New Britain Herald Newspaper, November 21, 1924, Page 22

GERMANY TONAME NEW CHANGELLOR - Election Will Be Held Eaily Next Month | g trade on the Baltle, facts he sald, NEW BRITAIN DAILY HERALD. FRIDAY, ¢ that made an American house in Cope ugen the more desirable, understoo: for such a @ plan will shortly be put before anibl pol- American colony in Copenhagen | iny. As leader of the by a Danish bus y s A wrge American i man with ! et Moldavian Republic Newly Created Country | American Hou terested Adyoca is new move in view of imania's retention of Bessarabia. 8 exports fo America for nber increased as comps the pr HARMLESS LAXATIVE All Children Love Its Pleasant Taste Hurry! Give Constipated Child bilious or| doesn't ! “California Fig Syrup act. Contains HIT THE TRAIL AND SAVE It's a Known Fact That We Have Built Our Business On VALUES WE'LL SELL YOU A BETTER | OVERCOAT $20.50 Than you can ge§ anywhere else in this part of the country, Your money back if not sat- isfied. All the new styles and colors are here— $29.50 $9.75 Wonderful Coats, T'WO-PANT SUITS, Special BOYS' OVERCOATS, ~pecial e SEE OUR WINDCWS NY SAMPLE SHO New Britain 357 MAIN ST. David §8.8egall, Pres. B ‘ Bristol 135 MAIN ST. 11 R, NOVEMBER 21, 1924, L] How much do you want to know about your cooking fat? FAT 15 so EssENTIAL 2s food and your selection of a fat has so much to do with the success of your cook- ing that you may be interested to read about Snowdrift,even if it looks like a long story. Snowdrift is made by the Wesson Oil people out of oil as good s fine salad oil. This choice oil is hardened and whipped —much as you might beat the white of an egg—into a creamy white fat. There couldn't be anything nicer for making cake, biscuit, pic crust ot candy or for frying. Snowdrift is fresh Open the airtight can in which Snowdrift comes into your kitchen and you find Snowdrift fresh. To be sure that Snowdrift is fresh when you open the can in your own kitchen, we pack it only in cans as truly airtight as you yourself would use to put up fruits or vegetables. Snowdrift,in this airtight can always reaches yout kitchen as fresh as the day iy was made. Smell it, taste it, compare it criti- cally and you will see what a differ- ence this freshness makes. Many and many a woman tells us that she has been using cooking fat of one kind or another all her life and never dis- covered, until she tried Snowdrift, how sweet and fresh a cooking fat can be. Snowdrift is fresh, as you use the word to describe 2 new laid cgg. Snowdrift is sweet—what you mean when you say “sweet” cream. Snowdrift is pure When you open a can of Snow- drift you see why Snowdrift was named Snowdrift. Its whiteness does not make Snowdrift pu‘rc, but its purity is one reason why Snowdrift is so white. Snowdrift 15 made entirely of pure oil—refined by theWesson Oil people to a degree of purity and goodness that we do not believe is attained by any other fat. With every impurity removed, this pure oil is almost colorless, and when it is hardgned and whipped, as onc beats the white of an egg, into Snowdrift, Showdrift is white. Whiteness doesn't make Snow- drift pure, but its purity does make Snowdrift white: Snowdrift improves the flavor of everything cooked with it Make your favorite cake with Snowdrift and sece how rich and delicate and good it is. Fry in Snowdrift and see how the flavor of the food isimproved,not lost. Snowdrift” improves the flavor of the food cooked with it without adding any flavor of its own. No good cook wants to use a fat that has a strong taste of its own. Cake should be rich and delicate, but not “taste” of the fat ‘used. Fried food should be rich and crispy and brown but it should have its own flavor— not tastc merely of the fat ‘it was fried in. Snowdrift is rich—much richer than butter—but so pure and fresh and delicate that it improves, not changes, the flavor of things cooked with it. ¥ The food value of Snowdrift And the fact that Snowdrift is pure vegetable oil and nothing else means that it has the highest pos- sible food yalue. Snowdrift not only makes things good to eat but is itself more nourishing food than almost anything clsc you eat. Snowdrift is much richer than butter, because butter contains salt and water and curds as well as fat, while Snowdrift is all pure fat. You may be interested in this table of calories which shows the relative fuel value of Snowdrift com- pared to the other things you eat: CALORIES PER 13, Snowdrift . . ... 4050 Oleomargarine . . 3525 Cereals Butter CALORIES PR 19, Vegetables . . . There is more calorie value in Snowdrift, pound for pound, than in any of the food you cook with it. Itisrich nourishing wholesome food, casy to digest and assimilate. Snowdrift is ideal for frying But all of this is merely from the technical point of view. In actual kitchen practice, Snowdrift has a decided advantage, especially for fry- ing, because of the high temperature to which it may be heated before it “breaks down.” Our experience has been that the proper frying temperature is around 350 degrees. At frying temperature many fats “break down,” burn and have a tendency to upset the stomach and are responsible for the objections Wouldn't it be fun to recall some of the women who pre- pared that firss Thanksgiving Dinner and show them what a fine wholesome cooking-fat women have nowadays? to fried foods. But Snowdrift may be heated to 450 degrees—about 100 - degrees above'the necessaty temper- ature—before it breaks down. The result is that, with ordinary care, it is possible to fry food in Snowdrift that is vastly more digestible than the same food fried in any fat that burns at a low témpcraturc. Snowdrift is economical Snowdrift is also very economical as a frying fat—especially in deep frying 8train it, to remove any crumbs ofi food, and you can use it over and over again for frying. This is true to some extent of any fat. But here is one advantage of Snowdrift. It will not absorb the odor o flavor of any food cooked in it—not even fish nor omons. You may use it over and over again for frying different things. And Snowdrift is not altered much by heating to cooking temperature. Ordinary cooking fat has to be thrown out after you have used it a few times. But Snowdrift is altered so little by heating that you can use it up and not waste it. It is almost as good the last time you use it as the first. Creamy Snowdrift is a2 convenience To all these virtues, as a food, Snowdrift adds another virtue—con- venience. It is always creamy. Snowdrift never gets too hard nor too soft. It is always just the right creamy consistency that a good cook finds casiest and quickest to use. You may have tried shortening that got hard as a candle in cold weather or in the ice box, and then runny in warm weather. Snowdrift stays stiff enough in a2 warm tem- rature and soft enoughin cold so that it is always creamy. When you start to “cream” Snow- drift with sugar you find most of the hard work altcady done. It saves much time and trouble to have Snowdrift already the right creamy consistency itself. The best way to try Snowdrift is in your own favorite recipes. Snowdrift—for making cake, biscuits and pastry and for frying