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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 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.

In making sauces, thoroughly blend the flour and Crisco before Use level measurements 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.

In deep frying, do not wait for Crisco to smoke. (See page 35.) 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.