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