HOT N HEARTY STEAK PIE

Fry1½ cups sliced onions slowly until yellow in ⅓ cup Homogenized Spry. Remove onions and save for later use.

Cut1½ pounds round steak in ½″ pieces and roll in mixture of ⅓ cup flour, 3 teaspoons salt, ¼ teaspoon pepper. Sear in hot Spry until richly browned.

Add3¼ cups boiling water, 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour).

Add1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.

MakeGolden Egg Pastry, page 20.

Rolldough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.

Pourmeat mixture into dish and place cooked onions on top.

Fitpastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square make a decorative steam vent by cutting 8 short slits in a snowflake pattern.

Bakein very hot oven (450°F.) 25-30 minutes. Makes 6 servings.

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Hints for a “Light Hand” with Pastry

You’ve heard a woman say, admiring another cook’s handiwork. “She has such a light hand with pastry!” Tender, flaky piecrust has always been the prize accomplishment of good cooks! And many’s the woman who has envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every time—is easy as child’s play. And so fast! It’s ready to roll in seconds!

You see, the “Water-Whip” method answers right from the start that question that has always been so confusing—“How much water shall I add?” You simply add a definite, measured amount of liquid right to your shortening, then whip it into a soft, creamy emulsion! Of course, any shortening won’t do—the whole method is possible only because Spry is homogenized, specially made to mix with liquids.

Once your pastry is mixed, the success of your pie depends a great deal on how you handle the dough. You’ll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow. They’re tricks from skilled pie-makers—ways to make your pies prettier, more delicious, more certain to win you compliments from every one who comes to your table! And now—Happy Baking!

You can bake BETTER pies with Homogenized Spry

Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier, quicker to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with liquids. That’s what makes the marvelous new “Water-Whip” method possible! You can count on Spry every time—you’re sure to make flakier, more tender piecrust than you can possibly get with any other kind of shortening ... in fact. Lever Brothers Company guarantees just that!

BEST FOR ALL YOU BAKE OR FRY

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Now you can make tender, flaky pastry the Spry “Water-Whip” way!

Experienced pie-makers like this new method because it saves time. No cutting in of shortening ... no tedious adding of liquid. In seconds, the pie dough is mixed! Beginners like this method because they can “feel easy” about it. There’s no guessing about how much liquid to add ... no uncertainty about results. The dough goes together almost like magic, rolls easily, makes tender, delicious pastry on the first try!