Thrift Exhibition

From the Sheffield Daily Telegraph, 22^nd May 1917.

FOR OUR LADY READERS.

EXHIBITION NOTES.

A DISPLAY OF RATION MEALS.

Interested crowds gather daily around the stands at the Thrift Exhibition which are devoted to the Sheffield Training College of Domestic Science to listen to explanations of the rations displayed.  Visitors should examine the cards showing the exact proportions allowed for each person per meal per day.  The menus are worked out for the week, and the actual rations for each day shown for a family of four at 20s. and 35s. a week for food only.  This means in the first instance only 5s. a head per week, and the meals at this rate consisted yesterday of a breakfast of barley-meal porridge, 2oz. of bread, and ¼ banana each. Dinner of cottage pie made from the remains of Sunday's joint with rice on the top and a maize pudding; and a supper of kippers with 3oz. of bread and cocoa.

At 8s. 6d. a week per head, or 35s. a week for four persons quite an attractive display of dishes was shown, beginning with a breakfast of barley kernel porridge, with 2oz. each of bread and 2oz. of bacon.  Mid-day dinner included barley broth from stock made of the bones of Sunday's joint and taken with 1oz. of bread each: Durham cutlets of haricot beans and cold meat; and castle puddings made from barley flour.  For tea nothing was allowed but some thin oatcakes.  Supper was of mince with a border of rice and fairy blancmange made of jelly and milk.

One of the most thrifty dishes ever encountered was to be found on one of the stands consisting of potato chips evolved from the potato parings, which not infrequently find their way to the dust-bin.  They had been most carefully scrubbed and beautifully fried, and we were allowed the privilege of sampling them, so can speak for their excellence.  An apple jelly made from apple parings looked equally delectable.  Various printed injunctions further emphasised the need for economy such as "Let Rations Rule your Appetite," and the announcement that "Dishes made from scraps of bread are not shown. as there should be no scraps left over" conveyed a hint as to the exactitude with which the bread ration should be weighed out and eaten.

Thrift Cottage.

A room in Thrift Cottage furnished with quite artistic-looking furniture evolved from packing-cases and so on, is very interesting, while the section set apart for laundry work illustrated how this vital branch of the housewife's art may be executed without the use of starch.

Not the least attractive part of the College exhibit is the willingness of those in charge to explain the various methods and articles set forth.  For instance, one of the charming white-capped young ladies was showing how a most serviceable pair of knickers had been evolved from a couple of pairs of stockings after the feet had worn out.  A straw hat covered with knitting in a good shade of green made a really astonishingly attractive piece of headwear seen on the same stand.  

We were glad to see as we passed out of the Hall that a good response is being made to the appeal in the Press by the Glove Waistcoat Society for old gloves to make up into wind-proof waist-coats for the troops.  The Army and Navy Aid Committee are always open to receive gloves for this purpose, but during the exhibition people are asked to take them direct to the stand of the Society.  There they will see much that will interest them, and hear tales of how greatly these warm waistcoats please those who buy them at very cheap rates of from about 2s. 6d. to 6s. 6d.  One soldier, for instance, who had lain out in the open for two days and two nights, expressed the belief that he owed his life to the possession of one of these waistcoats.  Will our lady readers kindly ask their menfolk to look through their gloves and see what they can spare for this beneficent scheme, which gives employment to poor women as well as comforts to the troops?

Uses for Old Kid Gloves

From the Sheffield Independent, 18^th May 1917.

OLD KID GLOVES.

Take Them to the National Welfare Exhibition.

Have you any old or discarded kid gloves?  Then take them with you to the Cutlers' Hall when you visit the National Welfare Exhibition.  There is a stall at that exhibition showing waistcoats for soldiers and sailors made out of such old gloves.  Size doesn't matter, nor the state of dirtiness in which the gloves may be.  The kid is cleaned before being made up, and even the smallest pieces—the finger parts—can all be utilised.  The Glove Waistcoat Society gives employment to women and pays them a living wage, while at the same time making use of material that would otherwise be wasted, and out of it creates windproof garments that are a great boon to our soldiers and sailors.  Bits of fur are also acceptable, for they are utilised in making the overall gloves so much appreciated by the men on the mine-sweepers scouring the high seas that we at home may not have to endure privation.

Eat Less Bread

From the Todmorden & District News, 17th May 1917

EAT LESS BREAD.

We must eat less bread—and no bread must be wasted.  The real national danger is not a shortage of potatoes or sugar, but the shortage of wheat, and without the greatest economy we cannot get through till the next harvest.  Lord Rochdale writes:—At the request of the Director of Food Economy, I am writing to urge the absolute necessity for everyone to eat less food, and especially bread.  It would not be necessary to do this if our danger was realised.  We know that already there is a shortage of sugar and potatoes; we shall soon be short of bread and other cereals.  It is common knowledge that many of us could do with less bread than we are now eating.  One slice of bread less a day for every person in Rochdale would mean a daily saving of about 10,000 loaves.  If we realised that each mouthful of food that we eat more than we absolutely need to keep us in good health, is a definite help to the Germans and prolongs the war, we should be more careful.  By eating too much we prolong the war, and each extra day means the sacrifice of more lives.  The seriousness of our danger must be my excuse for thus appealing to my fellow men.  We know waste of food still exists. I have heard this week of 12 oz. of bread being eaten at breakfast by one man!  Let us from this day show that we can do our part in beating the Germans by making our food last as long as possible, and thus back up the sacrifices of our gallant soldiers in the trenches.

