The Story of Crisco | Page 7

butter may be used, because Crisco is richer than butter. The moisture, salt and curd which butter contains to the extent of about 20 per cent are not found in Crisco, which is all, (100 per cent) shortening.
Remember also that Crisco will average a lower price per pound throughout the year than the best pail lard. And you can use less Crisco than lard, which is a further saving. [Illustration: Hotel Kitchen]
[Illustration: Domestic Scientists Use Crisco]
Brief, Interesting Facts
Crisco is being used in an increasing number of the better class hotels, clubs, restaurants, dining cars, ocean liners.
Crisco has been demonstrated and explained upon the Chautauqua platform by Domestic Science experts, these lectures being a part of the regular course.
Domestic Science teachers recommend Crisco to their pupils and use it in their classes and lecture demonstrations. Many High Schools having Domestic Science departments use Crisco.
Crisco has taken the place of butter and lard in a number of hospitals, where purity and digestibility are of vital importance.
[Illustration: Hospital Dietetic Class]
Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew Race had been waiting 4,000 years for Crisco. It conforms to the strict Dietary Laws of the Jews. It is what is known in the Hebrew language as a "parava," or neutral fat. Crisco can be used with both "milchig" and "fleichig" (milk and flesh) foods. Special Kosher packages, bearing the seals of Rabbi Margolies of New York, and Rabbi Lifsitz of Cincinnati, are sold the Jewish trade. But all Crisco is Kosher and all of the same purity.
[Illustration: The Kosher Seal]
Campers find Crisco helpful in many ways. Hot climates have little effect upon its wholesomeness.
It is convenient; a handy package to pack and does not melt so quickly in transit. One can of Crisco can be used to fry fish, eggs, potatoes and to make hot biscuit, merely by straining out the food particles after each frying and pouring the Crisco back into the can to harden to proper consistency before the biscuit making.
[Illustration]
Practically every grocer who has a good trade in Crisco, uses it in his own home.
Crisco is sold by net weight. You pay only for the Crisco--not the can. Find the net weight of what you have been using.
Bread and cake keep fresh and moist much longer when Crisco is used.
[Illustration]
Women have written that they use empty Crisco tins for canning vegetables and fruits, and as receptacles for kitchen and pantry use.
Crisco's Manufacture Scientifically Explained
To understand something of the Crisco Process, it is necessary first to know that there are three main constituents in all the best edible oils.
Linoline, Oleine, Stearine.
The chemical difference between these three components is solely in the percentage of hydrogen contained, and it is possible by the addition of hydrogen, to transform one component into another.
Though seemingly so much alike, there is a marked difference in the physical properties of these components.
Linoline which has the lowest percentage of hydrogen, is unstable and tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is easily digested.
Stearine is both hard and indigestible.
The Crisco process adds enough hydrogen to change almost all the linoline into nourishing digestible oleine.
Mark well the difference in manufacture between Crisco and lard compounds. In producing a lard compound, to the linoline, oleine and stearine of the original oil is added more stearine (usually animal), the hard indigestible fat, in order to bring up the hardness of the oil. The resultant compound is indigestible and very liable to become rancid.
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The following pages contain 615 recipes which have been tested by Domestic Science Authorities in the Cooking Departments of different colleges and other educational institutions, and by housewives in their own kitchens. Many have been originated by Marion Harris Neil and all have been tested by her.
We have undertaken to submit a comprehensive list of recipes for your use, which will enable you to serve menus of wide variety.
We hope that you have enjoyed reading this little volume and that you will derive both help and satisfaction from the recipes.
We will go to any length to help you in the cause of Better Food. We realize that women must study this product as they would any other altogether new article of cookery, and that the study and care used will be amply repaid by the palatability and healthfulness of all foods. A can of Crisco is no Aladdin's Lamp, which merely need be touched by a kitchen spoon to produce magical dishes. But any woman is able to achieve excellent results by mixing thought with Crisco.
Let us know how you progress.
Yours respectfully,
[Illustration: The Procter & Gamble Co.]

Things to Remember in Connection with These Recipes
No need for Crisco to occupy valuable space in the refrigerator. In fact, except in most unusual summer heat, it will be of a