Cottolene

From this Wikipedia article and the one on Crisco, it seems that hydrogenation wasn't invented until several decades after Cottolene was introduced. Hence the need for beef suet to make it solid.

I was taught that lard and suet were pretty much the same thing obtained from different animals. My maternal grandmother preferred using beef fat and mother preferred using lard for the occasional deep fry dish. Fortunately mother did not often cook deep fried foodstuffs as I find them too heavy tasting. I cook with safflower oil when I make anything deep fried.

Eventually the makers of cottonseed oil got away from using that term for food, the idea of eating cotton being off putting.

Yes, and the toilet paper companies pounced on it. "It is as soft as real cotton...Cottonelle".

@Brian: quite. Now they call it "Canola" (a.k.a. rape oil) or linseed oil. No, thank you. I'll have proper butter, or olive oil, or peanut or sunflower. None of those paint emulsifiers in my food, thank you very much!