"Not only have we found Cottolene invaluable as a frying agent, no matter how delicate the composition of the article to be cooked, but also as a substitute for the shortening in pas- tries arid sweets it has no equal." These are but a few. Other well known authorities who have tested Cottolene and recommend its use are: Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick ^2 Sunday Dinners Eminent Physicians Endorse the Wholesomeness of Cottolene «pj||INE-TENTHS of all human ailments are due primarily to 1^1 indigestion or are aggravated because of it. The chief I^J cause of indigestion is food prepared with lard. The fol- 1 lowing are but brief extracts from letters received, showing the high esteem in which Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession. J. Hobart Egbert, A. M., M. D., Ph. D. From an article in the "Medical Summary." entitled, "Available Facts for Consump- tives and Others with Wasting Diseases." **7n cooking food, we would recommend the 'preparation known as 'Cottolene,* g, whole- some combination of fresh beef suet and purest cottonseed oil. This preparation is both economical and convenient, free from adulteration and impurities, and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment." R. Ogden Doremus, M. D., LL. D. Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York. " As a substitute for lard, which is its purpose, Cottolene possesses all the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine." Dr. James Page Emery Prom an article in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats." " Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical 'profession." Wm. Jago, F. I. C, F. C. S. That eminent chemist, William Jago, than whom there is no higher authority on cook- ing fats, reports as follows from Brighton, England: ''I find Cottolene to consist practically of 100 per cent pure fat, the following being the actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'short- ening ' effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes" Other eminent physicians who have endorsed and recommended Cottolene are: Henry Seffmann, M. D., Professor of Chemistry, Woman's Medical College of Pennsylvania, Philadelphia; Prof. Jesse P. Battershall, Ph. S., F. C. S., Chemist U. S. Laboratory, New York; Dr. Allen McLane Hamilton, New York, N. Y.; Dr. Edw. Smith, Analyst New York State Board of Health. 10 §2 Sunday Dinners HOW TO MEASURE HNE cup, or one tablespoon, or one teaspoon, means a full measure — all it will hold of liquid, and even with the rim, or edge, of dry material. All measurements in this book are ' level unless otherwise stated, and the quantities indicated are designed for a family of six persons.

AI-modernized reading of the original text

"Not only have we found Cottolene invaluable as a frying agent, no matter how delicate the composition of the article to be cooked, but also as a substitute for the shortening in pastries arid sweets it has no equal." These are but a few. Other well known authorities who have tested Cottolene and recommend its use are: Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick 52 Sunday Dinners Eminent Physicians Endorse the Wholesomeness of Cottolene NINE-TENTHS of all human ailments are due primarily to indigestion or are aggravated because of it. The chief cause of indigestion is food prepared with lard. The fol- following are but brief extracts from letters received, showing the high esteem in which Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession. J. Hobart Egbert, A. M., M. D., Ph. D. From an article in the "Medical Summary." entitled, "Available Facts for Consumptives and Others with Wasting Diseases." **7n cooking food, we would recommend the 'preparation known as 'Cottolene,* g, wholesome combination of fresh beef suet and purest cottonseed oil. This preparation is both economical and convenient, free from adulteration and impurities, and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment." R. Ogden Doremus, M. D., LL. D. Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York. " As a substitute for lard, which is its purpose, Cottolene possesses all the desirable qualities of lard without having the objectionable features inherent in all products obtained from swine." Dr. James Page Emery Prom an article in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats." " Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical 'profession." Wm. Jago, F. I. C, F. C. S. That eminent chemist, William Jago, than whom there is no higher authority on cooking fats, reports as follows from Brighton, England: ''I find Cottolene to consist practically of 100 per cent pure fat, the following being the actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'shortening ' effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes" Other eminent physicians who have endorsed and recommended Cottolene are: Henry Seffmann, M. D., Professor of Chemistry, Woman's Medical College of Pennsylvania, Philadelphia; Prof. Jesse P. Battershall, Ph. S., F. C. S., Chemist U. S. Laboratory, New York; Dr. Allen McLane Hamilton, New York, N. Y.; Dr. Edw. Smith, Analyst New York State Board of Health. 10 §2 Sunday Dinners HOW TO MEASURE HNE cup, or one tablespoon, or one teaspoon, means a full measure — all it will hold of liquid, and even with the rim, or edge, of dry material. All measurements in this book are ' level unless otherwise stated, and the quantities indicated are designed for a family of six persons.

Fifty-two Sunday dinners