Additional information
by Elizabeth O. Hiller (Author)
Classic Cookbook; first published in 1913.
CONTENTS
Introduction
For All Shortening and Frying Use Cottolene
How to Use Cottolene
What Noted Cooking Experts Think of Cottolene
Eminent Physicians Endorse the Wholesomeness of Cottolene
How to Measure
Helpful Culinary Hints
January
February
March
April
May
June
July
August
September
October
November
December
Supplementary Recipes
About the author:
Elizabeth O. Hiller (circa 1856 - August 14, 1941) was a prominent early twentieth-century American author of cookbooks and a professor of culinary arts.
Hiller attended the Pratt Institute, Brooklyn, and the Boston Cooking School, graduating in its class of 1898. She was later the principal of the Chicago Domestic Training School, which was located at 53 Dearborn Street in Chicago.
In 1905, The Women's Home Companion invited six leading cooking personalities to submit columns with their favorite recipes in a contest to select a new regular columnist. Hiller participated and lost to Fannie Farmer.
She contributed a regular column to the magazine Chef, Steward and Housekeeper, and wrote recipes for the Chicago Tribune which were also published in other newspapers across the United States. She regularly lectured on culinary topics, at shows and expositions, to clubs and societies around the country, and on radio. Her recipe or menu calendars were still being published in the early 1930s.
Hiller participated in advertising for various products, including gas ranges and fruited cereal.
Hiller was married to Jackson Hiller. She died on 14 August 1941, aged 85, at the home of a daughter in Park Ridge, Illinois. (wikipedia.org)
