But these good folk, when convinced, are the greatest enthusiasts.
Grandmother was glad to give up the fatiguing spinning wheel. So the
modern woman is glad to stop cooking with expensive butter, animal
lard and their inadequate substitutes.

And so, the nation's cook book has been hauled out and is being
revised. Upon thousands of pages, the words "lard" and "butter" have
been crossed out and the word "Crisco" written in their place.


A Need Anticipated

Great foresight was shown in the making of Crisco.

The quality, as well as the quantity, of lard was diminishing
steadily in the face of a growing population. Prices were rising. "The
high-cost-of-living" was an oft-repeated phrase. Also, our country was
outgrowing its supply of butter. What was needed, therefore, was not
a _substitute_, but something _better_ than these fats, some product
which not only would accomplish as much in cookery, but _a great deal
more_.

When, therefore, Crisco was perfected, and it was shown that here
finally was an altogether _new_ and _better_ fat, cookery experts were
quick to show their appreciation.

In reading the following pages, think of Crisco as a _primary_ cooking
fat or shortening with even more individuality (because it does
greater things), than all others.