Snowdrift secrets

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 tablespoonful of water, then in bread crumbs and fry in deep hot Snowdrift. Serve with Tomato Sauce. SWEET POTATO CROQUETTES Bake four good sized potatoes. When done, scoop out the center, add a half teaspoonful of salt, a dash of pepper and the yolk of an egg. Mix and form into small cylinders; dip in egg, then in bread crumbs and fry in deep hot Snowdrift. SNOWDRIFT is never sold in bulk EGGS PLAIN OMELET Beat four eggs until well mixed; add four tablespoonfuls of water, a half teaspoonful of salt and a dash of pepper. Have ready heated one tablespoonful of Snowdrift in a small omelet pan. Turn in the eggs, shake over a quick fire; lift the edge of the omelet with a limber knife, allowing the soft portion to run underneath; fold and turn it on to a heated dish. Plain omelet may be served with Oyster or Tomato Sauce, or with a garnish of peas or asparagus tips and White Sauce. EGGS SUR LE PLAT Put one tablespoonful of Snowdrift into a deep plate; melt it carefully without browning. Break in four fresh eggs, dust them with salt and pepper, run them in a quick oven until set. Serve in the plate. SHIRRED EGGS Melt four tablespoonfuls of Snowdrift and pour it into the bottom of six shirred egg dishes. Dust with bread crumbs, break into each dish two eggs, dust with salt and pepper and stand them in the oven until thoroughly set. EGGS A LA CREOLE 2 Tablespoonfuls Snowdrift 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 shirr eggs. Take them from the oven, put a tablespoonful of this mixture in each dish and send to the table. Remember to use SALT with SNOWDRIFT 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;