Crisco

• For you eat See Page 233 The Story of Crisco The culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat Many wonder that any product could gain the favor of cooking experts so quickly. —  The Story of Crisco
• Crisco is Crisco, and nothing else Finally Economical At first, it looked very much as if Crisco must be a high-priced product. —  The Story of Crisco
• You pay only for the Crisco--not the can. —  The Story of Crisco
• The tart may be covered with boiled frosting Marchette Croquettes 2 tablespoonfuls Crisco 4 tablespoonfuls cooked spinach 3 small cooked potatoes 1 tablespoonful chopped onion Salt and pepper to taste 2 hard-cooked eggs 1 raw egg Breadcrumbs Crisco flake pastry Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold. —  The Story of Crisco
• Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. —  The Story of Crisco

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