Because Cottolene is made from sweet and pure oils, refined by
our own special process, it makes food more digestible. Its use in-
sures hght, flaky pie-crust; it makes deliciously crisp, tender dough-
nuts; for cake-making it creams up beautifully and gives results equal
to the best cooking butter; muffins, fritters, shortcake and all other
pastry are best when made with Cottolene; it makes food light and
rich, but never greasy. Cottolene heats to a higher temperature than
butter or lard, and cooks so quickly the fat has no chance to soak in.
You can fry fish in Cottolene and use the remaining fat for fry-
ing potatoes or other food. The odor of fish will not be imparted to
the other food fried in the fat. Cottolene is just as pure and healthful
as olive oil, and is unqualifiedly recommended by leading physicians,
domestic science authorities and culinary experts as wholesome,
digestible and economical. The use of Cottolene in your frying and
shortening will both save you money and give you better results.
^2 Sunday Dinners
HOW TO USE COTTOLENE
The General Care of Cottolene
Exercise the same care and judgment with Cottolene as you
would with butter, lard or olive oil; keep it in a moderately cool place
when not in use, just as you would butter — so that its best qualities
may be preserved.
Moreover, just because you occasionally buy strong butter or
rancid lard which your grocer has kept in too warm a place, you do
not denounce all butter or lard and give up their use; neither would
it be fair to condemn Cottolene simply because your grocer may
not have kept it properly. No fat will keep sweet indefinitely without
proper care.
The Use of Cottolene for Shortening
Of course, the recipes in this book indicate the exact amount of
Cottolene to be used. In your other recipes, however, a general,
and importanty rule for the use of Cottolene is :
Use one-third less Cottolene than the amount of butter
or lard given in your recipe.
For cake-baking, cream the Cottolene as you would butter,
adding a little salt ; Cottolene contains no salt. For other pastry handle
exactly the same as directed for either butter or lard, using one-
third less.
The Use of Cottolene in Frying
In sautHng, browning or ^'shallow frying** (as it is sometimes
called) use only enough Cottolene to grease the pan. The Cottolene
should be put into the pan while cold and, after the bottom of the pan
is once covered with the melted Cottolene, more can be added as
desired. Add more fat when you turn the food.
Cottolene can be heated to a much higher temperature without
burning than either butter or lard, but — ^unless allowed to heat gradu-
52 Sunday Dinners
ally — the Cottolene may burn and throw out an odor, just as would
any other cooking-fat.
For deep frying, have Cottolene at least deep enough to cover,
or float, the article being fried, heating slowly. For uncooked
mixtures, such as doughnuts, fritters, etc., test with one-inch cubes
of stale bread. The cubes of bread should brown a golden brown in
one minute; or test with a bit of dough, which should rise at once
to the top with some sputtering. Make this test always, — never
trust your eye. The fat should be kept at an even temperature.
For cooked mixtures, such as croquettes, fish balls, etc., the cube of
bread should brown a golden brown in 40 seconds.
Page 2
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
Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use insures hght, flaky pie-crust; it makes deliciously crisp, tender doughnuts; for cake-making it creams up beautifully and gives results equal to the best cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in.
You can fry fish in Cottolene and use the remaining fat for frying potatoes or other food. The odor of fish will not be imparted to the other food fried in the fat. Cottolene is just as pure and healthful as olive oil, and is unqualifiedly recommended by leading physicians, domestic science authorities and culinary experts as wholesome, digestible and economical. The use of Cottolene in your frying and shortening will both save you money and give you better results.
52 Sunday Dinners
HOW TO USE COTTOLENE
The General Care of Cottolene
Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter — so that its best qualities may be preserved.
Moreover, just because you occasionally buy strong butter or rancid lard which your grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly. No fat will keep sweet indefinitely without proper care.
The Use of Cottolene for Shortening
Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, and important rule for the use of Cottolene is :
Use one-third less Cottolene than the amount of butter or lard given in your recipe.
For cake-baking, cream the Cottolene as you would butter, adding a little salt ; Cottolene contains no salt. For other pastry handle exactly the same as directed for either butter or lard, using onethird less.
The Use of Cottolene in Frying
In sauteing, browning or ^'shallow frying** (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan while cold and, after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired. Add more fat when you turn the food.
Cottolene can be heated to a much higher temperature without burning than either butter or lard, but — ^unless allowed to heat gradu-
52 Sunday Dinners
ally — the Cottolene may burn and throw out an odor, just as would any other cooking-fat.
For deep frying, have Cottolene at least deep enough to cover, or float, the article being fried, heating slowly. For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of dough, which should rise at once to the top with some sputtering. Make this test always, — never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds.