The Ministry Of Food THIS WEEK'S Because you are asking more and more for recipes, we at the Ministry of Food feel that our advice is being of use to vou. Now we hope to be even more helpful. OafO Everv week we are going to choose a special recipe for you. This recipe, wvon't try to be 'clever ', it will he simple, practical, economical. It will make the best use of the foods which are in good supply in the shops. You can hear this " Recipe of the Week" broadcast each Monday in the Kitchen Front programme at S.55 a.m. You can cut the recipe otut of this paper. Yotu can actually watch it being made at your local Food Advice Centre. at the Ga;s and Electricity Showrooms, and elsevwlere. Look out for the special recipe every week. Hlere is the first. Time : Preparation 15 ninutes. Ingredients: 2 to 4 oz. corned beef, 4 oz. soaked bread, 6 oz. mashed carrot, mock horse-radish (4 tablespoonfuls grated swedes, Vi teaspoonfuls mustard,i.i tablespoon- fuls vinegar),.chopped parsley, pepper and salt. Quiantity: for 4 people. Method: Mix the swede, mustard, vinegar together, and add the other ingredi- ents. Press into basin and leave with platc and weight on top for about 4 hours. Turn out, cut into slices and serve with potato salad and watercress. * * *1 STUFFED POTATOES (witlhout l/sing oven) Boil potatoes in their jackets until nearly cooked. about i hour. Drain off water. Cut the potatoes lengthwavs into halves. Scoop out centre. Mix the scooped-out potatoes wPith finely chopped corned beef and parsley. Add salt and pepper and pinch of mixed herbs. Put this mixture back into scooped- out potato shells. Place potatoes in a baking tin, wvell greased. Bake under slowv grill until liLghtly broxvned. Listeni to the Kitchen Front at 8.5f eery morninw. YOUR CUP OF TEA Your tea ration Avill go further if vou follow these rules. i. Warm the teapot thoroughiv before putting the tea in. 2. See that the kettle is boiling fast. 3. Make thc tea as soon as the wvater is boiling. 4. Takc the pot to the kettle. 5. Give the tea three minutes to brew. A SALAD A DAY . . . T'ry and serve some kind of salad everv day. Fresh vegetables are an essential part of your daily food, without them you are not getting your proper supply of Vitamin C. Wlhiat lo you think of this salad for supper tonight '1'imne: Preparationi. minutes. Ingredients: x bunch watercress, 2 large carrots, I small turnip, chopped spring onion or leek if possible, 2 tablespoonfuls chopped parsley, 4 tablespoonfuls war-time salad dressing. Qiuatntity: for 4 people. Method: Mix to- gether the grate4 carrot, turnip, chopped spring onion or leek and salad dressing. Place in a bowvl.surrounded with wvatercress, and sprinkle with chopped parsley or water- cress. Make dressing by mixing together, vinegar, a little made-mustard, pepper and salt. PRUNE ROLY Time: Preparation so-is minutes, cooking X hour. I7ngredients: 8 oz. national flour, 2 teaspoonfuls baking powder,i tablespoonful syrup, !, teaspoonful cinnamon or spice, ? teaspoonfuls sugar, 2 oz. breadcrumbs, 2 to 4 oz. prunes, x oz. cooking fat, pinch of salt. milk and water for mixing. Quat,:- titly: for 4 people. AMethod: Blend flour, baking powder, salt. Mix to a soft consis- tency with milk and water. Roll out. spread wvith prunes, breadcrumbs, syrup. sugair and cinnamon. Form into a roll. Melt the fat in a roasting tin and vhen hot put in the roll, turning it in the fat. Bake for I hour. "' l-lousehold' milk? Whv. ma, that's easy: (-Made this way it canr't go checsv.) First the water, titen the powder."' (Mothers nevcr quite,felt prouder !) FOOD FACTS No. 92. THE MINISTRY OF FOOD. LONDON, W.1
