A SUBSTITUTE FOOD.

New Zealand Herald, Volume LXVIII, Issue 20935, 27 July 1931, Page 14

A SUBSTITUTE FOOD.

VALUE OF WHOLE WHEAT.

In advocating the buying of New Zealand manufactures and products, a correspondent makes a suggestion which may commend itself to many housewives. "Wo send out of New Zealand," he writes, "quite a considerable sum for rice, tapioca, sago and pearl barley. An excellent substitute for these importations is whole wheat It can be used for practically eve-y article of diet which contains the importations mentioned, and is much more palatable and nutritious. Suggest to a farmer that he feed his stock on sago or tapioca and he will say there is not the substance or feeding value as in wheat. Sago, tapioca, etc., are insipid and tasteless compared with good wheat.i For cheapness try plain boiled wheat mixed with golden syrup—or better still, honey. Wheat boiled with fresh fruit (apples, etc.), is very good, or dried fruits can be used instead—such as currants, raisins, etc. Add a little sugar and milk if preferred. When cooked as milk puddings, it is far ahead of the imported articles. In any recipe which mentions rice, sago and tapioca, wheat can be substituted with improved results. It also can be used as pearl barley in soups, etc. To anvone doubtful, I would suggest a trial, arid I think they will agree with what I say. If wheat is soaked for some time it takes less cooking. Even at today's prices, it should b« mudi cheaper tbanHlie imported foods."