New Britain herald., 1924-11-03

lHlo isu du dCSiueHt. It uOeS lust HApPcR SO. It is one of the results of trying for more, than twenty years to make perfect cooking fat-not only pure and good to cat, but pretty, to look at and convenient to cook with.
 From the beater Snowdrft is pressed-slis-s tening, white, pure, rich and ereamy-into air tight cans Of buckets to bring it to your kitchen as sweet and frs5b as the day it was made. 1
 This airtight can is last, but far from lease.i The way we send Snowdrift to you may not secml part of the story of making Snowdrift, but i'd is tremendously important, because on that airi; tight can depends what Snowdrift Is like when ,oa get it. It doesn't do you any good for us to make Snowdrit good unless it's good when ,sa get it. Any cooking fat or shortening is tSs. Any tas fat, without preservative In 1t, will grow old and stale and finally rancid In ths course of time-how soon depending somewhas on the weather. r~fssgRs 4@ss9ssssEsssyszssss ,
 1ttakes time for cooking fat to fnakctheuin from where it is made to your kitchen table, There may be long railroad journey, or delays in shipping. There arc sometimes long waits its grocers' warehouses and more Of less time speut on your grocer's shelves. You might possibly get 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 1t. But # tho, fat had grown old and stale, without actually spelling, most folks would use it, think it was not very good kind of fat, and never know what the real trouble was. s@@ifis==sssss..
 Lots of women have told us 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 eesld be. s+~4.
 We used to put out Snowdrift in ordinary cans and buckets and tubs, just like anybody else.j Soon we discovered that in an open tub we couldn't be sure what Snowdrift would be like whenyou gotit-we eouldn't even be sure itwas clean. After that we packed Snowdrift only in tightly covered buckets. Then, one day years ago, we found some Snowdrift on the shelves in grocery stores that we were ashamed of-Snow- drift that we couldn't believe ~as Snowdrift.; The covered buckets had kept it clean-but that was all-and the Snowdrift was very, very stale. We erealized then that lots of women might ask for Snowdrift and get this stale, ordinary fas 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 ycu got 1t as good as we made 1t, or warm weather and standing on grocers' shelves had almost spoiled it before it reached your kitchen
 We put Snowdrift in an sirtigit can, 50 thati when you open it in your kitchen it Is <s sSsss and frstb and good a5 tbs day wt neksa. j
 Nothing but an airtight can Of bucket will keep it fresh. A tight cover won do, even if is is on pretty tight. Freshness depends on real airtlghtness, as you know if you have ever done, any canning or preserving yourself.
 If you ever find can of Snowdrift that isn't4 sweet and fresh as the day we made 1t, the trouble isn with Snowdrift, it is with that can. You've probably had an occasional jar of yous own leak and the contents spoil. Once in . while Snowdrifr can doesn' stay alright and the Snowdrlft is no better than If it were packed in an ordinary tin Of bucket Take that can back to your grocer and get can of rtst Snow- drift with our compliments fresh and good as the day 1t was made.
 In the carly days truly airti ght can wasn't very convenient, but the goodness of fresh Snowdrift was worth the bother to open the most obstinate can, Now, in our constant ef- fort to do everything we can to make Snowdrift perfect cooking fat, we've even improved thc can, so that it is right convenient to open and still keeps Snowdrift fresh.
 That the whole story of making Snowdrift.
 The choicest vegetable oil-rehned the Wes- son way to purity and goodness we do noa believe IS attained by any other cooking fat. hydrogen added to bit ofit-chillcd-whipped into creamy whitencss-1oo per cent. pure,.. rich, nourishing food-paokcd in truly air-l right can, so that when you get it in your kitchen it is as sweet and fresh and good as .L. l.,. ;e ,r,, n.l.