BREAD—and BUTTER?

New Zealand Listener, Volume 9, Issue 230, 19 November 1943, Page 19

BREAD—and BUTTER?

bread, and even more especially home-made wholemeal bread), is now more importent than ever, for in these days of shortages, it helps out with the necessaty daily quota of (1) protein (or building food), (2) energy-producing calories (3) B-complex vitamins, and (4) iron. When eggs, malt, milk, raisins; nuts or dates are added to the bread mixture, they give not only variety, but also greater food value. Therefore, let us turn our attention to providing a variety of "spreads" in order to make up for any shortage of butter. Otherwise, we might be inclined to eat less bread, and that wouldn’t be good for our wartime diet, and would hinder our growing effort to build up a perfectly fit and healthy. younger generation. The Oslo Meal You remember this famous meal, which contains all the protective food elements necessary for health. The first experiment was conducted in Oslo for the purpose of making good the food deficiencies in the diets of poorer children; and it was so successful that the meal was adopted in nearly all Norwegian schools. It was afterwards taken up in London schools, and later in Melbourne and Sydney. Notice how little butter it contains:-Three slices wholeméal bread, %oz, butter, 340z. cheese, ¥% pint milk, half an apple or an orange, and 4202. of wheat germ. This is an easy and good lunch for schoolchildren; if you make your own bread, in¢lude a cupful of Vimax, which provides the extra wheat-germ. Extended Butter Try this with half or quarter quantities first, to see if you like it. Take one pint of good milk. Dissolve a heaped teaspoon of gelatine in 2 tablespoons of milk, taken from the pint. Put it over hot water for about 5 minutes to dissolve. Cut up 1lb. butter into little bits, and soften in) a dish over hot water. Whip up the milk and gelatine mixture into the butter, and put aside to set. Peanut Butter This makes a good "spread," especially combined with chopped dates or raisins. To make at home:-Three pounds peanuts (roasted and shelled), 1 dessertspoon salt, 1 tablespoon olive oil. Mince the peanuts 3 times through mincer, and mix in oil and salt. Put in jars. If liked, you can use melted butter instead of oil-you may even find the nuts need no oil at all added to them. Tomato Paste (No Butter) We all hope to have plenty of homegrown tomatoes this year, so this recipe will be very useful. It uses no butter at all. Half pound of ripe tomatoes, "lb, cheese, 1 egg, pepper, salt and mustard to taste. Cut up tomatoes, grate cheese, and beat egg, adding salt and flavours. Cook slowly in a double saucepan. B READ (especially wholemeal

Cottage Cheese A quart of milk, 1 tablespoon rennet, 1% teaspoon salt. Warm milk until blood heat, then pour into mixing bowl and add rennet and salt. Leave to set for a few hours. Then put it into a cheese bag or salt bag. Hang up on a nail to drain, leaving a clean bow! under bag to save the whey, which is good to drink. Leave till next morning. Take out of bag and put into a round dish or tin. Press down, then leave a plate on top, and a weight to keep it down. Ready to use on same day. Delicious with bread and butter, and very cheap to make.

Meat Paste One pound steak (remove fat), and cut up a little, 20z. (or more) butter, 2 tablespoons anchovy sauce (or herring paste), 4% grated nutmeg, % teaspoon pepper, 14 tablespoon salt, 44 teaspoon ground mace. Put all in basin, steam 3 hours, strain gravy off. Put meat through the mincer, add gravy. Put in jars, cover with paper.