Snowdrift secrets : some recipes for the use of Snowdrift, the perfect shortening for all cooking

              ~ I
SNOWDRIFT SECRETS
s o M E Recipes F o R. T H E u s E o F
SNOWDRIFT
THE PERFECT SHORTENING FOR ALL COOKING
by
Sarah Tyson Rorer
The Southern Cotton Oil Company
24 Broad Street, New York
SAVANNAH NEw ORLEANs CHICAGO
Copyright, 1913, The Southern Cotton Oil Co.
CONTENTS
PAGE
INTRODUCTION . . . ..... .. .. .... . .. .. . ... . . ..... ... . .
MEASUREMENT OF FooD MATERIALS . . ..... . . ....... .
3
5
HINTS FOR FRYING Al<D SAUTEING . . . . . . . . . . . . . . . . . . . G
SuGGESTIONs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
SouPs.. . ...... . . . ........ ..... .... ... . . . . ... ... .. . 8
FISH AND OYSTERS ...... . ..... .. . ... .. ....... . . . .. 10
MEATS .. .. ..... ... .... .. . . . ... .. .... .. . .. ... .. . ... 15
VEGETABLES . .... .. .. ... ... ... . ......... .. ........ 23
EGGS . . . . ... ........ ... . .. . .. . . .. .. .. .. .. ... . .... 24
SAUCES FOR MEATS AND VEGETABLES . . . . ......... . . 26
BREADS . . .. . . . .. .. ... .... . .... . .. ...... . . ...... . . . 28
CAKES ... . .. . .. ·.· .... .. . . .. . . .. .. . . .. . .. . .. . . ... . .. 33
I c iNGs AND FRosTINGS .. . ........... : . . . . . . . . . . . . . . 38
PASTRY .. . ...... . . ... . ... .. . .. .... ... .. . ... .... . . .. 39
PuDDINGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
PuDDING SAucEs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
CANDIES ..... . .. . ... . .. . ·. ' .. ' ' ' . ' . ' . ' ' ' ' ' .. . ' .. ' . . . 45
" MY OwN llECIPEs " . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
2
SNOWDRIFT SECRETS
In presenting this new edition of our recipe book
Snowdrift Secrets
we beg to call your attention to Snowdrift and its
many advantages over all other cooking fats used
< for shortening or frying.
SNOWDRIFT is the perfect shortening for mak­ing
perfect cake, biscuit and bread-for shortening
pie crust and flaky pastries-for quick, wholesome
frying-for all cooking.
SNOWDRIFT is absolutely pure and clean, and
is sold only in double covered pails to keep if pure
and clean.
SNOWDRIFT is wholesome-more wholesome
than any animal cooking fat-and endorsed by
physicians ·and food chemists as well as by expert
cooks.
•
SNOWDRIFT is economical to use. You may
use it over and over again for frying different things,
as it will not absorb the odor or taste of foods fried
in it.
SNOWDRIFT is made by The Southern Cotton
Oil Company, who hold the exclusive right to the
process by which it is made.
3
SNOWDRIFT SECRETS
In the following pages we trust that the house­
·keeper will find much that is "worth \Yhile."
The recipes have been prepared by
Mrs. Sarah Tyson Rorer
who is too well known as a cook and expert on all
matters pertaining to good housekeeping to need
any introduction.
There are many helpful suggestions regarding
the preparation of food and a table of measure­ments
which will lift cooking out of the plane of
guess-work.
From the results the housewife will find that her
confidence in Snowdrift has not been misplaced.
The recipes have been prepared, as nearly as
possible, for a family of four or five .
•
4 THE MEASUREMENT OF FOOD MATERIALS
The success of a recipe is often due to exactness in meas­uring
materials as well as the care with which directions are
followed.
To avoid misunderstandings regarding quantity of any
material to be used in the preparation of food, a table of
standard measurements has been adopted by expert cooks.
The recipes in this book have been compiled in accordance
with this table:
60 drops .
4 teaspoons .
4 tablespoons .
57'3 tablespoons .
8 tablespoons .
16 tablespoons .
1 cup
1 teaspoon
1 tablespoon
M cup
.r:i' cup
Y2 cup
1 cup
Y2 pint
To measure flour, meal, and similar ingredients, sift lightly
into the measure, and then level.
To measure Snowdrift, pack into cup or spoon, and level
with a knife.
To measure a spoonful of dry material, lift the spoon,
heaping, then level. To measure a half-spoonful, fill and
level the spoon, then divide in halves lengthwise; for quarter­spoonfuls,
cut the halves crosswise.
Halves, quarters and thirds of a cup should be measured
with a tablespoon, according to the above table.
A " rounding teaspoon " means two level teaspoons.
A " heaping teaspoon " means three level teaspoons.
TEST FOR CORRECT TEMPERATURE FOR FRYING
For raw material, such as doughnuts etc., Snowdrift should
be hot enough to brown a piece of bread in 40 seconds
(360° F.). For material that has been cooked, such as
croquettes etc., Snowdrift should be hot enough to brown a
piece of bread in ~0 seconds.
5
TO PREVENT THE ABSORPTION OF GREASE
Have the Snowdrift hot enough to answer the frying tes,t,
and put into the hot fat only a few articles at a time.
TO PREPARE BREAD CRUMBS FOR FRYING
Dry pieces of bread thoroughly in the open air or in a
slow oven. Crush them fine with a rolling pin or run them
through a food chopper.
TO EGG AND CRUMB CROQUETTES
Break an egg in a plate, beat slightly with a fork and add
1 tablespoon water. Place a fork and tablespoon in this
mixture. Fill another plate with crumbs. Roll the cro­quette
in crumbs to dry it. Place it upon the fork and dip
the egg over it with the spoon, carefully covering every
part of it.
TO SAUTE
Heat the cooking vessel-preferably a thick iron pan­wipe
it clean and put in enough Snowdrift to spread over
the bottom of the pan; fry the food quickly, turning often, and remove the pan from the stove to avoid burning the fat.
BASKET FRYING
Prepare articles to be fried as described above (that is,
cover them with raw egg and bread crumbs or meal), place
on bottom of wire basket and plunge this into vessel of
hot Snowdrift, deep enough to completely cover the food,
and leave until fried a light brown. Then lift the basket,
let it drain a few seconds, and remove articles carefully on
to a pan on which is brown paper (which will absorb any
excess of grease) .
6
SUGGESTIONS
Always use salt with Snowdrift.
Save the Snowdrift after frying. Snowdrift does not
absorb the odor or taste of things fried in it and can be
used again and again until it is entirely gone-used again
even after frying fish, or onions.
Snowdrift will keep well in any cool place. If it be­comes
too warm, it may assume a transparent appearance,
but its quality is in no way impaired. If it has a strong
odor, however, this will indicate careless exposure, and it
should be returned to your grocer.
A void burning Snowdrift by heating too hot, or to
smoking point. Keep vessel clean and avoid dropping
Snowdrift on the stove, and there will be. no unpleasant
odors.
After frying, while Snowdrift is still warm, put a piece
of cheese cloth in a wire strainer and pour the Snowdrift
through. This frees it from all sediment and crumbs and
it can be used and re-used and re-used again.
ALL MEASUREMENTS are LEVEL
7
SOUPS
CREAM OF ASPARAGUS SOUP
1 Can or 1 Bunch As.paragus
1 Quart Milk
1 Pint Water
1 Egg or 72 Pint Cream
1 Slice Onion
2 Tablespoonfuls Snowdrift
3 Tablespoonfuls Flour
1 Teaspoonful Salt
Dash Cayenne
Peel the asparagus, cut it into dice and
put it over the fire in the water; when
tender, press through a colander. Add
the cayenne and onion and put it aside to
reheat. Rub together the Snowdrift and
flour; add them to the heated milk, stir
until it just reaches the boiling point and
add the salt. Take from the fire, add
the asparagus liquor, the yolk of the egg,
beaten, and pour slowly into the tureen
over the well beaten white of the egg or
the cream whipped to a stiff froth. This
soup cannot be reheated after mixing.
CREAM OF CELERY SOUP
1 PiJ;~t Chopped Celery
1 Pint Water
2 Tablespoonfuls Snowdrift
3 Tablespoonfuls Flour
1 Slice Onion
1 Quart Milk
1 Teaspoonful Salt
Dash Cayenne
Cook the celery and onion in the water;
when tender, press through a sieve. Rub
the Snowdrift and the flour together; add
them to the hot milk and stir until it
thickens. Add the celery water, the salt
and cayenne. When very hot, serve.
POTATO SOUP
3 Large Potatoes
1 Pint Water
1 Quart Milk
2 Tablespoonfuls Chopped
Celery
2 Slices Onion
1 Blade Mace
1 Teaspoonful Salt
Dash Cayenne
Pare the potatoes, cover them with boiling
water, boil five minutes, drain and add the
pint of boiling water, onion, mace, celery
and cayenne; cook until the potatoes are
tender; they should be very nearly dry.
Press the whole through a sieve. Rub the
Snowdrift and flour together, add them
to the hot milk, stir until smooth and
nearly boiling; then add the potato mix­ture,
salt and cayenne. Stir carefully
over the fire in a double boiler for about
five minutes, garnish with a little chopped
parsley and serve.
SNOWDRIFT proves satisfactory every time
8
CREAM OF PEA SOUP
1 Pint or 1 Can Peas
1 Pint Water
1 Quart Milk
2 Tablespoonfuls Snowdrift
3 Tablespoonfuls Flour
1 Teaspoonful Salt
Dash Cayenne
Cook the peas in the water, and press
them through a sieve, using the water.
