The Sunday Oregonian., August 13, 1922, Magazine Section, Page 10, Image 94

10
TTTE SUNDAY OREGOXIAV. PORTLAND. AUGUST 13, 1922
Fewer ."Don'te"
P' f for boys and girls
Pf if- -?'?
How this digestible shortening
enlarges their list of wholesome foods
r
"ORE INTELLIGENT COOKING
this is a subject in which most
American mothers are vitally interested.
Isn't it true that you put more into your
foods than mere ingredients ? Do you not
put motherly thought into the selection of
the ingredients to insure wholesome
digestibility for your boys and girls?
That many children still need such care
is shown by the following, quoted from the
published report of a benevolent society:
Surprising facts
about Chicago children
This report said in part: "The 35 per cent of
under -nourished children in Chicago were
found equally in the homes of the poor, the well-to-do
and even the wealthy. Great benefits
would follow more intelligent cooking."
While little Eskimo boys and girls may
digest, in heavy form, the fat which is essen
tial to all of us, intelligent American mothers
recognize that civilized little stomachs are
not so ostrich-like.
In the home where the mother has seri-
Two simple home tests
ously considered "What cooking fat is
best for my children," you will generally
find Crisco. For women seem instinctively
to appreciate the healthfulness and digest'
ibility of this vegetable shortening.
Common sense tells mothers that so
healthful a shortening as Crisco must cost,
in a week's cooking, a few cents more than
dp fats of questionable digestibility. They
would no more deliberately use a cheap
unwholesome shortening than they would
deliberately. buy inferior milk.
.... .
And mothers often write, too, of the plea
surable pride they take in their delicious
Crisco results. They find that- digestible
Crisco cakes are light and tender and stay
fresh longer; that Crisco pies have such flaky
crusts; that Crisco browns fried foods so
quickly that the fat cannot soak in.
Up-to-date grocers everywhere take a
real pleasure in selling this healthful food
ingredient Crisco.
How to use Crisco
IN PAN FRYING: As in deep frying, Crisco has reached proper frying
Heat when it browns a bread crumb in 40 seconds. (Do not wait for
Crisco to smoke.) By straining Crisco you can use it again and again.
AS SHORTENING use 15 less of Crisco than you would of animal fats.
A
Low Melting Point
Easy Digestibility!
Into 'half a glass of lukewarm
water drop a small lump each of
Crisco and any other fat. With
a spoon gradually add hot water
until Crisco melts. You will find :
that few other fats melt at this
point. Food authorities say that
an easily digested fat should melt
near body heat 98 25 degrees.
Crisco, you will find, melts even
below this temperature. It melts
at 97 degrees. (This test does not
necessarily condemn the digesti
bility of the other fat. but it will
aid you to establish Crisco's fine
digestibility.)
Avoid Smoke and
Odor!
Put into," separate pans equal
amounts of Crisco and any other
fat. Heat slowly for eight minutes
or until they reach a temperature
where a bread crumb browns in
40 seconds.
Notice that the Crisco, unlike
most cooking fats, does not smoke
at this proper frying tempera
ture. You will find that frying with
Crisco will be very helpful in
keeping your whole house fresh
and free from the odor of cooking
fats.
Special CooliBook Offer:
This unique book is entitled "THE WHXS OF
COOKINGv" It answers 164 puzzling questions
about cooking and serving. Contains 143 delightful
recipes. Gives 45 standards for cooking measure
ments. Illustrated in 4 colors. Written by the
well-known authority. Janet McKenzie Hill. To
receive this book simply mail 25c in stamps or coin
to Section - Dept. of Home Economics. The
Procter & Gjablc Co- CiocHinati. Ohio-
"r"
For delicious, digestible cakes
For digestible and flaky pastry
For crisp, digestible fried foods
Digestible Vegetable Shortening