The Story of Crisco Part 2

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.

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A few months 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

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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.

They may eat the rich things they enjoy and find them just as digestible as many apparently simple foods, if Cris...o...b.. used properly.

They may eat Crisco doughnuts or pie without being chased by nightmares. Sweet dreams follow the Crisco supper.

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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 b.u.t.ter. "b.u.t.ter richness without b.u.t.ter expense,"

say the thousands of Crisco users.

Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake, sauces and hundreds of other dishes, where b.u.t.ter 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"

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Kitchen expense comes by the _spoonful_. Think of the countless spoonfuls of expensive b.u.t.ter 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 b.u.t.ter may be used, because Crisco is _richer_ than b.u.t.ter. The moisture, salt and curd which b.u.t.ter 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. [Ill.u.s.tration: Hotel Kitchen]

[Ill.u.s.tration: Domestic Scientists Use Crisco]

Brief, Interesting Facts

Crisco is being used in an increasing number of the better cla.s.s 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 cla.s.ses and lecture demonstrations. Many High Schools having Domestic Science departments use Crisco.

Crisco has taken the place of b.u.t.ter and lard in a number of hospitals, where purity and digestibility are of _vital_ importance.

[Ill.u.s.tration: Hospital Dietetic Cla.s.s]

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.

[Ill.u.s.tration: 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 Cris...o...b..ck into the can to harden to proper consistency before the biscuit making.

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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.

[Ill.u.s.tration]

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 const.i.tuents 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.