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Title: 10 Luscious New Cakes - Made by Spry's Amazing new One-Bowl Method
Author: Anonymous
Language: English
As this book started as an ASCII text book there are no pictures available.
Copyright Status: Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook. See comments about copyright issues at end of book.

*** Start of this Doctrine Publishing Corporation Digital Book "10 Luscious New Cakes - Made by Spry's Amazing new One-Bowl Method" ***

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                                 LEVER
                            _Golden Jubilee
                             USA 1895-1945_



                                   10
                           LUSCIOUS NEW CAKES


               MADE BY SPRY’S AMAZING NEW ONE-BOWL METHOD

                          —_NO BUTTER NEEDED!_

   IT’S EASY NOW TO GET LIGHTER, MORE DELICIOUS CAKES—EVEN IF YOU’RE
                            SHORT ON SUGAR!

                                                       _says Aunt Jenny_


                 Better cakes than ever, Spry’s new way
                  No butter needed for a single cake!

    [Illustration: NO CREAMING NOW—YOU SAVE 2/3 MIXING TIME]

    [Illustration: Sift dry ingredients into mixing bowl—drop in Spry.
    No creaming of shortening and sugar, no mixing at all at this stage,
    thanks to New Spry’s special blendability!]

    [Illustration: SMOOTHER BATTER—ONLY ONE MIXING BOWL TO WASH]

    [Illustration: Add liquids as directed. Beat with round-the-bowl
    strokes—about 100 strokes a minute. Easy-Mix Spry blends like
    magic—gives easier-pouring batter.]

    [Illustration: TRY MY GLORIA CHOCOLATE LAYER CAKE—EVEN BEGINNERS CAN
    MAKE THIS OR ANY OF THESE LIGHTER BETTER-TASTING CAKES NOW]


                      GLORIA CHOCOLATE LAYER CAKE
                         _(2-Egg Yellow Cake)_

    [Illustration: 1. Gloria Chocolate Layer Cake]

                          Dry Ingredients

         2 cups sifted cake flour[1]
     1-1/3 cups sugar
     2-1/2 teaspoons baking powder (with a tartrate powder, use 4
           teaspoons)
         1 teaspoon salt
       1/2 cup Spry

                         Liquid Ingredients

         1 cup less 2 tablespoons milk
     1-1/2 teaspoons vanilla
         2 eggs, unbeaten

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes....
SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and
beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in
two 9-inch or deep 8-inch Spry-coated layer pans in moderately hot oven
(375° F.) 25-35 minutes.... SPREAD Gloria Chocolate Frosting between
layers and on top of cake. PRESS pecan halves into frosting around edge
of cake. Increase frosting recipe one-half to make enough frosting to
cover sides, too.

_Maple Fondant Cake._ Add 1/2 teaspoon maple extract to batter and bake
in layers as directed. Spread Maple Fondant Icing between layers and on
top of cake. Decorate with nuts, if desired.


                          GOLDEN JUBILEE CAKE

    [Illustration: 2. Golden Jubilee Cake]

The makers of Spry are celebrating their Golden Jubilee.... _You_ will
find cause for celebration, too, in the more delicious cakes you can
make now by Spry’s new method.

                          Dry Ingredients

         2 cups sifted cake flour[2]
     1-1/3 cups sugar
         2 teaspoons baking powder (with a tartrate powder, use
           3-1/2 teaspoons)
       1/4 teaspoon soda
         1 teaspoon salt
         1 teaspoon grated orange rind
       1/4 teaspoon grated lemon rind
       2/3 cup Spry

                         Liquid Ingredients

           Juice of 1 medium orange plus water to make 2/3 cup
         2 eggs, unbeaten
         2 tablespoons lemon juice (Don’t add till end of mixing)

SIFT flour, sugar, baking powder, soda, and salt into mixing bowl....
ADD grated fruit rinds.... DROP in Spry.... ADD combined orange juice
and water and beat 150 strokes.... SCRAPE bowl and spoon often
throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD lemon
juice and beat 50 strokes.... BAKE in two deep 8-inch Spry-coated layer
pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden
Jubilee Frosting between layers and on top and sides.


                        ORANGE UPSIDE-DOWN CAKE

    [Illustration: 3. Orange Upside-Down Cake]

_Saves sugar—needs no frosting._ Easy one-egg cake with company glamour.
Grand for cottage pudding. Stays fresh and moist for days—thanks to New
Spry.

