Wartime Recipes

8/13/2019 Wartime Recipes

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These wartime recipes were issue by the Ministry of Food during the Second WorldWar 1939-1945] and were intended to help the public make the best use of theavailable food, which at the time was rationed. They provide an interestinginsight into methods of selecting food, preparation and cooking and were intendedto help provide the population with a healthy and balanced diet. The leafletswere found with other unrelated documents and we believe this is the reason why

they survived, unfortunately we do not have the complete sets.

A brief description of their contents is given herewith; -Leaflet No.3, deals potatoes; No.5, deals will salads; There are two No.6s, onedeals with green vegetables and the other cheese; No. 6, deals with cheese andNo.13, Steamed and boiled puddings.Also listed within this section are the recipes contained within a cookery bookissued with a new Main gas cooker.

Wartime Rations

Issued by the Ministry of FoodThe following listing is for one adult (children receive half) per weekBacon and ham (3-4 slices/rashers) 4 ozOther meats 2 small chops

Butter 2 ozCheese 2 ozMargarine 4 ozCooking fat 4 ozMilk 3 pintsPlus 1 packet dried milk per monthSugar 8 ozPreserves every two months 1 lbTea 2 ozEgg (shell egg) 1Plus 1 packet dried egg per monthSweets 12 oz

Other foods such as canned meat, fish, rice, canned fruit, condensed milk,breakfast cereals, biscuits and vegetables were available in limited quantitieson a points system. An adults monthly allowance might provide a tin of salmon orfruit, and half a pound of dried fruit. Bread, flour, fish (if available), offal,game (including rabbit, venison, etc), sauces and pickles were not rationed, butwere not always available.

Due to the rationing of fat and sugar not much is left over after the dailybuttering of bread or toast and the sugaring of tea. However with care you willprobably be able to spare sufficient of these to make some of these recipes.

Steamed and Boiled Puddings


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Sufficient for 4 persons]Basic Recipe8 oz. Flour2 oz. Sugar2 oz. Fat1 Dried egg (optional)

1 Teaspoon baking powderSaltWater or milk to mix

Beat the fat and sugar until white and creamy, and then add the flour mixed withbaking powder, salt and reconstituted egg alternately. Add enough milk to makethe mix a dropping consistency. If no egg is used, mix with the milk alone. Addfruit or flavouring. Place in a greased basin cover with greased paper and steamfor 1 to 2 hours.

Basic Recipe using Raw Grated Potato

to replace half the fat]8 oz. Flour2 oz. Sugar1 oz. Fat1 oz. Raw grated potato1 Teaspoon baking powderPinch of saltWater to mix

Rub the fat into the flour, add salt and baking powder. Stir in the grated rawpotato, and mix to a moist consistency with water or milk, add fruit or flouring.Place in a greased basin and steam for 1 - 2 hours.Note By omitting the sugar and flavouring, this mixture can be used as a suetcrust with a variety of fruit or meat fillings. Suitable Flavourings for use withbasic recipes: -1. Black coffee or coffee essence.2. Syrup and ginger.3. Leave the pudding mixture plain and put jam or syrup or marmalade at thebottom of the basin.4. Add 2-4 oz. dried fruit.5. 1 oz. cocoa and a few drops of vanilla essence and a little more sugar.6. Serve with a sweet sauce, flavoured with one of the above.

Prune Sponge

8 oz. Flour1 oz. Fat1 tablespoon syrup teaspoon mixed spice teaspoon nutmeg teaspoon bicarbonate of sodaSalt


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Water or milk to mix8-12 prunes

Rub the fat into the dry ingredients and mix to a soft consistency with syrup andmilk or water. Place the soaked stoned prunes in the bottom of a greased basin,and pile the pudding mixture on top. Cover with a greased paper and steam for 1

-2 hours. Use the prune juice thickened with cornflour or custard powder as asauce.

Marmalade Pudding

4 oz. Stale bread2 Tablespoons flour1 Tablespoons sugar1 oz. Margarine2 Tablespoons marmalade1 Level teaspoonful baking powder1 egg (reconstituted) pint of milk or water

Add the margarine to the milk and warm until the margarine has melted. Crumblethe stale bread and pour over the warmed milk and melted margarine. Allow tostand for 10 minutes. Add flour, sugar, half the marmalade and the reconstitutedegg and beat well then add the baking powder. Place the rest of the marmalade inthe bottom of a greased basin and pour the mixture over. Cover and steam for 1 hours.

