This recipe ad was clipped from a magazine and found tucked away in an old recipe box. Spry’s Aunt Jenny was prominently pictured at the top of the ad, not sure what date this was published. The recipe is typed out below along with a scanned copy, you can click to view a larger picture.

TRY MY ROSY RHUBARB PIE
SPRY GIVES SUCH
TENDER FLAKY CRUST
SAYS AUNT JENNY

ROSY RHUBARB PIE

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 teaspoons grated orange rind
4 cups pink rhubarb, cut
1 recipe Spry Pie Crust
1 tablespoon butter

Mix sugar, tapioca, orange rind, and rhubarb (unpeeled). Let stand while pastry is being made. Roll 1/2 of dough 1/8-inch thick and line a 9-inch pie plate. Fill pie shell with rhubarb and dot with butter.

Roll remaining half of dough and cut into narrow strips. Place strips on top of filling 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. Brush strips with milk and sprinkle generously with sugar. Bake in hot oven (425° F.) 50 to 60 minutes. You’ll be delighted how tender and flaky Spry pastry is–and so digestible. Spry cakes are a real treat, too. And what crispy, digestible fried foods Spry gives!

SPRY PIE CRUST

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

Sift flour and salt together. Add 1/2 of Spry and cut in until mixture is as fine as meal. This makes pastry tender. Add remaining Spry and continue cutting until particles are size of navy bean. This makes pastry flaky. Sprinkle water gradually over mixture. With a fork, work lightly into a dough. Add just enough water to moisten.

(All measurements in these recipe are level)

Only Spry gives ALL these 3 EXTRA ADVANTAGES

Purer . . . stays fresh longer . . . creams so easily

“SPRY looks purer. Just see how gleamin’ white it is. An’ Spry is purer. That’s why you can fry without unpleasant smell or smoke–why Spry cookin’s so extra delicious. Make this pie. Get grand delicate-tastin’ pastry. Try a Spry cake, too. They’re just grand. Change to Spry today for all bakin’ an’ fryin’!”

AN’ REMEMBER, SPRY CAKES ARE LIGHTER CAKES