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✪ Cream of Asparagus Soup 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 ✪ Cream of Celery Soup
Page 1 · 3 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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 croquette in crumbs to dry it. Place it upon the fork and dip the egg over it with the spoon, carefully covering every part of it.
TO SAUTE
Heat the cooking vessel — preferably a thick iron 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) .
SUGGESTIONS
Always use salt with Snowdrift.
Save the Snowdrift after frying. Snowdrift does not absorb the odor or taste of things fried in it and can be used again and again until it is entirely gone — used again even after frying fish, or onions.
Snowdrift will keep well in any cool place. If it becomes too warm, it may assume a transparent appearance, but its quality is in no way impaired. If it has a strong odor, however, this will indicate careless exposure, and it should be returned to your grocer.
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.
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 1/2 Pint Cream the cayenne and onion and put it aside to
1 Slice Onion reheat. Rub together the Snowdrift and
2 Tablespoonfuls 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
Records on this page
Cream of Asparagus SoupCream of Pea SoupCream of Celery Soup