Wartime Recipes 1942

Starch Dishes

(a) Savoury starch dishes

(b) Sweet starch dishes

An over-consumption of refined cereal starch and refined sugar is one of the chief evils of modern dietetics. Fortunately, the wartime rationing of sugar, and the suppression of white flour, have made a great improvement in the nation's diet. There is still a general tendency to eat too much starchy food, but wisely-used starch dishes form an essential part of the diet. In the absence of honey and dried fruits and brown sugar, ordinary white sugar has to be used.

In buying the family's food, "points" should be used to buy dried fruits, particularly raisins, other dried fruits, and black treacle, wherever possible. In addition to these, they can be used for dried or tinned beans, lentils or split peas. When the need for these is met, any "points" left can well be used for tinned tomatoes.

A savoury starch dish could be served with a salad, and followed by a sweet starch dish, as the salad and starch meal of the day, or, alternatively, a sub-acid fruit dish, such as ripe sweet apples, can follow the starch and salad, for a second course, but the second course, though nice, is not absolutely necessary. It is preferable not to have much cereal starch at both courses, i.e., a potato dish and salad, can be followed by a wholewheat pudding or cake, or, alternatively, if bread or toast is eaten with the salad, the second course, if taken, should not contain much starch.

(a) Recipes for Savoury Starch Dishes

144. Carrot and Potato Pie

  • ¾lb carrots
  • ¾lb potatoes
  • 3ozs cheese (may be omitted if preferred or 1oz butter used instead)
  • 1 cup Yeastrel gravy
  • ½oz margarine

Cut carrots up into cubes, and cook in a minimum of water. Steam potatoes in jackets, peel, mash and mix with grated cheese.

Use any water from carrots to help make Yeastrel gravy, and mix with cooked carrots. Place in pie dish, and spread potato over the top. Dot with margarine and bake in oven until brown on top and hot all through. Many other vegetables may be served in this way, which is particularly popular with children, e.g.,
Carrot and Onion and Potato Pie
Marrow and Potato Pie
Cauliflower, Tomato and Potato Pie
Spinach and Potato Pie

145. Carrot Rolls

  • 12 very young cooked carrots
  • Wholewheat pastry as for Marmite biscuits (No. 154)
  • ½ teaspoon Marmite dissolved in 1 tablespoon milk

Roll out pastry very thin, cut into strips or squares. Roll each small carrot in these, cutting in half if too long. Brush with milk in which the Marmite has been dissolved. Bake in hot oven for 10 minutes. Serve hot or cold.

146. Cheese Fingers

  • 4 slices of wholewheat bread (stale)
  • 2ozs grated cheese
  • Margarine

Cut bread into fingers and spread with margarine. Sprinkle well with grated cheese. Put on to baking sheet in very hot oven for about 10 minutes.

147. Cheese Potatoes (Baked)

  • 4 large potatoes
  • 1oz Margarine
  • 4ozs grated cheese

Scrub potatoes very thoroughly, and bake in jackets until soft (about one hour). Cut in half, scoop out all the potato, and mash well with the margarine and grated cheese. Refill cases with this mixture, and return to oven to heat through and brown on top.

148. Cheese Sandwiches (Toasted)

  • 8 very thin slices of wholewheat bread and margarine
  • Thin slices of cheese
  • Yeastrel

Cover four slices of bread and butter all over with thin slices of cheese. Spread the other four slices thinly with Yeastrel. Cover cheese with these, press together and toast sandwich to golden brown on each side. Serve at once on hot plates.

149. Cheese and Date Sandwich

  • 4 large thick slices wholewheat bread
  • 2 tablespoons cream chesee (No. 7)
  • 6ozs stoned dates
  • 2 tablespoons warm milk
  • Parsley butter (No. 236)

Chop dates and warm in milk. Toast bread, cool, and slit carefully open. Spread both sides with parsley butter. Now mash dates and milk together very thoroughly, spread on one half of buttered toast, spread cream cheese over, and put other half of toast on top. Press together and cut into four.

150. Cheese Straws

  • 4ozs wholewheat flour
  • 2ozs cooking fat
  • 2ozs grated cheese
  • Cold water
  • Celery salt

Mix flour, grated cheese and celery salt together. Rub in fat, mix into a paste with cold water. Knead well until smooth, roll out to a quarter inch thickness. Trim into strips about two inches wide. Cut again into fingers about quarter inch wide. Place these on baking tray.
Knead up the rest. Cut into rings with two different-sized cutters. Put these into tray also, and bake for 20 minutes in moderate oven. Put straws through rings to form bundles before serving.

151. Curry and Rice

  • 2 potatoes
  • 2 onions
  • 2 carrots
  • 2 artichokes
  • 2 apples (not too sweet) when in season
  • 1lb fresh peas if in season, if not, some good canned peas
  • a little chopped mint
  • 3 tablespoons raisins (if available)
  • 1 tablespoon best curry powder
  • cooked brown rice
  • Stock

Scrub the vegetables, but do not peel unless they are old, cut into small pieces. Core and peel apples. Put everything together, add two tablespoons stock, bring to the boil, then cook slowly in a casserole for preference (but a saucepan will do) until nearly done. Mix the curry powder to a smooth paste with a little stock and add to the vegetables. Stir for a few moments. It should be thick; if it is not thick enough, thicken with a little flour or oatmeal. Have ready some hot cooked brown rice on a warmed dish, make a hole in the middle and pour the curry into it.
Serve with cauliflower or some other green vegetable.

