The common food fats are all very well digested if judiciously used--not in too large quantities, nor over-heated in cooking, and not "cooked into" things too much as in pastries, rich sauces, and fried foods.

Whether we spread our bread with butter or beef drippings amounts to the same thing in the long run; the main point is which we are willing to eat.
A change is rapidly coming over our food habits.

The price of butter has been soaring beyond our reach, and the market for "butterine," "nut margarine," "oleomargarine," or whatever the substitute table fat may be called, has expanded tremendously.

It is excellent household economy to buy milk and a butter substitute rather than cream or butter.

In these substitutes refined vegetable oils such as cottonseed, cocoanut, and peanut, and oils derived from beef or lard are so combined or treated as to produce the desired hardness, and churned with milk or milk and butter to improve texture and flavor.