A new Snowdrift cook book

              SPECIAL COLLECT IONS & RAkE BOOKS
WALTER CLINTON JACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
HOME ECONOMICS PAMPHLETS COLLECTION
Gift of Paul Hessling
ANew
SNOWDRIFT
COOK BOOK
By
Mrs. Ida C. Bailey Allen
Author Mas. ALLEN's CooK BooK, Etc.
Founder MRs. ALLEN's ScHOOL OF Goon vVVl\J~JH
Formerly DirectorY. W. C. A. ScHOOL OF CooKERY, Worcester,
Erstwhile Editor THREE MEALS A DAY, Good Housekee ng
and Edi.tor HousEWIVEs' FoRuM, Pictorial Review
Contr·ibutor to all the lead·ing women's magazines
Copyright 1920, by
SouTHERN CoTTON Ou. TRADING CoMPANY
NEW YORK SAVANNAH NEW ORT.EANS CHICAGO
MAKERS OF SNOWDRIFT, WESSON OIL
AND SOUTHERN BRAND PEANUT BUTTER
t
foreword
THis LITTLE BOOK is presented with my compliments and
good wishes. It is by no means a comprehensive cook book.
it merely offers a few suggestions which I hope you will find
helpful.
Each of the recipes given here is a tested recipe and I am
sure you will find them all good.
I might add that every good recipe you have is a Snow­drift
recipe if it calls for fat of any sort. Try Snowdrift in
your own favorite recipes, as well as in some of these new
ones.
Cordially yours,
Contents
Recipes:
Bread, page 10
Cake, page 40
Candies, page 48
Desserts, page 85
Eggs, page 14
Fish, page 20
Fried Foods, page 16
Measurements, page 7
Meats, page ·24
Pastry, page 45
Salads, page 88
Savory Sauces, page 27
Soups, page 8
Sweet Sauces, page 88
Vegetables, page 29
Fats and the Menu, page 3
Fats and the menu
FATS are one of the most im­portant
of all food constituents,
furnishing energy which is
stored up in the body in such a
way that fats are often termed
"reserve-force" foods.
In making up a "balanced"
or properly planned meal, we
allow one protein or muscle­making
food, as meat, eggs or
fish; two or three starchy foods,
as bread or potatoes; one or two
bulky or mineral foods, as let­tuce
or fruit; a sweet, as a sim­ple
dessert or marmalade; and
one fat besides butter. Cro-quettes
or a pudding rich in fat
may count as one of the neces­sary
fats.
How much do y4tu want to
know about your cooking fat?
Fat is so essential as food
and your selection of a fat has
so much to do with the success
of your cooking that you may
be interested to read the whole
story of Snowdrift, even if it
looks a bit long.
Snowdrift is rich
creamy vegetable fat.
feet fat for every use in
in g.
Snowdrift is fresh
OPEN the airtight can in which
Snowdrift comes jnto your
kitchen and you find Snowdrift
fresh.
This freshness is quite im­portant.
All shortening is fat and will
grow stale and finally rancid,
how soon depending some­what
on the weather, unless it
is in an airtight can - a can
sealed as truly airtight as you
yourself would use to put up
fruits or vegetables.
No matter how long Snow­drift
has been on its way to
your grocer, nor how long it
has stood on your grocer's shelf,
Snowdrift, in its truly airtight
can, reaches your kitchen as
fresh as the day it was made.
Smell it, taste it, compare it
3
critically with other fats,
you will see what a difference
this freshness makes. Many
and many a woman has been
using cooking fat of one kind or
another all her life and never
discovered until she tried
Snowdrift how sweet and fresh
a cooking fat can be. Lots of
women thin'K that the smell of
staleness or slight rancidity is
the "natural" smell of lard or
any cooking fat and do not
realize that fresh fat is sweet
and fresh.
Snowdrift is fresh, as you
use the word to describe a new
laid egg. Snowdrift is sweet
-what you mean when you say
"sweet" cream.
After you open the can Snow­drift
stays sweet all the longer
because it was absolutely fresh
when you opened the can in
your kitchen. A fresh egg laid
today keeps better than one that
was already a little stale when
you bought it.
Freshne~ is one of the best
qualities a fat can have. In
any package other than a truly
airtight can, shortening might
be :iairly fresh if you got it
very soon after it was made. Or
it might be decidedly stale if it
had been in transit or on the
grocer's shelves for a month or
two.
Snowdrift is pure
WHEN you open a -can of Snow­drift
you see why Snowdrift
was named Snowdrift.
Its whiteness does not make
Snowdrift pure, but its purity
is one reason why Snowdrift is
white.
is made entirely
vegetable oil. The
Cotton Oil Company,
largest, are certainly
of the largest crushers and
,. .. J'in,,,.., of peanut, cottonseed,
-cocoanut and other vegetable
oils for food. With millions
and millions of gallons of vege­table
oil to choose from each
year, only the very finest oil
that the country produces is set
aside for Snowdrift and Wesson
Oil. The choicest oil is always
light in color. It is again re­fined
by Dr. Wesson's method
to a degree of purity which the
Southern Cotton Oil Company
believe is not attained by any
other fat.
With every impurity removed,
this pure oil is almost colorless,
almost as clear and limpid as
pure water.
When it is hardened and
whipped, as one might beat
eggs, into Snowdrift, Snowdrift
is white.
Whiteness doesn't make
Snowdrift pure, but its purity
does make Snowdrift white.
Snowdrift improves the :Bavor of everything
cooked with it
MAKE your favorite cake with
Snowdrift and see how rich and
delicate and good it is.
Fry eggplant in Snowdrift­just
for an instance-and see
how the flavor of the eggplant
is improved, not lost.
Melt a bit of Snowdrift on a
dish of piping hot lima beans
or fresh peas and see how
4
much richer they are-and how
much their flavor is improved.
Snowdrift improves the flavor
of the food cooked with it with­out
adding any flavor of its
own. No good cook wants to use
a fat that has a strong taste
of its own. Cake should be rich
and delicate, but not taste of t
the fat used. Fried food should
be rich and crispy and brown
but it should have its own flavor
-not taste merely of the fat
it was fried in.
Snowdrift is rich - much
richer than butter-but so
pure and fresh and delicate
that it improves, not changes,
the flavor of things cooked
with it.
The food value of Snowdrift
AND the fact that Snowdrift is
pure vegetable oil and nothing
else means that it has the high­est
possible food value. Snow­drift
not only makes things
-good to eat but is itself a more
nourishing food than almost
anything else you eat.
Snowdrift is much richer
than butter, because butter con­tains
salt and water and curds
as well as fat, while Snowdrift
is all pure fat.
You may be interested in the
following table of calories which
shows the relative fuel value of
Snowdrift compared to the
other things we eat:
CALORIES PER LB•
Snowdrift . . .... .. 4050
Oleomargarine ... 3525
Butter . . . .. ..... 3450
Bacon . . .. .... ... 3080
Cheese ... .. .... . 1950
Sugar . . . . ....... 1860
Cereals . . . . . . .. .. 1665
Beef . ......... . . 12
Eggs ... . ..... . . .
Milk .. .... . . . .. . 825
Vegetables . . . . . . . 229
There is more calory value in Snow­drift.
pound for pound, than in any
of the foods you cook with it.
Snowdrift is wholesome
THE fact that Snowdrift is
made entirely of absolutely
pure vegetable oil also makes it
easier to digest and assimilate.
Digestibility is a difficult
matter to determine accurately,
but in all of the various tests
which we have seen made by
the Department of Agriculture
and by various schools of do­mestic
science, Snowdrift both
as to digestibility and assimila-tion
is on a parity with the best
olive oil or butter.
From such studies as have
been made, it appears that fats
with a low melting point are
capable of more complete as­similation
than those with a.
high melting point. Snowdrift,
with its low melting point, has
been given a coefficient of
around 97 per cent., practically
the same as olive oil or butt.er.
Snowdrift is ideal for frying
B'uT all of this is merely from
the technical point of view. In
actual kitchen practice, Snow-
5
drift has a decided advantage,
especially for frying, because
of the high temperature to
which it may be heated before
it breaks down. Our experience
has been that the proper frying
temperature is around 350°.· At
frying temperature both butter
and lard "break down," and
produce Acrolein and fatty
acids which have a tendency to
upset the stomach and are re­sponsible
for most of the ob­j
ections to fried foods. But
Snowdrift may be heated to
450°-about 100° above the
necessary temperature -before
it breaks down. The result is
that, with ordinary care, it is
possible to fry food in Snow­drift
that is vastly more di­gestible
than the same food
fried in lard or butter or any
fat that burns at a low tem­perature.
Snowdrift is economical
SNoWDRIFT is also very eco­nomical
as a frying fat-espe•
cially in deep frying. Strain
it, to remove any crumbs of
f and you can use it over
Ver again for frying or
ev n use it as shortening.
This is true to some extent
of any fat. But here is one ad­vantage
of Snowdrift. It will
not absorb the odor or flavor of
any food cooked in it-not even
fish nor onions. You may use
it over and over again.
And Snowdrift is not altered
much by heating to cooking
temperature. Much cooking fat
has to be thrown out after you
have used it a few times. But
Snowdrift is altered so little by
heating that you can use it up
and not waste it. It is almost
as good the last time you use it
as the first.
Creamy Snowdrift is a convenience
To all these virtues, as a food,
Snowdrift adds another virtue
--convenience.
Snowdrift never gets too hard
nor too soft. It is always just
the right creamy consistency
that a good cook finds easiest
and quickest to use.
You may have tried shorten­ing
that got hard as a candle
in cold weather or in the ice­box,
and then runny in warm
weather. Snowdrift stays stiff
6
enough in a warm temperature
and soft enough in cold so that
it is always creamy.
When you start to "cream"
Snowdrift with sugar or flour
you find most of the hard work
already done. It saves much
time and trouble to have Snow­drift
already the right creamy
consistency itself.
Snowdrift is pure rich creamy
vegetable fat-a perfect fat for
every use in cooking.
MEASUREMENTS
To measure a cupful, a tablespoonful or a teaspoonful of any
dry ingredient, fill the utensil full and level off the top with
a knife, taking care not to pack the ingredient.
To measure a part cupful of any dry ingredient, follow the
numbers on the measuring cup. One-fourth means a fourth­cupful.
One-third means a third-cupful. One-half means a
half-cupful, and three-fourths means three-quarters of a
cupful.
All dry ingredients liable to lump, as flour, confectioners'
sugar, or baking soda, should be sifted before measuring.
Grains, like whole wheat flour, or Graham meal, however,
should not be sifted as this removes valuable nutriment, but
rather stirred lightly with a spoon before measuring.
Snowdrift must be packed down and leveled off before
measuring. H the word "melted" follows the name of the f
it means that the fat is first measured and then melted.
it precedes the name of the fat, it means that it is measured
after melting.
A half-tablespoonful or half-teaspoonful of any dry ingre­dient,
or solid fat, is always measured as follows: Fill the
spoon full. If it is a dry ingredient, level it off, then measure
it lengthwise of the spoon into halves, scraping off the un­used
half. If a solid fat is being measured, first pack it
down into the spoon then level it off, and proceed as directed.
For a fourth-teaspoonful or tablespoonful, first measure a
half then divide it in quarters.
In measuring liquids, whether the liquid be milk, water,
soup-stock, or anything of that nature, or whether it be a
liquid cooking fat, fill the utensil with as much of the ingre­dient
as it will hold without running over.
A II Recipes -in this Book are
Proportioned for Six People
7
SOUPS
There is no doubt but that soups would be used to far
greater extent in the everyday menu, if the housewife only
understood their food-value and how to prepare them in the
most delicious possible way. Whereas a soup can be made
up of left-overs, either in the form of a stock-soup or a cream
soup, it is nevertheless true that this must be carefully done,
that the seasonings must be rightly chosen and that the soup
must have the rich taste that is characteristic of the best
kinds, if it is to be welcome in the menu.
If any of the vegetables must first be fried, Snowdrift is a
most excellent medium for the purpose, because it does not
alter the flavor of the food and does not leave a greasy
residue. If the soup is to be thickened with flour, and it is
advisable to add a little extra fat, Snowdrift may be used
equally as well as butter, and with even greater caloric value.
am soups or chowders, properly made, may be used as
the main dish at luncheon or supper and are especially good
if served with Snowdrift croutons, or dumplings, or crackers
spread lightly with Snowdrift, toasted in the oven and salted.
Vegetable soups are well adapted to the first course at din­ner,
although they may be served at luncheon or supper,
if supplemented by such a dish as Baked Macaroni and
Cheese, or Nut and Potato Croquettes. Dried bean, split­pea,
or lentil soup is substantial enough in itself to act as
the main course at luncheon, supper, or the home dinner.
