DEAR BUTTER

Hokitika Guardian, 13 October 1920, Page 3

DEAR BUTTER

SUBSTITUTES SUGGESTED. DRIPPING AND MARGARINE. WELLINGTON, October 11. Now that, tho price of butter has soared to 2s 10d. per lb. dripping as a substitute has been mentioned. It is a splendid health-giving, nourishing food,” said a. medical man to a “Times” representative, “anil the people might well use the beef dripping in place of butter and the ordinary dripping for cooking and baking, j Yes, I know that beef is fairly high . in price, but all the same people must j have meat, and with beef there is also , a good substitute for the high-soaring butter.” “Yes, and why not margarine?” said a housewife to a “Times” man. “It is a splendid substitute for butter, and can now be made of such a quality as to make it difficult for the average person to distinguish the difference. In England it is being produced on an enormous scale, and many millions pounds of margarine were consumed last year, which this year there were last year, while this year there will be another big increase. It is really a splendid substitute, and in England all tho old objections to it have 'been broken down. In quite good families, when the butter ration was but one ounce per week per person, margarine was purchased, but it was mixed with but ter before being used. Many housewives at first used one pound of butter to two pounds of margarine, but, afterwards pufre margarine, took its place on tables from which it had been donsfetontly banned, ajnd ujpon my

fiord many people who professed to be fastidious about their tastes didn’t know the difference.” It has been pointed out that for the Jewish conimfurtity during the w/air what was called “Kosher” butter was produced. It was made from vegetable oils and was guaranteed to be entirely free from animal fats.