San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-23
NATURE s FATS
KEEP FOLKS
HEALTHY
Cleanliness Feature Of
Factory Where Crisco
Is Manufactured.
By OLIVE S. ALLEN

Have you ever wondered "ncre INV
looking fats you Use in your kitchen
come from-how they originate, and
through what process they pass be-
fore they are brought to your door by
the delivery boy?
When you remove the trim blue and
white wrapper from n can OF Crisco'
pry open the air-tigit cover. and look
az the smooth creamy fat inside, do
you realize that it was once the nat
ural oil of a growing plant, clean.
sweet pure oil from Natures own
storchouse?
The oil is pressed out from the
seeds, filtered and refined until it is
exactly like the lovely golden salad
oils you use for your mayonnaise and
French dressings. Then by the appli-
cation of a healthful sanitary process
this oil is made into a solid white fat.
because solid fats are SO much bet
ter adapted than oils TO most house
hold uses. Besides. solid fats have
better keeping qualities than oils
that is, they have less tendency to be-
come rancid.
MODERN MACHINERY.
All of the processes through which
Crisco passes on its way from the
field to the can, are carried out I'M
der the most ideal conditions posi-
bic; light, airy rooms, modern ma
chinery, and careful workmen. In
feet, every precaution is taken TO In
cure the quality, so that when you
open q can of Crisco in your kitchen,
you will always be greeted by the
same creamy white, odorleSs fat.
Moreover, the contents Of all cans
from the pound to the nine-pOund
size, whether bought and opened ii
Texas or Canada, present the sam"
appearance, and have exactly the same
composition. For though Crisco Is
made and packed in several different
places in the United States and in
Canada. the processes are exactly the
same, and all are guarded with equal
care to pack it in a pure white, clean
condition in neatly wrapped, air
tight cans.
Are you careful to keep Crisco clear
in your home! Do you cover the can
after using? Every food product is
perishable to a certain extent, and
although Crisco has remarkable keep
ing qualities and requires no refrig-
Grafton, il cannot be expected to re-
main sweet and pure if kept on a
shelf in the sun, or on the store.
VEGETABLE FAT.
The wholesomeness of a food de-
penos upon the purity and disestibih-
~ of its ingredients, together with
tae qualities it acquires during cook
ing. Crisco is a pure vegetable fat,
and is easily digested. 1t does not
give off irritating odors or smoke at
the proper frying temperature to dis
tress the whole household and greet
the guests as they enter the front
door. French fried potatoes or dough-
nuts can be served without the smell
Of oyerheated fat announcing the
menu in advance. By straining Girls
co after frying you can use it again
and again. You can even fry fish,
; then onions. then potatoes in Crisco
and the potatoes will not hint of the
fish or onions.
BUTTER SUBSTITUTE.
Use Crisco just as you would any
other solid cooking fat-if your recipe
calls for butter or lard, simply sub
stitute the same amount Of Crisco,
adding salt in the proportion Of one
teaspoon TO cupful to take the place
Of the salt in the butter.
When frying with Crisco. do not
wait for the fat 10 smoke before add
ing the food. for Crisco does not
smoke until it is far too hot to fry
anything without over-browning the
surface. Always test the temperature
IL the fat with a thermometer. or. by
the simple bread rest, when a small
l.'qea of broad will brown in On Sec.