Bread and Butter Pudding

(sufficient for two children)3 ozs. Bread1 ozs. Margarine1 oz. Fruit Pint Custard

Spread the margarine on bread, cut into cubes. Arrange layers of bread cubes andfruit in a small pie-dish, pour custard over this and bake in moderate oven tillbrown.

Ginger Pudding

2 oz. Sugar or 1 tablespoonful syrup]2 oz. Margarine6 oz. Flour1 Teaspoon ginger1 Teaspoon baking powderMilk and water

Cream fat and sugar. Mix together the flour, baking powder and ginger. Add to thecreamed fat and sugar. Mix to a soft consistency with liquid. Steam for 1 hour.


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Steamed Chocolate Duff

6 oz. Flour Teaspoon baking powder2 Teaspoons cocoa

2 Teaspoons sugar1 oz. Fat1 oz. Grated raw potatoMilk and water

Rub fat into flour and mix all ingredients together. Make into soft dough withthe liquid. Steam in a small greased mould for about 30-40 minutes.

Steamed Sponge Pudding

Tablespoons plain flour1 Teaspoon baking powderPinch of salt oz. Margarine or fat1 Tablespoon sugarFew drops of flavouring3 Tablespoons milk or water to mix

Mix the flour, baking powder and salt. Rub in the margarine or fat then add thesugar. Mix in the flavouring and milk or water, turn into two greased cups, or asmall basin, and steam for 30-35 minutes.Serve with sweet sauce.The recipe may be varied as follows; -1. Fruit Pudding. Add 2-3 tablespoons dried fruit with the sugar.2. Chocolate Pudding. Add tablespoon cocoa and extra tablespoon sugar tothe dry ingredients.3. Ginger or Spice Pudding. Add 1 teaspoon ground ginger or mixed spice to thedry ingredients.4. Jam Pudding. Place 1 tablespoon jam at the bottom of the basin beforeadding the pudding mixture.

Sweet Sauce

1 Tablespoon flour1 Tablespoon dried egg, dry Pint milk1 Tablespoons sugarA few drops of flavouring essence or -1 teaspoon ground nutmeg or cinnamon

Mix the flour and egg together and blend to a smooth cream with a little of themilk. Boil the remainder and pour on to the blended mixture. Return to the panand bring to the boil, stirring all the time; boil gently for five minutes. Addthe sugar and flavouring mix well, and serve hot.


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Baked Puddings

Basic Recipe for wartime Pastry8 oz. Flour2 oz. Fat

Teaspoon saltWater to mix

Mix the flour and salt, and rub in the fat until the mixture is like finebreadcrumbs. Mix to a stiff consistency with water, using a round bladed knife.This can be used for savoury or sweet pies and tarts.

Potato Pastry

8 oz. Flour1-2 oz Fat4 oz. Cooked mashed potato Teaspoon saltWater to mix

Cream the fat and potato until smooth. Work in the flour and salt and mix to astiff consistency with water if necessary]. Not too much water is required forpotato pastry, as care must be taken not to make it too moist.

Fillings for Tarts

Chocolate Filling

3 oz. Breadcrumbs3 Saccharine tablets or 1-tablespoon sugar1 Reconstituted dried egg2 Teaspoons cocoa Teacup of milkA few drops of vanilla

Dissolve saccharine or sugar in the milk. Beat the reconstituted egg with thesweetened milk. Pour over the breadcrumbs mixed with the cocoa. Beat well in apan over the heat for a minute or two. Cool and pour into prepared pastry lininga deep plate. Cover with a pastry lid and bake in a moderate oven for 30 minutes.

Date Filling

4 oz. Dates Pint water2 Heaped teaspoons custard powder3 oz. Breadcrumbs1 Teaspoon lemon essence


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Wash and stone the dates and stew in the water until soft. Add the blendedcustard powder and lemon essence. Bring to the boil and cook for 2-3 minutesstirring the whole time. Press the dates on the side of the pan to help breakthem down. Lastly, add the breadcrumbs and stir. Line a tin with pastry andspread over the filling. Bake for 20-30 minutes.

Swiss Pudding

4 Tablespoons rolled oats3-4 Tablespoons milk 1 Tablespoon dried fruit or 3 tablespoons fresh fruitSugar to taste

Soak the oats in barely enough water to cover them. Leave overnight. Add milk,fruit, and sugar to taste. Beat well and serve cold.

