Description:

The front cover of the pamphlet features green text reading Pastry Wrinkles on a black background. The overall background of the front cover is gray, but it includes an ornate black and green deco design. The back cover is blank. The front end page has a CAUTION note in a two line green border and is in green lettering. It states to use only 2/3 the amount of Simon Pure Lard if a recipes calls for lard or another brand. The title page reads: Pastry Wrinkles How to make delicious, digestible Pies, Cakes, Cookies, Doughnuts, and Biscuits. Hints on Deep Fat Frying. Recipes and Suggestions by FANNIE MERRITT FARMER Principal Boston Cooking School and Editor of the Women's Home Cooking Companion. All recipes herein were tried and proved by Miss Farmer. Follow instructions carefully. For greatest economy and sure success, always use Armour's "Simon Pure" Leaf Lard. The pages include tips on using Simon Pure Lard and recipes for doughnuts, pies, croquettes, baking powder biscuits, cakes, frostings, fried oysters, gingerbread, burnt almond cream, roux, fried chicken, sugar cookies, and fried chicken. There are colored drawings of most of the recipes. The last page is a typed letter from Miss Marion Harris Neil, Principal of the Philadelphia School of Cooking. The back end page lists several of the Armour and Company products.