FOOD FOR BRITAIN

Otago Daily Times, Issue 26199, 9 July 1946, Page 8

FOOD FOR BRITAIN

MENUS TO SAVE COUPONS This is the tenth of the series of weekly menus prepared by the Home Science Extension Service, University of Otago. 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. 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.—Breafast: Fried bread. Dinner: Cold meat, gravy, beetroot, hashed browned potatoes, semolina snow. Tea or luncheon: Red bunny and cole slaw.

. 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 scalloped 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. s. d. Meat coupons available for the week 6 0 Rationed meat order— Friday: Corner piece of topside, 3Jlb 2 6 Tuesday: Neck of mutton, 21b .. 1 0 Wednesday: Rump steak, IRb .. 16 5 O'