Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Soups

The value of soups cannot be over-estimated. Well made they are both nourishing and economical.All meat bones, trimmings of meat, and vegetables should be boiled down to make stock. Water in which meat and vegetables have been cooked makes a good basis for soup and particularly water in which rice, haricot beans or other dried vegetables have been boiled.

Potato Soup

  • 2 ozs margarine
  • 2 lbs potatoes
  • 2 onions
  • A few outer sticks of celery if in season
  • 1 quart stock or water
  • Salt and pepper
  • 1½ ozs Cornflour
  • ½ pint milk

Melt the margarine and add the sliced potatoes, onions and celery. Cook for 5 minutes or more without browning. Add the stock and seasoning, and simmer till the vegetables are tender (about 1 hour). Rub the soup through a sieve. Return to the saucepan, add the cornflour mixed smoothly with the milk, and stir till boiling. Continue boiling for 3 minutes.

Lentil Soup

  • ½ pint lentils
  • 1 carrot, turnip and onion
  • 1 stick celery if in season
  • 2 ozs dripping or margarine
  • 1 quart water
  • ½ oz cornflour
  • Salt and pepper

Soak lentils overnight in cold water. Prepare and slice the vegetables. Melt the dripping, add the vegetables, and cook for 5 minutes, then add the lentils, water and seasoning. Let the soup boil gently till all the vegetables are soft (2 hours). Pass the soup through a sieve, return to saucepan, add the cornflour mixed smoothly with a little cold stock. Stir till boiling and boil 3 minutes.

Rabbit and Celery Soup

  • 2 ozs dripping
  • 2 onions
  • 1 head celery
  • Few bacon rinds or trimmings
  • 1 sprig thyme if obtainable
  • 1 tablespoon Cornflour
  • 1 quart liquor in which rabbit has been cooked and any trimmings of rabbit

Melt the fat in a pan, add the vegetables prepared and cut into small pieces and the bacon trimmings. Fry all lightly without burning. Add the liquid and any rabbit trimmings. Simmer about 1½ hours. Strain, add the cornflour mixed smoothly with a little cold water. Stir till boiling. Boil for 3 minutes. Season and serve.

Peapod Soup

  • 2 lb peapods
  • 1 oz margarine
  • 1 oz Cornflour
  • 2 quarts stock or water
  • ¼ pint milk
  • Sprig of mint
  • Salt and pepper
  • 1 teaspoon sugar

Wash the pods, place in saucepan with stock, mint and salt. Bring to the boil and simmer until the pods are tender (about 2½ hours). Rub as much as possible through a sieve. Return to the pan, add the fat. Mix the cornflour smoothly with the milk, add to the soup, stir until boiling and boil 3 minutes. Add the sugar and re-season with pepper and salt if necessary.

Carrot Soup 1

  • 1 lb carrots
  • 1 onion
  • ½ oz margarine or dripping
  • Few bacon rinds or trimmings
  • 2 pints stock or water
  • Salt and pepper
  • 1 oz Cornflour
  • ¼ pint milk

Grate the carrots, chop the onion and put into a pan with the fat and bacon rinds or trimmings. Fry gently without browning. Add liquid and seasoning and simmer gently about 1 hour. Mix the cornflour smoothly with the milk, add to the soup and stir till it boils. Cook 3 minutes longer and serve. If bacon rinds are used be careful to remove them before serving.