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Show MANY FOODS HAVE CHANGED USES The age-old adage that "Necessity "Neces-sity is the mother of invention" has never been proven more true than with food products since the war's beginning. Not only was it imperative that new products be developed to substitute for many that had to go to war, but it was also necessary to find new and varied uses for many old and well-known well-known foods. Mayonnaise is one of ' the better examples. Years ago our grandmothers grand-mothers would have thrown up their hands in protest at the very thought of using this food for any culinary purpose other than dressing dress-ing for salads and as a spread for sandwiches. However, the fats and oils shortage brought on by the war put home economists to work to help homemakers combat com-bat this problem. Immediately, large food companies like The Best Foods, Inc., manufacturers of Hellmann's and Bests Foods Real Mayonnaise, recommended this unrationed product for various vari-ous types of cookery. New modern housewives think nothing of making, sauces with mayonnaise, just as it is, melted over hot vegetables, or a base for hite sauces, hollandaise, etc. or frying fresh vegetables in it, such as tomatoes, egg plant or squash. They spoon a generous amount over baked fish for flavor. They even use mayonnaise as a shortening short-ening for muffins and other types of breads. Every well-balanced diet must have its quota of fats and oils-vitaminized oils-vitaminized margarine, butter, etc. Mayonnaise measures up here, too, as it is" made from freshly pressed vegetable oils, whole eggs, vinegar and seasonings. Real mayyonnaise is rich in food energy and provides spoonful for' spoonful, almost the same amount as margarine or butter. |