       1/2 cup brown sugar, firmly packed
         8 or 9 orange slices, 3/8 inch thick (cut in fourths)

Sprinkle brown sugar in Spry-coated 8 × 8-inch pan. Arrange oranges on
sugar. Then make batter.

                          Dry Ingredients

     1-1/4 cups sifted cake flour[3]
       3/4 cup sugar
         2 teaspoons baking powder (with a tartrate powder, use
           2-1/2 teaspoons)
       1/2 teaspoon salt
       1/3 cup Spry

                         Liquid Ingredients

       1/2 cup milk
         1 teaspoon vanilla
         1 egg

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD milk and vanilla and beat 150 strokes.... SCRAPE bowl and
spoon often throughout entire mixing.... ADD egg and beat 150
strokes.... POUR batter over oranges and sugar in pan.... BAKE in
moderately hot oven (375° F.) 30-40 minutes.... SERVE warm upside down.
Maraschino cherries can be used for decoration.


                      MAKE THE MOST OF YOUR SUGAR!

If low on sugar, you can still make these cakes. Follow these
sugar-thrifty tips.

_Gloria Chocolate Layer Cake._ Use only 3/4 cup sugar, add 3/4 cup light
corn sirup, reduce milk to 1/2 cup. Add all of corn sirup (after
dropping in Spry), then 1/2 of milk, and beat 150 strokes. Continue as
in recipe.

_Marbled Spice Cake._ Follow same directions as for Gloria Chocolate
Layer Cake.

_Filigree Devil’s Food Cake._ Use only 3/4 cup sugar, add 1/2 cup dark
corn sirup, reduce milk to 3/4 cup. Add all of corn sirup (after
dropping in Spry), then about 2/3 of milk, and beat 150 strokes.
Continue as in recipe.

_Sugar-Saving Seven Minute Frosting._ Mix in double boiler: 1 egg white,
1/2 cup corn sirup, 2 tablespoons sugar, 1/4 teaspoon cream of tartar.
Place over boiling water and beat 7 minutes. Remove from fire and add
desired flavoring. Use this recipe for Golden Jubilee Frosting, Peerless
Frosting, Cherry Fluff Frosting.

_Make cakes that need no frostings_, like the fruity Victorian
Applesauce Cake, nut-laden Party Cake, Orange Upside-Down Cake.

_Make small cakes_, like Fudge Bar Cake.

_Forget side frostings_—frost layer cakes between and on top only ...
frost loaves on top.

_Make Orange Upside-Down Cake_ without topping and serve as Cottage
Pudding.

Light, luscious cakes are one of the best ways in which to “spend” some
of your sugar. Now, more than ever, when you make a cake, you want it to
be the _best_ cake. Sugar—and other ingredients, too—are precious,
sometimes scarce. Get the most out of them by using these tested, sure
recipes. Make the finest cakes you ever made—cakes that are well worth
the cup or two of sugar “saved up for their making.”

    [Illustration: EVERY CAKE A WINNER—_AND SO EASY NOW!_]

    [Illustration: Cakes]

  1. Gloria Chocolate Layer Cake
  2. Golden Jubilee Cake
  3. Orange Upside-Down Cake
  Make the Most of your Sugar
  4. Gala Party Cake
  5. Marbled Spice Cake
  6. Peerless Coconut White Cake
  7. Filigree Devil’s Food Cake
  8. Victorian Applesauce Cake
  Superb Frostings to Flatter your Spry Cakes
  9. Fudge Bar Cake
  10. Cherry Dream Cake


                            GALA PARTY CAKE

    [Illustration: 4. Gala Party Cake]

Win loads of praise! Serve this beautiful nut cake on festive occasions.
Made with New Spry, this cake will stay moist for days. Rich and
delicious even _without_ frosting. Try it this way if short of sugar.

                          Dry Ingredients

     2-3/4 cups sifted cake flour[4]
     1-3/4 cups sugar
         2 teaspoons baking powder
     1-1/2 teaspoons salt
         1 cup Spry

                         Liquid Ingredients

       3/4 cup milk
         1 teaspoon almond extract
         1 teaspoon orange extract
         3 eggs and 1 egg yolk, unbeaten
         1 cup walnuts, cut fine

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD milk, flavoring extracts, and 1 whole egg and beat 200
strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD
the remaining 2 eggs and egg yolk and beat 250 strokes.... ADD nuts and
mix 25 strokes.... BAKE in Spry-coated 9-inch tube pan in moderately hot
oven (375° F.) 60-70 minutes.... FROST with Seven Minute Frosting
flavored with 1/4 teaspoon each almond and orange extracts.