All Measurements are Level
CREAM OF PEA SOUP
2 Cupfuls Fresh or Canned
Peas, Put Through the
Food-chopper
1 Pint Milk
1 Pint Water
1 Sprig Parsley (optional)
1 Slice of Onion (optional)
1 Y2 Teaspoonfuls Salt
X Teaspoonful Pepper
Yz Teaspoonful Sugar
2 Tablespoonfuls Snow­drift
3 Tablespoonfuls Flour
The onion and parsley may be put through
the food-chopper with the peas. Com­bine
these vegetables with the water and
simmer until the peas are tender, replen­ishing
the water as it evaporates. Add
the milk and seasonings, and thicken with
the Snowdrift and flour which have been
creamed together. Let the soup boil for
a moment or two. If desired, the vege­tables
may be strained out. The vege­table
flavor is much more pronounced and
the food-value greatly enhanced by this
new method of making.
8
CREAM OF CELERY .SOUP
Observe the· proportions and directions given in the pre­ceding
recipe for Cream .of Pea Soup, substituting celery
stalks and tender tips for the peas and omitting the sugar.
CREAM OF POTATO SOUP
1 72 Cupfuls Mashed Pota-toes
4 Cupfuls Milk
1 Small Onion
2 Tablespoonfuls Snow­drift
2 Tablespoonfuls Flour
1 72 Teaspoonfuls Salt
Ys Teaspoonful Pepper
Combine the potato (which may be left
over) with the milk and the onion, and
cook it in a double boiler for twenty min­utes.
Then remove the onion, add the
seasonings and thicken the soup with the
Snowdrift and flour creamed together.
TOMATO BISQUE
2 Cupfuls Canned, Sifted
Tomatoes
3 72 Tablespoonfuls Flour
2 Tablespoonfuls Snow­drift
% TeaspoonfulBakingSoda
1 Teaspoonful Salt
72 Teaspoonful Onion Juice
% Teaspoonful Celery Salt
1 72 Cupfuls Milk
Heat the tomato and thicken it with the
Snowdrift and flour rubbed together.
Then add the soda and seasonings, and
the milk, heated. Serve with Snowdrift
Croutons.
DRIED WHITE BEAN, LlMA, OR KIDNEY
BEAN SOUP
1 72 Cupfuls Dried Beans
1 Quart Boiling Water
1 Small Onion, Minced
3 Tablespoonfuls Minced
Carrots
Bit of Bay-Leaf
% Teaspoonful Pepper
2 Cupfuls Milk
3 Tablespoonfuls Snow•
drift
~ Cupful Flour
1 Cupful Top Milk or Light
Cream
1 72 Teaspoonfuis Salt
% TeaspoonfuiBakingSoda
Soak the beans over night, then drain
them, rinse, and put them on to cook in
boiling water to cover, containing a fourth
teaspoonful of baking soda. When the
skins begin to loosen, drain them again
and put them on to cook in the quart of
boiling water designated, together with
the seasonings, and vegetables. Cook un­til
the beans are tender, adding water to
replenish any that may be lost through
evaporation. Then add the milk, sift the
mixture, if desired, bring to boiling-point
and thicken with the flour and Snowdrift
creamed together. Add the top milk, let
come to the boil and serve with croutons.
9
FRENCH ONION SOUP
6 Medium-sized Onions
3 Tablespoonfuls Snowdrift
1 Quart Well-seasoned
Soup Stock
6 Squares of Toast
American Cheese
Melt the Snowdrift in a frying-pan, add
the onions, sliced, and fry very gently until
they are tender. Then add the soup­stock,
with salt and pepper, if necessary,
and simmer for five minutes. In the
meantime, put a slice of American cheese
on each piece of toast and let stand in the
oven until the cheese melts. Put a piece
of this cheese toast in each soup plate,
pour over the soup, and serve.
CLAM CHOWDER WITH MILK OR TOMATO
2 Medium-sized Onions
3 Tablespoonfuls Cubed
Salt Pork
1 Quart Boiling Water
1 Quart Clams
1 Pint Sliced Potatoes
1 Tablespoonful Flour
1 Tablespoonful Snowdrift
1 Pint Milk, or
Put the pork in the soup kettle and slowly
try out the fat. Then add the onions,
chopped; cook gently for three minutes,
add the water and, when boiling, the
clams, potatoes, and seasonings. Simmer
thirty minutes and thicken with the flour
and Snowdrift rubbed together. Then
add the milk, or tomato, whichever is
used, let cook a few moments and serve.
If desired, a half cupful of corn, or
chopped. carrot may be added with the
potatoes.
1 Pint Canned Tomatoes
2 Teaspoonfuls Salt
~ Teaspoonful Pepper
CROUTONS
(Serve with any Soup)
No.1: Cut stale bread in fourth-inch slices, brush with
melted Snowdrift, cut in squares, toast in the oven, and
sprinkle slightly with salt.
No. ~: Cut stale bread in cubes and fry in plenty of Snow­drift,
in a deep kettle, heating it so that a cube of bread
will brown in it in forty seconds. When brown, drain the
frying basket a moment, dip out the croutons onto crumpled
paper, to drain further, and sprinkle them slightly with salt.
BREAD
Bread has become so ma.tter-of-fact in the menu, that many
have lost sight of its true place and food value. It has
wrongly become more of an accessory than an actual food.
It must be kept in mind that when bread is served, no matter
in what form, it always acts as one of the starches needed in
the balancing of the ration, and so has a definite food-value
and when used precludes the necessity for the introduction
of some other food. At the same time it is inexpensive.
10
In many cases a quick, hot bread, such as griddle cakes with.
syrup, muffins or baking powder biscuit with jam or mar­malade
may be served instead of dessert at luncheon, dinner,
or supper. Of course, a quick bread for breakfast will often­times
substantialize an otherwise scanty menu.
Snowdrift is especially adapted to bread-making. Because
of its whiteness the mixtures made with it do not turn dark;
its dainty flavor leaves no suggestion in the food, save that
of richness, and its creamy texture makes the mixing easy.
Rich breads, such as Cherry Coffee Cake or Entire Wheat,
Nut and Raisin Muffins, made with Snowdrift, are so rich
in themselves that no butter is needed for the service.
A II Measurements are Level
OATMEAL BREAD
(May be completed in Five Hours)
1 Cupful Boiling Water Put the rolled oats, salt and Snowdrift in
1 Cupful Milk a bowl and pour over the milk and water,
U Cupful Molasses which should be combined and brought to
2 Cupfuls Rolled Oats boiling-point. Co-.'er and let stand an
1;!1 Teaspoonfuls Salt hour. Then add the molasses and the
1 Tablespoonful Snowdrift yeast, dissolved in the tepid water. Beat
1 Compressed Yeast Cake in the flour, cover, and let rise until
;!1 Cupful Tepid Water or doubled in bulk. Beat again and transfer
Milk to two medium-sized bread pans, which
5 Cupfuls Bread Flour have been rubbed with Snowdrift. Cover
and when nearly doubled in bulk, bake
for fifty minutes in an oven at 875
degrees F., for the first two-thirds of the
time, then reduce to 350 degrees F., (a
moderate oven) to finish drying out the
bread. When done, rub over with Snow­drift
to keep the crust soft.
SWEDISH ROLLS
Roll half the mixture for Tea Rolls into an oblong sheet,
brush it rather thickly with creamed Snowdrift, dust it
plentifully with granulated sugar and a generous sprinkling
of cinnamon. Dot with halved raisins, roll up, press the edge
\into the dough, and cut crosswise, like a jelly roll, into half
inch slices. Place these, cut side down, on a baking-pan
rubbed lightly with Snowdrift, let rise and bake as directed.
11
TEA ROLLS
(May be completed in Four Hours)
1 Compressed Yeast Cake
~ Cupful Tepid Water
%: Cupful Milk
1 Tablespoonful Sugar
172 Tablespoonfuls Snow­drift
%: Teaspoonful Salt
3 Cupfuls Flour
Scald the milk and add the sugar, Snow­drift
and salt. Cool it until tepid and
then add the yeast, dissolved in the warm
water, and beat in half the flour. Con­tinue
stirring until it is smooth. If not
stiff enough to knead, add a little more
flour. Knead until elastic, then set to rise
in a bowl oiled with Snowdrift. Cover,
and when doubled in bulk, shape as de­sired.
Place an inch apart on a baking"
pan, rubbed with Snowdrift, let rise until
doubled in bulk, bake in a hot oven, 375
degrees F., about fifteen minutes, then
rub over with Snowdrift.
These rolls may be completed in about
three hours, by omitting the first rising,
shaping the rolls after they have first
been kneaded, but the texture is not as
fine, nor the flavor so good.
CHERRY COFFEE CAKE
1 Compressed Yeast Cake
1 Cupful Milk
72 Cupful Snowdrift
1 Cupful Sugar
72 Teaspoonful Salt
2 Eggs
172 Cupfuls Canned Cher­ries,
Stoned
5 Cupfuls Flour
Scald the milk, add a tablespoonful of the
sugar and the yeast cake, dissolved in two
tablespoonfuls of water or milk. Stir in a
cupful of flour, cover and let stand until
spongy-about an hour and a half.
Then cream together the Snowdrift and
sugar, stir in the eggs, well beaten, and
add this mixture to the sponge, along with
the salt, remaining flour and the cherries
very well drained. Beat thoroughly, pour
into a small dripping-pan, which has been
rubbed with Snowdrift, let rise until
light, and bake forty-five minutes in a hot
oven, 375 degrees F., reducing the heat
for the last ten minutes, to dry out the
loaf. This will keep moist for days and is
really rich enough to act as a cake.
GRIDDLE CAKES
3 Cupfuls Flour
4 Teaspoonfuls Baking
Powder
%: Teaspoonful Salt
2 Tablespoonfuls Sugar
1 Pint Milk
1 Egg, Well Beaten
2 Tablespoonfuls Melted
Snowdrift
Sift together the dry ingredients, then
beat in the milk, the egg and the Snow­drift.
Drop by tablespoonfuls onto a.
griddle well oiled with Snowdrift, and
when brown on one side and full of holes,
turn to brown on the other. Serve with
honey, melted jelly, jam, brown sugar
syrup, maple syrup, caramel sauce or
corn syrup.
12
TAFFY BISCUITS
Roll the baking-powder biscuit mixture into an oblong sheet
a half inch thick. Spread it with Snowdrift to within a half
inch of the edge, dust thickly with brown sugar, roll . like
jelly roll, cut in half-inch slices, place, cut &ide down, on a
baking-pan rubbed with Snowdrift, and bake from fifteen to
twenty minutes in a hot oven, 375 degrees F., taking care
not to burn them.
BAKING POWDER BISCUITS
3 Cupfuls Flour
6 Teaspoonfuls Baking
Powder
%: Teaspoonful Salt
Yz Tablespoonful Sugar
3 Tablespoonfuls Snowdrift
Equal Parts Milk and
Water (about a Cupful)
Sift together the dry ingedients, then rub
in the Snowdrift with the fingertips or the
back of the mixing-spoon, until the mix­ture
looks flaky. Pour in equal parts of
milk and water to moisten-approx·
imately a cupful-then quickly turn the
mixture onto a slightly flour.ed board and
pat or roll it to one-half inch in thickness.
Shape into rounds with the biscuit cutter,
tucking under the edges as you work, so
there will be no remnants. Place,
scarcely touching, on a baking-pan oiled
with Snowdrift, and bake in a ,ql,l\ck QVen,
375 degrees F., about fifteen minutes.
Thin biscuits will bake in ten :minutes.
CORN OR ENTIRE WHEAT MUFFINS
1 Cupful Cornmeal or
Entire Wheat Flour
1 Cupful Bread Flour
2 Tablespoonfuls Sugar
3 Teaspoonfuls Baking
Powder
1 Teaspoonful Salt
1 Egg
From 1 to 1~ Cupfuls
Milk
2 Tablespoonfuls Melted
Snowdrift
Beat the egg in the mixing-bowl, add the
milk, and gradually beat in the dry in­gredients,
thoroughly mixed. Stir in the
· Snowdrift and beat well. Use the cupful
of milk for the Entire Wheat Muffins;
the one and one-fourth cupfuls for the
Corn Muffins. Drop into muffin-pans
well oiled with Snowdrift and bake from
twenty-five to thirty minutes in a hot
oven, 375 degrees F.