Rub the Snowdrift and flour together;
add it to the hot milk, stir until boiling,
add the pea mixture, salt and cayenne.
When hot, serve.
TOMATO BISQUE
72 Can or 6 Fresh Tomatpes
1 Bay Leaf
1 Slice Onion
1 Blade Mace
1 Quart Milk
2 Tablespoonfuls Snowdrift
4 Tablespoonfuls Flour
72 Teaspoonful Soda
1 Teaspoonful Salt
Dash Cayenne
Put the tomatoes with all the seasoning in
a saucepan over the fire. Put the milk
in a double boiler, add the Snowdrift and
flour rubbed together and ·stir until
smooth and thick. Strain the tomatoes
into the tureen, add the soda dissolved
in a tablespoonful of water, the salt and
cayenne. Then add hastily the thickened
milk. Stir a minute and send at once to
the table.
All green vegetables may be made into cream soups, keeping the propor­tions
of thickening and liquor according to these recipes.
A well beaten egg or a half pint of cream whipped to a stiff froth always
adds to the consistency and flavor. ·
SUET DUMPLINGS
Chop a half cupful of raw suet; add gradually one cupful
of flour and a half teaspoonful of salt. Add sufficient water
to moisten, roll into dumplings the size of a hazelnut, drop
into the boiling soup and cook ten minutes.
QUICK TOMATO SOUP
1 Can or 12 Fresh Tomatoes
1 Pint Water or Stock
2 Bay Leaves
1 Slice Onion
1 Blade Mace
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
1 Teaspoonful Salt
1 Saltspoonful Black Pepper
Dash Cayenne
Put the tomatoes, water or stock and all
the seasonings into a saucepan. When
hot, add the Snowdrift and flour rubbed
together. Stir until boiling; press through
a sieve; reheat and send at once to the
table.
SNOWDRIFT is more wholesome than animal fat
9
FISH
The flesh of all fish should be firm and entirely free from odor;
stale fish is dangerous. Small fish are best fried; large fish,
planked, broiled, boiled or baked. White fleshed fish, like
cod, haddock and halibut, may be kept in a cold place for a
day or two after they come from the market, but the dark and
pink fleshed fish lose their flavor soon after leaving the water.
BOILED FISH
Wash and clean a white fleshed fish; wipe it carefully with
a soft cloth, dust it with salt and black pepper, and squeeze
over it the juice of half a lemon or lime. Wrap it in a piece
of cheese cloth, place it in a deep pan of boiling water; add
to the water a tablespoonful of vinegar, a teaspoonful of salt
and a dash of cayenne. Cover the pan and simmer gently
ten minutes to each pound of fish. The moment the fish is
done, lift the cheese cloth with the fish, draining it carefully;
turn it on a heated platter, garnish with lemon and parsley and
send to the table with Sauce Hollandaise or plain drawn butter.
TO FRY FISH
Perch, brook trout, cat fish, smelts, sun fish and flying fish
are more palatable fried than cooked in any other way.
Clean them, wash well in cold water, and immediately dry
them with a soft cloth. Sprinkle with salt and black pepper.
Beat an egg and add to it a tablespoonful of water. Dip the
fish first into the egg, roll them in cracker or bread crumbs,
and fry them in deep hot Snowdrift. H you are without a
thermometer, watch the Snowdrift while heating, and every
now and then throw in a bit of bread. H it browns in twenty
seconds, it is sufficiently hot to use. As soon as the fish are
fried, drain them on brown paper, and send to the table, plain
or with Sauce Tartare.
S N 0 W DRIFT ts endorsed by physicians
10
FRIED HALIBUT
Cut halibut steaks into pieces two inches square. Beat an
egg and add to it a tablespoonful of water. Season the
halibut with salt and black pepper, dip it first in the egg, then
cover it with bread crumbs and fry in deep hot Snowdrift.
FILLETS OF FISH
Clean and dry one good sized fish. Place your hand on the
top of the fish and with a sharp knife remove the flesh from
the bones, leaving the flesh whole. Turn the fish and remove
the flesh from the other side of the bones. Cut this into
strips crosswise, roll each strip and fasten with a wooden
toothpick. Dip them in egg, dust with cracker crumbs and
fry in deep hot Snowdrift.
COD FISH BALLS
1 Pound Salt Cod
4 Good Sized Potatoes
2 Tablespoonfuls Milk
1 Egg
1 Saltspoonful Black Pepper
Soak the fish over night. The next morn­ing,
pick it apart, cover it with boiling
water and let it stand fifteen minutes.
Boil and mash the potatoes, add them
to the fish; mix thoroughly and add the
yolk of the egg and the seasoning. Form
into balls a little larger than an English
walnut. Beat the white of the egg
slightly in a tablespoonful of wateri roll
the balls in this, then in bread or cracker
crumbs and fry in deep hot Snowdrift.
Serve plain or with Tomato Sauce.
SALT COD, WEST INDIAN FASHION
1 Pound Salt Cod
2 Tablespoonfuls Snowdrift
1 Sweet Pepper
1 Onion
1 Tablespoonful Chopped
Parsley
2 Good Sized Tomatoes or
~ Pint Canned Tomatoes
Dash Cayenne
Chop the pepper and onion very fine and
cook in the hot Snowdrift until soft, not
brown; add the tomatoes, peeled and cut
into pieces, and the cayenne. Cook five
minutes. Cut the cod into squares of
one inch, place it over the top of the mix­ture,
cover and cook for fifteen minutes.
Serve with boiled rice.
S N 0 W D R I F T ts a perfect shortening
11
COD FISH FRITTERS
1 Pound Salt Cod
3 Good Sized Potatoes
2 Eggs
l Saltspoonful Black Pepper
Wash the cod through several cold waters,
soak it for about two hours, pick it apart
and put it, with the potatoes, over the
fire in boiling water. Cook it until the
potatoes are tender; drain; mash the
i~:>tatoes with the cod meat; add the
pepper and the eggs, beaten. When
thoroughly mixed, have ready a pan of
hot Snowdrift. Drop the mixture by
tablespoonfuls into the hot Snowdrift,
brown and turn. Drain on paper and
serve.
OYSTER SAUTE
Drain twenty-five good fat oysters. Pour over them a little
cold water and drain again. Put into a shallow frying pan
four tablespoonfuls of Snowdrift; when very hot, add a few
-oysters at a time; shake them until brown and lift them with
a skimmer to a saucepan. When all have been browned,
put two tablespoonfuls of Snowdrift and two of flour into a
.saucepan, mix and add a half pint of boiled and strained
oyster liquor. When boiling, add a teaspoonful of salt, a
dash of cayenne, a dash of black pepper and a teaspoonful
.of ·w orcestershire Sauce. Add the oysters and when hot
serve on toast.
CURRIED OYSTERS
25 Oysters
1 Onion
2 Tablespoonfuls Snowdrift
1 Teaspoonful Curry
Powder
1 Teaspoonful Lemon
Juice
1 Teaspoonful Salt
Dash Cayenne
Put the Snowdrift into a saucepan and
add the onion, chopped. Shake until
the onion is soft; add the curry powder
and then the oysters, drained. Cover
the pan, bring quickly to a boil, add the
salt and cayenne and serve at once.
UseSN OWD RIFT instead ifBUTTERinoldrectf>es
12
CREAMED OYSTERS
1 Pint or 25 Good Sized
Oysters
2 Tablespoonfuls Finely
Chopped Celery
1 Tablespoonful Snowdrift
Y2 Teaspoonful Salt
1 Saltspoonful Black Pep­per
Dash Cayenne
Drain the oysters, pour over them cold
water and drain again. Throw them
into a very hot saucepan, add all the in­gredients
and stir carefully until the gills
are curled. Serve at once.
LOBSTER ALPHONSE
Y2 Pint Tomato Sauce
2 Tablespoonfuls Snowdrift
1 Sweet Green Pepper
1 Sweet Red Pepper
White Meat of 1 Chicken
2 Cupfuls Boiled Rice
1 Lobster
1 Teaspoonful Salt
Cut the lobster meat and chicken into
dice. Put the Snowdrift into a shallow
frying pan, add the peppers chopped
very fine and shake until they are soft.
Add the lobster, chicken and salt, and
push to the side of the stove to slowly
heat while you make the Tomato Sauce
and drain the rice. Put the rice in the
center of a platter, put the meat mixture
over the top, pour over the Tomato Sauce
and send to the table.
FRIED OYSTERS
Drain large fat oysters. Lay them out on a baking board
and dry them with a piece of soft cheese cloth; dust with salt
and cayenne. Beat an egg until well mixed, add a tablespoon­ful
of the oyster liquor and a tablespoonful of water. Put on
the board a goodly quantity of sifted bread crumbs. With
the thumb and finger pick up the oyster by the hard muscular
part, dip it in the crumbs, then into the egg and back in the
crumbs. So continue, until all are dipped, being careful
to have them thoroughly covered. Keep the crumbs dry
and the egg as free from crumbs as possible. Put two or
three pounds of Snowdrift into the frying pan; when it browns
a piece of bread in twenty seconds, begin to fry. Put foul'
No one finds fault <With SNOWDRIFT
13
FRIED OYSTERS-coNTINUED
or five oysters at a time into the frying basket; as soon as
they are brown, lift the basket, drain and stand the oysters
on a piece of brown paper in a shallow baking pan. Keep
the oysters warm while y~m continue the frying.
