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:

[Illustration: _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 to _you_. For
you _eat_.

See Page 233

_The Story of Crisco_

The 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.

This was largely because four classes of
people--housewives--chefs--doctors--dietitians--were glad to be shown
a product which at once would make for more _digestible_ foods, more
_economical_ foods, and better _tasting_ foods.

Cooking and History

[Illustration]

Cooking methods have undergone a marked change during the past few
years. The nation's food is becoming more and more wholesome as
a result of different discoveries, new sources of supply, and the
intelligent weighing of values. Domestic Science is better understood
and more appreciated.

[Illustration]

People of the present century are fairer to their stomachs,
realizing that their health largely depends upon this faithful and
long-suffering servant. Digestion and disposition sound much the same,
but a good disposition often is wrecked by a poor digestion.

America has been termed a country of dyspeptics. It is being changed
to a land of healthy eaters, consequently happier individuals. Every
agent responsible for this national digestive improvement must be
gratefully recognized.

[Illustration]