152. Hungarian Potatoes

  • 1lb cold cooked potatoes
  • 3ozs grated cheese (or 2 hardboiled eggs)
  • Cold cooked cauliflower
  • Bread crumbs
  • 1 dessertspoon chopped parsley
  • 1 gill sour milk
  • Celery salt

Slice potatoes. Place in well-buttered dish, cover with sour milk. Add a layer of grated cheese or sliced hard-boiled egg, and a little more milk, then add a layer of cauliflower. Continue in this way until the dish is full, at intervals sprinkling in the celery salt and parsley. The top layer should be potatoes sprinkled with breadcrumbs.
Bake in moderate oven until brown.

153. Lettuce Sandwiches

  • Lettuce leaves
  • Yeastrel
  • Brown bread and butter

Wash lettuce thoroughly, dry, and chop up fairly small. If the lettuce is chopped up, it is possible to get a great deal more into the sandwich. It is also possible to use for sandwiches some of the outer leaves that are not quite so attractive in a salad. These leaves are particularly rich in salts, but do not use leaves that are actually tough or bitter.

Spread half the bread and butter with a little Yeastrel, pile as much lettuce as convenient into the bread, cover with another slice of bread and butter, press down, and cut into four.

154. Marmite Biscuits

  • ½lb wholewheat flour
  • 1 dessertspoon Marmite
  • 4ozs cooking fat
  • Little cold water

Put flour into cold basin. Rub in fat until it looks like fine breadcrumbs. Add water a little at a time to the dry ingredients to make a firm dough. When well mixed, turn on to a floured board. Roll out thin. Now spread over thinly with Marmite, fold over and roll out again. Spread with more Marmite, fold over and roll out. Cut into rounds or fingers, bake in moderate oven until crisp and brown.

155. Neapolitan Sandwiches

Thin slices of wholewheat bread and margarine.

Fillings:

  • Tomatoes thinly sliced
  • Cheese, grated
  • Little mustard and cress or lettuce (finely chopped)
  • Yeastrel

Prepare the fillings. Spread one piece of bread and margarine with Yeastrel, cover with another piece, put margarine on the second side and spread this with grated cheese, repeat and use mustard and cress for next layer and tomato for the last. Cover this with bread and margarine, forming one thick sandwich. Cut the sandwich into fingers. These look most attractive when cut, as all the different colours show up so well.

156. Onion Fiicassee

  • ½ diced cooked carrots
  • 1lb cooked onions
  • 1oz cooking fat
  • 1 gill milk [4 to a pint]
  • 1 dessertspoon prepared lemon juice substute
  • Celery salt
  • Parsley
  • 1oz wholewheat flour
  • ½lb cooked mushrooms
  • 1 gill stock [4 to a pint]
  • Fried potatoes

Melt fat in saucepan, stir in flour, add milk and stock, season with celery salt. Add lemon juice, stir cooked vegetables into this sauce, cook gently without boiling for a few minutes. Serve on hot dish garnished with parsley and a border of fried potatoes.

157. Parsnip Balls

  • 2 cups cold parsnips
  • 1 egg (made-up dried egg)
  • 1 cup breadcrumbs
  • A little milk if needed
  • 1oz cooking fat
  • Dried breadcrumbs

Mash parsnips and cooking fat, mix in breadcrumbs and egg and a little milk. Shape into balls, roll in dried crumbs and bake for about hour in moderate oven.

158 Potatoes (baked) (i)

  • 4 large old potatoes
  • Salad oil or cooking fat

Scrub potatoes very thoroughly. Cut out eyes (as these collect earth) and any damaged parts. Brush with olive oil, place in a baking tin and bake for about one hour (depending on size of potatoes) in moderate oven. When soft, roll in a cloth in the hands and burst skin to let out steam.
Serve with Parsley Butter (No. 236).

159. Potatoes (Baked) (ii)

  • 6 or more medium-sized potatoes
  • 1oz margarine
  • 2 tablespoons breadcrumbs
  • 2 tablespoons water
  • Celery or onion salt

Scrub the potatoes, brush with melted fat, roll in breadcrumbs, put into casserole with two tablespoons water. Sprinkle with celery salt. Bake for 1½ hours or less according to size of potatoes. New potatoes may be used.

160. Patoto Cakes

  • 1lb mashed potatoes
  • ½ tablespoon mixed herbs
  • 1 tablespoon margarine
  • 1 tablespoon finely chopped onion
  • 1 egg or made-up dried egg (may be omitted, and a little milk substituted)

Melt the margarine in a frying pan. Mix the other ingredients thoroughly together, shape into flat small cakes, and fry, browning both sides.

