Good Fare in War-time

Some "Odd" Recipes

New Pot Pie (North-Country Dish)

  • 2 table-spoon minced raw Meat
  • 1 large Carrot (grated)
  • 2 table-spoons medium Oatmeal (steep overnight)
  • Seasoning

Mix these ingredients together, adding more water if necessary, to make a soft mixture. Prepare a soft suet crust (see page 20) in the basin to be used for cooking the "pot pie". Remove a tablespoonful of pastry for the top. Spread the rest of the pastry round the basin with a knife. Drop the mixture in quickly and cover with the spare piece of pastry. Steam for 1½-2 hours. Serve with a good gravy and a green vegetable.

Mince and Oatmeal Pudding

  • 4 table-spoons Flour
  • 1 large Carrot (grated)
  • 2 table-spoons medium Oatmeal 9steep overnight)
  • 1 oz Suet or other bard Fat
  • ½ tea-spoon Baking Powder
  • 3 ozs minced raw Meat
  • Seasoning
  • Water

Mix all ingredients thoroughly, adding water if necessary to make a soft mixture. Steam for 1½-2 hours. Serve with a green vegetable.

Carrot "Fillings" for Tarts and Sandwiches

To two finely grated carrots add one of the following:

  1. 1 tea-spoon jam
  2. 1 table-spoon Cocoa
  3. ½ tea-spoon ground Ginger
  4. 4-5 stoned and chopped Dates or Prunes

Short Pastry

Short Pastry 1

  • 8 table-spoons Flour
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 2 ozs fat
  • Water to mix

Short Pastry 2

  • 4 Table-spoons Flour
  • 4 table-spoons Mashed Potato
  • 4 table-spoons Flour
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 3 ozs Fat
  • Water to mix

Short Pastry 3

  • 4 table-spoons Flour
  • 2 table-spoons Fine Oatmeal
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 3 ozs Fat
  • Water to mix

Mix the dry ingredients thoroughly, rub in the fat until like fine breadcrumbs. Add sufficient water to mix to a stiff dough and use as required for pies, plate tarts and turnovers.

Salt Cod

To Prepare: Wash thoroughly to remove surface salt and put to soak in warm water for at least 12 hours, if possible for 24 hours. If convenient change the water from time to time.

To Cook: Place in a shallow pan with just enough cold water to cover and 1 tea-spoon vinegar to each pound of fish. Add a bayleaf and a few peppercorns if available. Bring slowly to boiling point and simmer very gently for about 20 minutes. Serve with a sauce (parsley, mustard, white, etc.) made from the liquor.

OTHER USES OF SALT COD

Fish Cakes, Fish Pies, Fish Puddings, Fish Salads and Curried Fish.