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AS GOOD TODAY AS THEY WERE 65 YEARS AGO


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WARTIME RECIPES       

 

                

.

 

NOVEMBER

 

          November the month for Fogs, cold, rain, short afternoons, cosy evening.

          Now’s the time for the vegetables list still lengthens, leeks and onions, celery, chicory, root vegetables (only if you know were to go for them), and Savoy’s, and spinach useful both to the diet.

          Horseradish is here for our roast beef and for our lingering dessert the fragrant Cox’s Pippin, the best apple in the world.

          No more plums, alas! But hothouse grapes are more suited to the season (if you know someone who is growing them).

          And if on foggy nights she wishers to conjure up the distant days of summertime, her National Mark genii of the can will help her. (If she has coupons to get some cans of food)

          The housewife must not forget that this is the eleventh month, nor omit to let National Mark help her with her Christmas puddings, made out of vegetables, if she can get hold of any, for her puddings as well as her mincemeat.


STEAK AND POTATO PIE.

 

COOKING TIME 25 MINUTES     QUANTITY 4 HELPINGS

 

8oz onions, sliced thinly

½ oz cooking fat or dripping

3 tablespoons flour

¼ pint water

1 tin of stewed steak (16oz size)

1 tin of peas (8 oz size)

1 teaspoon salt

¼ teaspoon pepper

2 lb potatoes cooked and mashed

 

 

METHOD.

 

Fry the onions gently in the fat or dripping until tender, then work in the flour. Add the water gradually and bring to the boil, stirring all the time, boil for 5 minutes, add the steak peas and seasoning and mix well. Place the mixture in a pie dish cover it all with mashed potato and brown under the grill or in a hot oven.

ANZAC BISCUITS

YOU WILL NEED

1 cup of plain flour

1 cup of rolled oats

1 cup of desiccated coconut

1 cup of brown sugar

½ cup of butter of your ration.

2 ½ tbs golden syrup ( or honey)

1 tsp bicarb soda

2 ½ tbsp of boiling water

          Combine flour, oats, sugar and coconut into a bowl.

          Melt the butter and golden syrup or honey in a pot over low heat

          Mix the bicarb soda with the water and then add to the butter and golden syrup or honey

          Pour the liquid mixture into the dry mixture and mix it all well.

          Teaspoon dollops of the mixture onto a greased tray make sure you leave space for spreading.

          Bake in a 350F for 15 to 20 mins

 

                                      WAR TIME TRIFLE

YOU WILL NEED

 1 small ordinary tea bun per person ( stale one will do)

Fruit juice ( bottle) or cooked fruit, if you  can get hold of any, or very thin apple sauce.

Thin custard made with custard power or potato flour and flavouring.

          TO MAKE

Cut the buns across and put into a large dish

          Heat the fruit juice and custard and pour over the buns, ensuring that each is well soaked

          Top with a little fresh fruit for decoration if available


MINISTRY EXPERTS CONSIDER THAT A WEEK, S SUPPLY OF IRON RATION, S IS ESSENTIAL..... RATIONS SHOULD INCLUDE TEA.... SUGAR..... TINNED MEAT..... CONDENSED MILK..... AND CHEESE.

 

We can say what we like of Lord Woolton.

Or at least we can say what we dare.

But England must sit up and listen.

When Woolton is heard on the air.

Our portions may be microscopic.

But they grow every moment more dear.

And Woolton dictates on a topic.

That touches us near.

 

Some Ministers willing and blameless.

And busy as beavers no doubt

Yet strike us as perfectly aimless.

When they tell what the war is about.

But Woolton looms ever beside us.

Controlling each bite and each sup.

And we count on his broadcasts to guide us.

That something is up.

 

Some Lords in the throes of digestion.

Enlarge at regrettable length.

On the rather incongruous question

Of winning, through misery strength.

But from Wooltons more fruitful endeavour

On the value of foods which however, we cannot obtain.

 

His Orders are full and explicit

His rules for iron rations are sound

Though half of them, being illicit

We’d have to be fined were they found.

But, say what we will of Lord Woolton

If we cannot quite say what we like

We tighten our belts when Lord Woolton gets hold of the mike.  

The following Recipe's have been sent in by Sue Oliver


Rosehip Syrup recipe

The directions given by the Ministry of Food during the war for 2 pounds (900gm) of hips.

Method

1.    Boil 3 pints (1.7 liters) of boiling water.

2. Mince hips in a course mincer and put immediately into the boiling water.

3. Bring to boil and then place aside for 15 minutes.

4. Pour into a flannel, linen jelly bag or clean pair of tights and allow to drip until the bulk of the liquid has come through.

5. Return the residue to the saucepan, add 1 ½ pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

6. Pour back into the jelly bag and allow to drip.

7. To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

8. Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 1 ¼ (560gm) of sugar and boil for a further 5 minutes.


9. Pour into hot sterile bottles and seal at once.

 

Rosehip sweets

1 cup rosehips

1/3 cup sugar

40 ml water

1.    Wash and deseed rosehips, cut in half and wash again to remove all the seeds and sharp hairs

2.    Cover a sheet of greaseproof paper with a layer of sugar.

3.    Dissolve the sugar in the water in a small pan.

4.    Add the hips

5.    Heat gently over a gentle heat, spooning the mixture over the hips and shaking the pan gently.

6.    Cook until the hips are close to burning – this should take 5 – 10 mins.

7.    Remove individually as quickly as possible and place on the sugared paper.

8.    Sprinkle more sugar over the hips whilst they are still hot and roll them around to make sure they are completely covered.

9.    Store in an airtight container.

 

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MORE MILK BETTER HEALTH

DO YOU KNOW

 

That in an experiment carried out by the Medical Research Council on behalf of the Government, school boys who had one pint of milk a day showed an average annual increase in weight of over 3 lbs.

            And an average annual increase in height of over ¾ of an inch compared with those who did not have the extra milk.

            That in an experiment carried out by the Scottish Board of Health.

            School children receiving additional milk made similar gains in weight and in height in comparison with those who did not have milk.  

            And That in another experiment in Scotland, 10,000 children who received milk showed that the addition of milk to the diet of school children caused a very definite increase in the rate of growth both in weight and height.

            You cannot have better evidence of the value of milk than this.

MOTHERS! ARE YOU GIVING YOUR CHILDREN THE CHANCE OF GROWING HEALTHY AND STRONG BY ALLOWING THEM MILK EVERY DAY?????

THEY CAN HAVE MILK IN SCHOOL EACH DAY.

ASK the teacher to supply it

 

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