161. Potatoes (Mashed)

  • 2lb potatoes
  • 1oz margarine
  • 4 tablespoons hot milk

Scrub potatoes and steam until quite soft. Peel quickly and mash up well with a fork. Put milk in top of double saucepan, add potatoes and margarine and beat up very thoroughly with a fork until really light and creamy, while keeping hot over boiling water.

162. Potato Ring

  • 3 cups mashed potato
  • 1 cup grated cheese (optional)
  • 2 cups diced cooked vegetables (e.g., carrots and peas, or French beans and raw tomato pieces)
  • ½ cup sauce

If cheese is to be used, mix it well with the mashed potatoes. It enriches the dish, but it is very nice without it.

Well grease a border mould, sprinkle with dried breadcrumbs and fill with the mashed potato. Put in the oven to brown nicely. Meanwhile, heat up the sauce and carefully stir in the cooked vegetables and make thoroughly hot. Turn out the potato mould on to the serving dish and fill the centre with the hot vegetables.

Potato Salads

See Section on Salads (Nos. 94 and 95).

163. Potato Sausages

  • 3 or 4 large potatoes
  • Little wholewheat flour
  • 1 egg (made-up)
  • 2 tablespoons grated cheese
  • ½ cup breadcrumbs
  • Fat for frying

Steam potatoes and mash while still hot. Let them cool, then work to a paste on floured board with egg and flour and grated cheese. Roll into sausages, and allow to stand and dry. Roll in breadcrumbs, fry or bake in oven and serve hot.

164. Rice (Boiled)

  • ½ cup first quality unpolished rice
  • 1 quart boiling water

Put rice into boiling water, and boil rapidly until tender. A very little salt may be added if desired. Drain and set over boiling water in colander until wanted.

165. Rice Savoury

  • 3 cups well-cooked rice
  • 2 large leeks
  • 2 eggs (made-up dried egg)
  • 1 tablespoon finely-chopped parsley
  • 1½ cups milk
  • 1oz margarine

Put the margarine in a pan, fry in it the peeled and sliced leeks. Add rice, milk, well-beaten eggs, and parsley, and mix well. Turn into well-greased pie dish and bake for 12 minutes, or steam in well-greased mould for an hour or longer.

166. Rice and Tomato Cheese

  • ½lb tomatoes
  • ½ pint milk
  • 3ozs brown or unpolished rice
  • Dried crumbs
  • 3ozs grated cheese

Cook the rice in boiling water until tender (about 10 minutes). Strain and replace water by milk. Simmer for further 10 minutes. Grease a fireproof dish and place layer of rice and milk at the bottom. Add some grated cheese and some slices of tomato. Fill the dish in this way, ending with grated cheese. Cover with a sprinkling of crumbs and cook in a sharp oven for about 10 minutes.
Serve hot.

167. Sandwiches

Properly-made sandwiches are always very popular, and often are the best way of introducing children to salads if they have not been brought up to eat salads regularly. Good wholewheat bread should be used, and a very sharp knife. Always cut the bread thinly, and if the butter is hard, cream it, but do not let it become oily. Be very generous with the filling, and be careful not to overdo any flavouring, such as Yeastrel. The filling of the sandwich should not be of a too filling or stodgy type, and should be liberally supplied.

Generally speaking, sandwiches can be made quite well in the morning for use in the afternoon. After preparing, they should be wrapped, without cutting into small ones, in greaseproof paper, and this wrapped in a clean tea towel wrung out of cold water, and put in a cool place.

168. Savoury Sandwich Fillings

  1. Cabbage heart finely chopped and grated cheese
  2. Cucumber and parsley
  3. Grated raw carrot and Yeastrel
  4. Home-made cream cheese with a pinch bf finely-chopped chives
  5. Home-made parsley cheese
  6. Tomato and cream cheese
  7. Sieved hard-boiled egg and tomato
  8. Walnuts and cream cheese
  9. Watercress and Yeastrel
  10. See also curd cheese (No. 265); toasted cheese sandwich (No. 148); cheese and date sandwich (No.(149); Neapolitan sandwich (No. 155); toasted tomato sandwich (No. 170); sweet sandwiches (No. 206) toasted date sandwich (No. 211); and lettuce sandwich (No. 153)

169. Stuffed Carrots

  • 4 good carrots
  • 1 cup brown breadcrumbs
  • 1 finely-chopped small onion
  • 1 tablespoon grated cheese
  • 1 tablespoon chopped herbs (or simply parsley if preferred)
  • 1 egg (made-up)

Scoop out the centre of the carrots (lengthwise). Mix other ingredients to form a stuffing and fill carrot cavities with it. Place on greased fireproof dish, dot each with fat, cover closely, and bake carefully until tender (about three- quarters of an hour).

170. Tomato Sandwiches (Toasted)

  • 8 slices wholewheat bread and 4 firm ripe tomatoes
  • margarine
  • 1 tablespoon grated cheese

Slice tomatoes and arrange on four of the pieces of bread and margarine. Sprinkle with grated cheese, cover with bread and margarine and toast both sides a golden brown. Cut into four and serve hot.

171. Vegetable Flan

To make pastry:

  • ½lb wholewheat flour
  • Little water or milk to mix
  • 4ozs cooking fat
  • ½ teaspoon baking powder

Mix flour and baking powder together in basin, rub in fat with fingertips until the mixture looks like breadcrumbs. Now add water or milk a little at a time and mix. Turn on to floured board. Roll out and cut to the size needed. Place on greased flan tin, seeing that it overlaps about 1 inch when filled into tin. Squeeze a tiny piece at a time round the edge for decoration. Prick all over bottom and-bake in hot oven.

Fill with any cooked vegetable moistened with suitable sauce and serve either hot, browning under the grill, or cold, e.g.,
Carrots and Yeastrel sauce
Peas and tomato sauce
Beans and cheese sauce
Marrow and onion sauce

172. Vegetable Pasty

Pastry as in No. 171.

  • ½ cup diced cooked carrots
  • ½ cup chopped cooked leek or runner beans
  • ½ cup cooked peas or tinned beans
  • ½ cup diced cooked potatoes
  • ½ cup Yeastrel gravy or cheese sauce

Line a deep flan tin with the pastry, combine all the vegetables and sauce, put in the flan case, cover with pastry, press the edges together, make a couple of holes in the top and bake in a quick oven until cooked and brown.

173. Vegetable Pie

  • Wholewheat pastry as in No. 171
  • 1 cooked sliced onion
  • ¼ cup cooked turnip
  • ½ cup cooked carrot
  • 1 cup cooked peas or tinned beans
  • ½ cup Yeastrel gravy

Grease good-sized pie dish, put vegetables in slices or dice in layers into this. Pour gravy over and cover with thin crust of wholewheat pastry. Bake in hot oven for ½ hour. Serve hot.
Any cooked vegetables can be used for this pie, mixed up or only one kind.

174. Vegetable Pie With Cheese Crust

  • Wholewheat pastry as in No. 171
  • 2 cups mixed cooked vegetables
  • 4ozs grated cheese
  • ½ cup Yeastrel gravy

Roll out pastry, sprinkle thinly with grated cheese, fold over and sprinkle again. Roll out, and sprinkle with rest of cheese, fold over and roll. Put vegetables (e.g., carrots, beans, tomatoes) into pie dish, with gravy, cover with cheese crust and bake in fairly quick oven until pastry is cooked.

175. Vegetable Rolypoly

  • 2 cups diced cooked vegetables
  • 1 tablespoon minced parsley or marjoram
  • Short crust(as in No 171)
  • 2 tablespoons plain sauce

Mix vegetables, parsley and sauce. Roll out pastry, spread mixed vegetables over, damp the edges, roll up and press ends closed. Put in a well-greased baking dishand bake in a fairly quick oven for about ¾ hour until brown and baked through.
Serve with spinach sauce.

(b) RECIPES FOR SWEET STARCH DISHES

176. Bran Biscuits

  • 4ozs bran
  • 2ozs cooking fat
  • 2ozs wholewheat flour
  • ½ teaspoon soda
  • Milk, either sour or sweet to mix

Mix dry ingredients well together, rub in fat and mix to a stiff paste with milk. Roll out on floured board, cut out with a small cutter and bake in hot oven for 10 minutes.

177. Bran Parkin

  • 4ozs medium oatmeal
  • 1 made-up egg
  • 2ozs cleaned bran
  • 1oz wholewheat flour
  • ½ cup black treacle (or treacle and syrup mixed)
  • 3ozs cooking fat
  • 1 teaspoon cinnamon
  • 4ozs seedless raisins (or sultanas)
  • ¼ teaspoon ground ginger
  • 1oz sugar
  • ¼ teaspoon mixed spice

Melt fat and syrup slightly. Mix dry ingredients and stir in fat, treacle and beaten egg. Put into a greased tin and bake in a very slow oven for about two hours.

178. Carrot Pudding

  • 4ozs flour
  • ¾ cup grated raw potato
  • ¼ teaspoon salt
  • 1 cup grated raw carrot
  • 1 teaspoon mixed spice
  • 1 tablespoon treacle
  • 4ozs breadcrumbs
  • 1 teaspoon bicarbonate soda
  • 3ozs cooking fat
  • 3 tablespoons hot water
  • 1oz chopped dates
  • 2ozs sultanas

Sift the flour with the salt and spice and rub in the fat. Mix in breadcrumbs, sultanas, dates, potato, carrot and melted treacle. Mix well. Dissolve the bicarbonate of soda in hot water and stir in, seeing that it is distributed through the pudding. Turn at once into a greased bowl and cover with greased paper. Steam about 2½ hours.

179. Chamneys Fruit Pudding

  • ¼lb wholewheat breadcrumbs
  • ½lb raisins
  • ¾lb wholewheat flour
  • ¼lb sugar
  • 1oz self-raising flour
  • 2 eggs and a little milk
  • ½lb sultanas
  • ½lb Nutter

Rub the Nutter into the flour, and then add the remainder of the dry ingredients. Beat the eggs with a little milk and add gradually. Put into a greased basin, cover with greased paper and steam for about four hours.

