Snowdrift secrets

2 Teaspoonfuls Baking Powder 1 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 1 Teaspoonful 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 together; 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. 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 of 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 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- 2½ Cupfuls Flour oughly. Sift the baking powder and the