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Calories Per Lb

3525 3450 3030 .. 1950 1860 .. 1665 1275 720 325 229 .. ..

There is more calory value in Snowdrift, pound for pound, than in any of the foods you cook with it.

Snowdrift is wholesome THE fact that Snowdrift is made entirely of absolutely pure vegetable oil also makes it easier to digest and assimilate.

Digestibility is a difficult matter to determine accurately, but in all of the various tests which we have seen made by the Department of Agriculture and by various schools of domestic science, Snowdrift both as to digestibility and assimilation is on a parity with the best olive oil or butter.

From such studies as have been made, it appears that fats with a low melting point are capable of more complete assimilation than those with a high melting point. Snowdrift, with its low melting point, has been given around 97 per cent., practically the same as olive oil or butter. a Snowdrift is ideal for frying But all of this is merely from the technical point of view. In actual kitchen practice, Snowbeen given a coefficient of drift has a decided advantage, especially for frying, 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°. At frying temperature both butter and lard "break down," and produce Acrolein and fatty acids which have a tendency to upset the stomach and are responsible for most of the objections to fried foods. But Snowdrift may be heated to 450°-about 100° above the necessary temperature - 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 lard or butter or any fat that burns at a low temperature.

Snowdrift is economical SNOWDRIFT is also very economical as a frying fat-especially in deep frying. Strain it, to remove any crumbs of food, and you can use it over and over again for frying or even use it as shortening.

This is true to some extent of any fat. But here is one advantage of Snowdrift. It will not absorb the odor or flavor of any food cooked in it-not even fish nor onions. You may use it over and over again.

And Snowdrift is not altered much by heating to cooking temperature. Much 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 a convenience To all these virtues, as a food, Snowdrift adds another virtue -convenience.

Snowdrift never gets too hard nor too soft. It is always just the right creamy consistency that a good cook finds easiest and quickest to use.

You may have tried shortening that got hard as a candle in cold weather or in the icebox, and then runny in warm weather. Snowdrift stays stiff enough in a warm temperature and soft enough in cold so that it is always creamy.

When you start to "cream" Snowdrift with sugar or flour you find most of the hard work already done. It saves much time and trouble to have Snowdrift already the right creamy consistency itself.

Snowdrift is pure rich creamy vegetable fat-a perfect fat for every use in cooking.