CoTTOLENE.— This is a mixture of cottonseed oil and beef suet, and nothing
SiSe. It is an excellent substitute for butter or lard for shortening, or for other
fats for frying. It can be used for shortening in any recipe calling for butter or
lard, but use only about two^thirds as much of it. When used for frying it should
be heated very hot before the articles to be fried are put into it, as we elsewhere
explain about all fats used for frying (see "Frying"), but cottolene will not
"smoke" as other fat does, so test it first by dropping in a piece of bread, and if
that browns in j^ minute, it is hot enough for use. No further general directions
are necessary for using it.
We have elsewhere stated that we believe the day is near at hand when the
vegetable oils will largely supplant the animal fats for all cooking purposes, and
we believe the change to be desirable. This is a move in that direction. Cotton-
seed oil is healthful, nutritious, and its use is unobjectionable.
CoTOBUET. — This is a preparation similar to cottolene, but made by another
manufacturer. It is 80 per cent, cottonseed oil and 20 per cent, beef suet. All
that we have said above about cottolene will apply to cotosuet, or, in fact, to any
similar preparation of the same ingredients such as Vegetole.
If an accident occurs when frying, do not throw water on the
flames, as that turns to steam; smother them instead with a thick
cloth or strip of carpet.
The Philosophy of Frying. — This consists largely in the fact that
different fluids will receive different amounts of heat — water boiling
at 212°, beyond which it cannot be heated in an open kettle, while
fat or oil will go to 560° to 600°. Water dissolves and extracts the
juices of meats submitted to its action, but in fats the juices are pre-
served, for they are insoluble in oil, and substances submitted to its
action when it is very hot, harden, assume a more or less deep color,
and finally become carbonized. If the fat is at the right tempera-
ture, it will instantly harden the surface albumen, but if the tem-
perature is too low, the fat will soak into the article, instead of draw-
ing out the juices as water does.
To Fry by the Second Plan we Mentioned above, or Dry Frying (the
French call it Saut6ing) the following directions may be given. To
fry meat properly in this way, requires care and expedition, or the
operation will be a failure, and, as in the case of broiling, it must be
done the last thing while preparing the meal; everything should be
in place on the table, excepting the vegetables in their hot dishes,
and if mutton or lamb is to be fried, the plates, even in warm weath-
er, must be hot, as the fat chills rapidly after being taken from the
fire. Have the cutlets, steaks or chops all ready for the pan before-
hand, so as to lose no time at the last; the slices should be of the
right size to serve. If beef is to be fried, a little of its own fat, cut
120 MEATS
Page 88
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CoTTOLENE.— This is a mixture of cottonseed oil and beef suet, and nothing else. It is an excellent substitute for butter or lard for shortening, or for other fats for frying. It can be used for shortening in any recipe calling for butter or lard, but use only about two-thirds as much of it. When used for frying it should be heated very hot before the articles to be fried are put into it, as we elsewhere explain about all fats used for frying (see "Frying"), but cottolene will not "smoke" as other fat does, so test it first by dropping in a piece of bread, and if that browns in j^ minute, it is hot enough for use. No further general directions are necessary for using it.
We have elsewhere stated that we believe the day is near at hand when the vegetable oils will largely supplant the animal fats for all cooking purposes, and we believe the change to be desirable. This is a move in that direction. Cottonseed oil is healthful, nutritious, and its use is unobjectionable.
COTOSUET. — This is a preparation similar to cottolene, but made by another manufacturer. It is 80 per cent, cottonseed oil and 20 per cent, beef suet. All that we have said above about cottolene will apply to cotosuet, or, in fact, to any similar preparation of the same ingredients such as Vegetole.
If an accident occurs when frying, do not throw water on the flames, as that turns to steam; smother them instead with a thick cloth or strip of carpet.
The Philosophy of Frying. — This consists largely in the fact that different fluids will receive different amounts of heat — water boiling at 212°, beyond which it cannot be heated in an open kettle, while fat or oil will go to 560° to 600°. Water dissolves and extracts the juices of meats submitted to its action, but in fats the juices are preserved, for they are insoluble in oil, and substances submitted to its action when it is very hot, harden, assume a more or less deep color, and finally become carbonized. If the fat is at the right temperature, it will instantly harden the surface albumen, but if the temperature is too low, the fat will soak into the article, instead of drawing out the juices as water does.
To Fry by the Second Plan we Mentioned above, or Dry Frying (the French call it Sauting) the following directions may be given. To fry meat properly in this way, requires care and expedition, or the operation will be a failure, and, as in the case of broiling, it must be done the last thing while preparing the meal; everything should be in place on the table, excepting the vegetables in their hot dishes, and if mutton or lamb is to be fried, the plates, even in warm weather, must be hot, as the fat chills rapidly after being taken from the fire. Have the cutlets, steaks or chops all ready for the pan beforehand, so as to lose no time at the last; the slices should be of the right size to serve. If beef is to be fried, a little of its own fat, cut