Item [3] promotes Crisco shortening. Notes Crisco's superiority to lard, butter, and other fat products for reasons in [1]. Crisco was marketed in 1911 after 4 years of testing, can be reused in frying without retaining flavors if strained, and is Kosher and a "parava" or neutral fat. Includes hints for cooking with Crisco; cooking timetable; weights and measures; art of carving; product packaging, serving suggestion, factory, and period dress illustrations; information on food categories, and offer of deluxe edition of [3] for 5 2-cent stamps. Sample recipes: asparagus soup, baked halibut, beef collops, apple, celery, and nut salad, apple dumplings; egg and anchovy sandwiches, plain Crisco pastry, Boston brown bread, black cake with prune filling, bean cutlets, and baked omelet.
