_Remember That_--
_When pie crust is tough:_ It is possible you have not used Crisco
properly. Perhaps the measurements were not correct. Perhaps the water
was too warm, or the dough was handled too much. Shortening cannot
make pastry tough.
_When fried foods absorb:_ It is because Crisco is not hot enough, or
because you have not used enough Crisco. Use plenty and the raw foods,
if added in small quantities, will not reduce the heat of the fat. The
absorption in deep Crisco frying should be less than that of another
fat.
_When cake is not a success:_ It is not the fault of the Crisco.
Either too much was used, the oven heat not perfectly controlled or
some important ingredient was used in the wrong proportion. Crisco
should be creamed with the sugar more thoroughly than butter, as
Crisco contains no moisture to dissolve the sugar.
_When cake or other food is not flavory:_ Salt should have been added
to the Crisco, for Crisco contains no salt.
_When there is smoke in the kitchen:_ Crisco has been burned or heated
too high for frying. Or some may have been on the _outside_ of the pan
or kettle.
_When Crisco is too hard:_ Like butter, it is susceptible to heat and
cold. Simply put in a warmer place.
_Hints to Young Cooks_
_Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
The Art of Carving_, by MARION HARRIS NEIL.
Before commencing to cook, look up the required recipe, read and think
it out. Note down on a slip of paper the materials and quantities
required. Collect all utensils and materials required before
commencing. Success in cookery depends on careful attention to every
detail from start to finish. Quantities, both liquid and dry, should
be exact. Small scales and weights should form part of the kitchen
equipment where possible, and the measuring cups cost so little that
no one need be without them.