Washington Times
Print
Comment (0)
E-Mail
Report
Contributed by barbara-dave
Description: Advertisement Page 12
Date: March 26 1915Newspaper published in: Washington, D. C.
Washington Times March 26, 1915 Advertisement Page 12
[Transcriber note: attempts are made to avoid reporting businesses that I have reported in previous postings.]
You will like the taste of Cottolene-cooked foods
In addition to making food better, Cottolene makes it taste better – gives it more appeal to the appetite – a relish that cannot be obtained with any other shortening or cooking fat.
Cottolene is itself a choice pure food product. It consists of the most highly refined cottonseed oil, combined with select beef stearine.
Attempts to imitate Cottolene and to produce substitutes for it have failed because only a specially refined highest grade cottonseed oil is used exclusively in Cottolene, and the beef stearine is from choice leaf beet suet.
Cottolene
has for a quarter of a century been a leader among pure food products. Its supremacy over all other shortening and cooking fats remains unchallenged.
Insist upon getting real Cottolene, and satisfaction must be yours. Make your biscuits, your pies and your cakes more tempting, more pleasing to the palate, more easily digested, by using Cottolene for shortening.
For frying, use Cottolene over and over. It does not absorb tastes or odors. Always heat it slowly and use one-third less than any other shortening or frying fat.
It is always ready for instant use. No chopping or crushing is necessary. It mixes readily with flour and creams up beautifully.
Pails of various sizes, to serve your convenience. Arrange with your grocer for a regular supply.
Write to our General Offices, Chicago, for a free copy of our real cook book, "Home Helps."
The N. K. Fairbank Company
"Cottolene makes good cooking better"