_When fried foods absorb:_ It is because Crisco is not hot enough, or because you have not used enough Crisco. Use plenty and the raw foods, if added in small quantities, will not reduce the heat of the fat. The absorption in deep Crisco frying should be less than that of another fat. _When cake is not a success:_ It is not the fault of the Crisco. Either too much was used, the oven heat not perfectly controlled or some important ingredient was used in the wrong proportion. Crisco should be creamed with the sugar more thoroughly than butter, as Crisco contains no moisture to dissolve the sugar. _When cake or other food is not flavory:_ Salt should have been added to the Crisco, for Crisco contains no salt. _When there is smoke in the kitchen:_ Crisco has been burned or heated too high for frying. Or some may have been on the _outside_ of the pan or kettle. _When Crisco is too hard:_ Like butter, it is susceptible to heat and cold. Simply put in a warmer place. _Hints to Young Cooks_ _Also, How to Choose Foods, Methods of Cooking, Cooking Time Table, The Art of Carving_, by MARION HARRIS NEIL. Before commencing to cook, look up the required recipe, read and think it out. Note down on a slip of paper the materials and quantities required. Collect all utensils and materials required before commencing. Success in cookery depends on careful attention to every detail from start to finish. Quantities, both liquid and dry, should be exact. Small scales and weights should form part of the kitchen equipment where possible, and the measuring cups cost so little that no one need be without them. Throughout this book the measurements are level [Illustration] _How to Choose Foods_ Money can be spent to infinitely better advantage in the store, than by giving orders at the door, by phone or mail. Every housekeeper knows how large a proportion of the housekeeping money is swallowed up by the butcher's bill, so that with the meat item careful selection is most necessary in order to keep the bills within bounds. In choosing meat of any kind the eye, the nose and the touch really are required, although it is not appetizing to see the purchaser use more than the eye. Beef In choosing meat it should be remembered that without being actually unwholesome, it varies greatly in quality, and often an inferior joint is to be preferred from a first class beast to a more popular cut from a second class animal. To be perfect the animal should be five or six years old, the flesh of a close even grain, bright red in color and well mixed with creamy white fat, the suet being firm and a clear white. Heifer meat is smaller in the bone and lighter in color than ox beef. Cow beef is much the same to look at as ox beef, though being older it is both coarser in the grain and tougher; bull beef, which is never seen however, in a first class butcher's may be recognized by the coarseness and dark color of the flesh, and also by a strong and almost rank smell.