In the interest of health and economy a number of the recipes
suggest the use of Cottolene — a, frying and shortening medium of
unquestioned purity — in place of butter or lard. Cottolene is a
vegetable shortening, pure in source and manufactured amid cleanly
favorable surroundings. It is no new, untried experiment, having
been used by domestic science experts and thousands of housewives
for nearly twenty years ; to them Cottolene for shortening and frying
is "equal to butter at half the price, better and more healthful than
lard — and more economical than either." We, therefore, offer no
apologies for the small proportion of recipes specifying the use of
Cottolene, and suggest that a trial will convince any housewife that
Cottolene makes better food than either butter or lard, and is prefer-
able from the standpoints of eflficiency, economy and healthfulness.
We commend this book to your critical inspection and test, believ-
ing you will find it convenient, helpful, unique and pointing the way
to better and more economical living.
THE N. K. FAIRBANK COMPANY.
^ . ^
$2 Sunday Dinners 5
For All Shortening and Frying Use COTTOLENE
I EARS ago nothing but butter or lard were used for shorten-
ing and frying; to-day the visible supply of these two prod-
ucts is insufficient to supply the demand, taking into eon-
• sideration the amount of butter required for table use.
Furthermore, as the demand increased it outgrew the supply of
butter and lard, with the result that prices were materially advanced;
and, incidentally, the quality has been lowered. Naturally, under
such conditions scores of substitutes have been offered as shortening
and frying mediums — some meritorious, but mostly inferior.
Cottolene is not offered the housewife as a cheap imitation of
either butter or lard, but as a vegetable product which is superior
to either for cooking purposes. Because it happens to be about half
the price of butter, or less, is but an additional reason, from a purely
economical standpoint, for its use. The main argument for the use
of Cottolene is the purity of its ingredients and the wholesomeness of
the food prepared with it.
There isn't an ounce of hog fat in Cottolene, and from cotton-
field to kitchen human hands never touch the product. It is pure and
absolutely free from taint or contamination from source to consumer.
Packed in our patent, air-tight tin pails, Cottolene reaches you as
fresh as the day it was made. Lard and butter are sold in bulk, and
do not have this protection.
Cottolene is always uniform in quahty, and because of its freedom
from moisture it goes one-third farther than butter or lard, both of
which contain about 20% of water. It is much more economical
than lard; about 50% more so than butter.
Cottolene contains no salt, and is richer in shortening properities
than either butter or lard. Two-thirds of a pound of Cottolene will
give better results than a pound of either butter or lard.
Page 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the interest of health and economy a number of the recipes suggest the use of Cottolene — a, frying and shortening medium of unquestioned purity — in place of butter or lard. Cottolene is a vegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years ; to them Cottolene for shortening and frying is "equal to butter at half the price, better and more healthful than lard — and more economical than either." We, therefore, offer no apologies for the small proportion of recipes specifying the use of Cottolene, and suggest that a trial will convince any housewife that Cottolene makes better food than either butter or lard, and is preferable from the standpoints of eflficiency, economy and healthfulness.
We commend this book to your critical inspection and test, believing you will find it convenient, helpful, unique and pointing the way to better and more economical living.
THE N. K. FAIRBANK COMPANY.
^ . ^
52 Sunday Dinners
For All Shortening and Frying Use COTTOLENE
I EARS ago nothing but butter or lard were used for shortening and frying; to-day the visible supply of these two products is insufficient to supply the demand, taking into consideration the amount of butter required for table use.
Furthermore, as the demand increased it outgrew the supply of butter and lard, with the result that prices were materially advanced; and, incidentally, the quality has been lowered. Naturally, under such conditions scores of substitutes have been offered as shortening and frying mediums — some meritorious, but mostly inferior.
Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely economical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it.
There isn't an ounce of hog fat in Cottolene, and from cottonfield to kitchen human hands never touch the product. It is pure and absolutely free from taint or contamination from source to consumer. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day it was made. Lard and butter are sold in bulk, and do not have this protection.
Cottolene is always uniform in quahty, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter.
Cottolene contains no salt, and is richer in shortening properities than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard.