Good fare in war-time : Food education memo no.3 / issued by the Board of Education.

Date:
1942
Catalogue details

Licence: Public Domain Mark

Credit: Good fare in war-time : Food education memo no.3 / issued by the Board of Education. Source: Wellcome Collection.

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    4. Baked Stuffed Herrings; Potatoes; Turnip Tops; Barley Fruit Pudding. 5. Potato, Leek and Cheese Pie; Cabbage; Eccles Roly Poly and Custard, 6. Farced Liver or Liver Hot-Pot; Carrots; Apple Cake and Sweet Sauce. 7. Braised Brisket with Green and Root Vegetables; Fruit Tart and Custard. 8. Savoury Oatmeal Pudding; Potatoes; Spinach; Chocolate Blancmange. 9. Stuffed Sheep’s Hearts; Potatoes; Parsnips; Fruit Salad and Custard. 10. Tripe and Onions; Potatoes; Turnip Tops; Fig and Apple Pasty and Milk. 11. Salmon Savoury; Winter Salad; Chocolate Pudding and Sauce. 12. Vegetable Pie; Potatoes; Date or Fig Pudding and Custard. NOTE: (1) Allow a slice of National Bread per person for each meal. (2) For Recipes, see Index. PACKED MEALS A good variety of food stuffs in correct proportions is equally important for packed as for ordinary meals, and the fact that the former must be carried demands ingenuity in planning and preparation. Picnic meals in the past have too often been dry and uninteresting, the plain meat sandwich and jam tart have of necessity given way to a variety of appetising savoury and sweet sandwiches, pies and moulds for which sustaining and health-giving foods are used. A selection of savoury sandwiches, pies and moulds with salad and/or fresh fruit, and a glass of milk makes an ideal, in fact, almost a perfect meal. Hot soup thick with finely shredded vegetables, scraps of meat and grated cheese, etc., which can be carried in a Thermos flask will undoubtedly be a popular addition to carried meals in wintry weather. Portable pies, if made in patty tins or saucers, allow greater depth for a more generous helping of filling. In fact, itis important that in the case of both sandwiches and pies a generous allowance of filling in proportion to bread or pastry should be given. Indi- vidual savoury and sweet moulds may be made in cartons, or in small metal moulds or tins of good quality and carried in these containers. Some salad or fresh fruit should be included with every meal. Salads, e.g. lettuce, watercress, shredded celery, etc., keep fresh for a long time if packed in a small air-tight tin, or in a grease-proof paper immediately after cleansing. For Savoury Pies, see pages 16 and 7. » sandwich Fillings, see below. ,, savoury Moulds, see pages 12 and 7. » sweet Moulds, see pages 19 and 24. Sandwich Fillings 1. Watercress, lettuce, shredded celery or carrot, with hard-boiled egg, cheese or meat—flavoured with salad dressing, chutney or mustard. 2. Scraps of meat with finely chopped pickle or raw prunes mixed with mashed potatoes. 3. Slices of rabbit or brisket mould with mustard and grated carrot. 4. Mashed pulse with chutney, finely chopped pickles or herbs, or chopped raw prunes, or flaked sardine, mackerel or herring. 5. Fruit pulp, shredded celery, raisins, cheese or nuts and grated orange rind. 6. Fruit pulp, chutney and scraps of meat or nuts. 7. Flaked sardines, tinned salmon, mackerel, fried or grilled herring or kipper or salt cod with or without grated carrot or mashed pulse. SAVE FUEL. A salad a day to keep both coalman and doctor away.