Chocolate Oatmeal Pudding

4 oz. Oatmeal1 Tablespoon sugar1 Dessertspoon cocoa1 Pint milk or milk and waterVanilla flavouring

Soak the oats overnight in half the milk. Add the rest of the milk and cookslowly until soft. Add the cocoa and sugar and cook for 15-20 minutes. Add thevanilla, beat well. Pour into a damped mould and leave until set. Turn out andserve cold.

Mocha Pudding

for 2 adults]2 Tablespoons sugar1 Tablespoon cocoa3 Tablespoons flourPinch of salt Pint coffee pint milkVanilla essence

Mix the sugar, cocoa, flour and salt, adding the coffee gradually. Heat the milkand add to the mixture. Return to the saucepan, bring to the boil stirringcontinually, and cook for about eight minutes. Add vanilla essence to taste.Serve cold.

Chocolate Mould

2 oz. Cornflower or custard powder1 oz. Sugar Pint milk


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Pint water Teaspoonful vanilla6 Teaspoonfuls cocoa

Put two-thirds of the milk and water into a pan. Bring to the boil. Mixcornflour, sugar and cocoa together with the rest of the milk and water. Add to

hot liquid. Bring to the boil and cook for 2-3 minutes. Stir very well as themixture thickens. Add vanilla essence. Rinse out mould with cold water. Pour inmixture, leave to cool, then turn out.

Cake Trifle

3 oz. Stale cake3 Teaspoonfuls jam Pint sweetened custard

Spread cake with jam. Cut into cubes. Put into an individual dish. Pour custardover it.

Rice Custard

1 oz. Rice2 Teaspoonfuls custard powder2 Teaspoonfuls sugar1 Pint milk

Cook the rice in the milk, using a double saucepan. Add the sugar. Blend thecustard powder with a little extra milk or water and add to the rice. Cook untilthick and creamy.

Egg Custard

Pint milk1 Dried eggs2 Teaspoonfuls sugar

Reconstitute the eggs by mixing 1 level tablespoonfuls dried egg with 3tablespoonfuls water till smooth. Heat the milk and pour over eggs and return topan. Cook slowly till thickened, add sugar and serve in custard cups.

WAR COOKERY LEAFLET

Number 6 and 12

Cheese

Cheese is an A.1 food source because: -It is an excellent body-builder, better than meat for building firm muscles. Itbuilds strong bones and teeth too. Therefore it is invaluable for growing


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children. Plenty of cheese in childhood means less dental troubles in later life.It is a concentrated energy-giving food, especially suitable for heavy workers,as it gives a large amount of energy in small bulk. It contains a high proportionof fat and so gives a feeling of satisfaction after a meal.It is also a valuable protective food, guarding against infection and helping usto see in the dark.

Cheese is such an important food it deserves a place of its own at mealtimes. Useit as a main dish and not as an afterthought to a meal already containing meatand fish. Used in this way cheese can be made to help out the meat ration.Cheese is not indigestible, even for children of 18 months, if eaten uncooked andgrated.

How to keep Cheese: - Wrap in margarine or butter paper, hang in a piece ofmuslin in a cool, airy place. This hardens the cheese and makes it moreeconomical in use. Use the rind for flavouring sauces, etc., but remember toremove it before serving the dish.One of the easiest and pleasantest ways of serving cheese is with a green salad this with national bread is a perfect meal.

All recipes below are for 4 people unless stated otherwise.

BREAKFAST DISHES

Tomato Cheese Savoury

4 Slices bread toasted on one side.4 Tomatoes.3 oz. Grated cheese.Salt and pepper.

Method, Cut tomatoes into slices, lay these on untoasted sides of the bread.Sprinkle with grated cheese, salt and pepper. Put under grill until cheese hasmelted and browned. Serve hot or cold.

Oatmeal Cheese Rarebit (for one person)

1 oz. Grated cheese. oz. Toasted oatmeal.Salt and pepper.1 Teaspoonful coarsely chopped parsley.1 oz. flour. Pint water.Toast.

Method, Make a sauce with the flour and water. Add the cheese oatmeal andseasonings, stir well and cook for a minute or two. Pour on to toast. Place underthe grill until brown. Sprinkle with parsley just before serving.

