Fat is too hot if it smokes.

TO CLARIFY FAT

To clarify the frying medium for second or third use, melt, add raw potato cut in quarter inch slices, and allow to heat gradually; when it ceases to bubble and the potatoes are well browned, strain through double cheesecloth, placed over the wire strainer into a pan.

SALAD OIL USED IN COOKING

Vegetable salad oil meets all the requirements for a rich, delicately flavored oil for salad dressing. Highly refined cottonseed oil and cocoanut oil are American products, made from highly refined vegetable oil. Both have proved entirely satisfactory and economical as salad oil. Highly refined cottonseed oil for frying has a high smoking point, and, properly used, gives off no unpleasant odor.

HOW TO USE FATS

NAMESMOKING POINT100 CALORIESUSECOMPARATIVE
QUANTITIES TO USE
“Simon Pure” Leaf Lard468° F.1 scant tbsp.Shortening, Deep Frying, Sautéing, or Pan FryingStandard Shortening
White Cloud Shortening446° F.1 scant tbsp.Shortening, Deep Frying, SautéingSame as “Simon Pure”
Vegetole473° F.1 scant tbsp.Shortening, Deep Frying, Sautéing
Veribest Oil510° F.1 scant tbsp.Salad Dressing, Deep Frying, Sautéing, ShorteningA trifle less than of “Simon Pure”
Veribest Oleomargarine425° F.1 tbsp.A satisfactory economy Spread and ShorteningTo replace butter use 1/8th less for shortening; a bit more than of “Simon Pure”
Nut-ola420° F.1 tbsp.An economy Spread
Cloverbloom Butter400° F.1 tbsp.The Ideal Spread and Shortening for cakesFor shortening use 1/5th more than “Simon Pure” Leaf Lard

CHEMICAL COMPOSITION OF ARMOUR FATS

ProteinFatMoistureCarbohydratesSalt and AshCalories
per lb.
Butter1.0080.5 15.5 3.003310
Oleomargarine1.0 85.5 11.00 2.5 3820
Nut-ola2.1785.1511.77 2.173610
Peanut Butter29.3 46.5 2.1 17.15.0 2825
Pure Leaf Lard 100.00 4220
Salad and
Cooking Oil
100.00 4220
Vegetole 100.00 4220

The Armour Oval Label takes the guesswork out of your food buying