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Bridgeport Telegram, The (Newspaper) - November 3, 1922, Bridgeport, Connecticut t THE BRIDGEPORT NOVEMBER ELEVEN HOW SNOWDRIFT IS MADE By L. A. IN SEPTEMBER the fields of the South were white with cotton and cheerful darkies were slowly shuffling down the long picking the white If it weren't for that cotton crop we'd be gry people this In its way that cotton crop is as necessary as the wheat crop of the great if be a well-fed Cotton seed supplies something moro than a third of all the fat we More than a billion a We'd be hungry people if it weren't for that cotton Does it seem odd to think of cotton in tion with cooking Or trees in connection with Nature is very We get maple sugar and syrup from a tree that may some day be the boards on our kitchen We get a wholesome fat from a plant that may give us our gingham Cotton is one of the most important food crops in this When the cotton is picked it is taken to the Eli Whitney's great where the seed is picked out from the white The white cotton is baled and shipped off to the mills to be woven Into cloth for the outside and the seed to the to become food for the inside of The cotton as it cornea from the is and gray and looks a bit like a willow bud because of the short cotton fibre that clings to the It is put into an ingenious machine where tiny knives scrape off this from the hull or thoroughly the cotton seed is like a dark brown These or are cracked so as to get at the kernels or rich with and then we great tles so that the oil can be easily pressed This job of cooking the is quite a skillful In our Company we're as proud of some of our experienced cooks as a good hotel might be of its There is an opportunity for ment and skill in this cooking and it makes a difference in the When the meats are they are placed In huge hydraulic presses and the rich colored oil is squeezed The quality of this oil will vary Cotton for is no more uniform than wheat or corn or any other All tho apples even from the same tree aren't going to be exactly alike and each as good as the The quality of oil will depending on the seed and the and our first to make Snowdrift better than any other cooking fat is to select only the choicest oil from the millions of gallons The oil then goes to a As it is pressed from the seed the oil is dark In color and has a decided odor and Some folks like this More If you like molasses better than white granulated you might possibly prefer cotton seed oil before it was Molasses not only sweetens but flavors thing it You the in everything you sweeten with it. Refined sugar but doesn't change the good cooks want a fat that fattens or en- riches food without making everything of the fat So oil refiners not only try to get all impurities out of the but also try to take out the color and any strong The ideal oil would be almost as clear as rich per no coloring matter or flavor The we have ever seen is such a straw color that it is almost no color at and is so delicate in flavor that you really delicious oil in your mouth more than you taste any There are many good refiners and most of the cotton seed oil on the market is pretty Ordinarily it bears about the relation to fashioned cotton seed oil that light brown sugar does to so far as color and taste are That it is yellow and has a dis- tinct flavor that you may or may not but it is wholesome Quite all isn't When Snowdrift rich creamy cooking fat FOR MAKING BISCUIT AND PASTRY AND FOR FRYING a thing takes knowledge and skill and rience some are bound to do it better than others say nothing of the difference in the ard of excellence that different men aim Our next opportunity to make Snowdrift ter than any other cooking fat is to refine our selected oil to a degree of purity and goodness that we do no I believe is equalled by any other We do By the Wesson That doesn't sound like a very modest but it's As a reader of ments you might be satisfied when we tell truth and not expect us to be about these things we're proud of. The oil that is to be made into Snowdrift is refined by the Wesson method to a degree of purity and goodness that we do not believe is equalled by any other oil you could per nourishing as we call David Wesson is an eminent not a and his cial title in our Company now is Technical is an authority on 1he refining of vegetable and invented or or whatever is the thing one does with a a refining oil that was named after The Wesson method of vegetable oil probably marked the greatest advance in the interest of the whole refined by the Wesson method to an unequalled purity and is then ready to be made into Snowdrift is made entirely of this pure table into a creamy cooking women this country didn't want to cook with a liquid fat but wanted their cooking to be white and solid and look like the fashioned hog lard they were accustomed When you come to think of all fats are oils all oils whichever way you want to say It. It is just a matter of At 30 de- grees Fahrenheit ble butter and hog lai d are all solid At nary room temperature the vegetable oil Is liquid and the butter and lard still Around 100 de- grees the butter vegetable oil and butter are liquid and the hog lard At 115 degrees the lard melts and all three fats are habit is Years when cotton seed oil was first offered to women as a cooking they didn't want to use liquid They wanted it white and The ladies usually get their own It was discovered that or beef be mixed with vegetable oil in some way or chilled and the mixture would harden into a solid fat with the ance and