South Bend news-times. (South Bend, Ind.) 1913-1938, 1919-05-19
Suffrage
Kitchen Economics
BY ISABEL BRANDS.
HERE ARE VALUABLE FACTS
ABOUT FAT AND BUTTER
SUBSTITUTES.

Since the war period began many
patriotic housewives have for the
FIRST time been willing TO try some Of
the things for which they used TO
cherish definite prejudice. Fat
substitutes used TO be regarded with
suspicion or positive disapproval-
not because women knew them 20 be
deleterious. but because they would
not study them.
NO. I never use butter substi-
tutes," was a common position OF
many women.
But since Uncle Sam asked that
housewives conserve the animal fats,
intelligent women have given
thought to substitutes. and many of
them have been permanently won
10 their use.
Reasons for Color.
For. after all, the majority of but
ter substitutes now on the market
are as pure as genuine butter. They
are made from various oils--peanut
oil, cottonseed oil, cocoanut oil and
others. and by a special process Of
INCORPORATION they are hardened to
the same consistency as butter.
This process turns the oils into a
snow whiteness, and il is unfortu-
nately, this very wilderness that has
made housewives suspicious that a
species OF lard was being foisted on
them in the name of butter. This,
of course. isn't so.
The reason these butter substitutes
are marketed in their natural white
ness is that heavy tax is imposed on
butter substitutes that are marketed
with artificial colOring to resemble
genuine butter a tax Of something
like 10 cents a pound.
Pure Vegetable OILS.
So the manufacturers supply with
each package Of butter substitute a
small capsule of coloring matter en-
abling the housewife to color the
substitute a butter yellow If she does
not wish to serve il in the whiteness
that seems TO her unnatural for table
use.
In the manufacture OF many of
these vegetable buffers a proportion
of milk is adde, d so that the food
.
! butter At any rate, there need be
no suspicion of its content. and there
/ is no reason why IL shouldn't be
more widely used for both table and
cooking purposes.
( The same condition holds true o.
vegetable fats. The various lard
substitutes that are on the market
are made of much the same ingredi-
ents-oil Of cocoanut. peanut. corn,
cottonseed. soya bean and others
that are perfectly pure and whole
some.
For many years women have used
these very same products for both
salad and cooking purposes in the
liquid state OF oil But knowing the
American housewives preference for
a hard fat for frying and cooking
purposes the manufacturers have
subjected these liquid oils to the
special hardening processes that
makes ii possible to put them up in
cans just like lard.
Originally manufacturers were
somewhat reticent about the content
of these substitute fats and buffers,
and perhaps this is why housewives
were suspicious OF the worst. But
today the dependable manufacturers
are perfectly frank in advertising the
source OF the article and giving all
desired information about it's con-
tent
The material is prepared under
most sanitary conditions, and there
are many factors in its favor. Vege-
table fats don't burn readily, they
give off no odor nor smoke TO speak
OF, and they are more wholesome
than animal fats. which decompose
when subjected TO intense heat and
are somewhat indigestible.
/ Copyright, 1879