SAVE FOOD FOR BRITAIN

Chronicle (Levin), 2 May 1946, Page 3

SAVE FOOD FOR BRITAIN

MENU TWO Eba A FAMILY OF 2 ADCTLTS AND 2 C'HILHREN . OVEfi 5 YEARS. Tiua menu is also to include ea'ch lhofnihg for- breaki'ast, ffeahio* stewe'd fruit vvlien po'ssible, ccfea'l of porridge, toast and rnilk or a milky beverage. The suggestions below are for ' thosd who preler or need a Cooked breakfast, \Vhieh will bc in addition to the above, or a substitule for Ihe cereal. Tea or Juucheon will also include bread, butter, jam, syrup or lioney or marmite, and a beverage (milk for children). I'riday: Breakfast, *bread omelet; dinner, baked crumbed fillets of sole or flounder, potatocs baked in jackets, siiver bect, ^steamed fruit pudding; tea or luucheon, onions with cheese sauce. Haturday : Breakfast, fried bread and apple; dinner, veal and baeou casserole, steamed potatocs, beans, semolina snow; tea or luucheon, *sausagc and bean pie; ration meat order and coupons (available 0s worth), veal steak, 21bs, 1/10. Sunday: Breakfast, fruit (no cooked dish); dinner, *jcllied veal shapc, mashed polatoes, beetroot (sliced), pcas or celery, baked gingerbread and spico sauce; tea or lunelleon, *=toasted open cheese and tomato sandwich, lettuco leaves. *Kecipes following. Jellied Veal Shapc: Buv enough veal for two days and cook it all in the easserole on Saturday. With the meat not used follow these gCneral directions. Jellied meat dishes may be made from anv cold meats, poultry, game, or a mixture of these. Cooked and diced vegetables with the exception of potatoes and green vegetables can also be added. Add {. cup of chopped pickles or gherkins to 1| cups of minced meat, or meat and vegetable mixture. Make a stock of meat gravy or vegetable water, and add gelatine according to the directions on the paeket. Mix all together, season well, and leave to set. For au attraetive garnish, line the bowl first with sliced liard-cooked egg and chopped paTsley. When set, turn out and surround with lettuce leaves. Sausage and Bean Pie: Sarrsages, cooked flb., haTicot beans, cooked ilb., vegetables, cooked, 11b., brown sauce or grav.y, i cup, salt, pepper. Slice the sausagos, combine with the beans and chopped vegetables in a piedish. Add seasonings and sauce or gravy. Cover with a pastrv made from 4oz. flour, 2oz. dripping, \ teaspoon salt, and water to mix. Bake in a liot oven for 4 hour. Toasted Open Cheese and Tomato Sandwich: Spread whole or half slices of bread cnt |in. thick, with a mixture of grated cheese . and salad dressing — or simply use slices of cheese to fit. Cover with sliced tomatoes, season and toast under the griller or in a hot oven for .10 miautes. _