PLAIN MUFFINS
~ Cupful Snowdrift
~ Cupful Sugar
I Egg
Yz Teaspoonful Salt
3 Teaspoonfuls Baking
Powder
%: Cupful Milk
2 Cupfuls Flour
Stir the Snowdrift till creamy, gradually
adding the sugar and the egg, well beaten.
Sift together the dry ingredients and add
them alternately with the milk to the
first mixture. Drop into muffin-pans
well oiled with Snowdrift and bake from
twenty-five to thirty minutes in a hot
oven, 375 degrees F.
13
EGGS
There is no food, except milk, that means more to the human
mechanism than eggs. They contain invaluable growing
elements and are splendid builders of muscle and sources of
minerals. Most households do not use enough eggs because
of their expense, few housewives realizing that egg dishes
can be made up with such an inexpensive product as Snow­drift,
instead of butter, and that eggs themselves may be
supplemented by less costly foods, to make them "go farther."
Shirred eggs, with their variations, are very easy to make.
and Snowdrift, even when used on plain eggs with no other
seasonings save salt and pepper, proves its delicious adapt­ability.
Shirred Eggs with Creamed Chicken. or with
Cheese or Tomato Sauce, the variations of the Puffy Omelet,
Escalloped Eggs,-in fact, all of the recipes in this section of
the Snowdrift Cook Book show how eggs can be used to
economical advantage in any household.
PLAIN PUFFY OMELET
5 Eggs
~ Cupful Boiling Water
}1 Teaspoonful Pepper
1 Yz Teaspoonfuls Salt
1 Tablespoonful Snowdrift
Separate the eggs, be!J.t the yolks tiU
lemon colored, and add the seasonings
and boiling water. Whip the egg whites
until stiff and fold the yolk mixture into
them. In the meantime, heat a good­sized
frying pan and melt the Snowdrift
in it. Turn the omelet mixture into this
and cook it gently, lifting it around the
edges with a knife to allow the uncooked
portions to precipitate. When the omelet
seems solidified, allow it to brown on the
bottom, then place it in the oven to
"set" the top. Cut at right angles to the
handle, fold over, and transfer to a.
platter by means of a pancake turner.
VARIATIONS OF PUFFY OMELET
No. 1: Serve Puffy Omelet on a bed of creamed spinach.
No.2: Spread well-seasoned, slightly-thickened, canned
tomatoes in the fold of the omelet.
No.3: Put the omelet together with creamed oysters.
creamed chicken, or creamed veal.
No.4: Put the omelet together with cheese sauce, creamed
spinach, peas, asparagus, or onions.
14
CRAB MEAT OMELET
This is an adaptation of a Puffy Omelet. Fry two minced
onions in two tablespoonfuls of Snowdrift until tender. Then
add a cupful of flaked crab meat, a fourth teaspoonful of
paprika, a half teaspoonful of celery salt and a half teaspoon­ful
of salt. Make up once the recipe for a Puffy Omelet,
spread this crab meat mixture over it, cut at right angles to
the handle, fold and serve with, or without, Cream or White
Sauce No.2.
SHIRRED EGGS
Lightly rub ramekins or shirred egg dishes with Snowdrift.
Break an egg in each, dust it with salt and pepper, and
sprinkle with coarse bread crumbs, which have been mixed
with melted Snowdrift. Stand in a pan of hot water in the
oven and bake until the eggs are set and the crumbs are
lightly browned.
SHIRRED EGGS WITH TOMATO SAUCE
Follow the directions for making plain Shirred Eggs, putting
a heaping tablespoonful of tomato sauce in each dish before
breaking in the egg. If desired, a little minced green pepper
and onion, cooked until tender in enough Snowdrift to keep
them from sticking, may be added to the tomato sauce.
CHEESE SOUFFLE
3 Tablespoonfuls Snowtlrirt
%: Cupful Grated American
Cheese
1 Teaspoonful Salt
:!-1 Teaspoonful Paprika
:!-1 Cupful Bread Crumbs
1 Cupful Milk
4 Eggs
Melt the Snowdrift in a double-boiler top,
add the cheese, paprika, crumbs, salt and
milk, and cook the mixture together over
hot water until the cheese has melted.
Then separate the eggs, beat the yolks
until lemon-colored, add the crumb mix­ture,
and fold the whole into the egg
whites, whipped until stiff. Transfer to a
medium-sized baking dish, which has been
lightly rubbed with Snowdrift, and bake
about thirty-five minutes in a moderate
oven, 850 degrees F.
15
..
. ESCALLOPED EGGS
8 Hard-cool;.ed Eggs
2 Cupfuls Cream or White
Sauce No.2
Yz Cupful Coarse Bread
Crumbs
1 Yz Tablespoonfuls Melted
Snowd·rift
Lightly rub a baking-dish with Snow­drift.
Put a layer of the sliced, hard­cooked
eggs in the bottom, pour over a
little of the white sauce, and continue in
this way until all is used. Cover the top
with the crumbs, lightly mixed with the
Snowdrift, and place in a hot oven, 375
degrees F., to brown. H desired, a little
minced green pepper, or parsley, or finely­ground
celery may be stirred into the
sauce.
FRIED FOODS
According to all eminent authorities, a vegetable fat is ideal
for frying. Snowdrift comes under this classification, and is
one of the best mediums for this method of cooking, whether
the frying is to be done in "deep fat," that is, when the food
is entirely immersed in fat of the right temperature, or
whether it is to be "sauted." This means, fried in a frying
pan or skillet, first on one side, then on the other, in just
enough Snowdrift to keep the food from sticking.
Considerable has been said about the "indigestibility" of
fried foods. Whether or not foods cooked by this method
are "indigestible" depends largely upon how the frying is
done and on the frying medium. If the process is too slow,
and the food is allowed to absorb large quantities of the fat
this excess amount will somewhat retard the digestive action.
But, if properly done, so that the cooking is accomplished
quickly, . and the fat does not penetrate the food itself,
Snowdrift fried foods may be given to any normal person
without danger of upsetting the digestion.
Of the two methods of frying, ~·sauteing" and in deep-fat,
the second method is the most economical, because the foods
then take up less of the Snowdrift. It is also the easiest and
quickest way. Sauteing may be used for frying sliced fish,
eggs, etc., while deep-fat frying is absolutely necessary in
the making of croquettes, fritters, doughnuts, properly fried
oysters, fillets of fish, French fried potatoes, and the like.
Besides, the frying temperature is about 350 degrees F.
Butter and lard "break down" at the frying temperature,
.producing substances which tend to upset the digestive
organs. But. Snowdrift may be heated as high as 450 degrees
F.-100 degrees beyond the normal frying temperature-
16
before any change takes place. When foods are properly
fried in Snowdrift the indigestibility resulting from butter­or
lard-fried foods simply does not exist.
Whereas Snowdrift may be used as a frying medium for foods
prepared by any recipe, the old-fashioned smoke test should
never be used, as the fat then becomes too hot. The only
accurate and easy kitchen test for the temperature of Snow­drift
in deep-fat frying is by means of a bit of bread-the
length of time which is consumed in browning it, determining
the readiness of the fat for the particular food. It takes
about twenty minutes with a moderate heat to bring two
pounds of Snowdrift to the right temperature for frying­the
test bread should then be dropped in. The table gives
the proper length of time it should take the bread to brown,
to make the fat of the right temperature.
TIME-TABLE
FOR FRYING IN DEEP, HOT SNOWDRIFT
Oysters, Croquettes Bread browns in 40 seconds
Fritters and Doughnuts Bread browns in 1 minute
Small Fish and Fillets Bread browns in 1 minute
French Fried Potatoes or other
French Fried Vegetables Bread browns in 172 minutes
Raw Meat, as Chops, cutlets,
etc. Bread browns in ~ minutes
All foods to be fried in deep-fat should contain, or be coated
with, egg. This coagulates or hardens instantly when it comes
in contact with the deep, hot Snowdrift, thereby preventing
the "soaking" of fat. Fritters and mixtures of like nature
contain egg in themselves, but it must be added to croquettes,
raw fish and meat, in the form of a" coating." The croquettes
should first be shaped, one rounding tablespoonful of the
mixture being allowed for each one, then rolled in fine dry
bread crumbs, then in slightly beaten egg, diluted with one­fourth
cupful of milk or water to each egg. They should be
rolled again in fine dry crumbs, and placed in a frying-basket
that has first been dipped in the hot Snowdrift. They should
then be immersed in the Snowdrift and cooked until golden
brown, when they are ready to be drained on crumpled, un­glazed
paper, and served with or without a sauce.
If raw fish or meat is being cooked, the procedure of crumb­ing,
egging, and crumbing is the same.
17
Snowdrift leaves absolutely no flavor in the fried food, save
that of dainty crispness. Moreover, it may be used again
and again to the very last ounce. It does not matter whether
you chance to fry onions at dinner for Tuesday and wish to
use the same Snowdrift for doughnuts on Wednesday. ·The
"taste" of onions will not be transmitted.
After each frying the Snowdrift should be drained through a
fine sieve into a clean can. Occasionally, it should be put
on to heat with some sliced, raw potato to clarify it. The
fat will apparently "boil." When it has become still, and
the potato is brown, it may be poured through cheesecloth
into a clean receptacle. The potato has the property of
attracting to itself the foreign products which have been
introduced into the fat by many "fryings."
APPLE, PEACH, OR BANANA FRITTERS
1 Cupful Flour
73 Teaspoonful Salt
% Cupful Milk or Water
2 Eggs
72 Teaspoonful Melted
Snowdrift
Mix together the dry ingredients, beat in
the liquid gradually, and then stir in the
egg yolks, beaten till lemon-colored. Add
the Snowdrift and then the egg whites,
beaten stiff. Then dip in the fruit, drain
it for a moment, and drop each fritter into
deep Snowdrift, hot enough to brown a
bit of bread in a minute. When golden
brown on one side, turn to brown the
other. When done, drain on crumpled
paper, dust with powdered sugar, and
serve with or without Nutmeg or Lemon
Sauce. If apples are used they should be
cored and pared, then sliced in rings.
Peaches should be pared and quartered;
bananas should be peeled, halved length­wise,
and then quartered.
WHITE OR SWEET POTATO CROQUETTES
2 Cupfuls Hot, Riced White
or Sweet Potatoes
Yz Teaspoonful Salt
X Teaspoonful Pepper
2 Tablespoonfuls Snowdrift
1 Egg
Few Drops Onion Juice
(optional)
1 Teaspoonful Minced
Parsley (optional)
Rich Milk to Moisten, if
needed
Combine the potato, Snowdrift, season­ings,
and the egg yolk, unbeaten, and stir
thoroughly. The mixture should be as
moist as mashed potatoes; if not, add a
little heated milk. Chill and form into
balls allowing a generous tablespoonful
to each. Then slightly beat the egg white
and add a fourth cupful of milk or water.
Roll the croquettes in fine dry bread
crumbs, then in the egg mixture, and in
crumbs again, and fry in deep Snowdrift,
hot enough to brown a bit of bread in
forty counts. Serve with Cream or White
Sauce No. ~. or any creamed vegetable,
or creamed meat or fish.
18
POTATO AND MEAT CROQUETTES
Prepare the mixture for White or Sweet Potato Croquettes,
adding three-fourths cupful of finely-minced ham, left-over
sausage, chopped, cooked bacon, or any other savory meat.
GENERAL RECIPE FOR MEAT OR FISH
CROQUETTES
2 Cupfuls Finely-minced,
Cooked Meat or Fish
Y2 Cupful Thick White
Sauce No.3
Ys Teaspoonful Paprika
1 Egg
Y2 Teaspoonful Salt
1 Tablespoonful Grated
Onion (optional)
1 Y2 Tablespoonfuls Finely­minced
Green Pepper
(optional)
Put the ingredients together in the order
given, adding the egg yolk, unbeaten.
Finish according to the directions given
for White or Sweet Potato Croquettes.
Serve with Cream or White Sauce No.
~. Savory Egg Sauce, or Tomato Sauce.
Brown Sauce may be used with Meat
Croquettes.
Left-over cooked meat or fish, or canned
meat or fish of any kind may be used in
this way.
DOUGHNUTS
I Cupful Sugar
2 Eggs and 1 Egg Yolk
1 Cupful Milk
2 Tablespoonfuls Snow­drift
1 Teaspoonful Cinnamon
~ Teaspoonful Clove
lYz Teaspoonfuls Salt .
2 Teaspoonfuls Baking
Powder
From 4 to 5 Cupfuls
Flour
Beat the eggs, then cream in the sugar and
add the milk. Silt together the dry in­gredients,
using four cupfuls of flour. Add
the melted Snowdrift to the first mixture,
beat in the dry ingredients and mix thor­oughly.
Put a fourth of the mixture at a
time onto a slightly floured board, roll
over the dough, to coat it with flour, then
roll it out to one-fourth inch in thickness
and shape with a doughnut-cutter. Fry
in deep Snowdrift, hot enough to brown
a bit of bread in a minute. Drain on
crumpled paper, dust with sugar and a
little cinnamon, if desired, and serve hot
or cold. The doughnut mixture should
be kept as soft as it can be handled. The
exact amount of flour to be used depends
upon the kind.
All Measurements are Level
19
FISH
Fish is one of our best, and at the same time, one of our most
economical foods. As the housewives of America learn to
prepare it in greater variety, it will certainly be used more
frequently during the week, than on the "usual Friday."
There are a few staple ways of cooking fish, but in order to
vary the monotony, different sauces may be served.
Plain broiled, pan or oven broiled, or fried fish, are served
often for breakfast or luncheon, with or without sliced lemon;
while fish cooked in these ways, accompanied by a savory
sauce, is used often for luncheon, dinner or supper. Baked
stuffed fish, or boiled or steamed fish, with a sauce, is well
adapted to luncheon or dinner service, while such made dishes
as escalloped fish, or creamed fish, are used for luncheon or
supper.
Snowdrift is needed for all these sauces, as it supplies in the
cookery the fat which is lacking in so many kinds of fish. It
may be used instead of butter on broiled fish, and is an un­paralleled
frying medium, whether the fish is sauted or cooked
in deep fat.
All Measurements are Level
BROILED FISH
All fish that are not too large and too thick may be broiled.
They should be split down the back so they will lay open,
be thoroughly cleaned and, of course, scaled, if necessary.
The fish should then be brushed with melted Snowdrift,
dusted with salt and pepper, then laid on a fish broiler, which
has been oiled with Snowdrift. The broiler should be placed
near the heat for a few moments, to quickly sear the fish,
when it should be cooked more gently, being turned occasion­ally
from side to side, until done. It will take about twenty
minutes for a fish weighing a pound and a half.
Slices of Halibut, Haddock, Cod, Salmon, Bluefish-in other
words, nearly all fish which are too large to be broiled whole­are
well adapted to this method of cookery. The fish may
be accompanied by Hollandaise Sauce, Tomato Sauce, Cheese
Sauce, Russian Hollandaise Sauce, Horseradish Hollandaise
Sauce, or Savory Egg Sauce.
20
OVEN-BROILED FISH
Prepare the fish as described in the preceding recipe, and lay
it in a pan very well oiled with Snowdrift. Dot quite thor­oughly
with Snowdrift, place it in a hot oven, from 375 to
400 degrees F., and bake it quickly, allowing about fifteen
minutes for fish cut in slices an inch thick, and about twenty­five
minutes for a fish weighing a pound and a half, which
has been split. When done, dot with a little additional
Snowdrift, let stand for a few moments to absorb it, and
serve with or without lemon, a dusting of minced parsley, or
any of the sauces enumerated in the preceding recipe.
BOILED FISH
Nearly all kinds of fish may be boiled. The easiest method
to do this is to brush a piece of cheesecloth with Snowdrift,
tie the cleaned fish loosely in it, and plunge the whole into
boiling water containing a teaspoonful of salt to the quart.
Simmer gently until the flesh separates easily from the bones,
allowing five minutes to the pound for small, or thinly-sliced
fish, from eight to ten minutes, for thicker fish. Drain
thoroughly and dress for service with parsley, radishes, cress,
sliced lemon, French Fried Potatoes, or any other desired
garnish.
Light colored fish, like halibut, cod, or salmon, may be
accompanied by a contrasting sauce, as Tomato, or Russian
Hollandaise Sauce. Or, in case a Cream Sauce is served, the
color may be enlivened by bits of minced green peppers,
pimentoes, or minced parsley.
Any of the sauces mentioned for Broiled Fish are suitable
for use with Boiled Fish.
PAN-FRIED FISH
This method is generally used for small fish, or fish steaks.
The fish should, of course, be cleaned, then dusted with salt
and pepper, and rolled in flour, cornmeal, fine cracker
crumbs, or fine bread crumbs. Melt enough Snowdrift in a
frying-pan or skillet to barely cover the bottom, and when
hot, lay in the fish, browning it first on one side, then on the
other, and allowing from ten to twelve minutes for the
cookery. Serve with sliced lemon, or any of the sauces
enumerated for Broiled or Boiled Fish.
21
=,... .......,..,.,....""'------
BAKED FISH
Nearly all varieties of fish may be baked, although those
weighing from one to three pounds are more often chosen
for this method of cooking. The fish should be scaled and
cleaned, the head and tail may be left on, if desired, the fins
should be removed, and the fish should be stuffed rather
sparingly, as otherwise the dressing will swell and break it
open. The skin along the back should be gashed, so it will
not break open in cooking. The fish should then be placed
upon a strip of cloth, laid in the bottom of a baking-pan, and
is used to facilitate the removal of the fish. Brush the latter
well with Snowdrift, dust it with salt and pepper, and bake in
a bot oven, 375 degrees F., allowing fifteen minutes to the
pound. When the fish has browned slightly, pour a little
hot water into the bottom of the pan to prevent sticking.
Serve plain, or with Tomato, Hollandaise, Horseradish Hol­landaise,
Russian Hollandaise, Savory Egg, or Cream or
White Sauce No. 2.
Small fish, like Brook Trout or Smelts, may be baked, if
desired. In this case, not more than ten minutes should be
allowed for the cookery.
FRYING FISH IN DEEP FAT
Small fish, or fillets of fish, may be fried in deep fat. If small
fish are used, clean them, remove the fins, and gash the back
bones. Dust the fish with salt and pepper, roll them in flour,
dip in slightly beaten egg, diluted with a fourth cupful of
milk or water, to each egg, and roll the fish in fine dry bread
crumbs, cracker crumbs, or cornmeal. Lay in a frying
basket and plunge into deep, bot Snowdrift, which will brown
a bit of bread in a minute and a half. When golden brown,
remove from the fat and drain on crumpled paper.
Fillets of fish should be treated in the same way. The fish
may be accompanied with any of the sauces enumerated for
Broiled or Boiled Fish.
FRIED OYSTERS
Select good-sized oysters, wash them carefully, and dust
with salt and pepper. Roll them in fine dry bread crumbs,
then in slightly-beaten egg, diluted with a fourth cupful of
water, to each egg. Roll in crumbs again and fry in deep,
hot Snowdrift, which will brown a bit of bread in a minute.
Drain on crumpled paper and serve with Chili Sauce, Tomato
22
Sauce, Plain Hollandaise Sauce, or Horseradish, or Russian
Hollandaise Sauce. 'If a savory flavor is especially desired,
the oysters may be sprinkled with a few drops of Worcester­shire
Sauce before they are egged and crumbed.
BREAD STUFFING FOR BAKED FISH
2 Cupfuls Soft Bread
Crumbs
4 Tablespoonfuls Snow­drift,
Melted
% Teaspoonful Salt
~ Teaspoonful Pepper
1 Tablespoonful Finely-minced Onion
1 Tablespoonful Finely-minced
Parsley
1 Teaspoonful Poultry Seasoning
Combine the ingredients in the order
given and use as desired.
ESCALLOPED FINNAN HADDIE, SALT CODFISH,
FRESH CODFISH, HADDOCK, HALIBUT OR SALMON
4 Cupfuls Flaked, Cooked
Fish
1 Tablespoonful Snowdrift
1 Tablespoonful Flour
4 Hard-cooked Eggs
Y2 Teaspoonful Salt
Ys Teaspoonful Pepper
1 Tablespoonful Finely­minced
Onion
1 Cupful Milk
If a salt or smoked fish is used, it should
first be scalded with hot water and flaked.
H fresh fish is used, it should first be
boiled. II canned fish is chosen, it should
be scalded.
Make a white sauce of the Snowdrift,
flour, the seasonings, onion and milk, and
stir in the fish. Lightly rub a baking-dish
with Snowdrift, put in a layer of this mix­ture,
then sprinkle on a layer of sliced,
hard-cooked eggs, continuing in this way
until all has been used. Cover the top
with three-fourths cupful of bread crumbs,
mixed with one and a half tablespoonfuls
of melted Snowdrift, and bake in a moder­ate
oven, 350 degrees F., for about thirty­five
minutes.
FISH LOAF
(Canned Salmon, Fish Flakes, Tuna Fish, or Gray Fish may be used in
this recipe, or two and a half cupfuls of any kind of left-over, cooked fish
may be substituted.)
1 Pound Can Fish or
2;!1 Cupfuls Flaked, Cooked
Fresh Fish
3 Eggs
Y2 Cupful Soft Bread
Crumbs
1 Tablespoonful Melted
Snowdrift
1 Teaspoonful Salt
Ys Teaspoonful Pepper
1 Tablespoonful Minced
Parsley
Separate the eggs, beat the yolks till
lemon-colored and the whites until stiff.
Flake the fish, add it with the remaining
ingredients to the egg yolks, fold in the
egg whites, and transfer to a pan, rubbed
lightly with Snowdrift. Bake until firm
in a moderate oven, 350 degrees F., about
forty minutes. Serve with peas, Cream or
White Sauce No. !l, Savory Egg Sauce,
or Tomato Sauce.
23
MEATS
It is not generally known that many of the so-called cheaper
cuts of meat can be made delicious and tender, if they are
only properly combined with fat. It is only the most expen­sive
meats, from the very highest grade animals, that contain
sufficient fat to baste the tissues properly, when the cookery
process is going on.
Snowdrift is particularly well suited for use in this way, as
well as a frying-medium for meats and as a base for the vari­ous
sauces which are served with them, and which are used
in combination with left-overs.
All Measurements are Level
SMOTHERED STEAK, FRESH HAM, PORK CHOPS,
OR VEAL CHOPS
Purchase two and a half pounds of round steak, sliced thin,
of fresh ham, sliced thin, of pork chops, or veal chops. Wipe
the meat with a damp cloth, dust it plentifully with salt and
pepper, and roll it in flour. Melt three tablespoonfuls of
Snowdrift in an aluminum or heavy iron kettle, and quickly
brown the meat in it. (If the fresh ham, or steak, is being
used, it should be cut in pieces suitable for serving.) Then
add twelve medium-sized onions, sliced, and barely cover the
meat with boiling water. Put on the lid and let the meat
simmer two hours for the fresh ham or the steak, and an hour
for the pork chops or veal chops. Serve with mashed pota­toes
or boiled rice.
SAUT:E~D VEAL CUTLET OR CHOPS
Dust the veal lightly with salt and pepper and roll it in
slightly beaten egg, which has been diluted with a fourth
cupful of water to an egg, and then dust it thoroughly with
cornmeal, or very :fine dry bread crumbs. Place in a frying­pan,
in which sufficient Snowdrift has been melted to keep
the meat from sticking, and brown it quickly on both sides.
Then cover it and let it simmer in its own juices for about
twenty-five minutes. Serve with a gravy made from the
drippings in the pan, or with Tomato Sauce, or with boiled
spaghetti or noodles, re-heated in Cream or White Sauce
No.2.
24
SAVORY SLICED LIVER, LAMB OR
CALVES' HEARTS
If the hearts are being used, cut them in half inch slices,
crosswise. If liver is chosen, it should be sliced thin, then
scalded, and after standing for five minutes in the scalding
water, the outer membranes should be pulled off and the tough
veins removed. Then dust the meat with salt and pepper.
In the meantime, melt sufficient Snowdrift in a frying-pan
to barely cover the bottom, and for each pound of meat,
slice into this six peeled onions and add a sliced green pepper,
from which the seeds have been removed. Add a few grains
of sugar and a little salt and pepper, and fry the vegetables
together gently until they are done. Then remove them
from the Snowdrift and quickly fry the meat in it. Then
put the meat on a platter, cover it with the fried vegetables,
and serve very hot. If desired, this may be accompanied by
Tomato Sauce.
ROAST CHICKEN, DUCK, OR TURKEY
Clean the bird as usual, then dust it inside and out with salt
and pepper. Fill with Bread Stuffing, (see recipe: Bread
Stuffing for Baked Fish) to which a cupful of minced celery,
or halved oysters, has been added, and put a little stuffing
in the neck and around at the sides, where the crop has been.
Then truss the bird and rub it all over with Snowdrift. Dust
it thickly with flour and place it on a rack in a dripping-pan,
or in a double-roaster, sprinkling about two and a half table­spoonfuls
of flour on the bottom of the pan. Set to cook in
a hot oven, 400 to 425 degrees F., and when the flour in the
bottom of the pan is colored a light brown, pour in sufficient
boiling water to barely cover the bottom. Add a tablespoon­ful
of Snowdrift and baste the bird with this mixture, occa­sionally
replenishing the liquid if it evaporates too rapidly.
