Things to Remember in Connection with These Recipes
Reading edition
No need for Crisco to occupy valuable space in the refrigerator. In fact, except in most unusual summer heat, it will be of a better consistency outside the refrigerator. Crisco keeps sweet indefinitely, summer and winter, at ordinary room temperature.
In making sauces, thoroughly blend the flour and Crisco before adding the milk.
In using melted Crisco in boiled dressing, croquettes, rolls, fritters, etc., be sure that the melted Crisco is cooled sufficiently so that the hot fat will not injure the texture of the foods.
When using in place of butter, add salt in the proportion of one level teaspoonful to one cup of Crisco.
Remember that Crisco, like butter, is susceptible to cold. It readily becomes hard. In creaming Crisco in winter use the same care as when creaming butter. Rinse pan in boiling water and have the Crisco of the proper creaming stiffness before using. Unlike butter, however, Crisco's purity is not affected by weather. It remains sweet and pure indefinitely without refrigeration.
In deep frying, do not wait for Crisco to smoke. (See page 35.)