This is a typed sheet that was found in a large collection, date unknown. I believe these are for using a “bridge set” of timbale irons (maybe in the shape of card suits). I’ve typed the sheet below along with a scanned copy.

“BRIDGETTES”

Makes Bridge Party Luncheons a Pleasure

2 eggs (beaten lightly)
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1 cup flour (more if necessary)
1 teaspoon melted butter

Beat eggs slightly, adding the other ingredients until batter is smooth and about the firmness of thick cream.

Heat lard, crisco or mazola to 350 degrees. If no thermometer is handy, a drop of batter will tell if grease is right temperature.

Place Bridgette mold on the handle, and insert in hot lard, crisco or mazola, until the mold is real hot. Wipe bottom of mold with dishcloth folded as a pad.

Dip mold in batter, hold a moment, and when removing from batter turn mold a time or two to allow batter to congeal on mold. Then gently place mold in hot lard, crisco or mazola, and allow it to cook a minute. If too light in color, replace and cook a little longer. If too brown, cook next one a little less.

After removing mold from the hot lard, crisco or mazola, turn it upside down, allowing it to drip dry. Touching with a table knife will remove shell from Bridgette. It will require practice on a couple of molds to make these shells properly.

Use Bridgettes for salads, desserts, custards, puddings or charlotte russe. By adding fruit coloring to batter you can make them in dainty colors. For flat molds or Bridgettes serve with crushed berries or sliced bananas, using whipped cream. Make your Bridgettes and grate a little yellow cheese over them while still warm, and they are fine with cold drinks. Or grate a few nuts in the batter. This makes a delicious waffle for afternoon tea.

This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (some adjustments made for easier reading).

Egg Pie Crust

4 cups sifted flour
1 tables. sugar
1 1/2 teas. salt
1 cup lard
1 egg
1 tables. vinegar
1/2 cup cold water

Mix flour, sugar & salt, cut in lard to consistency of peas.

Beat egg, vinegar and water. Add small amount at a time, toss with fork, to mix.

Gather dough with fingers to clean bowl.

Chill before rolling.

Makes 2 (9) 2 crusted pie and one 9″ pie shell.

Here is the last page (21) of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. I’ve also included a scan of the back cover (at the bottom). This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below that are clickable to view a larger size.

FROSTINGS * FILLINGS

Creamy Vanilla Frosting

Blend 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, 1 teaspoon vanilla, and 1/4 teaspoon salt…Beat in 1/2 cup sifted confectioners’ sugar…Add 5 tablespoons scalded light cream, alternately with 2 1/2 cups sifted confectioners’ sugar, beating well after each addition…Add only enough cream to make a nice spreading consistency…Makes enough frosting for 2 to 3 dozen cookies.

Chocolate Frosting

Melt together over hot water 2 tablespoons Homogenized Spry, 1 tablespoon butter or margarine, 3 oz. unsweetened chocolate. Pour 5 tablespoons scalded milk over 2 cups sifted confectioners’ sugar and 1/4 teaspoon salt. Stir until sugar is dissolved. Add 1/2 teaspoon vanilla. Add chocolate mixture and beat until thick enough to spread. Makes enough frosting for 3 dozen cookies.

Decorative Frosting

Mix 2 cups sifted confectioners’ sugar and 2 tablespoons hot water until smooth. Add a few drops vanilla and a few drops of food coloring to tint the desired color. Use in decorating Cookieland Cut-Outs, see page 2.

Fig Filling

Combine 1/2 lb. (1 cup) dried figs, ground, 6 tablespoons water, 6 tablespoons sugar, 1/8 teaspoon salt, and 1 tablespoon lemon juice. Cook over low heat until thick, stirring constantly (about 15 minuteS). Cool. Use as filling in making Fig Pincushions, page 17.

