minutes for new ones.

French Fried Potatoes

Every man’s choice with juicy broiled steak

6 large potatoes (2 pounds)
3 pounds Spry (3-quart kettle)
For Shoestrings, cut potatoes in long, narrow strips.
For Chips, slice potatoes wafer-thin.

Wash and pare potatoes. Cut lengthwise in pieces, 2 1/2 x 1/2 inches. Soak in cold or ice water 1 hour. Dry thoroughly between towels . . . Heat Spry gradually to 385°F., or until a 1-inch cube of stale bread turns golden brown in 1 minute . . . Drop carefully 1/2 pound potatoes, a few at a time, into fat . . . Fry until potatoes float on top and are golden brown (5 to 20 minutes). They should be tender and mealy. Drain on absorbent paper . . . Raise temperature of Spry to 385°F. Add another 1/2 pound potatoes and continue frying . . . Sprinkle potatoes with salt and serve immediately . . . Serves 6.

After Frying, Strain Spry through Cheesecloth into Empty Can

When through frying, place several layers of cheesecloth in a strainer and hold over empty Spry can. Then ladle in Spry, thus filtering out any food particles. Use Spry over and over again for deep frying. Spry does not absorb the odors of foods during frying. The same Spry may be used continuously for frying onions, fish, doughnuts, potatoes, and other foods.

French Fried Vegetables

Crisp . . . delicious . . . tender . . . digestible.

Cauliflower, separated into flowerets
1 egg, slightly beaten with 1 tablespoon water

Eggplant, pared and cut in 1/4-inch slices
Sifted bread crumbs

Parboil flowerets 10 to 15 minutes. Drain well and sprinkle with salt and pepper . . . Dip in flour, then in beaten egg, and then in crumbs . . . Fry in deep Spry (380°F.) until brown. Drain on absorbent paper . . . Delicious in vegetable plates.

Sprinkle slices of eggplant with salt and pepper, dip in flour, then in beaten egg, and again in crumbs. . . . Fry as for cauliflower.

All measurements in this book are level

Doughnuts

To sugar doughnuts, cool first, then shake in a paper bag with granulated or confectioners’ sugar.

4 cups sifted flour
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon cream of tartar
2 tablespoons Spry
3/4 cup sugar
4 egg yolks, beaten or 2 eggs and 1 egg yolk
1 cup thick sour milk

Sift together flour, spices, salt, soda, and cream of tartar . . . Cream Spry and sugar until well blended . . . Add egg yolks and beat until mixture is light and fluffy. Add milk. Add sifted dry ingredients and mix thoroughly until smooth . . . With as little handling as possible, roll dough on floured board to 1/4-inch thickness. Let dough stand 20 minutes. Cut with 2 1/2-inch doughnut cutter . . . Fry in deep Spry (375°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 3 dozen . . . If sweet milk is used instead of sour milk, reduce milk to 3/4 cup, omit soda and cream of tartar, and use 3 1/2 teaspoons baking powder . . . Egg yolks make more tender doughnuts than whole eggs.

Orange Tea Doughnuts

Serve these at your next party–you’ll get loads of compliments.

2 1/2 cups sifted flour
1/4 teaspoon soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup sugar
1 tablespoon grated orange rind or 1 teaspoon orange extract
1/3 cup sour cream

Sift flour with soda, baking powder, and salt . . . Beat eggs, add sugar gradually; then add orange rind and cream. Add sifted dry ingredients and mix thoroughly. Roll on floured board to 1/4-inch thickness. Cut with small doughnut cutter and fry in deep Spry (380°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 2 1/2 dozen small doughnuts.

Raised Doughnuts

Light-as-down doughnuts with superb flavor. Let them rise until very light before frying.

1 cup milk
1/2 cup Spry
1 teaspoon salt
3/4 cup sugar
2 compressed yeast cakes
2 eggs, beaten
5 cups sifted bread flour

Scald milk, add Spry, salt, and sugar. Stir until dissolved. Cool to lukewarm . . . Add crumbled yeast cakes. Stir until dissolved. Add beaten eggs. Add flour and knead to a smooth dough . . . Cover and set in a warm place; let rise until double in bulk (about 2 hours) . . . Roll 1/2–inch thick on floured board. Cut with a 2 1/2-inch doughnut cutter. Place on greased pan at least 1 inch apart. Cover and let rise in a warm place until double in bulk. . . . Fry in deep Spry (365° to 375°F.) until brown, turning once . . . Drain on absorbent paper; sprinkle with sugar and cinnamon . . . Makes 2 1/2 dozen.

