More Info →Meal plan for a week

Meal Plan for a Week

Planned for a family of four, this is another of the
weekly menus prepared by the Home Science Extension
Service, Otago University. The cost of the meat used is
4/9, leaving 1/3 worth of coupons for the Food for Britain
Campaign.

Friday
Breakfast: Scrambled egg on toast,
or baked apples.
Dinner: Steamed stuffed fillets of
fish, pumpkin, potatoes, pancakes with
apple jelly.
Tea or Luncheon: Mock goose with
fried onions.

Saturday
Breakfast: Bacon and fried bread.
Dinner: Casserole of veal shank
(or mutton), baked potatoes, cabbage,
lemon suet pudding, lemon sauce.
Tea or Luncheon: Club sandwich
of potted beef and celery.

Sunday
Breakfast: Fruit (no cooked dish).
Dinner: Casserole of baked stuffed
steak, roast potato and pumpkin,
silver beet, apple sponge (gelatine).
Tea or Luncheon: Cream of celery
soup, lettuce leaves.

Monday
Breakfast: Tomatoes and bacon.
Dinner: Canelon of beef, potatoes,
marrow and sauce, Egyptian pears
and junket.
Tea or Luncheon: Salad of cold
meat or ham, cucumber and celery.

Tuesday
Breakfast: Pumpkin cakes.
Dinner: Stewed neck of mutton, as
Dutch stew, carrots, cottage pudding,
sweet sauce.
Tea or Luncheon: Russian vege-
tables.

Wednesday
Breakfast: Smoked fish.
Dinner: Sausage and apple savoury,
potatoes, silver beet, semolina snow.
Tea or Luncheon: Hunt Pie.

Thursday
Breakfast: Kidney on toast.
Dinner: Hamburg steaks, potatoes,
mashed carrot and parsnip, apple corn-
flake pudding.
Tea or Luncheon: Baked stuffed
marrow, cheese sauce.

[image]

MOCK GOOSE: This makes a substantial
tea or luncheon dish, or may even be the
main course at dinner with green vege-
tables. Take 1½lbs. potatoes, 2 large cook-
ing apples, ½ teaspoon dried sage, 2 cups
vegetable stock, 1 tablespoon flour, salt,
pepper, and 4oz. grated cheese. Scrub and
slice the potatoes thinly. Slice the apples.
Grease a baking dish, place in layers as
follows: potatoes, apples, sage, salt, pepper
and cheese. Repeat, leaving potatoes and
cheese on top. Pour on 1½ cups of stock,
and bake in a moderate over for ¾ hour.
Mix flour with the remaining stock, pour
into the dish and cook ¼ hour.

CANELON OF BEEF: To make this
tasty dish from left-over beef, mince about
¾lb. cold meat and mix with the following
ingredients: 2oz. chopped ham or bacon,
1 dessertspoon grated lemon rind, 1
dessertspoon chopped parsley, 3oz. bread-
crumbs, salt, pepper, thyme, and 1 beaten
egg, or 2 to 3 tablespoons of milk. Form
the mixture into a roll and wrap in greased
paper. Bake in a moderate oven for 20
minutes. Serve with gravy or tomato
sauce.

RUSSIAN VEGETABLES: Cut the fol-
lowing vegetables into neat dice or pieces
and place in a casserole: ½lb. carrots, 1
parsnip, 1 onion, ½lb. potatoes. Add a few
peas or beans, if available, an ounce of
barley, 1 rasher of bacon cut into pieces,
¾ cup chopped tomato, or tomato juice,
and 1 cup of vegetable or meat stock.
Season well, cover tightly and bake or
cook 2 to 3 hours till all ingredients are
tender.

SAUSAGE AND APPLE SAVOURY:
1lb. apples, 1lb. potatoes, ½lb. onions, ½ to
1lb. sausage meat, ½lb. tomatoes, 1½ tea-
spoons salt, pepper, 2 tablespoons dripping.
[Peel] and thinly slice apples, potatoes,
onions and tomatoes. Heat the dripping
and lightly brown the onions. Place
alternate layers of potatoes, onions, apples
and sausage in greased casserole, sprinkling
season between the layers. Place tomatoes
on top and bake in a moderate oven for ¾
hour. Remove the lid, and bake 15
minutes longer. Sprinkle with chopped
parsley before serving.

HUNT PIE: Minced meat, cooked or
fresh, ½lb.; grated onion, 1 teaspoon; dived,
cooked vegetables, 3 cups. Season the meat
and place in layers with the cooked vege-
tables in a baking dish. Add a little
vegetable stock. Cover with the following
pastry: 2oz. flour, 2oz. fine oatmeal, 2oz.
grated cheese, 2oz. dripping, ½ teaspoon
salt, water to mix. Cut or rub the fat
into the dry ingredients, add cheese and
mix to a stiff dough with water. Roll out,
and cover pie. Bake ¾ hour in a moderate
oven. Serve with cooked or fresh greens.

Vegetable Prices for July
Ceiling prices per lb. for vegetables in July are:--

North
Island.
Nelson
& Marl-
borough.
Buller & Ina-
ngahua
Counties.
Westland
& Grey Counties.
South-
Land.
Canter-
bury
& Otago.

d.
d.
d.
d.
d.
d.
Silver Beet

.
4¾
4¾
4¾
4¾
5
4¾
Cabbages (Drumhead
and Savoy varieties)
3
3
4
2¾
2½
2¼
Cabbages (Spring and
Pointed varieties)

4
4
5
4½
4¼
4
Swedes

1½
1½
1¾
1½
1
1
Parsnips

...
3¼
3¼
4¼
3¼
3
[2¾?]
Carrots

.
2½
2½
3½
2½
2¼
2
Pumpkins and Squash
2¾
2¾
3¾
3¾
3½
3½
Kumeras

..
4
4¾
5¼
5¼
5
4¾
Graded Onions

3¼
3¼
3¼
3¼
3¼
3¼
Ungraded Onions
.
2¾
2¾
2¾
2¾
2¾
2¾
Pickler Onions

.
3¼
3¼
3¼
3¼
3¼
3¼
POTATOES
d.
Canterbury, Otago and Southland

. 1¾
Metropolitan areas of Auckland and Wellington, and in the towns
of New Plymouth, Wanganui, Napier, Gisborne, Picton, Blenheim,
Nelson, Westport, Greymouth and Hokitika

. 2
Elsewhere in New Zealand

.. 2¼
In some remote areas where long-distance freights are involved,
slightly higher prices for some vegetables may be authorised by the
Price Tribunal.