MAIN MEALS


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Vegetable Pie with Cheese and Oatmeal Crust

1 lbs. Cooked mixed vegetables. Pint stock or water2 oz. Oatmeal6 oz. Flour

1 oz. Fat2 oz. Cheese PastrySaltWater to mix

Method, Place cooked vegetables in a pie-dish with a little vegetable water.Season, rub fat into the flour then add the grated cheese, oatmeal and salt. Mixto a stiff dough with water. Roll out the pastry then cover the pie and bake in amoderate oven for 30 minutes.

Cheese Savoury

1 egg. Made from 1 level tablespoon egg powder and 2 tablespoons water. Pint milk.1 Teacup of breadcrumbs.4 oz. Grated cheese.Seasoning.

Method, Reconstitute the egg, then beat with the milk. Add the other ingredientsand pour into a greased dish, bake for 20 minutes in a moderate oven until brownand set.

Potato Jane

1 lbs. Potatoes.3 oz. Grated cheese.2 oz. Breadcrumbs. Chopped leek.1 Sliced carrot. - Pint milk or water.Salt and pepper.

Method, Put a layer of sliced potatoes in a fireproof dish. Sprinkle with some ofthe leek, carrot, crumbs, cheese and seasoning. Fill the dish with alternatelayers, finishing with a layer of mixed cheese and crumbs. Pour over the milk andbake in a moderate oven for 45 minutes or steam for 1 hour.

Cheese Omelette

4 dried eggs. Made from 4 level tablespoons dried egg and 8 tablespoons water.Salt and pepper.2 oz. Grated cheese. oz. Fat.


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Method, Reconstitute the egg and add seasoning. Heat the fat in a pan and pour inthe egg and work the mixture with a fork in the usual manner. When set sprinklein the grated cheese and cook for one minute longer. Fold, and serve hot with agarnish of watercress or other raw green vegetable.

SUPPER DISHES

Cheese Pancake

4 oz. Flour.2 oz. Grated cheese.1 Gills milk and water1 Teaspoon baking powder.Salt and pepper.

Method, Mix the flour and liquid into a batter then add baking powder and cheese.Melt fat in a frying pan, and when smoking hot pour in sufficient batter to coverthe bottom of the pan. Fry pancakes to a golden brown on each side. If liked,this mixture can be made into drop scones, using a girdle, greased hot plate orfrying pan.

Vegetable au Gratin

3 Breakfast cups diced cooked vegetables.1 Breakfast cup cooked white or coloured beans.1 Small piece chopped leek.3 Tablespoons browned crumbs.3 oz. Grated cheese.4 oz. Flour.) Pint vegetable liquid. ) Sauce. Pint milk.)

Method, Mix the flour to a smooth paste with some of the liquid. Bring the restof the liquid to the boil and pour over blended flour. Return quickly to the panand cook for a further 5 minutes, stirring all the time then add the cookedvegetables and half the cheese. Pour into a fireproof dish, sprinkle withremainder of the cheese and crumbs. Grill until brown.

Cheese Jacket Potatoes

Scrub 2-4 potatoes and prick with a skewer or fork. Bake on the rack in amoderate oven for about - 1 hour. Cut down the centre and scoop out the potatoinside; mix this with 2-4 oz cheese, seasoning and a little sauce or milk tomoisten. Pile back into the potato case and serve hot.

Cheese Frizzles

2 Tablespoons medium or coarse oatmeal.1 Tablespoon flour.2 Tablespoons grated cheese.


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1 Teaspoon baking powder.Salt and pepper.A little water to mix.Fat for frying.

Method, Mix all dry ingredients together with the exception of the baking powder,

then add enough cold water to mix into a stiff batter. Just before using add thebaking powder. Melt a little fat in a frying pan and when smoking hot dropspoonfuls of the mixture into hot fat. Fry till golden brown on both sides.

Dishes suitable for two children

Vegetables in a cheese sauce

- 1 lb Cooked mixed vegetables.Browned breadcrumbs. Pint cheese sauce.

Method, Mix the vegetables and cheese sauce together, pour into a pie dish andsprinkle with browned breadcrumbs. Brown in a moderate oven or under the grill.

Cauliflower Cheese

1 Small cauliflower cooked].2-4 oz. Cheese. Pint white sauce.

Method, Put the cauliflower in a greased dish. Mix half the cheese with the sauceand pour over cauliflower. Sprinkle the rest of the cheese on top, and bake orgrill.

Potato Cheese

1 lb Cooked mashed potato.2-4 oz. Grated cheese.Salt and pepper.