Date-Nut Filling

Combine 2 cups dates, cut fine, with 1/2 cup sugar and 1/2 cup water. Cook over low heat until thick, stirring constantly (about 5 minutes). Add 1 cup nuts, chopped fine, and mix. Cool. Use in making Date Whirligig Cookies, page 16. Dot filling on dough, then spread.

Do You know why You can bake BETTER with Homogenized Spry?

One reason you can see for yourself–that pure white shortening is lighter, fluffier, easier to work with than any other type of shortening. It’s homogenized, pre-creamed to blend easier, quicker with your dry ingredients. What’s more, it’s the only kind of shortening specially made to mix with liquids. That’s what makes Spry’s can’t-fail “Water-Whip” pastry method possible. And Spry has Cake Improver to make your cakes higher, lighter, smoother-textured. That’s why Lever Brothers guarantees the quality and performance of Spry!

Spry
BEST FOR ALL
YOU BAKE OR FRY

Back Cover

Here are pages 18, 19 and 20 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below that are clickable to view a larger size.

With this single basic recipe for Lever House Macaroons you can make exciting cookies all through the year! January through December–there’s a macaroon for every month–each one different and all delicious!

LEVER HOUSE MACAROONS. Here’s a basic recipe! Flaky-crisp cookies with crinkly crusts, delightful chewiness, wonderful flavor! Perfect with New Year’s punch or eggnog…good for fireside snacks, too.

Combine and beat thoroughly:

1 cup Homogenized Spry
1 cup firmly packed brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 unbeaten eggs

Stir in…1/2 cup chopped walnuts

Sift together:

1 1/4 cups sifted all-purpose flour
1 teaspoon soda; add to Spry mixture and blend.

Add…3 cups rolled oats and mix well.

Measure out…level tablespoons of dough on Sprycoated baking sheets, leaving a little space between. Press with fork.

Bake…in moderate oven (350°F.) 12-15 minutes. Cool about 2 minutes before removing cookies from baking sheets. Makes 5 1/2 dozen.

LOLLIPOPS. Let gay Macaroon Lollipops be the star of the youngsters’ Valentine party! Cap them with sparkling cellophane and tie with perky red bows.

Use recipe for Lever House Macaroons. Measure out level tablespoons of dough on Sprycoated baking sheets, leaving a little space between…For lollipop sticks, use 4″ lengths of paper drinking straws, plastic straws, or wooden skewers. Insert one in each mound of dough with straws parallel with sheet…For sparkling color on the lollipops, sprinkle dough with bits of finely cut gumdrops…Bake in moderate oven (350°F.) 12-15 minutes…Cool about 2 minutes before removing the cookies from the baking sheets…Yield: 5 1/2 dozen. To “dress-up” the lollipops for a party, cut cellophane in 6″ x 9″ pieces and “gather” a piece around each cookie. Tie cellophane to straw with narrow ribbon, making a perky little bow. A pretty assortment of lollipops can be made using different colors of cellophane and harmonizing ribbons.

BANANA NUTTIES. A Spring delight with fresh-banana flavor and the crunch-crunch of walnuts. Serve them St. Patrick’s Day with lime sherbet and a flourish o’ green.

Use recipe for Lever House Macaroons as follows: Omit granulated sugar and use 2 cups brown sugar, firmly packed. Increase walnuts to 1 cup. Add 1 cup mashed ripe bananas with the nuts…Increase cinnamon to 1 teaspoon and add 1/2 teaspoon nutmeg…Shape and bake as directed, only this dough is softer and need not be pressed with fork before baking…Yield: 6 1/2 dozen.

SCOTTISH COOKIE-ROONS. As welcome as the soft spring showers are these bonnie macaroons that intermingle a bevy of sprightly flavors and textures: dates, raisins, toasted oats.

Use recipe for Lever House Macaroons, adding 1/3 cup chopped dates and 1/3 cup chopped raisins with the nuts…Shape and bake as directed…Yield: 5 1/2 dozen. Or use 1/3 cup each chopped dates, figs, nuts, and shredded coconut.