Allow eighteen minutes to the pound for chicken, twenty
minutes to the pound for duck and turkey. When the meat
is done the gravy will be self-thickened and ready prepared
in the pan, if care has been taken to stir it well whenever the
bird has been basted.
25
MEAT PIE
Beef, lamb, veal, or chicken may be used in this dish. A
medium-sized chicken, or three pounds of the other meat,
should be purchased. Cut the meat in pieces suitable for
serving, dust it with salt and pepper, roll it in flour, and then
fry until slightly browned in sufficient Snowdrift to keep it
from sticking. Add a bit of bay-leaf, one and a half teaspoon­fuls
of salt and three cupfuls of boiling water, and simmer
until tender, about two hours. Then remove the bay-leaf,
add lemon juice to taste, and one and a half cupfuls of diced,
raw potatoes. Stir in a cupful of cooked peas, diced string
beans, or-with chicken-diced asparagus; thicken with a
third cupful of flour creamed with three tablespoonfuls of
Snowdrift, and bring to boiling-point. Transfer to an open
casserole, or meat-pie dish, cover with biscuits made of
flaky biscuit crust, set in a hot oven, 375 degrees F., and
bake from twenty to twenty-fiv.e minutes.
FRIED CHICKEN
Very young and tender chicken should be selected for frying.
Singe, and remove the pinfeathers, clean and disjoint, as for
fricassee. Dust each piece with salt and pepper, roll in flour,
and brown in a frying-pan in sufficient Snowdrift to prevent
sticking. The chicken should be turned only once, the fry­ing
being accomplished slowly in about twenty minutes.
Then place the chicken in a pan, dot it with a little extra
Snowdrift, steam it for an hour and serve with a gravy made
of the drippings in the frying pan. It will probably be
necessary to add an extra tablespoonful of flour, a little more
salt and pepper, and instead of water, as usual, pour in a
cupful of very rich milk or light cream. •
FLAKY BISCUIT CRUST
6 Tablespoonfuls Snow­drift
2Y2 Cupfuls Flour
4 Teaspoonfuls Baking
Powder
1 Teaspoonful Salt
From % to a Cupful Milk
Sift together the dry ingredients, then rub
in two-thirds of the Snowdrift, until the
mixture looks mealy. Moisten, to make a
stiff dough, turn onto a floured board, and
pat to one-third inch in thickness. Spread
to within a half inch of the edge with one
tablespoonful of the Snowdrift, fold over,
press the edges together, and roll out
again. Then spread with the remaining
Snowdrift, fold over and roll again to one­half
inch thickness, and cut in the desired
shapes.
26
CASSEROLE OF VEAL, LAMB, OR BEEF
3 Pounds Veal, Lamb or
Beef, Freed from the
Bone
1 Teaspoonful Sugar
1 Medium-sized Onion
3 Cupfuls Boiling Water
3 Tablespoonfuls Flour
Grating Lemon Rind
(optional)
1 Teaspoonful Salt
Ya Teaspoonful Pepper
3 Tablespoonfuls Snowdrift
1 Cupful Rich Milk or
Sifted, Canned Tomato
Cut the meat in pieces suitable for serving.
Put the sugar in a frying-pan, let it melt,
and then add the onion, sliced, and the
Snowdrift. Cook until the onion is soft,
stirring occasionally, then add the meat,
the boiling water and the seasonings.
Transfer to a casserole, cover closely and
cook until the meat is tender, in a moder­ate
oven, from 300 to 350 degrees F.,
about two hours. Then add the flour,
which has been dissolved in the milk or
tomato, let cook a little longer to become
thick again, serve with mashed potatoes,
or with boiled brown, or uncoated rice.
The milk is especially good with the veal
or lamb; tomato may be used with any
one of the three meats.
If desired, a fourth cupful of uncoated,
raw rice may be sprinkled in between the
layers of meat; it will thicken the dish,
the addition of flour will be unnecessary.
SAVORY SAUCES
Those who have traveled, and those who have frequented the
better restaurants, are greatly impressed with the delicious
dishes they have eaten. Some of these seem intricate, but
most of them in reality depend, first of all, upon the simplest
of good cooking-the sauce which is added, making the dish
what it is. Most women feel that such sauces are difficult to
make, and that they are expensive. This is not true, for a
sauce can often redeem a very inexpensive dish and may be
made of inexpensive ingredients. Snowdrift is a most excel­lent
fat for this purpose. Many allusions to the following
sauces will be found throughout the Snowdrift book, for all
of them have many uses.
CREAM OR WHITE SAUCE NO. 1
(For Creaming Vegetables or Macaroni)
Yz Tablespoonful Snowdrift Melt the Snowdrift in a sauce-pan, stir in
1 Tablespoonful Flour the flour and seasonings and very grad-
Ya Teaspoonful Salt ually add the milk, a little at a time, so
Few Grains Pepper that with each addition it will be entirely
1 Cupful Milk taken up. Bring to boiling-point, let boil
three minutes, or cook over boiling water
for ten minutes, when it is ready to use.
27
CREAM OR WHITE SAUCE NO. 2
(For use in Creaming Meats, Eggs, Noodles and Fish,
and in Making Escallops)
1 Tablespoonful Snowdrift Follow directions as given in the pre-
2 Tablespoonfuls Flour ceding recipe.
1 Cupful Milk
72 Teaspoonful Salt
Ys Teaspoonful Pepper .
THICK WHITE SAUCE NO. 3
(l<'or use in Binding together Croquettes, Fish, Meat Loaves, etc.
2 Tablespoonfuls Snowdrift Follow the directions for making Cream
4 Tablespoonfuls Flour or White Sauce No. I.
1 Cupful Milk
73 Teaspoonful Salt
Ys Teaspoonful Pepper
SAVORY EGG SAUCE
1 Cupful Cream or White
Sauce No.2
1 Tablespoonful Green
Pepper, Ground
;\1 Tablespoonful Minced
Parsley
1 Hard-cooked Egg, Sliced
U Teaspoonful Salt
Few Grains Pepper
Ys Teaspoonful Paprika
Combine the ingredients in the order
given, reheat and use with fish, boiled.
lamb, on toast, with stewed chicken, with
potato croquettes or with boiled rice,
samp, macaroni, or spaghetti.
TOMATO SAUCE
2 Tablespoonfuls Snowdrift
1 Tablespoonful Minced
Onion
2 Tablespoonfuls Flour
172 Cupfuls Sifted, Canned
Tomatoes
72 Teaspoonful Sugar
72 Teaspoonful Salt
Ys Teaspoonful Pepper
Melt the Snowdrift in a sauce-pan, add
the onion and cook it until the latter is
tender. Then stir in the flour and season­ings
and gradually add the tomatoes,
stirring constantly. Bring to boiling­point
and cook for three minutes. Serve
with fish, meat, spaghetti or macaroni,
with fish or meat croquettes, with fried
oysters, etc.
CHEESE SAUCE
1 Cupful Cream or White
Sauce No.2
% Cupful Grated American
Cheese
72 Teaspoonful Salt
Ys Teaspoonful Pepper
78 Teaspoonful Paprika
Add . the cheese and seasonings to the
white sauce and cook in a double-boiler,
stirring occasionally until the cheese is
melted. Use with boiled rice, samp,
macaroni, spaghetti, or boiled potatoes,
or with plain potato croquettes.
28
VEGETABLES
Few housewives have felt that vegetables could be seasoned
with any other fat, except butter. But, Snowdrift, with its
delightful palatability, lends itself in an admirable way to
this purpose. It may be used instead of butter in seasoning
any vegetable-the proper proportion being half of a level
tablespoonful to a cupful of the cooked vegetable. A little
more salt should be added than usual, as Snowdrift itself is
unsalted. After the Snowdrift is added the vegetable should
be allowed to stand in a warm place for a few moments, to
absorb it. Of course, it should be stirred occasionally.
The following time-table for cooking ordinary vegetables is
self-explanatory. Remember that all .of them may be prop­erly
seasoned with Snowdrift.
TIME-TABLE FOR COOKING VEGETABLES
VEGETABLES BOILING OR STEAMING
Artichokes (Jerusalem) . .. ... . ....... . . . . 40 to 50 minutes
Asparagus . . . . . . . . . . . . . . . . . . . . . . . ..... . 20 to 80 "
Lima Beans . ................. .. .... .. .. 40 to 60 "
String Beans . .. . ... . . .. . . ..... . . . .... .. 45 to 60 ''
New Beets .. . .. .. ..... . ......... . . .. ... 30 to 45 ''
Brussels Sprouts . ... .. . .... . . . .. .. . .. . ... 20 to 30 "
Cabbage . . . . .. . ... . . . . . ...... . ... . ... . . 10 to 45 "
Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 to 30 "
Cauliflower .. ... .. ... .. . .... . . . ... ... . . SO to 40 "
Corn . . . .... ..... .. .. . . .... . . . .. .... . .. 7 to 12 ''
Kale, Spinach and Endive . .. . ... . . ... . .. 30 ''
Egg Plant . .. ... . .. . .. .. . . .. ..... . . . .. . 25 ''
Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 40 to 60 "
Parsnips . . . .. . ... .... ......... . ... . .... 60 ''
Peas .. . .. . . .... . . .. .... .. .. . . .. .. . ... . 20 to 80 "
Potatoes . . . . . .. ... . ......... . ........ . . 45 "
Summer Squash . . . . . . . . ...... ... ....... 80 to 85 "
Winter Squash .. ......... . ........... .. 1 Yz hours
Turnips ....... .. .. .... . ..... .. . .. . ... . 45 to 60 minutes
Tomatoes .. . .. .. ...... . ..... . ... . .. . . . . 15 to 20 "
NOTE:-The time of cookery varies according to the age
of the vegetable.
A II Measurements are Level
29
CREAMED VEGETABLES
All the vegetables mentioned in the preceding time-table,
except tomatoes, summer and winter squash, may be creamed.
Large vegetables, such as parsnips, turnips, and the like
should be diced, then added to Cream or White Sauce No.2
-once the recipe for the sauce being sufficient for from two
to two and one-half cupfuls of the prepared vegetable.
String beans should be cut in inch lengths, cabbage should
be coarsely shredded, asparagus may be left in the form of
tips, or be cut in inch lengths, spinach should be chopped
fine, and onions should be left whole . . If desired, a little
celery salt or dusting of minced parsley may be added by
way of seasoning. The vegetables should be allowed to
stand in the white sauce for at least ten minutes, to become
thoroughly heated. ·
ESCALLOPED TOMATOES
Season a quart of canned, or freshly stewed tomatoes with a
tablespoonful of sugar, a teaspoonful of salt and a fourth
teaspoonful of pepper. Rub a baking-dish lightly with Snow­drift.
Mix one and a half cupfuls of dry bread crumbs with
a fourth cupful of melted Snowdrift and put a thin layer in
the bottom of the baking-dish. Add a layer of the tomatoes,
then one of the crumbs, alternating in this way until all is
used, making the last layer of crumbs. Bake about forty
minutes in a moderate oven, 350 degrees F. If desired, a
little onion juice may be added to the tomato.
ESCALLOPED VEGETABLES
All cooked vegetables, which may be creamed, may also be
escalloped. To do this, brush a baking-dish lightly with
Snowdrift, turn in the vegetable mixed with the cream sauce
-once the recipe for Cream or White Sauce No. 2 being
sufficient for three cupfuls of the cooked vegetable-then
sprinkle the dish with a half cupful of coarse bread crumbs,
mixed with a tablespoonful of melted Snowdrift, and brown
the whole in a hot oven, 375 degrees F. If desired, from a
third to a half cupful of grated cheese may be strewn over
the top, before baking, in addition to the crumbs.
Any of these vegetables may be reinforced with some sliced,
hard-cooked eggs, which makes the escalloped vegetable
sufficiently substantial to act as the main course at luncheon
or supper.
30
DICED TURNIPS OR CARROTS
Pare and dice enough turnips or carrots to make three cupfuls.
Boil them in salted water and drain them. Brown a few
grains of sugar in a sauce-pan or frying-pan, add two table­spoonfuls
of Snowdrift and a few grains of salt. When the
Snowdrift has melted, stir in the vegetable. Cover and let
stand in a warm place for at least fifteen minutes, then dust
lightly with parsley and serve.
