SAVE FOOD FDR BRITAIN

Putaruru Press, Volume XX, Issue 1193, 1 August 1946, Page 3

SAVE FOOD FDR BRITAIN

DOMINION CAMPAIGN if Suggested Menus For Small Families This is the 13th of the series of weekly menus prepared by the Home Science Extension Service, Univeseity 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 oupplics. Although a cooked breakfast is included in the day’s menu it is understood that a lighter meal is preferred by somi families, and should contest 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 oi luncheon. Thi s menu was planned for a family of two adults and two children over five years, but can be used for other family groupt?, with alterations in the ration meat order as required. Eiggs 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 and have none preserved, will need to replace some of the desserts with simpler one s 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 round the use of one cut of meat—the forequarter of mutton. This constitutes the only rationed meat for the week. Friday Breakfast: Scrambled egg and parsley Dinner: Baked fish with oyster and onion, beetroot and baked in jacket, pear wholemeal shortcake. Tea or Luncheon: Cauliflower and cheese tuuce. Saturday ■Breakfast: Boorman orange and sugar. Dinner: Corned beef. carrot, onion, swede, mashed potato, steamed suet pudding and syrup sauce. Tea or Luncheon: Baked stuffed potato, celery and" cheese. Sunday Breakfast: EVuit. Dinner: Split pea or lentil eraup, cold corned beef, salad of cabbage, celery, apple, carrot and date or raisin, apple turnover. Tea or Luncheon: Bacon and cheese savouries. Monday Breakfast: Smoked fish and white sauce. Dinner: Baked sausage with apple and onion, Brussel sprouts, boiled potatoes, pumpkin pie. Tea or Luncheon: Baked stuffed marrow. Tuesday Breakfast: Apple or banana fritters. Dinner: Steak and kidney pudding, silver beet, baked potato or steak and kidney whip and custard sauce. ' Tea or (Luncheon: Cream sour, cabbage salad. Wednesday ■Rreakfaot: Fried bread. Dinner: Tripe and onions, sheep tongues or fry and bacon, cauliflower and potato, carrot plum ,pudding, vanilla sauce. Tea or Luncheon: Cheese fondu or cheese and potato souffle. Thursday Breakfast: Apple and bacon. Dinner: Curry, cabbage, potato, cocoa junket and fruit or semolina snow. Tea. or Luncheon: Dried pea , souffle.

Cheese and Bacon Savouries Use stale bread and cut in fingers about the thickness used for toast. Spread with the following mixture: Grate cheese and season with salt, pepper and a little Worcestershire sauce. Add one beaten egg or warmed milk t • efficient to mix the cheese to a spreading consistency. .Spread this cn the bread and top with a strip of bacon from which the rind haa been cut. Put on cold trays in an oven about 350-400 F until crisp and toasted. Takes app~oxinxately 15 minutes. Serve at once. May be used in large piece for tea or lunch or in fingers for afternoon tea or cupper. Pea Souffle Soak marrowfat or Prussian blue peas in soft water for 48 hours. Boil one hour or till soft. Press through a sieve or pour off the water and beat peas to a mash with a fork. Season well with salt, pepper, chopped parsley and add chopped bacon. Add one or two egg yolks and fold the mixture into one or two otiffly b aten egg whites. Pile into an oven dish and cook in a moderate oven twenty minutes to half hour. Serve at once. Fruit Whip Fruit pulp, 1 cup (prune, apple, pear, rhubarb, etc); lemon juice, 2 tsp; egg white, 1 (not necessary); fruit juice, 1 cup; gelatine, 2 tbsp. Melt gelatine in hot fruit juice. Add fruit pulp and lemon juice. Allow to cool and when beginning to set add the egg white if you can s-pare it. Beat until it will holi its shape and pile into serving dish. May be served with thin custard sauce uccng egg yolk.

Here are some suggestions for those who deal with the cut lunch problem:— Keep a stock of grease-proof paper and a jar or two with fitting lids, also some stand-bys such a? grated cheese, shelled nuts, dates or raisin and savoury paste. Order sliced bread and vary the shape of the loaf from time to time.

Never use fillings which make the bread wet, so for that reason as well as other** don’t use jam, pickles, chutney, etc. Wrap each flavour separately.

Here are fillings which can be used without butter:—

Heat one cup milk; add 4oz grated cheese and stir till melted; beat and add one egg; season with salt, pepper and quarter teaspoon mustard; beat with rotary egg. beater. Seasonings to vary it may be chopped celery, finelyshredded leek, chives, parsley, peanut butter or tomato. Or add some bacon rind to the milk while it Is heating. The milk, absorbs the flavour, and the rind can be removed before the cheese Is added.

Liver and bacon paste, like meat paste, can be used without butter. Fry a little bacon and sheep or veal liver. Let cool, and mince twice. Add the bacon fat and season well with salt, pepper, mustard and Worcestershire sauce till of consistency suitable for spreading.

Fish used in sandwiches is best blended with a thick white sauce or with mayonaise so it will spread easily and then avoid the use of butter. To make butter go further for sandwiches dissolve one teaspoon gelatine in one cup hot milk, add quarter teaspoon salt, pepper and mustard, and pour on to half pound butter chopped up In a bowl. Beat with a rotary egg beater until the butter is thick and creamy. Pour into a bowl to set. This will keep for several days and should be used slightly warmedWhen peanuts are available, bake peanuts slowly on an oven tray. Rub off the skins and mince the nuts twice. Add a little melted butter or good dripping to make the paste soft enough to spread. Be generous with the fillings to make sure the lunch is not chiefly bread and butter. Use bread one day old and have a sharp knife and softened fillings. Spread right across and on to crusts. Make sure everyone does eat the crusts, because if they won’t it is better to eut them off at home and use them than to have them wasted after being made into sandwiches. Send four penny stampo to A.C.E. Headquarters, University of Dunedin, Dunedin, for our set of sandwich and savoury recipes.