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[Clansgian AT wmconnect.com]

> >Bev; you can get Crisco, but you can't get butter?  I figure that even 
> store-bought butter is better than Crisco.

Nothing essentially wrong with store bought butter.  In most cases it 
hasn't even been pasturized, no need.  Store brands are not expensive and 
butter 
keeps well for a long time.  You can genlty heat butter to make the proteins 
percipitate out and that leaves you with 'ghee' which is a very good frying 
oil so long as you don't over heat it.


 >The only fats I use in cooking 
> are butter, olive oil, and lard for deep frying (which I rarely do; I 
> keep 
> the lard in the freezer).
> 

I greatly prefer lard but in years when we have no pigs or not enough pigs, 
it becomes precious stuff reserved for biscuits and pie crusts.  Deep 
frying, which we do regularly, is done with coconut oil when there is not 
enough 
lard.  It is a good health choice with its only major drawback being that it 
is a bit pricey.  You can filter it and use it a long time refrigerated or 
not.

James