This is a recipe clipping from a magazine, date and magazine unknown. There is (50¢) noted in the recipe title, I think that indicates the cost of ingredients at the time of publishing.

COCONUT BRITTLE TOPPING (50¢)

1-1/4 cups sugar
1 cup flaked coconut
Dash of salt
1/3 cup chopped cashew nuts

Butter a large baking sheet and set aside. Melt sugar in skillet over medium heat, stirring. Cook to a deep golden brown, then stir in remaining ingredients. Remove from heat and pour at once onto buttered baking sheet, spreading very thin. When cold and brittle, break in small pieces and crush with rolling pin. Store in tightly covered jar. Use as topping for ice cream or puddings. Makes about 1-1/2 cups.

This is a small 2 1/2 x 1 1/2 inch clipping from a magazine, date unknown.

AMERICAN CANDIED PICKLES

Gift-packed pickles in jars of interesting shapes.

Drain and thinly slice 1 quart dill pickles (not kosher style). Add 3 cups sugar. Stir well. Let stand in refrigerator overnight. Stir and pack in any size jars. Keep in cool place.

This is a recipe for Zuchinni Marmalade that was written by hand on a white index card. Date unknown, recipe typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Zuchinni Marmalade

12 c zuchinni – grind
11 c sugar

Mix & let stand overnight

Grind 2 oranges & 1 lemon, and 1 c crushed pineapple & add zuc

Put in roaster pan & bake 350° for 4 hrs or until thick & clear

Put in hot jars.

This is a recipe clipping from a magazine that was pasted on a large index card. Date unknown, but Teflon is mentioned in the directions so that would date this to the later part of the 20th century. Recipe is below.

Toffee Treasure Cake

OVEN 325° 9 OR 10-INCH BUNDT CAKE

A rich buttery cake featuring crunchy toffee candy pockets which form during baking.

1/4 cup sugar
1 teaspoon cinnamon
2 cups Pillsbury’s Best All Purpose Flour*
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup (8 oz. or 1/2 pt.) dairy sour cream
1/2 cup butter or margarine, softened
2 eggs
1/4 cup chopped nuts
6 (5/8 oz. each) or 3 (1 1/8 oz. each) chocolate toffee candy bars, coarsely crushed
1/4 cup butter or margarine, melted

Generously grease and lightly flour 9 or 10-inch Bundt pan (Teflon, too). Combine 1/4 cup sugar with cinnamon; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients except nuts, candy bars and butter. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan. Sprinkle with remaining cinnamon-sugar mixture, then with nuts and crushed candy bars. Pour 1/4 cup melted butter over batter. Bake at 325° for 45 to 50 minutes until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. If desired, sprinkle with powdered sugar.

*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder, soda and salt.

Tip: Cake can be baked as directed in a 13×9-inch baking pan which has been greased on the bottom only. After spooning second half of batter into pan, spread to edges.

HIGH ALTITUDE ADJUSTMENT–5,200 feet. Bake at 350° for 35 to 40 minutes.

This is a clipping from Better Homes and Gardens magazine dated March, 1978.

Whole Wheat English Muffins

An outside coating of cornmeal contributes to the crunchy crust–

2 packages active dry yeast
2 3/4 to 3 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup cracked wheat
1/4 cup wheat germ

2 cups milk
1/4 cup shortening
2 tablespoons sugar
2 teaspoons salt
Cornmeal

In large mixer bowl combine the yeast, 3/4 cup of the all-purpose flour, the whole wheat flour, cracked wheat, and wheat germ. In saucepan heat milk, shortening, sugar, and salt just till warm (115° to 120°), stirring constantly, till shortening almost melts. Add to dry mixture in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand stir in enough of the all-purpose flour to make a moderately stiff dough. Turn out onto floured surface; knead 8 to 10 minutes or till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover; let rise 1 1/4 hours or till double. Punch dough down; cover and let rest 10 minutes. On lightly floured surface roll dough to slightly less than 1/2 inch thick. Cut with 4-inch round cutter, rerolling scraps. Dip both sides of muffin in cornmeal. Cover; let rise 30 minutes or till very light. Bake at medium-low heat on ungreased griddle or in ungreased skillets about 25 to 28 minutes or till muffins are done, turning frequently. Cool thoroughly on wire rack. To serve, split and toast. Makes 12 muffins.

This is a clipped recipe from a magazine then glued on a white index card. Date unknown.

MOLASSES SUGAR COOKIES

Delicious and so Flavorful

3/4 cup shortening
1 cup sugar
1/4 cup Brer Rabbit Molasses
1 Egg
2 teaspoons baking soda
2 cups sifted all-purpose flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt

Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well; chill. Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake in moderately hot oven, 375° F., 8-10 minutes.

This is a small promotional pamphlet for Spry Vegetable Shortening. Date unknown and although there are two different female characters on either side, neither of them are the Aunty Jenny character.

Spry Shortening was similar to Crisco if you want to try these recipes today.

Date of this pamphlet is unknown, if anyone has more information about the date of this, I’d love to hear about it!

