. American cookery . makes cakes which taste as if madewith butter, but at much less cost. — because it fries without waste. Crisco makes tender, flaky pastry because it is sorich. It is simply choice vegetable oil, hardened bya special process into pure, creamy white shorten-ing, 100^ rich. It contains no salt, moisture,adulterants or preservatives. Crisco is delightful in cakes because it is so deli-cate. It has no taste, no odor, no color. Maketwo similar cakes, one with butter, the other withCrisco, plus salt, (one level teaspoonful of salt forevery cupful of Crisco) and the cakes, when ba
. American cookery . makes cakes which taste as if madewith butter, but at much less cost. — because it fries without waste. Crisco makes tender, flaky pastry because it is sorich. It is simply choice vegetable oil, hardened bya special process into pure, creamy white shorten-ing, 100^ rich. It contains no salt, moisture,adulterants or preservatives. Crisco is delightful in cakes because it is so deli-cate. It has no taste, no odor, no color. Maketwo similar cakes, one with butter, the other withCrisco, plus salt, (one level teaspoonful of salt forevery cupful of Crisco) and the cakes, when baked,will look alike, taste alike, be alike, except that theCrisco cake will have cost much the less. Crisco makes deep frying economical because solittle is absorbed or cooked away in the fryingprocess. Almost all the Crisco remains in thekettle after the frying is finished. This used Criscois good to use again and again, because it retains notaste of anything that has been cooked in it. Nota drop has to be Buy advertised Goods — Do not accept substitutes771 THIS department is for the benefit and free use of our subscribers. Questions relating to recipes,and those pertaining to culinary science and domestic economics in general, will be cheerfullyanswered by the editor. Communications for this department must reach us before the first of themonth preceding that in which the answers are expected to appear. In letters requesting answersby mail, please enclose address and stamped envelope. For menus, remit $ Address queriesto Janet M. Hill, Editor. American Cookery, 221 Columbus Ave., Boston, Mass. Query No. 4139. — Will you let me have arecipe for the popular French Pastries? Alsofurnish a menu for a wedding Buffet Luncheon? Popular French Pastries Sift, three times, one pound of thefinest pastry flour, and chop into itthree-eighths of a pound of fresh, un-salted butter. If unsalted butter is notprocurable, the salt must be thoroughlywashed out of ordinary but
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