just a note back to fruitcakes -- last night i asked my mother what changes
they made to fruitcake recipes during the war (WWII), and the question
really sent her back:

"oh, honey for the sugar of course, because of the wartime rationing, and
that gosh-awful oleo for the butter.  that oleo had that awful color.  and
heavy on the eggs for the moisture to compensate for the lack of butter.  no
problem with the bourbon ... "


--
L. Rebecca Johnson Melvin
Special Collections
University of Delaware Library
Newark, DE  19717-5267
(302) 831-6089
(302) 831-1046 FAX
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