The Story of Crisco 41 fWATER ° e . ote Crisco contains richer food elements than butter. As Crisco is richer, containing no moisture, one-ffth or one-fourth less can be used in each recipe. Crisco always is uniform because it is a manufactured fat where quality and purity can be controlled. It works per- fectly into any dough, making the crust or loaf even textured. It keeps sweet and pure indefinitely in the ordinary room temperature. Keep Your Parlor and Your Kitchen Strangers Kitchen odors are out of place in the parlor. When fry- ing with Crisco, as before explained, it is not necessary to heat the fat to smoking temperature. Ideal frying is accomplished without bringing Crisco to its smoking point. Onthe other hand, it is necessary to heat lard “smoking hot” before it 1s of the proper frying temperature. Remember also that, when lard smokes and fills the house with its strong odor, certain constituents have been changed : chemically to those which irritate the sensitive membranes of the . alimentary canal. S Crisco does not smoke until it reaches 455 degrees, a heat higher than is necessary for frying. You f= LI \ need not waitefor:Ciscoico smoke) eee Consequently the house will not No Smoke. fill with smoke, nor will there be black, burnt specks in fried foods, as often there are when you use lard for frying. Crisco gives up its heat very quickly to the food sub- merged in it and a tender, brown crust almost instantly forms, allowing the inside of the potatoes, croquettes, dough- nuts, etc., to ) become baked, rather than soaked. te Fry this— Then this— Then this— in the same Crisco The same Crisco can be used for frying fish, onions, potatoes, or any other food. Crisco does not take up food flavors or odors. After frying each food, merely strain out the food particles. 16 The Story of Crisco We All Eat Raw Fats The shortening fat in pastry or baked foods, is merely distributed throughout the dough. No chemical change occurs during the baking process. So when you eat pie or hot biscuit, in which animal lard is used, you eat raw animal lard. The shortening used in all baked foods therefore, should be just as pure and wholesome as if you were eating it hike butter upon bread. Because Crisco digests with such ease, and because it is a pure vegetable fat, all those who realize the above fact regarding pastry making are now won over to Crisco. A hint as to Crisco’s purity is shown by this simple test: Break open a hot biscuit in which Crisco has been used. You will note a sweet fragrance, which is most inviting. A few years ago if you had told dyspeptic men and women that they could eat pie at the evening meal and that distress would not follow, probably they would have doubted you. Hundreds of instances of Crisco’s healthfulness have been given by people, who at one time have been denied such foods as pastry, cake and fried foods, but who now eat these rich, yet digestible Crisco dishes. You, or any other normally healthy individual, whose digestion does not relish greasy foods, can eat rich pie crust. The richness is there, but not the unpleasant after effects. Crisco digests readily. The Importance of Giving Children Crisco Foods A good digestion will mean much to the youngster’s health and character. A man seldom seems to be stronger than his stomach, for indigestion handicaps him in his accomplishment of big things. As more attention is given to present feeding, less atten- tion need be given to future doctoring. Equip your children with good stomachs by giving them wholesome Crisco foods—foods which digest with ease. 17 The Story of Crisco They may eat the rich things they enjoy and find them just as digestible as many apparently simple foods, if Crisco be used properly. They may eat Crisco doughnuts or pie without being chased by nightmares. Sweet dreams follow the Crisco supper.

AI-modernized reading of the original text

The Story of Crisco 41 fWATER ° e . ote Crisco contains richer food elements than butter. As Crisco is richer, containing no moisture, one-fifth or one-fourth less can be used in each recipe. Crisco always is uniform because it is a manufactured fat where quality and purity can be controlled. It works perfectly into any dough, making the crust or loaf even textured. It keeps sweet and pure indefinitely in the ordinary room temperature. Keep Your Parlor and Your Kitchen Strangers Kitchen odors are out of place in the parlor. When frying with Crisco, as before explained, it is not necessary to heat the fat to smoking temperature. Ideal frying is accomplished without bringing Crisco to its smoking point. Onthe other hand, it is necessary to heat lard “smoking hot” before it 1s of the proper frying temperature. Remember also that, when lard smokes and fills the house with its strong odor, certain constituents have been changed : chemically to those which irritate the sensitive membranes of the . alimentary canal. S Crisco does not smoke until it reaches 455 degrees, a heat higher than is necessary for frying. You need not wait for Crisco to smoke. eee Consequently the house will not No Smoke. fill with smoke, nor will there be black, burnt specks in fried foods, as often there are when you use lard for frying. Crisco gives up its heat very quickly to the food submerged in it and a tender, brown crust almost instantly forms, allowing the inside of the potatoes, croquettes, doughnuts, etc., to ) become baked, rather than soaked. te Fry this— Then this— Then this— in the same Crisco The same Crisco can be used for frying fish, onions, potatoes, or any other food. Crisco does not take up food flavors or odors. After frying each food, merely strain out the food particles. The Story of Crisco We All Eat Raw Fats The shortening fat in pastry or baked foods, is merely distributed throughout the dough. No chemical change occurs during the baking process. So when you eat pie or hot biscuit, in which animal lard is used, you eat raw animal lard. The shortening used in all baked foods therefore, should be just as pure and wholesome as if you were eating it hike butter upon bread. Because Crisco digests with such ease, and because it is a pure vegetable fat, all those who realize the above fact regarding pastry making are now won over to Crisco. A hint as to Crisco’s purity is shown by this simple test: Break open a hot biscuit in which Crisco has been used. You will note a sweet fragrance, which is most inviting. A few years ago if you had told dyspeptic men and women that they could eat pie at the evening meal and that distress would not follow, probably they would have doubted you. Hundreds of instances of Crisco’s healthfulness have been given by people, who at one time have been denied such foods as pastry, cake and fried foods, but who now eat these rich, yet digestible Crisco dishes. You, or any other normally healthy individual, whose digestion does not relish greasy foods, can eat rich pie crust. The richness is there, but not the unpleasant after effects. Crisco digests readily. The Importance of Giving Children Crisco Foods A good digestion will mean much to the youngster’s health and character. A man seldom seems to be stronger than his stomach, for indigestion handicaps him in his accomplishment of big things. As more attention is given to present feeding, less attention need be given to future doctoring. Equip your children with good stomachs by giving them wholesome Crisco foods—foods which digest with ease. The Story of Crisco They may eat the rich things they enjoy and find them just as digestible as many apparently simple foods, if Crisco be used properly. They may eat Crisco doughnuts or pie without being chased by nightmares. Sweet dreams follow the Crisco supper.

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