The daily monitor. (Mount Clemens, Mich.) 1940-1942, 1942-03-06


things about my family-a COM
mon experience In most families,
believe-but can say good woro
about the blended materials that
70 to make up the fat spread that
appears on our tables as q substi-
tute for butter.
Well-Made Product
Il would be we'll II we were to
drop the prefix, oleo, since that
was really appropriate only when
the product was made entirely OF
meat fat oils, as 1t was at first.
The finished product. as 1t Is now
put on the market. Is blend Of
various processed oils. combined
with pasteurized skim milk, which
has been churned and worked UNI
til the result Is q smooth. flne-
grained texture. The whole proc
ess, inclu d ing the automatic
packaging. is under rigid sanitary
control.
Margarine Is made of many oils
and fats, selected with the great
est care, and found in cottonseed.
soybeans, corn and peanuts. to-
gether with beef fats and oils. The
individual formulas include one or
more Of these fats. worked in pas
teurized milk and sailed to taste.
The result Is so good that 1t can
replace butter for any use. It's
manufacture can be better super
vieed than It Is possible to do for
butter.
It was long contended that mar
garine lacked the vitamin content
Of real butter. That lack has been
met BY the addition Of 5000 units
Of vitamin A per pound. thus
making It as much q protective
food as butter Is.
As for its use as shortening"
margarine contains 80 per cent OF
fat. and might add that 1t can
not qualify for q reducing item
since It contains some $500 cal
ories per pound. It has been. more
over, proven to be 81 per cent
digeStible and aSsimilable.
Some maintain that margarine
can never be as flavorful as COW
butter. We admit that real grass"
butter In the spring cannot be sur.
passed for flavor, but real butter
can be lacking in flavor at other
seasons. The refined oils used in
margarine are, 1t Is true. tasteless.
odOrless and flavorless, as they
should be In such a delicate form.
But the milk sugar and citric acid
found In milk will impart their
own flavor by the time the churn-
Ing process is completed.
Can Be C0lored
The very marked difference in
price between margarine and but
ter makes 1t advisable for the
housewife to use the former in
these days Of rising expense. This
difference comes from the fact
that the various ingredients used
In the manufacture Of margarine
may be bought at low cost because
OF their abundance, and modern
manufacturing m ct h Cd s have
helped to reduce the cost still more.
Besides this. margarine Is easily
stored and keeps for q considerable
time In q cool place without any
deterioration In quality or flavor.
II Il now accepted by the National
Research Council as supplying a
protective low cost energy food
essential to health.
The Federal tax levied on the
use OF coloring matter In the prep.
aration OF any fat spread was an
added safeguard to keep inferior
goods from being dressed ND and
sold as butter. The coloring mat.
ter Is not strictly necessary and
many do not use It, but at our
house, we think that the taste is
Improved and the product made a
DIT richer BY the use of the pig
oaent included In the carton. which
= also OF guaranteed purity and
quality.