in
each recipe.

Crisco always is uniform because it is a manufactured fat where
quality and purity can be controlled. It works perfectly into any
dough, making the crust or loaf even textured. It keeps sweet and pure
indefinitely in the ordinary room temperature.

Keep Your Parlor and Your Kitchen Strangers

Kitchen odors are out of place in the parlor. When frying with Crisco,
as before explained, it is not necessary to heat the fat to _smoking_
temperature, ideal frying is accomplished without bringing Crisco to
its smoking point. On the other hand, it is necessary to heat lard
"smoking hot" before it is of the proper frying temperature. Remember
also that, when lard smokes and fills the house with its strong odor,
certain constituents have been changed chemically to those which
irritate the sensitive membranes of the alimentary canal.

[Illustration: The Lard Kitchen.]

[Illustration: The Crisco Kitchen--No Smoke.]

Crisco does not smoke until it reaches 455 degrees, a heat higher
than is necessary for frying. You need not wait for Crisco to smoke.
Consequently the house will not fill with smoke, nor will there be
black, burnt specks in fried foods, as often there are when you use
lard for frying.

Crisco gives up its heat very quickly to the food submerged in it and
a tender, brown crust almost _instantly_ forms, allowing the inside of
the potatoes, croquettes, doughnuts, etc., to become _baked_, rather
than soaked.

[Illustration: Fry this, Then this, Then this--in the same Crisco.]

The same Crisco can be used for frying fish, onions, potatoes, or
any other food. Crisco does not take up food flavors or odors. After
frying each food, merely strain out the food particles.

We All Eat Raw Fats

The shortening fat in pastry or baked foods, is merely distributed
throughout the dough. No chemical change occurs during the baking
process. So when you eat pie or hot biscuit, in which animal lard
is used, _you eat raw animal lard_. The shortening used in all baked
foods therefore, should be just as pure and wholesome as if you were
eating it like butter upon bread. Because Crisco digests with such
ease, and because it is a pure vegetable fat, all those who realize
the above fact regarding pastry making are now won over to Crisco.

[Illustration]

A hint as to Crisco's purity is shown by this simple test: Break open
a hot biscuit in which Crisco has been used. You will note a sweet
fragrance, which is