FOOD FOR BRITAIN

Otago Daily Times, Issue 26229, 13 August 1946, Page 8

FOOD FOR BRITAIN

MENUS TO SAVE COUPONS This is the fifteenth 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 tp 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. ' N 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: Fried bread and bacon. Dinner: Fish and celery, baked potatoes, pumpkin or swede turnip, jam tarts. Tea or luncheon: Red bunny and cole slaw. Saturday. Breakfast: Baked apples. Dinner: Liver and bacon casserole, baked potatoes, cabbage, baked pears. Tea or luncheon: Vegetable pie. ' Sunday.—Breakfast: New Zealand grapefruit. Dinner: Grilled steak, mashed potatoes, tinned peas or cauliflower and white- sauce, lemon meringue pie or pudding, or butterscotch custard. Tea or luncheon: Cheese and onion club sandwiches. Monday.—Breakfast: FrencE toast and fried apple. Dinner: Mince and onions, or meat loaf, steamed potatoes in jackets, carrots, steamed ginger pudding. Tea or luncheon: Fish chowder. Tuesday.—Breakfast: Savoury potato cakes. Dinner: Roast beef, individual Yorkshire puddings, roast potatoes, cabbage, banana seameal custard or chocolate blancmange. Tea or luncheon: Scalloped kumera and apple. Wednesday.—Breakfast: Scrambled or poached eggs. Dinner: Gurried sausages, steamed potatoes in jackets, leeks, Spanish cream. Tea or luncheon: Cream of pump-’’ kin soup, or onion soup with cheese. Thursday—Breakfast: Savoury fritters. Dinner: Cold roast beef, kumeras or potatoes, onions and white sauce, apple dumplings. Tea or luncheon: Cornish pasties ana gravy.

Instructions For the Use of the Sirloin Using a sharp knife, cut out the bone from the sirloin. Remove the undercut, which is the small eye-shaped piece of tender steak lying on the under side, or opposite side of the bone from the skin. Cut this through into three or four slices and use with the rump steak as a grill. Cut away some of the tail piece and use the lean meat for mince. Form the remainder into a rolled sirloin, fasten with skewers and use for roasting, One sirloin purchased and used this way in the Home Science School yielded:— Roast, 21b 8oz; undercut. 9oz: mince, lib 2oz; fat and bone, 13oz. Rationed Meat Order Meat coupons for the week in tile South Island, 6s'4d. Meat coupons for the week In the North Island, 6s. This menu is planned for the use of a piece of sirloin as practically the only rationed meat used.

Buy a 51b piece of sirloin, unboned and with the undercut left In position. Have the butcher cut the piece from the rump end of the sirloin. (At the same time buy Jib rump steak.) The sirloin bought as the piece should cost only lOd per lb., therefore the week’s order Is: Sirloin, 51b (lOJd) 4s 4Jd; rump steak, Jib (Is lid), 7Jd —total, ss.