To understand something of the Crisco Process, it is necessary first
to know that there are three main constituents 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.
* * * * *
The following pages contain 615 recipes which have been tested by
Domestic Science Authorities in the Cooking Departments of different
colleges and other educational institutions, and by housewives in
their own kitchens. Many have been originated by Marion Harris Neil
and _all_ have been tested by her.
We have undertaken to submit a comprehensive list of recipes for your
use, which will enable you to serve menus of wide variety.
We hope that you have enjoyed reading this little volume and that you
will derive both help and satisfaction from the recipes.
We will go to any length to help you in the cause of Better Food. We
realize that women must study this product as they would any other
altogether new article of cookery, and that the study and care used
will be amply repaid by the palatability and healthfulness of all
foods. A can of Crisco is no Aladdin's Lamp, which merely need be
touched by a kitchen spoon to produce magical dishes. But _any_ woman
is able to achieve excellent results by mixing thought with Crisco.
Let us know how you progress.
Yours respectfully,
[Illustration: The Procter & Gamble Co.]
_Things to Remember in Connection with These Recipes_
No need for Crisco to occupy valuable space in the refrigerator.
In fact, except in most unusual summer heat, it will be of a better
consistency outside the refrigerator. Crisco keeps sweet indefinitely,
summer and winter, at ordinary room temperature.
[Illustration: Use level measurements]
In making sauces, thoroughly blend the flour and Crisco before adding
the milk.
In using melted Crisco in boiled dressing, croquettes, rolls,
fritters, etc., be sure that the melted Crisco is cooled sufficiently
so that the hot fat will not injure the texture of the foods.
When using in place of butter, add salt in the proportion of one level
teaspoonful to one cup of Crisco.
Remember that Crisco, like butter, is susceptible to cold. It readily
becomes hard. In creaming Crisco in winter use the same care as when
creaming butter. Rinse pan in boiling water and have the Crisco of
the proper creaming stiffness before using. Unlike butter, however,
Crisco's purity is not affected by weather. It remains sweet and pure
indefinitely without refrigeration.
[Illustration]