Snowdrift secrets

Wash and cook the sweetbreads threequarters of an hour. When cold, pick them apart and add them with all the seasonings and the mushrooms, chopped, to the chicken. Heat the milk; rub the Snowdrift and the flour together, add them to the milk and stir until thick and smooth. Add the chicken mixture, and turn out to cool. When cold, form into cutlets the shape and size of a French chop. Dip in beaten egg, roll in bread crumbs and fry in hot Snowdrift. Serve plain or with Cream Sauce. BROWN FRICASSEE 1 Roasting Chicken 1 Pint Water 1 Slice Onion 2 Bay Leaves 4 Tablespoonfuls Snowdrift 4 Tablespoonfuls Flour 1 Saltspoonful Celery Seed 1 Teaspoonful Salt 1 Saltspoonful Pepper Clean and disjoint the chicken. Put the Snowdrift into a saucepan; when hot, dust the chicken with flour and drop it into the hot Snowdrift; turn until nicely browned. Draw it to one side of the saucepan, add the flour, mix thoroughly, add one pint and a half of water and all the seasonings. Cover the saucepan and simmer continually until the chicken is tender, about one hour. Dish the chicken, strain over the sauce, garnish the dish with triangular pieces of toast or pastry, dust with chopped parsley and serve. VEAL CUTLET Cut one cutlet into squares of two inches. Dust with salt and pepper, roll in flour and saute in a small quantity of Snowdrift. When the cutlets are brown on one side, turn and brown on the other. Serve plain or with Brown Sauce. SNOWDRIFT should not be hot enough to smoke CHICKEN PIE 1 Four Pound Fowl 1 Pint Diced Potatoes 1 Slice Onion 2 Bay Leaves 12 Cloves 2 Tablespoonfuls Snowdrift 3 Tablespoonfuls Flour 1 Teaspoonful Salt 1 Saltspoonful Pepper Put the fowl into a kettle of boiling water; add the onion, bay leaves and cloves. Simmer gently until it is tender. When done, remove the meat from the bones, rejecting the skin. Cut the meat into squares of one inch; put a layer in the bottom of a baking dish, then a layer of the diced potatoes and a dusting of salt and pepper, and so continue until the dish is full. Rub the Snowdrift and flour together; add one pint of the water in which the chicken was boiled; stir until boiling. Pour this over the chicken, dust with chopped parsley, cover with Snowdrift puff paste and bake in a moderate oven three-quarters of an hour. Blanched oysters or chopped mushrooms will greatly improve the flavor of chicken pie. A FRICANDEAU OF VEAL 1 Thick Slice Veal from the Leg 1 Onion <i Pint Chopped Celery Tops 1 Carrot 4 Tablespoonfuls Snowdrift 2 Teaspoonfuls Salt 1 Saltspoonful Black Pepper Put the veal into shape. Heat the Snowdrift in a shallow baking pan, put in the veal, brown thoroughly on one side, turn and brown on the other. Add the onion and carrot, sliced, the celery, salt and pepper and one quart of boiling water. Cover the pan and cook in a hot oven one hour; lift the cover of the pan and cook thirty minutes longer. Serve the veal with a brown sauce made from the liquor in the pan. BREADED CHOPS Season mutton or lamb chops nicely with salt and pepper; dip them in egg, then in cracker or bread crumbs and fry in deep hot Snowdrift. Have ready a heated platter filled with Tomato Sauce; arrange the chops, garnish with parsley and send to the table. Use SNOWDRIFT once and you will use it every time CHICKEN CROQUETTES 1 Pint Finely Chopped