Saving Food for Britain

Greymouth Evening Star, 30 May 1946, Page 10

Saving Food for Britain

Weekly Meal Plan' i

This is the sixth of the series of weakly menus prepared by the Home Science Extension Service, University of Otago. With coupon saving as the guide, the following rneals 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. Friday. Breakfast. —Bacon and browned potatoes (in’ oven or fried). Dinner. —Russian fish pie, mashed carrots and parsnips; baked jam or treacle roly poly. Tea or Luncheon. —Cheese savoury with tomatoes. Saturday. Breakfast.—Savoury mince on Dinner. —Tongue mould, mashed potatoes, lettuce with beetroot and cucumber salad; apple pie. Tea or Luncheon. —Scotch woodcock. Sunday. Breakfast. —No cooked dish. Dinner.—Roast mutton (neck and breast), roast potato and parsnips, cabbage; jellied trifle, top milk. Tea or Luncheon. —Cold . tongue mould, lettuce leaves, celery. Monday. Breakfast. —Bread omelette. Dinner.—Curry and barley, steamed potatoes, silver beet; Dutch pudding. • „ , Tea or Luncheon. —Celery hu Gratin. T uesday. Breakfast. —Grilled sausages. Dinner.—Braised heart, cauliflower with sauce, potatoes; rhubarb or apple sponge. Tea or Luncheon. — Vegetable shortcakes. Wednesday. Breakfast.—Potato pancake. Dinner. —Steak and kidney pie, pumpkin, potatoes, baked stuffed apples, butterscotch sauce. Tea or Luncheon. —Fish chowder. Thursday. Breakfast. —Apple and fried bread. Dinner.— Tripe and tomatoes or oysters, or casserole of rabbit, potatoes, spinach; steamed cabinet pud-

ding, sweet sauce. Tea or Luncheon. — Luncheon sausage, lettuce salad, grated carrot. Meat coupons available for the week: 6/-. Rationed meat order: Saturday, lib mince, 8d; 5-61 b neck and breast mutton, 2/6; Wednesday, L’lb blade steak,. lOd; total, 4/-. Recipes.

Russian Fish Pie.—Take 11b of white fish, cook gently and flake it. Boil cup barley or macaroni till tender. Add 2 tablespoons of chopped parsley and 1 4 tablespoon of lemon juice to 2 cups of a thick white sauce. Place in a greased dish in alternate layers with cooked fish and barley, ending with a layer of sauce. Sprinkle the surface with 1 cup of soft breadcrumbs which have been mixed with 1 tablespoon of melted fat, and bake in a moderate oven for half an hour.

Cheese Savoury with Tomatoes. — Fill a greased pie dish with alternate layers of breadcrumbs, grated cheese and tomatoes, either fresh or preserved. Season the crumbs with pepper and salt. Potted meat, fish paste, or cold cooked fish may also be used up in this way. Pour over sufficient milk to soften the crumbs, but do not make too wet. Place small pieces of fat over the top and a sprinkling of dried' breadcrumbs. Brown in a hot oven for 15 to 20 minutes. Tongue Mould.—Four to six sheep s tongues, 2 cups meat stock, ’.oz gelatin, salt, pepper, parsley, 2 hardboiled eggs (if available). Cook the tongues till tender, well covered in simmering water. Skin, and when cold slice thinly. Dissolve the gelatin in the stock and cover the bottom of a wet mould. Allow to set, then garnish with egg slices and sprigs of parsley. Set with more liquid. Continue making layers of tongue and egg until all has been used. When set unmould and serve on lettuce. Poultry,' ham, or ox tongue may be used instead of sheep’s tongues. Scotch Woodcock. —One ounce butter or cooking fat, 2 tablespoons flour, i pint milk, a little pepper and dry mustard, 1 egg and 1 ■ teaspoon finely chopped parsley. Put the fat in a saucepan and melt it. Then carefully stir in the ■ flour and seasonings, gradually add the milk. Bring slowly to the boil and then stir in the egg. Let is thicken but not boil. Pour on to slices of toast. If these have been spread with anchovy or a savoury paste a tasty dish will be the result.

Jellied Trifle.—Make a pint of raspberry jelly. ' Split lengths of stale sponge, and spread with a tart jam. Join togethei’ and put in a mould or basin. Cover with warm jelly and leave to set. Place another layer of cake on this and pour over the remainder of the jelly. Turn out when set and garnish. Fruit may be added for variety.