{"product_id":"2940014086431","title":"Fifty Two Sunday Dinners","description":"Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery.\u003cbr\u003e\u003cbr\u003eTranscriber's Note: Please note that this book was published decades ago and nutritional opinion has changed in some ways. In particular, people are now generally advised not to eat raw eggs. Please use caution when following these recipes\u003cbr\u003e\u003cbr\u003eFor All Shortening and Frying Use COTTOLENE\u003cbr\u003eEARS 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.\u003cbr\u003eCottolene 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.\u003cbr\u003eThere 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.\u003cbr\u003eCottolene 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.\u003cbr\u003eCottolene 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.\u003cbr\u003eBecause 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 butter; 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.\u003cbr\u003eYou 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.\u003cbr\u003e[6]\u003cbr\u003eHOW TO USE COTTOLENE\u003cbr\u003eThe General Care of Cottolene\u003cbr\u003eExercise 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.\u003cbr\u003eMoreover, 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.\u003cbr\u003eThe Use of Cottolene for Shortening\u003cbr\u003eOf 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:\u003cbr\u003eUse one-third less Cottolene than the amount of butter or lard given in your recipe.\u003cbr\u003eFor 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.\u003cbr\u003eThe Use of Cottolene in Frying\u003cbr\u003eIn sautéing, 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.\u003cbr\u003eCottolene can be heated to a much higher temperature without burning than either butter or lard, but—unless allowed to heat...","brand":"Tea Time eBooks","offers":[{"title":"Default Title","offer_id":47079870398704,"sku":"2940014086431","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014086431_p0.jpg?v=1763609638","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014086431","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}