ear 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.

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

Recipes

You can make exactly as good cakes, pies, cookies, and candies by
substituting for the butter named in your recipes 3/4 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

1/2 cupful Swift's Premium Oleomargarine
1/2 cupful sweet milk
1-1/2 teaspoonfuls baking-powder
1 cupful sugar
1-1/2 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

1/2 cupful Swift's Premium Oleomargarine
3/4 cupful milk
1-1/2 teaspoonfuls