Читать книгу The Story of Crisco - Marion Harris Neil - Страница 18

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It is hard to imagine anything taking the place of butter upon the dining table. For seasoning in cooking, the use of butter ever will be largely a matter of taste. Some people have a partiality for the "butter flavor," which after all is largely the salt mixed with the fat. Close your eyes and eat some fresh unsalted butter; note that it is practically tasteless.

Crisco contains richer food elements than butter. As Crisco is richer, containing no moisture, one-fifth or one-fourth less can be used in each recipe.

Crisco always is uniform because it is a manufactured fat where quality and purity can be controlled. It works perfectly into any dough, making the crust or loaf even textured. It keeps sweet and pure indefinitely in the ordinary room temperature.