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 (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.

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 L