, removing the possibility of any dust entering.

The floors are of a special tile composition; the walls are of white
glazed tile, which are washed regularly. White enamel covers metal
surfaces where nickel plating cannot be used. Sterilized machines
handle the oil and the finished product. No hand touches Crisco until
in your own kitchen the sanitary can is opened, disclosing the smooth
richness, the creamlike, appetizing consistency of the product.

The Banishment of That "Lardy" Taste in Foods

It was the earnest aim of the makers of Crisco to produce a
strictly _vegetable_ product without adding a hard, and consequently
indigestible animal fat. There is today a pronounced partiality from
a health standpoint to a vegetable fat, and the lardy, greasy taste
of food resulting from the use of animal fat never has been in such
disfavor as during the past few years.

So Crisco is absolutely _all_ vegetable. No stearine, animal
or vegetable, is added. It possesses no taste nor odor save the
delightful and characteristic aroma which identifies Crisco, and is
suggestive of its purity.

Explanation of "Hidden" Food Flavors.

When the dainty shadings of taste are over-shadowed by a "lardy"
flavor, the _true_ taste of the food itself is lost. We miss the
"hidden" or _natural_ taste of the food. Crisco has a peculiar power
of bringing out the very best in food flavors. Even the simplest foods
are allowed a delicacy of flavor.

[Illustration]

Take ginger bread for example: The real _ginger_ taste is there. The
_molasses_ and spice flavors are brought out.

[Illustration]

Or just plain, every-day fried potatoes; many never knew what the real
_potato_ taste was before eating potatoes fried in Crisco.

Fried chicken has a newness of taste not known before.

New users of Crisco should try these simple foods first and later take
up the preparation of more elaborate dishes.

Butter, Ever Popular

It is hard to imagine anything taking the place of butter upon the
dining table. For seasoning in cooking, the use of butter ever will
be largely a matter of taste. Some people have a partiality for the
"butter flavor," which after all is largely the salt mixed with the
fat. Close your eyes and eat some fresh unsalted butter; note that it
is practically tasteless.

[Illustration]

Crisco contains richer food elements than butter. As Crisco is richer,
containing no moisture, one-fifth or one-fourth less can be used