Snowdrift secrets

Wash the knuckle, remove the meat. Put the bones and meat in a saucepan with the water, onion, salt and pepper and simmer about an hour and a quarter until the meat is tender. Put the flour in a bowl, add an extra half teaspoonful of salt and the baking powder, sift and rub in quickly the Snowdrift. Add gradually the milk, making a moist, not wet, dough. Roll it out on a board and cut with an ordinary biscuit cutter. Place these biscuits over the top of the meat, cover the stew pan, and cook slowly fifteen minutes without lifting the lid. Dish the crust around a large platter, put the meat in the center, and baste over the sauce. SALMI OF PIGEON 6 Pigeons 1 Onion 1 Sweet Red Pepper 1 Pint Stock 4 Tablespoonfuls Snowdrift 1 Tablespoonful Worcestershire Sauce ^ Can Mushrooms 12 Stuffed Olives 4 Tablespoonfuls Sherry 1 Teaspoonful Salt Draw and truss the pigeons. Put the Snowdrift in a kettle with the onion and pepper, chopped; shake until soft; add the pigeons; shake and turn until they are thoroughly seared. Then add all the other ingredients except the Sherry. Cover the kettle and simmer gently until the pigeons are tender, about one hour. Add the Sherry and serve. SNOWDRIFT for quick, wholesome, deep FRYING A SWISS DINNER 3 Pounds Shin'of Beef 3 Quarts Water 1 Soup Bunch 1 Turnip 1 Onion 12 Whole Cloves 2 Carrots Y<L Pint Peas 4 Tablespoonf uls Snowdrift 2 Tablespoonf uls Flour 1 Tablespoonf ul Sugar 1 Tablespoonf ul Salt 1 Saltspoonful Black Pepper Dash Cayenne Cut the meat from the bone. Put the sugar in the bottom of the soup kettle, shake over the fire until it is thoroughly browned, then add the water and beef, putting the bones in the bottom of the kettle and the meat over the top. Cover the kettle and simmer gently for two hours; then add all the seasonings and the vegetables cut into dice. Boil the peas separately. At serving time, remove the meat, cut it into meat slices and arrange it over a meat platter. Rub the flour and Snowdrift together over the fire; add one pint of the soup liquor and stir until boiling; add the peas. Strain the soup and add the vegetables to the sauce. Heap this into the center of the meat dish, basting the meat with the sauce, and stand it aside to keep hot. Reheat the soup and serve with croutons. This, with a salad, makes a complete dinner at very little cost TURKISH TONGUE 1 Fresh Beef's Tongue }/<2 Pound Raisins 1 Carrot ^ Pound Dates 1 Pint Button Onions 4 Tablespoonf uls Snowdrift 1 Sweet Red Pepper 2 Teaspoonfuls Salt Wash the tongue, cover it with boiling water and cook slowly for two hours. Skin the tongue and tie it in shape. The water in which it was boiled may be saved for soup. Put the Snowdrift into the kettle, add the pepper, chopped, the onion, peeled, and the carrot cut into fancy shapes. Shake over the fire until they are slightly browned. Put in the tongue, raisins and dates. Add one quart of the water in which the tongue was boiled, cover and simmer gently two hours longer. Serve the tongue in the center of the dish with the vegetables and the fruits around it. Reduce the sauce if necessary, pour it over the tongue, and serve. Sheep's and calf's tongues may be cooked and served in the same fashion. SNOWDRIFT good to use over and over again VEGETABLES PANNED TOMATOES