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. On the other hand, it is necessary to heat lard
"smoking hot" before it is 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.
[Illustration: The Lard Kitchen.]
[Illustration: The Crisco Kitchen--No Smoke.]
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.
Consequently the house will not 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.
[Illustration: 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.