aning," by the two
authorities, Ellen H. Richards and S. Maria Elliott, states that the
diet of school children should be regulated carefully with the fat
supply in view. Girls, especially, show at times a dislike for fat.
It therefore is necessary that the fat which supplies their growing
bodies with energy should be in the purest and most inviting form and
should be one that their digestions _welcome_, rather than repel.

[Illustration]

The first step in the digestion of fat is its melting. Crisco melts
at a lower degree of heat than body temperature. Because of its low
melting point, thus allowing the digestive juices to mix with it, and
because of its vegetable origin and its purity, Crisco is the easiest
of all cooking fats to digest.

When a fat smokes in frying, it "breaks down," that is, its chemical
composition is changed; part of its altered composition becomes a
non-digestible and irritating substance. The best fat for digestion
is one which does _not_ decompose or break down at frying temperature.
Crisco does not break down until a degree of heat is reached _above_
the frying point. In other words, Crisco does not break down at all
in normal frying, because it is not necessary to have it "smoking hot"
for frying. No part of it, therefore, has been transformed in cooking
into an irritant. That is one reason why the stomach welcomes Crisco
and carries forward its digestion with ease.

Working Towards an Ideal

A part of the preliminary work done in connection with the development
of Crisco, described in these pages, consisted of the study of
the older cooking fats. The objectionable features of each were
considered. The good was weighed against the bad. The strength and
weakness of each was determined. Thus was found what the ideal fat
should possess, and what it should _not_ possess. It must have every
good quality and no bad one.

After years of study, a process was discovered which made possible the
ideal fat.

The process involved the changing of the composition of vegetable food
oils and the making of the richest fat or solid _cream_.

[Illustration]

The Crisco Process at the first stage of its development gave, at
least, the basis of the ideal fat; namely, a purely _vegetable_
product, differing from all others in that absolutely no animal fat
had to be added to the vegetable oil to produce the proper stiffness.
This was but one of the many distinctive advantages sought and found.

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