Home › The Story of Crisco › 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 primary." "That 'Lardy' taste." "Fry fish, then onions, then potatoes in the same Crisco." "We all eat raw fats." “A woman can throw out more with a teaspoon than a man can bring home in a wagon.” “Hidden flavors." "Keeping parlor and kitchen strangers." "Kosher." "Recipes tested by Domestic Scientists."

INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A. M., Ph. D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are: ARD Butter Lard Crisco There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds."

The following pages contain a story of unusual interest For you eat. to you.

See Page 233 The Story of Crisco T HE culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat.

Many wonder that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product.