"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

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    some on top of your fish, and see how good it tastes. Make your sauce with SPRY San smooth creamy sauce that is easy to make and easier still to eat! Put a spoonful into your mashed potatoes. It makes them creamy white and rich with body-building nourishment. For tea, make your small rich cakes with SPRY, and ice them with an icing made with SPRY. You will find all the recipes you need in this book; for scones and hot cakes, too. For dinner or supper, make your soup with fry your fish-and potatoes in it, make your main dish (grill, stew, or meat pie or roast) and enrich your vegetables with SPRY; make your pudding and your sweet sauce and your savoury all from the recipes containe.] in this book. WHAT IS SPRY? is a snow-white vegetable fat, made entirely from pure vegetable oils. It is tasteless, odourless, and perfectly digestible. But the special point about SPRY is that it has been “ ready- creamed.” This gives it a velvet texture, absolutely new in cooking fats, and this smoothness gives you easier working and also better results in every kind of cooking. And because SPRY has no flavour of its own, it improves the flavour of every ingredient used in cooking, just as cream brings out the flavour of fruit. There’s another special point you’ll like about SPRY, too. It will keep absolutely fresh for months on end, under ordinary kitchen conditions. IT IS EASIER TO COOK WITH SPRY What makes a rich cake light and feathery? ‘The good blending of fat, sugar and eggs. Ei blends with sugar at once;
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