Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying.
After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper.
Care of Cottolene After Frying
After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use.
Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cottolene are not affected by the shrinkage of the fat.
What Noted Cooking Experts Think of Cottolene.
HE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science: