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This story was submitted to the People’s War site by Bill Ross of the ‘Action Desk — Sheffield’ Team on behalf of P.E. Ridsdale, and has been added to the site with his permission. Mr. Ridsdale fully understands the site's terms and conditions.
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Wartime food preparation ideas:

CHINESE CAKE
1 and a half lb (pound — one is approx 455 grams) haricot beans
salt and pepper
1 lb mashed potatoes
4 oz boiled bacon
2 teaspoons dried sage
1 teaspoon sugar
crisp bread crumbs
Soak the haricot beans for 24 hours, then simmer them for one and a half hours in enough water to keep them covered. Mash beans thoroughly, mix with potato, chopped bacon, sage, pepper and sugar. If the paste seems stiff, add a little bean water. Grease a cake tin, sprinkle the sides and bottom with the bread crumbs, press the mixture into the tin, cover with greased paper and bake in a moderate oven for 1 hour. Serve with cabbage or Brussels sprouts and brown gravy.
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SPUDS
P's for Protection Potatoes afford;
O's for the Ounces of Energy stored;
T's for Tasty, and Vitamins rich in;
A's for the Art to be learnt in the Kitchen.
T's for Transport we need not demand;
O's for old England's Own Food from the Land;
E's for the Energy eaten by you:
S's for the Spuds which will carry us through!
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CORNED BEEF RISSOLES
4 oz (ounce — 1 = aprox. 28 grams) corned beef
Half lb mashed potatoes
Half lb mixed vegetables
4 oz wholemeal breadcrumbs
seasoning, pinch herbs
4 tablespoons brown sauce
or vegetable water

Flake the corned beef and mix with the mashed cooked vegetables and breadcrumbs.
Season and add the mixed herbs. Bind the mixture with sauce or vegetable water, form
into shapes. Bake in a quick oven.
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OATMEAL SAUSAGES
2 tablespoons of chopped onion
Half oz cooking fat
4 oz oatmeal
Half pint water
2 teaspoons salt
Quarter teaspoon pepper
2 chopped meat, sausage or bacon
Browned bread crumbs
Fry the onion in the fat until lightly browned. Work in the oatmeal, add the water gradually and bring to the boil, stirring all the time. Cook for 10-15 mins, stirring frequently. Add
the seasoning and chopped meat, mix well and spread out to cool. Divide into 8 pieces and roll into sausage shapes. Coat with browned crumbs and fry or grill.
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FILLETS OF PORK
Flake half a pound of tinned pork sausage meat (with the outside fat removed), then mix in half a lb of mashed potato and one cupful of crisp breadcrumbs. Season well then bind with a thick sauce made from the meat juices taken from the can (make up to 1 teacup measure with vegetable stock and 1 tablespoon of flour plus a little of the pork fat taken
from the tin). Divide into 9 or 10 sections and shape into finger rolls, coat in more crumbs and fry or bake until heated through and crisp coated, with a light greasing of pork fat from the tin. These are delicious by themselves or served with leek sauce.
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FISH HOT POT
Cooking time: ¾ hour
Ingredients: 1 lb white fish, filleted, little flour, salt and pepper, 4 oz grated cheese, 1 ½ lb sliced potatoes, vegetable stock or household milk or water, chopped parsley. Quantity: 4 helpings.

