FOOD FOR BRITAIN

Otago Daily Times, Issue 26214, 26 July 1946, Page 8

FOOD FOR BRITAIN

MENUS TO SAVE COUPONS This is the twelfth 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 expected that some families will prefer a lighter meal, which 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 (wo adults and two children over five years, but can be used for other family groups, with alterations in the ration meat order as required. Eggs in these menus are kept very low, as it is very difficult to get them in some areas. Families who cannot, get even the few required in the menu and have none preserved will need to replace some of the desserts with simpler ones, and change one of the breakfasts (if a cooked one is needed). Housewives in the country who usually have access to more eggs than housewives in the city can substitute eggs for items difficult to obtain in the country, as fish, and butchers’ small goods. This particular week’s menu is planned around the use of one cut of meat—the forequarter of mutton. This constitutes the only rationed meat for the week.

Instructions Buy tlie whole forequarter, about 10 to 121 b. For a smaller family ask for a smaller forequarter (about 81b). The cost at 5d per lb will be 5s for a 121 b forequarter. Ask the butcher to ’’ raise ’’ the shoulder, thus giving you a shoulder joint weighing about 61b. and A large piece of neck and breast. Use the latter first, as it spoils more quickly. On Saturday make an Irish stew from four of the neck chops, put aside enough chops from the breast for a casserole for Sunday, and use the balance for mince. Cut away all meat from the bones, mince, and make up into a meat loaf or potted meat, to use for tea or luncheon early in the week. Fridayßreakfast: Apple fritters or fried apple and bacon. Dinner: Steamed fillets of fish and parsley sauce, steamed potatoes in jackets, pumpkin, jam tarts. Tea or Luncheon: Vegetable pie.

Saturday:—-Breakfast: Scrambled or boiled eggs. Dinner: Irish stew with potato and other vegetables, cabbage, date semolina or semolina and fruit. Tea or Luncheon: Macaroni cheese.

Sunday:—Breakfast: Fruit (no cooked dish). Dinner: Casserole of mutton, including carrot, onion, parsnip, baked potatoes, dutch apple cake. Tea or Luncheon: Potted meat.

- Monday:—Breakfast: Fried bread and bacon. Dinner: Meat loaf (or roast shoulder of mutton), mashed potatoes, leeks or silver beet, fruit bread pudding. Tea or Luncheon: Cream of carrot soup. Tuesday:—Breakfast: Smoked fish. Dinner: Roast shoulder of mutton, roast potatoes, roast parsnips, roast pumpkin, milk jelly and fruit. Tea or Luncheon: Potato salad, or potato loaf. Wednesday:—Breakfast: Baked apples (cooked the previous day and reheated). Dinner: Cold roast mutton, mashed potatoes, cabbage, beetroot, steamed chocolate pudding. Tea or Luncheon: Savoury turnovers.

Thursday:—Breakfast: Baked kidneys on toast. Dinner: Braised sweetbreads or brains, or in tomato sauce, steamed potatoes in jackets, spinach, baked pears and custard sauce. Tea or Luncheon: Shredded cabbage, carrot and apple salad, cheese on table.