Soups
There is no doubt but that soups would be used to far greater extent in the everyday menu, if the housewife only understood their food-value and how to prepare them in the most delicious possible way. Whereas a soup can be made up of left-overs, either in the form of a stock-soup or a cream soup, it is nevertheless true that this must be carefully done, that the seasonings must be rightly chosen and that the soup must have the rich taste that is characteristic of the best kinds, if it is to be welcome in the menu.
If any of the vegetables must first be fried, Snowdrift is a most excellent medium for the purpose, because it does not alter the flavor of the food and does not leave a greasy residue. If the soup is to be thickened with flour, and it is advisable to add a little extra fat, Snowdrift may be used equally as well as butter, and with even greater caloric value. Cream soups or chowders, properly made, may be used as the main dish at luncheon or supper and are especially good if served with Snowdrift croutons, or dumplings, or crackers spread lightly with Snowdrift, toasted in the oven and salted. Vegetable soups are well adapted to the first course at dinner, although they may be served at luncheon or supper, if supplemented by such a dish as Baked Macaroni and Cheese, or Nut and Potato Croquettes. Dried bean, splitpea, or lentil soup is substantial enough in itself to act as the main course at luncheon, supper, or the home dinner. All Measurements are Level