Originally Posted by
donnajean
Only real butter for me! Does anyone remember the 1st margerine where you got a bag with an orange little ball that you squeesed to mix & make the margerine the yellow color? I think it was in the 50's
Oh, I remember squeesing that margerine bag really hard because without the yellow coloring the margerine looked like lard, yuck. A while back I did use some of the tub margerines but stopped because they became so watery that they made my toast all mushy. Fleishman's marg is pretty good and I use that sometimes but butter is better, tastes better too.