Why, we are turning out oleomargarine NOW by the thousands of tons.
Owing to the fact that their fat is freer from the milk acids, they keep better than butter; and sweet, sound oleomargarine is to be preferred to rank, rancid butter.
What is oleomargarine and how does it compare with butter?
There had previously been an act passed, I think, by the New York Legislature, which, though not declaring oleomargarine deleterious to health, imposed certain regulations amounting almost to prohibition.
Oleomargarine differs from butter mainly in the fact that a smaller amount of butyrin is present.
The buttered crumbs are prepared by melting a tablespoon of butter or oleomargarine and stirring in six tablespoonfuls of dry bread crumbs.
To prepare the sauce, melt two tablespoons of butter or oleomargarine in the top of a double boiler, stir in two tablespoons of flour and a half teaspoon of salt and pour over the mixture a cup and a half of cold milk.
To make the buttered crumbs, melt one tablespoon of butter or oleomargarine and stir in six tablespoons of crumbs.
Some states, however, prohibit entirely the sale of colored oleomargarine within the state.
Laws of a similar sort were aimed at oleomargarine when invented, but this probably not so much to protect the health of the people as the prosperity of the dairymen.
The butter fat in Swift's Premium Oleomargarine is microscopically and chemically the same as in the best butter; the only difference is in the way it is secured from the cow.
The juice will not boil out of apple or berry pies if you dot bits of Swift's Premium Oleomargarine near the outer edge.
Rub the oleomargarine and flour together and place in inner kettle of oatmeal cooker, set over the fire, add the tomato, and stir until it boils.
Footer: Did you know that Swift's Premium Oleomargarine contains essentially the same ingredients as natural butter from cows milk?
Save the cream and butter and eat oleomargarine and vegetable oils.
A well-made brand of oleomargarine is much more palatable than butter of the second grade, and certainly for cooking purposes is just as valuable.
The legal restrictions placed upon the sale of oleomargarine and the taxes enhancing its cost, now in operation in many of our states, are without warrant in morals or common sense and should be entirely abolished in times like these.
In 1886 Congress passed the “Oleomargarine Bill,” defining butter to be an article made solely from milk and cream.
A mixture of oleomargarine with lard or other fatty ingredients.
This fat is called by various other names, such as margarine, and butterine, but oleomargarine is the name by which the United States authorities recognize the product.
In such an event, coloring matter is given with each pound of oleomargarine that is sold.
Give the test for distinguishing oleomargarine and renovated butter from butter.
If it is oleomargarine or process butter, it will sputter noisily and take on a curdled appearance; whereas, if it is butter, it will melt and even boil without sputtering although it foams to a certain extent.
After they are churned, the oleomargarine is worked, salted, and packed in the same manner as butter.
Very often oleomargarine and process butter bear such a close resemblance to genuine butter that it is almost impossible to detect the difference.
The oleomargarine industry is closely related to the beef packing industries of the United States, and its growth has been enormous.
Chemical analysis shows oleomargarineto have substantially the same constituents and in almost the identical proportions of pure butter.
Notwithstanding the stringent laws on the subject, much of the oleomargarine made is sold for, and by the average purchaser is not distinguishable from, pure butter.
Oleomargarine has the same food value as butter at lower cost, but lacks fine flavor.
Defn: A mixture of oleomargarine with lard or other fatty ingredients.
Defn: An inferior kind of cheese made from skim milk with a fatty "filling," such as oleomargarine or lard, to replace the fat removed in the cream.
Testing forOleomargarine Apply the following tests to two samples of the material: Boiling or Spoon Test.
Why do butter and oleomargarine respond differently to these tests?
Household Tests for Detection ofOleomargarine and Renovated Butter.
Oleomargarine and renovated butter boil noisily, sputtering like a mixture of grease and water, and produce no foam, or but very little.
How does oleomargarine compare in digestibility and food value with butter?
For example, the grant of power to lay taxes was utilized to destroy an extensive industry obnoxious to the dairy interests--the manufacture of oleomargarine artificially colored to look like butter.
In the Oleomargarine case[2] the Court upheld a tax whose purpose and effect were to suppress the manufacture and sale ofoleomargarine artificially colored to look like butter.
Three in particular will be relied upon--the Veazie Bank case, the Oleomargarine case and the Narcotic Drug Act case.
Nevertheless, after an operator has learned the technique of the method, it gives perfectly satisfactory results for ordinary oils and fats, butter, oleomargarine and coconut oil, and deserves more recognition than it has heretofore received.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "oleomargarine" in a variety of sentences. We hope that you will now be able to make sentences using this word.
