Guest guest Posted November 21, 2002 Report Share Posted November 21, 2002 Have been watching the remarks about butter and could not resist. I don't know how this got started either. I have churned butter and it was put in a dish and was just butter. Then came WWII and no butter to be had unless you churned your own, so Oleo. Remember the bags with the bubble of coloring. You broke the bubble and mixed the oleo in the bag and then put it in a dish. Then came along margarine. cannot remember its shape when it first came out but I think it always came in sticks. Four to a pound. The only " butter " I saw for years was in a 1 pound piece. I have seen receipes that call for a stick of butter or margarine but never a cube of butter/margarine. So I will have to side with the cookbook and call it sticks unless of course it is in a tub. Lou Bartee Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.