We Must Eat Less Bread

From Woman’s Weekly, May 1917.

WE MUST EAT LESS BREAD. 

Unless we ration ourselves carefully at once, there will come days when there may be no bread at the bakers’.

The Food Controller appeals to every housewife to do her utmost to save on the bread allowance. This can be done if the best substitutes are used, and with little loss in food value. The following recipes are to be highly recommended, and it will be found that the food made with meal, etc., is both palatable and good.

MAIZE MEAL CAKES. 

These are quite fitted to take the place of potatoes and bread at dinner, while for breakfast and tea they are nourishing and appetising in place of bread.
One cupful of maize meal, boiling milk, a pinch of salt, a little cooking butter, one small egg, a little standard flour. 
Put two cupfuls of milk on to heat; when boiling pour it over the meal and stir well with a wooden spoon till it thickens. Add a pinch of salt and about half an ounce of cooking butter, still stirring the mixture over a good heat. When the butter is well mixed in take the pan from the fire, let the meal cool a little, then mix in the well-beaten egg, and enough wheaten flour to stiffen the mixture to a paste. Turn it on to a floured board, roll it evenly to not more than half an inch in thickness. Mark out the paste with round cutters or a tumbler, put them on a well-floured tin and bake in a fairly hot oven until nicely firm.

Here is another much simpler recipe.

 FLAKED MAIZE SHAPES. 

These should be served as the vegetable with meat, vegetarian, and fish dishes, and will be found quite as nourishing. Bread, of course, will not be needed either.
Half a pound of flaked maize, about a pint and a half of water, salt, dripping for frying.
Put the water on to boil, with half a level teaspoonful of salt. When quite boiling sprinkle in the maize and stir with a wooden spoon all the time. Cook steadily till the mixture is thick and solid enough to turn on to a plate. Allow it to cool; it can then be cut in small rounds for frying in the dripping.
The maize can be cooked and cooled in fairly large quantities, sufficient to make cakes for several days.
Many have already given up using maize, as they cannot get used to the flavour, others have persevered and now have taken a real liking to it, and are learning the most practical methods of using it as a substitute.

BARLEY FLOUR BREAD. 

Equal parts of barley and wheat flour give an excellent loaf. The meal can be bought at several of the large stores, but at present it is not plentiful. When you can get it, use it as follows:
Half a pound of barley flour, half a pound of wheat flour, half to one ounce of yeast, a teaspoonful of salt, a teaspoonful of sugar, warm water to mix. 
Rub the yeast and sugar together; add a tablespoonful of tepid water, cover it and set to rise in a warm place. Mix the flour; when the yeast has frothed pour it into a well in the centre of the flour, sprinkle a little flour over it, and the salt round the edges. Put in a warm place. When the yeast has cracked through the flour, mix in enough tepid water to make a dough. Knead this well till it is smooth and elastic, then place the basin in a warm place, cover it, and leave till the dough is double the size. Knead again, make into loaves, let these stand again in the warm for about twenty minutes. Bake in a very quick oven at first, then finish in a cooler part. The loaves are done when they sound hollow on being tapped.

SIMPLE OAT ROUNDS.

The egg here gives additional nourishment; it can be left out for a plainer make that can appear at each meal to save the bread.
Three and a half ounces of medium oatmeal, two ounces of lard or cooking butter, a quarter of a teaspoonful of bicarbonate of soda, two and a half ounces of wheat flour, one small egg, half an ounce of sugar, if liked.
Put the flour, meal, and sugar into a basin. Mix them well. Melt the butter or lard, and stir it into the flour, etc., with the slightly beaten egg, and just a little water to bring the mixture to a stiff paste. Turn it on to a floured board, roll it out thinly, cut into rounds, and bake on a greased tin for ten minutes in a hot oven.

PLAIN OATEN BUNS. 

Four ounces of fine oatmeal, two ounces of cooking butter, lard or dripping, four ounces of wheat flour, one ounce of sugar, one small egg, one teaspoonful of baking powder, milk to mix. 
Rub the fat into the meal and flour, mixing these two together thoroughly. Beat up the egg, stir in the sugar and a pinch of salt. Add the egg and enough milk to form a stiff dough. Turn this on to the board, sifted with meal. Roll it out and cut in eight pieces. Form these into balls and bake on a greased tin for ten minutes. A quick oven will be needed.

IT IS A CRIME TO WASTE A SLICE OF BREAD. Save it in every possible way. Do not have it brought to your table in slices; the slice that is left often goes to the dustbin. Have the loaf on the table, then each can cut as much as he or she needs and no more. If the well-to-do and the sedentary worker will REDUCE THEIR CONSUMPTION OF WHEAT-BREAD BY 1 LB. PER HEAD PER WEEK, the food problem is well on the way to solution.