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Be a Better Housewife With These Cookie Recipes

Home Baking Made Easy coverHome Baking Made Easy
For Beginners and Experts
Lever Brothers
1953

This small cookbook is a delightful homage to the 1950s. Note the fashionable matching aprons on the cover. This is more pamphlet than book and was probably a give-a-way back in the day. Spry is the brand name of shortening that was the main competitor to Proctor and Gamble’s Crisco. In the USA, it was more or less gone by the late 1960s. My mom remembers this as a staple in growing up. We featured another Spry book back in the day. Click here to see that post.

The recipes don’t look too bad. Of course this little booklet is dated but it is a delightful peek into our recent past.  On the last picture you can see the delightful companion booklets about cakes and pies your husband likes. (Maybe the cookies won’t do it.)

Bon Appetit!

Mary

Of course we need to recommend the Gallery of Regrettable Food  and Retro Recipe for sharing some of the love of old school cooking!

Spry's easy stamped cookies

What does a shortening do?

Spry

Spry's one bowl cake method

15 Responses to Be a Better Housewife With These Cookie Recipes

  • I love the “sifted flour” . Does/Did anybody ever sift flour? The Ginger Crinkles are cookies I used to make a lot – not with Spry however. The tops never seem to be attractively crinkled though.

    • Yes. Some recipes won’t turn out right unless you sift the flour first.

      I want this book. I love baking.

    • Try these: http://www.simplyrecipes.com/recipes/molasses_spice_cookies/

      I never sift flour, but I hardly see it asked to be. Some recipes have started calling for flour by weight; it’s the most consistent measurement.

      I never use shortening. Blech!

      • Can’t, I’m allergic to cinnamon. Just smelling it makes my throat start to swell shut.

        It really stinks cause it means I miss out on a lot of foods I used to be able to eat, like ginger snap cookies and pumpkin pie. And despite my searching and even asking famous tv cooks, no one will tell me what I can substitute.

        I have a cookbook for Junior’s Cheesecakes and to make their cheesecake crust you have to sift cake flour.

        • I’m not sure about a direct sort of substitution for cinnamon, but how about asking a spice purveyor, like http://www.penzeys.com/ ? I think they would have a better handle on which spices are alike.

        • Ask at Penzey’s for powdered galangal. It’s also a bark, like cinnamon, but is less spicy and more woody. I usually use it with cinnamon (in banana bread for instance) but I think it would be very distinctive on its own, or in a blend with other baking spices like cloves, anise, mace, allspice, nutmeg, ginger, etc., nuts, and extracts you often see called for in baking recipes like vanilla, almond, lemon…

  • Mmmm … Spry. It’s homogenized!

  • While it’s good that the daughter is sitting with ankles crossed, she hasn’t mastered “knees together.” She’s going to end up on that famous 50s show “Sixteen and Pregnant and Sent Off to the Home for Unwed Mothers.”

  • I do dig those matching aprons, though.

  • My mother had that!

  • I love the fonts in this book.

  • Ah, the nutritional benefits of shortening!

  • Um . . . are the first two interior scans supposed to be identical?

  • I, for one, am extremely disappointed that the Rob Roy cookies do not have whisky in them!