ASPARAGUS, CAULIFLOWER, BRUSSELS SPROUTS,
OR TURNIPS HOLLANDAISE
Boil or steam the vegetable. Leave the asparagus in the
form of tips, break up the cauliflower into flowerets, leave the
Brussels Sprouts whole, or slice the turnips. Serve with a.
garnish of Hollandaise Sauce.
QUICK CORN FRITTERS
2 Cupfuls Canned, or Left­over
Creamed Corn
Few Grains Pepper
~ Teaspoonful Salt
% Teaspoonful Baking Soda
Sifted Dry Bread Crumbs
2 Eggs
Snowdrift
Beat the eggs, add the corn, the season­ings,
the soda-dissolved in a few drops
of warm water-and dry bread crumbs in
sufficient quantity to make the mixture
barely hold its shape when dropped from
the tip of a spoon. Oil a hot griddle, or
frying-pan, well with Snowdrift and drop
the mixture onto it by generous tea­spoonfuls.
Turn when browned on one
side, to cook on the other, drain on
crumpled paper and serve at once.
BAKED BEANS
1 Quart Pea Beans
~ Teaspoonful Soda
72 Cupful Snowdrift (scant)
172 Tablespoonfuls Salt
72 Teaspoonful Pepper
1 Teaspoonful Mustard
1 Medium-sized Onion,
Sliced
:J4 Cupful Molasses
1 Cupful Canned Toma­toes,
or Tomato Sauce
(optional)
Soak the beans over night, then wash
them well and put them on to cook in
boiling water to cover, to which the soda
has been added. When the skins are
loosened, drain them, place them in a
bean pot with the remaining ingredients,
barely cover with boiling water, put on
the lid and cook very slowly for about six
hours, in a slow oven, 300 degrees F. H
necessary, water may be added during the
cookery to keep the beans from becoming
dry.
NOTE:-Anycold, left-over Baked Beans
may be made into little fiat cakes, rolled
in flour and browned on each side in Snow­drift,
then served with Tomato Sauce.
31
PREPARING POTATOES WITH SNOWDRIFT
Snowdrift may be substituted for butter in mashed white,
or sweet potatoes, if a little extra salt is added. Creamed
potatoes are delicious in Cream or White Sauce No. 2-the
amount of sauce being sufficient for two and a half cupfuls of
diced, cooked potatoes. A little onion juice may be added,
if desired.
Left-over, cold potatoes may be sauted a delightful brown in
Snowdrift, and plain escalloped potatoes may be made more
substantial by the addition of a cupful of American cheese,
a cupful of minced ham, or a cupful of canned clams, to three
cupfuls of diced, cooked potatoes and a cupful and a half of
Cream or White Sauce No. 2.
The rich brown surface, so desired in the making of hashed
brown potatoes, may always be obtained if Snowdrift is used.
SWEET POTATOES GLAC~
Peel the boiled or steamed sweet potatoes, and cut them in
thick, lengthwise slices. Lay them in a pan, which has been
rubbed lightly with Snowdrift, dot with Snowdrift, dust with
a little salt, sprinkle thickly with brown sugar, and strew
over a little cinnamon. Bake until a rich brown.
FRENCH FRIED POTATOES
Thinly pare the potatoes and cut them in eighths lengthwise,
if small; in sixteenths, if they are very large. Let the cut
potatoes stand in cold water for thirty minutes, drain on a
cloth and fry in deep Snowdrift, hot enough to brown a bit
of bread in one and a half minutes. Drain on crumpled,
unglazed paper. Dust lightly with salt, and serve.
SPAGHETTI OR MACARONI-ITALIAN STYLE
1 Pound Spaghetti or
Macaroni
2 Cloves Garlic
}-2 Cupful Snowdrift
1 Can Tomato Paste
Boiling Water
Grated Parmesan or
American Cheese
Put the spaghetti or macaroni on to cook
in boiling, salted water, as usual. Then
melt the Snowdrift in a frying-pan, add
the garlic, crushed fine, and fry it until
yellowed. Turn in the tomato paste,
adding an equal amount of boiling water,
and simmer the mixture until thick.
Then season it with salt and pepper, add
the spaghetti or macaroni, which should
be well drained, and rinse with cold water.
·Allow it to re-heat and serve it, sprinkJed
thickly with the· cheese. This is suffi­ciently
substantial for the main dish at
luncheon or supper.
32
SALADS
The salad is rightly gaining importance in the everyday menu,
not only because it is an appetizer and adds· a refreshing note
to meals that might otherwise be uninteresting, but because
it introduces in the salad plants, the valuable minerals so
necessary to health. At the same time, the salad dressing,
whether it be in the form of a boiled dressing made with
Snowdrift, or an uncooked mayonnaise made with Wesson
Oil, acts as one of the necessary fats for a perfectly balanced
meal.
Wesson Oil is a pure delicious vegetable
oil-an excellent shortening, wholesome
frying fat and delicious salad oil-really
delicious.
Itmakesa bland, delightful French dress­ing
or a quick, stiff mayonnaise. Wesson
Oil may be had from any good grocer at
a very reasonable cost.
A 11 Measurements are Level
BOILED SALAD DRESSING
3 Tablespoonfuls Wesson
Oil
1 Tablespoonful Flour
1 Tablespoonful Sugar
1 Cupful Milk, Sweet or
Slightly Sour
% Cupful Mild Vinegar
1 Teaspoonful Salt
1 Teaspoonful Mustard
Ys Teaspoonful Cayenne
2 Eggs
Stir the dry ingredients in Wesson Oil
which has been put in a double boiler
top. Add the milk and cook, stirring
constantly, until the mixture takes on
the consistency of cream. Beat the egg
yolks slightly, add the vinegar, pour
into the first mixture and cook till
thickened. stirring constantly. Chill and
fold in the beaten egg whites. This
dressing may be stored for some days in
a cool place, if kept in a tightly covered
glass jar.
MAYONNAISE DRESSING
1 Egg
% Teaspoonful Dry
Mustard
% Teaspoonful Salt
1 Tablespoonful Lemon
Juice or Vinegar
I% Cupfuls Wesson Oil
Place the whole egg in a bowl, put in the
dry ingredients and add the lemon juice
or vinegar. Beat these together a few
seconds with a Dover egg beater and add
a small amount of Wesson Oil. Beat
until the dressing begins to thicken. Then
add the oil in larger amounts until the
dressing is of the desired stiffness.
33
FRENCH DRESSING
3 Tablespoonfuls Wesson
Oil
1 Tablespoonful Vinegar
~ Teaspoonful Salt
Few Grains Pepper
Few Grains Paprika
Beat thoroughly together until emulsi­fied,
then serve. H desired, the propor­tions
may be increased to any amount,
measured into a jar and covered-the
dressing being shaken thoroughly before
using. This saves considerable measuring.
SOME SALAD COMBINATIONS
Either one of these dressings may be used in salad com­binations
familiar to every household, such as:
No. I. Lettuce, water cress and sliced hard-cooked eggs
with or without a garnish of pimentoes, green peppers, or
sliced beets.
No.2. Two-thirds part of diced, cooked chicken, veal,
tongue, or lamb with one-third part of diced celery, a few
peas, a hint of onion juice, ~nd any salad green.
No. 3. Two-thirds part of flaked, canned salmon, tuna fish,
or diced shrimps with one-third part of shredded cabbage,
diced celery, a few sliced olives and cress or lettuce.
No.4. Two-thirds part diced, warm potatoes with a little
onion juice and minced parsley, put together with dressing
to blend. When chilled, add one-third part of diced celery
or the firm portion of cucumbers, diced, with or without a few
chopped, toasted nut-meats, a little minced ham or mixed.
cooked vegetables, or three sliced, hard-cooked eggs. Garnish
with any sala.d green.
No. 5. Equal parts of diced, canned pineapple, stoned,
canned or fresh cherries, fresh halved strawberries, or diced
apple with or without a little shredded grapefruit or orange
and some diced celery. Garnish with lettuce. If desired,
this combination of fruit may be made into a Jellied Salad
by stirring it into one and a half cupfuls of tart lemon jelly,
when the latter is just about to congeal.
34
DESSERTS
It is not economy to go without dessert! This may seem a.
startling statement, but when one realizes that energy-pro­ducing
foods are absolutely necessary for the body to carry
on its work, and that the dessert is richest of all in energy­making
properties, the sound sense back of the statement is.
apparent.
At the same time, a dessert may be used to round out the
meal in various ways. If it is necessary to add more of the
muscle-making elements, an egg, milk, or nut dessert should
be chosen. If advisable to incorporate more fat into the
menu, this may be done by means of a dessert, rich in fat,
made with Snowdrift, or by means of a Snowdrift Pudding
Sauce.
If there is a shortage of bread, one of the desserts in this
book, made from Baking Powder Biscuit dough, will help to
fill up the niche. If the meal demands a fruit flavor to bal­ance
it, there is the whole gamut of "Bettys" to dratN upon.
and they can be made with Snowdrift, too, instead of butter.
FUDGE PUDDING
Follow the recipe for Everyday Cake, baking it in muffin
pans. Serve cold with Fudge Sauce, with or without a garn­ish
of whipped cream.
COTTAGE PUDDING
Follow the recipe for Everyday Cake, reducing the amount ot
Snowdrift in the mixture one tablespoonful. Serve warm
with Nutmeg, Lemon, or Fudge Sauce.
BREAD PUDDING
1 Y2 Cupfuls Crumbed Bread
(at least 24hoursold)
1% Tablespoonfuls Snow-drift
•
7,4 Cupful Sugar
~ Teaspoonful Salt
3 Cupfuls Milk
2 Egg Yolks or I Egg
1% Teaspoonfuls Vanilla
Grating Nutmeg
Scald the milk and add the crumbs and
Snowdrift. Let stand at least ten min­utes,
then stir in the flavoring, salt, and
the egg, beaten and mixed with the sugar.
Transfer to a baking-dish, which has been
rubbed with Snowdrift, and bake in a.
moderate oven, 350 degrees F., for about
forty minutes, taking care that the pud­ding
mixture does not boil. Serve hot or­cold
with rich milk, cream, Lemon, Nut­meg,
Fudge, or Caramel Sauce.
35
APPLE BETTY
3 Cupfuls Soft Bread
Crumbs ·
3 Cupfuls Apples, Chopped
Fine
:% Cupful Sugar
· ~ Tablespoonful Ground
Cinnamon
)1 Tablespoonful Ground
Clove
3 Tablespoonfuls Snowdrift
Rub a baking-dish or casserole with
Snowdrift, put a layer of apples in the
bottom, sprinkle with a little of the sugar
and the spice mixed together, and cover
with crumbs. Dot with one tablespoon­ful
of the Snowdrift and repeat in this
way until all is used, making the last
layer of crumbs, which should be sprin­kled
with the sugar and spice mixed, and
dotted with the remaining Snowdrift.
Cover and bake forty-five minutes in a
hot oven, 375 degrees F., then brown it
quickly. Serve half warm with cream,
top milk, Lemon or any of the Hard
Sauces given in this book.
BISCUIT SHORT CAKE
Follow the recipe for Baking Powder Biscuits, dividing the
mixture into two parts. Lightly rub two medium-sized
layer-cake pans with Snowdrift and pat half of the mixture
into each, making it even. Bake fifteen minutes in a hot oven,
375 degrees F., then put together with any one of the follow­ing
combinations, spreading a part of the mixture on top.
No. I. One quart hulled and halved strawberries, sweetened
to taste and allowed to stand for at least fifteen minutes. A
hint of cinnamon may be added, if desired.
No.~- One quart of sliced bananas, oranges, peaches, or
·other fruits sweetened to taste and chilled for half an hour,
No.3. Sliced canned pears or apricots, or stewed peaches
·or apricots-using the juice as a foundation for a fruit sauce.
Substitute this liquid as far as it will go in the recipe for
Lemon Sauce given in this book.
.Any of these Short Cakes should be served warm and may
be accompanied by Hard Sauce, Lemon Sauce, or cream.
STEAMED FRUIT DUMPLINGS
Prepare a quart or more of boiling apple sauce, cranberry
sauce, strawberry, raspberry, blackberry, blueberry, or
.huckleberry sauce. It should be well sweetened and a hint of
nutmeg and a tablespoonful of Snowdrift should be added.
Place on this gently boiling sauce, dumplings about three
inches in diameter, cut from Baking Powder Biscuit dough.
Let cook gently for twelve minutes, then serve with or with­,
out a Hard Sauce.
36
UPSIDE-DOWN FRUIT PIE
Rub a quart-sized baking-dish with Snowdrift and fill it with
sliced apples, peaches, berries or fresh apricots, mixed with a
cupful of sugar to the quart. Add a very little water. Cover·
and place in a hot oven, 375 degrees F., for twenty minutes.
