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The Great Variety of Crisco Foods There are thousands of Crisco dishes. It is impossible to know the exact number, because Crisco is used for practically every cooking purpose. Women daily tell us of new uses they have found for Crisco. Many women begin by using Crisco in simple ways, for frying, for baking, in place of lard. Soon, however, they learn that Crisco also takes the place of butter. “Butter richness without butter expense,” say the thousands of Crisco users. Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake, sauces and hundreds of other dishes, where butter formerly was used, now are prepared with Crisco. ‘*A Woman Can Throw Out More with a Teaspoon Than a Man Can Bring Home in a Wagon”’ Kitchen expense comes by the spoonful. ‘Think ~ of the countless spoonfuls of expensive butter used daily, where economical Crisco would accomplish the same results at one-third the cost. It should be remembered that one-fifth less Crisco than 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. The Story of 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. 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 “flerchig’’ (milk and flesh) foods. 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 biscuits, 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. 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. (POF ge ae ae Bisco Ciscoe re Pee @ Women have written that they use empty Crisco tins for canning vegetables and fruits, and as receptacles for kitchen and pantry use. The Story of Crisco 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.