“This was a NEW recipe I created one day, by eating Philadelphia Cream Cheese and Whole Berry Cranberry Sauce together - Yes, I know I’m odd! However it was really GREAT so I thought, something could be made of this odd craving I had! “ So try them all…each one is a winner–a recipe to treasure! These same techniques of mixing are basic to other Spry cookies, too. So study the pictures and captions, then make up the recipe for Sugar Cookies and see how easy it is to make these wonderful cookies of the tender crispness and old-time flavor. Each picture shows a fundamental procedure in mixing, shaping, and baking. Pictured in this book are the key steps in making stamped cookies like Sugar Cookies the easy Spry way (see page 6). Now Spry techniques have done away with those tedious steps: creaming, rolling, cutting! With Homogenized Spry, the dough is mixed in just two easy steps…the cookies are shaped by stamping little mounds of dough into round, thin cookies right on the baking sheet! Then the cookies were carefully cut out with a cookie cutter and baked. Among them, you’ll find lots of new family favorites, I’m sure.Ĭrisp, tender, round-as-a-dollar Sugar Cookies are everybody’s favorite–now as in grandmother’s day! The old-fashioned way to make them was to cream the shortening with the sugar and make a dough that could be rolled out thin. And won’t your whole family be delighted! So give them cookies often–try ALL the kinds. Once you’ve tried these easier new methods, you’ll want to make cookies much oftener, I know. Your cookies are done in no time–just one bowl, no fuss or muss–and they’ll be better cookies, too, because Spry is homogenized–pre-creamed to blend easier, quicker with the dry ingredients. What’s more, I think you’ll find these tested recipes amazingly easy to use, based on newer techniques for mixing, shaping, and baking. So I’ve included all kinds–among them you’ll be sure to find the perfect cookie for almost any occasion from the children’s birthday parties to the most formal reception. Just about everybody loves cookies, and any occasion is a good excuse for making them. I’m so glad you sent for it, and I hope you’ll find it a real treasure for your cookbook shelf. Here is my new Spry Cookie Cookbook, with recipes for a host of delicious Christmas cookies. …and so easy with Spry’s One-Bowl Method!”
This was published in 1952 and distributed by Lever Brothers Company This is the inside cover and page 1 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. I’ve added additional photos of this gorgeous booklet below.Aunt Jenny’s Old-Fashioned Christmas Cookies Recipe Book page 1 Some of the interesting sections include directions for setting an attractive table, children’s party recipes, “Dishes for Convalescents” and more. The gelatine mold illustrations are beautiful, with the exception of the fish mold but that is just my opinion. The colors are bright and pretty pastels. I love the mix of Art Deco and 18th century illustrations and Marie Antoinette vibes. It is absolutely one of my favorites in my collection. The 1927 “Knox Gelatine Dainty Desserts Salads-Candies” published by Charles B. That brings us to todays vintage cooking booklet. She always served her congealed salads respectably, in a vintage Pyrex refrigerator dish with a glass top. Strangely unappetizing sights that I absolutely love to look at! No, Nanny’s presentation was simple and unfussy. Those jewel-toned, jellied mounds with floating chopped meats, eggs and vegetables, trimmed with lettuce leaves and radish roses.
As far as I know, Nanny never created the fancy molded jello salads that sometimes grace or disgrace the covers of vintage mid-century cookbooks. I still do this at the site of shiny, jiggly jello whenever I see it. I can vividly recall sitting at her table as a little girl, singing the jello jingle in my head “watch it wiggle, see it jiggle” and giggling. Nanny, she preferred her own layered strawberry, cream cheese salad with pecans and a pretzel base, if I remember correctly. My mother’s favorite was the orange jello salad with shredded carrots. This is an educated guess as my mother nor myself really know how she made it. I believe it consisted of orange or peach jello, evaporated milk, mayonnaise, pineapple bits and pineapple juice. It was a sweet and opaque, peachy-pink color that had an airy, fluffy texture. Mine was, what tasted like, peach jello with pineapple tidbits. We all had our own favorite fruity flavor. I didn’t care for all of her gelatinous creations but more often than not, I happily ate them. My Nanny almost never served a meal without a “congealed salad” or jello salad, as we know it.
0 kommentar(er)
