Chicago: N.K. Fairbank & Co., .
Stapled booklet, 131 pages. Printed throughout in blue ink. A promotional cookbook touting the benefits of Cottolene, an early replacement for butter or lard made from partially hydrogenated cotton seed oil and beef tallow. The book starts with testimonials from the many authors as well as others in the culinary and medical professions. Following the testimonials, six hundred attributed recipes use Cottolene as a substitute for the other fats normally employed. A bit of light soiling throughout, otherwise very good in attractive chromolithographed wrappers depicting cotton bolls and a bucket of Cottolene. [OCLC locates ten copies].