Molasses Doughnuts

5 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1 egg, well beaten
1 cup molasses
1 cup thick sour milk
2 tablespoons Spry, melted

Sift flour with salt, soda, and spices . . . Beat egg, add molasses, sour milk, and melted Spry, and mix well. Add sifted dry ingredients and mix thoroughly. Roll on floured board to 1/4-inch thickness. Cut with 2 1/2-inch doughnut cutter. Fry in deep Spry (370°F.) until brown, turning when first crack appears. Drain on absorbent paper . . . Makes 3 dozen doughnuts.

Apple Fritters

No end of fruit fritters may be made from this recipe. They’re crisp, tender, digestible–and so good!

1 cup sifted flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/3 cup milk
2 teaspoons Spry, melted
2 large apples, pared and sliced
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons sugar

Sift flour, baking powder, and salt together . . . Combine egg, milk, and Spry . . . Add to dry ingredients, beating until smooth. Chill batter to make fritters lighter . .. . Sprinkle apple slices with lemon juice, spices, and sugar . . . Dip apples in chilled batter and fry in deep Spry (375°F.) about 5 minutes, or until brown . . . Makes 10.

Bananas may be halved lengthwise, then cut in short pieces across, sprinkled with lemon juice and powdered sugar, dipped in batter, and fried.

Canned pineapple slices may be drained, dipped in batter, fried, and sprinkled with powdered sugar.

Orange sections may be seeded, dipped in batter, fried, and served with an orange sauce.

Fresh apricots, pears, or peaches may be cut in desired shapes, dipped in batter, and fried.

Fresh raspberries or blueberries may be added to the batter before frying.

Corn Fritters

Make plenty–everyone will surely want “seconds.”

2 eggs, beaten
2 cups canned or cooked fresh corn
2 tablespoons parsley, chopped fine
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon soda
1 teaspoon warm water
1/2 cup fine cracker crumbs

Mix beaten eggs, corn, parsley, salt, and pepper . . . Dissolve soda in warm water; add to corn mixture . . . Add cracker crumbs and shape mixture into cakes . . . Fry in deep Spry (375°F.) until golden brown. Drain on absorbent paper . . . Makes 12 fritters.

Corn Fritters with maple sirup may take the place of a vegetable on the menu. Or serve them as an accompaniment with Maryland Chicken (page 7) along with sweet potatoes.

Celery Fritters

Serve with a savory red tomato sauce and a light sprinkling of chopped chives.

2 eggs, beaten
2 cups cooked celery, cut in pieces
2 tablespoons parsley, chopped fine
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon soda
1 teaspoon warm water
1/2 cup fine bread crumbs

Mix beaten eggs, celery, parsley, salt, and pepper . . . Dissolve soda in warm water; add to celery mixture . . . Add bread crumbs and shape mixture into cakes . . . Fry in deep Spry (375°F.) until golden brown. Drain on absorbent paper . . . Makes 12 fritters.

Cheese Fritters: use 2 cups of grated American cheese instead of celery; omit chopped parsley.

Clam Fritters

Down-East clam puffs–with tangy flavor from the sea.

12 raw medium-sized clams, minced
1 teaspoon chives, chopped fine
2 tablespoons fine bread crumbs
2 tablespoons flour
3/4 teaspoon baking powder
1 egg, beaten
1/4 teaspoon salt
1/8 teaspoon pepper

Put all ingredients in bowl and mix thoroughly . . . Drop by spoonfuls into deep Spry (390°F.) and fry until brown. Drain on absorbent paper . . . Garnish with parsley and quartered lemon . . .. Makes 12 fritters . . . A dash of nutmeg may be added to the ingredients for additional zest.

Clams, which the Pilgrims called “those little treasures hid in the sand,” may be used for making a delicate broth. Serve clam fritters as an accompaniment with clam broth.

This is the introduction page and page 1 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935.

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.

The cookbook is in great shape, but my scanner doesn’t do it any justice and the pages look more discolored than they really are.

What Shall I Cook Today?
124 thrifty, healthful tested recipes

GOOD NEWS FOR GOOD COOKS

Naturally, you take pride and joy in serving your family tempting, healthful food, properly prepared. That’s why you’ll be so delighted with Spry, the new purer ALL-vegetable shortening. For Spry is such a vast improvement over ordinary shortenings. It makes food taste so much better. See for yourself. Try the new tested recipes in this book. Or use Spry in any of your favorite recipes. You’ll marvel at the new lightness and finer flavors of your cakes and biscuits, the tenderness and flakiness of your pie crust, the crisp, brown deliciousness and wholesomeness of your fried food. Spry is tested and approved by Good Housekeeping Bureau.

