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Latest Activity: Nov 23
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Loren Miller. Last reply by Loren Miller Oct 25.
Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Oct 15.
Started by Joan Denoo. Last reply by Daniel W Sep 29.
Started by Ruth Anthony-Gardner. Last reply by k.h. ky Sep 13.
Started by Ruth Anthony-Gardner. Last reply by Plinius Sep 5.
Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20.
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Started by Joan Denoo. Last reply by Joan Denoo Aug 8.
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Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16.
I also remember the white margarine with the yellow coloring packet that was called oleomargarine or oleo.
I found an article that said it was the dairy industry that got colored margarine outlawed. Federal and state laws ranged from banning margarine entirely to mandating it be colored black. The courts shot-down the most egregious of those laws, but the ones that remained did a lot of damage. The last law was in America's Dairyland state, Wisconsin, where it was repealed in 1967:
Joan, love that old magazine drawing! Wasn't margarine advertized and promoted to be a "healthy" alternative to "bad" butter? Now the reverse is thought to be true. I use unsalted butter in all my recipes.
Thanks for the margerine story! Must have been good business for Jurgens; the old company is now part of Unilever.
I don't know what a Cerberus is.
OH! My Gosh! That is a terrible image. Whew! and all the condiments were "scraped thin".
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.
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.
What a strange law, Sk8eycat, forbidden to sell yellow margerine, or in sticks. Why was that?
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 thingy...mom 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.
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.
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.
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