YOUR WEEKLY MENU

Wanganui Chronicle, Volume 90, Issue 89, 17 April 1946, Page 4

YOUR WEEKLY MENU

SAVE THE FOOD CAMPAIGN A SUGGESTED FORM FOR HOUSEHOLD USE

This is the first of a series of j weekly menus prepared by the Home Science Section of the ■ University of Otago. It is de- * signed to save coupons for Britain. Cut the menu out and keep it by you in the kitchen.

According to our standards of food consumption', Britain has been hungry for the past six years. Therefore, let the kitchen front now come forward to attack this problem. Our rations are more than adequate for growth and for maintaining health, provided that we use enough milk, cheese ana vegetables. Let us stretch our rations further so that what we save may go o Britain.

Here is a suggested menu for a family of two adults and two children over five years of age. It is to be understood that this menu includes each morning for breakfast fresh or stewed fruit when possible, cereal or porridge, toast and milk or a milky beverage. The suggestions below are for those who prefer or need a cooked breakfast, which will be in addition to the above, or a substitute for the cereal. Tea or luncheon will also include bread, butter, jam, syrup or honey or marmite, and a beverage (milk for children).

Friday.- Breakfast: Fruit (no cooked dish). Dinner: Baked stuffed fish, parsley sauce, baked potatoes in jackets, beans, rhubarb or apple wholemeal shortcake. ■ Tea or luncheon: French toast and bacon. Saturday.—Breakfast: Potato cakes (using left-over fish). Dinner: P.oast mutton or beef, gravy, roast potatoes, numpkin, cabbage, fruit jelly, top milk. Tea or luncheon: Salad of lettuce, tomato and cheese. (The roast costs 45.) Sunday.- Breakfast: Fruit (no cooked dish). Dinner: Cold roast mutton

or beef, salad, steamed potatoes, baked apple dumplings, custard or vanilla sauce. Tea or luncheon: Cauliflower, and cheese, sauce, fruit and nut loaf.

Monday.—Breakfast: Tomatoes on toast. Dinner: Cold meat, potatoes, silver beet, baked chocolate and bread pudding. Tea or luncheon: Vegetable pie (using any scraps of meat). Tuesday.—Breakfast: Smoked fish in parsley sauce, or poached egg. Dinner: Lancashire hot pot, or steak casserole, cabbage, swedes, macaroni custard. Tea or luncheon: Baked stuffed potatoes. (Four neck chops at 3d-3id each, or lilb steak, 1/1-1/3.) Wednesday.—Breakfast: Stewed kidney, or baked apple. Dinner: Roast, rabbit or sausages, roast potatoes, carrots and white sauce, stewed fruit and blanc mange. Tea or luncheon: Gravy souii, lettuce if possible. Thursday.—Breakfast: Bacon andi fried bread. Dinner: Braised sweetbreads, or tripe and onions, potatoes, cauliflower, baked jam roll, with jam sauce. Tea or luncheon: Savoury scrambled eggs (with chives or parslf'). Total coupons available. 6s. Total coupons needed for the week, 5s Id to 5s 3d. Watch the “Chronicle” for notes on the starred items.