You Can See Spry is Better

Even before you cook with Spry your own eyes will tell you how superior it is to ordinary shortenings. Spry is so much whiter, glossier, and smoother. It looks so fresh and sweet, so inviting. For Spry is a purer shortening. It’s ALL-vegetable, contains not an atom of animal fat, only the choicest and blandest of wholesome vegetable oils. Spry is made by new and improved methods in a gleaming new plant–years ahead of other shortening plants in equipment. Spry is one of the richest sources of energy for your family. It makes all foods more nutritious. Spry supplies valuable Vitamin E, important in a well-balanced diet. The smart lithographed can is easy to keep clean.

Creams so Easily–Blends so Quickly

Spry is always smooth and soft—ready-creamed for instant use. No long arm-aching mixing needed. Spry is easy to scoop out of the can–easy to measure. It blends with all other ingredients in a jiffy–whips up into a light, fluffy batter in no time. Even more important, Spry holds this light fluffiness, both in the mixing bowl and under oven heat. As a result, your cakes and biscuits have a wonderful new lightness and fineness of texture.

Fine-Flavored, Delicate Cakes

Cakes made with Spry have a far more delicate flavor, too. And here’s the reason. Spry is so pure and sweet you always get full flavor value from all your ingredients. Spry never “covers up” or interferes with even the most delicate flavors. When Spry is used in cakes, with even a little butter, the cake will still have a true butter flavor. Spry makes all your baking taste twice as good!

Flakier, Tenderer Pie Crust

Pie crust, as you know, should be handled just as little as possible in the making if you want it to be tender and flaky. Spry cuts into the flour with astonishing ease–covering each tiny flour particle completely. That’s why you can always tell a “Spry pie” by its wonderfully tender, flaky crust–its fine, delicate flavor. For Spry never develops off-flavors under oven heat–even a very brown pie crust tastes sweet. Never will it be a case of eating the pie filling and leaving the crust. Your family will devour it down to the last delicious crumb and shower you with compliments too!

Crisp, Tender Fried Foods–as Easy to Digest as if Baked or Boiled!

Spry makes an amazing difference in all your frying. It’s easier and pleasanter to use. Doesn’t smoke at frying temperature. Doesn’t absorb food flavors or odors. Stays fresh and clear after repeated fryings. You can use it over and over–it’s so economical. Spry quickly forms a crisp, golden crust that seals in flavor, prevents sogginess.

How your family will relish meats and fish fried in Spry, all brown and crusty outside, deliciously tender and meaty inside! How they’ll love your light, tender croquettes, fritters and doughnuts! No need to forbid second helpings. Foods properly fried in Spry are as easy to digest as if baked or boiled.

The wide variety of Home-Tested Recipes in this cookbook will help you plan more appetizing and nourishing dishes. The directions are easy to follow. Spry will help you to get perfect results.

Here is a sweet mini-pamphlet for “1-2-3” cookies (a few different variations). This was published by General Mills in 1951 and includes a 1 Gold Medal Coupon. You can view both sides of the pamphlet below, just click to view a larger copy.

“1-2-3”
(Peanut Butter)
Cookies

Mix . . .
1 cup peanut butter
1 cup granulated sugar or 1 cup brown sugar (packed in cup)
1/2 cup boiling water

Blend with rotary beater or spoon until smooth.

Stir in . . . 2 cups Bisquick

Drop by small teaspoonfuls onto lightly greased baking sheet. Bake 8 to 10 min. in moderately hot oven (400°). Makes about 6 1/2 dozen 1 1/2 in. cookies.

To shape: Flatten cookies with bottom of glass dipped in flour or press with fork or finger dipped in flour (flatter cookies are crisper).

Double Peanut Cookies . . . Add 1 cup halved salted peanuts to peanut butter mixture before stirring in Bisquick. (8 doz.)

Orange Drops . . . Use 1/2 cup orange juice in place of water. Add 2 tsp. grated orange rind (from 1 orange) to mixture before stirring in Bisquick. (6 1/2 doz.)

Chocolate Chip Cookies . . . Add about 1 cup or a 6 oz. pkg. semi-sweet chocolate pieces to mixture before stirring in Bisquick. (8 doz.)

Nut Balls . . . Add 1 cup chopped nuts to mixture before stirring in Bisquick. Roll dough into small balls, then dip in an additional 1 cup of chopped nuts. (8 doz.)

