Victoria University College

Manawatu Times, Volume 66, Issue 99, 28 April 1941, Page 3

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE For many years a voice of scientific authority has been crying in the wilderness that the way to nutritional salvation is via whole grain cereals. Yet despite the efforts of scientists and ■ teachers many people still persist stub bornly in a dietary regime of white bread, prepared cereals and polished rice. The vitamins, which were only a tiny cloud on the nutritional horizon 3u years ago, now bulk so large as to con stitute a major health problem, yet the people who still use white flour prefer to dedicate these vitamins to tho live stock industry. In England to-day the necessity of restoring the minerals and vitamins to the diet is being realised, and it is obvious that we must do the same here in New Zealand. Wholemeal or other whole cereals can be substituted for white flour in prac tically any recipe. Here are a few recipes for short pastry which could well be used in place of the favourite white flour pastry. If some white flour is used there is no reason why a little wheat germ could not be added to the mixture. Ingredients.—Wholemeal, 60z., white flour 20z., (or all wholemeal), butter or other fat 40z., salt $ teaspoon, water. Method.—Mix the flour and salt in a basin, sieving them if possible. Put tho shortening into the flour and cut into small pieces. Mix to a stiff consistency with cold water. Turn on to a floured board and knead lightly till free from cracks. Roll out to required thickness. Oatmeal pastry:—Ingredients.—6oz. medium oatmeal, 2oz. flour, 4oz. butter or other fat, 4 teaspoon salt, cold water. Method is as for wholemeal short pastry above. Potato and wdiolemeal crust:—lngredients.—4oz. cooked potato, 4oz. wholemeal, 3oz. butter or other fat, A teaspoon salt, cold water. Method.—Use dry, mealy potates for making this pastry. Sieve the potatoes. Measure tho flour and salt and cut in tho fat, then add the potatoes and mix lightly together. Add sufficient water to form a light, firm dough. Roll out. Savoury filling for pastry:—lngredients.—l leek or onion, 2 carrots. 2oz. of kidney or cheese, seasoning, stock or Marmite and water. Method.—Chop the onion or leek finely and grate the carrots. Cut tho kidney in small pieces or grate the cheese and mix all the ingredients together using about 1 tablespoon of the liquid. •Season. This filling could be used for i Cornish pastries or small savoury turn- i overs. Any meat could be used in place of the kidney. Rhubarb and banana filling:—Pre- I pare sufficient rhubarb for the pie or j tart and slice two or three bananas fairly thinly. Add brown sugar and a pinch ! of ginger. For a pie the rhubarb is un- ; cooked but for a tart cook the rhubarb, j then add the bananas and other ingredients.