Mark well the difference in manufacture between Crisco and lard compounds. In producing a lard compound, to the linoline, oleine and stearine of the original oil is added more stearine (usually animal), the hard indigestible fat, in order to bring up the hardness of the oil. The resultant compound is indigestible and very liable to become rancid. * * * * * The following pages contain 615 recipes which have been tested by Domestic Science Authorities in the Cooking Departments of different colleges and other educational institutions, and by housewives in their own kitchens. Many have been originated by Marion Harris Neil and _all_ have been tested by her. We have undertaken to submit a comprehensive list of recipes for your use, which will enable you to serve menus of wide variety. We hope that you have enjoyed reading this little volume and that you will derive both help and satisfaction from the recipes. We will go to any length to help you in the cause of Better Food. We realize that women must study this product as they would any other altogether new article of cookery, and that the study and care used will be amply repaid by the palatability and healthfulness of all foods. A can of Crisco is no Aladdin's Lamp, which merely need be touched by a kitchen spoon to produce magical dishes. But _any_ woman is able to achieve excellent results by mixing thought with Crisco. Let us know how you progress. Yours respectfully, [Illustration: The Procter & Gamble Co.] _Things to Remember in Connection with These Recipes_ No need for Crisco to occupy valuable space in the refrigerator. In fact, except in most unusual summer heat, it will be of a better consistency outside the refrigerator. Crisco keeps sweet indefinitely, summer and winter, at ordinary room temperature. [Illustration: Use level measurements] In making sauces, thoroughly blend the flour and Crisco before adding the milk. In using melted Crisco in boiled dressing, croquettes, rolls, fritters, etc., be sure that the melted Crisco is cooled sufficiently so that the hot fat will not injure the texture of the foods. When using in place of butter, add salt in the proportion of one level teaspoonful to one cup of Crisco. Remember that Crisco, like butter, is susceptible to cold. It readily becomes hard. In creaming Crisco in winter use the same care as when creaming butter. Rinse pan in boiling water and have the Crisco of the proper creaming stiffness before using. Unlike butter, however, Crisco's purity is not affected by weather. It remains sweet and pure indefinitely without refrigeration. [Illustration] In deep frying, do not wait for Crisco to smoke. (See page 35.) _Remember That_-- _When pie crust is tough:_ It is possible you have not used Crisco properly. Perhaps the measurements were not correct. Perhaps the water was too warm, or the dough was handled too much. Shortening cannot make pastry tough.