Recently, I stumbled upon a vintage money-saving tip I had never heard of. It helps make the most of an (unfortunately) expensive kitchen staple—the stick of butter. Store brand butter often costs more than $4, with name brands priced at $5–6. If you are an avid home cook, you likely go through a lot of butter. With prices that can cost more than minimum wage—making every tablespoon stretch is ever so important. This trick, while unconventional, can really spread your butter ration far.
The Wartime Way To Get the Most of Your Butter
During WWII, butter was just one of several common ingredients the U.S. government had to ration, alongside coffee, meats, cheese, and several other ingredients. Home cooks and companies were looking for ways to stretch a little into enough—from saving bacon drippings to using ground beef as a component to dishes, not the main star—Americans had to get really creative to feed their families.
In a “Country Wartime Housewives” pamphlet, Knox—the gelatin company—shared a simple way to triple your pound of butter. “If you now have to stretch food money, here is a way you can save about one-third on butter bills.” The pamphlet then shares a recipe for “Knox Spread,” a butter, water, evaporated milk, and gelatin mixture.
It says to soften gelatin in a bowl with ¼ cup of cold water. Place that bowl into a dish of hot water and stir the gelatin until it’s completely dissolved. Meanwhile, cut your pound of butter into cubes. Again, put it in a bowl atop of hot water until the butter is soft, but not melted, but feel free to leave it out to get to room temperature.
