Linoline which has the lowest percentage of hydrogen, is
unstable and tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is
easily digested.
Stearine is both hard and digestible.
The Crisco process adds enough hydrogen to change
almost all the linoline into nourishing digestible oleine.
Mark well the difference in manufacture between Crisco
and lard compounds. In producing a lard compound, to the
linoline, oleine and stearine of the original oil is added more
stearine (usually animal), the hard indigestible fat, in order
to bring up the hardness of the oil. The resultant com-
pound is indigestible and very liable to become rancid.
The following pages contain 615 recipes which have
been tested by Domestic Science Authorities in the Cook-
ing Departments of different colleges and other educational
institutions, and by housewives in their own kitchens. Many
have been originated by Marion Harris Neil and all have
been tested by her.
We have undertaken to submit a comprehensive list of
recipes for your use, which will enable you to serve menus of
wide variety.
We hope that you have enjoyed reading this little volume
and that you will derive both help and satisfaction from the
recipes.
20
The Story of Crisco
We will go to any length to help you in the cause of
Better Food. We realize that women must study this
product as they would any other altogether new article of
cookery, and that the study and care used will be amply
repaid by the palatability and healthfulness of all foods. A
can of Crisco is no Aladdin’s Lamp, which merely need be
touched by a kitchen spoon to produce magical dishes.
But any woman is able to achieve excellent results by mix-
ing thought with Crisco.
Let us know how you progress.
Yours respectfully,
21
Things to Remember in Connection with
These 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 consist-
ency outside the refrigerator. Crisco
keeps sweet indefinitely, summer and
winter, at ordinary room temperature.
In making sauces, thoroughly
blend the flour and Crisco before Use level measurements
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 propor-
tion 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 effected by weather. It remains sweet and pure
indefinitely without refrigeration.
In deep frying, do not wait for Crisco to smoke. (See
page 35.)
Remember That—
When pie crust 1s tough: It is possible you have not used
Crisco properly. Perhaps the measurements were not cor-
rect. Perhaps the water was too warm, or the dough was
handled too much. Shortening cannot make pastry tough.
When fried foods absorb: It 1s 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 per-
fectly 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. |
Page 9
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Linoline which has the lowest percentage of hydrogen, is unstable and tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is easily digested.
Stearine is both hard and digestible.
The Crisco process adds enough hydrogen to change almost all the linoline into nourishing digestible oleine.
Mark well the difference in manufacture between Crisco and lard compounds. In producing a lard compound, to the linoline, oleine and stearine of the original oil is added more stearine (usually animal), the hard indigestible fat, in order to bring up the hardness of the oil. The resultant compound is indigestible and very liable to become rancid.
The following pages contain 615 recipes which have been tested by Domestic Science Authorities in the Cooking Departments of different colleges and other educational institutions, and by housewives in their own kitchens. Many have been originated by Marion Harris Neil and all have been tested by her.
We have undertaken to submit a comprehensive list of recipes for your use, which will enable you to serve menus of wide variety.
We hope that you have enjoyed reading this little volume and that you will derive both help and satisfaction from the recipes.
The Story of Crisco
We will go to any length to help you in the cause of Better Food. We realize that women must study this product as they would any other altogether new article of cookery, and that the study and care used will be amply repaid by the palatability and healthfulness of all foods. A can of Crisco is no Aladdin’s Lamp, which merely need be touched by a kitchen spoon to produce magical dishes. But any woman is able to achieve excellent results by mixing thought with Crisco.
Let us know how you progress.
Yours respectfully,
Things to Remember in Connection with
These 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.
In making sauces, thoroughly blend the flour and Crisco before Use level measurements 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 effected by weather. It remains sweet and pure indefinitely without refrigeration.
In deep frying, do not wait for Crisco to smoke. (See page 35.)
Remember That—
When pie crust 1s 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 1s 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. |