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The culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat. Many wonder that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product. This was largely because four classes of people—housewives—chefs—doctors—dietitians—were glad to be shown a product which at once would make for more _digestible_ foods, more_economical_ foods, and better _tasting_ foods. (From Introduction.)