CRUNCHY COCO-ROONS. For Maytime parties, try these macaroons enhanced with coconut and a fillip of orange and almond extracts. Delectable with strawberry ice cream!

Use recipe for Lever House Macaroons as follows: Omit vanilla, cinnamon, and nuts…Add 1/4 teaspoon orange extract and 1/4 teaspoon almond extract in first step…Add 1 1/2 cups shredded coconut to Spry-sugar mixture before adding flour…Shape and bake as directed…Yield: 5 1/2 dozen.

SUGAR-CRISP TEA MACAROONS. This dainty tidbit is perfect refreshment for bridal showers and wedding receptions. A petite cookie with sugary sparkle and enchanting flavor!

Use recipe for Lever House Macaroons as follows: Omit cinnamon…Use 1/2 teaspoon almond extract instead of vanilla…Add 1 cup coconut with nuts. Shape the dough in small 3/4″ balls…Roll each ball in granulated sugar and place on Sprycoated baking sheets…Bake in moderate oven (350°F.) 12 minutes, or until a very delicate brown. (Be careful not to overbake.) Cool about 2 minutes before removing cookies from baking sheets…Yield: 10-11 dozen.

PRALINE MACAROONS. These pecan “yum-yums” are a top-notch sweet for picnics. Or serve them with sugared berries or chilled melon balls at garden suppers.

Use recipe for Lever House Macaroons as follows: Omit granulated sugar and use 2 cups dark brown sugar, firmly packed…Use 3/4 teaspoon vanilla…Omit cinnamon…Omit walnuts and use 1 cup chopped pecans…Shape and bake as directed…Yield: 5 1/2 dozen…For a tempting variation of Praline Macaroons, substitute 1 cup chopped black walnuts for pecans. Or make Coconut Praline Macaroons by using light brown sugar instead of dark and substituting 1 1/2 cups shredded coconut for 1 cup pecans.

PEANUT MACAROONS. On a sweltering afternoon, pass cool-off glasses of minted fruit juice or iced tea with a plateful of these crisp peanut delights. Or serve them in the cool of the evening with dishes of ice cream or sherbet. These crunchy snaps are favorites with the youngsters, too. Pack a generous box and tuck it into the picnic hamper.

Use recipe for Lever House Macaroons as follows: Add 1 tablespoon milk in first mixing step…Use 1 cup chopped blanched salted peanuts instead of walnuts…Omit cinnamon…Yield 5 1/2 dozen. Use all brown sugar, if desired.

SPICY APPLE “MACS”. Pack a few of these wholesome “Macs” in those go-to-school lunches. The youngsters will love their fresh-apple flavor and spicy zip.

Use recipe for Lever House Macaroons as follows: Omit the granulated sugar and use 2 cups light or dark brown sugar, firmly packed…Add 1 cup unpared ground or finely chopped raw apples with the nuts…Increase the cinnamon to 1 teaspoon and add 1 teaspoon nutmeg and 1/4 teaspoon cloves…Shape and bake as directed, only this dough is softer and need not be pressed with fork before baking…Yield: 6 1/2 dozen fruity, spicy treats.

ORANGE ‘N’ DATE MACAROONS. Serve these “tempters” to the Halloween crowd along with apples, nuts, and cider…or with twin scoops of orange ice and chocolate ice cream.

Use recipe for Lever House Macaroons as follows: Omit vanilla and cinnamon…Add 1 1/2 teaspoons grated orange rind, 1/2 teaspoon grated lemon rind, and 1 tablespoon orange juice in first mixing step…Add 3/4 cup chopped dates with the nuts…Shape and bake as directed…Yield: 5 1/2 dozen.

CINNAMON SUGAR PLUMS. Get the holidays off to a good start by filling the cookie jar with these spicy, sugar-crusted goodies. Wonderful Thanksgiving nibbles after the big feast!

