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DERIVEP FROM THE
CAVJGA, MEANING YOKE . f5BsT
BUNCH OF HIGH SCHOOL BOVS AND GIRLS POOR MARY SHE’S
GOING BY, JENNY BEEN OUT TO THE LEFT OUT'OF
POND SKATING, I GUESS. THOUGHT _ THINGS SOMEHOW.
-,ONE OF THEM WAS ‘ | WONDER IF >
MARy marshall ■ T
if EXT PAY ...
^RIJTMARY OH. AUNT JENNY, '
r!il, n uaL \ ' DIO ONCE ANP
CHILD, MAV8E IT WAS AN 4
YOU RE TLX) SHY T » » cmp *
AND STANDOFRSH..\ EVERYTHING
..HOW ABOUTGIVIN* i
A LITTLE PARTY AN’1 W^jrWRONO
INVITIN’ - '^^VENTHE <
MOTHER CAN’T COOK 1
UKE VOU. THE CAKE SHE
BAKED... WELL, EVEN
.LEFT MOST OF IT...
A/ELL,MARY, K)U TRY THIS
CARAMEL CHOCOLATE CAKE
OF MINE AND SEE IF VOU
. THINK THE BOVS AND
^GIW^OULD LIKE IT
r OH. AUNT JENNY, ITS
GRAND...UM M-M ...SO RICH
AND CHOCOLAT-y! AND
ISN’T IT FINE-GRAINED
. AND VELVETY!
rMARy, you Give .^B
ANOTHER PARTY AN ■
BAKE A CAKE LIKE THIS ~
YOURSELF. SHUCKS,YOU CAN
DO IT EASY AS ROLLIN’OFF
. SEE HOW MUCH CREAMIER Spry IS
■^v THAN OTHER SHORTENINGS.YOU
1 MIX A CAKE IN HALF THE TIME.
; AN'Spry GIVES
DAD LOVES PIE _ *)U FRV WITH \
AND FRIED FOODS Spry AND THEYIl v
> TOO, BUT TH EY BE SO CRI SPY AN D
ALWAYS GIVE HIM DIGESTIBLE A CHILD
^INDIGESTION CANEAT’EM ,
CARAMEL CHOCOLATE CAKE
hi cup Spry 3 ounces chocolate, melted
H teaspoon salt 2 cups silted Hour fcake
1 teaspoon vanilla Hour preferred)
1 cup sugar 2 teaspoons baking powder
2 eggs, unbeaten teaspoon soda
i 1 cup milk
Combine Spry, salt and vanilla. Add sugar
gradually and cream until light and fluffy.
So much rosier and quicker with trifle-creamed
Spry! Add eggs, one at a time, beating thor
oughly alter each addition. No wonder your
cake is lighter, more velvety; with a fine,
fluffy batter like this! Add melted chocolate
and blend well.
Sift flour,baking powderand soda together.?
times. Add small amounts of flour to creamed
mixture, alternately with milk, beating after
each addition until smooth. Pour batter into
two 8-inch layer pans greased with Sprv. Bake
in moderate oven (,?50° K.) .?() to ,?5 minutes.
Notice how wonderfully fine-grained and ten
der this chocolate cake is! But remember, only
Spry can give, perfect results with this recipe.
Spread Caramel Frosting between layers
and on top and sides of cake. Decorate with ,
halves of walnuts if desired.
CARAMEL FROSTING i
X cup sugar 2 tablespoons caramelized lit
X CUP hot water sugar sirup S
2 tablespoons Spry 2X cups sifted confectioners' IS
1 tablespoon butter sugar Iz
X teaspoon salt 1 egg yolk
X teaspoon vanilla 4 tablespoons scalded cream
Place \4 cup sugar in skillet and stir constantly
over medium heat until sugar is melted and
rather dark. Remove front fire, add % cup hot
water gradually, and stir until dissolved.
Combine Spry, butter, salt, vanilla, and
caramelized sugar sirup and blend. (Remain
ing caramelized sugar sirup can be stored for /t
future use.) Add 14 cup sugar gradually, fjf
creaming well. Add egg yolk and blend. V
Add remaining sugar, alternately withcrcam, \
beating until smooth and creamy and stiff [
enough to spread. Add just enough cream to \
make a nice spreading consistency. See how i 1
creamy-smooth Spry makes this frosting— •
and how fresh it keeps! Makes enough frosting
to cover tops and sides of two 8-inch layers.
LA.U measurements in these recipes are level)
dip and save this Spry recipe
In 34b. and 14b. cam
GOSH, MARY, DID YOU
' MAKE THIS SWELL
SAVE THE LAST PIECE FOR
ME AN’ lU TAKE YOU TO
THE DANCE NEXT WEEK
MARYS HAVIN A WONDERFUL TIME NOW, 1
CALVIN. I TELL VOU THERE'S NOTHIN’ LIKE J
v GOOD FOOD FOR WINNIN’VOU FRIENDS 9
\ AND NOTHIN’UKE Spry FOR GIVI N’YOU 9
V ^^GmDronp ^9
f YES, LADIES .Spry 1
I MAKES YOUR CAKES S
AN* PIES AN* FRIED FOODS
TASTE TWICE AS GOOD. ITS A
> STAYS FRESH AN* ^
r CREAMY RIGHT ON \|
r THE KITCHEN SHELF. 1
l SO BUY THE 3LB.CAN. I
^ YOU SAVE MONEY 1
Columbia amt mar f
Want pastry and fried foods that melt in your mouth-are EASY to digest?
T HOPE all you folks will try this Caramel
X Chocolate Cake receipt of mine, for it’s a
mighty good one, if I do say so. But sakes,
you’ll be missin’ a lot of good eatin’ if you stop
with just this one cake and don’t keep on usin’
Spry for all your bakin’ and all your fryin’.
“Spry’s what they call an all-purpose short
enin’. There isn’t a thing I bake or fry that
don’t taste better since I been usin' it. Biscuits
and muffins are a lot move tender aitd delicate
flavored. Pastry’s so tender and flaky and di-3
> gestible you could eat it three times a day. My
husband, Calvin, does many a time! Spry-fried
foods^don t lay heavy on the stomach, either.
1 hey re crispy and light and not a mite greasy.
Why, Doc Allen’s wife gives ’em to her children
—and she used to be a trained nurse!
“And Spry certainly lightens us women’s
work like nobody’s business! You can mix a
cake with it in half the time. Why? you'll say
it’s the creamiest shortenin’ ever! And you
don’t get your kitchen full of smoke*when you
fry. You just try Spry and you’ll never go
back to other shortenin’s.#TVy Spry today!”
The new, purer ALL-vegetable shortening
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