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Old 03-18-2012, 10:52 AM   #31
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We've sort of gotten away from the OP's original question. As interesting as all our opinions are, we really should try to answer the question without getting too far afield.

I'll reiterate that margarine's are not created equally and thanks to Barbara for reminding us about the tub margarine not being good for baking! Definitely look for the baking margarine in blocks or squares, and again, look at the ingredient label for the proportions of the ingredients. The higher the content of vegetable oil the better off you will be. I have found that Parkay works well for baking and strangely, Safeway's generic brand is also very good. Depending on what I am baking I will use half margarine, half butter. I'm not sure what the prices are like where you live, but here, margarine is about 1/3 the price of butter.

Butter gets saved for toast and for finishing dishes here. I bake so much that we'd be broke if I used butter for everything. I have to admit, I wouldn't anyway because some things just don't bake as well with butter. I have even (gasp of horror!) chosen to use lard to make some things as it gives a better result!
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Old 03-19-2012, 05:00 AM   #32
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I was one of those kids. To this day I am still anemic and my body seems to resist absorbing the necessary nutrients. Including iodine. It is one of the reasons I never stopped drinking milk. I remember the doctor telling me that I needed to drink all my milk or all my bones would just melt. I was about five then. To this day, I will have a tall glass of cold milk with my meals. Even when I eat out at a restaurant. I love the look on the face of the waitress when she asks if anyone would like a drink. Everyone else orders a beer, martini, etc. And then it is my turn. "I'll have a nice tall glass of milk." Then during the meal I usually order a second glass.
Addie I forgot the milk that was given free to every child in school till Thatcher the milk snatcher stop it.
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Old 03-19-2012, 12:27 PM   #33
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There is actually a type of packing material peanuts that are safe for consumption but I'm not snacking on them anytime soon, without being stranded in some God forsaken deserted place trapped with no food or water and delirious.
Will Biodegrade Themselves Packing Peanuts - Manufactured from corn by die extrusion.


Will Biodegrade You White Cheddar Cheetos - Manufactured from corn by die extrusion.
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Old 03-19-2012, 12:34 PM   #34
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Will Biodegrade Themselves Packing Peanuts - Manufactured from corn by die extrusion....
Just add some powdered cheese and you have cheap Cheetos!!!
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Old 03-19-2012, 12:46 PM   #35
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Addie I forgot the milk that was given free to every child in school till Thatcher the milk snatcher stop it.
Thanks for the reminder. I used to think it was a big deal for a turn to pass out the milk.
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Old 03-19-2012, 12:55 PM   #36
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No free milk when I went to school, but it was subsidized.
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Old 03-19-2012, 01:17 PM   #37
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Come to think of it, the upper grades did not get the milk. Only grades one and two. It used to be passed out at ten a.m. We also went home for lunch. Keep in mind folks, I am way older than most of you. A lot of you were still in school when I was starting my family. I am the mother of children going into their later years of middle age. In less than five years, my oldest will be collecting her retirement. Milk deliveries to your home was made with a horse and wagon. And the knife guy still made his rounds with a horse. My mother had an icebox. There was also a tinsmith. He repaired your thin aluminum pots and pans. So my memories go back a bit further than yours.
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Old 03-19-2012, 02:05 PM   #38
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I'm not that far back. Our milk was delivered at dawn in glass bottle by truck. But that service faded by the mid-50's. But sharpeners still did come around for a while. I don't specifically remember whether milk was free, but I remember having to keep up with one's "milk money," so I suppose it was not.
Now, I don't remember much real butter at home in the 1950's, only margarine. I presume my mother would have been accustomed to margarine as a teen during WWII.



Butter only became short early in 1943 and was rationed from March 43 to the end of 1944. But that doesn't mean butter was freely eaten earlier int he war. There was considerable pressure/motivation to conserve for the benefit of the troops.
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Old 03-19-2012, 10:24 PM   #39
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I'm confused of the topic and margarine and Cheetos and packaging material.

And oddly, nobody can agree on whether butter is more healthy than margarine, or the converse.
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Old 03-19-2012, 10:44 PM   #40
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Well, the original question was why did her cookies sometimes turn out all right with margerine and sometimes not. How we got to Cheetos, I have no idea.
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