Lever Brothers Company

FOOTNOTES

Transcriber's Notes

LEVER
Golden Jubilee
USA 1895-1945

10
LUSCIOUS NEW CAKES

MADE BY SPRY’S AMAZING NEW ONE-BOWL METHOD

—NO BUTTER NEEDED!

IT’S EASY NOW TO GET LIGHTER, MORE DELICIOUS CAKES—EVEN IF YOU’RE SHORT ON SUGAR!

says Aunt Jenny

Better cakes than ever, Spry’s new way
No butter needed for a single cake!

GLORIA CHOCOLATE LAYER CAKE
(2-Egg Yellow Cake)

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 25-35 minutes.... SPREAD Gloria Chocolate Frosting between layers and on top of cake. PRESS pecan halves into frosting around edge of cake. Increase frosting recipe one-half to make enough frosting to cover sides, too.

Maple Fondant Cake. Add 1/2 teaspoon maple extract to batter and bake in layers as directed. Spread Maple Fondant Icing between layers and on top of cake. Decorate with nuts, if desired.

GOLDEN JUBILEE CAKE

The makers of Spry are celebrating their Golden Jubilee.... You will find cause for celebration, too, in the more delicious cakes you can make now by Spry’s new method.

SIFT flour, sugar, baking powder, soda, and salt into mixing bowl.... ADD grated fruit rinds.... DROP in Spry.... ADD combined orange juice and water and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD lemon juice and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden Jubilee Frosting between layers and on top and sides.

ORANGE UPSIDE-DOWN CAKE

Saves sugar—needs no frosting. Easy one-egg cake with company glamour. Grand for cottage pudding. Stays fresh and moist for days—thanks to New Spry.

Sprinkle brown sugar in Spry-coated 8 × 8-inch pan. Arrange oranges on sugar. Then make batter.

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk and vanilla and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg and beat 150 strokes.... POUR batter over oranges and sugar in pan.... BAKE in moderately hot oven (375° F.) 30-40 minutes.... SERVE warm upside down. Maraschino cherries can be used for decoration.

MAKE THE MOST OF YOUR SUGAR!

GALA PARTY CAKE

Win loads of praise! Serve this beautiful nut cake on festive occasions. Made with New Spry, this cake will stay moist for days. Rich and delicious even without frosting. Try it this way if short of sugar.

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk, flavoring extracts, and 1 whole egg and beat 200 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD the remaining 2 eggs and egg yolk and beat 250 strokes.... ADD nuts and mix 25 strokes.... BAKE in Spry-coated 9-inch tube pan in moderately hot oven (375° F.) 60-70 minutes.... FROST with Seven Minute Frosting flavored with 1/4 teaspoon each almond and orange extracts.

MARBLED SPICE CAKE

Attractive, delicious cake. Made so quick and easy—without creaming or long, hard beating—thanks to Spry’s new blendability.

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... DIVIDE batter in half.... ADD spices to 1/2 of batter and blend.... DROP batter alternately by tablespoonfuls into 10 × 10 × 2-inch Spry-coated pan. RUN spatula through batter several times to marble.... BAKE in moderately hot oven (375° F.) 35-45 minutes.... FROST top of cake with Minute Penuche Frosting.

PEERLESS COCONUT WHITE CAKE

Feather-light, snowy white! So easy to make with New Easy-Mix Spry and its new method. No creaming—no long, hard beating!

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then flavorings, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg whites and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Peerless Frosting between layers and on top and sides. Sprinkle 2 cups coconut all over frosted cake.

FILIGREE DEVIL’S FOOD CAKE

Richer flavor, moist, velvety texture. Economical. Uses cocoa. Mixed in less than 5 minutes—with quick-blending Spry. Decorate it with web design for company.

SIFT flour, sugar, cocoa, soda, cream of tartar, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Seven Minute Frosting between layers and on top.... LET frosting set so it will “pull”.... MAKE filigree effect as illustrated.... MELT 1/2 ounce chocolate with 1/2 teaspoon Spry.... MARK 5 circles around top of cake and pour in chocolate.... MAKE 8 evenly spaced strokes toward edge, then make 8 upward strokes to give web effect.

VICTORIAN APPLESAUCE CAKE

Spicy, fruity! Favorite with young and old! So easy with Spry! Keeps fresh a long time. Grand for lunch boxes. Saves sugar—needs no frosting!

SIFT flour, sugar, soda, salt, cocoa, and spices into mixing bowl.... DROP in Spry.... ADD about 2/3 of applesauce and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining applesauce and beat 50 strokes.... ADD dates, raisins, and nuts and mix thoroughly.... POUR batter into Spry-coated tube pan. SPRINKLE nut-sugar topping mixture over batter.... BAKE in moderate oven (350° F.) 1 hour and 25-35 minutes. Or bake in Spry-coated 10 × 10 × 2-inch pan in moderate oven (350° F.) 55-65 minutes. If preferred, omit topping.

SUPERB FROSTINGS TO FLATTER YOUR SPRY CAKES

FUDGE BAR CAKE

It’s a favorite with every man—this rich, chocolate-y cake so easy to make by Spry’s new method.

PUT cut-up chocolate in mixing bowl. POUR boiling water gradually over chocolate and stir until melted.... Cool.... SIFT flour, sugar, salt, and soda into mixing bowl containing chocolate mixture.... DROP in Spry.... BEAT 200 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD milk, vanilla, and egg.... BEAT 100 strokes.... BAKE in Spry-coated 8 × 8 × 2-inch pan in moderate oven (350° F.) 35-45 minutes. SPREAD top of cake with Minute Fudge Frosting into which 1/4 cup nuts have been stirred just before spreading. For a larger cake like the one pictured, double the recipe, but use 2-1/2 cups cake flour. If all-purpose flour is used, use 2-1/4 cups, add milk and vanilla after dropping in Spry, and beat 200 strokes. Add eggs and beat 200 strokes.

CHERRY DREAM CAKE

How your guests’ eyes will shine! Hear them exclaim—“Exquisite!” “Divine!” And this party cake is so easy to make Spry’s new way.

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk and extracts and beat 200 strokes.... SCRAPE bowl and spoon often while mixing.... ADD egg whites and beat 250 strokes.... ADD cherries and blend.... BAKE in two deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 25-35 minutes. FROST with Cherry Fluff Frosting.