Mrs. Sarah Tyson Rorer
Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal."
"I use Cottolene in every and all the ways that one would use lard, also in the preparation of sweet cakes. I consider it an important frying medium and a much more healthful product than lard."
Marion Harland
Author of the famous "Marion Harland Cook Book."
"Many years ago I discontinued the use of lard in my kitchen and substituted for it—as an experiment—Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as 'shortening,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe it to be the very best thing of its kind ever offered to the American housekeeper."
Mrs. Janet M. Hill
Editor "Boston Cooking School Magazine."
"For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it."
Miss Jennie Underwood
Superintendent The New York Cooking School.