A part of the preliminary work done in connection with the development
of Crisco, described in these pages, consisted of the study of
the older cooking fats. The objectionable features of each were
considered. The good was weighed against the bad. The strength and
weakness of each was determined. Thus was found what the ideal fat
should possess, and what it should _not_ possess. It must have every
good quality and no bad one.
After years of study, a process was discovered which made possible the
ideal fat.
The process involved the changing of the composition of vegetable food
oils and the making of the richest fat or solid _cream_.
[Illustration]
The Crisco Process at the first stage of its development gave, at
least, the basis of the ideal fat; namely, a purely _vegetable_
product, differing from all others in that absolutely no animal fat
had to be added to the vegetable oil to produce the proper stiffness.
This was but one of the many distinctive advantages sought and found.