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Wesson Oil

Wesson Oil for salad dressings, for frying, for shortening makes so many good things to eat cost so little. It is a pure, wholesome, vegetable fat in liquid form. It is good to eat, and adds to the wholesomeness and delicacy of anything in which it is used. Anyone who can cook can cook with Wesson Oil.

No new recipes are required. Use your own, putting in just as much oil as you would any other shortening.

Ask your grocer for a can of Wesson Oil—the convenient, handy can from which you get, as you need it, an excellent shortening, an appetizing frying fat or a delicious salad oil. If your grocer hasn’t it. he can easily get it for you.

For making cake, use Wesson Oil just as you would any other shortening. Use the same amount, of oil, but always add salt. Most shortenings contain salt; Wesson Oil does not—it is pure oil.

In a plain cake where you put your shortening right into your flour, use Wesson Oil the same way. Being a liquid, it will mix more readily.

If you boil your sugar, shortening and water, use Wesson Oil as you would any other shortening. Any shortening melts under heat. Wesson Oil is melted to start with.

If you beat your sugar and eggs over boiling water, cool, and then add the shortening and dry ingredients; just add the Wesson Oil as you do any other shortening.

When you mix Wesson Oil and sugar, the mixture will be more moist than a hard shortening would make it, but go right ahead adding your other ingredients. Use just enough water or milk to bring your batter back to its usual stiffness, and your cake will turn out light, flaky and perfectly delicious.

Wesson Oil - Are You Racing the Clock? © 1923

Wesson Oil - Are You Racing the Clock? © 1923

Wesson Oil - For Wholesome Frying © 1923

Wesson Oil - For Wholesome Frying © 1923

Wesson Oil - For Salads and Cooking © 1920

Wesson Oil - For Salads and Cooking © 1920

Wesson Oil - A Pure Rich Vegetable Fat © 1921

Wesson Oil - A Pure Rich Vegetable Fat © 1921

Wesson Oil - For Making Good Things to Eat © 1923

Wesson Oil - For Making Good Things to Eat © 1923

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