The process involved the changing of the composition of vegetable food
oils and the making of the richest fat or solid _cream_.

[Illustration]

The Crisco Process at the first stage of its development gave, at
least, the basis of the ideal fat; namely, a purely _vegetable_
product, differing from all others in that absolutely no animal fat
had to be added to the vegetable oil to produce the proper stiffness.
This was but one of the many distinctive advantages sought and found.


Not Marketed Until Perfect

It also solved the problem of eliminating certain objectionable
features of fats in general, such as rancidity, color, odor, smoking
properties when heated. These weaknesses, therefore, were not a part
of this new fat, which it would seem was the parent of the Ideal.

Then after four years of severe tests, after each weakness was
replaced with strength the Government was given this fat to analyze
and classify. The report was that it answered to none of the tests for
fats already existing.


A Primary Fat

It was neither a butter, a "compound" nor a "substitute," but _an
entirely new product_. A _primary_ fat.