BUTTER RATIONING

Timaru Herald, Volume CLIV, Issue 22738, 12 November 1943, Page 4

BUTTER RATIONING

Compensating Foods

With the introduction of butter rationing, it is important that people should know the foods that can helu to compensate for the loss of food value normally supplied by the quantities of butter of which they have become accustomed, says a statement issued by the Department of Health. In the first place, butter is butterfat, and the two other foods which contain butterfat are milk and cheese. The amount of milk normally required is two glasses for adults and three to four glasses for children daily. With loss butter available it is necessary that ad of this milk—and more, if possibleshould be used. The top creamy muk should be saved for the childrens porridge and pudding. More cheese should be used. Grate it in salads, eat it in chunks with bread and a little of your butter, or cook it for the evening meal , .. An important constituent of butter is Vitamin A. which enables the body to resist infection, and also helps to avoid the condition known as nightblindness. Vitamin A is present, for example, in eggs and liver. Cheese, eggs and liver are all foods which can form part of the tea meal —the meal at which so much butter was eaten. The green and yellow vegetables—leafy vegetables, carrots, kumaras—can all help in providing Vitamin A. So can tomatoes. To replace the Vitamin A. then use milk, eggs, liver, green and yellow vegetables and tomatoes. For baking purposes dripping, clarified at home, may be used, and if the butter for spreading runs out. salted beef-dripping in which an onion has been cooked, is suggested as a substitute.

To sum up, the following foods will help to make up the deficiency caused by butter restrictions: First, milk and cheese; second, eggs and liver; third, green and yellow vegetables and tomatoes; fourth, salted beef dripping for spreading on bread: fifth, clarified dripping for baking.