Butter
From Conservapedia
Butter is churned cream of milk. An unctuous (usually) yellow solid fat, often spread on bread or used in the production of cakes, biscuits and pastries. Oleomargarine (margarine) is a butter substitute made from vegetable oils.
Until recently dairy farmers denounced oleomargarine as an inferior chemical substitute for butter. It is actually just as nutritious, and a lot cheaper. One tactic was a law that said maragraine could not be colored yellow, so it came out looking like lard.
