Recipes

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Ingredients: 1lb Small sausages 4oz Flour 1/2 Pint of milk 1/2oz Custard powder Salt and pepper Mix together the custard powder and the flour then mix some of the milk to a smooth batter. Beat well for 5 minutes, stir in little milk. Season with salt and pepper and leave to one side. Fry the sausages, remove from the pan and keep hot. Pour off some of the fat and save, leaving enough in the pan to fry the first pancake. Brown the pancake lightly on both sides and roll up with sausage in side. Keep warm. Add some saved batter for a second pancake. Continue until all the batter is gone. Serve very hot.
 * __SAUSAGE PANCAKES__ **
 * __METHOD__**

** WOOLTON PIE  ** ** **T**ake 1Ib each of diced potatoes, cauliflower, swedes and carrots; Three or Four spring onions; One teaspoonful of vegetable extract and One teaspoonful of oatmeal. ** METHOD ** **C**ook all together for ten minutes with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy. It was named after Frederick, 1st Lord Woolton (1883-1964), who became Minister of Food in 1940.
 * (Serves 5 to 6 persons)
 * Woolton pie** was a dish of vegetables created at the Savoy Hotel in London, which was one of a number of recipes recommended to the British public by the Ministry of Food during the Second World War to enable them to have a nutritional diet despite shortages and rationing of many types of food, especially meat.

This is a recipe taken from my great grandmothers recipe book. (Dried eggs were used because fresh eggs had to be rationed.) SPONGE 3 table spoons of flour 2 table spoons of sugar 2 table spoons of dried egg 1 table spoon of baking powder mix the ingredients and moisten with water to make thin, almost like batter. Cook at Regulo 7 (gas mark 7) for about 15 minutes.

This is a recipe from At home in world war 2: Rationing

English monkey (economical scrambled eggs)

1 powdered egg 1 cup of stale breadcrumbs 1 cup of milk half a cup of grated cheese 1 tablespoon of margarine half a teaspoon of salt Pepper

Soak breadcrumbs in the milk. Melt the margarine in a pan and add the cheese. When melted add the soaked breadcrumbs, eggs (well beaten), salt and pepper. Cook for three minutes. Spread on toast.

__Sugarless Apple Dessert __ Ingredients: Cooking apples Condensed milk Orange juice Nuts or grated chocolate Method: Grate raw cooking apple. Whip together with the condensed milk. Add a little orange juice. Arrange in dishes with nuts or grated chocolate on top. __War Cake Ingredients:__ 1 cup of molasses 1 cup of corn syrup (light or dark can be used) 1-1/2 of a cup of boiling water 2 cups of raisins 2 tablespoons of solid vegetable shortening 1 teaspoon of salt 1 teaspoon of ground cinnamon 1/2 teaspoon of ground cloves 1/2 teaspoon of ground nutmeg 3 cups of flour 1 teaspoon of baking soda 2 cups of baking powder

How to make the cake:

1. In a large pot, combine the molasses, corn syrup, water, raisins, shortening, salt, cinnamon, cloves and nutmeg. Bring it to a boil. Remove from heat and cool to room temperature. 2. Preheat oven to 350 degrees. Sift together the flour, baking soda and baking powder. Combine the molasses mixture and beat well. 3. Divide the batter between 2 well-greased 9x5 inch loaf pans. Bake for 45 minutes or until done. Cakes will be dense and will not rise much. Recipe makes 2 loaf cakes.

Because of rationing there was a shortage on most ingredients, especially sugar and butter.

__War time Soup. Ingredients__ 2 table spoons of leek/oninon or both, 2 table spoons of flour, 1 cup of cheese(grated), 2 cups of milk-maybe powdered if needed, 2 cups of water, 2 table spoons of copped parsley, 11/2 oz of margarine, Salt and pepper.

__Method__ To start you have to mix the onion or leek with the margarine, then tip the mixture in with the milk and water. Stir gently and boil for 15 minutes. Add the flour and a little milk and cook for 3 minutes, then put in the cheese and the salt and pepper and stir till the cheese has melted- do not boil. Add the parsley on top of your soup and then serve hot.  This recipe has been taken from the genuine war time leaflets called Home-Grown Food. 1. Smothered Omelet: 3 level tablespoonsof dried egg; 6 tablespoons of water; 4 tablespoons of milk; cooking fat; 2 medium tomatoes, skinnedand thinly sliced; 1/2 lb. each of peas, broad beans, little carrots, small potatoes, small spring onions; brown sauce; finely chopped parsely; salt and pepper. Mix the dried egg with the water, then add the milk. Whisk thoroughly and season with pepper and salt. Have all the vegtables cooked, except the tomato. They may all be cooked together. The onions must be trimmed at the root, and at the ends, but the green left on.tie them together in a bundle to make it easier toseparate them from the other vegtables. Heat the cooking fat in the omelette pan, pour in the whisked egg, and cook until the mixturebegins to set. Cover with very thinly sliced tomatoand the cooked onions, laid neatly tops to tails. Roll up and place on a hot dish. Cover completely with all the other vegtables then mask with thick brown sauce. Sprinkle with parsely.


 * These recipies are taken from a book called Wartime Recipies.

__SMOTHERED SAUSAGES

Ingredients__

225g/8oz sausages 1lb mashed potatoes Salt and pepper 150ml/one quarter pint of hot milk 1 tablespoon chopped parsley 1oz margarine

__Method__n Put the sausages in a saucepan of cold water and bring to boil. Remove the skins and put each sausage in flour. Brush a fireproof dish with melted margarine, lay the sausages in and sprinkle with salt and pepper. Boil the potatoes and mash adding a knob of margarine, the hot milk and beat well. Season well and spread over the sausages. Brush with a little milk and decorate with a fork. Bake for 30 minutes in a hot oven. Cooking time: 1 hour/4 helpings.**


 * __PARSNIP SOUP

Ingredients__

4 parsnips 1 onion 1.7 litres/3 pints of good stock Some well-scaled bacon rinds, if available 25g/1oz of rice 25g/1oz of fat Salt and pepper

__Method__

Chop the onion finely and fry in the fat, then add the parsnips, which should have been washed and grated, then the rice, stock and bacon rinds. Bring to the boil, season and simmer gently for one and a half hours. Test, season again if required, remove the bacon rinds, put through a sieve and serve very hot. Turnip soup may be made in the same way, and if a little milk can be allowed it improves the soup. Too much soft food is not good for digestion, therefore some cubes of fried bread of toast crusts well browned in the oven should be served with the soup. Cooking time: 2 hours/6 helpings.**