The
cottonseed and peanut oils have replaced the original oleo oil and the
tropical oils from the coconut (copra) and African palm are crowding out
the animal hard fats. Since now we can harden at will any of the
vegetable oils it is possible to get along altogether without animal
fats. Such vegetable margarins were originally prepared for sale in
India, but proved unexpectedly popular in Europe, and are now being
introduced into America. They are sold under various trade names
suggesting their origin, such as "palmira," "palmona," "milkonut,"
"cocose," "coconut oleomargarin" and "nucoa nut margarin." The last
named is stated to be made of coconut oil (for the hard fat) and peanut
oil (for the soft fat), churned up with a culture of pasteurized milk
(to impart the butter flavor). The law requires such a product to be
branded "oleomargarine" although it is not. Such cases of compulsory
mislabeling are not rare. You remember the "Pigs is Pigs" story.
Peanut butter has won its way into the American menu without any
camouflage whatever, and as a salad oil it is almost equally frank about
its lowly origin.
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