Cottolene, the New Shortening

mdr eee for the use of Cottolene are very simple. Use it for all purposes exactly the same as lard; but it is not necessary to use over two-thirds as much; otherwise, it is wasted. In frying, be sure to have the griddle cold when the Cottolene is putin. Two-thirds of a pound of Cottolene will do the work of one pound of lard. Thus by using Cottolene you save just onethird the cost. Life and Health depend upon wholesome, digestible food. Food to be easily digested must be properly prepared. This means good cooking, and a good cook must have healthful, fine flavored materials. People are everywhere awaking to the importance of greater care in the selection of food materials,

From Cottolene, the New Shortening, c. 1890, page 4. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥ Ib. of rice. % pint of milk. 3 ounces of Cottolene. 1 lemon. 3 ounces of sugar 4 eggs 3 ounces of bread crumbs, Soak the rice for twenty-four hours. Put it intoa saucepan or the farine boiler with two ounces of the Cottolene and the milk, Stew it until quite tender, grate the rind of the lemon into it, stir in the sugar and three whisked eggs, and turn it out on a dish till cold. Now mould it into balls or flat cake Ss, whisk up the other egg, dip the balls in, roll them in the bread crumbs, and fry in the rest of the Cottolene (boiling) to a nice golden color. Macaroni or hominy can be used instead of rice, rd as now manu A Vegetable Lard as a Packing house 1c factured is a highly objectionabl« ‘Substitute for the food product. It isa question whether hog lard as ground out ¢ Animal Material in our lar; cated at the different stock yards of the United States, is either healthful or clean, Cottol nd melted up * modern packing houses, lo ne, on the other hand, is pure, refined and clarified cotton-seed oil with an admixture of choice selected beef suet It contains no other in gredients, and is recommended and endorsed by the most emi nent physicians and chemists as far more wholesome and digestible than lard. MARION A. McBRIDE, in ‘‘The Cottage Hearth’’ for May, 1892, under ‘‘ Domestic Science. Cottolene.—There is another new 1 or factor in cooking. Many articles need a crisp touch, or something to make the other ingredients more harmonious, and it is not every cook who can use butter of right here that the danger lies. T cann d the best grade of at e best ill cooking. It is keeper thinks she nd yet fancies she must have that artic! at all hazard and there are so Lard and pork have been stand many places where they seem to be n t their quality is important. Still under the very bes litions the grease is unhealthy, a people who are at all sen ingredients. Cottolene is « omes into the market to de of cotton-seed oil and 1 looks like it, ex meet just this same con cept in color, which is creamy Cottolene is delicate in 1 is used in place of lard od or butter in cooking. For 3 unsurpa: not the 1 as a rich brown color is easily ggestion of extra fat, but a cr h, very pleasix finis s in fish, cakes, fried cereals, oysters or tlams. A peculiarity of this prez 1at while food seems rich re is no fatty te etod stion, and for this reason it has been very popular wherever used.

From Cottolene, the New Shortening, c. 1890, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% of a cup of Cottolene, % Cup of milk, 3 Cups pastry flour. The whites of 6 eggs. 1 Teaspoonful baking powder. r Cup sugar. easpoonfuls rose flavoring (or 1 of almond if preferred.) Beat the Cottolene and sugar to a cream, add the flavoring, milk, the whites of xs beaten to a stiff fro and then the flour (into which the baking powder and a little salt must be sifted), Bake in a moderate oven about forty minutes *

From Cottolene, the New Shortening, c. 1890, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice with potato cutter six large potatoes—place in cold water for one hour id a half, then thoroughly dry with clean towel. Drop each slice separately in kettle of boiling Cot tolene. Fry until crisp and brown, drain, and sprinkle with salt while hot. It is best to use a frying basket ““WE ALWAYS FRY OURS IN COTTOLENE.”’—Our Meat, Fish, Oysters, Saratoga Chips, Eggs, Doughnuts, Vegetables « Like most other f our folks formerly used lard for ali hen reed with of the family we said it was too rich. We finally h it oft COTTOLENE t one of us has had anattack of “ richness” We r found that, unlike lard, Cottolene had no t nt o¢ 1en cooking, and lastly mother’s favorite and conservative co uthority came out and gave it a big recommendation which clinched the matter. So that’s why we always fry ours in Cottolene The Editor of one of the great metropolitan newspapers in the West writes as follows: *‘ No lard is more wholesome than any or all lard. The introduction of a pure, sweet, palatable substitute for ‘hog fat’ is a positive benefit to mankind. Rapid advances have been made in the past twenty-five years in the use and acceptance al grease. Why of olive oil as a stitute for anin may not Cottolene win its way far more rapidly by reason of its greater economy as a food ingredient? ‘Education will do it,’” J * m ®

From Cottolene, the New Shortening, c. 1890, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups sugar—1 cup Cottolene—3{ cup sweet milk—2 ggs cups of flour—2 teaspoonfuls of baking powder and a little salt, which must be sifted into the flour. Mix all together and add lemon or vanilla flavoring to taste. Roll very thin and bake quickly.

