Snowdrift secrets

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 sufficient flour to make a soft dough. Knead carefully, cover and stand aside until very light. Form quickly into rolls and place in greased pans. Stand aside for one hour. Bake in a quick oven twenty minutes. ADIRONDACK CORN BREAD 1 Cupful Com Meal 5 Eggs 1 Pint Milk 4 Tablespoonfuls Snowdrift 1 Cupful Flour 4 Teaspoonfuls Baking Powder Soften the Snowdrift; beat the eggs separately until very light. add the yolks of the eggs to the milk, then add the meal, 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 separating; add the milk, meal, salt, rice and melted Snowdrift. 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 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 morning. 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 boand stand in a warm place at 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, cover 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 Snowdrifand 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 MARYLAND BISCUIT 1 Quart Flour 1 Cupful Milk 3 Tablespoonf uls Snowdrift