ese Recipes_

No need for Crisco to occupy valuable space in the refrigerator.
In fact, except in most unusual summer heat, it will be of a better
consistency outside the refrigerator. Crisco keeps sweet indefinitely,
summer and winter, at ordinary room temperature.

[Illustration: Use level measurements]

In making sauces, thoroughly blend the flour and Crisco before adding
the milk.

In using melted Crisco in boiled dressing, croquettes, rolls,
fritters, etc., be sure that the melted Crisco is cooled sufficiently
so that the hot fat will not injure the texture of the foods.

When using in place of butter, add salt in the proportion of one level
teaspoonful to one cup of Crisco.

Remember that Crisco, like butter, is susceptible to cold. It readily
becomes hard. In creaming Crisco in winter use the same care as when
creaming butter. Rinse pan in boiling water and have the Crisco of
the proper creaming stiffness before using. Unlike butter, however,
Crisco's purity is not affected by weather. It remains sweet and pure
indefinitely without refrigeration.

[Illustration]

In deep frying, do not wait for Crisco to smoke. (See page 35.)

_Remember That_--

_When pie crust is tough:_ It is possible you have not used Crisco
properly. Perhaps the measurements were not correct. Perhaps the water
was too warm, or the dough was handled too much. Shortening cannot
make pastry tough.

_When fried foods absorb:_ It is because Crisco is not hot enough, or
because you have not used enough Crisco. Use plenty and the raw foods,
if added in small quantities, will not reduce the heat of the fat. The
absorption in deep Crisco frying should be less than that of another
fat.

_When cake is not a success:_ It is not the fault of the Crisco.
Either too much was used, the oven heat not perfectly controlled or
some important ingredient was used in the wrong proportion. Crisco
should be creamed with the sugar more thoroughly than butter, as
Crisco contains no moisture to dissolve the sugar.

_When cake or other food is not flavory:_ Salt should have been added
to the Crisco, for Crisco contains no salt.

_When there is smoke in the kitchen:_ Crisco has been burned or heated
too high for frying. Or some may have been on the _outside_ of the pan
or kettle.

_When Crisco is too hard:_ Like butter, it is susceptible to heat and
cold. Simply put in a warmer place.

_Hints to Young Cooks_

_Also, How to Choose Fo