Method, Mash the potatoes and season well then add half the cheese. Arrange in agreased dish and sprinkle with rest of the cheese then brown under the grill.

Other usages

Cheese with Fish

Sprinkle some grated cheese over fish when baking it in the oven. This lendsquite a new and subtle flavour to the fish.

Making Your Own Cream Cheese

Allow sour milk to form a thick clot. Pour into a muslin bag and allow liquid to


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drip into a basin for 24 hours, the whey, which is remains, can be used in soupsor for mixing cakes.] Remove the cheese from the bag, add seasoning and, ifliked, chopped chives for flavouring. Mash up well with a fork. Use as a sandwichspread.

WAR COOKERY LEAFLET

Number 3

Potatoes

There is no vegetable more useful than the homely potato. Potatoes are a cheapsource of energy, and they are one of the foods that help to protect us fromillness. They contain the same vitamin as oranges and lb of potatoes daily willgive over half the amount of this vitamin needed to prevent fatigue and helpfight infection.

Potatoes save Shipping.Potatoes, which are home-grown, give us the same kind of energy-food as cereals,which are imported. Eat them in place of bread and other cereals whereverpossible, and you help to save shipping space.

So dont think of potatoes merely as something to serve with the meat. They canbe much more than that. A stuffed, baked potato can be a course in itself.Potatoes can be used, too, for soups, bread-rolls, pastry, puddings and evencakes, as the following recipes show.

Hints on cooking Potatoes

1. Always cook them in their skins.2. If you must peel them, peel thinly3. After peeling, cook at once. Avoid soaking in water if possible

Boiled Potatoes

Scrub the potatoes, and put into boiling salted water using just enough water tocover. Cook with the lid on. Boil rapidly but do not let the potatoes break upand become mushy.; When tender (this should be after 10-15 minutes cooking)drain carefully. Shake the potatoes gently in the saucepan over a low heat for aminute or two. This dries the potatoes and leaves them deliciously floury.

Baked Potatoes

Scrub the potatoes and prick them. Place in a hot oven and bake until tender.This method can be used when cooking the rest of the dinner in the oven, sosaving the top heat.

Mashed Potatoes


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Cook the potatoes by roasting or boiling, remove from the skins and beat wellwith a little hot milk, or margarine, if these can be spared. Add salt and freshcoarsely chopped parsley just before serving. Serve potatoes immediately askeeping them hot destroys some of their protective qualities. Use potato waterfor making soups, and gravies.Potatoes left after a meal should be kept in a cool place and used for making

pastry, pancakes, scones, potato salad or for thickening soups.

Potato Soup

1 lb potatoes.1 stick celery, a few spring onions, or a little leek.2 tablespoonfuls chopped parsley.1 pints of vegetable water or water.1 teacup of milk or household milk.Seasoning.

Method-Scrub and slice the potatoes and celery. Place in boiling salted water.Cook with the lid on until quite soft. Rub through a sieve or mash well with awooden spoon. Add milk and re-heat, but do not re-boil. Sprinkle in coarselychopped parsley just before serving.

Stiffed Potatoes

Bake the potato whole without removing the skin. Cut a slice from the top. Takeout the centre and mix with one of the following fillings. Pile back into thepotato case and reheat for a minute or two under the grill or in the oven.

Fillings1. Finely flaked fish or minced meat moistened with sauce or gravy.2. A little yeast or vegetable extract and chopped parsley.3. Finely chopped left over vegetables.4. Grated cheese and a little milk.5. Sausage meat.

Potato Salad

Boil 1 lb potatoes in their skins (extra can be done at dinner time). Peel andcut into dice. Add a little chopped onion. Bind together with salad dressing.Sprinkle with chopped parsley and serve with watercress and shredded cabbage.

Potato Milk Pudding

10 oz shredded potato.1 oz flour.1 pint milk or milk and water.1 oz sugar or 1-2 tablespoonfuls jam.Nutmeg.

Method-Mix the flour and milk and boil. Shred the potato, but do not let it stand


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or it will go brown, and cover at once with milk and flour. Place in a pie dish,add the sugar or jam and stir. Sprinkle with grated nutmeg. Bake for 1 - 2hours.

Potato Scones

6 oz flour.4 oz mashed potato.1 teaspoonful baking powder. teaspoonful salt.1 oz fat.4-5 tablespoonfuls milk.