From Cottolene, the New Shortening, c. 1890, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 Egg. A pinch of nutmeg 2 Ounces of breadcrumbs. 4 Ounces of Cottole rbs. Ha of lemon (grated) Teaspoonful of mixed he Teaspoonful of salt Blanch the sweetbread, and boil it from twenty to half an hour; cut it into slices. Mix up the bre adcrumbs with the herbs, lemon peel, salt and nutmeg. Beat up the egg ar d with t dip the slices into it, after which sprinkle them crumbs. Put the Cottolene into a frying pan, and when it boils fry the sweetbread to a light g »iden brown color been unable to enjoy highly “short ANY persons nave ened” delicacies, such as pastry, patties, pie crust, etc., because of the “ hoggy’”’ smell incident to the use either lency to dy of swine’s lard or because of the sure ter food.” There’s no odor from the n ting from suc. COTTOLENE.. and we may tickle our 7 The properties of Cottolene su d yut fear of dyspepsia. hygienic Eleanor Kirk’s Idea of Rye Rusk and Molasses Cake—in answer to correspondents. Rye Two teacups rye flour, half coffee-cup of graham flour and half cup wheat. Add a level teaspoonful of salt Rusk. and stir together. ‘Then add a teacup of sugar, a heaping tablespoonful of Cottolene, and a Fleischmann’s compressed yeast cake dissolved in a little warm water with sufficient warm milk to make a soft batter, and put in m place to rise. When light add a cup of stoned raisins, and a sprinkling of caraway seed if these are liked, Mix them in well, and let rise again, Bake slowly. ws TS a Tolases One cup of New Orleans molasses: an even tea- — spoonful of bicarbonate of soda dissolved in a little Cake. warm water—pour this into the molasses and stir ~ tillit foams, Add a quarter of a cup of Cottolene or butter (never lard), a little ginger or cinnamon, half a cup of milk, and a little salt. Sift in enough flour to make a soft batter, and bake in shallow pans in a moderate oven. ‘his is delicious —May, 1892.

From Cottolene, the New Shortening, c. 1890, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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e of an egg toa cream, Beat a piece of Cottolene about the s nd yolks beaten sepa add one cup of sugar, two eggs, whites ¢ oonfuls baking rately; one cup of milk, one and one-half tea powder, a little salt, and flour enough to make as stiff as cake Bake in jelly tins, and spread mashed sweete ned strawberries or other fruit between the layers, and on top whole berries with sugar sprinkled over them.

From Cottolene, the New Shortening, c. 1890, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup Cottolene, three cups of flour, a little salt. Sift the flour and the salt and rub in the shortening. Use enough ice water to hold all together, handling as little as possible; roll from you, One-third of the above quantity is enough for one pie. A proof that COTTOLE use, and to the requirements of home, is t r. Take two-thirds (2%) as much Cottolene as is ordi nd a ally adapted to bakers’ cream up’’ it will ‘ nd the proper quantity of sugar, together will convince the most skeptical narily used of butter few moments’ rubbin: a perfect substitute for butter in cake-making. pecial attention to the rich flavor and odor of the Cotto. n thus treated. Another advantage is that it will not 1 up much quicker than butter, but being free from loes not have to be washed. This results in a saving of salt i time and labor.

From Cottolene, the New Shortening, c. 1890, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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aspoonful salt, 1 Quart flour. Cup cold water. 2 Ounces of Cottolene. Rub the Cottoline and salt into the flour, and mix with cold water to a very stiff dough. Knead ten minutes, or until well mixed; then beat hard with a biscuit beater or heavy rolling pin, turning the mass over and over until it. begins to blister and looks light and puffy. When in this condition pull off a smal piece suddenly, form it into a round biscuit, then pinch off a bit from the top. Turn over and press with the thumb, leaving a hollow in the centre. Put the biscuits some distance apart in the pan. Prick witha fork. Bake twenty minutes in a quick oven

From Cottolene, the New Shortening, c. 1890, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¢ 10 Ounces of flour mixed with 2 Teaspoonfuls of cream tartar. { 3 Ounces of sug: 3% Ounces of Cottolene. ¥Y% Pint of molasses (warmed). "4 Lb. of Sultanas (picked) Y% Pint of very strong coffee with nl 1 Teaspoonful of soda dissolved in it. f % Lb. of currants, washed and 2 Eggs, yolks and whites beaten drie separately. 3 Ozs. candied peel, cut small. 1 Pinch of ground cloves. ¥% Teaspoonful ground ginger. 1 Pinch of allspice ¥% Teaspoonful ground cinna- %% Teaspoonful of ground mace mon. Cream the Cottolene and sugar; add the spices and the yolks of the e; stirin the warm molasses and the coffee. Mix up the fruit and put it into the flour, and gradually add it, beating "] all the time; lastly stir in the whites, which have been beaten toa stiffsnow. Put it into a cake tin lined with greased paper and bake in rather a slow oven for an hour and a half, or longer

From Cottolene, the New Shortening, c. 1890, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup Cottolene, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls baking powder, adding a litfle salt and enough flour to make it sufficiently stiff to roll Cut into shape with biscuit cutter, and bake in hot oven, (It is impossible to give the exact quantity of flour to use with this recipe, as some flour will take more water than others. ) LOX ee: TAKES THE LEAD pe eee

From Cottolene, the New Shortening, c. 1890, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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