Scouser wrote:
My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
My wife and I were born during the post-WWII era a... (
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Well Scouser, I remember those day well. Our difference between 'real' butter and the imitation one was a colorless, lard like spread = Oleo margerine. In time, they added the yellow color to it creating the better butter substitute. "Real'' butter was scarce and much more expensive, but it was my 'Better Butter'.