Wartime Recipes 1942

Soups

220. Artichoke Soup

  • 2lbs artichokes
  • ½oz margarine
  • 2 or 3 onions
  • ¼ pint milk
  • Cold water
  • Celery salt
  • Equivalent of 1 dessertspoon lemon juice in lemon juice substitute

Wash and clean vegetables, cut into pieces. Put into saucepan covered with cold water to which lemon has been added. Cover and simmer until vegetables are tender. Put through sieve, add milk, season with celery salt, re-heat without bringing to boil. Add margarine just before serving.

221. Barley Broth

  • 1oz pearl barley
  • 1 stick celery
  • 1 quart vegetable stock
  • ½lb mixed vegetables (carrots, turnips, onions)

Scrub well and cut the vegetables into dice. Simmer in the stock with barley for 1½ hours. Season with Yeastrel (if desired), add the milk, and heat, but do not boil. Serve at once.
As an alternative, a rice soup may be made, using rice instead of barley.

222. Carrot Cream Soup

  • 1lb carrots
  • ½ pint vegetable stock
  • 1 large onion
  • 1 tablespoon minced parsley
  • Pint household milk

Scrub carrots and steam until tender. Chop the onion and stew separately in a little milk. Add to the carrots and put through a sieve. Add rest of milk and vegetable stock and make hot. Just before serving add the parsley.

223. Chestnut Soup

  • ½lb chestnuts
  • 1oz margarine
  • Quart vegetable stock
  • Teaspoon sugar
  • Chopped onion
  • Teaspoon lemon juice (equivalent in substitute)

Shell, blanch, and peel chestnuts. Put in the pan with the margarine and onion and stew gently with the lid on for ½ hour, or until soft enough to mash through sieve. Add the stock and sugar, and simmer for five minutes. Stir in the lemon juice and serve.

224. Clear Vegetable Broth

  • 1 onion
  • ½oz cooking fat
  • Celery tops
  • A leek or trimmings of leeks
  • Pieces of any raw vegeables, such as Cabbage leaves (in moderation)
  • 1 teaspoon Yeastrel
  • Pea pods
  • Parsley

Melt fat in large saucepan. Wash and cut onion in small pieces without peeling. Put into pan with cooking fat. Stir in finely cut up vegetables, pea pods, parsley, etc., stir gently for a few minutes and just cover with hot water. Cover closely and simmer for one hour. Strain and add Yeastrel. A splendid health drink.

225. French Vegetable Soup

  • 1 clove garlic
  • Small head celery
  • Small piece of brown bread
  • 1 or 2 leeks
  • Cooking fat
  • ½ parsnip
  • 1 bay leaf
  • 2 onions
  • ½ cabbage
  • Pinch of thyme
  • 1 carrot
  • ½ cooking apple
  • Pinch celery salt
  • 1 turnip
  • 2 or 3 mushrooms
  • 1 quart stock

Peel garlic and rub on to the piece of brown bread. