[Illustration: _Butter Lard Crisco_]

There are numbers of substitutes for these, such as butterine,
oleomargarine and "lard compounds."

The following pages contain a story of unusual interest to _you_. For
you _eat_.

See Page 233




_The Story of Crisco_

The culinary world is revising its entire cook book on account of the
advent of Crisco, a new and altogether different cooking fat.

Many wonder that any product could gain the favor of cooking experts
so quickly. A few months after the first package was marketed,
practically every grocer of the better class in the United States was
supplying women with the new product.

This was largely because four classes of
people--housewives--chefs--doctors--dietitians--were glad to be shown
a product which at once would make for more _digestible_ foods, more
_economical_ foods, and better _tasting_ foods.


Cooking and History