I have read with interest all of the comments on the use of Crisco for
sore nipples and cooking.   I use it to fry foods when they are very
lean, such as venison.  In my experience, I have not needed high heat to
melt it, on the contrary, it starts to smoke.   I don't bake with it as
far as cookies and cakes are concerned but use it in pie crusts although
I'd rather use Lard because it makes a better crust.

 As an FYI, Crisco is made from "Partially hydrogenated soybean and
cottonseed oils, mono-and diglycerides"  the nutrition facts are Total
Fat 12 g, saturated 3g, polyunsaturated Fat 3g, Monounsaturated Fat 4g,
Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrate 0g, Protein 0g,
Calories 110, Calories from fat 110.  The preceding is from the Crisco
can in my cupboard.

Why would anybody use it on a nipple?  Because it may be the only type of
emollient a woman has on hand until she can get to the store.  As I
mentioned in my reply to the original Crisco question, this was a
suggestion my sister received 18 years ago when her nipples were cracked.
 It worked and it was what I recommended to mothers until the lanolin
products  P...... and L..... came along.

Chris Raasch
Menomonee Falls, WI
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