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Comment by Joan Denoo on June 15, 2014 at 1:56am

I don't know what a Cerberus is. 

OH! My Gosh! That is a terrible image. Whew! and all the condiments were "scraped thin". 

Comment by Joan Denoo on June 15, 2014 at 1:47am

I had forgotten the law about not selling yellow margarine. I do remember the white goo with the little capsule of yellow coloring. As I remember it, breaking the capsule, then squeezing the bag until yellow coloring was all mixed in, and then putting it in jars for storage. 

The Color Barrier, the topic is part of a larger article, A short history of Margarine - The Butter vs. Margarine Wars.

At my Grandmother Denoo's home, we used lard or bacon fat on toast. We also saved lard and bacon fat in buckets and sent it off for the war effort. 

Comment by sk8eycat on June 15, 2014 at 1:21am

I think it was so that the illiterates would not mistake it for real butter, and then be disgusted when it tasted like axle grease....and attempt to return it to the store for a refund.

Comment by Plinius on June 15, 2014 at 12:40am

What a strange law, Sk8eycat, forbidden to sell yellow margerine, or in sticks. Why was that?

Comment by sk8eycat on June 14, 2014 at 1:26pm

I think I was born with a sensitivity to peanuts...PB & J or just PB on hot toast always gave me a stomach ache...Mom tried to get me to eat it a lot during WW2 when other forms of butter were rationed.  Never worked for me.  I was a weird kid...couldn't tolerate cows' milk very well, either.  They had to find a dairy that sold goats' milk... I can use it for cooking; the higher the butterfat content, the better.

Then when I was 12 or 13 I was cursed with orthodontia...lost my "taste" for everything sticky

I never use margarine for anything. (Does anybody else remember when it was against the law to sell yellow margarine, or in sticks?  You had to add your own food coloring, or it came with the margarine, but in a separate capsule had a mold that formed the sticks after she finished mixing the color into the white crud.)

I use real butter on toast and veg, and corn oil for cooking.

Comment by The Flying Atheist on June 14, 2014 at 11:01am

Felaine, my mother has made lentil spaghetti sauce.  Quite good, actually.  

Randall, I agree, celery coated with PB is great.  Was a favorite of mine as a kid. 

Comment by Joan Denoo on June 14, 2014 at 9:30am

Felaine, wonderful remembrances of the Polar Palace from so many people. What an enchanted childhood!

My favorite sandwich is Reuben, piled high with homemade sauerkraut, German mustard with the mustard seeds, home-grown horseradish slices, and of course, the piles of corned beef, Swiss or Gruyère cheese on marble rye bread. Cary makes a great Thousand Island dressing. 

Comment by Randall Smith on June 14, 2014 at 7:24am

Despite just eating (breakfast), my mouth is watering from reading about peanut butter and meatball sandwiches! But not on white bread anymore. I simply love peanuts--in shell, plain, buttered, with or without jam or honey, etc. Celery coated with PB is wonderful!

Comment by Pat on June 14, 2014 at 6:38am

Yes. Meatloaf sandwiches are best after at least a day in the fridge. Especially with mustard on rye bread. As to peanut butter and jelly sandwiches, I never did eat the things, even as a kid. Loved the peanut butter (crunchy style), but no thanks to the jelly. I do like jams and jellies, just not with peanut butter.

Lentil soup is great - yummy little eyeballs.

Comment by sk8eycat on June 14, 2014 at 1:32am

I forgot to mention two vital details about meatloaf sandwiches: a) the meatloaf is better when it's been cooked and then refrigerated for about 24 hours, THEN sliced.  And b). if you makeg it out of anything besides beef, or a pork and beef mixture, add an extra egg, bread crumbs (or rolled oats) with melted butter (I use Panko bread crumbs).  Holds together MUCH better.  (I detest lentils. Nasty little eyeballs.)


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