COMPENSATING FOODS

Bay of Plenty Beacon, Volume 7, Issue 24, 16 November 1943, Page 5

COMPENSATING FOODS

BUTTER RATIONING PERIOD With the introduction of butter rationing it is important that people should know the foods that can help to compensate for the loss of food A-alue normally supplied by the quantities of butter to Avhich. they havo become acquainted, says a statement issued by the Department of Healtli. In the first place, butter is butterfat, and the two other foods Avhich 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 less butter available it is necessary that aIL of this milk— and if possible—■ should lie used. The top creamy milk should be saved for the children's porridge and pudding. More cheese should be used. Grate it in salads, eat it in chunks Avith bread, and a little of your butter, and cook it for the evening meal. An important constituent of butter is Vitamin A, Avhich enables the body to resist, infection, and also helps to a\ r oid the condition JknoAvn as night-blindness. 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 leafy \ r egetables, carrots;, kumaras,, can all help in providing Vitamin A. So can tomatoes. To replace the Vitamin A, then use milk, cheese, eggs, liver} green ,and yellow vegetables and tomatoes. For baiting purposes dripping clarified at Jiome may lie 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 lip the deficiency caused by butter restrictions. Firstly, milk and cheese; secondly, eggs and 'li\ T er; thirdly, and yelloav vegetables and tomatoes; fourthly, salted beef dripping for spreading on bread and, fifthly, clarified dripping for baking.