180. Chocolate Buns

  • ¼lb. margarine
  • 2ozs Bournville cocoa
  • 4ozs sugar
  • A little milk
  • 2 eggs (made up)
  • ½ teaspoon vanilla essence
  • 6ozs wholewheat flour
  • 1 large teaspoon baking powder

Beat sugar and margarine to a cream. Add well-beaten eggs and vanilla essence and beat very thoroughly. Mix cocoa, flour and baking powder together, and beat into mixture, add a little milk. Beat up and place in well-greased patty tins.
Bake in fairly quick oven 15-20 minutes.

181. Chocolate Carrot Tart

  • 1 cupful sieved steamed carrots
  • 2 tablespoons Bournville cocoa
  • 1 tablespoon sugar
  • Wholewheat pastry
  • ½ teaspoon vanilla essence (if possible]

Line a greased sandwich tin with the pastry, and pinch-up round the edges and decorate. Mix carrots, sugar, cocoa and vanilla thoroughly together, and spread over pastry. Decorate with criss-cross pattern of thin strips of pastry and bake in fairly quick oven till the pastry is done.

182. Chocolate Cream

  • 1oz chocolate
  • 1 egg

Melt chocolate until just soft. Separate egg yolk and white. Beat egg yolk well and stir into melted chocolate. Beat white very stiffly and fold into chocolate mixture. Use to decorate little cakes, junkets or blancmange or on biscuits.

183. Chocolate Oatcakes

  • 2ozs rolled oats
  • 1 tablespoon cocoa
  • 2ozs wholewheat flour
  • 2ozs sugar
  • 2ozs cooking fat

Mix all the dry ingredients, then rub in fat, working it with the hands and pressing it together until it can be made into a solid mass. Grease a sandwich tin and press the dough out flat till it covers the tin evenly. Pinch up round the edges for decoration. Bake in a cool oven for about 30 minutes. While still hot cut in slices, but leave in tin and cool.

184. Christmas Cake

  • 10ozs wholewheat flour
  • 2ozs seedless raisins or sultanas
  • 4ozs chopped seeded raisins or dates
  • 4ozs cooking fat
  • 4ozs sugar
  • 2 large tablespoons black treacle
  • ½ teaspoon ground mixed spice
  • ½ teaspoon bicarbonate of soda (level)
  • ½ cup milk
  • ½ teaspoon almond essence
  • ½ teaspoon ground ginger
  • Wartime marzipan paste (No. 195)

Rub fat into flour, add all dry ingredients except soda, and mix well. Dissolve soda in milk, add treacle to dry ingredients, and then milk and soda and almond essence, and beat all together very thoroughly.
Line a baking tin with greased paper, place mixture in and cook in very slow oven for 2-2j hours.
When cold, cover with wartime marzipan paste, and decorate with a little grated chocolate or any decoration that can be procured.

185. Christmas Pudding

  • ¼lb wholewheat flour
  • 4ozs sultanas
  • ½lb brown breadcrumbs
  • Little nutmeg
  • 4ozs Nutter
  • ½ teaspoon lemon substitute
  • ½lb sugar
  • 3 made-up eggs
  • ½ teaspoon spice
  • 4ozs grated raw carrots
  • 6ozs currants or chopped dates
  • Milk
  • 3ozs mixed peel or stoned and chopped prunes

Grate Nutter into flour, clean currants and pick over all fruit. Chop peel, put all dry ingredients and carrots into mixing bowl. Mix well, add well-beaten eggs and enough milk to moisten the whole. Put into well-greased basins, steam for eight or nine hours.

186. Date Balls

  • 1½ cups chopped stoned dates
  • 1 dessertspoon honey
  • ½ cup milled walnuts or any nuts available
  • Ginger

Mix honey, chopped dates and ginger and half the walnuts together. Make into balls. Roll in milled walnuts. A little ginger (if available) added to the honey this will enhance the flavour.

187. Date Gelozone

  • Small dessertspoon of Gelozone
  • Flavouring of lemon substitute
  • A full breakfast-cup of halved dates
  • Half pint of milk and water

Mix the Gelozone with a little of the half-pint of milk and water to a smooth paste. Gradually add the remainder of the half-pint, stirring meanwhile. Still stirring, bring to boiling point and simmer for two minutes. Add to dates and lemon sub- stitute and mix well. Pour it into a wetted mould and leave to set.

188. Dates In Milk

  • 1lb dates
  • 1 pint warm milk

Wash and stone dates. Put into dish. Pour over warm milk. Leave over night and serve very cold.

189. Date Pudding [Steamed]

  • ½ cup cooking fat
  • 1 cup wholewheat flour
  • 6ozs chopped stoned dates
  • 1 cup milk
  • 1 cup sugar
  • 1 teaspoon bicarbonate soda
  • Lemon juice substitute
  • 1 cup stale breadcrumbs

Rub fat into flour, when well blended add milk, lemon, breadcrumbs, sugar, and chopped stoned dates. Add soda dissolved in a little warm water and mix well. Put into greased basin and steam for two or three hours.

