The Story of Crisco
The Story of Crisco
"Man's most important food, fat." "Those who say 'The old fashioned things are good enough for us." "The difference between substitute and…
The Story of Crisco: Cooking
This was largely because four classes of people- housewives-chefs- doctors - dietitians were glad to be shown a product which at once would…
The Story of Crisco: Food
When, therefore, Crisco was perfected, and it was shown that here finally was an altogether new and better fat, cookery experts were quick…
The Story of Crisco: Ideal
Working Towards an Ideal A part of the preliminary work done in connection with the development of Crisco, described in these pages…
The Story of Crisco: Process
Butter Lard The Crisco Process at the first stage of its development gave, at least, the basis of the ideal fat; namely, a purely vegetable…
The Story of Crisco: Kitchen
Keep Your Parlor and Your Kitchen Strangers Kitchen odors are out of place in the parlor. When frying with Crisco, as before explained, it…
The Story of Crisco: Rabbi
Hospital Dietetic Class Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew Race had been waiting 4,000 years for Crisco…
The Story of Crisco: Risco
RISCO Pears RISCO Tomatold RISCO Peaches Women have written that they use empty Crisco tins for canning vegetables and fruits, and as…
The Story of Crisco: Remember
Things to Remember in Connection with These Recipes No need for Crisco to occupy valuable space in the refrigerator. In fact, except in…
The Story of Crisco: Choose
Hints to Young Cooks B Also, How to Choose Foods, Methods of Cooking, Cooking Time Table, The Art of Carving, by MARION HARRIS NEIL.
The Story of Crisco: Veal
Veal Veal is at its best when the calf is from three to four months old. The meat should be of a close firm grain, white gr in color and…
The Story of Crisco: Pigs
Pigs for fresh pork should be of medium size, not over fat, and under a year old. Pigs destined to become bacon are usually older and…
The Story of Crisco: Rabbits
How to Choose Foods Hares and Rabbits A hare when fresh killed is stiff and red; when stale, the body is supple and the flesh in many parts…
The Story of Crisco: Fish
Fish Fish in good condition usually is firm and elastic to the touch, eyes bright and prominent, gills fresh and rosy. If the fish is…
The Story of Crisco: Roasting
Braising and steaming are combinations and modifications of these methods. Roasting Roasting is one of the oldest methods of cooking on…
The Story of Crisco: Stewing
Stewing Stewing is cooking slowly with a small quantity of liquid in a covered vessel. The method is specially suitable for the coarser and…
The Story of Crisco: Steaming
Methods of Cooking Steaming Steaming is a process very similar to boiling, for it is cooking in the heated vapor of water. This practice as…
The Story of Crisco: Beef
Time Table for Cooking Baking Beef, loin or ribs, rare, per lb...... 8 to 10 minutes Beef, loin or ribs, well done, per lb. 12 to 16…
The Story of Crisco: Muffins
Muffins, baking powder Indian pudding. 45 to 60 minutes 20 to 30 minutes 40 to 60 minutes ..2 to 3 hours .3 to 5 hours 15 to 25 minutes 35…
The Story of Crisco: Steak
Frying Smelts and other small fish.....
The Story of Crisco: Carving
The Art of Carving C 20 ARVING is an art, and one which anybody, with a knowledge of a few general directions, can acquire easily.