Salt Lake Tribune | 1914-02-13 | Page 5 | [Untitled]

iijl Cottolene "creams up" beautifully, always, and every i MlllIP 1 cook knows what an advantage that is. It is always Itllill'V plastic and blends readily with the flour or sugar. ; '"SB Pi This makes Cottolene especially pleasant to use in K 1 pastry sauces biscuits and- Iika $Smi ,,J jjjiiiit. Have you tried Cottolene yet? If not, do at least $$M test it for yourself. You will then understand ! V I ' ' some of its many advantages. At the same rVv ''f S-time, do not forget that food expertsadvo- ; 3BVB " """s "3hjj cate this wholesome shortening as re- sSf' Hable economical and 'digestible. JT tM Sendfbrthe FREE Recipe Book, "HOME nPC;;;: Mrs. Mary J. Lincoln, Mrs. Sarah Tyson ntD f RorerJVfrs. n iUmstrong; Lida Ames