Here are pages 22 and 23 of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section.

There are scans of each of the pages, you can click the full-page pictures to view a larger size.

Quick Breads

BISCUITS . . . SHORTCAKE

These baking powder biscuits and their tempting variations have a homemade goodness you can’t match any other way. They look professional, but are easy-made with Spry. Quick breads are leavened with baking powder or soda and baked as soon as mixed.

Homogenized Spry gives tender, flaky biscuits that “melt in your mouth.” And because Spry is 100% pure shortening, it lets through all the delicate flavor of your favorite spreads.

BAKING POWDER BISCUITS

A popular type of quick bread–delicious with almost any meal.

Bake in very hot oven (450° F.) 12 min.
Makes 1 doz. 2 1/2″ biscuits or 1 1/2 doz. 2″ biscuits.

2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1/3 cup Homogenized Spry
3/4 cup milk

Sift flour, baking powder and salt into mixing bowl. Cut in Spry until mixture is as fine as meal. Add milk, mixing to a soft dough. Knead lightly on floured board for 20 seconds. Roll to 1/2″ thickness. Cut with floured biscuit cutter into rounds of desired size and place on Sprycoated baking sheet. Bake as above.

VARIATIONS

CHEESE QUICKIES: Add 3/4 cup grated American cheese to flour-Spry mixture; add 1 cup milk, mixing to a soft, sticky dough. Drop by tablespoonfuls on Sprycoated baking sheet, brush with melted butter or margarine. Bake as above.

STICKY BUNS: Caramel-coated, with cinnamon and raisins.

Bake in hot oven (425°F.) 30-35 min.
Makes 1 doz. buns.

Knead dough lightly for 20 seconds–makes light, fine-textured biscuits.

Blend 1/2 cup brown sugar, 2 tablespoons soft butter or margarine, and 1 tablespoon dark corn sirup; spread in bottom of 8″ x 8″ x 2″ square pan. Roll dough into rectangle about 6″ x 18″ and 1/4″ thick. Brush with melted butter or margarine. Sprinkle with 1/2 cup brown sugar, 3/4 teaspoon cinnamon and 1/2 cup raisins, chopped. Roll like jelly roll, cut into 1 1/2″ slices, arrange on sugar mixture in pan. Bake as above. Turn out of pan, bottom side up, on rack.

“BIG TREAT” STRAWBERRY SHORTCAKE: The rich biscuit-type “family size” shortcake. Put together with berries and serve warm.

Bake in very hot oven (450° F.) 17-20 min. Makes 6 servings.

Add 1/4 cup sugar when sifting dry ingredients. Increase Spry to 1/2 cup. Instead of 3/4 cup milk, use a mixture of 1 beaten egg and 7 tablespoons milk. After kneading the dough about 30 seconds, pat it evenly into a Spry-coated 8″ round layer pan 1 1/2″ deep. Bake as above. Hull, slice and sweeten 1 quart fresh strawberries. When shortcake is done, split hot shortcake carefully in half and spread with soft butter or margarine. Put together with half the strawberries, cover with remaining half and top with 1 cup heavy cream, whipped. Serve at once.

MUFFINS . . . BREADS

Muffins, corn bread and coffeecakes are made from softer dough than biscuits and are not kneaded or rolled.

MUFFINS

Bake in hot oven (425°F.) 20-25 min.
Makes 14 medium-sized muffins.

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1/3 cup homogenized Spry
1 egg, beaten
1 cup milk

Sift flour, baking powder, salt and sugar into mixing bowl. Cut in Spry until mixture is as fine as meal. Combine egg and milk. Turn liquids in to dry ingredients and stir vigorously until all flour is dampened. Pour batter into Sprycoated 2 1/2″ muffin pans, filling them 2/3 full. Bake as above.

VARIATION

DRURY LANE MUFFINS: Reduce flour to 1 cup; add 1/2 cup sifted whole wheat flour and 1/4 cup corn meal. Bake same as above.

GOLDEN CORN BREAD

Bake in hot oven (425°F.) 30-35 min.
Makes one 8″ x 8″ square.

1 cup sifted all-purpose flour
1 1/2 cups corn meal
3 teaspoons baking powder
2 teaspoons salt
1/2 cup Homogenized Spry
2 eggs, beaten
1 1/3 cups milk

Sift flour, corn meal, baking powder and salt into mixing bowl. Cut in Spry until mixture is as fine as meal. Combine egg and milk. Turn liquids in to dry ingredients and stir vigorously until all flour is dampened. Bake in a Sprycoated 8″ x 8″ x 2″ square pan as above.

VARIATION

CORN MUFFINS: Make batter for Golden Corn Bread. Bake in Sprycoated 2 1/2″ muffin pans.

Bake in hot oven (425°F.) 20-25 min.
Makes 14 medium-sized muffins.

QUICK COFFEECAKE

Combines yeast — for fragrance and homemade goodness — with baking powder for quick rising! Delicious warm or cold.

Bake in moderate oven (350°F.) 40-50 min. Makes one 9″ round or square cake or 8″ x 12″ oblong.

1/2 package compressed or dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
1/2 cup Homogenized Spry
1/2 cup sugar
1 egg, unbeaten
2 cups sifted all-purpose flour
2 1/2 teaspoons double acting baking powder*
1/2 teaspoon salt
1/4 cup milk

Crumble or sprinkle yeast in lukewarm water in small bowl; add 1 teaspoon sugar and mix well. Let stand until yeast is thoroughly dissolved (5-15 min.). Combine Spry, 1/2 cup sugar and egg and beat until smooth. Sift flour with baking powder and salt; add half to Spry mixture, beating well. Add yeast mixture, then milk, then remaining flour mixture, beating after each addition until smooth. Spread batter in Sprycoated 9″ round layer pan 1 1/2″ deep (or 9″ x 9″ x 2″ square pan or 8″ x 12″ x 2″ oblong pan). Sprinkle with Crumbly Topping. Bake as above.

*With a TARTRATE BAKING POWDER, use 3 1/2 teaspoons.

Crumbly Topping. Mix 1/2 cup firmly packed brown sugar, 1/4 cup sifted all-purpose flour, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons butter or margarine. Add 1/4 cup chopped walnuts and mix.