Great foresight was shown in the making of Crisco.
The quality, as well as the quantity, of lard was diminishing
steadily in the face of a growing population. Prices were rising. "The
high-cost-of-living" was an oft-repeated phrase. Also, our country was
outgrowing its supply of butter. What was needed, therefore, was not
a _substitute_, but something _better_ than these fats, some product
which not only would accomplish as much in cookery, but _a great deal
more_.
When, therefore, Crisco was perfected, and it was shown that here
finally was an altogether _new_ and _better_ fat, cookery experts were
quick to show their appreciation.
In reading the following pages, think of Crisco as a _primary_ cooking
fat or shortening with even more individuality (because it does
greater things), than all others.