Then nut on a crust, cut about one-half inch thick, of the·
Baking Powder Biscuit mixture, and bake fifteen minutes.
longer. Cool slightly, invert on a platter, and serve with
cream, Lemon, Nutmeg, or Hard Sauce.
H canned or stewed and sweetened fruit is used, the prelim­inary
cooking may be avoided, if the fruit is hot when the
crust is put on.
BAKED FRUIT DUMPLINGS
Roll out the mixture for Baking Powder Biscuits to one­fourth
inch in thickness. Cut in four-inch squares, and in
the center of each place a tablespoonful of chopped, fresh
apple, peaches, apricots, or sweetened berries, or of canned
or stewed fruit, which has been sweetened. Fold up the
edges, press them together and place, fold side down, in a
baking-pan, which bas been rubbed with Snowdrift. Bake ·
in a moderate oven, 350 degrees F., for thirty 'minutes, and
serve hot with Lemon, Nutmeg, or any of the Hard Sauces
given in this book.
STEAMED FRUIT PUDDING
. 1 Cupful Snowdrift
1 Cupful Brown Sugar
1 Cupful Grated Raw
Carrots
1 Cupful Grated Raw
Potatoes
1 Cupful Chopped Raisins
~ Cupful Cleaned Currants
~ Cupful Equal Parts Cit­ron
and Candied
Orange Peel (optional)
1}.-2 Cupfuls Flour
1 Teaspoonful Soda
Cream together the sugar and Snowdrift,
then add the remaining ingredients in the
order given, mix well, transfer to a quart
and a half sized mould, or two empty
Snowdrift cans, rubbed with Snowdrift,
cover and steam five hours. Serve hot
with any of the Hard Sauces, Lemon
Sauce, or Orange Sauce, given in this
book.
Although extremely economical, this pud­ding
is very rich in flavor.
1 Tablespoonful Warm Water
1 Teaspoonful Salt
1 Teaspoonful Each Cinna­mon,
Nutmeg and AUspice
37
SWEET SAUCES
It sometimes seems as though the old days of the real dessert,
with its delicious sauce, have entirely gone by, for the size of
the food bill is certainly discouraging to such a climax to the
everyday dinner. But it is possible to achieve this result at
small expense, if one only knows how. One of the best ex­amples
of this kind is the Hard Sauce (and its derivatives)
given in the following section of recipes. If a housewife of
even five years ago had been told that it would be possible to
make up such sauces without butter, she would have ques­tioned
the statement. Now, let anyone who is in doubt go
into her kitchen, make up the sauce with Snowdrift and
serve it to her family. She will then study the various other
sauces in this book, and see why it will not be necessary for
her to further deprive her family of this much-loved portion
of the meal.
A 11 Measurements are Level
NUTMEG SAUCE
% Cupful Sugar
1;!4 Cupfuls Boiling Water
I :!4 Tablespoonfuls Flour
I Y2 Tablespoonfuls Snow-drift
Y2 Teaspoonful Nutmeg
Ys Teaspoonful Salt
Combine the sugar, flour and salt, and
mix thoroughly. Gradually pour in the
boiling water, add the Snowdrift, stirring
constantly, bring to boiling-point and
boil for five minutes. Then add the nut­meg
and serve hot.
LEMON SAUCE
Observe the proportions and directions, as given for Nutmeg
Sauce, omitting the nutmeg and adding one and one-half
tablespoonfuls of lemon juice.
HARD SAUCE
% Cupful Snowdrift
Few Grains Salt
2 Cupfuls Sifted Powdered
or Confectioners' Sugar
1 Teaspoonful Vanilla
}a Teaspoonful Lemon
Juice or a few drops
Lemon Extract
Stir the Snowdrift till creamy, then beat
in the remaining ingredients in the order
given.
38
SEMI-HARD SAUCE WITH FRUIT
%' Cupful Snowdrift
I Cupful Powdered Sugar
2 Tablespoonfuls Cream or
Top Milk
I Cupful Crushed Rasp­berries,
Strawberries,
or Canned Pineapple,
Berries, or Chopped
Peaches, or Apricots
Few Grains Salt
72 Tablespoonful Lemon Juice
Few Drops Vanilla
Cream the Snowdrift and gradually beat
in the sugar and cream, alternately. AiM
the salt and slowly stir in the fruit. Then
add the lemon juice and a few drops of
vanilla. Serve with any Steamed Pud­ding,
Bread Pudding, Old-Fashioned Rice
Pudding, Short Cake, Roly Polys, etc.
FUDGE SAUCE
2 Squares (ounces)
Chocolate
2 Cupfuls Sugar
I72 Cupfuls Milk
2 Tablespoonfuls Flour
2 Tablespoonfuls Snow­drift
I Teaspoonful Vanilla
Ys Teaspoonful Salt
Melt the Snowdrift in a sauce-pan, stir in
the flour and salt, and gradually add half
the milk, stirring constantly, as in making
a white sauce. Melt the chocolate, add
the sugar, then the remaining milk, stir
well and cook together until syrupy.
Then combine the two mixtures and sim­mer
for about five minutes, or until quite
thick. Add the vanilla and serve hot
with Bread-Rice-Cereal or Cottage
Pudding, with Ice Cream, with Snow
Puffs, Chocolate Puffs or Sponge Cake;
or serve cold with Ice Cream, Cornstarch
or Moulded Tapioca Pudding, with Cake
Pudding, Bread Pudding or Baked
Custard.
CARAMEL SAUCE
I Cupful Sugar
2Ys Cupfuls Boiling Water
72 Tablespoonful Snowdrift
1 Tablespoonful Corn­starch
Ys Teaspoonful Salt
72 Teaspoonful Vanilla
Caramelize the sugar in a medium-sized,
heavy sauce-pan, or small frying-pan
(this means melting it over a slow heat
until it has become somewhat syrupy and
the color of maple syrup). Add the water,
cook until the sugar is dissolved and then
add the Snowdrift, cornstarch and salt,
creamed together, stir until thick and
allow it to boil for three minutes. Then
add the vanilla. Use hot with Cottage
Pudding, Steamed Snow Puffs, any Bread
Pudding, Rice Pudding, or on Ice Cream;
or cold on Ice Cream, with moulded Tap­ioca
Pudding, Cornstarch Pudding, or
individual Baked Custards, which have
been turned out.
39
CAKE
Many students who come to my school, and many of those
who are taking my Correspondence Courses, seem to feel
that they cannot make cake without what they term the
"best" ingredients. By this, they evidently mean the
highest priced butter, the most costly eggs, the richest milk.
etc. This brings up an important question: "What are the
'best ingredients' P"
I have come to the conclusion that the best ingredients are
the be.~t of their kind, and that it is not.necessary to use the
most expensive butter in the making of cakes and .other
dishes, but rather the best of the vegetable fats which may
be used in a like manner.
To this (:!nd, I am advocating the use of Snowdrift in cake
making (as well as in other cooking) without the use of any
. butter whatever. It is much easier to use, as it is so creamy
in itself, has a delicate blandness of taste which does not
affect the flavor of the cake in the slightest degree and as it
is a pure fat, containing no water, it goes farther than butter.
It can be used in just the same quantity as you would use
butter, without disturbing the recipe, only the result will be
a little richer than as though you had used butter. Only.
in making this substitution, be sure to add a scant fourth
teaspoonful of salt to each half cupful of Snowdrift, as this
is an unsalted fat.
The mixing procedure is the same as in making butter-cakes;
(except the creaming process takes but a moment as Snow­drift
is so soft.) First stir the Snowdrift with a spoon and
gradually add the sugar. If the eggs are to be separated, the
beaten yolks should then be added, together with the flavor­ing,
and then the dry ingredients, sifted together, should be
added alternately with the liquid. The egg whites, beaten
stiff, are then folded in, and the mixture is transferred to the
pan, which should be rubbed lightly with Snowdrift, then
dusted with flour. In case the cake is to be baked a long
time, it is advisable to line the bottom of the pan smoothly
with light-weight papet. If close texture is desired, the eggs
should be beaten together without being separated, and
added to the creamed Snowdrift and sugar.
40
The baking-time is divided into quarters. During the first
quarter the cake rises, during the second, it sets, during the
third, it begins to brown in spots, and during the fourth, it
browns evenly. Cake is done when it responds to a light
touch, when it shrinks from the sides of the pan, or when it ·
ceases to hiss or steam.
The oven temperature depends upon the cake. Fruit or
rich wedding cake, demanding two hours or more for cooking,
calls for a slow oven, about 225 degrees F. Sponge or Angel
Cake calls for a quicker oven, about 300 degrees F. Loaf
cakes made with Snowdrift, need a moderate oven, at about
350 degrees F., while Snowdrift layer and cup cakes call for
a hot oven, about 375 degrees F. ·
When taken from the oven, the cake should be allowed to.
stand in the pan for two or three minutes, then be loosened
gently around the edges and turned out on a cake-cooler to
allow a free circulation of air. If a boiled icing is to be used,
it should be put on a cold cake. An uncooked icing may be
spread on either a slightly warm or a cold cake.
All Measurements are Level
Yz Cupful Snowdrift
173 Cupfuls Sugar
1%: Teaspoonfuls Vanilla
3 Cupfuls Flour
%: Teaspoonful Salt
4 Teaspoonfuls Baking
Powder
1 Cupful Milk
4 Egg Whites
WHITE CAKE
Cream together the sugar and Snowdrift
and add the vanilla. When light and
fluffy, add a tablespoonful or two of the
dry ingredients, sifted together, then a
little milk. Add these alternately until
all are in, and then fold in the egg whites,
beaten stiff. Transfer to three medium­sized
layer-cake pans, which have been
rubbed lightly with Snowdrift, and bake
about thirty-five minutes in a hot oven,
375 degrees F. Put together with orange
or chocolate frosting.
WHITE FRUIT CAKE
Follow the directions and proportions given for White Cake,
adding to the dry ingredients three-fourths cupful of chopped
raisins, currants and citron, with a little candied orange peel
and candied pineapple. Put together with orange frosting.
41
..
WHITE NUT CAKE
Follow the proportions and directions given in the preceding
recipe, adding three-fourths cupful of coarsely chopped wal­nut
or pecan nut meats to the dry ingredients.
;J4 Cupful Sugar
6 Tablespoonfuls Snow­drift
3 Eggs
1 Teaspoonful Desired
Extract
1%: Cupfuls Flour
Ys Teaspoonful Salt
2 72 Teaspoonfuls Baking
Powder
72 Cupful Milk
!,OAF CAKE
Stir the Snowdrift and gradually work in
the sugar, the eggs, well-beaten, and the
extract. Sift together the dry ingredients
and add them alternately with the milk
to the first mixture. Beat well, transfer
to a medium-sized cake-pan, which has
been rubbed lightly with Snowdrift, and
bake forty-five minutes in a moderate
oven, 350' degrees F. Cover with any
desired icing.
MARBLE CAKE
After putting together the mixture for Loaf Cake, take out
one-half and add to this a half teaspoonful each of ground
clove, cinnamon and mace. Then put the plain and the
spiced batter into the cake pan in alternating tablespoonfuls,
and finish as-directed.
EVERYDAY CAKE
4 Tablespoonfuls Snow­drift
% Cupful Sugar
1 Egg
Yz Teaspoonful Desired
Flavoring
1 Yz Cupfuls Flour
1 !"(! Teaspoonfuls Baking
Powder
~ 8 Teaspoonful Salt
Yz Cupful Milk
Stir the Snowdrift, and gradually work in
the sugar, flavoring and egg yolk, beaten.
Sift together the dry ingredients and add
them alternately to this first mixture with
the milk, then fold in the egg-white,
beaten stiff. Transfer to a medium-sized
cake-pan, which has been rubbed lightly
with Snowdrift, and bake from thirty-five
to forty minutes in a moderate oven, 350
degrees F. Cover with any desired icing.
EVERYDAY LAYER CAKE
Follow the directions and proportions given for Everyday
Cake, baking the mixture in two small layers. Put together
with jelly and sift powdered sugar over the top, or put
together with icing, or a cooked cream filling.
42
RICH SPONGE CAKE
7J1 Cupful Snowdrift(scant)
1 Cupful Sugar
Rind 72 Lemon
1 Tablespoonful Lemon
Juice
3 Egg Yolks, Beaten Light
172 Cupfuls Flour
U Teaspoonful Salt
U Teaspoonful Soda
3 Egg Whites
Stir the Snowdrift and gradually ·work in
the sugar, the lemon juice and rind, and
then the egg yolks. Sift together the dry
ingredients and add them alternately to
the first mixture with the egg whites,
beaten stiff. Transfer to small muffin­pans
lightly rubbed with Snowdrift, fill
them half full, and bake from twenty-five
to thirty minutes in a moderate oven,
850 degrees F. The cakes will have a
delicious crust, similar to that of lady­fingers,
and it is not necessary to ice them.
