Snowdrift secrets

Drain large fat oysters. Lay them out on a baking board and dry them with a piece of soft cheese cloth; dust with salt and cayenne. Beat an egg until well mixed, add a tablespoonful of the oyster liquor and a tablespoonful of water. Put on the board a goodly quantity of sifted bread crumbs. With the thumb and finger pick up the oyster by the hard muscular part, dip it in the crumbs, then into the egg and back in the crumbs. So continue, until all are dipped, being careful to have them thoroughly covered. Keep the crumbs dry and the egg as free from crumbs as possible. Put two or three pounds of Snowdrift into the frying pan ; when it browns a piece of bread in twenty seconds, begin to fry. Put four No one finds fault with SNOWDRIFT FRIED OYSTERS— CONTINUED or five oysters at a time into the frying basket; as soon as they are brown, lift the basket, drain and stand the oysters on a piece of brown paper in a shallow baking pan. Keep the oysters warm while you continue the frying. To be absolutely perfect, oysters must be fried and served at once. FRIED CLAMS Select young tender soft clams. Dry, dust them with salt and cayenne, roll them in bread crumbs and fry in deep hot Snowdrift. MEATS FRIED CHICKEN Draw, singe and disjoint one broiling chicken; dust the pieces with salt, pepper and flour. Put four tablespoonfuls of Snowdrift into a shallow frying pan; when hot, put in the chicken; turn until each piece is thoroughly browned. Cover the pan, push it over a slow fire where the chicken will cook until tender, about a half hour. Lift the chicken to the serving platter. Add four tablespoonfuls of flour to the Snowdrift in the pan, mix and add a pint of milk. Stir until boiling, add a half teaspoonful of salt and a saltspoonful of pepper. Pour this over the chicken, garnish the dish with sweet potato croquettes and send to the table. ROASTED FOWL Draw and truss one four-pound fowl. Place it in a baking pan ; put a teaspoonful of salt in the pan, dust the fowl with pepper and place it in a very hot oven. When the outside is slightly browned, baste it thoroughly with melted Snowdrift, dust the breast thickly with flour, put it back in the oven and roast carefully an hour and a half, basting it once or twice with melted Snowdrift. CHICKEN SAUTfi The Dark Meat of 1 Put the Snowdrift in a saucepan with Cooked Chicken the onion and pepper, chopped. Cook ^ Can Mushrooms these until slightly brown; add the 1 Sweet Green Pepper chicken, cut into dice, and the mush- ^ Spanish Onion rooms, sliced. Shake and cook uncovered Yz Pint Stock for fifteen minutes. Add the salt, cay- 3 Tablespoonfuls Snowdrift enne and stock. Cook slowly for a half 2 Tablespoonfuls Sherry hour, add the Sherry and send to the 1 Teaspoonful Kitchen table. Boquet 1 Teaspoonful Worcestershire Sauce 1 Teaspoonful Salt Dash Cayenne SNOWDRIFT makes delicious BISCUIT SWEETBREAD CUTLETS 1 Pint Chopped Cooked Chicken 1 Pair Calf's Sweetbreads 1 Pint Milk ^ Can Mushrooms 3 Tablespoonf uls Snowdrift 5 Tablespoonfuls Flour 1 Teaspoonful Onion Juice J£ Nutmeg Grated 1 Tablespoonful Chopped Parsley l^Teaspoonfuls Salt 1 Saltspoonful Black Pepper Dash Cayenne