A hint as to Crisco's purity is shown by this simple test: Break open a hot biscuit in which Crisco has been used. You will note a sweet fragrance, which is most inviting. [Illustration] A few months ago if you had told dyspeptic men and women that they could eat pie at the evening meal and that distress would not follow, probably they would have doubted you. Hundreds of instances of Crisco's healthfulness have been given by people, who, at one time have been denied such foods as pastry, cake and fried foods, but who _now_ eat these rich, yet digestible Crisco dishes. You, or any other normally healthy individual, whose digestion does not relish greasy foods, can eat rich pie crust. The richness is there, but not the unpleasant after effects. Crisco digests _readily_. The Importance of Giving Children Crisco Foods [Illustration] A good digestion will mean much to the youngster's health and character. A man seldom seems to be stronger than his stomach, for indigestion handicaps him in his accomplishment of big things. As more attention is given to _present_ feeding, less attention need be given to _future_ doctoring. Equip your children with good stomachs by giving them wholesome Crisco foods--foods which digest with ease. They may eat the rich things they enjoy and find them just as digestible as many apparently simple foods, if Crisco be used properly. They may eat Crisco doughnuts or pie without being chased by nightmares. Sweet dreams follow the Crisco supper. [Illustration] The Great Variety of Crisco Foods There are thousands of Crisco dishes. It is impossible to know the exact number, because Crisco is used for practically every cooking purpose. Women daily tell us of new uses they have found for Crisco. Many women _begin_ by using Crisco in simple ways, for frying, for baking, in place of lard. Soon, however, they learn that Crisco _also_ takes the place of butter. "Butter richness without butter expense," say the thousands of Crisco users. Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake, sauces and hundreds of other dishes, where butter formerly was used, now are prepared with Crisco. "A Woman Can Throw Out More with a Teaspoon Than a Man Can Bring Home in a Wagon" [Illustration] Kitchen expense comes by the _spoonful_. Think of the countless spoonfuls of expensive butter used daily, where economical Crisco would accomplish the same results at one-third the cost. It should be remembered that one-fifth less Crisco than butter may be used, because Crisco is _richer_ than butter. The moisture, salt and curd which butter contains to the extent of about 20 per cent are not found in Crisco, which is _all_, (100 per cent) shortening. Remember also that Crisco will average _a lower price per pound throughout the year than the best pail lard_. And you can use less Crisco than lard, which is a further saving. [Illustration: Hotel Kitchen] [Illustration: Domestic Scientists Use Crisco]