The Algona Upper Des Moines from Algona, Iowa on January 10, 1956 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, January 10, 1956
Page:
Page 26
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You whip in instant cocoa... •••••••••••••*•••••••••••••••••••* You fill with angel creme filling! •••••••••••••••••••••••••••••••••••••••••••••••••• CHOCOLATE CRUNCH SPRYCRUST V4 cup less 1 tablespoon Spry 2 teaspoons instant cocoa dissolved in 3 tablespoons boiling water 1 teaspoon milk 1V 4 cups sifted all-purpose flour % teaspoon salt 1% tablespoons semisweet chocolate pieces, chopped rather fine Put Spry in mixing bowl. Add hot dissolved cocoa and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt together onto Spry whip and stir quickly into a dough. Pick up and work into a smooth dough; shape into a flat round; Roll between two 12" squares of waxed paper into a circle %" thick and about size of paper. Peel off top paper, sprinkle chopped chocolate over pastry, leaving about a 1" border plain. Be-cover with paper and gently roll chocolate into dough. Turn paper and pastry over, peel off top paper, and place pastry in 9" pie pan, chocolate side up. Remove paper, fit pastry into pan, trim %" beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot oven (450°F.) 14-19 min. INTRODUCING Ttl fWSJ JNEW IDEA IN THE HISTORY OF PIECRUST! imple but Sensational! SPRYCRUST IS FLAVORED PIECRUST! Now lor #ie first time you can make as many different flavored piecrusts as there are flavors-chocolate, ioney, mocha, coffee, pineapple, just to mention a few. .. Based on the famous Spry "Water-Whip" pastry method, Sprycrust .Hanentirely new and original kind of pastry. And.it's amazingly simple to prepare. You whip Hi iflayor—you roll in a texture. Important: Do not, finder any circumstances, make substitutions for Spry. , j&sSktuiy^ood cook •you know. The real test of a shortening is piecrust. l£foIf you have failures -with piecrust, don't blame yourself. Blame the Shortening;.,, and switch ^Spiy.NobHMr^shbrteningydu can buy can top Spry for pure shortening power. And this power is uniformly distributed through every pound. Thanks to homogenizing, plus a patented process of protecting its purity, Spry has the "built-in" safety to guarantee perfect piecrust every time you bake. So don't take chances. Take homogenized Spry and be sure! Spry Is Best for Pie and Everything Else You Bake or Fry! 31 Original and Exciting New Sprycrust and Pie Mate Filling Becipes FREE! Send your name and address and one Spry label to: Sprycrust, Box 179, New York 46, N.Y ei«3E LEVER BROS. CO. Aunt Jenny it bode on your local CBS Radio Station, listen for more Sprycrutf ideas.

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