Snowdrift secrets

Pare, core and cut the apples into eighths. Melt the Snowdrift, beat the yolks of the eggs; add the milk, Snowdrift and flour. Beat thoroughly, add the baking powder and beat again. Fold in the well beaten whites and pour into a shallow baking pan brushed with Snowdrift. Put the apples thickly over the top, cover with six tablespoonfuls of sugar and bake in a quick oven for a half hour or until the apples are tender. Serve with milk or Pudding Sauce. FRUIT PUDDING Cupful Snowdrift 2 Cupfuls Flour 2 Cupfuls Raisins or Other Fruit 1 Cupful Milk 3 Eggs 4 Teaspoonfuls Baking Powder i Teaspoonful Salt Beat the yolks of the eggs and the Snowdrift until light; sift the flour and baking powder, add them alternately with the milk. Flour the fruit with an extra half cupful of flour and stir it into the pudding. Turn into a mould brushed with Snowdrift, cover and boil an hour and a half. Serve with Pudding Sauce. SNOWDRIFT is never sold in BULK ROLY POLY 1 Tablespoonful Snowdrift %, Cupful Milk Fruit 1 Pint Flour 2 Teaspoonfuls Baking Powder Yz Teaspoonful Salt Chop sufficient conserved or dried fruit to make a cupful; pare, core and chop one apple. Sift the flour, salt and baking powder; rub in the Snowdrift, add the milk gradually until you have a dough. Roll out in a thin sheet, sprinkle the sheet with brown sugar, then a layer of the chopped fruit and a layer of apples. Fold and put into a greased pan. Add four tablespoonfuls of water to the pan and bake in a quick oven a half hour. Serve with a sauce. PEACH PUDDING 2 Tablespoonfuls Snowdrift 1 Egg 2 Teaspoonfuls Baking Powder 1 Pint Flour 1 Cupful Milk 1/6 Teaspoonful Salt 6 Peaches Sift the flour with the salt and baking powder, rub in the Snowdrift. Beat the egg until light without separating, add the milk and pour it into the flour; beat thoroughly and pour at once into a shallow greased pan. Pare and cut the peaches into halves and remove the stones; put them into the batter, stone side out. Fill the spaces from which the stones were taken with sugar and bake in a quick oven thirty minutes. Serve hot with sugar and cream. BACHELOR'S PUDDING 1 Cupful Sifted Flour 4 Tablespoonfuls Melted Snowdrift 1 Pint Milk 4 Eggs 1 Saltspoonful Salt Scald the milk, pour it on the flour, mixing thoroughly; add the Snowdrift and salt, beat until mixed. Stir in the yolks of the eggs, then fold in the well beaten whites and bake in a greased pan in a hot oven a half hour. Serve at once. SNOWDRIFT for making dainty, delicate CAKE PUDDING SAUCES LEMON SAUCE Add one tablespoonful of flour to a half cupful of sugar; mix and add a half pint of boiling water. Stir until boiling, add the grated rind and juice of one lemon, and pour, while hot, into one well beaten egg, beating all the while. Orange or vanilla may be used in place of lemon, and for rich puddings add a tablespoonful of Snowdrift at the last. SNOWDRIFT SAUCE 1 Cupful Powdered Sugar Beat the Snowdrift to a cream, add 1 Tablespoonful Brandy gradually the sugar; drop in the white of 2 Tablespoonfuls Snowdrift the egg, unbeaten, the nutmeg and i Nutmeg Grated brandy. Beat vigorously for ten or fif- White of 1 Egg teen minutes and stand on the ice to harden. CARAMEL SAUCE 1 Cupful Granulated Sugar Put the brown sugar into an iron pan and