utter or lard, and is preferable from the standpoints of efficiency,
economy and healthfulness.

We commend this book to your critical inspection and test, believing you
will find it convenient, helpful, unique and pointing the way to better
and more economical living.

THE N. K. FAIRBANK COMPANY.

For All Shortening and Frying Use COTTOLENE

YEARS ago nothing but butter or lard were used for shortening and
frying; to-day the visible supply of these two products is insufficient
to supply the demand, taking into consideration the amount of butter
required for table use. Furthermore, as the demand increased it outgrew
the supply of butter and lard, with the result that prices were
materially advanced; and, incidentally, the quality has been lowered.
Naturally, under such conditions scores of substitutes have been offered
as shortening and frying mediums--some meritorious, but mostly inferior.

Cottolene is not offered the housewife as a cheap imitation of either
butter or lard, but as a vegetable product which is superior to either
for cooking purposes. Because it happens to be about half the price of
butter, or less, is but an additional reason, from a purely economical
standpoint, for its use. The main argument for the use of Cottolene is
the purity of its ingredients and the wholesomeness of the food prepared
with it.

There isn't an ounce of hog fat in Cottolene, and from cottonfield to
kitchen human hands never touch the product. It is pure and absolutely
free from taint or contamination from source to consumer. Packed in our
patent, air-tight tin pails, Cottolene reaches you as fresh as the day
it was made. Lard and butter are sold in bulk, and do not have this
protection.

Cottolene is always uniform in quality, and because of its freedom from
moisture it goes one-third farther than butter or lard, both of which
contain about 20% of water. It is much more economical than lard; about
50% more so than butter.

Cottolene contains no salt, and is richer in shortening properties than
either butter or lard. Two-thirds of a pound of Cottolene will give
better results than a pound of either butter or lard.

Because Cottolene is made from sweet and pure oils, refined by our own
special process, it makes food more digestible. Its use insures light,
flaky pie-crust; it makes deliciously crisp, tender doughnuts; for
cake-making it creams up beautifully and gives results equal to the best
cooking bu