190. Date Tart or Date and Carrot Tart

  • 1lb stoned dates (or ¼lb dates and ½ cup sieved steamed carrots)
  • 2 dessertspoons Bournville cocoa
  • ½ teaspoon vanilla essence
  • wholewheat pastry

Chop up dates and place in basin with 1oz hot water. Line a greased sandwich tin with thin wholewheat pastry (Recipe No. 218). Now mash up dates to a soft cream, stir in cocoa and vanilla essence, and mix well. Fill pastry casing with mixture, and place a cover of pastry on top. Pinch edges of pastry together, make a cross in the top of the pie, and bake in a fairly quick oven for about three-quarters of an hour.
Instead of the cocoa and vanilla essence, the filling may be flavoured with lemon juice substitute.

191. Dried Fruit and Potato Tart

  • 6ozs wholewheat flour (self-raising)
  • 3ozs cooking fat
  • ¼ teaspoon almond essence
  • 4ozs raisins or dates soaked for 4 hours in 2 tablespoons water
  • 4 tablespoons mashed potato
  • 1 large dessertspoon honey
  • 1 egg (made-up dried egg)

Rub fat into flour, add water and make a stiff paste. Line a flan tin with paste, and pinch up edges to make a pattern. Drain raisins and spread over bottom of tart. Mix any raisin juice with slightly warmed honey and almond essence. Add potato and work in. Beat up egg and mix into potato paste. Spread thinly and evenly over the raisins. Decorate with thin strips of pastry and bake in fairly quick oven until pastry is cooked and paste slightly brown.
Serve hot or cold.

192. Fig Pudding

  • 1lb figs
  • ¾ pint milk
  • 2ozs margarine
  • 2 eggs (made up)
  • ½lb wholewheat bread
  • 1 teaspoon lemon juice substitute

Wash and clean figs and soak in hot water for 24 hours. Stew in very little water until tender, then cut into small pieces. Cut the bread into dice. Warm the milk and margarine, mix well, and pour over the bread. Stand for 10 minutes, then mix in the chopped figs and lemon juice. Beat the eggs and add. Turn into a greased basin and steam for three hours.

193. Fruit Balls

  • 1 cup chopped dates
  • 1 cup chopped raisins
  • 1 cup chopped figs
  • 1 cup chopped nuts
  • 1 cup crushed bran

Mix dates, raisins, figs and nuts thoroughly (most easily done by chopping all together or passing in turn through a meat mincer). Form into balls and roll in the bran.

194. Ginger Biscuits

  • ½lb wholewheat flour
  • ½ teaspoon soda
  • 1½ teaspoons ginger
  • 3ozs Nutter
  • 3 dessertspoons treacle
  • 1oz sugar

Mix flour, ginger and soda together. Rub in fat. Mix in sugar and bind together with treacle. Knead well press together and roll out on floured board. Cut into rounds. Bake in moderate oven for 15 minutes.

195. Wartime Marzipan Paste

  • 4 tablespoons mashed potato
  • 1 teaspoon white of egg
  • 1 tablespoon sugar
  • Few drops of almond essence

Mix all ingredients well together. Spread top of cake while still hot with honey or a little blackberry jelly, press marzipan out to size of cake, put on top and press into shape. Pinch up round the edges and score with a fork. Put back into oven and brown up. While still hot sprinkle a circle of grated chocolate in the centre.

196. Nutmeg Cake

  • 8ozs wholewheat flour
  • 6ozs currants
  • 4ozs Trusoy or Soya flour
  • 1 teaspoon ground nutmeg
  • 4ozs sugar
  • 1 teacup milk
  • 6ozs fat
  • 1 teacup of black treacle
  • ½ teaspoon bicarbonate soda (or 1 teacup thick sour milk in place of the milk and carbonate of soda)

Mix flour, Soya, currants, sugar and nutmeg together. Slightly warm treacle, milk and fat together. Add the bicarbonate of soda to this mixture, then gradually mix with the dry ingredients to a smooth thick paste. Well grease a shallow baking tin and cook in a slow oven for 1½ hours.

197. Oat Biscuits

  • ½ cup rolled oats
  • 1 tablespoon sugar
  • 4ozs margarine
  • ¼ teaspoon mixed spice or salt
  • 1 tablespoon black treacle

Cream margarine and sugar. Add warmed treacle, and work in oats to which spice has been added. Press out in shallow greased tin and bake in a slow oven 30-40 minutes. Cut into strips and leave in tin until cold.

198. Oat Cakes

  • 10ozs rolled oats
  • 4ozs sugar
  • 2ozs wholewheat flour
  • Cinnamon or spice if liked
  • 6ozs margarine

Rub fat into flour and oatmeal. Add sugar and work with the hand till it forms one lump. Press out about 1 inch thick in flat tins and bake for 20 minutes in a moderate oven.

