Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food (see note on Egging and Crumbing under Culinary Hints, Page 12). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning. Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat. Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying. After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper. Care of Cottolene After Frying After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use. Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cotto- lene are not affected by the shrinkage of the fat. 52 Sunday Dinners What Noted Cooking Experts Think of Cottolene. D HE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science: Mrs. Sarah Tyson Rorer Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal." " / use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. I consider it an important frying medium and a much more healthful prod- uct than lard." Marion Harland Author of the famous "Marion Harland Cook Book." **Many years ago I discontinued the use of lard in my kitchen and substituted for it — as an experiment — Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shorten- ing,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe Utobe the very best thing of its kind ever offered to the American housekeeper." Mrs. Janet M. Hill Editor "Boston Cooking School Magazine." **For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it." Miss Jennie Underwood Superintendent The New York Cooking School. " Wt have used Cottolene for some time in our classes here and are more than pleaded vrith the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved aU that you claim for it, and as a frying agent it is entirely satisfactory." Miss Mary Arline Zurhorst Principal National School Domestic Arts and Science, Washington, D. C.

AI-modernized reading of the original text

Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food (see note on Egging and Crumbing under Culinary Hints, Page 12). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning. Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat. Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying. After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper. Care of Cottolene After Frying After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use. Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cottolene are not affected by the shrinkage of the fat. 52 Sunday Dinners What Noted Cooking Experts Think of Cottolene. D HE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science: Mrs. Sarah Tyson Rorer Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal." " / use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. I consider it an important frying medium and a much more healthful product than lard." Marion Harland Author of the famous "Marion Harland Cook Book." **Many years ago I discontinued the use of lard in my kitchen and substituted for it — as an experiment — Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shortening,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe Utobe the very best thing of its kind ever offered to the American housekeeper." Mrs. Janet M. Hill Editor "Boston Cooking School Magazine." **For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it." Miss Jennie Underwood Superintendent The New York Cooking School. " Wt have used Cottolene for some time in our classes here and are more than pleaded vrith the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved aU that you claim for it, and as a frying agent it is entirely satisfactory." Miss Mary Arline Zurhorst Principal National School Domestic Arts and Science, Washington, D. C.

Fifty-two Sunday dinners