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.
[Illustration: 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 "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.
[Illustration: 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 Crisco back into the can to harden
to proper consistency before the biscuit making.
[Illustration]
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.
[Illustration]
Women have written that they use empty Crisco tins for canning
vegetables and fruits, and as receptacles for kitchen and pantry use.