tter; muffins, fritters, shortcake and all other pastry are
best when made with Cottolene; it makes food light and rich, but never
greasy. Cottolene heats to a higher temperature than butter or lard, and
cooks so quickly the fat has no chance to soak in.

You can fry fish in Cottolene and use the remaining fat for frying
potatoes or other food. The odor of fish will not be imparted to the
other food fried in the fat. Cottolene is just as pure and healthful as
olive oil, and is unqualifiedly recommended by leading physicians,
domestic science authorities and culinary experts as wholesome,
digestible and economical. The use of Cottolene in your frying and
shortening will both save you money and give you better results.

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 _sauteing_, _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.