Method-Mix the flour and salt. Add the baking powder and work into the mashedpotato. Rub in the fat. Blend to a soft dough with milk. Roll out to inchthickness. Cut into rounds. Brush the tops with milk. Bake on greased bakingsheets for 15 minutes in a hot oven. For a sweet scone add 1 oz sugar.

Potato Pastry (for savoury dishes)

8 oz mashed potatoes.4 oz flour.1 oz cooking fat. teaspoonful salt.

Method-Mix the flour with the salt. Rub in the fat and work into the potato. Mixto a very dry dough with a small quantity of cold water. Knead with the fingersand roll out.

Potato Pastry (for sweet dishes).

8 oz flour.4 oz mashed potato.2 oz fat. teaspoonful salt.

Method-Mix the flour and the salt. Cream the fat and the potato, add the flour,and a little water if necessary, to form a rather stiff dough.

Potato Sandwich Spreads

Savoury

Any of the fillings given for stuffing potatoes, mixed with a little mashedpotato can be used for savoury sandwiches.

Sweet Potato chocolate spread

2 tablespoonfuls mashed potato.1 tablespoonful cocoa.


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1 tablespoonful sugar.Almond or vanilla flavouring.

Method; Mash the potato thoroughly, mix in the cocoa, sugar and flavouring. Useas a spread in place of jam.

Note:-As sugar, fats, jams and preserves are rationed, energy-giving foods availableare limited. Therefore if we are to keep up our weight and health the unrationedfoods, potatoes and bread, must be eaten in larger quantities. Potatoes comefirst because they are home grown.

Green Vegetables

How to Cook Green Vegetables

If you have a garden don't cut youur vegetables until you actually need them.Much food value is lost if the are left in the rack to get stale. It is wrong tosoak green or root vegetables for a long time before cooking, as this wastesvaluable mineral salts and vitamins. Wash them thoroughly, and, if tight-hearted,soak in salted water for not more than 1/2 hour.

If the outside leaves are really too tough to serve, save them for soups andstews. These dark green outside leaves have more food value then the centre.

Green vegetables must be cooked as quickly as possible as slow cooking destroysmuch of the vitamin, so follow these rules:-1. Shred them-that is, slice them with a knife. Shred cabbages, spring greens,turnip tops, nettles, Brussel tops, even Brussel sprouts if they are large. Inshort, shred any green vegetable except spinach which cooks so quickly that itdoes not need it. Divide cauliflowers into sprigs so that they will cook morequickly.2. Never drown green vegetables. You need only just enough water to keep your panfrom burning-usually a teacupful will do.3. Bring the water to the boil, add a little salt and sprinkle the green into theboiling water. Less salt is needed than the old-fashioned way of cooking greens,because by this method you keep in nearly all the natural salts of thevegetables.4. Cook with the lid on the pan. This is important because you are going to"steam boil" the greens, and if you let the steam escape the pan may go dry.5. Boil briskly for 10-15 minutes. If you can spare the time, give the pan ashake or two during that time.6. Drain off any liquid from the pan and save it for gravy or soup. If you canspare a teaspoon of margarine, add it to the vegetabbles and toss well beforeserving. Serve at once.

If you follow these suggestions you will find that the greens are quite cooked,but crisp and full of flavour.


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Tops

Broccoli tops, turnip tops and beetroot tops, have good food value and are all

excellent if cooked as described above.

Cabbage with Variations

All sorts of additions can be made to cabbage as described above. A few baconrinds chopped small: a few teaspoons of vinager and a sprinkle of nutmeg, orperhaps a shake of caraway seeds, and you have something quite new andintriguing.

Cabbage with Horseradish Sauce

Shred 2 lbs of cabbage and cook as describe. Drain and use the liquid for thefollowing sauce:Melt 1 oz fat in a pan, stir in 1 oz flour and cook together for 2 or 3 minutes.Then add gradually 1 teacupful vegetable water and milk (half and half ifpossible) stirring all the time.Put the cabbage in a heated dish, pour the sauce over it and serve.

Spinach

Wash the spinach very throughly. Shake and put in a pan without water; sprinkle alittle salt, put on the lid and cook gently until tender (about 10 minutes).Drain and serve or, if preferred, the spinach may be chopped, and a littlemargarine and pepper added.

