The Algona Upper Des Moines from Algona, Iowa on January 10, 1956 · Page 44
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The Algona Upper Des Moines from Algona, Iowa · Page 44

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, January 10, 1956
Page:
Page 44
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You whip in inttent cocoa. •••••••••••••••••!»•*•••••••••••••••••• You roll in chocolate bits.. Vou fill with angel ereme filling! CHOCOLATE CRUNCH SPRYCRUST Vi cup toss 1 tablespoon Spry 2 teaspoons instant cocoa dissolved In 3 tablespoons boiling water 1 teaspoon milK 114 cups sifted ell-purpose flour x H teaspoon salt 1ft 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. Re-cover with paper and gently roll chocolate into dough. Turn paper and pastry over, peel off top paper, and place pastry in 0" pie pan, chocolate side up. Remove paper, fit pastry into pan, trim H" beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot oven (460°F.) 14-19 min. INTRODUCING THE FIRST NEW IDEA IN THE HISTORY OF PIECRUST! ••••••••••••••••••'••••••••••••••••••••••••••••••••••••••*•••« SPRYCRUST IS FLAVORED PIECRUST! Now for the first time you can make as many different flavored piecrusts as there are flavors-chocolate, honey, mocha, coffee, pineapple, just to mention a few. Based on the famous Spry "Water-Whip" pastry method, Sprycrust is an entirely new and original kind of pastry. And it's amazingly simple to prepare. You whip in flavor-you roll in a texture. Important: Do not, under any circumstances, make substitutions for Spry. Ask any good cook you know. The real test of a shortening is piecrust. So if you have failures with piecrust, don't blame yourself. Blame the shortening ... and switch to Spry. No.other shortening you 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 Recipes FREE! Send your name and address and one Spry label to: Sprycrust, Box 179, New York 46, N. Y 619 = 8 LEVER BROS. CO. Aunt Jinny it back on your local CBS Radio Station, Liiton for mor» Sprycrvtt idiot.

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