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Originally Posted by Daryl
I remember doing the same as Carol. It tasted terrible but was what my parents could afford. Butter was a rare treat.
Margarine now tastes like real butter and I use both. I also use to call fabric "material" until someone questioned how old I was. lol Now it is fabric. Daryl |
My MIL called whole milk "sweet milk" and a lot of the old cookbooks from the south use that term. I had never heard that until I married. My grandfather raised pigs and every fall he butchered a pig and we always got a 5 gal tin of lard and that's all I knew to cook with until I was in high school when mom finally broke down and bought some crisco because the lard had become too rancid. Memories!!!!
LOL ... knew someone would ask that too ! I'm old enough to remember Oleo ... many of my grandmas & my mom's recipes refer to using oleo (they used real butter too) My girls asked the same thing not long ago, when we made some family recipes ... I also heard "Eww, who puts Buttermilk in a recipe, Gross!" and "What's Carnation milk? / What is Milnot?" :roll:[/quote] |
I'm 69 but I do remember it too. I thought it was fun to squeeze !
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Im only 65 & I remember kneeding the bag to get the color all through the bag. We were poor also . Its still material to me.LOL
Roma |
Originally Posted by Carol's Quilts
Originally Posted by ScubaK
What is Oleo?
K The first oleo (margarine) on the market came in a plastic bag and was white creamy stuff that had a color capsule in it. (Yes, a liquid-filled pill.) You squeezed it until the capsule broke and leaked it's orange-colored contents, then massaged the whole bag until it became a uniform butter color, then you cut the bag and squeezed the stuff into a container with a lid and refrigerated it. It would firm up, then you used it just like you use - well, margarine. It was my job as a kid when mom came home from the store. My dad wouldn't eat it. It was real butter for him! Somebody PLEASE tell me I'm not the only 71-year old who remembers this! |
I'm so glad there are so many of us "oleo/material" gals here, and yes, I remember the sweet milk, too, as opposed to skim milk, buttermilk, sour milk and cream. There was no 1%, 2%, Silk or Soy. (There were soy milk formulas for babies who were allergic to cow's milk.) I have an old Betty Crocker cookbook that calls for sour milk in lots of chocolate cake recipes. I seldom "made" sour milk with vinegar - milk would get sour faster in those days, I think. It really didn't take too long, either. It always gave me a good excuse to make good chocolate cake.
Remember the milk man and the milk box by your front door? Ours also delivered eggs, butter, cottage cheese, sour cream, etc. - anything dairy. If I needed something more than the regular milk order, I would leave him a note telling him what to deliver the next time - I had to plan ahead and be organized! Boy, we've really gotten away from "Squash Casserole", haven't we? |
Originally Posted by Carol's Quilts
I'm so glad there are so many of us "oleo/material" gals here, and yes, I remember the sweet milk, too, as opposed to skim milk, buttermilk, sour milk and cream. There was no 1%, 2%, Silk or Soy. (There were soy milk formulas for babies who were allergic to cow's milk.) I have an old Betty Crocker cookbook that calls for sour milk in lots of chocolate cake recipes. I seldom "made" sour milk with vinegar - milk would get sour faster in those days, I think. It really didn't take too long, either. It always gave me a good excuse to make good chocolate cake.
Remember the milk man and the milk box by your front door? Ours also delivered eggs, butter, cottage cheese, sour cream, etc. - anything dairy. If I needed something more than the regular milk order, I would leave him a note telling him what to deliver the next time - I had to plan ahead and be organized! Boy, we've really gotten away from "Squash Casserole", haven't we? When I was a child, our milkman delivered our milk just about the time we were gathering in the kitchen for breakfast. Sometimes we had to wait for his arrival to have milk with our breakfast. Another flashback: my mom would skim the cream off the top of the fresh milk to float on the top of our cup of coffee. (No homogenized milk in those days. We got it still warm from the cow.) And as for that awesome-looking casserole recipe, I plan on trying it as soon as I can get fresh squash. |
Sounds good. Is it a family recipe?
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Speaking of skimming the cream off the top of milk, do you recall when the milk was delivered in bottles with a bulb like top and the cream would freeze? We enjoyed eating that like ice cream!
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Originally Posted by PensyDutch
Speaking of skimming the cream off the top of milk, do you recall when the milk was delivered in bottles with a bulb like top and the cream would freeze? We enjoyed eating that like ice cream!
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