If desired, the cake may be baked in a
round, thin loaf, the top being sprinkled
with shredded almonds or a little cocoanut
before the mixture is baked.
FUDGE CAKE
3 Ounces (squares)
Chocolate
72 Cupful Milk
1 Egg
1 Cupful Sugar
2 Tablespoonfuls Snow­drift
1Ys Cupfuls Flour
Ys Teaspoonful Salt
72 Cupful Milk (additional)
1 Teaspoonful Vanilla
% Teaspoonful Soda
Dissolved in
1 Teaspoonful Boiling
Water
Cut the chocolate in small pieces and
melt it over hot water. Then add the
first half cupful of milk, mixed with the
egg yolk, beaten, and stir like a custard
until it thickens. Stir into this the sugar
and Snowdrift, and transfer the mixture
to a bowl. Then add the vanilla and,
alternately, the flour and salt, sifted to­gether,
and the milk. Lastly, beat in the
soda and fold in the egg white, whipped
stiff. Transfer to a medium-sized drip­ping-
pan, which has been rubbed lightly
with Snowdrift, and bake about forty
minutes in a moderate oven, 850 degrees
F. Cover with chocolate frosting.
RAISIN SPICE CAKE
Ys ·Cupful Snowdrift
1 Cupful Brown Sugar
Ys Cupful Granulated Sugar
2 Eggs
72 Cupful Left-over Cofl'ee
1% Cupfuls Flour
1 Cupful Raisins
Ys Teaspoonful Salt
3 Teaspoonfuls Baking
Powder
% Teaspoonful Cinnamon
U Teaspoonful Nutmeg
U Teaspoonful Clove
Put all the ingredients together in a good­sized
mixing bowl and beat them thor­oughly,
to make a smooth batter. Turn
into a medium-sized dripping-pan, which
has been rubbed with Snowdrift, and bake
for forty-five minutes in a moderate oven,
850 degrees F. Cover with any desired
icing. Or this may be baked in two
layers, and put together and decorated
with whipped and sweetened cream.
43
lVIODERN POUND CAKE
1 Cupful Sugar
% Cupful Snowdrift
4 Eggs
Yz Teaspoonful Vanilla
Extract
7l! Teaspoonful Lemon
Extract
1 Tablespoonful Milk
173 Cupfuls Flour
Yz Teaspoonful Baking
Powder
73 Teaspoonful Salt
Cream together the Snowdrift and sugar,
then beat in the eggs, one at a time, with­out
preliminary whipping. Add the
extracts, then sift together the dry ingre­dients,
and add them to the first mixture
with the milk. Transfer to a medium­sized
cake-pan, which has been lightly
rubbed with Snowdrift, and bake in a
moderate oven, 350 degrees F., for about
forty minutes. If desired, a little mace
may act as flavoring.
DROP COOKIES
6 Tablespoonfuls Snow- Combine the ingredients in the order
drift given, beat well, drop by teaspoonfuls on
%: Cupful Sugar a· shallow baking pan, making the cookies
1 Egg, Beaten two inches apart, and bake them for ten
3 Tablespoonfuls Milk minutes in a hot oven, 375 degrees F.
lYz C:upfuls Flour
2 Teaspoonfuls Baking Powder
34 Teaspoonful Salt
1 Teaspoonful Desired Flavoring
DROP NUT OR FRUIT COOKIES
Observe the proportions and directions for Drop Cookies,
adding a half cupful of chopped nut-meats (any kind) or
mixed, chopped, dried fruit, as raisins, currants, candied
orange peel, etc.
BOILED FROSTING
1Yz Cupfuls Sugar
4 Tablespoon' .ds Boiling
Water
1 Tablespo' nful Snowdrift
Yz Teasp(l(l ;ful Desired
Flav ... ring
Combine the sugar, water, Snowdrift and
cream of tartar and boil the mixture, with­out
stirring, until it threads. Add th~
flavoring, cool until tepid, then beat until
it is thick enough to spread on the cake.
Ys Teaspoonful Cream of Tartar
BOILED CHOCOLATE FROSTING
Observe the proportions and directions given for Boiled
Frosting, adding one and a half ounces (squares) of shaved
chocolate to the mixture when put on to cook.
44
PASTRY
The making of pastry is really a very simple process, espe­cially
when such a workable fat as Snowdrift is used as short­ening.
Ordinary pastry is nothing more than flour, a little
salt, a good fat, and some cold water, put together quickly
and according to the law of pastry-making, This law insists
that the pastry be not overworked, that the dough be kept
as dry as possible, and that the fat be not too well incorpo­rated,
but rather put in coarsely, in such a manner that it
will melt in the pastry, therefore causing flakiness. The
mixture should never be sticky.
Considerable has been said and written about this partic­ular
phase of cookery, with regard to the chilling of utensils,
the using of ice-water, etc. However, this super-care is not
needed with Snowdrift pastries. They are remarkable in
that they can be made with no fuss whatever, and that the
results are simply delicious.
Of course, one must be careful about the oven. Pies of cus­tard
nature demand a hot oven, 375 degrees F., for the first
ten minutes, in order to set the crust, so that the filling will
not soak in. The heat should then be reduced, so that the
filling will not boil. Apple and other fruit pies should also
have a hot oven in the beginning and then should be re­duced,
after the crust has begun to brown a bit, so that the
fruit itself will be thoroughly cooked.
Plain pies, which have a cooked filling, will be done in
twenty-five minutes; thick, fresh fruit pies, call for from
forty to fifty minutes; thin, fresh fruit pies, from thirty-five
to forty minutes; while an ordinary pie of custard nature,
will cook in about forty minutes. If a meringue is to be
used, it should be put on ten minutes before the pie will be
done.
All Measurements are Level
45
FLAKY PASTRY
1 Cupful Flour
72 Teaspoonful Salt
5 Tablespoonfuls Snowdrift
~ Cupful Cold Water
Silt together the flour and salt and work
in half of the Snowdrift with a spoon or
knife, keeping the mixture coarse and
flaky. Cautiously stir in three and a half
tablespoonfuls of the cold water. If at
this point, the mixture becomes suffi­ciently
moist, omit the last half table­spoonful
of water. Turn onto a slightly
floured board, dust with flour, and roll
out the mixture into rectangular shape.
Spread the remaining Snowdrift on this
to within an inch of the edge. Fold over
the dough, pressing the edges together.
and gently roll into a round, thin sheet.
Repeat this three times in order to make
the pastry flaky in layers, when it is
baked. Then use as directed. This
amount will make one medium-sized pie
with two crusts, or one large pie with a.
built-up crust.
QUICK PASTRY
1 Cupful Flour
~ Cupful Snowdrift
72 Teaspoonful Salt
~ Teaspoonful Baking
Powder
3 Tablespoonfuls Boiling
Water
Sift together the dry ingredients and cut
in the Snowdrift with a knife, keeping the
mixture flaky. Then add the boiling
water and cool the pastry before rolling.
BUTTERSCOTCH PIE
172 Cupfuls Boiling Water
172 Cupfuls Brown Sugar
172 Tablespoonfuls Granu-lated
Sugar
4 Tablespoonfuls Corn­starch
172 Tablespoonfuls Snow­drift
Ys Teaspoonful Salt
72 Teaspoonful Vanilla
3 Eggs
Pastry
Caramelize the granulated sugar and add
the boiling water and brown sugar. Let
this boil thoroughly, then thicken it with
the salt and cornstarch, mixed with barely
enough colq water to moisten. Stir con­stantly
until the mixture thickens, then
add the Snowdrift and pour the mixture
into the egg yolks, which have been
slightly beaten. Pour into a cooked pas­try
shell, cover with a meringue, made as
described in Lemon Meringue Pie, and
bake ten minutes in a slow oven, 8~
degrees F.
46
FRUIT PIES
Whatever · the fresh fruit to be used m making pies, the
procedure is the same.
First line a pie-plate with Flaky or Quick Pastry; strew this
with a tablespoonful of fine dry bread or cracker crumbs
and dot with a half tablespoonful of Snowdrift. Fill the
plate with the cleaned berries, peaches, apples, cherries, or
whatever fruit is to be used, mixed with from three-fourths
to a cupful of sugar, to three cupfuls of fruit. Sprinkle with
an additional tablespoonful of crumbs, add a teaspoonful of
Snowdrift, put on the top crust, and finish according to the
directions already given.
LEMON MERINGUE PIE
1Y2 Cupfuls Sugar
1 Y2 Cupfuls Boiling Water
5 Tablespoonfuls Corn­starch
73 Teaspoonful Salt
1 Tablespoonful Snowdrift
2 Eggs
5 Tablespoonfuls Lemon
Juice
Grated Rind Three­fourths
Lemon
Pastry
Thoroughly mix together the cornstarch,
salt and sugar, and add to the boiling
water, stirring constantly. When thick,
transfer to a double-boiler and cook for
at least ten minutes. Add the Snowdrift
and slowly stir this into the egg yolks,
slightly beaten. Then add the lemon
juice and rind. In the meantime, the
pastry should have been prepared and
baked on an inverted pie-plate. When
this crust is almost brown enough, it
should be put in the pie-plate, the cooled
filling poured in and the whole covered
with a meringue made by beating the egg
whites stiff, adding a few drops of lemon
extract or juice, and two tablespoonfuls of
powdered sugar. Bake in a moderate
oven, 350 degrees F., about ten minutes
longer.
PUMPKIN, SQUASH, OR SWEET POTATO PIE
2 Cupfuls Steamed, Sifted
Pumpkin, Squash, or
Sweet Potato
Y2 Cupful Sugar
2 Eggs, Slightly Beaten
7.( Teaspoonful Salt
17.( Cupfuls Milk
2 Tablespoonfuls Melted
Snowdrift
1 Teaspoonful Vanilla
Pastry
Combine all the ingredients, except the
pastry, and mix thoroughly. Then roll
out the pastry and line a pie-plate with it
building up the edges. Pour in "the mix­ture
and bake according to the directions
given in the pastry introduction.
47
CANDIES
Sometim~s it seems as though the good old-fashioned custom
of making candies at home had gone out, possibly because
many mothers are afraid to allo:w their children to eat con­fections
and others feel that they cannot afford to buy the
necessary materials. As to the first argument, remember that
children are energetic little creatures, and need the fuel, in
!easonable degree, that candy gives them. Besides, if they
are taught to make the candy and then to clear up after­wards,
they obtain a lesson in careful measurements, neat­ness,
and in the actual use of their hands.
Such candy may be served as dessert, be made on a rainy
Sunday afternoon, as a great treat, or may be the reward for
a specially long season of good behavior. As to the cost of
the ingredients, if the child is taught to save up his pennies
to buy these, instead of purchasing cheap candies from the
corner store, there will soon be enough in the candy-bank for
the molasses, brown or white sugar, a bottle of good extract,
a can of Snowdrift, (which costs much less than butter, and
furnishes fat that the child needs) and the other simple
materials essential to home-candy making.
FUDGE
1 Tablespoonful Snowdrift
2 Cupfuls Sugar
2 Ounces (squares)
Chocolate
Yz Cupful Milk
Ys Teaspoonful Cream of
Tartar
Few Grains Salt
Yz Teaspoonful Vanilla
Combine the sugar, the chocolate, cut in
small pieces, the Snowdrift, salt, cream of
tartar, and milk in a sauce-pan, and stir
over the heat until the sugar is dissolved.
Boil until a little of the mixture when tried
in cold water forms a soft ball. Then
cool until it may be dented with the finger,
add the vanilla and beat until creamy.
Pour a bali inch deep into a pan lightly
rubbed with Snowdrift and mark into
inch squares.
NUT OR COCOANUT BRITTLE
3 Cupfuls Coarsely-chopped
Nut-meats or 2 Cupfuls
Desiccated Cocoanut
2 Cupfuls Granulated Sugar
1 Tablespoonful Snowdrift
Few Grains Soda
Few Grains Salt
Rub a small dripping-pan lightly with
Snowdrift and sprinkle over the cocoanut
or nut-meats. Put the sugar in a frying­pan
and gradually melt it over a medium
heat, stirring it up from the bottom of the
pan, so that it will not burn. Then add
the Snowdrift, salt and soda, and pour at
once over the nut-meats or cocoanut.
When cold, break into irregular pieces.
48
AM~IUCAN LITHOIIftAPHIC CO., H. Y,
'