Use recipe for Lever House Macaroons as follows: Add 1 tablespoon coffee beverage, grape juice, or milk in first mixing step…Add 3/4 cup chopped raisins with the nuts…Increase cinnamon to 2 teaspoons and add 3/4 teaspoon nutmeg and 1/4 teaspoon allspice. Shape the dough in 1 1/4″ balls and roll each ball in a mixture of 1/4 cup sugar and 1/4 teaspoon cinnamon…Place balls on Sprycoated baking sheets…Bake in moderate oven (350°F.) 12-15 minutes. (Be careful not to overbake.)…Cool about 2 minutes before removing cookies from baking sheets…Yield: 5 1/2 dozen spicy, crisp cookies.

HOLIDAY DELIGHTS. Gift suggestion for a friend: pack a tin of these “candied fruities,” wrap them gaily, and tuck in your hand-written copy of the recipe.

Use recipe for Lever House Macaroons as follows: Use 3/4 teaspoon almond extract instead of vanilla and 1/2 cup unblanched, chopped toasted almonds instead of walnuts…Add 1/2 cup chopped candied cherries and 1/4 cup chopped candied citron…Shape and bake as directed…Yield: 5 1/2 dozen. Or use 1/2 teaspoon vanilla, and 3/4 cup each chopped filberts and mixed candied fruits and peels instead of toasted almonds, candied cherries, and citron.

Here are pages 16 and 17 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There is a scan of the pages included below that is clickable to view a larger size.

ROLLED and FILLED COOKIES

Roll small portions of dough on floured cloth, board, or waxed paper. Fascinating cookies can be cut with assorted cutters.

Rolled cookies cover many delightful kinds, all made with doughs that can be rolled out on a board, then handled in a variety of ways. This type of cookie requires more time and skill than most other kinds. General favorites of the roll-and-cut class are fancy cookie cut-outs for Christmas and other special occasions. The recipe for Cookieland Cut-Outs, page 2, is ideal for rolling and cutting. The dough rolls easily and the cut-outs keep their interesting shapes during baking. The baked cookies have a delicate honey-gold color and an attractive brown rim. Crisp, tender, and not very sweet, these cookies are a good “tea cookie”; they are also suitable for frosting and decorating.

Delicious filled cookies can be made by enclosing fruit mixtures in cookie dough. Different flavors and colors of doughs can be made from a basic batch and put together in intriguing ways, such as pinwheels, ribbons, and the like.

Date Whirligig Cookies

Make…Date-Nut Filling, page 21. Cool.

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 teaspoons grated orange rind
1/4 teaspoon grated lemon rind
1 1/2 teaspoons salt
2 cups firmly packed brown sugar
2 unbeaten eggs

Sift together:

3 1/3 cups sifted all-purpose flour
1 1/2 teaspoons soda; add half of flour to Spry mixture and mix well.

Add…2 tablespoons milk and blend; then add remaining flour and mix well.

Divide…dough in half. Roll each half into a rectangle about 1/4″ thick. Spread a thin layer of cooled date mixture on dough. Roll up lengthwise, wrap each roll in double thickness of waxed paper, twisting ends.

Chill…in refrigerator overnight.

Cut…1/4″ slices; place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 15-20 minutes. Makes 5 dozen.

Chocolate Pinwheels

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg

Sift together:

1 1/2 cups sifted all-purpose flour
1/2 teaspoon soda; add to Spry mixture and blend.

Divide…dough in half.

Add…1 1/2 oz. chocolate, melted, to one half of dough and blend.

Put…each dough on large piece of waxed paper. Cover with a second piece of waxed paper and roll each dough to 1/8″ thickness. Place chocolate sheet on top of vanilla sheet.

Roll…up lengthwise, using waxed paper as a pusher and making a firm roll. Twist ends.

Chill…in refrigerator overnight.

Cut…in 1/8″ slices and place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes about 8 dozen.

Fig Pincushions

Make…Fig Filling, page 21. Cool.

Combine and beat thoroughly:

2/3 cup Homogenized Spry
1 cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg

Sift together:

2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda; add 1/2 of flour to Spry mixture and blend.