199. Oatmeal Crispies

  • ½lb wholewheat flour
  • 5ozs brown sugar
  • 2ozs medium oatmeal
  • ½ teaspoon ginger
  • 2ozs Pitman's bran
  • ½ teaspoon spice
  • 2ozs Soyolk
  • Water to mix
  • ¼1b margarine

Mix all the dry ingredients well together, rub in the margarine and add a very little water to make to a stiff dough. Press out thinly in flat cake tins. Bake in a moderate oven until lightly browned (20 to 30 minutes).
Eat either hot or cold.

200. Parkin

  • 6ozs medium oatmeal
  • ½ teaspoon bicarbonate of soda
  • 6ozs wholewheat flour
  • ¼lb. Nutter (or margarine)
  • 2ozs sugar
  • ¼lb treacle (West Indian raw)
  • ½ teaspoon ginger
  • Milk
  • ½ teaspoon cinnamon

Mix dry ingredients together in a bowl. Melt the Nutter and treacle over gentle heat. Stir into dry ingredients and add a little milk. Beat well, and pour into a greased flat baking tin. Bake in moderate oven until firm (about 30 minutes). When cool cut into squares and store in a tin.

201. Pulled Bread

  • Half fresh wholewheat loaf
Tear the loaf into rough pieces about 1 inch cube. Put the pieces into a baking dish and crisp to a light brown in a cool oven. Stale crusts or pieces of bread or toast may also be made into "crispier" like this.

Breakfast Crispier, as a substitute for flakes, can be made by cutting thin slices of wholewheat bread into tiny squares (¼ in. to ½
in.) and baking in a cool oven until crisp and golden brown.

202. Raisin Roll

  • ¼lb wholewheat flour
  • 1 dessertspoon black treacle
  • 4ozs cooking fat
  • A little water
  • 6ozs raisins (dates or stoned prunes may be substituted)

Rub fat into flour. Mix one dessertspoon black treacle in 1 oz. of water, and mix into a stiff paste. Roll out. Damp the surface with water, cover with raisins. Roll up and tuck in ends. Place on greased baking dish and bake for about half an hour until nicely browned.

203. Rock Buns

  • 2ozs cleaned bran
  • 6ozs self-raising wholewheat flour
  • 3ozs cooking fat
  • 1 egg (made-up dried egg)
  • 3ozs sugar
  • ½ teaspoon vanilla or lemon essence
  • Chopped stoned dates, or raisins if available

Rub fat into flour, add sugar and bran, beat egg and add flavouring to it, add to dry ingredients and beat well. Add a little milk if necessary. Drop the rather stiff cake mixture on a well-greased baking tin and bake in a rather quick oven about quarter of an hour.

204. Rusks (Savoury)

  • 4 slices wholewheat bread
  • 1 dessertspoon Yeastrel (or Marmite)
  • 4 tablespoons strong vegetable stock

Cut the bread into squares. Dissolve Yeastrel in vegetable broth and pour on to a saucer. Quickly dip the bread squares into the saucer, wetting both sides and draining off excess. Put in a greased baking tin and bake in a cool oven until crisp.

205. Rusks (Sweet)

  • 4 slices wholewheat bread
  • 1 dessertspoon black treacle or honey or sweetened condensed milk
  • 4 tablespoons milk (or water)

Cut bread into fingers. Dissolve treacle in milk and put in saucer. Quickly dip the fingers into the saucer, moistening both sides. Put on a greased baking tin and bake until crisp in a very cool oven. Sprinkle with sugar before baking if liked.

206. Sandwiches, Sweet

(See Sandwiches, No. 167)

Sweet Sandwich Fillings
(a) Chopped Raisins
(b) Dates and Cream Cheese
(c) Honey and Walnuts
(d) Thick sprinkle dry Bournvita

207. Scones

  • ½lb wholewheat flour
  • 2ozs natural brown sugar
  • 1½ozs cooking fat
  • 4ozs raisins (or sultanas)
  • ½ small teaspoon bicarbonate of soda
  • 1 small teaspoon cream of tartar
  • A little milk (sour for preference)

Mix soda and cream of tartar with flour, lightly rub in fat, add sugar and raisins and mix. Mix to a stiff dough with milk, using a knife to mix it. Roll out lightly to ½ inch thickness and cut out with a small round cutter. Place on floured tin and bake in a quick oven until cooked and lightly brown (about 20 minutes).

208. Soya Scones

  • 4ozs Trusoy or other Soya flour
  • 12ozs wholewheat flour
  • 5ozs seedless raisins
  • 3ozs nut fat
  • 1 level teaspoon ground spice
  • 4ozs sugar
  • 1 egg (may be omitted)
  • 1 cup thick sour milk (preferably) or the same amount of fresh milk warmed, with ½ teaspoon of bicarbonate of soda dissolved in it.

Mix Trusoy, flour, spice and sugar; work in the fat. Add raisins. Mix in the fresh or sour milk to dry foods, and, lastly, the well-beaten egg. Roll out on to a floured board into circles about ½ inch thick and cut each into four pieces. Place on slightly-greased tins and cook in a moderately hot oven for 10 minutes.

