The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-08-03
Y APage Devoted TO Food Products
paid for by the weight Of butter fat in

paid for by the weight Of butter fat in
IT,
One family that know very well
who has been doing this for several
months. has churnsd one and sevea-
elghths pounds OF butter from IS cents
worth OF cream Besides had small
amount OF buttermilk to drink or to
use in cooking
Ussd 4 Jar.
They did not have Z churn, but used
hslf-sallon jsr This amount OF
cream only filled the jar about three
fourths full The lid with rubber,
was fastened very securely, and the
Jar was rolled on a table until the
butter accumulated. OF course to do
this, it requires some knowledge Of the
temperature of cream 10 make butter,
and q knowledge of how to work and
salt butter also
This plan is not practical for a
great many Perhaps only for those
living near creameries or Tor those
who might have friends living in the
country, who would deliver the cream
to them. Any family who can afford
TO keep an automobile in which they
may go for cream, can afford to buy
butter at any price.
However, there has always been a
remarkable substitute for butter in the
carefully made oleomargarine
II may not all be manufactured by
the same process, but in general It Is
a combination Of animal fats, vegetable
oils and milk.
As with all brands OF creamery but
ter, some is decidedly better than
others cleaner. better favored, and
more compact.
All in the Mind
But as to there being decided dit
ference in taste between good oleo-
margarine and butter, its all ia the
mind.
saw an experiment worked on
twenty Chemistty students at Chicago
university, who had been testing dit
ferent brands of creamery butter and
oleomargarine, and on the tables OF
the boarding houses where these stud,
ents ate, the landlades were persuaded
to use absolutely the freshest oleo-
margarine they could buy, in place OF
the usually fine grade Of butter.
Not a man complained. which proved
the test, for il there is a set OF people
who speak their mind about the food
served it is the daily occupants OF tho
college boarding house tables.
In the manufacturing, we run thu
same risk Of its being clean that we dc
of all manufactured goods, and il nigh
be, il you investigated too FAR into th'
making OF country or creamery butter
that you would be willing to take
chance" with this substitute, which /
undoubtedly going to come in for som
general use in the future.
II might he we'll 10 warn these man
uiacturers, that if they raise on tn
price. jus, because we may have to u.s.
so much Of their products in the fu
ture, that we will find substitute for
the substitute"
Food Value.
As to the food value, il can be ex
planned, BY comparing our body need
to the needs OF an enane-we mus
have oils and fats to produce heat anc
energy When these fats and oils are
once down past the taste glands. ont
will'serve about as well as another, o
the same grade
So we are very likely going to hay'
to close our eyes, enamel our tastes
and eat to live" for the next few
months
Mss Osborn viii you please fine
out where we can 60 to ge
beans svdl corn for canning They ar
abosASTVe here beans never cheape
,hs& lN Tor canning and corn zoe
doztn We're told there are goo
garden crops around here, but where
! would drive thirty miles to get stui
for my cans, il | knew where to 81
more than iha, would get too ex
pensive IN gasoline Please answe