When times are tough and money is tight, we need only look to our grandparents and great-grandparents for a slew of tips and tricks to help stretch every penny. Lessons of a frugal life should be passed down from generation to generation—you never know when circumstances change, or emergencies come about. Through the years, we’ve shared plenty of these good-to-know tips—and they still hold up to this day.
Adding diced mushrooms (or lentils) helps stretch a pound of ground beef to feed the whole family. Relying on pantry staples means fewer trips to the grocery store—and Door Dash orders. Reviving stale bread and making your own DIY spice blends help to make the most of what you already have. Buying bigger pieces of meat and breaking it down yourself often saves you money versus buying individual cuts.
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.
Using an electric mixer, whip a 14.5-ounce can of evaporated milk with the gelatin mixture then beat that mixture into the softened butter. Add salt to taste. Pack into a dish and store in the refrigerator.
Through the years that recipe was made simpler. So if you’ve scoffed at the price of butter lately, give this old-school trick a try. In a bowl, bring your pound of butter to room temperature. Then cream the butter with evaporated milk or condensed milk—but not sweetened condensed milk, unless you’re looking for something akin to honey butter.
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This creates a soft butter spread that can be used in a million ways. From topping pancakes and waffles, to smearing on hot bread out of the oven, this creamy spread is a delicious way to save yourself some money at the till. Be warned, don’t use this spread to sauté your dinner. Instead, use a type of oil and save this mixture for spreading, mixing, and topping your favorite foods and meals.
Dining and Cooking