Peas

When boiling fresh garden peas put a teaspoonful of sugar, if possible, and alittle salt in the water as well as the mint, and be careful not to cook them toolong or too fast, or they will come out of their skins. If you are cookinganother vegetable, peas are delicious cooked in a steamer on the top. Sprinklewith a pince of salt and put a sprig of mint with them in the steamer. Save thewater for soup and gravy.

Pea Pods

Pea pods provide a delicious dish if the clear-skinned, fleshy pods are used likethis. Divide each pod into two. Hold one of the sections in your left hand, stalkend uppermost and inside towards you. Snap down about 1/2 inch of the pod of thestalk end towards you. Then, holding firmly, pull downwards, stripping the insideskin from the outer. With a little pratice, this is easy. Cook the fleshyoutsides in very little salted water until tender (about 10 minutes), drain andserve.Pea pods also make an excellent stock for soup.


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French or Runner Beans

When young, cook whole with only the tops and tails removed. When older, thestringy vein which develops along the rib of the pod must be removed.Most housewives like to slice the beans lengthwise. But it is a great saving in

time to break them with the fingers into 2-in. lengths, and less flavour is lostthis way.Boil until tender in a very small amount of salted water. If you like your beansto glisten, add a teaspoonful of fat to the water.Be sure to save the water. It is good as a drink by itself; or use it for gravyor soup

Broad Bean Tops and Broad Beans

The tops of broad beans, which gardeners always pick off, make a delightful dishif cooked as a green vegetable

When young, broad beans can be cooked, unshelled, in a little salted water, andeaten pod and all. Or the beans can be shelled and the pods sliced. The cookedsliced pods are very good as a hot vegetable or served coldd in a salad.When the beans are older the pods are too tough to eat as a vegetable, but makegood stock for soups.Broad beans which have been allowed to mature in their pods may be stored forwinter use. Make sure they are quite dry before packing in airtight tins. Soakand use as haricots.

Nettles

Young nettles, cooked as described above are as delicious as spinach and asplendid spring tonic

Cauliflower Leaves and Stalks

When buying califlowers, always ask for the leaves as well as the flower, as theleaves make a dish by themselves if cooked as cabbage. The stalks, cooked untiltender in a very little salted water and then drained, rolled in brownedbreadcrumbs and quickly fried in a very little hot fat or browned in the oven,have a nutty flavour and are a new dish to most people. They are also deliciousgreated raw in a salad.

Ministry of Food, War Cookery Leaflet Number 6

War Time Recipes - Salads

Use vegetables as fresh as possible and prepare the salad just before it isrequired, as chopped and grated vegetables and fruit quickly loose theirvitamins. Vegetables to use in salads: Finely shredded raw cabbage hearts, savoy,


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spinach, sprouts, chopped cauliflower, watercress, raw grated swede, turnip,beetroot, carrot, cooked potato and beetroot.

Salads

There is hardly a root or green vegetable that does not deserve a place in a

salad. Use them raw whenever you can. A good mixed salad with wheatmeal bread anda little grated cheese makes a complete meal. So serve and enjoy a salad or rawvegetable sandwich every day. When making salads, touch the plants as little aspossible. Use directly after picking or buying. If this is not convenient asaucepan, with a well-fitted lid, placed on a cool floor is excellent for keepinga salad crisp.Just before serving, wash carefully, shake off the water gently and dry theplants in a clean cloth or wire salad basket. Outside leaves can be saved forsoup. Root vegetables, such as carrots, should be washed and scrapped lightlybefore grating, but the thicker skins of turnips call for peeling.

Spring Salads

1. Make a thick bed of chopped raw cabbage heart in your bowl. In the centre,pile a teacup of grated raw white turnip. Round this centre arrange smaller pilesof grated raw carrot and grated raw beetroot, using a teacupful of each. Decoratewith radishes and parsley.2. Shred 1/2 lb. young turnip tops. Mix with 1 breakfastcup diced cooked potatoand 1 breakfastcup cooked beetroot. Put into a bowl and decorate the top with 1large fresh grated carrot and sprigs of watercress or dandelion leaves.3. Young dandelions make a delightful salad by themselves. Cut of the roots, washthe clusters of leaves well, dry in a cloth and toss in a vinaigrette dressing.For a more substantial salad, add fresh grated parsnip or grated swede, and a fewchopped spring onions.

