Bread and cake keep fresh and moist much longer when Crisco is used.
Women have written that they use empty Crisco tins for canning vegetables and fruits, and as receptacles for kitchen and pantry use.
Crisco's Manufacture Scientifically Explained
To understand something of the Crisco Process, it is necessary first to know that there are three main constituents in all the best edible oils.
Linoline, Oleine, Stearine.
The chemical difference between these three components is solely in the percentage of hydrogen contained, and it is possible by the addition of hydrogen, to transform one component into another.
Though seemingly so much alike, there is a marked difference in the physical properties of these components.
Linoline which has the lowest percentage of hydrogen, is unstable and tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is easily digested.
Stearine is both hard and indigestible.