Add…3 tablespoons milk and mix; then add remaining flour and blend.

Chill…dough about 1 hour. Roll small portions of dough 1/8″ thick on floured board and cut out rounds with 2 1/2″ cookie cutter.

Place…1 rounded teaspoon of fig filling on half the rounds, cover with remaining rounds. With wooden skewer, press edges of cookies together (or use fork). With toothpick, prick circles of holes in tops of cookies. Place on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes 3 dozen delicious filled cookies.

Here are pages 14 and 15 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There is a scan of the pages included below that is clickable to view a larger size.

REFRIGERATOR COOKIES

Refrigerator cookies are sometimes called sliced cookies because the dough is chilled until firm enough to slice, then cut into thin slices and baked. They are universally liked not only because of their brittle-crisp texture but for the convenience they offer in baking. With a roll of cookie dough in the refrigerator, the family can have a batch of oven-fresh cookies at a moment’s notice.

Some Pointers on Refrigerator Cookies

Shape dough in firm rolls 2″ wide, wrap in waxed paper, twisting ends; or pack tightly into a pan. Chill in refrigerator.

Dough must be chilled until firm before slicing. Cut 1/8″ slices with long, sharp knife, place on Sprycoated cookie sheets.

Refrigerator Nut Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla
1 unbeaten egg

Sift together:

1 1/2 cups sifted all-purpose flour
1/2 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup very finely chopped walnuts and mix thoroughly.

Press…dough very firmly together into a roll 2″ in diameter. Wrap in double thickness of waxed paper, twisting ends rather tightly.

Chill…in refrigerator for several hours or overnight.

Cut…1/8″ slices and place on Sprycoated baking sheets. (Slice only what is to be baked, return remainder to refrigerator for baking as needed.)

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes 5 dozen.

Coconut Refrigerator Cookies. Omit vanilla and nuts. Add 1 teaspoon grated orange rind, 1/4 teaspoon grated lemon rind, and 1 tablespoon orange juice in first mixing stage. Stir 1 cup finely cut coconut into dough.

Chocolate Refrigerator Cookies. Add 2 oz. chocolate, melted, in first mixing stage. Add 1/2 of flour mixture, then 2 tablespoons milk, mixing thoroughly. Add the remaining flour and mix well. Stir in nuts. Shape and bake as above.

Orange Pecan Refrigerator Cookies. Omit vanilla. Add 2 teaspoons grated orange rind and 1 teaspoon orange juice in first mixing stage. Use 1/2 cup finely chopped pecans instead of walnuts.

Lemon Walnut Cookies. Use granulated sugar instead of brown. Omit vanilla and add 1 teaspoon grated lemon rind and 2 teaspoons lemon juice in first mixing stage.

Holiday Cookies. Use granulated sugar instead of brown. Add 1/2 cup finely cut candied cherries and 2 tablespoons finely cut citron. Use very finely chopped unblanched, toasted almonds instead of walnuts.

Toasted Almond Cookies. Add 1/4 teaspoon cinnamon in first mixing step. Use 1/2 cup very finely chopped toasted almonds instead of walnuts.

Peanut Cookies. Use 1/2 cup very finely chopped, salted, blanched peanuts instead of walnuts.

Refrigerator Molasses Cookies

Mix in saucepan:

1 cup Homogenized Spry
1 cup molasses
1 cup firmly packed brown sugar. Bring to boil over low heat and boil 2 minutes. Cool to lukewarm.

Add…1 unbeaten egg and mix

Sift together:

4 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 teaspoon soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves; add to molasses mixture and mix well.

Pack…dough firmly in 8″x8″x2″ Sprycoated pan lined with waxed paper.

Chill…in refrigerator overnight, or until firm enough to slice.

Cut…cookies of desired length and 1/8″ thick. Place on Sprycoated baking sheets. Sprinkle with sugar.

