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Show , THE BJlLT LAKE TRIBUNE, SUNDAY MORNING, AUGUST 13, 1922. r ' How this digestible shortening enlarges their list of wholesome foods j, cooking More intelligent is a subject in which most American mothers are vitally interested. Isnt it true that ybu 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 by the following, quoted from the published report of a benevolent society; t n Surprising facts Jabout Chicago children This report said in part: The undf-nourishe- What cooking fat is ously considered best for my children, you will generally find Crisco. For women seem instinctively to appreciate the healthfulness and digestibility of this vegetable shortening. Common sense tells mothers that so healthful a shortening as Crisco must cost, in a weeks cooking, a few cents more than do 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 surable - pride thcy take intheir-dcliciou- s Crisco results. They, find, that, digestible centof children inChicago were d 3-p- t er found equally in the homes of the poor, the well-to-d- o and even the wealthy. Great benefits would follow more intelligent cooking crusts; that Crisco browns fried foods so quickly that the fat cannot soak in. grocers everywhere take a real pleasure in selling this healthful food ingredient Crisco. Up-to-da- While little Eskimo boys and girls may digest, in heavy form, the fat which is essential 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 te How to use Crisco IN PAN FRYING: As in deep frying.Crisco haa reached frying heat when it browna a bread crumb in 40 seconds. (Do proper not wait for Crisco to smoke.) By itraining Crisco you can use it again and again. AS SHORTENING use 15 less of Criaco than you would of animal fata. X Two simple home tests 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. Cnsco, you will find, melts even below this temperature. It melts at 97 degrees. (This test does not necessarily condemn the digestibility of the other fat, but it will aid you to establish Criscos 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 temperature. 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. . For delicious, digestible rkrt For digestible and flaky pastry For crisp, digestible fried food. Special Cook Book Offer: This unique book is entitled THE WHYS OF It answers 164 puzzling questions CpOKING. about copkkigand serving. Contains 143 delightful recipes. Gives 45 standards for cooking measure-'menIllustrated in 4 colors. Written by the authority, Janet McKenzie Hill. To this book simply mail 25c in stamps or cola io edition of Home Th rroeter A Gamble Co., Cincinnati,Economics, Ohio. u. n S I' Digestible Vegetable Shortening X |