To be absolutely perfect, oysters must be fried and served
at once. ·
FRIED CLAMS
Select young tender soft clams. Dry, dust them with salt
and cayenne, roll them in bread crumbs and fry in deep hot
Snowdrift.
ALL MEASUREMENTS are LEVEL
14
MEATS
:FRIED CHICKEN
Draw, singe and disjoint one broiling chicken; dust the pieces
with salt, pepper and flour. Put four tablespoonfuls of
Snowdrift into a shallow frying pan; when hot, put in the
chicken; turn until each piece is thoroughly browned. Cover
the pan, push it over a slow fire where the chicken will cook
until tender, about a half hour. Lift the chicken to the
serving platter. Add four tablespoonfuls of flour to the
Snowdrift in the pan, mix and add a pint of milk. Stir until
boiling, add a half teaspoonful of salt and a saltspoonful of
pepper. Pour this over the chicken, garnish the dish with
sweet potato croquettes and send to the table.
ROASTED FOWL
Draw and truss one four-pound fowl. Place it in a baking
pan; put a teaspoonful of salt in the pan, dust the fowl with
pepper and place it in a very hot oven. When the outside is
slightly browned, baste it thoroughly with melted Snowdrift,
dust the breast thickly with flour, put it back in the oven and
roast carefully an hour and a half, basting it once or twice
with melted Snowdrift.
CHICKEN SAUT~
The Dark Meat of 1
Cooked Chicken
~ Can Mushrooms
1 Sweet Green Pepper
~ Spanish Onion
.J,-2 Pint Stock
3 Tablespoonfuls Snowdrift
2 Tablespoonfuls Sherry
1 Teaspoonful Kitchen
Boquet
1 Teaspoonful Worcester­shire
Sauce
1 Teaspoonful Salt
Dash Cayenne
Put the Snowdrift in a saucepan with
the onion and pepper, chopped. Cook
these until slightly brown; add the
chicken, cut into dice, and the mush­rooms,
sliced. Shake and cook uncovered
for fifteen minutes. Add the salt, cay­enne
and stock. Cook slowly for a half
hour, add the Sherry and send to the
table.
SNOWDRIFT makes delicious BISCUIT
15
SWEETBREAD CUTLETS
1 Pint Chopped Cooked
Chicken
1 Pair Calf's Sweetbreads
1 Pint Milk
~ Can Mushrooms
3 Tablespoonfuls Snowdrift
5 Tablespoonfuls Flour
1 Teaspoonful Onion
Juice
'!4 Nutmeg Grated
1 Tablespoonful Chopped
Parsley
1 ~ Teaspoonfuls Salt
1 Saltspoonful Black
Pepper
Dash Cayenne
Wash and cook the sweetbreads three­quarters
of an hour. When cold, pick
them apart and add them with all the.
seasonings and the mushrooms, chopped,
to the chicken. Heat the milk; rub the
Snowdrift and the flour together, add
them to the milk and stir until thick and ·
smooth. Add U1e chicken mixture, and
turn out to cool. When cold, form into
cutlets the shape and size of a French
chop. Dip in beaten egg, roll in bread
crumbs and fry in hot Snowdrift. Serve
plain or with Cream Sauce.
BROWN FRICASSEE
1 Roasting Chicken
1 Pint Water
1 Slice Onion
2 Bay Leaves
4 Tablespoonfuls Snowdrift
4 Tablespoonfuls Flour
1 Saltspoonful Celery Seed
1 Teaspoonful Salt
1 Saltspoonful Pepper
Clean and disjoint the chicken. Put the
Snowdrift into a saucepan; when hot,
dust the chicken with flour and drop it
into the hot Snowdrift; turn until nicely
browned. Draw it to one side of the
saucepan, add the flour, mix thoroughly,
add one pint and a half of water and all
the seasonings. Cover the saucepan and
simmer continually until the chicken is
tender, about one hour. Dish the chick­en,
strain over the sauce, garnish the dish
with triangular pieces of toast or pastry,
dust with chopped parsley and serve.
VEAL CUTLET
Cut one cutlet into squares of two inches. Dust with salt
and pepper, roll in flour and saute in a small quantity of
Snowdrift. When the cutlets a're brown on one side, turn
and brown on the other. Serve plain or with Brown Sauce.
SNOWDRIFT should not be hot enough to smoke
16
CHICKEN PIE
1 Four Pound Fowl
1 Pint Diced Potatoes
1 Slice Onion
2 Bay Leaves
12 Cloves
2 Tablespoonfuls Snowdrift
3 Tablespoonfuls Flour
1 Teaspoonful Salt
1 Saltspoonful Pepper
Put the fowl into a kettle of bOiling water;
add the onion, bay leaves and cloves.
Simmer gently until it is tender: When
done, remove the meat from the bones,
rejecting the skin. Cut the meat into
squares of one inch; put a layer' in the
bottom of a baki~g dish, then a layer of
the diced potatoes and a dusting of salt
and pepper, and so continue until the
dish is full. Rub the Snowdrift and flour
together; add one pint of the water in
which the chicken was boiled; stir until
boiling. Pour this over the chicken,
dust with chopped parsley, cover with
Snowdrift puff paste and bake in a
moderate oven three-quarters of an hour.
Blanched oysters or chopped mushrooms
will greatly improve the flavor of chicken
pie.
A FRICANDEAU OF VEAL
1 Thick Slice Veal from the
Leg
1 Onion
~ Pint Chopped Celery
Tops
1 Carrot
4 Tablespoonfuls Snowdrift
2 Teaspoonfuls Salt
1 Saltspoonful Black
Pepper
Put the veal into shape. Heat the Snow­drift
in a shallow baking pan, put in the
veal, brown thoroughly on one side, turn
and brown on the other. Add the onio1,1
and carrot, sliced, the celery, salt and
pepper and one quart of boiling water.
Cover the pan and cook in a hot oven
one hour; lift the cover of the pan and
cook thirty minutes longer. Serve the
veal with a brown sauce made from the
liquor in the pan.
BREADED CHOPS
Season mutton or lamb chops nicely with salt and pepper;
dip them in egg; then in cracker or bread crumbs and fry in
deep hot Snowdrift. Have ready a heated platter filled with
Tomato Sauce; arrange the chops, garnish with parsley and
send to the table.
Use SN 0 WD RIFT once and you will use 'ii every time
17
CHICKEN CROQUETTES
1 Pint Finely Chopped
Cold Chicken
Yz Pint Milk .
2 Tablespoonfuls Snowdrift
3 Tablespoonfuls Flour
7,1 Nutmeg, Grated
1 Tablespoonful Chopped
Parsley
1 Teaspoonful Onion Juice
1 Teaspoonful Salt
1 Saltspoonful Black
Pepper
Dash Cayenne
Rub the Snowdrift and flour together;
add the milk, stir until smooth and thick
and take from the fire. Add all the sea­sonings
to the meat, mix the meat with
the white sauce and stand aside until very
cold. When cold, form into pyramids
or cylinders, dip in beaten egg, roll in
bread crumbs and fry in deep hot Snow­drift.
FRIED SWEETBREADS
1 Pair Calf's Sweetbreads
Yz Pint Tomato Sauce
Wash the sweetbreads in cold water;
throw them into boiling water and simmer
gently for three-quarters of an hour;
throw them at once into cold water. Re­move
the membrane, and cut the sweet­breads
into slices a half inch thick; sea­son
them with salt and pepper. Dip
them in egg, roll them in bread crumbs
and fry in deep hot Snowdrift. Fill the
bottom of a heated platter with Tomato
Sauce; arrange in this neatly the sweet­breads,
garnish with triangular pieces of
toast and send to the table.
CALF'S BRAINS A LA CREOLE
1 Calf's Brain
3 Fresh or Yz Pint Canned
Tomatoes
1 Sweet Green Pepper
1 Small Oni9n
3 Tablespoonfuls Snowdrift
1 Teaspoonful Salt
Dash Cayenne
Wash and clean the brains in cold water;
drop them carefully into boiling water
and simmer gently for a half hour; drain
and dry. Cut the brains into slices o~e
inch in thickness. Put the Snowdrift
with the onion and pepper, chopped,
into a saucepan; cook until they are soft,
not brown; add the tomatoes. Lay the
brains on top, add the salt a.ad cayenne,
cover and simmer gently twenty minutes.
Brains may be parboiled and fried accord­ing
to the recipe for fried sweetbreads.
SNOWDRIFT "takes the palm" for shortening
18
THOMPSON'S CROQUETTES
1 Pint Chopped Cold Meat
1 Pint Mashed Potatoes
Yolks 2 Eggs
1 Tablespoonful Chopped
Parsley
~ Nutmeg, Grated
1 Saltspoonful Celery Seed
1 Teaspoonful Salt
Dash Cayenne
Mix the meat and the potatoes; add the
yolks of the eggs and all the seasonings.
Mix thoroughly. Form into cylinders,
roll in egg and bread crumbs and fry in
deep hot Snowdrift. Serve with Creamed
Peas as a garnish.