Bake…in moderate oven (350°F.) 10-15 minutes. Makes 8 dozen.

Sliced Gumdrop Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 unbeaten egg
1 teaspoon grated orange rind
1 teaspoon vanilla
1/2 teaspoon salt

Sift together:

1 cup sifted all-purpose flour
1/2 teaspoon soda
1/2 teaspoon baking powder; add to Spry mixture and blend.

Add…1 tablespoon water and mix.

Add:

1 cup rolled oats
1/2 cup shredded coconut
3/4 cup old-fashioned gumdrops, cut fine with scissors
1/2 cup chopped nuts and mix.

Divide…dough in half and press dough very firmly together into 2 rolls 2″ in diameter. Wrap each roll in double thickness of waxed paper, twisting ends rather tightly.

Chill…in refrigerator overnight.

Cut…in 1/4″ slices and place on Sprycoated baking sheets, allowing space for spreading.

Bake…in moderately hot oven (375°F.) 10-12 minutes. Makes about 4 1/2 dozen.

Vary the Shapes

Refrigerator cookies can be sliced in a variety of dainty shapes depending upon how the dough is chilled. For example, the dough can be formed into a roll and sliced into round cookies; or packed into a pan and sliced into squares or oblongs. For a larger yield of Refrigerator Nut Cookies, page 14, double the recipe and pack dough into 8″x8″x2″ pan lined with waxed paper. Chill in refrigerator overnight. Turn dough out of pan, remove paper, and cut dough in thirds. Slice and bake as directed.

Here are pages 11, 12 and 13 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below, each are clickable to view a larger size.

BAR COOKIES

Bar cookies are the type baked in a cake pan, cooled, then cut into small bars or squares. Brownies (page 12) are doubtless the all-time favorite in this group. Homogenized Spry, being soft and plastic, makes it possible to mix Brownies by a method of almost magic ease! And such luscious Brownies…melthingly soft and chocolate-y rich!

Better-than-ever Brownies…Spry’s Two-Minute Way!

All ingredients except nuts are blended smoothly together in a single step! Beat for 2 full minutes or count 200 strokes.

Cool thoroughly to avoid crumbling when cutting. Make 4 evenly spaced cuts across brownies each way with long, sharp knife.

Brownies

Sift into mixing bowl:

3/4 cup sifted all-purpose flour (or 3/4 cup plus 2 tablespoons sifted cake flour)
1 cup sugar
7 tablespoons cocoa
1/2 teaspoon baking powder
3/4 teaspoon salt

Add:

2/3 cup Homogenized Spry
2 unbeaten eggs
1 teaspoon vanilla
1 tablespoon corn sirup

Mix…thoroughly by beating 200 strokes (2 minutes on mixer at low speed). Scrape bowl and spoon once during mixing.

Stir in…1 cup coarsely cut nuts, reserving a few for top of batter. Spread batter in square 8″x8″x2″ Sprycoated pan; sprinkle remaining nuts over top.

Bake…in moderate oven (350°F.) 40-45 minutes. Avoid overbaking as it makes brownies less soft and moist.

Cool…in pan on rack 10 minutes. Turn out of pan, finish cooling on rack.

Cut…into squares. Makes 25 brownies 1″ thick.

Sweetmeats

Combine and cream well:

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 cup firmly packed brown sugar

Add…1 cup sifted all-purpose flour and blend.

Pack…mixture firmly in 8″ x 12″ Sprycoated pan.

Bake…in slow oven (325°F.) 20 minutes.

Beat…2 eggs well.

Add:

1 cup firmly packed brown sugar
1 teaspoon vanilla, beating until thick and foamy.

Add:

2 tablespoons flour
1/2 teaspoon baking powder
1 1/2 cups shredded coconut
1 cup chopped pecans and blend. Spread over baked mixture in pan.

Arrange:

10 candied cherry halves
10 pecan halves on top.

Bake…in slow oven (325°F.) 25 minutes.

