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Show II The fcits they need I now easy to digest H What this digestible shortening means to thoughtful mothers That "hollow-legged" son of yours! That gentle, shy little daughter! What a glad responsibility is their rearing! We know, for example, that buoyant health in middle life often depends on childhood food on mother's loving supervision of the kitchen. I Dr. Robert Hutchison (the English authority) says that your 14 year old boy needs practically as much food as a grown-up man. But he stresses the need for special digestibility in the child's foods. What Official Investigations show: Many official investigators interested primarily in the health of our American children have made this discovery: Hundreds of thousands of children from I prosperous homes are under-nourished. Important among the several causes is a need for more easily digested foods. So, nowadays, well-informed mothers appreciate the importance of digestibility in family foods. Knowing that fats produce a full third of the body energy of both children and grown-ups, these mothers naturally aim to use a digestible shortening. In homes . where the mother herself keeps a watchful watch-ful eye on the family health you will find that Crisco is displacing less digestible digest-ible fats. These mothers prefer because of its digestibility this vegetable shortening, Crisco. Crisp, easily digested fried foods! Wholesome, delicious cakes, pies and cookies. What a real comfort to bake and to fry w3th Crisco free from anxious doubts about the digestibility of the foods you serve. With Crisco you may take a motherly satisfaction in giving your children the foods they love in digestible form. Common sense tells mothers that so healthful a shortening as Crisco must cost, in a week's cooking, a few cents more than do fats of questionable digestibility. digest-ibility. They would no more deliberately use a cheap unwholesome shortening than they would deliberately buy inferior milk. 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, y Crisco has reached proper frying heat ,S5T ; - " when it browns a bread crumb in 40 ZJPL ' seconds. (Do not wait for Crisco to j&T smoke.) By straining Crisco you can f use it again and again. AS SHORT- ' ' ENING use 1, 5 less of Crisco than M you would of animal fats. jT y- I For delicious, digestible cakes - 45? V ) j For digestible and flaky pastry s jS" " JiJ For crisp, digestible fried foods i I Digestible Vegetable Shortening I! I y ? J ;--:'rS H- " ?b ... r .9 Sea; J or this exceptional cook hook! Entitled ' A CALENDAR OF DINNERS," it gives 365 com-plcte com-plcte dinner menus one for ccrx d;iy in the year. Contains helpful hints forjudging and cooking meats, fish, fowl and game. New suggestions also about pic-boking and cake-making. Gladly cent to friends of Crisco for 5c considerably ley? a'an the cost or publication. Mail stamps or coin to Section 25 32 -ept of Horn: Economics, The Procter & Gamble Co., Cin.LuaU, Ohio. iwo simple home tests 1 Low Melting Point Easy Digestibility ! Into half a glass of lukewarm water drop a small lump each of Cnsco 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 2 5 degrees. Crisco, you will find, melts even Dclow this temperature. It melts at 97 degrees. (This test docs not necessarily condemn the digestibility digesti-bility of the other fat, but it will aid you to establish Crisco's fine digestibility.) i Avoid Smoke and Odor! j Put into separate pans cqm , amounts of Cnsco and any 01 j fat. Heat slowly for eight minjj or until they reach a tempera r where a bread crumb browns 40 seconds. Notice that the Crisco, uJ most cooking fats, does not SK j at this proper fryinS temDcratW j You will find that fr'in?J 1 Crisco will be very helpw JM j keeping your whole housej j and free from the odor of coW j fats. I I I |