FOOD SAVING

Ashburton Guardian, Volume 66, Issue 247, 31 July 1946, Page 8

FOOD SAVING

HELPFUL RECIPES A series of recipes, designed to help the food-saving campaign, has been issued by the Famine Emergency Coriimittee. Potatoes. —Cook potatoes in their jackets as often as possible. Boil or steam them this way, and those who cannot eat the skins because of digestive troubles can remove them very easily. There is practically no waste of potato, and the full nutritive value is retained. Baked potatoes (in their jackets) are delicious, and floury if properly handled. Immediately they are removed from the oven, open with a fork, and press open. The steam is thus released, instead of condensing inside the potato as it cools, giving a more floury texture. Before baking, the skin may be brushed with melted fat if desired. This gives additional flavour to the skin, and makes it shiny and soft. Mashed potatoes must be served as soon as mashed, as they rapidly lose their vitamin C on standing. Dutch Apple Cake.—Flour, Soz; sugar, 2oz; baking powder, 2 tsp.; salt, 1 tsp.; nutmeg, a pinch; egg, 1; fat, 23-oz; milk, 1/3 cup; apples, lib. Mixture for top; butter, 11 to 2oz; brown sugar, 1/3 cup; nutmeg and cinnamon, 1/8 tsp. each. Sift the dry ingredients, cut or rub in the fat, add the beaten eggs and milk. Spread in a greased pan, and cover the top with slices of apples (cut in sixths or eighths), pressing thin edges into the dough. Bake in hot oven for half-hour. Remove from the oven and spread the apples with sugar mixture well creamed. Continue baking at a lower temperature for' 1 hour or until the apples are soft.