Cool…in pan on wire rack. Cut in small bars or squares. Makes 3 dozen.

Brownies and Sweetmeats are excellent cookies for mailing because they keep well and travel without breaking or crumbling. Wrap them individually in waxed paper before boxing.

Teatime Date Bars

Pour:

1/3 cup boiling water over
2 cups chopped dates.
Cool.

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 unbeaten eggs

Add…date mixture and blend.

Sift together:

1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup chopped nuts and blend. Spread mixture in 10″x10″x2″ Sprycoated pan.

Bake…in moderate oven (350°F.) 40-45 minutes. Cool in pan; cut in bars, roll in powdered sugar. Makes 24.

Sea Foam Pecan Squares

Combine and beat thoroughly:

1/3 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg yolk

Sift together:

3/4 cup sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.

Add…1/2 cup chopped pecans and mix.

Press…dough evenly into shallow oblong Sprycoated pan about 8″x12″.

Beat…1 egg white until stiff and dry.

Add…1/2 cup firmly packed brown sugar gradually, beating well after each addition.

Add…1/4 teaspoon vanilla; spread over mixture in pan.

Sprinkle…1/4 cup chopped pecans over top.

Bake…in slow oven (325°F.) 30-35 minutes. Cool.

Cut…into small squares. Makes about 35.

Here are pages 9 and 10 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below that are clickable to view a larger size.

DROP COOKIES

Drop cookies, unlike stamped cookies, are merely “dropped” on the baking sheet. Usually the dough is measured out in level tablespoonfuls, leaving space on the cookie sheet to allow for the cookies to spread while baking. Sometimes a teaspoon is used for dropping the dough, but if a round measuring tablespoon is filled level full, then pushed out on the sheet with a spatula, a cookie of nice round shape results.

Drop cookies are often of the soft, moist, cake-like kind though some types flatten during baking to make a crisp, thin cookie. Drop cookies may be glazed or frosted and decorated for an especially attractive appearance.

Frosted Chocolate Nut Drops

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1 unbeaten egg
2 oz. chocolate, melted
1 teaspoon vanilla
1/2 teaspoon salt

Sift together:

1 1/4 cups sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup buttermilk or sour milk and blend.

Add…1 cup chopped walnuts and mix.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 12-15 minutes. Cool.

Frost…tops of cookies with Chocolate Frosting, page 21. Sprinkle with chopped nuts. Makes about 3 dozen.

Stone Crock Raisin Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 unbeaten eggs

Sift together:

1 1/2 cups sifted all-purpose flour
3/4 teaspoon soda; add half of flour to Spry mixture and blend.

Add…1/4 cup buttermilk or sour milk and mix; then add remaining flour, blend.

Add:

1 1/2 cups rolled oats
1 cup chopped nuts
1 1/2 cups seedless raisins and mix well.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderately hot oven (375°F.) 12-15 minutes. Makes 5 dozen.

Pineapple Crinkles

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
1 teaspoon salt
1/2 teaspoon grated lemon rind
1 unbeaten egg

Add…1/2 cup drained canned crushed pineapple and blend.

Sift together:

2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well.

Drop…level tablespoons of dough on Sprycoated baking sheets.

Sprinkle…with mixture of 1 tablespoon sugar and 1/4 teaspoon nutmeg.

Bake…in moderately hot oven (375°F.) 12 minutes, or until a delicate brown. Makes 3 dozen.

Gail’s Brown Sugar Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1 unbeaten egg
1/2 teaspoon salt
1 teaspoon vanilla

Sift together:

1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder; add 1/2 of flour to Spry mixture and mix well.

Add…2 tablespoons hot water and blend; add remaining flour and blend.

Add:

1/2 cup chopped dates
1/2 cup chopped pecans and blend.

Drop…level tablespoons of dough on Sprycoated baking sheets. Press cookies lightly with floured tines of fork to flatten slightly.

Bake…in moderate oven (350°F.) 10-15 minutes. Makes 3 dozen.