The full contents of the recipe booklet are presented below, presentation trying to stay true to the layout of the original booklet.

I’ve included the advertisement for the “What Shall I Cook Today?” Spry cookbook, but remember–it is a decades old ad and the offer is no longer valid today.

HOW TO HAVE CRISP, TENDER

Fried Foods

THAT ARE AS EASY TO DIGEST AS IF BAKED OR BOILED

SPRY makes fried foods wonderfully delicious. They’re crisp, tender, tasty–and as easy to digest as if baked or boiled. You’ll love Spry for baking, too. Creams so easily. Makes such light, fine-flavored cakes–such tender, flaky pastry. Spry stays fresh and sweet indefinitely because it’s a pure ALL-vegetable shortening. Just keep it on the pantry shelf.

DEEP FRYING

Deep or french frying is cooking in fat deep enough to float the food at temperatures around 375°F. Use a straight-sided kettle two-thirds full of Spry. Use a frying thermometer, if possible, as temperature is important.

FRENCH FRIED POTATOES

6 large potatoes (2 pounds)
3 pounds Spry (3-quart kettle)

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 and are golden brown. (New potatoes require a longer time than old ones. Thus the frying time may range from 5 to 20 minutes.) Drain fried potatoes on absorbent paper. Raise temperatures of Spry to 385°F. Add another 1/2 pound potatoes and continue frying. Sprinkle potatoes with salt and serve immediately. Serves 6.

Care of Spry After Frying. Strain Spry after each frying to keep it clear and free from food particles. Strain through several layers of cheesecloth placed in a strainer. Spry may be used over and over again.

SHALLOW FRYING

Shallow frying is simplified French frying. Only a skillet or frying pan is needed. Just melt enough Spry in a heavy skillet to give a depth of about 1 inch. Heat to frying temperature (375°F.) and fry as usual. Croquettes, fish, vegetables, or any other food may be fried in this easy way.

SALMON CUTLETS

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 again 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 or with creamed green peas. Serves 6 to 8.

SAUTÉING

Sautéing or pan-frying means cooking in a small amount of fat. Keep your can of Spry handy for pan-frying meats, fish, vegetables, eggs, etc.

HUNGARIAN VEAL CUTLETS

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.

Lamb Patties. Put lamb steak through meat chopper twice, using finest knife. Season with salt and pepper, and add cream to make soft mixture that can be shaped into round flat patties. Sauté in hot Spry.

Hamburger Cakes. Season meat with salt, pepper, and chopped onion. Shape into flat cakes. Sauté in hot Spry.

All measurements are level

THREE MORE WONDERFUL NEW
SPRY RECIPES. TRY THEM!

BROWN RIM COOKIES

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.

WHITE FUDGE ICING

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.

MILK ‘N’ HONEY CAKE

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. Beat thoroughly after each addition.

Sift flour and baking powder together 3 times. 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. Bake in moderate oven (350°F) 50 to 60 minutes. Spread White Fudge Icing on top and sides of cake.

This cake may also be baked in two 8-inch layer pans in moderate oven (350°F.) 25 to 30 minutes.

All measurements are level

THESE RECIPES ARE GRAND. NOW I WANT THE BIG 52 PAGE SPRY COOKBOOK

Write today for this wonderful new cookbook called “What Shall I Cook Today?” with 124 healthful tested recipes.

THE last word in cookbooks. It will bring your family new joy in eating, a new thrill from your cooking. 52 pages. Illustrated in full color. New and easier ways to bake and fry, pictured for you step by step. Over 100 recipes–housewife tested–the best you ever tasted. Easy and economical. Send for it today. Absolutely FREE — just write to Lever Brothers Company, Dept. A-4, Cambridge, Mass.

Thrifty women buy Spry in the economical 3-lb. can

Here’s an old recipe clipping from a newspaper, or maybe a magazine. No date but judging from the image on the back I’d guess 1970s. Copy typo in copy was corrected when transferring this recipe online (Stire changed to Stir).

GRASSHOPPER PIE

9-inch chocolate cookie crust
30 large or three cups miniature marshmallows
1/2 cup milk
2-3 Tbs. creme de cocoa
2-3 Tbs. green creme de menthe
1 cup whipping cream whipped, or two cups (4 1/2 oz. pkg.) frozen whipped topping, thawed

Chocolate cookie crust: In nine-inch pie plate, melt three Tbs. butter. Stir in crumbs of 1 1/2 cups chocolate creme-filled cookies (15-20 cookies); press into bottom and up sides of dish. Cook two minutes.

In large mixing bowl, combine marshmallows and milk. Cook, uncovered, two minutes or until marshmallows begin to puff. Stir to blend together. (If marshmallows are not completely melted, cook a few seconds more.) Stir in creme de cocoa and menthe.

Cook until mixture is thickened, but not set, about 30 minutes. Fold in whipped cream. Pour into crust. Refrigerate four hours or until ready to serve. If desired, garnish with whipped cream and chocolate curls.