BROWN STEW
1 Pound Cold Cooked Beef
1 Onion
1 Green Pepper
12 Olives
12 Mushrooms
1 Tablespoonful Sugar
4 Tablespoonfuls Sherry
4 Tablespoonfuls Snowdrift
1 Teaspoonful Salt
10 Drops Tabasco Sauce
1 Pint Stock or Water
Put the sugar in a saucepan and shake
it over the fire until it is thoroughly
browned, add the Snowdrift and the onion
and pepper chopped. Cook until they
are slightly fried, add the meat and stir
until it is well seared, and add all the
other ingredients except the Sherry.
Cover and cook slowly thirty minutes,
add the Sherry and serve.
Any cold meat may be used in place of
the beef. Left over duck is very good
warmed up in a salmi.
STEAKS A LA STANLEY
1 PoundChoppedLeanBeef
4 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
6 Bananas
4 Tablespoonfuls Dry
Horseradish
4 Tablespoonfuls Sugar
~ Teaspoonful Salt
~Pint Milk
Peel the bananas and put them in a bak­ing
pan with one tablespoonful of Snow­drift
and the sugar; bake thirty minutes.
Add the salt and pepper to the meat and
form it into four good sized steaks. Put
them in a dry baking pan and into a quick
oven for twenty minutes. Rub the Snow­drift
and the flour together, add the milk
and stir until boiling, then add the salt and
the horseradi~h. Pour this sauce into
the bottom o~ a heated platter, place the
steaks in the sauce, put the bananas over
the top and send to the table.
SNOWDRIFT perftct shortening for PIE-CRUST
19
HAMBURG STEAKS
1 Pound Chopped Lean Beef
2 Good Sized Onions
1' Teaspoonful Salt
1 Sa~tspoonful Pepper
Peel the onions, cut them into slices and
pull them apart into rings. Put them in
a frying basket, a few at a time, and
plunge them into deep hot Snowdrift;
drain and dust with salt. Add the salt
and pepper to the chopped meat, mix and
form into six small steaks. Saute these
in a small quantity of hot Snowdrift.
Dish them on a heated platter, cover with
the crisp fried onions, and send at once
to the table.
RAGOUT OF BEEF
Cold Cooked Beef
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
~Pint Stock
1 Tablespoonful Worces-tershire
Sauce
1 Tablespoonful Sherry
1 Teaspoonful Salt
1 Saltspoonful Black
Pepper
Put the Snowdrift. in a small stew pan,
add sufficient cold cooked beef cut into
dice to make a pint; shake over the fire
until the meat is thoroughly seared; add
the flour, mix and add the water. Stir
until boiling, add all the seasonings but
the Sherry. Cover and simmer gently
fifteen minutes; add the wine, dish and
garnish with potato croquettes.
BEEF STEAK PIE
1 Pound Round of Beef
4 Potatoes, Diced
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
1 Pint Good Stock
Snowdrift Paste
1 Teaspoonful Kitchen
Boquet
1 ·Teaspoonful Salt
1 Saltspoonful Pepper
Cut the beef steak into cubes of one inch.
Put a layer of meat in the bottom of a
baking dish, then a layer of potato dice,
then a sprinkling of salt and pepper, and
so continue until all the meat is used.
Rub the Snowdrift and flour together;
add the stock, kitchen boquet, salt and
pepper. Pour this over the meat and
dust thickly with chopped parsley. Cover
with Snowdrift paste, making a hole in
the center. Bake in a moderate oven
one hour.
SNOWDRIFT for delicious, digestible doughnuts
20
CORNED BEEF HASH
1 Pint Cooked Corned Beef,
Chopped Fine
1 Pint Cold Boiled Pota­toes,
Chopped
2 Tablespoonfuls Snowdrift
% Pint Stock or Water
1 Teaspoonful Onion Juice
1 Saltspoonful Pepper
Mix the meat and the potatoes in a sauce­pan;
add the stock, Snowdrift" onion
juice and pepper. Stir constantly 'until
thoroughly heated. Serve on buttered
toast.
VEAL POT PIE
1 Knuckle Veal
1 Pint Sifted Flour
2 Teaspoonfuls Baking
Powder
%Pint Milk
1 Tablespoonful Snowdrift
1 Onion
3 Pints Water
1 Teaspoonful Salt
1 Saltspoonful Pepper
Wash the knuckle, remove the meat.
Put the ~ones and meat in a saucepan
with the water, onion, salt and pepper
and si=er about an hour and a quarter,
until the meat is tender. Put the flour
in a bowl, add an extra half teaspoonful
of salt and the baking powder, sift and
rsb in quickly the Snowdrift. Add grad­ually
the milk, making a moist, not wet,
dough. Roll it out on a board and cut
with an ordinary, biscuit cutter. Place
tl>ese biscuits over the top of the meat,
cover the stew pan, and cook slowly
fifteen minutes without lifting the lid.
Dish the crust around a large platter,
put the meat in the center, and baste
over the sauce.
SALMI OF PIGEON
6 Pigeons
1 Onion
1 Sweet Red Pepper
1 Pint Stock
4 Tablespoonfuls Snowdrift
1 Tablespoonful W orces-tershire
Sauce
% Can Mushrooms
12 Stuffed Olives
4 Tablespoonfuls Sherry
1 Teaspoonful Salt
Draw and truss the pigeons. Put the
Snowdrift in a kettle with the onion and
pepper, chopped; shake until soft; add
the pigeons; shake and turn until they
are thoroughly seared. Then add all
the other ingredients except the Sherry.
Cover the kettle and si=er gently until
the pigeons are tender, about one hour.
Add the Sherry and serve,
SNOWDRIFTforqutck, wholesome, deep FRYING
21
A SWISS DINNER
3 Pounds Shin-of Beef
3 Quarts Water
1 Soup Bunch
1 Turnip
1 Onion
12 Whole Cloves
2 Carrots
~Pint Peas
4 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
1 Tablespoonful Sugar
1 Tablespoonful Salt
1 Saltspoonful Black
Pepper
Dash Cayenne
Cut the meat from the bone. Put the
sugar in the bottom of the soup kettle,
shake over the fire until it is thoroughly
browned, then add the water and beef,
putting the bones in the bottom of the
kettle and the meat over the top. Cover
the kettle and simmer gently for two
hours; then add all the seasonings and
the vegetables cut into dice. Boil the
peas separately. At serving time, re­move
the meat, cut it into meat slices and
arrange it over a meat platter. Rub the
flour and Showdrift together over the
fire; add one pint of the soup liquor and
stir until boiling; add the peas. Strain
the soup and add the vegetables to the
sauce. Heap this into the center of the
meat dish, basting the meat with the
sauce, and stand it aside to keep hot.
Reheat the soup and serve with croutoll!l.
This, with a salad, makes a complete
dinner at very little cost.
TURKISH TONGUE
1 Fresh Beef's Tongue
~ Pound Raisins
1 Carrot
~ Pound Dates
1 Pint Button Onions
4 Tablespoonfuls Snowdrift
1 Sweet Red Pepper
2 Teaspoonfuls Salt
Wash the tongue, cover it with boiling
water and cook slowly for two hours.
Skin the tongue and tie it in shape. The
water in which it was boiled may be saved
for soup.
Put the Snowdrift into the kettle, add
the pepper, chopped, the onion, peeled,
and the carrot cut into fancy shapes.
Shake over the fire until they are slightly
browned. Put in the tongue, raisins
and dates. Add one quart of the water
in which the tongue was boiled, cover
and aimmer gently two hours longer.
Serve the tongue in the center of the dish
with the vegetables and the fruits around
it. Reduce the sauce if necessary, pour
it over the tongue, and serve.
Sheep's and calf's tongues may be cooked
and served in the same fashion.
SN 0 WD RIFT good to use over and over agatn
22
VEGETABLES
PANNED TOMATOES
6 Solid Tomatoes
4 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
72 Pint Milk
Cut the tomatoes into halves, dust them
with salt and pepper. Put the Snowdrift
in a baking pan, and when hot put in
the tomatoes, skin side down. Cook
them a minute over a brisk fire, baste
them with the Snowdrift and stand them
in a moderate oven for twenty minutes,
until they are soft. Dish them neatly
on toast. Add the flour to the Snowdrift
in the pan, add the milk and stir until
boiling. Pour it over the tomatoes and
serve.
DEVILED TOMATOES
1 Small Red Pepper
3 Tomatoes
1 Tablespoonful Grated
Onion
2 Tablespoonfuls Snowdrift
1 Teaspoonful Salt
Put the Snowdrift in a pan; when hot,
add the pepper, chopped fine, and the
tomatoes, peeled and cut into thick
slices. Cover and simmer ten minutes
until the tomatoes are tender; then add
the salt and onion and send at once to
the table.
PEANUT CROQUETTES
72 Pint Shelled Roasted
Peanuts
1 Pint Mashed Potatoes
1 Teaspoonful Onion Juice
1 Tablespoonful Parsley
Yolk of 1 Egg
1 Teaspoonful Salt
1 Saltspoonful Black
Pepper
Put the nuts through the meat grinder
and add them to the mashed potatoes.
Add all the seasonings and the yolk of the
egg; mix thoroughly. Form into balls
the size of an English walnut, roll in the
white of the egg beaten with a table­spoonful
of water, then in bread crumbs
and fry in deep hot Snowdrift. Serve
with Tomato Sauce.
SWEET POTATO CROQUETTES
Bake four good sized potatoes. When done, scoop out the
center, add a half teaspoonful of salt, a dash of pepper and
the yolk of an egg. Mix and form into small cylinders; dip
in egg, then in bread crumbs and fry in deep hot Snowdrift.
