MAKING IT SPREAD TASTY SANDWICH FILLINGS Butter is a "go" food. It gives us energy and supplies us with the essential vitamin A. In our reduced butter circumstances we can use any fat, sugar, or starch to supply energy, while other sources of vitamin "A are cod liver oil, liver, eggs, cheese, green and yellow vegetables. Thus butter rationing threatens only our , food habits, not our health, states the New Zealand Women's Food Value League. To eke out butter for spreading, the following recipes for butter extenders are recommended. Enough should be made for one day only. ]. Melt 2 tablespoonfuls of butter and add 2 heaped teaspoonfuls of skim milk powder. Then add 2 tablespoonfuls of cold milk to the paste thus formed. Stir well with a knife. Reaclv for spreading at once. 2. Beat. A cupful milk jelly (made with top milk set. with powdered gelatine) and \1 b butter. 3. Mix equal quantities of mashed potatoes and butter. Beat well. 4. Make a custard with i cup milk and' 1 heaped teaspoonful of unsweetened custard powder. Add 41b butter to the hot custard. Beat well and allow to set. 5. Use vegetable fat and butter in equal proportions. Melt the fats and beat as the mixture solidilies. Butterlcss Fillings There are many creamy and oily spreads that make excellent sandwich fillings without butter. Here are some suggestions:—Bacon fat with finely chopped leek and seasoning. Cream cheese or cottage cheese flavoured with tomato pulp, chopped chives, parsley, celery or mint, dried fruit or nuts. Cheese paste made with 1 egg beaten. 1 cupful grated cheese, i cupful of tomato pulp or "juice, seasoning. Stir ingredients over gentle heat until the mixture thickens. (This will keep for a week.) Other ideas include: — Creamed fish, shellfish or rabbit. Salad dressing with chopped celery and ham or cheese, grated carrot, lettuce. Liver and bacon paste, made by putting cooked liver and bacon through a line mincer and then pounding to an easily spread paste. Meat paste: Cut up lib of lean steak and place in basin with 1 teaspoonful salt. '• teaspoonful pepper, i teaspoonful powdered mace. I teaspoonful nutmeg. Jib bacon fat and. if liked. 2oz smoked fish or a little smoked roe. Cover basin and steam for 14 to 2i hours. Put meat through mincer and then mix with gravy in the basin, liver, sausage and cress. Caramel makes a good filling. Boil a tin of sweetened condensed milk for 2 hours. Do not open the tin until cold. The caramel is beautifully thick for spreading alone, or with chopped dates or nuts makes a delicious sweet sandwich. The unopened tin of caramel keeps indefinitely and can be boiled in the water when making meat paste. The use of lettuce leaves or cress with these fillings adds both to the appearance and to the taste.
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BUTTER "BUDGET", Auckland Star, Volume LXXVI, Issue 190, 13 August 1945
BUTTER "BUDGET" Auckland Star, Volume LXXVI, Issue 190, 13 August 1945
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