Show V 2 d Shortening Crackers With Corn Oil I cOm 11 1 1 Y t years cracker bakers ha have haver ve r I bought hought that only animal fat be successfully used as shortt short- short t I in lU their products it being beL be- be L that vegetable fats such as corn oil and peanut f- f fId uld Id not make crackers which keep in hot weather For ten tent t c. c however a cracker baking L 9 keep 11 w l 1 in fl Terre Terro Haute Ind md has w r. r taking commercial goods boods with l 1 PO pounds dS of ot corn oil t to tho the bar bar- 7 rd rel reI of flour instead of oC an equal weight of ot lard and antI also using 25 per centre cent rye re flour Jour to 75 per cent wheat These goods went through the hot season last summer without trouble thus destroying what was practically a myth of or the cracker-baking cracker trade The rye mixture produces a soda I cracker and saltine In no no- respect darker than a straight wheat article according to a bulletin of tho U. U S. S Food Administration Barley flour lour is s salso also suitable for cracker baking |