SNOWDRIFT ts never sold in bulk
23
EGGS
PLAIN OMELET
Beat four eggs until well mixed; add four tablespoonfuls of
water, a half teaspoonful of salt and a dash of pepper. Have
ready heated one tablespoonful of Snowdrift in a small omelet
pan. Turn in the eggs, shake over a quick fire; lift the edge
of the omelet with a limber knife, allowing the soft portion
to run underneath; fold and turn it on to a heated dish.
Plain omelet may be served with Oyster or Tomato Sauce.
or. with a garnish of peas or asparagus tips and White Sauce.
EGGS SUR LE PLAT
Put one tablespoonful of Snowdrift into a deep plate; melt
it carefully without browning. Break in four fresh eggs,
dust them with salt and pepper, run them in a quick oven
until set. Serve in the plate. .
SHIRRED EGGS
Melt four tablespoonfuls of Snowdrift and pour it into the
bottom of six shirred egg dishes. Dust with bread crumbs,
break into each dish two eggs, dust with salt and pepper and
stand them in the oven until thoroughly set.
EGGS A LA CREOLE
2 Tablespoonfuls Snowdrift
1 Red Sweet Pepper
1 Peeled Tomato
1 Finely Chopped Onion
Put the Snowdrift in a saucepan; add the
onion and pepper, chopped fine. Shake
until soft; add the tomato, cut into pieces.
Stand this over a slow fire while you shll'
the eggs. Take them from the oven, put
a tablespoonful of this mixture in each
dish and send to the table.
Remember to use SALT with SNOWDRIFT
24
POTATO OMELET
Beat eggs as for a plain omelet. Work them gradually into
a half pint of mashed potatoes; add a half cupful of hot milk,
and cook the same as Plain Omelet.
SPANISH OMELET
4 Eggs
1 Good Sized Tomato
1 Small .Onion
4 Tablespoonfuls Snowdrift
1 Red Pepper
5 Mushrooms
~ Teaspoonful Salt
1 Saltspoonful Black
Pepper
Put the Snowdrift into a shallow pan;
add the onion and pepper, chopped fine.
Shake until these are soft, not brown.
Then add the mushrooms, chopped, and
the tomato, peeled and cut into pieces.
Stand on the back part of the stove to
cook fifteen miHutes. Beat the eggs
and make them into a perfectly plain
omelet. Fold, turn into a heated platter,
heap the Spanish mixture at the ends of
the plate and send to the table.
ALL MEASUREMENTS are LEVEL
25
SAUCES
WHITE SAUCE
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
~Pint Milk
Y2 Teaspoonful Salt
Dash Black Pepper
Rub the Snowdrift and flour together,
add the milk, cold; stir until boiling.
Add the salt and pepper and it is ready
to serve.
BROWN SAUCE
2 Tablespoonfuls Snowdiift
2 Tablespoonfuls Flour
~ Pint Stock or Water
1 Teaspoonful Kitchen
Boquet or Browning
~ Teaspoonful Salt
Saltspoonful Black
Pepper
Rub the Snowdrift and flour together,
add the stock or water and stir until boil­ing.
Add the kitchen boquet or brown­ing,
salt and pepper.
TOMATO SAUCE
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
~ Pint Strained Tomato
1 Teaspoonful Onion Juice
~ Teaspoonful Salt
1 Saltspoonful Pepper
Rub the Snowdrift and flour together;
add the water and onion juice; stir until
boiling and add the salt and pepper.
DRAWN SNOWDRIFI' SAUCE
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
~Pint Boiling Water
~ Teaspoonful Salt
Saltspoonful Pepper
Rub the Snowdrift and flour together;
add gradually the boiliag water. Bring
to a boil, add the salt and pepper.
SNOWDRIFT just the thing for biscuit and bread
26
PLAIN SAUCE HOLLANDAISE
Make a plain Drawn Snowdrift Sauce; take it from the fire;
add the well beaten yolks of two eggs and the juice of half a
lemon or two tablespoonfuls of Tarragon Vinegar.
CAPER SAUCE
Make a plain Drawn Snowdrift Sauce; take it from the fire
and add two tablespoonfuls of capers ..
OYSTER SAUCE
25 Oysters
2 Tablespoonfuls Snowdrift
2 Tablespoonfuls Flour
Y:l Cupful Milk
1 Teaspoonful Salt
1 SaltspoonfulBlackPepper
Dash Cayenne
Drain the oysters; throw them into a hot
saucepan and stir until the gills are
curled; strain, saving the liquor. Rub
the Snowdrift and flour together; add
the oyster liquor and milk; stir until
boiling. Add the salt, pepper and cay­enne,
then the oysters. Serve with boiled
or roast;ed duck or chicken.
BROWNING OR KITCHEN BOQUET
This can be purchased at any grocer's or be made at home.
Put one cupful of sugar in an iron frying pan~ over the fire.
Shake and stir until it melts and turns a dark brown and
smokes. Add a half cupful of water, stir until boiling, add
a clove of garlic, a chopped onion, six whole; cloves, a tea­spoonful
of salt, a saltspoonful of black pepper and a dash of
Tabasco Sauce. Simmer twenty minutes, strain and bottle
for use. This will keep for months.
ALL MEASURliME~TS are LEVEL
27
BREADS
SWEET POTATO ROLLS
1 Pint Milk
1 Pint Flour
4 Baked Sweet Potatoes
l Compressed Yeast Cake
1 Tablespoonful Snowdrift
1 Teaspoonful Salt
Scald the milk and when lukewarm add
the yeast, moistened, the salt, Snowdrift
and sufficient flour to make 11. batter.
Beat well and stand in a warm place two
hours. When the potatoes are done,
press them through a sieve, add them to
the light bread mixture, and add suffi­cient
flour to make a soft dough. Knead
carefully, cover and stand aside until very
light. Form quickly into rolls and place
in greased pans. Stand aside for one
hour. Bake in a quick oven twenty
minutes.
ADIRONDACK CORN BREAD
1 Cupful Corn Meal
5 Eggs
1 Pint Milk
4 Tablespoonfuls Snowdrift
1 Cupful Flour
4 Teaspoonfuls Baking
Powder
Soften the Snowdrift; beat the eggs sep·
arately until very light. Add the yolks
of the eggs to the milk, then add the
meal and flour and Snowdrift. Beat
thoroughly, add the baking powder, mix
and fold in the well beaten whites. Bake
in a shallow pan in a moderately quick
oven for three-quarters of an hour. Serve
hot, cut into squares.
SOUTHERN RICE BREAD
2 CupfulsWhiteCornMeal
3 Eggs
1M Pints Milk
1 Cupful Cold Boiled Rice
2 Tablespoonfuls Snowdrift
~ Teaspoonful Salt
4 Teaspoonfuls Baking
Powder
Beat the eggs until light without separat­ing;
add the milk, meal, salt, rice and
melted Snowdrft. Beat thoroughly for
two minutes, add the baking powder and
mix again. Grease three deep pie dishes,
turn in the mixture, and bake in a hot
oven thirty minutes.
SNOWDRIFT proves satisfactory every time
28
PARKERHOUSE ROLLS
1 Pint Milk
2 Quarts Sifted Flour
3 Tablespoonfuls Snowdrift
1 Compressed Yeast Cake
1 Teaspoonful Salt
Put the flour in a howl, add the salt and
rub in the Snowdrift. Scald the milk
and let it cool, add to it the yeast cake,
moistened. Make a well In the center
of the flour and pour in the milk and
yeast; cover and stand aside until morn·
ing. In the morning, stir in the flour
gradually until you have a stiff dough~
knead for fifteen minutes, then pound
for fifteen minutes with a potato masher.
The dough must be soft and velvety.
Put it back in the howl, stand in a warm
place, 7~ degrees Fahrenheit, until it has
doubled its bulk and is very light. Turn
it on a board and roll it out carefully in
a sheet a quarter of an inch thick; cut
with a large round cutter and, with a
knife handle, make in the center of each
cake a sort of hinge or depression, fold
over one half and place them in a greased
baking pan. When very light, bake in
a quick oven fifteen minutes.
TEA ROLLS
1 Pint Milk
1 Compressed Yeast Cake
Flour to Make a Dough
2 Tablespoonfuls Snowdrift
1 Tablespoonful Sugar
1 Teaspoonful Salt
Scald the milk and when lukewarm add
the yeast, moistened, salt, sugar and
Snowdrift, melted. Beat in sufficient
flour to make a batter that will drop from
a spoon. Beat theroughly, and continue
adding flour until you have a dough;
knead for fifteen minutes or until the
dough is soft and elastic. Brush a bow}
with Snowdrift, put in the dough, cover
and stand aside until it has doubled its.
bulk, ahout three hours. Turn the dough
on to a board, pinch off small pieces the
size of a walnut, knead them lightly with
the fingers; place them in a pan brushed
with Snowdrift, stand aside ahout three­quarters
of an hour until very light, and
bake in a quick oven fifteen minutes.
SNOWDRIFT zn sealed pails to keep i't PURE
29
MARYLAND BISCUIT
1 Quart Flour
1 Cupful Milk
3 Tablespoonfuls Snowdrift
~ Cupful Water
1 Teaspoonful Salt
Rub the Snowdrift into the flour; add
the salt. Mix the milk and water and
add them gradually until you have a stiff
dough. Flour a baking board, turn out
the dough and beat well, folding and
turning the dough. When it blisters eas­ily,
after you have beaten for about fifteen
minutes, roll it into a sheet about a half
inch thick. Cut into small biscuits,
prick the tops and bake in a slow oven
until thoroughly done and lightly browned
top and )>ottom.