Coconut Chews . . . Add about 1 cup or a 4 oz. pkg. coconut to mixture before stirring in Bisquick. (7 1/2 doz.)

This is an old recipe clipped from a sheet of some kind, maybe an insert inside a box of ginger snaps? Not sure, but it’s a nice old recipe. Date unknown, found in a recipe collection mainly consisting of clippings from the 1920s-1950s.

Recipes

PUMPKIN CHIFFON PIE WITH GINGER SNAP CRUST

CRUST:

Line a 9-inch pie plate with Old Fashion Ginger Snaps, cutting enough in halves to stand up around inside of plate. Fill with the Pumpkin Chiffon filling.

FILLING:

1 cup canned pumpkin
3 eggs, separated
1/2 cup sugar
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons melted butter
1 tablespoon plain gelatin
1/4 cup cold water
1/2 cups sugar

Cook pumpkin in double boiler 10 minutes, stirring occasionally. Mix egg yolks, sugar and milk. Add to pumpkin with salt, spices and melted butter. Stir and cook until of custard consistency. Remove from heat, add gelatin which has been softened in cold water, stir until dissolved. Chill. When mixture begins to stiffen, fold in stiffly beaten egg whites to which has been added 1/2 cup sugar. Pour into Ginger Snap crust. Chill 3 hours. Top with whipped cream.

This recipe is cut from cardboard packaging, maybe from a box of raisins? No date, could be 1940s – 1960s.

SUN-MAID RAISIN CRUNCHY COBBLER

2/3 cup puffed seeded muscat raisins
4 cups thinly sliced cooking apples
3/4 cup water
2/3 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon

Heat raisins, apples and water to boiling. Stir in sugar, blended with flour and cinnamon. Boil one minute. Turn into 8-inch round baking dish. Cover with dough and sprinkle with topping. Bake in hot oven (400 degrees F.) about 30 minutes. Makes 6 to 8 servings.

DOUGH: Combine 1 cup biscuit mix and 1 tablespoon sugar. Stir in 1/4 cup milk and 2 tablespoons melted butter. Pat or roll to 8-inch circle.

TOPPING: Mix together until crumbly 2 tablespoons biscuit mix, 1 tablespoon sugar and 1 tablespoon soft butter or margarine.

This is a recipe insert sheet, probably came with a cake or jelly roll pan since the company mentioned at the bottom made and sold tin baking pans. There’s no date anywhere on the sheet, maybe 1940s or 1950s.

JELLY ROLL & CAKE PAN

DELICIOUS JELLY ROLL

4 whole eggs
1 cup granulated sugar
1 1/2 cups cake flour
1 teaspoon baking powder
3/4 cup water
1 teaspoon vanilla

Separate eggs and thoroughly beat yolks. Add granulated sugar gradually, while beating. Add flavoring, water, and one cup flour. Sift baking powder with 1/2 cup flour and fold into the batter. Beat white of eggs very stiff–fold into batter batch. Pour batter evenly into pan and bake for 30 to 35 minutes in a moderate oven (350°F.).

Remove from pan and invert on moist towel or flour bag. Spread grape or currant jelly evenly over cake. Roll cake into the desired form by using the towel, and allow to set in this rolled condition for a few minutes. After taking towel off, cut in equal lengths and dust with icing sugar.

TOWER CAKE

1 cup butter
2 cups granulated sugar
3 cups cake flour
4 whole eggs
1 cup sour cream
1 teaspoon soda
Spice to taste

Cream butter and sugar. Add eggs gradually and stir until creamy.

Dissolve soda in sour cream and add gradually to batter–then mix thoroughly.

Add spices to flour and sift twice. Add to batter and mix thoroughly.

Spread batter evenly in pan, and bake for 15 or 20 minutes in a moderate oven (350°F.).

Cut cake in half, both width and length. Ice the four pieces and build a two or four layer cake.

TASTY COOKIES

3 tablespoons butter
1/2 cup granulated sugar
1 whole egg
1 tablespoon whole milk
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla

Cream butter and sugar — Add egg, and cream — Add milk and mix thoroughly — Add baking powder and salt to flour and sift ingredients twice — Add dry ingredients to creamed ingredients and mix thoroughly — Chill thoroughly, until dough cuts cleanly — Roll out on board, thin–and cut with cookie cutter. Garnish with walnut halves. Bake 15 to 20 minutes in a moderately hot oven (350°F.).

MADE IN U.S.A.
EDWARD KATZINGER COMPANY, CHICAGO