adies'
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