QUICK BISCUITS
1 TablespoonfuiSnowdrift
1 Quart Flour
4 Teaspoonfuls Baking
Powder
1 ~ Cupfuls Milk
1 Teaspoonful Salt
Add the salt and the baking powder to
the flour and sift. Rub in quickly tbe
Snowdrift, add gradually the milk. The
dough must be moist but not wet. Roll
into a sheet a half inch thick, cut into
biscuits, place in a greased pan so that
they cannot touch each other; brush the
tops with milk and bake in a quick oven.
SOUR MILK BISCUITS
1 Quart Flour
2 Tablespoonfuls Snowdrift
1 Teaspoonful Bicarbon-ate
of Soda
i ~ Cupfuls Thi•k Sour
Milk or Buttermilk
1 Teaspoonful Salt
Rub the Snowdrift into the flour and add
the salt. Dissolve the soda in a table­spoonful
of water, add it to the sour milk
and stir this into the flour. Do not add
it all if it makes the mixture too wet.
Knead quickly, roll out on a baking board,
cut into biscuits and bake in a quick
oven twenty minutes.
SNOWDRIFT makes delicious BISCUIT
30
ENGLISH MUFFINS
1 Pint Milk
2 Tablespoonfuls Snowdrift
1 ~ Pints Flour
1 Yeast Cake
1 Teaspoonful Salt
Scald the milk, add the Snowdrift and
salt and when lukewarm add the yeast,
moistened, and the Hour. Beat thor­oughly,
cover and stand in a warm place
three and a half hours. Put spoonfuls
of this mixture into greased muffin rings
on a greased griddle. When baked
slightly on one side, turn with a cake
turner, ring and all, and bake carefully
on the other side.
TOASTED MUFFINS
English Muffins are best toasted. Pull them apart ; do not
cut them. Toast the pulled side down over a clear fire.
Butter and serve.
MUFFINS
1 ~ Cupfuls Flour
1 TablespoonfulSnowdrift
4 Teaspoonfuls Baking
Powder
1 Cupful Milk
2 Eggs
~ Teaspoonful Salt
Separate the eggs, beat the yolks, add the
milk, the Snowdrift, melted, the salt and
then beat in the Hour that has been sifted
with the baking powder. Fold in the
well beaten whites and bake in twelve
greased gem pans.
This recipe will answer for whole wheat,
corn and rye muffins, using the same prp­portions,
simply changing the flour.
WAFFLES
1 Quart Flour
3 Eggs
1 ~ Pints Milk
2 Tablespoonfuls Snowdrift
4 Teaspoonfuls Baking
Powder
1 Teaspoonful Salt
SNOWDRIFT ts
Add the baking powder and salt to the
Hour and sift it; rub m thoroughly tbe
Snowdrift. Separate the eggs; add the
milk to the yolks; beat this into the Hour,
fold in the well beaten whites and bake.
endorsed by physicians
31
•
POP OVEHS
1 Cupful Flour
1 Cupful Milk
2 Eggs
1 Teaspoonful Snowdrift
1 Teaspoonful Salt ·
Beat the eggs without separating until
light; add the milk, and then add thi~
slowly to the flour, beating all the while.
Grease gem pens with the Snowdrift,
make them very hot; fill with the mix­ture
and bake in a hot oven thirty-five or
forty minutes.
OLD-FASHIONED SALLY LUNN
2 Eggs
1 Cupful Milk
1 TablespoonfulSnowdrift
172 Cupfuls Flour
1 Tablespoonful Sugar
2 Teaspoonfuls Baking
Powder
72 Teaspoonful Salt
Separate the eggs, beat the yolks; add
the sugar, Snowdrift, milk, salt and flour.
Beat thoroughly, then add the baking
powder and beat again. Fold in the
well beaten whites and bake in three
greased pie dishes; the mixture should
be not more than a half inch thick in
each dish. As soon as they are done,
butter them, pile one on top of the other
and send to the table.
ALL MEASUREMENTS are LEVEL
32
•
CAKES
RULES FOR CAKE MAKING
Always sift the flour before mea:5uring, and unless otherwise
directed sift it after adding the baking powder.
Beat the Snowdrift to a cream, adding gradually the sugar.
Always fold in the whites of the eggs the last thing. Always
separate the eggs unless otherwise directed.
Grease the cake pans with Snowdrift, and line the bottoms
with manila paper brushed with Snowdrift, Rich cakes, as
pound and fruit cake, should have the sides of the pan als()
lined with greased paper.
When liquid is used, add the liquid and the flour alternately.
Layer cakes should be baked in a quick oven from twenty to
twenty-five minutes; loaf cakes in a slower oven from three­quarters
to an hour.
Cakes should be turned from the pan very soon after they
are taken from the oven. Cool them upside down on a
cloth or sieve.
CARAMEL CAKE
72 Cupful Snowdrift
2 72 Cupfuls Flour
2 Cupfuls Sugar
1 Cupful Water
4 Teaspoonfuls Baking
Powder
1 Teaspoonful Vanilla
Put three tablespoonfuls of sugar into an
iron pan and stand it over a hot fire until
it melts and burns, then add three table­spoonfuls
of water; bring it to a boil and
turn it into a cup; fill the cup with water
for the cake. Beat the Snowdrift to a
cream, add the sugar and then the yolks
of the eggs. When very light, add the
water with thf caramel and flour that has
been sifted with the baking powder,
alternately; fold in the well beaten whites
and bake in three layers. Put together
with nut filling.
SNOWDRIFT is a PERFECT shortening
33
1 ~ Cupful& Snowdrift
3 Cupfuls Flour
4Eggs
2 Cupfuls Sugar
1 Cupful Water
4 Teaspoonfuls Baking
Powder
1 Teaspoonful Flavoring
CUP CAKE
Beat the Snowdrift to a cream, adding
gradually the sugar and then the yolks
of the eggs; beat thoroughly. Sift the
baking powder with the flour, add it alter­nately
with the water and beat until
perfectly smooth; add the flavoring and
fold in the well beaten whites of the eggs.
Bake in a loaf cake pan in a moderate
oven one hour.
CHOCOLATE LOAF CAKE
~ Cupful Snowdrift
3 Eggs
2 Ounces Chocolate
1 Teaspoonful Vanilla
2 Cupfuls Sugar
1 Cupful Milk
2 ~ Cupfuls Flour
4 Teaspoonfuls Baking
Powder
Put tB.e chocolate into a double boiler
with the milk; stir over the fire until the
chocolate is dissolved and then stand
aside to cool. Beat the Snowdrift until
creamy, adding gradually the sugar and
then the yolks of the eggs; beat thor­oughly.
Sift the baking powder and the
flour, add it alternately with the chocolate
mixture; beat it until smooth, add the
vanilla and fold in the well beaten whites.
Bake in a moderate oven three-quarters
of an hour.
SNOWDRIFT CAKE
· ~ Cupful Snowdrift
1 Cupful Water
Whites of 5 Eggs
1 ~ Cupfuls Sugar
2 ~ Cupfuls Flour
4 Teaspoonfuls Baking
Powder
1 Teaspoonful Bitter
Almond Extract
Beat the Snowdrift to a cream and add
the sugar. Add alternately the water
and the flour sifted with the baking powder.
When smooth. add the flavoring and fold
in the well beaten whites of the eggs.
Bake in a loaf cake pan in a moderate
oven three-quarters of an hour. When
done and cool, ice with soft icing, and
garnish the top with halves of English
walnuts or pecan nuts.
This may be baked in three layers and
put together with soft or chocolate icing.
Put SNOW·DRIFT tn the doughnuts,
34
SPICE CAKE
72 Cupful Snowdrift
1 Cupful Brown Sugar
72 Cupful Molasses
1 Teaspoonful Soda
2 Cupfuls Raisins
1 Cupful Sour Milk
3 Cupfuls Flour
1 Tablespoonful Cinnamon
1 Saltspoonful Cloves
74 Nutmeg, Grated
Dissolve the soda in a tablespoonful of
warm water, add it to the sour milk and
add this to the molasses. Beat the Snow­drift
and sugar together, add the molasses
mixture and then the Hour; beat until
smooth and stir in the flavorings. Bake
in a square bread pan in a moderate
oven one hour.
MORAVIAN SUGAR CAKE
72 Pound Brown Sugar
2 Eggs
4 Tablespoonfuls Snowdrift
2 Tablespoonfuls Pow-dered
Cinnamon
1 Pint Milk
1 Compressed Yeast Cake
3 Pints Flour
1 Teaspoonful Salt
Scald the milk, add the Snowdrift, and
when lukewarm add the yeast cake moist­ened
and the salt. Make a well in the
center of the Hour and pour into it the
milk; stir in enough of the Hour to make
a thin batter; do not beat; cover and
stand in a warm place two and a half
hours. Stir in the Hour, salt, beaten eggs,
half of the cinnamon and half of the
sugar. Stir in all the Hour and beat and
work with the spatula until thoroughly
mixed; pour into a large shallow baking
pan that has been greased with Snowdrift.
Cover and stand in a warm place one hour
until very, very light. Mix the remaining
cinnamon and sugar; when the cake is
light, sprinkle it over the top and bake
in a moderate oven one hour.
