ADULTERATED FOOD
Sir, —A housewives' association is getting under way here in Auckland and I understand one of its objectives is to stop the wholesale adulteration of food. I think our food is adulterated to an extent undreamed of by the general public. In some cases it is for speed, rather than the slower smoking and old-fashioned curing, and sometimes for mere fancy looks. Under what heading coloured bacon comes I do not know. But two rashers of bacon —added to a large 3slb. beef steak pie, in an endeavour to put some flavour into our often tasteless beef—coloured the pie meat and gravy to such an extent that the diners exclaimed at the sight- of it, for the gravy looked like bright blood and the meat raw. We ate some for the sake of the cook, but I anxiously waited for doubtful symptoms to appear (which didn't). But nobody ventured on a second helping. There is certainly room for an active housewives' association and all* it stands for. including the much-discussed open market. Epsom Housewife.
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https://paperspast.natlib.govt.nz/newspapers/NZH19400104.2.114.4
Bibliographic details
New Zealand Herald, Volume LXXVII, Issue 23545, 4 January 1940, Page 11
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176ADULTERATED FOOD New Zealand Herald, Volume LXXVII, Issue 23545, 4 January 1940, Page 11
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