Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Book cover

This book of war-time recipes has been submitted to the Ministry of Food and suggestions for food economy approved by their experts are embodied in these pages.

Economy Hints

  1. Do not waste any scraps of raw or cooked fat. They can all be rendered down and the fat used for frying.
  2. Save all bacon rinds and trimmings. They are excellent for flavouring soups and stews, etc.
  3. When broad beans are young they can be sliced and cooked as runner beans—there is no need to throw away the pods.
  4. Use the pods from green peas to make soup. See recipe, page 8.
  5. Outside leaves of celery, lettuce, etc., are useful for soups.
  6. Water in which vegetables and meat have been cooked, and the liquor from canned food, should be utilised for soups, sauces or gravies.
  7. When planning menus, try to cook a complete meal either in the oven or on the top of the stove,.e.g. when making a stew, steam a pudding over it, and when using the oven for roasting meat, arrange to have a baked pudding.
  8. Save fuel wherever possible. Never boil more water than is required at the time. When using gas, do not allow flames to burn up the sides of a pan, or kettle. When using electricity, switch off the current before cooking is completed. Some dishes, e.g., stews, fruit, vegetables, etc., cooked in the oven and milk puddings do not need the oven to be pre-heated.
  9. Bread can be made into crumbs and used with flour for puddings and cakes, or it can be put into a cool oven and dried, then crushed and used for coating foods to be fried, etc.
  10. Cook potatoes in their jackets and peel all vegetables and fruit very thinly. Apple parings can be used to make a good summer drink for children.
  11. Sour milk can be used for scones, cakes, Yorkshire pudding and milk cheese.
  12. Surplus syrup from canned fruit can be used for sweetening stewed fresh fruit, or in jellies and trifles.
  13. Help out the meat ration by serving plenty of vegetables, dumplings, etc., and remember a sauce will always make fish, meat and vegetables go further.
  14. Eke out the bacon ration by frying up cold vegetables and if the rashers are coated with cornflour before frying the fat will not run out.
  15. Shop carefully, taking advantage of foods which are plentiful and therefore cheap.

Hot Cornflour Dishes

For generations housewives have used Brown & Polson Cornflour to thicken soups and stews, and for gravies and sauces. Not only is it excellent for the purpose, but it definitely adds to the nutritive value of the dish. Cornflour contains the carbohydrate which is necessary to maintain the heat of our bodies and provide energy, and Cornflour and milk together form an almost perfect food.

Young children, growing boys and girls, or in fact, any member of the family could not do better than start the day with a dish of Cornflour Porridge. It takes only a few minutes to prepare, and is delicious served with hot or cold milk, or with jam, honey or syrup.

For the mid-day or evening meal, try hot Cornflour Pudding or Sultana Stir-about. The Ministry of Food urges all housewives to make the most use of dried fruit whilst it is plentiful, and not only sultanas but currants, raisins dates, etc., would be equally delicious.