did you know that a lot of dermatologists prescribe the application of crisco just as it comes out of the container to help minor skin problems. c young > -----Original Message----- > From: Vicki [mailto:TnGibson@worldnet.att.net] > Sent: Wednesday, June 16, 1999 8:04 PM > To: TNGIBSON-L@rootsweb.com > Subject: [TNGIBSON-L] Crisco > > > I hope this post doesn't offend anyone but I received an old recipe book > that belonged to my grandmother today and had to share some of > this with you > all. Really makes you realize how far we've come! Hope you all enjoy > reading it. > > The book is called "A Calendar of Dinners with 615 Recipes". It was > published in 1913. Every single recipe has Crisco in it and > there's even a > whole chapter about Crisco. By the time you read all this you > are convinced > that Crisco is a new food group................... > > >From the book: > The > Story of Crisco > The culinary world is revising its entire cookbook 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, and more economical foods, and better > tasting foods. > > 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. > A Primary Fat > It was neither a butter, a "compound' nor a "substitute," but an entirely > new product. A primary fat. > In 1911 it was named Crisco and placed upon the market. > Today you buy this rich, wholesome cream of nutritious food oils > in sanitary > tins. The "Crisco Process" alone can product this creamy white > fat. No one > else can manufacture Crisco, because no one else holds the secret > of Crisco > and because they would have no legal right to make it. Crisco is Crisco, > and nothing else. > Explanation of "Hidden" > Food Flavors > When the dainty shadings of taste are over-shadowed by a "lardy" > flavor, the > true taste of the food itself is lost. We miss the "hidden" or natural > taste of the food. Crisco has a peculiar power of bringing out the very > best in food flavors. Even the simplest foods are allowed a delicacy of > flavor. > Fried chicken has a newness of taste not known before. > New users should try these simple foods first and later take up the > preparation of more elaborate dishes. > Crisco contains richer food elements than butter. > Keeping Your Parlor and Your > Kitchen Strangers > Kitchen odors are out of place in the parlor. When frying with Crisco, as > before explained, it is not necessary to heat the fat to smoking > temperature. Ideal frying is accomplished without bringing Crisco to its > smoking point. On the other hand, it is necessary to heat lard "smoking > hot" before it is of the proper frying temperature. Remember also that, > when lard smokes and fills the house with its strong odor, certain > constituents have been changed chemically to those which irritate the > sensitive and membranes of the alimentary canal. > > Other sub chapter names: > The Importance of Giving Children Crisco Foods > "A Woman can Throw Out More with a Teaspoon Than a Man Can Bring Home in a > Wagon" > and last but not least........ Brief, Interesting Facts > Crisco is being used in an increasing number of the better class hotels, > clubs, restaurants, dining cars, ocean liners. > Crisco has been demonstrated and explained upon the Chautauqua platform by > domestic Science experts, these lectures being a part of the > regular course. > Crisco has taken the place of butter and lard in a number of hospitals, > where purity and digestibility are of vital importance. > Crisco is Kosher. Rabbi Margolies of New York, said that the > Hebrew Race had > been waiting 4000 years for Crisco. It conforms to the strict > dietary Laws > of the Jews. It is what is known in the Hebrew language as a "parava," or > neutral fat. Crisco can be used with both "milchig" and "fleichig" (milk > and flesh) foods. Special Kosher packages, bearing the seals of Rabbi > Margolies of New York, and Rabbi Lifsitz of Cincinnati, are sold > the Jewish > trade. But all Crisco is Kosher and all of the same purity. > Campers find Crisco helpful in many ways. Hot climates have little > effect upon its wholesomeness. > Crisco is sold by net weight. You pay only for the Crisco --not the can. > Find the net weight of what you have been using. > Women have written that they use empty Crisco tins for canning vegetables > and fruits, and as receptacles for kitchen and pantry use. > > THE END > > > Gibson Co. TN Coordinator > USGenWeb Project > http://www.rootsweb.com/~tngibson > Vance Family Association > http://homepages.rootsweb.com/~rtr89/Vance > > >