Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Conserves

Apricot and Pineapple Conserve

  • ½ lb dried apricots
  • 2 pints water
  • 6 ozs pineapple (weighed after draining)
  • 1 large or 2 small lemons
  • 2 lb sugar
  • 2 tablespoons cornflour

Wash and cut up the apricots. Pour over 2 pints water including the syrup from the pineapple. Leave to stand overnight. Boil till apricots are tender, then add pineapple (crushed), grated lemon rind, lemon juice and warmed sugar. Stir till all sugar has dissolved, then bring to the boil and boil steadily for 20 minutes. Add the cornflour mixed smoothly with 4 tablespoons cold water—stir well and continue boiling another 10 minutes. Pot and seal at once.

Prune and Raisin Conserve

  • 1 lb prunes
  • 1 lb raisins (seeded or seedless)
  • 1 lb brown sugar
  • 2 lemons
  • 2 teaspoons ground cinnamon
  • 2 ozs cornflour

Wash the prunes and soak overnight. Remove the stones, cut the prunes into small pieces. Put into a pan with the raisins, sugar and grated lemon rind. Add the water in which the prunes were soaked and enough extra, if required, to just cover the fruit. Stew gently till tender. Mix the cornflour and cinnamon together and mix smoothly with a little cold water. Add lemon juice and cornflour to the fruit. Stir well and cook for a further 15 minutes. Pot in the usual way.

Apricot and Fig Conserve

  • 1 lb dried apricots
  • 2 lemons
  • 1 lb dried figs
  • 2 ozs sweet almonds (blanched and split)
  • 3 quarts water
  • 4 lb sugar
  • 4 tablespoons cornflour

Wash the fruit. Cut the apricots in half, chop or mince the figs. Put into a large bowl with the water and leave to soak 24 hours. Turn into a preserving pan, bring to the boil, add warmed sugar and grated lemon rind. Boil for 30 minutes. Mix the cornflour smoothly with the lemon juice and a little cold water. Add to the pan—stirring well. Add the almonds and cook for a further 10 minutes. Pot in the usual way.

Yield — 12 lbs.