Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Savouries

Casserole of Tripe

  • 1 lb tripe
  • 1 pint milk and water
  • ½ lb onions
  • 1 oz cornflour
  • Salt and pepper
  • ½ lb tomatoes
  • 6 peppercorns (tied in muslin)

Wash the tripe, put into a pan of cold water and bring to the boil. Strain off the water, cut the tripe into strips. Peel and slice onions and tomatoes and arrange in layers with the tripe in a casserole. Add milk and water, seasonings and peppercorns. Cover and cook in a moderate oven about 2 hours. Regulo 3. Temperature 350°F.

Mix the cornflour smoothly with a little cold milk, stir into the casserole, return to the oven and cook a further 10 minutes. Remove peppercorns and serve with mashed potato.

Savoury Pudding

  • ¼ lb stale bread
  • Pinch mixed herbs
  • 1 or 2 onions
  • Salt and pepper
  • ¼ lb oatmeal
  • Milk to bind
  • ¼ lb chopped suet
  • 2 ozs dripping

Soak the bread in cold water, squeeze thoroughly and beat out the lumps with a fork. Boil the onions in salt water till tender, drain and chop coarsely. Mix all the ingredients, season to taste and bind with milk. Melt about 2ozs dripping in a Yorkshire pudding tin. Spread the mixture evenly with a knife and bake in a moderate oven for about an hour. Regulo 5. Temperature 400°F. When cooked cut into squares and serve with gravy.

Spaghetti and Tomatoes

  • 6 ozs spaghetti or macaroni
  • ½ lb tomatoes, if tinned ½ pint
  • 1 tablespoon cornflour
  • 2 tablespoons grated cheese
  • Salt and pepper
  • ½ pint milk

Break spaghetti into short lengths and cook in boiling salted water till tender (about half an hour), stirring occasionally. Strain, leaving about half pint of water with spaghetti (the rest can be kept for stock). Add cornflour mixed smoothly with the milk and stir till boiling. Add sliced tomatoes and half the cheese. Season and pour into a greased pie dish, sprinkle the remaining cheese over the top. Bake till nicely browned in a moderate oven and serve at once. Regulo 5. Temperature 400°F.

Kidney and Tomato Savoury

  • 2 ozs margarine or dripping
  • 1 teaspoon cornflour
  • 4 sheep's kidneys
  • 4 tomatoes
  • Little water or stock
  • Salt and pepper

Melt the fat in a pan, add the kidneys—skinned and cut into slices and cook very gently for about 10 minutes.Add tomatoes peeled and sliced, and continue the cooking till the kidney is tender. Mix the cornflour smoothly with I teacupful water, add to the pan, stirtill boiling, and simmer a further 3 minutes. Season carefully before serving.

Liver and Tomato Breakfast Savoury

  • ½ 1b liver
  • Dripping for fying
  • 1 tablesspoon cornflour
  • Slices of bread
  • 4 tomatoes
  • Salt and pepper

Cut the liver into pieces and allow one or two pieces for each slice of bread. Wash and dry the liver and toss in cornflour to which salt and pepper has been added. Put plenty of dripping into the frying pan; fry the bread golden brown on both sides, drain and keep on hot dish. Fry the liver, allowing about 7-10 minutes, and then fry the tomatoes (cut in halves). Place the liver on the fried bread and put a tomato on top, sprinkle with salt and pepper. Serve very hot.

Cheese and Potato Pie

  • 1½ lb cooked potatoes
  • 1 pint milk
  • 1 hard-boiled egg
  • 4 ozs grated cheese
  • 1 oz margarine or dripping
  • Salt and pepper
  • 1 oz cornflour
  • Few breadcrumbs or crushed corn flakes

Cut potatoes in fairly thick slices. Put in a greased pie dish with slices of hard-boiled egg. Melt the fat in a pan, add cornflour and mix well. Add the milk and stir until the mixture boils. Cook for 3 minutes. Add 3 ozs of the grated cheese, season and pour over the potatoes. Sprinkle the rest of the cheese on top with a few breadcrumbs or corn flakes. Bake in a moderately hot oven 15 to 20 minutes. Regulo 6. Temperature 425°F.

