The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1924-11-04

than twenty years TO make perfect cooking
at-not only pure and good to eat, but pretty
20 look &C and convenient to cook with.
From the ''beacr' Snowdrift is pressed
tening. white, pure, rich and creamy-inpo air.
eight cam or buckets TO bring II 70 your kitchen
~ sweet and fsIb as the day it was made.
This airtighr can Is last, but FIR from least.
Theway we send Snowdfift to You may not seem
part Of the story Of making Snowdrift, but it
Is Tremendously important, because On that air.
tight can depends what Snowdrift l. like wh.n
JoS get It. It doesn't do you any good for N 70
make Snowdrift good unless iii good when ,su
get It. Any cooking fat or shortening is tSt.
grow old and scale and finally rancid in the
course Of time-how soon depending somewhat
on the weather.
Ittakes timefor cooking atcomakethetrip
from where It b made to your kitchen table.
There may be long railroad journey, or delays
IN shipping. There are sometimes long waits in
grocers' warehouses and more or less time spent
on your grocer'S shelves. You might possibly
get 3 can or bucket Of cooking fat within few
days after It Is made, but it is more likely to be
several weeks old and sometimes months.
OF course, if you found fat objectionably
strong or rancid, you wouldn' use it. But IL the
fat had grown old and stale, without actually
spelling, most folks would use it, think IL was
not very good kind of fat, and never know
what the real trouble was.
Lots Of women have told as that they've used
cooking fat Of one kind or another all their life
and never really knew, until they tried Snow
drift, how sweet and fresh fat eoSk1 be.
Weused TO put out Snowdrift in ordinary cans
and buckets and tubs, Just like anybody else
Soon we discovered that in an open tub wei
eouldnr be sure what Snowdrift would be like
whenyou got tive couldn' t even be sure it was
clean. After that we packed Snowdrift only I'M
tightly covered buckets. Then, one day years
ago, we found some Snowdtift on the shelves in
grocery stores that we were ashamed of-Snow-
drift that we couldn't believe s0As Snowdrift.
The covered buckets had kept 1t clean-but that
was aIl-and the Snowdrift was very, very stale.
We realized then that lots Of women might ask
for Snowdrifr and get this stale, ordinary fat
instead Of the good, fresh fat we'd made.
What was the use Of all our care and pride In
making Snowdrift the very finest we knew how
five sent it out and let luck decide whether you
got it as good as we made it, oSwarm weather
and standing on grocers shelves had almost
spoiled it before it reached your Kitchen
We put Snowdrifr In an sirriCbt can. 90 that.
when you open it In your kitchen It Is ~ swust
~nd fresh end good ~ tbs deg ~ as4ks i.
Nothing but an alright can or bucket win
keep it fresh. A tight cover won't do, even If it
is on pretty tight. Freshness depends on real,
airtightness. As you know Il you have ever done
any canning or preserving yourself,
If you evqr find a can of Snowdrift that isn't
sweet and fresh as the day we made it, the
trouble isn't with Snowdrift, 1t is with that can.
You've probably had an occasional Jar Of your
own leak and the contents spoil. Once in 4
while Snowdrift can doesn't stay alright and
the Snowdrift is no better than if it were packed
In an ordinary tin or bucket Take that can
back TO your grocer and get can of real Snow,
drift with our compliments and good
as the day it was made
In the early days a truly alright can wasn'r
very convenient, but the goodness of fresh
Snowdrift was worth the bother to open the
most obstinate can. Now, in our constant eE
fort to do everything we can to make Snowdrift
aperfect cooking fat, we've even improved the
can, so that it is right convenient to open and
still keeps Snowdrift fresh.
That's the whole story of making Snowdrift
The choicest vegetable oil-re6ned the Wcs-
son way to purity and goodness we do not
believe is attained by any other cooking fat
hydrogen added to bit ofit-chilled-whipped
into creamy whiteness-1oo per cent pure,
rich, nourishing food-packed in a truly air
tight can, so that when you get it in your
kitchen it is as sweet and fresh and good as