baking, in place of lard. Soon, however, they learn that Crisco _also_
takes the place of butter. "Butter richness without butter expense,"
say the thousands of Crisco users.

Tasty scalloped dishes, salad dressing, rich pastry, fine grained
cake, sauces and hundreds of other dishes, where butter formerly was
used, now are prepared with Crisco.


"A Woman Can Throw Out More with a Teaspoon Than a Man Can Bring Home
in a Wagon"

[Illustration]

Kitchen expense comes by the _spoonful_. Think of the countless
spoonfuls of expensive butter used daily, where economical Crisco
would accomplish the same results at one-third the cost.

It should be remembered that one-fifth less Crisco than butter may be
used, because Crisco is _richer_ than butter. The moisture, salt and
curd which butter contains to the extent of about 20 per cent are not
found in Crisco, which is _all_, (100 per cent) shortening.

Remember also that Crisco will average _a lower price per pound
throughout the year than the best pail lard_. And you can use less
Crisco than lard, which is a further saving. [Illustration: Hotel
Kitchen]

[Illustration: Domestic Scientists Use Crisco]