Wartime Food Advice, South Africa, 1945

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.

SPECIMEN MENU.

BREAKFAST.

Fruit juice or Whole Fruit

Kipper or Haddock (small portions)

Potato Patties

Toast                Jam                  Marmalade

Coffee             Milk Beverage

LUNCH OR SUPPER

*Cream of Spinach Soup

Raw Tomato Stuffed with Salad of Meat

and Vegetable Leftovers

Salad Greens

Hot Rolls                     Cream Cheese

Cocoa                          Milk

DINNER.

Clear Soup

**Creole Meat Pie

Baked Potatoes

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.