                           MARBLED SPICE CAKE

    [Illustration: 5. Marbled Spice Cake]

Attractive, delicious cake. Made so quick and easy—without creaming or
long, hard beating—thanks to Spry’s new blendability.

                          Dry Ingredients

         2 cups sifted cake flour[5]
     1-1/3 cups sugar
     2-1/2 teaspoons baking powder (with a tartrate powder, use 4
           teaspoons)
         1 teaspoon salt
       1/2 cup Spry

                         Liquid Ingredients

       3/4 cup milk
     1-1/2 teaspoons vanilla
         2 eggs, unbeaten

                      Spices for 1/2 of Batter

         1 teaspoon cinnamon
       1/4 teaspoon cloves
       1/2 teaspoon allspice
       1/2 teaspoon nutmeg

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes....
SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and
beat 250 strokes.... ADD remaining milk and beat 50 strokes.... DIVIDE
batter in half.... ADD spices to 1/2 of batter and blend.... DROP batter
alternately by tablespoonfuls into 10 × 10 × 2-inch Spry-coated pan. RUN
spatula through batter several times to marble.... BAKE in moderately
hot oven (375° F.) 35-45 minutes.... FROST top of cake with Minute
Penuche Frosting.


                      PEERLESS COCONUT WHITE CAKE

    [Illustration: 6. Peerless Coconut White Cake]

Feather-light, snowy white! So easy to make with New Easy-Mix Spry and
its new method. No creaming—no long, hard beating!

                          Dry Ingredients

         2 cups sifted cake flour[6]
     1-1/4 cups sugar
     3-1/2 teaspoons baking powder (with a tartrate powder, use 5
           teaspoons)
         1 teaspoon salt
       1/2 cup Spry

                         Liquid Ingredients

         1 cup milk
         1 teaspoon vanilla
       3/4 teaspoon almond extract
       1/4 teaspoon orange extract
         3 egg whites, unbeaten

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD about 2/3 of milk, then flavorings, and beat 150
strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD
egg whites and beat 250 strokes.... ADD remaining milk and beat 50
strokes.... BAKE in two deep 8-inch Spry-coated layer pans in moderate
oven (350° F.) 30-40 minutes.... SPREAD Peerless Frosting between layers
and on top and sides. Sprinkle 2 cups coconut all over frosted cake.


                       FILIGREE DEVIL’S FOOD CAKE

    [Illustration: 7. Filigree Devil’s Food Cake]

Richer flavor, moist, velvety texture. Economical. Uses cocoa. Mixed in
less than 5 minutes—with quick-blending Spry. Decorate it with web
design for company.

                          Dry Ingredients

     1-1/2 cups sifted cake flour[7]
     1-1/4 cups sugar
       1/2 cup cocoa
     1-1/4 teaspoons soda
       1/4 teaspoon cream of tartar
         1 teaspoon salt
       2/3 cup Spry

                         Liquid Ingredients

         1 cup sweet milk
         1 teaspoon vanilla
         2 eggs, unbeaten
           (If sour milk is used, omit cream of tartar.)

SIFT flour, sugar, cocoa, soda, cream of tartar, and salt into mixing
bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat
150 strokes.... SCRAPE bowl and spoon often throughout entire mixing....
ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50
strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in
moderate oven (350° F.) 30-40 minutes.... SPREAD Seven Minute Frosting
between layers and on top.... LET frosting set so it will “pull”....
MAKE filigree effect as illustrated.... MELT 1/2 ounce chocolate with
1/2 teaspoon Spry.... MARK 5 circles around top of cake and pour in
chocolate.... MAKE 8 evenly spaced strokes toward edge, then make 8
upward strokes to give web effect.


