HOW TO USE COTTOLENE

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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 one-third less.

The Use of Cottolene in Frying

In sauntering, 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 gradually—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.
Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food . 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.

What Noted Cooking Experts Think of Cottolene.

THE 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."

"I 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 it to be 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.

"We have used Cottolene for some time in our classes here and are more than pleased with the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved all 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.

"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 and 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

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 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."

"In cooking food, we would recommend the preparation known as 'Cottolene,' a 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
From 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.