Summer Salads

1. Line a bowl with crisp lettuce leaves. Mix together 1 breakfastcup cookedpeas, 1 breakfastcup diced potato and 1 breakfastcup diced cooked carrot. Pilethis mixture in the bowl and serve with mint sauce.2. Line a bowl with crisp lettuce leaves. Put in a breakfastcup cooked broadbeans, a breakfastcup fresh grated carrots and a medium sized cucumber, diced.Decorate with a few nasturtium leaves and parsley.3. Mix together a breakfastcup cooked runner beans cut into 1 in. lengths andbreakfastcup diced cooked potato and a large lettuce shredded. Decorate withsliced tomato and a few chopped spring onions, if possible.

Autumn Salads


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1. Break a cauliflower into neat sprigs and steam them or boil in very littlesalted water. When cold, arrange on a bed of lettuce leaves with a breakfastcupof cooked sliced potatoes. Decorate with parsley, a sliced tomato, or cookedbeetroot.2. Allow 1 cooked round beetroot for each person. Hollow out the centre and fillwith a mixture of chopped apple or pear and chopped celery, moistened with a

little mayonnaise. Arrange the beetroots on a bed of green salad (lettuce,chopped cabbage heart, watercress or spinach) and surround with little heaps offresh grated carrot, diced cooked potatoes and the beetroot centres, diced.3. Wash and dry young celery leaves. Toss them lightly in vinaigrette dressingand serve with diced cooked beetroots, or grated raw beetroot, whichever youprefer. Serve with a potato salad made as follows: Boil the potatoes in theirskins. Peel while still hot, cut into slices and mix well with whichever dressingyou prefer. A little chopped spring onion mixed with the potato is a greatimprovement. When quite cold, sprinkle with chopped parsley and serve.

Winter Salads

1. Make 3 tablespoons of vinaigrette dressing in your bowl. Put in 2 teacups ofshredded raw cabbage heart and 1 teacup each of diced cooked potato, apple andcelery cut into in. lengths. Turn over and over in the dressing with a woodenspoon. Decorate with watercress and grated raw beetroot2.Mix together 2 teacups grated raw cabbage heart, 2 teacups fresh grated carrotand 1 teacup grated raw swede. Decorate with green celery tops and a little rawcauliflower.3. Line a bowl thickly with watercress, add 1/2 lb. chicory cut into thin stripsand mixed with 1 breakfastcup grated raw beetroot. Serve with vinaigrettedressing.

Additionals

Cole Slaw

4 oz. shredded cabbage heart; 1 tablespoons chopped spring onions; 4-5tablespoons salad dressing (about 1/8 pint). Mix well together and turn into asalad bowl to serve.

Mixed Vegetable Salad

4 tablespoons finely shredded cabbage; 2 tablespoons grated carrot; 1 tablespoonswede or turnip; tablespoon sultanas or raisins; 1 teaspoon finely choppedonion (optional); a little salad dressing or vinegar; salt and pepper; 2tablespoons diced or grated beetroot; 1 tablespoon chopped parsley. Mix togetherthe cabbage, carrot, swede, sultanas, and onion, if used. Moisten with a littlesalad dressing or vinegar, and season to taste. Pile in a dish, and garnish withthe beetroot and parsley.

Beetroot and Watercress Salad


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4 oz. cooked beetroot, diced; teaspoon salt; pinch of pepper; 2 tablespoonsvinegar; 2 tablespoons water; 4 oz. watercress.Place the beetroot in a dish, sprinkle with the seasoning, and pour over thevinegar and water. Garnish with watercress.

Vinaigrette Dressing

Mix together 1 tablespoon salad oil and 2-3 tablespoons vinegar with salt andpepper to taste and a little mustard, if liked.

Royal Dressing

2 ozs. National Flour; 1/2 pint milk or vegetable water; 2 ozs. grated rawbeetroot; 1 tablespoonful vinegar; Salt and Pepper; Sugar.With the national flour and milk or vegetable water make a sauce thick enough tocoat the back of a spoon. Beat in the beetroot, sugar, pepper and salt.Use this dressing to serve with raw vegetable salads.

Economical Salad Dressing

2 oz. flour1 oz. margarine or cooking fat1 small teacup milk1 small teacup water1 teacup dry mustardsalt and peppervinegar to taste

Melt the fat in a pan, stir in the flour and mustard and cook together for acouple of minutes. Then add the liquid gradually, stirring well, Season well withsalt and pepper and add vinegar to taste. A tablespoonful of salad oil whisked inbefore the vinegar is added as an improvement. Store in a corked bottle.

Wartime Recipes

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