                       VICTORIAN APPLESAUCE CAKE

    [Illustration: 8. Victorian Applesauce Cake]

Spicy, fruity! Favorite with young and old! So easy with Spry! Keeps
fresh a long time. Grand for lunch boxes. _Saves sugar—needs no
frosting!_

                          Dry Ingredients

         2 cups sifted cake flour[8]
     1-1/2 cups sugar
     1-1/2 teaspoons soda
     1-1/2 teaspoons salt
         2 tablespoons cocoa
       1/2 teaspoon each cinnamon, cloves, nutmeg, allspice
       1/2 cup Spry

                         Liquid Ingredients

     1-1/2 cups unsweetened applesauce
         2 eggs, unbeaten

                          Fruits and Nuts

       3/4 cup dates, chopped
       3/4 cup raisins, chopped
       3/4 cup nuts, chopped

                              Topping

       1/4 cup nuts, chopped
         2 tablespoons sugar

SIFT flour, sugar, soda, salt, cocoa, and spices into mixing bowl....
DROP in Spry.... ADD about 2/3 of applesauce and beat 150 strokes....
SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and
beat 250 strokes.... ADD remaining applesauce and beat 50 strokes....
ADD dates, raisins, and nuts and mix thoroughly.... POUR batter into
Spry-coated tube pan. SPRINKLE nut-sugar topping mixture over batter....
BAKE in moderate oven (350° F.) 1 hour and 25-35 minutes. Or bake in
Spry-coated 10 × 10 × 2-inch pan in moderate oven (350° F.) 55-65
minutes. If preferred, omit topping.


              SUPERB FROSTINGS TO FLATTER YOUR SPRY CAKES

GLORIA CHOCOLATE FROSTING—Combine 2 tablespoons Spry, 1 cup sifted
confectioner’s sugar, 1/4 teaspoon salt, 1 teaspoon vanilla. Add 2 egg
yolks and beat until smooth. Add 1/4 cup scalded milk and 3 ounces
melted chocolate; beat thoroughly until frosting is thick and smooth.

MINUTE FUDGE FROSTING—Place in saucepan 1 ounce chocolate, finely cut, 1
cup sugar, 1/3 cup milk, 1/4 cup Spry, 1/4 teaspoon salt. Bring slowly
to full rolling boil, stirring constantly and boil 1 minute. Add 1
teaspoon vanilla and beat until thick enough to spread. If frosting
becomes too thick, add about 1 tablespoon cream.

MAPLE FONDANT ICING—Use recipe for Minute Fudge Frosting. Omit chocolate
and add 1/4 teaspoon maple extract along with vanilla.

MINUTE PENUCHE FROSTING—Use recipe for Minute Fudge Frosting. Omit
chocolate and use 1 cup firmly packed brown sugar instead of white
sugar; use 1/4 cup milk and 1/2 teaspoon vanilla.

SEVEN MINUTE FROSTING—Put 1 unbeaten egg white, 3/4 cup sugar, 2-1/2
tablespoons water, 1/2 teaspoon light corn sirup in top of double boiler
and mix thoroughly. Place over rapidly boiling water and beat constantly
with rotary egg beater until mixture will hold a peak (about 7 minutes).
Remove from fire, add 1/2 teaspoon vanilla, and beat until cool and
thick enough to spread.

GOLDEN JUBILEE FROSTING—Omit vanilla, add 1/2 teaspoon grated orange
rind, 1/4 teaspoon lemon extract, and a few drops of orange coloring
after frosting is cooked. Sprinkle sides of frosted cake with 1/2 cup
slivered blanched almonds or coconut.

PEERLESS FROSTING—Double recipe for Seven Minute Frosting. Use these
flavorings: 1-1/2 teaspoons vanilla, 1 teaspoon almond extract, 1/2
teaspoon orange extract.

CHERRY FLUFF FROSTING—Use recipe for Seven Minute Frosting. Substitute
maraschino juice for water and add 1/2 teaspoon almond extract with the
vanilla. Double recipe to make enough frosting for sides, too.


                             FUDGE BAR CAKE

    [Illustration: 9. Fudge Bar Cake]

It’s a favorite with every man—this rich, chocolate-y cake so easy to
make by Spry’s new method.

                          Dry Ingredients

         2 ounces chocolate, cut in pieces
         1 cup sifted cake flour[9]
         1 cup sugar
         1 teaspoon salt
       1/2 teaspoon soda
       1/4 cup Spry

                         Liquid Ingredients

       1/2 cup boiling water
       1/4 cup sweet milk plus
       1/2 tablespoon vinegar or 1/4 cup sour milk
       1/2 teaspoon vanilla
         1 egg, unbeaten

PUT cut-up chocolate in mixing bowl. POUR boiling water gradually over
chocolate and stir until melted.... Cool.... SIFT flour, sugar, salt,
and soda into mixing bowl containing chocolate mixture.... DROP in
Spry.... BEAT 200 strokes.... SCRAPE bowl and spoon often throughout
entire mixing.... ADD milk, vanilla, and egg.... BEAT 100 strokes....
BAKE in Spry-coated 8 × 8 × 2-inch pan in moderate oven (350° F.) 35-45
minutes. SPREAD top of cake with Minute Fudge Frosting into which 1/4
cup nuts have been stirred just before spreading. For a larger cake like
the one pictured, double the recipe, but use 2-1/2 cups cake flour. If
all-purpose flour is used, use 2-1/4 cups, add milk and vanilla after
dropping in Spry, and beat 200 strokes. Add eggs and beat 200 strokes.