209. Stuffed Cheese Dates

  • 12 large soft dates
  • Home-made cream cheese (No. 7)
  • 2ozs chopped nuts (omit if unobtainable)

Slit dates lengthwise and remove stones. Mash up the cheese with walnuts and fill cavity in dates with mixture.

210. Stuffed Dates

  • 12 large soft dates
  • 1 dessertspoon honey
  • 2ozs mashed potato
  • ¼ teaspoon almond essence

Mix potatoes into the honey and almond essence. Slit dates lengthwise, remove stones, and fill cavity with almond paste.

211. Toasted Date Sandwiches

  • 2 slices wholewheat bread
  • Margarine
  • 2ozs stoned dates

Toast the bread, and while still hot, slit in half. Spread each cut side with margarine. Chop up the dates and spread evenly over, then put the other half back on top, so that the sandwich has the two toasted sides outwards. May be put in the oven to keep hot if liked. Delicious also with cheese or other sweet or savoury fillings.

212. Treacle Bread Pudding

  • 1 stale small Hovis loaf
  • Margarine
  • Black treacle (West Indian raw)
  • 2ozs brown sugar
  • 1 made-up egg
  • ½ pint milk

Grease a baking dish, cut the bread in slices about ½ inch thick, and spread each slice with black treacle and sprinkle sugar on top. Cut into quarters and arrange in the baking dish, putting a little extra sugar on the top layer. Beat up egg and add to milk and pour over bread. Leave to stand for 2 hour if possible and bake in a moderate oven for about ¾ hour. The custard should be set and the bread crisp and brown on top.

213. Treacle Pudding (Steamed)

  • 4ozs breadcrumbs
  • 4ozs wholewheat flour (self-raising)
  • 3ozs margarine or cooking fat
  • Black treacle

Mix flour and breadcrumbs, rub in fat, and mix to stiff dough with cold water and roll out thinly. Well grease a large pudding basin, put a layer of pastry in the bottom, spread treacle over, then another layer of pastry, continuing until all the pastry is used up. The basin should not be full. Cover with well-greased paper and steam for two hours.

214. Treacle Cake

  • 1lb (brown) sugar
  • 3 teaspoons ground mixed spice
  • 3ozs cooking fat
  • 1½lb wholewheat flour
  • 3 (level) teaspoons bicarbonate of soda
  • 3 tablespoons West India black treacle
  • 2 cups milk
  • 1½ teaspoons cream of tartar

Mix sugar, fat, soda, treacle, and one cup of milk well. Mix cream of tartar and spice into the flour, and add to other ingredients and beat well. Now carefully add another cup of milk (the mixture should be quite wet), beat thoroughly and pour into a large greased and papered flat Yorkshire pudding tin.
Bake in a moderate oven for about 1½ hours.

215. Treacle and Carroy Tart

  • Wholewheat pastry
  • 2 tablespoons black treacle
  • 1 cup brown breadcrumbs
  • ½ cup grated raw carrots
  • 1oz sugar

Line a flan tin with pastry and prick up the edges. Mix crumbs, carrots, sugar and treacle well together and spread over pastry. Put a few small pieces of torn-up crust over the top for decoration.Bake in a moderate oven until the pastry is done and the bits of crust crisp.

216. Treacle Toffee

  • 1lb black treacle
  • 4ozs sugar
  • 4ozs margarine
  • 1 teaspoon vinegar

Put margarine, sugar and treacle in a saucepan and bring gently to the boil, using an asbestos mat to prevent burning. Boil gently for 20 minutes. Add vinegar, stir well and pour into well-greased flat tins. When almost cold, score deeply with a knife, into little squares, break up and wrap each square in greaseproof paper, otherwise the toffee is apt to run and stick together.

217. Wholewheat Cookies

  • 1 cup raisins
  • 1 cup dates
  • 2 cups self raisin wholemeal flour
  • 1 made-up egg
  • 1/3 cup margarine
  • ¼ cup water
  • ¼ cup sour milk
  • 2ozs sugar

Chop dates and raisins and sift flour over. Cream margarine and sugar and beat in egg. Mix well and add sour milk. Stir in dry ingredients and beat well. Place small teaspoons on buttered baking sheet, about an inch apart.
Bake 10 minutes in moderate oven. Makes about three dozen cookies.

218. Wholewheat Pastry

  • ½lb wholewheat flour
  • Water
  • 4ozs cooking fat

Rub fat lightly into the flour and add cold water to make into a stiff dough. Roll out lightly, handling as little as possible.

219. Yeast Buns

  • 1oz Yeast
  • 2ozs sugar
  • 1lb flour
  • 2ozs currants or sultants
  • ½ pint warm milk and water
  • 2ozs margarine
  • 1 teaspoon ground spice

Cream yeast with one teaspoon of sugar and add ½ pint milk and water warmed just to blood heat. Leave to rise in warm place for 20 minutes. Rub fat lightly into flour, add all the other dry ingredients, make a hole in the centre, add yeast and stir in. Turn out on to floured board and knead for about 10 minutes. Leave to rise for two to three hours, then knead again. Shape into small buns on warmed floured baking tin, leave to rise, put into fairly hot oven and bake until cooked (about 20 minutes).