consistency of hog lard For many years vegetable partly shortening was made in this Many manufacturers still make it that and tell you so on their labels if you will read all the small But in the search for improvement an man discovered that by hydrogenating it was possible to make a solid fat entirely of pure table Some of us are not acquainted with hydrogen except as a part of The only chemical formula some of us is parts hydrogen and one part oxygen pure By adding a little hydrogen to vegetable oil under pressure and the oil becomes hard at ordinary room And this hardened itself a pure vegetable can be used instead of tallow or suet to solidify more vegetable This discovery enables us to make Snowdrift an absolutely pure vegetable A small quantity of oil has gen added to it until it is a white A bit of this hardened oil is melted and mixed with the rest of the It is then poured into pans in which huge rolls are slowly turning These rolls are low and filled with brine from an ice so that they are freezing cold on the As these icy rolls dip into the pans of warm oil the oil is chilled and clings to the rolls like so much soft As the turn round this snowy fat is brought up out of the pan below and keen knives scrape it off into a large cylinder in which there is a rapidly spinning rod with like a giant which whip up the fat into a white Our method of hydrogenating is not ah sive like the Wesson method of All makers of pure vegetable cooking fat genate their oil in somewhat the same But even in doing somewhat the same thing there is opportunity for us to use the experience and skill of twenty odd years in making this process con- tribute to the superiority of Just the right degree of hardness in the hardened the right portion of hard white fat 1o clear liquid fat just the right we will from with white a Snov matter nor toe that gd could 1 soft an had get too denly tits 9 to 9 drift is just the creamy consistency that a cook finds most convenient to This isn't an It doesn't just happen so. It is one of the results of trying for more than twenty years to make a perfect cooking fat only pure and good to but pretty to look at and convenient to cook From the Snowdrift is rich and tight cans or buckets to bring it to your kitchen as sweet and the day This airtight can is but far from The way we send you may not seem a part of the story of making but it is tremendously because on that tight can depends what Snowdrift is like when you get it. It doesn't do you any good for us to make Snowdrift good it's good when you get it. Any cooking fat or shortening is Any pure without a preservative in will grow old and stale and finally rancid in the course of soon depending somewhat on the It takes time for a cooking fat to make the trip from where it is made to your kitchen There may be a long railroad or delays in There are sometimes long waits in warehouses and more or less time spent on your grocer's You might possibly get a can or bucket of cooking fat within a few days after it is but it is more likely to bo several weeks old and sometimes Of if you found fat objectionably strong or you wouldn't use it. But the fat had grown old and without actually most folks would use think it was not a very good kind of and never the real trouble Lots of women have told UB that they've used of one kind or another all their life and never really until they tried I how sweet and fresh a fat could We used to put out Snowdrift in ordinary cans and buckets and just like anybody Soon we discovered that In an open tub we couldn't be sure what Snowdrift would be like when you got couldn't even be it was After that we packed Snowdrift only in tightly covered one any years i we found some Snowdrift on the shelves in grocery stores that we were ashamed drift that we couldn't believe teas The covered buckets had kept it that the Snowdrift was very We realized then that lots of women might ask for Snowdrift and get this ordinary fat in- stead of the fresh fat we'd What was the use of all our cave and pride in making Snowdrift the very finest we knew if we sent it out and let luck decide whether you got it as good as we made or warm weather and standing on had most spoiled it before it reached your We put Snowdrift in an airtight so that when you open it in your kitchen it is as tweet and fresh and good as the day we make it. Nothing but an airtight can or bucket will keep it A tight cover won't i if it is on pretty Freshness depends on as you know if you have ever any canning or preserving If you ever find a can of Snowdrift that isn't sweet and fresh as the day we made the u- ble isn't with it is with that can. You've probably had an occasional jar of your own leak and the contents Once in a while a Snowdrift can doesn't stay airtight and ihe Snowdrift is no better than if it were packed an ordinary tin or Take that ran to your grocer and get a can of real Snowdrift with our and good as day it was In the early days a truly airtight can wasn't i but the goodness of frenh SOLD waa wortn the to lhc can. in our constant effort to do we can to make Snowdrift a perfect we've even improved the so it is right convenient to open and still keeps Adrift fiat's the whole story of making e choicest vegetable the vay to a purity and goodness we do not ire is attained by any cooking added to a bit of reamy per in a truly airtight it when you get il in your kitchen it is and fresh and good as the day it was full strength until The special of manufacture Is the You use less i 1 m m A TO ii fl I V y i
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