The Kitchen
Encyclopedia

You will find many helpful
suggestions in this book; all
of them are tried and practical

Twelfth Edition

Swift & Company, U. S. A.

Copyright, 1911, by Swift & Company

Keep this book in your kitchen for ready reference

The Truth about Oleomargarine

Swift's Premium Oleomargarine is a sweet, pure, clean, food product made from rich cream and edible fats. It contains every element of nutrition found in the best creamery butter.

The process of manufacture is primitive in its simplicity, but modern in its cleanliness and purity.

The butter fat in Swift's Premium Oleomargarine is microscopically and chemically the same as in the best butter; the only difference is in the way it is secured from the cow.

Butter fat in butter is all obtained by churning. In Swift's Premium Oleomargarine from ⅓ to ½ is obtained in that way, the remainder is pressed from the choicest fat of Government inspected animals. This pressed fat is called "Oleo" hence the name "Oleomargarine."

Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable oil and dairy salt are the only ingredients of Premium Oleomargarine. 'Neutral' is pressed from leaf fat. It is odorless and tasteless.

There is no coloring matter added to Premium Oleomargarine, yet it is a tempting rich cream color.

Each week day during the year 1911 there has been an average of more than 400 visitors through our Chicago Oleomargarine Factory.

In addition to this daily inspection by the visiting public our factories are in complete charge of Government Inspectors.

These men test the quality and character of materials, they see that the contents of every tierce of 'oleo' and 'neutral' received from the Refinery is from animals that have passed the rigid Government inspection. They see that everything about the factories is kept absolutely clean and sanitary.

Read what a Government expert said about Oleomargarine:

The late Prof. W. O. Atwater, director of the United States Government Agricultural Experiment Station at Washington:

"It contains essentially the same ingredients as natural butter from cow's milk. It is perfectly wholesome and healthy and has a high nutritious value."

Order a carton of Swift's Premium Oleomargarine today to try it. You will find that it is a delicious, wholesome food product that you can use in your home and effect a great saving, still maintaining your standard of good living.

We particularly invite you to visit our factories and see for yourself the cleanliness surrounding this interesting industry.

Did you know that Swift's Premium Oleomargarine contains essentially the same ingredients as natural butter from cows milk?

[Page Three] Recipes

You can make exactly as good cakes, pies, cookies, and candies by substituting for the butter named in your recipes ¾ the quantity of Swift's Premium Oleomargarine. On this and the following pages are a few recipes in which this substitution has been made. Try them. You will find them good and more economical than when made with butter.

You may have some favorite recipes that are too expensive on account of the large amount of butter required. You can reduce their cost by using Swift's Premium Oleomargarine.

Loaf Fig Cake

Light Part

• ½ cupful Swift's Premium Oleomargarine
• ½ cupful sweet milk
• 1½ teaspoonfuls baking-powder
• 1 cupful sugar
• 1½ cupfuls flour
• 1 teaspoonful vanilla
• Whites of 4 eggs

Cream the oleomargarine and sugar. Add the milk, with which the vanilla has been mixed. Sift the baking-powder with the flour and add gradually. Add the whites, well beaten, last.

Dark Part

• ½ cupful Swift's Premium Oleomargarine
• ¾ cupful milk
• 1½ teaspoonfuls baking-powder
• Yolks of 4 eggs
• ½ pound of raisins
• 1½ cupfuls sugar
• 3 cupfuls flour
• 1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
• 1 pound of figs

Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the pan alternate layers of each part and bake in a loaf.

The Italian uses olive oil; the Swiss, butter from goat's milk; and the thrifty American housewife, Swift's Premium Oleomargarine.

[Page Four] Sugar Cookies

• 1 cupful Swift's Premium Oleomargarine
• 1 cupful sour milk
• 1 teaspoonful soda
• 2 cupfuls sugar
• 3 eggs, well beaten
• Flavoring to taste
• Flour enough to roll out thin

Cream the oleomargarine and sugar. Add the eggs, whites and yolks beaten together. Dissolve the soda in the sour milk. Add this and then the flour. Roll out thin. Just before cutting out the cookies sift granulated sugar on top and roll it in slightly, then cut out cookies with cookie-cutter and bake in a moderate oven.

Lemon Pie

• 1 cupful sugar
• 2 tablespoonfuls flour
• Yolks of three eggs
• 1 cupful water
• Juice and grated rind of 1 lemon
• A lump of Swift's Premium Oleomargarine the size of an egg

Put all together in an oatmeal cooker and cook over hot water until thick. Take from the fire and cool a little. Line a deep pie-plate with crust, pour in the lemon mixture, and bake in a moderate oven until the crust is done. Remove from the oven and have ready the whites of the three eggs, beaten up stiff, with three level tablespoonfuls of powdered sugar; spread this meringue smoothly over the pie, return to the oven, and bake a light brown.

Cornbread

• ¼ cupful Swift's Premium Oleomargarine
• 1 cupful sweet milk
• 1 cupful cornmeal
• ¼ cupful sugar
• 1 cupful flour
• 2 teaspoonfuls baking-powder
• 2 eggs

Sift together meal, flour, baking-powder, and sugar. To this add in order the milk, the egg-yolks well beaten, the oleomargarine melted and lastly the well-beaten whites of the eggs. Bake in a hot oven for thirty to thirty-five minutes. This is particularly delicious if just before it is done half a cupful of cream is poured over the top.

Have you tasted Swift's Premium Oleomargarine?

[Page Five] Oatmeal Crackers

• ¾ cupful Swift's Premium Oleomargarine
• 2 cupfuls rolled oats
• ½ cupful milk
• ½ teaspoonful soda
• 1½ cupfuls raisins chopped fine
• 2 cupfuls flour
• 1 cupful sugar
• 1 teaspoonful cinnamon
• 3 eggs
• A pinch of salt

Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven.

English Walnut Pudding

• ½ cupful Swift's