Stuffed Vegetable Marrow

  • 1 marrow
  • ¼ lb cooked rice
  • 1 oz dripping
  • Salt and pepper
  • 1 onion
  • Few breadcrumbs or crushed corn flakes
  • 4 tomatoes

Peel the marrow, cut in half lengthways, remove the seeds. Boil for 5 minutes in salted water, then drain carefully. Peel the onion, cut into slices and fry lightly in the fat. Peel and slice tomatoes. Mix all ingredients together and add salt and pepper. Fill the marrow and tie together. Brush with melted fat and sprinkle with breadcrumbs or corn flakes. Bake in a moderate oven 30-40 minutes. Regulo 5. Temperature 400°F. Serve with gravy or tomato sauce.

Savoury Kentish Pudding

  • ½ lb suet crust
  • 1 tablespoon cornflour
  • 1 lb sausages
  • 1 onion
  • 1 teaspoon mixed herbs
  • 1 apple
  • Stock or water
  • 2 tomatoes
  • Salt and Pepper

Line a greased basin with suet crust saving a piece for the top. Cut the sausages into small pieces, peel and slice the onion, apple and tomatoes. Fill the basin with layers of these ingredients, sprinkling each layer with a little cornflour, seasoning and mixed herbs. Add enough water or stock to ¾ fill the basin. Moisten the edges of the crust and put on the top, pressing the two edges well together. Cover with greased paper, then cover tightly with a cloth. Steam 2½-3 hours.

Mock Goose

  • 1 lb liver
  • 1 teaspoon powdered sage
  • 1 level tablespoon cornflour
  • Stock or water
  • Salt and pepper
  • 4 potatoes
  • 1 small onion peeled and chopped
  • 1 cooking apple peeled and chopped

Cut the liver into small pieces and coat with the cornflour to which salt and pepper has been added. Put into a fireproof dish in layers alternately with potatoes peeled and sliced. Sprinkle the sage, onion and apple between the layers. Add stock or water to almost cover and finish with a layer of potatoes. Cover tightly and cook very slowly 1½-2 hours. Regulo 3. Temperature 325°F.

Remove the lid before the end of the cooking so that the potatoes will brown.

Mexican Rice

  • 1 oz margarine or dripping
  • ½ pint water
  • 2 ozs rice
  • ½ pint milk
  • 2 tomatoes
  • Salt and pepper
  • 1 onion chopped very finely
  • Little chopped parsley

Melt the fat in a pan, add the rice and fry for a few minutes, add the tomatoes, peeled and chopped, onion and water, cook very slowly until all the water has been absorbed. Add the milk, stir well and re-heat. Season carefully. Put into a hot dish and sprinkle with chopped parsley.

Haricot Eggs

  • 6 ozs haricot beans
  • 1½ ozs Cornflour
  • 2 ozs margarine
  • Salt and pepper
  • ½ pint milk
  • 3-4 hard boiled eggs

Soak the beans overnight. Cook in boiling salted water till tender. Drain and save ½ pint of the water. Add ½ oz margarine and salt and pepper to the beans. Make a sauce with 1½ ozs fat 1½ ozs cornflour and 1 pint liquid (milk and water from beans), season carefully. Add the eggs, cut in halves, and heat through. Pile the beans on a hot dish, place eggs on top and pour the sauce over.

Vegetables Au Gratin

  • ½ lb onions, cooked and sliced
  • ½ lb carrots, cooked and sliced
  • ½ lb tomatoes
  • Salt and pepper
  • 1 oz margarine
  • ½ oz cornflour
  • ½ pint milk or milk and vegetable water
  • 3 ozs grated cheese

Grease a fireproof dish and arrange the vegetables in layers, seasoning each layer. Make a sauce with the margarine, cornflour and milk, add the cheese and seasonings and pour over the vegetables. Bake 15-20 minutes in a moderately hot oven. Regulo 5. Temperature 400°F.

