Snowdrift secrets

1 Cupful Water 1 Teaspoonful Salt Rub the Snowdrift into the flour; add the salt. Mix the milk and water and add them 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 easily, after you have beaten for about fifteen minutes, roll it into a sheet about a half 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 Tablespoonful Snowdrift Add the salt and the baking powder to 1 Quart Flour 4 Teaspoonfuls Baking Powder 1½ Cupfuls 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 Bicarbonate of Soda 1 Cupful Thick Sour Milk or Buttermilk 1 Teaspoonful Salt Rub the Snowdrift into the flour and add the salt. Dissolve the soda in a tablespoonful 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 ENGLISH MUFFINS 1 Pint Milk Scald the milk, add the Snowdrift and 2 Tablespoonfuls Snowdrift salt and when lukewarm add the yeast, 2 Pints Flour 1 Yeast Cake 1 Teaspoonful Salt moistened, and the flour. Beat thoroughly, 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 2½ 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 proportions, simply changing the flour. WAFFLES 1 Quart Flour 3 Eggs 2 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 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 mixture 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