This is a Spry can recipe label (see another one here [1]), date unknown. It’s on cardboard stock and features the Aunt Jenny character Spry used for marketing. Recipes are typed below and you can click the pictures to view a larger size if you like.
The Spry Way to Make:
AUNT JENNY’S FAVORITE CAKE
(All measurements are level)
1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, unbeaten
2 1/2 teaspoons baking powder
2 cups sifted flour
3/4 cup milk
Blend Spry, salt, and vanilla. Add sugar gradually and cream well. Add eggs, singly, beating well after each addition.
Sift baking powder with flour 3 times. Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth.
Bake in two Spry-greased 8-inch layer pans in moderate oven (375°F.) 25 minutes.
Spread Quick Butterscotch Frosting between layers and on top and sides of cake.
1 cup brown sugar, firmly packed
3 tablespoons Spry
2 tablespoons butter
1/4 teaspoon salt
1/4 cup milk
1 1/2 cups sifted confectioners’ sugar
Combine brown sugar, Spry, butter, and salt in saucepan and bring to boil, stirring constantly.
Add milk and cook over low heat 3 minutes. Cool.
Add confectioners’ sugar and beat until thick enough to spread.
SPRY Stays Fresh and Creamy on Kitchen Shelf