HICKORY NUT CAKE
4 Tablespoonfuls Snowdrift
Whites of 4 Eggs
%; Cupful Water
2 Cupfuls Flour
172 Cupfuls Sugar
1 Cupful Hickory Nut
Kernels
2 Teaspoonfuls Baking
Powder
Beat the Snowdrift and sugar to a cream.
Sift the Hour and baking powder, and
add them alternately with the water;
when smooth, fold in the well beaten
whites of the eggs. Stir in gradually the
nuts, pour into a square or round loaf
cake pan that has been lined with greased
paper and bake in a moderate oven three
quarters of an hour. When done and cool,
ice the cake with soft icing and garnish
the top with finely chopped hickory nuts.
and the doughnuts tn S NO WD RIFT
35 / /
/
1
IUBBON CAKE
;1 Cupful Snowdrift
4Eggs
1 Cupful Currants
3 Cupfuls Flour
4 Cupfuls Chopped Citron
2 Cupfuls Sugar
4 Teaspoonfuls Baking
Powder
1 Cupful Milk
1 Tablespoonful Cinnamon
1 Teaspoonful Vanilla
Beat the Snowdrift to a cream, add grad­ually
the sugar, then add the yolks of the
eggs and beat until light. Add alternately
the milk and flour and baking powder
sifted together; add the vanilla and fold
in the well beaten whites of the eggs.
Take out one-third of the mixture and
add to it the cinnamon, currants and
chopped citron. Grease three shallow
baking pans or sheets; put the fruit mix­ture
into one and the remaining two­thirds
into the other two. Bake in a
moderate oven a half hour. When done,
turn the cakes from the pans. Spread
one light cake with a layer of soft icing,
then on top place the dark cake, spread
it with icing and on top of this the re­maining
light cake. Cover the whole
with a piece of manila paper, put a pan on
top and on this a two-pound weight.
Let them stand at least one hour, then
remove the pan and weight and cut the
cake into diamond shaped pieces.
PLAIN FRUIT CAKE
1 Cupful Snowdrift
5 Eggs
2 ;1 Cupfuls Flour
U Nutmeg Grated
;1 Teaspoonful Allspice
1 Saltspoonful Cloves
Juice and Grated Rind
of 1 Lemon
1 Cupful Sugar
%' Pound Currants
%' Pound Raisins
U Pound Citron
1 Teaspoonful Cinnamon
Juice and Grated Rind
of 1 Orange
Beat the eggs without separating until
very light; beat the Snowdrift to a cream,
adding gradually the sugar; add the
eggs, spices and flour. Give the whole
a good vigorous beating. Shred the cit­ron,
mix it with the other fruit, and. dust
with four tablespoonfuls of flour. Add
the juice and rind of the orange and lemon
to the batter, add the fruit, mix and bake
in a fruit cake pan that ltas been lined
with greased paper. The oven must be
very moderate; the cake should be baked
four hours.
Use SNOWDRIFTiiuteadofbutterinyouro!drecipes
36
SOFI' GINGER BREAD
1 Cupful Molasses
}-2 Cupful Snowdrift
1 Teaspoonful Soda
3 Cupfuls Flour
1 Cupful Brown Sugar
1 Cupful Thick Sour Milk
2 Eggs
2 Teaspoonfuls Ginger
1 Teaspoonful Cinnamon
Dissolve the soda in a tablespoonful of
water, add it to the sour milk, then add
the molasses, sugar, eggs well beaten and
hst the flour. Beat five minutes and
add the cinnamon and ginger; beat again
and bake in a shallow pan in a moderate
oven thirty minutes.
GINGER SNAPS
1 Quart Flour
1 Tablespoonful Ginger
}-2 Cupful Snowdrift
1 Cupful Molasses
}-2 Cupful Brown Sugar
Dash Cayenne
Rub the Snowdrift thoroughly into the
flour, then add the sugar, ginger and
cayenne. Mix well and moisten with the
molasses. Knead thoroughly, roll out
very thin, cut with a small round cutter
and bake in a moderate oven until a light
brown. The dough must be very dry
and hard to roll, but if carefully mix'ed
and handled these are very good.
SAND TARTS
1 Pound Granulated Sugar
~ Cupful Snowdrift
Yolks of 3 Eggs
Whites of 2 Eggs
Flour sufficient to Make
a Stiff Dough
Beat the Snowdrift and sugar together,
add the yolks of the eggs, beat, and add
the well beaten whites. Add sufficient
flour to make a rather good dough. Dust
the board with granulated sugar, roll the
dough out to a thin sheet, cover the top
with granulated sugar, give another light
roll, cut with a round cutter and bake in
a moderate oven until a light brown.
No one finds fault witb S N 0 W DR I FT
37
ICINGS AND FROSTINGS
SOFI' ICING
1 Cupful Granulated Sugar
Whites of 2 Eggs
72 Cupful Water
Put the sugar and water over the fire,
stir until the sugar is dissolved, and then
boil until the syrup spins a heavy strand.
Pour slowly, while hot, into the whites
of the eggs well beaten. Beat until cool.
Melted chocolate may be added to this
or chopped nuts or chopped fruit.
PLAIN FROSTING
White of 1 Egg
l Saltspoonful Cream of
Tartar •
1 Cupful Pulverized Sugar
Put the egg unbeaten into a bowl, add
the cream of tartar; beat in the sugar
and beat until smooth and creamy. Ice
the cake while it is still wann.
CHOCOLATE ICING
2 Squares (2 Ounces) Choc-olate
1 Cupful Milk
1 Tablespoonful Snowdrift
1 Cupful Sugar
1 Teaspoonful Lemon
Put all the ingredients into a saucepan
and stir over the fire until it hardens
when dropped into cold water.
A half cupful of condensed milk mixed
with a half cupful of water makes a better
icing than plain milk.
ORANGE ICING
1 Cupful Powdered Sugar
1 Tablespoonful Boiling
Water
Grated Rind of 1 Orange
Grate the rind into the sugar, rub thor­oughly.
Add the water and stand the
bowl over hot water until the sugar is
moist, not melted. Use at once.
SNOWDRIFT should not be hot enough to smoke
38
PASTRY
SNOWDRIFT PUFF PASTE
Add a half teaspoonful of salt and a teaspoonful of sugar to
three cupfuls of flour, sift; add a half cupful of cold Snowdrift.
Chop with a knife until it is thoroughly mixed with the flour,
and add sufficient ice water to just moisten, about a half
cupful. Turn the paste on the baking board, roll to a thin
sheet, spread over two tablespoonfuls of cold butter; fold in
the sides, then the ends; roll the paste from you, fold and
roll again. Stand this on the ice for fifteen minutes, then
fold and roll twice. Stand again on the ice, and when cold
it is ready to use. This paste, if properly made, is "short"
and flaky.
SNOWDRIFT PASTE (PIE CRusT)
. 3 Cupfuls Flour
% Cupful ( 6 Ounces)
Snowdrift
% Cupful Ice Water
1 Teaspoonful Sugar
1 Teaspoonful Salt
Add the salt and sugar to the flour. Make
the Snowdrift very cold, cut it with an
ordinary knife or spatula into the flour,
add gradually the water and mix until
every part of the flour is moist but not
wet. Roll it out into a thin sheet, then
fold in the sides and over the ends, turn
the paste and roll it quickly again. Fold,
roll again and again; stand it on the ice
until thoroughly chilled and it is ready
to use.
LEMON MERINGUE
Line a deep pie dish with Snowdrift Paste; brush the edge
with water, put on the edge another layer of paste and stand
the dish in a cold place _while you make the filling.
SNOWDRIFT ts more wholesome than animal fat
39
1 Cupful Milk
1 Lemon
3 Eggs
.2 Tablespoonfuls Flour
1 Cupful Sugar
LEMON FILLING
Heat the milk, add the flour moistened,
and stir until boiling. Take from the
fire and when cold add the grated yellow
rind of the lemon. Beat the yolks of the
eggs and the sugar together, add grad­ually
the milk and the juice of the lemon.
Pour the mixture into the lined pie dish
and bake in a moderate oven a half hour.
Beat the whites of the eggs until stiff,
add three tablespoonfuls of powdered
sugar, beat until dry and glossy. Heap
this over the top, dust with powdered
sugar and put back into the oven just a
minute to brown.
PUMPKIN PIE
Put a pint of milk in a double boiler, add one pint of grated
pumpkin; stir and cook for twenty minutes. Add one
tablespoonful of flour, moistened in a little cold milk, and a
half teaspoonful of salt; cook ten minutes longer. Take
from the fire and when ready to use add another half pint of
milk and four eggs beaten without separating with one cupful
of sugar; add a tablespoonful of brandy and a teaspoonful
of cinnamon. This will make three pies. Bake a half hour
in a slow oven.
OYSTER PIE
Make Snowdrift Paste, and when very cold roll it out and
<!Ut two strips from the side, two inches wide. Cross these
on the bottom of the pie dish; that is, do not line the bottom
of the dish solidly. Turn in the dish twenty-five fat oysters
that have been drained; sprinkle over a teaspoonful of salt,
add a dash of Taba11co Sauce and put over the top a table­spoonful
of Snowdrift, cut into pieces. Cover with the sheet
of Snowdrift Paste, making a hole in the center. · Trim the
edges neatly, brush the top with a little milk and bake in a
quick oven a half hour.
Remember to use Salt with SNOWDRIFT
40
CRANBERRY TART
Fill a pie dish lined with Snowdrift Paste with cold stewed
cranberries. Cover the top with strips of paste, dust thickly
with sugar and bake in a quick oven a half hour.
