The recipes & "Cookery Months" are changed at the begining of every month so come back next month to see the new wartime recipes & cookery ideas.
WARTIME COOKERY MONTH
March is winter’s last bluster against the cajolings of spring.
Intemperate and rude, he cares little for the children of field and farm who now await our tables. The country markets rouse themselves anew, and National Mark ducklings and chicks are fattening in their pens.
But the housewife must not yet be misled, she will do well to keep her eyes still on the soups, for winds do blow and uncannily find out our tender corners. So let us brace ourselves with soup, before the summer steals away our appetite for it.
She can begin to think more easily of salads, for the watercress beds are stirring, winter lettuce is ready for cutting, and spring onions can be had. Lent in March’s legacy, and for those who abstain often a difficult time, when invention fails beyond a selection of fish.
But let her turn her mind to eggs (if you can get hold of any) and their multiform variety, and to vegetable dishes delicious and substantial enough to stand as a meal by themselves. And how easily the month’s vegetables lend themselves to her plan some braised chicory, a spinach soufflé, the last few Brussels sprouts graced with a shower of cheese.
Tomatoes and cucumbers are the new visitors, and apples have not left us yet. If abstinence is the rule, she can learn still more from it in discovering or evolving new dishes, if it is not the discoveries and their delights, are still awaiting her.
War Time Recipes
YOU WILL NEED :-
1lb butter beans
3 small onions (one stuck with 2 cloves)
Half a bay leaf
Salt & pepper
Melt the margarine in a casserole, then add the beans and cook gently for 5 minutes.
Add just enough boiling water to cover the beans.
Bring to the boil then bury the onions and bay leaf in the middle of the beans.
Cook gently over a low heat for 2 hours.
Then add the salt & pepper and a little more boiling water and cook for another hour.
Serve in the casserole removing the onions and bay leaf before serving.
This meal will serve 4-6
BAKED STUFFED SHEEPS HEARTS
YOU WILL NEED:-
4 Sheep’s Hearts
For the Stuffing’s you will need
1 teaspoonful breadcrumbs
1 small onion (if you can get one)
1 teaspoonful mixed herbs
2 tablespoonful chopped suet
Salt and pepper
Little milk to bind
Mix the ingredients of the stuffing together in a basin.
Wash the hearts thoroughly, cutting away pipes and flaps.
Soak in salted water for ½ hour, then dry well and fill the cavities with the stuffing.
Tie a strong piece of greased paper over to keep the stuffing in place, and then melt dripping in baking tin.
Put the hearts and baste well every 20 minutes, then bake in a slow oven for 1 ½ hours.
Serve with vegetables and gravy.
There is enough for 5-6
WARTIME LEMON CURD
YOU WILL NEED:-
1 oz of margarine
1 tablespoonful of corn flour
¼ pint of water
5 ozs of sugar
Take the rind off the lemons very thinly (use a potato peeler is the best thing to use for this purpose.)
Put the rind into the ¼ pint of water and bring to the boil.
Beat the egg and blend the cornflour with it, taking care to make the mixture smooth, mixing the egg and cornflour makes it possible to boil the mixture without curdling the egg.
Add the lemon juice and strain the boiling water over the mixture, stirring well.
Return to the pan, then add the sugar and stir over the heat for 3 minutes.
Add the margarine stir it well in and pour into a basin to cool.
This quantity is enough to make 3 tarts as described above.
This lemon Curd will keep for a week.
But it is not wise to try and store it like jam.
MINISTRY EXPERTS CONSIDER THAT A WEEK'S SUPPLY OF IRON RATION, 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.
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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