Save Food for Britain by Careful Marketing and Avoiding Waste

Evening Star, Issue 25886, 2 September 1946, Page 5

Save Food for Britain by Careful Marketing and Avoiding Waste

TOPICS FOR WOMEN

With coupon saving as the guide, the following meals are suggested to the. housewife, allowing for variations according to shopping facilities and available supplies. Although a cooked breakfast is included in the day’s menu, it is understood that a lighter meal is /preferred by some families, and should consist of fresh -or stewed fruit, with a cereal such as porridge, or a prepared breakfast cereal with wheat germ Toast, butter, and marmalade, with a milky beverage, should also be included. Similar additions should be made to the main dish at tea or luncheon. This menu was planned for a family of two adults and two children over five years, but can be used for other family groups, with alterations in the ration meat order as required. Tuesday. Breakfast: Apple fritters. Dinner: Mutton and kidney pie, potatoes steamed in jackets, cabbage or Brussels sprouts, rose hip jelly or jelly and fruit. • ' Tea or luncheon: Creamed or scolloped crayfish or oysters. Wednesday. Breakfast: Liver and bacon or kidneys Dinner: Grilled rump steak, mashed potatoes, tomatoes or onions, carrot plum pudding. Tea.or luncheon: Curried vegetables. Thursday. Breakfast: Bacon and apple rings. Dinner: Fried rabbit, steamed potatoes,, marrow and parsley sauce, butterscotch custard or banana seameal custard. Tea or luncheon: Lyonnaise tripe. Friday. Breakfast: Parsley scrambled eggs. Dinner: Fish boiled in vegetable stock, mashed potatoes, carrots, and onions, prune upside-down cake. Tea or luncheon: Boston baked beans. Saturday. Breakfast: Bacon in Yorkshire batter.

, Dinner: Roast beef (corner piece of topside), roast potatoes, cabbage, pumpkin, pears and coffee junket. Tea or luncheon: Fish soup Sunday. Breakfast: Fruit (no cooked dish). Dinner: Cold roast beef, cauliflower and parsley sauce (or salad), swede, mashed potatoes, apple pie and custard. Tea or luncheon: Prune and bacon savouries or baked eggs. Monday. ■ Breakfast: Fried bread. Dinner: Cold meat, gravy, beetroot, hashed browned potatoes, semolina snow. Tea or luncheon: Red bunny and cole slaw. Lyonnaise Tripe. Simmer the tripe in water till tender.) Drain thoroughly (may place in a warm oven to draw off some of the water). Cook some finely-chopped onion in a little fat or butter till slightly browned, then add the drained tripe and cook for five "minutes. Sprinkle with salt and pepper and chopped parsley. Serve with sauce or gravy Upside-down Cake. Flour, 6oz; baking powder, 1J teaspoons ; salt, f teaspoon,-sugar, 4oz; egg, well beaten, 1; milk. £ cup; vanilla, i teaspoon, fat, melted, 2oz; butter, loz; brown sugar, i cup; prunes, cooked, stoned, and halved, 6, or fresh sliced apples; 2 cups. Mix and sift the flour, baking powder, salt, and sugar. Combine egg, milk, and vanilla, gradually add the flour-sugar mixture, stirring until mixed. Stir in the fat and beat vigorously one minute, or until creamy. .Melt the butter in" a square or rectangular cake tin, and the brown sugar and stir until sugar is dissolved; arrange the prune halves or apple slices in the butter-sugar syrup, and ’ cover with cake batter. Bake in' a moderate oven (350 deg F.) about 50 minutes. Loosen cake from sides and bottom and turn out on a plate. ,