                           CHERRY DREAM CAKE

    [Illustration: 10. Cherry Dream Cake]

How your guests’ eyes will shine! Hear them exclaim—“Exquisite!”
“Divine!” And this party cake is so easy to make Spry’s new way.

                          Dry Ingredients

         2 cups sifted cake flour[10]
     1-1/4 cups sugar
     2-1/2 teaspoons baking powder (with a tartrate powder, use 3
           teaspoons)
         1 teaspoon salt
       1/2 cup Spry

                         Liquid Ingredients

       3/4 cup milk
       1/2 teaspoon lemon extract
     1-1/2 teaspoons almond extract
         3 egg whites, unbeaten
        18 maraschino cherries, well drained and cut very fine.

SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in
Spry.... ADD milk and extracts and beat 200 strokes.... SCRAPE bowl and
spoon often while mixing.... ADD egg whites and beat 250 strokes.... ADD
cherries and blend.... BAKE in two deep 8-inch Spry-coated layer pans in
moderate oven (350° F.) 25-35 minutes. FROST with Cherry Fluff Frosting.



                       Electric Mixer Directions

_All the cakes in this folder can be made on the electric mixer._ In
general, follow the hand-mixing directions, adding the liquid
ingredients in 2 stages and beating on low speed for 2 minutes in each
stage. Scrape bowl and beater after each mixing stage.

    [Illustration: REMEMBER, FOLKS—NEW EASY-MIX SPRY IS GRAND FOR _ALL_
    BAKING AN’ FRYIN’]

REVOLUTIONIZES COOKING—New Spry can give you the most amazing help with
your cooking.... See how its new blendability cuts down mixing time,
makes possible new short-cut methods—better results!

See how easy it is to make flaky, tender pastry with Spry.... Fry the
pleasant Spry way ... no unpleasant smoke or smell! Get
delicate-tasting, golden-brown fried foods so digestible even the
children can eat them. Yes, you can be a _better_ cook with Spry!

Spry is pure, all-vegetable shortening ... needs no refrigeration ...
keeps fresh and sweet on pantry shelf. Spry is grand for every
shortening purpose—in cakes, pies, cookies, breads—also for making white
sauce, dessert sauces, cooking vegetables, etc. Do _all_ your cooking
with Spry and save your butter for table use.



                               FOOTNOTES


[1]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, reduce flour 2 tablespoons, add all
    milk and vanilla, and beat 200 strokes. Add eggs and beat 250
    strokes.

[2]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, reduce flour 2 tablespoons, add
    combined orange juice and water, and beat 200 strokes; then proceed
    as directed in recipe.

[3]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, reduce flour 1 tablespoon and follow
    directions in recipe.

[4]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, use only 2-1/2 cups. Add milk,
    flavorings, and eggs all at one time and beat 260 strokes. Add nuts
    and beat 50 strokes.

[5]_See note for Gloria Chocolate Layer Cake._

[6]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, reduce flour 2 tablespoons, add all
    milk and flavorings, and beat 200 strokes. Add egg whites and beat
    250 strokes.

[7]_See note for Gloria Chocolate Layer Cake._

[8]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, reduce flour 2 tablespoons, add all
    applesauce at one time, and beat 200 strokes. Add eggs and beat 250
    strokes. Add fruits and nuts and mix well.

[9]_Cake flour_ is recommended because it makes the finest cakes. But if
    _all-purpose flour_ is used, add milk and vanilla after dropping in
    Spry, and beat 200 strokes. Add egg and beat 100 strokes.

[10]_Cake flour_ is recommended because it makes the finest cakes. But
    if _all-purpose flour_ is used, reduce flour 2 tablespoons, and
    follow directions in recipe.



                          Transcriber’s Notes


—“Spry’s” is a mostly-defunct brand of vegetable shortening that
  competed with the now-better-known Crisco.

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook
  is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by
  _underscores_.

—Transcribed the text in some illustrations.

—Moved cake photographs on pages 3-4 to the recipes; and linked the
  captions to the recipes.





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