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Article: KNIFING YOUR WAY THROUGH THE MARGARINE MAZE.(Spotlight on Food)
- Article from:
- Rocky Mountain News (Denver, CO)
- Article date:
- August 27, 1997
CopyrightCOPYRIGHT 1997 Rocky Mountain News. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Pat Kendall
Your favorite recipe for cookies, the one handed down from your grandmother, calls for ``a stick of oleo.'' You can't find anything labeled ``oleo'' in the supermarket, and the products that resemble oleomargarine don't seem to work as well as you'd like.
So what do you do?
There are choices, but first, a brief history lesson.
When oleomargarine was developed by a French pharmacist in the mid-1800s, it was the only butter substitute available. Now, with more than a dozen varieties of margarine and vegetable oil spreads on grocers' shelves, selecting the right margarine for your recipe can be difficult.
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