FLOURANDINES
~ Cupful Raisins
1 Cupful Sugar
2 Cupfuls Milk
~ Cupful Rice
1 Teaspoonful Vanilla
Wash the rice, boil it for twenty minutes
in plenty of water, drain and add it to
the milk. Beat the eggs and sugar to­gether
until light, add them to the milk
and add the vanilla. Line two deep pie
dishes with Snowdrift Paste, cover the
bottom with raisins, turn in the rice mtt­ture
and bake slowly for a half hour.
MEAT PIE
1 Pound Cooked Meat
2 Tablespoonfuls Flour
1 Tablespoonful O~on
Juice
1 Tablespoonful Chopped
Parsley
2 Tablespoonfuls Snowdrift
~ Pint Stock or Water
2 Potatoes
1 Teaspoonful Kitchen
Boquet
~ Teaspoonful Salt
Dash Tabasco Sauce
Cut the meat into cubes of a half inch.
Dice the potatoes, throw them into boil­ing
water and boil five minutes. Put
the Snowdrift and flour into a saucepan,
add the stock or water, salt, onion juice
and kitchen boquet, and boil. Put a
layer of meat in the bottom of a baking
dish, then a layer of the potatoes, and a
dusting of salt, pepper and chopped par­sley,
and so continue until the materials
are used; pour over the sauce, cover the
top with Snowdrift Paste and bake in a
moderate oven a half hour.
This recipe will answer for all cold left­over
meats.
ALL MEASUREMENTS are LEVEL
41
..
PUDDINGS
COTTAGE PUDDING
1 Cupful Sugar
~ Cupful Milk
1 ~ Cupfuls Flour
2 Tablespoonfuls Snowdrift
2 Eggs
2 Teaspoonfuls Baking
Powder
Beat the Snowdrift, sugar and yolks of
the eggs together until light; add the milk
and the flour and baking powder sifted.
Fold in the well beaten whites and bake
in a greased square bread pan in a mod­erate
oven three quarters of an hour.
Serve with Lemon or Orange Sauce.
DUTCH APPLE PUDDING
1 Cupful Milk
2 Eggs
1 ~ Cupfuls Flour
2 Tablespoonfuls Snowdrift
3 Tart Apples
2 Teaspoonfuls Baking
Powde,r
Pare, core and cut the apples into eighths.
Melt the Snowdrift, beat the yolks of the
eggs; add the milk, Snowdrift and flour.
Beat thoroughly, add the baking powder
and beat again. Fold in the well beaten
whites and pour into a shallow baking
pan brushed with Snowdrift. Put the
apples thickly over the top, cover with
six tablespoonfuls of sugar and bake in
a quick oven for a half hour or until the
apples are tender. Serve with milk or
Pudding Sauce .
FRUIT PUDDING
~ Cupful Snowdrift
2 Cupfuls Flour
2 Cupfuls Raisins or Other
Fruit
1 Cupful Milk
3 Eggs
4 Teaspoonfuls Baking
Powder
~ Teaspoonful Salt
Beat the yolks of the eggs anq the Snow­drift
until light; sift the flour and baking
powder, add them alternately with the
milk. Flour the fruit with an extra half
cupful of flour and stir it into the pudding.
Turn into a mould brushed with Snow­drift,
cover and boil an hour and a half.
Serve with Pudding Sauce.
SNOWDRIFT ts never sold tn BULK
42
ROLY POLY
1 Tablespoonful Snowdrift
% Cupful Milk
Fruit
1 Pint Flour
2 Teaspoonfuls Baking
Powder
Y:j Teaspoonful Salt
Chop sufficient conserved or dried fruit
to make a cupful; pare, core and chop
one apple. Sift the flour, salt and baking
powder; rub in the Snowdrift, add the
milk gradually until you have a dough.
Roll out in a thin sheet, sprinkle the sheet
with brown sugar, then a layer of the
chopped fruit and a layer of apples.
Fold and put into a greased pan. Add
four tablespoonfuls of water to the pan
and bake in a quick oven a half hour.
Serve with a sauce.
PEACH PUDDING
2 Tablespoonfuls Snowdrift
1 Egg
2 Teaspoonfuls Baking
Powder
1 Pint Flour
1 Cupful Milk
% Teaspoonful Salt
6 Peaches
Sift the flour with the salt and baking
powder, rub in the Snowdrift. Beat the
egg until light without separating, add
the milk and pour it into the flour; beat
thoroughly a.nd pour at once into a shal­low
greased pan. Pare and cut the
peaches into halves and remove the stones;
put them into the batter, stone side out.
Fill the spaces from which the stones were
taken with sugar and bake in a quick
oven thirty minutes. Serve hot with
sugar and cream.
BACHELOR'S PUDDING
1 Cupfu! Sifted Flour
4 Tablespoonfuls Melted
Snowdrift
1 Pint Milk
4 Eggs
1 Saltspoonful Salt
Scald the milk, pour it on the flour, mix­ing
thoroughly; add the Snowdrift and
salt, beat until mixed. Stir in the yolks
of the eggs, then fold in the well beaten
whites and bake in a greased pan in a
hot oven a half hour. Serve at once.
SNOWDRIFT for making dainty, delicate CAKE
43
PUDDING SAUCES
LEMON SAUCE
Add one tablespoonful of flour to a half cupful of sugar;
mix and add a half pint of boiling water. Stir until boiling,
add the grated rind and juice of one lemon, and pour, while
hot, into one well beaten egg, beating all the while.
Orange or vanilla may be used in place of lemon, and for
rich puddings add a tablespoonful of Snowdrift at the last.
SNOWDRIFT SAUCE
1 Cupful Powdered Sugar
1 Tablespoonful Brandy
2 Tablespoonfuls Snowdrift
~ Nutmeg Grated
White of 1 Egg
Beat the Snowdrift to a cream, add
gradually the sugar; drop in the white of
the egg, unbeaten, the nutmeg and
brandy. Beat vigorously for ten or fif­teen
minutes and stand on the ice to
harden.
CARAMEL SAUCE
1 Cupful Granulated Sugar
72 Cupful Brown Sugar
1 Egg
1 Tablespoonful Corn
Starch
1 Tablespoonful Snowdrift
1 Cupful Boiling Water
1 Teaspoonful V.anilla
Put the brown sugar into an iron pan and
stir until ·it melts and burns; then add
the water, the Snowdrift, the granulated
sugar and cornstarch mixed; stir until
boiling. Add the vanilla and pour, while
hot, slowly into the well beaten egg.
JELLY SAUCE
72 Pint Water
2 Tablespoonfuls Snowdrift
31 Tumbler Jelly, Currant
or Quince
1 Teaspoonful Corn Starch
Moisten the corn starch with the water,
add the jelly, and stir until boiling; add
the Snowdrift, and take at once from the
fire.
.
SNOWDRIFT perfect shortening for PIE CRUST
44
CANDIES
CHOCOLATE CARAMELS
~Pound Chocolate
~ Cupful Molasses
4 Tablespoonfuls Con-densed
Milk
4 Tablespoonfuls Water
1 Pound Brown Sugar
2 Tablespoonfuls Snowdrift
1 Teaspoonful Vanilla
Put all the ingredients into a saucepan;
heat and stir until the sugar is thoroughly
dissolved ; then boil until the mixture
hardens when dropped into cold water.
Try the mixture every few minutes by
putting a few drops into a cup of ice
water; if it hardens quickly, take it from
the fire. Turn the mixture into a pan
brushed with Snowdrift, and when partly
cool mark into squares, using a dull knife.
Stand aside in a cool, dry place. When
hard, break into caramels.
PLAIN TAFFY
%Pint Water
172 Pounds Sugar (Confec­tioner's
A)
3 Tablespoonfuls Snowdrift
2 Teaspoonfuls Vanilla
72 Teaspoonful Lemon
Juice
Stir the sugar and water over the fire
until the sugar is dissolved, and boil until
it forms a soft ball when dropped into
cold water. Add the Snowdrift and
I emon juice and boil to the "crack," that
is, it must harden quickly and be per­fectly
brittle when dropped into ice water.
Add the vanilla and turn into shallow
pans that have been brushed with Snow­drift.
WALNUT MOLASSES CANDY
1 Cupful New Orleans
Molasses
1 Cupful Brown Sugar
1 Tablespoonful Vinegar
1 TaJ>lespoonful Snowdrift
2 Cupfuls Black Walnut
Kernels
Mix the molasses, sugar, Snowdrift and
vinegar together. Stir over the fire until
the sugar is dissolved, and boil without
stirring until the mixture hardens when
dropped into ice water. Grease deep
square pans with Snowdrift; fill nearly
full with the walnut kernels, pour over
the molasses candy and stand aside until
cool.
SNOWDRIFT for delicious, digestible doughnuts
45
MY OWN RECIPES
Every housekeeper has some tried and favorite recipes
of her own, which she would like to have in a convenient
place for reference. For this purpose, the following blank
pages are included in "Snowdrift Secrets."
Write or paste in your best recipes and remember that
Snowdrift should be used wherever butter or lard is named
in the old recipe. Snowdrift is all shortening and contains
no salt or water, as butter does. Therefore use a third less
Snowdrift and add a little salt.
46
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THE SOUTHERN COTTON OIL CO.
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NEW YORK · - -~VANNA! · · NEW ORLEANS· CHI~Av\