T is an interesting historical site about COTTOLENE at:
THE N. K. FAIRBANK COMPANY
Nathaniel Kellogg "N.K." Fairbank (1829-1903) was a Chicago industrialist whose company, the N.K. Fairbank Co., manufactured soap as well as animal and baking products in conjunction with the great meat packing houses in northern Illinois. The company had factories in Chicago, St. Louis, Montreal and Louisiana and had international offices in the United Kingdom and Germany. Fairy Soap was purchased by Procter & Gamble and remains one of the best-known European household brands.
"If nothing else, Cottolene probably had a long shelf-life, did not need refrigeration, and was fairly inexpensive. And it apparently worked well in cooking. It was accorded the Grand Prize at the Louisiana Purchase Exhibition (1904), as were cakes and pies in which it was used. Gold medals were also taken at the Chicago World's Fair (1983), the Paris Exposition (1900), and the Charleston Exposition (1902)."
Some of the Recipes in the folder with details of the recipes author- Taken from the historical site above.
Dr. Mary E. Green was President of the National Household Economic Association, a lecturer on food values, etc. In her testimonial, she wrote, "I think you have made a decided improvement in Cottolene". It is a more desirable color, has much less odor than formerly, and I am sure would not fail to please the most exacting person for every branch of cookery.
"To my mind it is the one perfect fat for frying and pastry".
(Mary E, Green, M.D.)
Mix well together three cups of sifted pastry flour, two teaspoonfuls of baking powder, one half teaspoonful of salt and a salt spoon of mace. Beat one egg, add to it one half cup of sugar, one tablespoon of melted Cottolene and milk enough to make a soft dough. Mix with the dry ingredients, cut in rings and fry. [Needless to say, you would be expected to understand that you were to fry in Cottolene in a deep kettle at about 380 degrees, and powder the doughnuts with confectioner's sugar or a sugar-cinnamon mixture before serving.]
Mrs. Janet M. Hill, cook book author and Editor of the Boston Cooking School Magazine, lent her name to many Cottolene promotions. In this one, she contributed a recipe for a cookie, then called "cakes," and also noted:
"For several years I have used Cottolene in my own kitchen whenever we have need of a cooking fat. For the past four months we have been using the new White Cottolene and find it even more satisfactory, particularly as regards odor when frying, than the Cottolene formerly put up by your company
Rich Taylor Cakes
(Mrs. Janet M. Hill)
Beat one-half a cup and one level tablespoonful of Cottolene to a cream; add one and one-half cups of sugar and two level tablespoons of cinnamon; then five eggs well beaten; one quart of molasses; one cup of milk and seven and one-half cups of flour sifted with one level tablespoonful of soda. Drop tablespoonfuls on buttered baking pan and bake in a moderate oven.
Marion Harland, another cook book luminary of the period, also lent her name and her testimonials to the Cottolene cause. Her recipe for biscuits is particularly notable as she lived in the So...