Home Science Training Proved Big Advantage

Press, Volume CV, Issue 31018, 25 March 1966, Page 2

Home Science Training Proved Big Advantage

Many people imagine home science students preparing exquisitely tasty dishes for discerning palates, or posing with technicolour food on the front of a cookery book.

But a former Nelson girt found a most practical and unusual opening for her training. She is Mirs Hilary Sturrock, wife of Dr. J. W. Sturrock, who has come to join the staff of thie Crop Research Division of the Department of Sciienitific and Industrial Research ait Lincoln. Mr and Mrs Sturrock were employed ait Britain’s Roithamstead experimental! station where they were associated with a team working on the production of leaf protein for human consumption, under Mr N. W. Pirie. Mrs Stiirrock’s job was cookery with a difference, for it was her business to make the protein substance palatable. It was brought to her in a freeze-dry powder or in a block form which had the consistency of cake yeast. Although unlikely to appeal to sophisticated eating habits, it was being introduced to countries where there were severe protein deficiencies to complement the staple diet, said Mrs Sturrock. “I think a programme of education is essential to introducing these proteins, as often the most needy are also the most particular in their eating habits,” said Mrs Sturrock. It was not Intended to replace protein, but to supplement the diet of people suffering from protein deficiencies to under-developed countries.

Distinct foods and flavours were needed to mask the taste. At first, Mrs Starrock concentrated on making food for the children to Jamaica. This was a coconut slab with a layer of leaf protein to the middle and a wholemeal mixture on the outside. Coconut, banana and Indian spices probably were most successful in disguising the taste, said Mrs Sturrock. After that Mrs Sturrock be-

gam to concentrate on Indian fond. She said Indians had a food rather like Italian ravioli, a sort of flour-and-water paste which could be made into a pie (rather like a cornisih pasty) with protein concealed in the filling. “I was left alone to experiment with the cooking,” said Mrs Sturrock. But she was limited in her ingredients. Scientists and laboratory assistants on the staff were always ready to taste her new creations. People from all over the worid were employed at the station and very often this was helpful. Once when Mrs Sturrock made a sweet Indian dish, Halva, staff members were only mildly impressed, but an Indian on the staff was very pleased with the result and thought that it would be very acceptable in India. Visitors from other countries called frequently and often were able to give astute criticism. “You adjust to the taste,” said Mrs Sturrock. In England, Mrs Sturrock found time to further her interest in pottery. White she was at Rothamstead she attended a seven-day pottery course at Devon, organised by Mr and Mrs John Shelley. About a dozen students attended. All lived in a 15th century manor during the course. The rooms were simply furnished and in keeping with the age of the building. Meals were taken at long wooden refectory tables and there were pottery articles to cope with every domestic situation.