The Story of Crisco | Page 3

76 Waldorf 159 Watercress 190
SANDWICHES
Egg and Anchovy 85 Fried Egg 85 Hot Cheese 211 Hudson 86 Pimiento Cheese 86 Rice 86 Sardine 87 Tomato 87 Tomato and Horseradish 87
SOUPS, Etc.
Artichoke 157 Asparagus 47 Bean, Black 149 Bonne Femme 228 Cauliflower 206 Cheese 48 Chestnut 207 Crab 187 Fish 48 Giblet 216 Hollandaise 174 Hotch Potch 180 Kidney 176 Lentil 49 Mulligatawney 161 Oxtail 164 Okra 216 Pepper Pot 179 Pilau a la Turque 198 Potato 175 Princess 168 Red Pottage 173 Rice (Thick) 50 Scotch Broth 164 Spring 182 Turnip 185 Turtle, Mock 176 Verte 50 White 172
SOUPS Bisque
Clam 167 Lobster 49 Lobster 150 Oyster 209
SOUPS Chowder
Clam 206 Corn 173 Fish 185
SOUPS Cream Soups
Corn, a la Creole 213 Cucumber 190 Lettuce 154 Tomato 48
SOUPS Puree
Indienne 185 Norfolk 49 Peanut 214 Tapioca 165
V
VEGETABLES
Artichokes 215 Artichokes, Jerusalem 69 Asparagus Loaf 177 Asparagus, Italian Style 209 Asparagus, Plain 187 Beans 190 Beans, Baked 200 Bean Croquettes 178 Beans, Lima, Curried 220 Beans, String 188 Beets, Buttered 208 Beets, Creamed 177 Beets, New 203 Beets, Stuffed 71 Brussels Sprouts with Crisco 67 Cabbage, a la Creme 219 Cabbage, German Sour 179 Cabbage, Ladies' 154 Carrot Fritters 175 Carrots, Glazed 188 Carrots, a la Poulette 203 Carrots, Viennese 72 Celeriac 217 Colcannon 67 Corn Creole 207 Corn Fritters 68 Corn Okra and Tomatoes 68 Cauliflower 207 Cauliflower, Curried 68 Cauliflower, au Gratin 155 Cauliflower, Fried 208 Egg Plant, en Casserole 69 Eggplant, Fried 205 Eggplant, Stuffed 71 Eggplant, Stuffed 216 Kohl Rabi, Creamed 203 Lentils and Rice 67 Lentils, Savory 70 Lettuce, Stewed 162 Mushrooms au Gratin 70 Mushrooms Cooked Under Glass Bells 154 Mushrooms, Grilled 164 Onions, Stewed 202 Onions, Stuffed 207 Onions, Stuffed with Nuts 184 Parsnips, Baked 67 Parsley, Fried 69 Peas 186 Peas, Green, a la Maitre d'Hotel 69 Peppers, Stuffed Green 162 Potatoes, Anna 184 Potatoes, Chantilly 203 Potatoes, Creamed au Gratin 68 Potato Croquettes 152 Potatoes, Duchesse 170 Potatoes, Franconia 157 Potatoes, French Fried 180 Potatoes, Grilled 215 Potatoes, Hashed Brown 203 Potatoes, New a la France 70 Potato Pone 70 Potato Puffs 174 Potatoes, Savory 215 Potato Souffle Austrian Style 181 Potatoes, Stuffed 71 Potatoes, Stuffed 186 Potatoes, Sweet, Baked 225 Potatoes, Sweet Candied 153 Potatoes, Sweet Southern Style 209 Scalloped Pumpkin and Rice 216 Slaw, Cold 210 Spinach, a la Creme 166 Spinach, Martha 184 Squash, Souffled 201 Squash, Summer 194 Succotash 204 Tomatoes, Baked Stuffed 208 Tomato Croquettes 228 Tomatoes, Escalloped 153 Tomatoes, Grilled 174 Tomatoes, Stewed 150 Turnips, Creamed 170 Turnips, Mashed 202 Vegetable Souffle 212
VEGETARIAN DISHES
Asparagus Loaf 177 Bananas, Devilled 134 Bean Cutlets 133 Cauliflower Snow 134 Craigie Toast 134 Croquettes Marchette 135 Duck, Mock 210 Goose, Mock 174 Mincemeat, Lemon 134 Nut Loaf 212 Nut and Macaroni Savory 136 Nut Roast 220 Potato and Nut Croquettes 136 Potato Sausage 136 Potato Sefton 137 Rice a la Maigre 137 Rice, Spanish 137 Timbale, Molds 138 Veal Roast, Mock 162 Vegetable Souffle, Mixed 136 Vegetable Pie 138
MISCELLANEOUS
Bombay Toast 160 Croutes, a la Marie 156 Croutes, a la Rosamonde 156 Macaroni a l'Italienne 182 Risotto 155

_"Man's most important food, fat."
"Those who say--'The old fashioned things are good enough for us.'"
"The difference between substitute and primary."
"That 'Lardy' taste."
"Fry fish, then onions, then potatoes in the same Crisco."
"We all eat raw fats."
"A woman can throw out more with a teaspoon than a man can bring home in a wagon."
"Hidden flavors."
"Keeping parlor and kitchen strangers."
"Kosher."
"Recipes tested by Domestic Scientists."_

INTRODUCTION
The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are:
[Illustration: _Butter Lard Crisco_]
There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds."
The following pages contain a story of unusual interest to you. For you eat.
See Page 233

The Story of Crisco The culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat.
Many wonder that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product.
This was largely because four classes of people--housewives--chefs--doctors--dietitians--were glad to be shown a product which at once would make for more digestible foods, more economical foods, and better tasting foods.
Cooking and History
[Illustration]
Cooking methods have undergone a marked change during the past few years. The nation's food is becoming more and more wholesome as a result of different discoveries, new sources of supply, and the intelligent weighing of values. Domestic Science is better understood and more appreciated.
[Illustration]
People of the present century are fairer to their