Haricot Savoury

  • ¼ lb haricot beans
  • 3 oz grated cheese
  • 2 tomatoes
  • Salt and pepper
  • 1 oz margarine
  • 1 tablespoon breadcrumbs or crushed corn flakes
  • ½ oz cornflour
  • ¼ pint milk

Soak the beans overnight, then cook in boiling salted water till tender. Drain and keep ¼ pint of the water. Put the beans into a greased fireproof dish. Add tomatoes, peeled and sliced. Melt the fat in a pan, add the cornflour and mix well. Add the milk and ¼ pint water from the beans, stir till boiling and boil 3 minutes. Add grated cheese and seasoning and pour over the beans. Sprinkle the top with breadcrumbs or corn flakes and brown under the grill.

Cheese and Potato Puffs

  • 1 lb cooked potatoes
  • Salt and pepper
  • 1 oz margarine
  • Nutmeg
  • 1 egg
  • 2 ozs grated cheese

Mash the potatoes well, add margarine, egg yolk and grated cheese. Season very carefully with salt and pepper and grated nutmeg. Beat the egg white stiffly and mix with the potato. Place in rough heaps on a greased baking tray and bake for 15 minutes in a moderately hot oven. Regulo 6. Temperature 425°F.

Cheese and Tomato Sandwich Paste

  • 1 oz margarine
  • 2 small tomatoes (peeled and chopped)
  • 3 teaspoons cornflour
  • Salt and pepper
  • ¼ pint milk
  • ½ teaspoon made mustard
  • 2-3 ozs grated cheese

Melt the margarine in a pan, add the cornflour and mix well. Add the milk, stir till boiling and boil 3 minutes. Add the cheese and tomatoes and cook a few minutes longer. Season very carefully with salt, pepper and mustard. Allow to cool before using.

Beetroot Jellies

  • 1 beetroot
  • 1 oz cornflour
  • Salt and Pepper
  • ½ pint vinegar and water (mixed)

Boil the beetroot and when tender, remove the skin and mash thoroughly with a fork. Add pepper and salt to taste and then stir in the vinegar and water. Measure the pulp and liquid and put into a saucepan to heat. To every ¾ pint use 1 oz cornflour. Mix the cornflour with a little water, add to the mixture in the pan, stir until boiling, boil for 3 minutes. Turn into a wetted mould or into individual moulds to set. Serve with cold meats, or with salad.

Savoury Sausage Pie

  • 1 lb sausage meat
  • 1 lb tomatoes (peeled and sliced)
  • 1 small onion (peeled and chopped)
  • 1 small apple (peeled and chopped)
  • Little gravy or stock
  • 1 lb potatoes (cooked and mashed)

Put half the sausage meat into a greased fireproof dish, cover with half the tomatoes and sprinkle with chopped onion and apple. Put the rest of the sausage meat on top and add the rest of the tomatoes. Add a little gravy or stock to moisten and cover with mashed potato. Bake about 4o minutes in a moderate oven. Regulo 5. Temperature 400°F.

Veal Casserole

  • ¾ - 1lb veal
  • 1 level tablespoon cornflour
  • 1 lb potatoes
  • ½ lb onions
  • 1 tablespoon chutney
  • Salt and pepper
  • Stock or water

Cut the meat into small pieces and roll in cornflour, to which salt and pepper has been added. Prepare the vegetables and cut into slices. Arrange the ingredients in layers in a casserole, adding seasonings and chutney and finishing with a layer of potato. Add enough stock or water to come half-way up the dish. Cover and cook about 2 hours in a slow oven. Regulo 2. Temperature 325°F.

Salmon and Spaghetti Pie

  • 1 small can salmon
  • ¼ pint milk
  • ¼ lb spaghetti
  • 1 level tablespoon Cornflour
  • 1½ oz margarine
  • Salt and pepper
  • Breadcrumbs or crushed corn flakes

Flake the salmon finely, remove bone and skin. Break spaghetti into small pieces and cook till tender in boiling salted water. Drain and save ¼ pint of the water. Grease a fireproof dish, put in a layer of spaghetti then a layer of salmon and continue till both are used up. Season between layers and add a few pats of margarine. Melt 1 oz margarine in a pan, add the cornflour and mix well. Add the milk and the ¼ pint water from spaghetti, stir till boiling, boil for 3 minutes.

Season and pour into the dish. Sprinkle the top with breadcrumbs or crushed corn flakes and bake about 20 minutes in a moderate oven. Regulo 5. Temperature 400°F.