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Show VMEZRIOANS CDL 1 1 HESS c. r lill ( II PASTRY CHIvFS Theie w.i a time when the French were the only true masters of the art of pastry'-mu king, but recently there, has developed a skill among Ameri-i Ameri-i can housewives, especially in making mak-ing of plo crusts, which not only Is I granted to bo easily equalled to the 'French ability, but which Is in no way the result of French teaching. One of the reasons for this iinprovc-i iinprovc-i ment was pointed out tho other duy by a loading domestic oclenco teacher who has become an enthusiast on the subject of corn oil. "I'll undertake lo beat tho flnev-Fren flnev-Fren h chef at his own pame," she! said. "I'll use Mazola, the popular American cooking oil. and I'll show him pastry that melts In your mouth crisp, flaky and delicious " She went on to explain the reasons for her preat success with Mazola j Butter. shi pointed out. la about SO per cent moisture- Mazola. on the1 oth-r hand. Is one hundred per cent: pure- fat, without so much as a molo- ' iilu of foreign substance In It. This1 makes It richer for shortening and consequently the xamo shortening results re-sults can be accomplished with the use of one-quarter to one-third less Mazola than butter. This Is n distinct saving, of course.' and counts strong enough with house- wives suffering from the high prices prevailing. Hut it wasn't the saving point that she was Interested In; lti was the fact that less shortening a. -oompllshtnp the a-ime purpose, re-1 suited in tighter, flakier crusts. This Is why sho Is prepared to beat the; Frenchman at his own gamo. The samo holds true; when Mazola In used for shortening in rake, biscuits, bis-cuits, muffins, etc. Richer, lighter re-1 uults are -?jjured. In fact, many a oung lions-wile with euro parat lve" lit-' tie cooking expi-riein.il has done her first successful baking with Mazola. But tho shortening la only ono of the uses of Mazola. For deep fat frying Mazola Is exceptionally good. Mazola will not smoke until heated to a far higher temperature than any th-r cooking fat- butter, lard or cottonseed cot-tonseed oil Included. This means you can heat Mazola much hotter than the others and still have comfort In your kitchen no smoke. The result Is bet- ter frying. 'The hot Mazola quickly, encases the food dropped In It and prevents pre-vents sogRlnees while retaining tho natural flavors of the food The Mazola absorbs no odor or flav- or from any food, so that the same lot of Mazola can be used again and again! for different flavored foods and none of the flavor will be carried from one food to another. Italian lovers of olive oil have expressed ex-pressed strong approval of Mazola as! a silad oil. Tho delicious flavor ofi Mazola is widely popular with them. Mayonnaise dressing made with Ma-' zola wl keep lor weeks without sepa-i rating. I |