One of the most popular topics on this blog – if I am to judge by your comments – is that of wartime food and rationing. I have fairly frequently given you the information contained in the World War II British Ministry of Food’s Food Facts leaflets, and of similar government advice from the U.S.A, but I have not to date used anything from South Africa.
Today I give you in its entirety, a display advertisement from the Sunday Times (Johannesburg, Transvaal) of October 14, 1945, and hope you enjoy the advice.
NO GENERAL SHORTAGES OF FOOD.
South African housewives have indeed been fortunate in that such food shortages as have occurred have been “staggered.” Thus for each item in short supply there have always been nutriment satisfactory substitutes available. Appetising, health-promoting meals can be achieved through wise marketing, clever menu-planning, and good cooking.
Fruit juice or Whole Fruit
Kipper or Haddock (small portions)
Toast Jam Marmalade
Coffee Milk Beverage
LUNCH OR SUPPER
*Cream of Spinach Soup
Raw Tomato Stuffed with Salad of Meat
and Vegetable Leftovers
Hot Rolls Cream Cheese
**Creole Meat Pie
Baked Gem or Hubbard Squash
Cabbage Salad with Grated Carrot Garnish
Baked Custard with Dehydrated Pears
Coffee Cocoa Fruit Beverage.
*Two cups medium white sauce combined with 2 ½ cups spinach puree (liquid and pulp)
** Heat 4 tablespoonsful vegetable fat, lightly brown 1 medium onion (diced), ½ green pepper (optional) and 2 cups left-over or tinned cold meat (cubed). Add 2 cups cooked cubed vegetables, 2 cups peeled tomatoes cut small, 1 cup water or stock, 1 teaspoonful salt, ¼ teaspoonful pepper. Thicken with 3 tablespoonfuls flour mixed to smooth cream with water. Pour into round casserole. Cover with short pastry rolled into ¼ inch thickness and cut into circles with medium-sized scone cutter. Arrange circles around edge of casserole with slight overlapping, leaving centre uncovered. Bake at 425 degrees for 20 minutes until top is brown.
Issued on behalf of the Food Control Organisation in co-operation with the
National Nutrition Council by the Regional Food Committee.