Cut the fillets of fish into pieces. Roll in flour and put in a greased fireproof dish. Sprinkle with salt and pepper, then with grated cheese, and cover with a layer of potatoes. Pour in
vegetable stock, household milk or water to fill a quarter of the dish. Cook in moderate oven for three quarters of an hour. Sprinkle with plenty of chopped parsley.
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POTATO CUTLETS FOR BREAKFAST
These make an excellent start to the day; and one of the beauties of them is that you can prepare them the day before. Scrub 1½ lb potatoes and boil in their skins. When cooked, peel and mash them thoroughly. Scrape ½ lb carrots, boil till tender and mash. Mix the potatoes and carrots together, season with salt and pepper, then shape into cutlets. Dip in browned breadcrumbs, made by baking stale bread in the oven and crushing it. Next morning, place the cutlets in a greased tin and bake in a moderate oven for about 15 mins, or fry them in a very little hot fat.
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BACON TURNOVERS
Grill 4 oz of fat bacon rashers until the fat is brown and well frizzled. Pour off the liquid fat
and set aside to get cold and congealed. When quite cold treat as lard. Rub it into 8 oz
of self-raising flour. Season with pepper. Mix to a soft dough with the water. Roll out and
cut into rounds. Finely dice 8 oz of cooked mixed vegetables.
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Moisten with a little gravy. Put a spoonful of the mixture into the centre of each round,
fold over and seal the edges, brush with the remains of the fat and bake in a moderate
oven for 25-30 mins or until golden and appetising brown. These turnovers are delicious cold or hot.
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CARROT-CAP SALAD
Every woman who values her good complexion should have this salad regularly. Cook two or three good-sized potatoes in their skins. When tender, strain without drying off to avoid
making them floury. Slice and dice neatly; then dress in vinaigrette dressing (two parts of salad oil to one of vinegar, pepper and salt to taste) while they are still hot. Pile in a salad bowl lined with a few shredded lettuce leaves or water-cress. Sprinkle with a little chopped chives or rings of spring onion and pile high with grated carrot. To make a more substantial dish, add one or two boned sardines or fillets of smoked herring.
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THE WISE
HOUSEWIFE:
1 Shops early.
2 Carries her own parcels and takes her own wrapping.
3 Saves fuel, light, and time.
4 Keeps her family healthy by giving them at least one uncooked, and one correctly cooked vegetable every day.
5 Uses vegetable water for cooking.
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COOKING HINTS
FOR NATIONAL
FLOUR
National flour can be used just as well as white flour in cakes, puddings, pastry, for thickening soups and stews, but remember the following points:—
1 Use a little more liquid for mixing, i.e. mix to a softer consistency.
2 Bake, boil or steam a little longer.
3 Add a little more seasoning to savoury dishes.
4 Add more salt and water when making bread.
5 Use a little extra flour for thickening sauces.
6 Use a little less sugar for sweet dishes.
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SAGE AND MINCE
PUDDING
Cooking time: 1 ½ hours
Ingredients: Mix together 8 oz self- raising flour (or plain flour with 2 teaspoons baking powder), 1 lb grated raw carrots, 3 oz minced stewing steak, 2 tablespoons packet sage and onion stuffing, 1 finely chopped onion, 2 oz melted dripping or fat and seasoning to taste. This should form a stiff dough, but if too dry a little water may be added.
Grease a 2 pint basin, put in the mixture. Cover with a cloth or margarine papers and steam or boil for 1½ hours. Serve with green vegetables and a good gravy. Quantity: 4 helpings

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The Radio Doctor Says:

Health rule for April. It's a good idea to cook potatoes in their jackets. The skin stops the precious Vitamin C from escaping and get- ting lost in the cooking water. Steaming potatoes is best of all. And never cook them twice
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Blackberrying is a traditional custom that most of us have enjoyed at one time or another. There are other Hedgerow Harvests too, that provide good things for the larder. So why not take the children and go a-harvesting? Be sure, however, that in their excitement they do not damage bushes or hedges, or walk through growing crops, or gather mushrooms in fields without getting the farmer's permission.
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Elderberries are delicious stewed with half-and-half apple, or made into jam with an equal
quantity of blackberries. Wash and strip them from the stems. Sloes look like tiny damsons. They are too sour to use as stewed fruit, but make a delightful preserve with marrow.

Rowan-berries (Mountain Ash) make a preserve with a pleasant tang, admirable to serve
with cold meats. You can make the preserve of the berries alone, or with a couple of apples to each pound of berries. Hips and Haws should not be picked until perfectly ripe.
Hips—the berries of the wild rose, make a vitamin-rich syrup. Haws—the berries of the may- tree, make a brown jelly that is very like guava jelly.
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MOCK APRICOT FLAN
Line a large 9 inch pie plate or flan dish with short crust pastry. Bake without a filling in a
hot oven for 20-26 mins until firm and golden. Meanwhile grate 1 lb of young carrots. Put into a saucepan with a few drops of almond essence, 4 tablespoons of water. Cook gently until a thick pulp. Spoon into the cooked pastry. Spread with a little plumb jam if this can be spared.
Note: carrots really do taste like apricots.
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EGGLESS SPONGE PUDDING
6 oz self raising flour
2 oz cooking margarine
2 oz sugar
1 tablespoon golden syrup
Half teaspoon of bicarbonate of soda
I dessertspoon of vinegar
Milk to mix
Sift the flour, rub in the margarine add the sugar and golden syrup. Blend the bicarb' with the vinegar add to the other ingredients with enough milk to make a sticky consistency. Put the mixture into a greased basin, allow room to rise.
Cover with a plate or margarine paper. Steam for one and a half hours or until firm. Serve hot with fruit.
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MOCK CREAM
I oz margarine
I oz sugar
I tablespoon of dried milk
I tablespoon of milk
Cream the margarine and sugar. Beat in the milk powder and liquid milk.
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If I were allowed to say only three things on the Kitchen Front, I should say eat some raw green vegetables every day, I should praise milk and more milk and I should preach the
virtues of the food which contains so much nutriment—cheese.'

Pr-BR

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