RECIPES TO AID FOOD RATIONING

Chronicle (Levin), 10 May 1946, Page 8

RECIPES TO AID FOOD RATIONING

Quick Potato Cheese. — 111b. potatoes, cooked and mashed; 4oz. cheese, grated; 2 leeks or onions, chopped and browned. Gombine ingredients and place in a baking dish, If vegetables are hot, brown under a griller, or bake in a hot oven at 400 degrees F. for 20 minutes. Brains and -Sweetbreads. — Brains are treated in a siinilar way to sweetbreads, but they take less time, and after soaking half an hour in warm, salted water, require only live or six minutes' cookiug at simmering temperature. They may then be served in parsley sauce, or cooked in fritter batter. To grill, eoat the parboiled brains with dried breaderumbs and heat under the griller, or near the top of a hot, oven. Rave Bread. — -Remembei' that a fresh loaf sliould not be placecl in the same container as stale bread, as the older loaf will* absorb the moisture frohi the new bread. To freshen stale bread, dip the loaf quickly in water and then place in a moderate oven, or place the loaf in a dampened paper bag, close family, and put in a moderate oven till the bag has dried out. Use grated or crumbled scraps of stale bread as:— 1. Breaderumbs in pnddings, savouries, stuffmgis. 2. Dry, and crush into breaderumbs for coating •figli, gi'ills, tops of savouries, etc. i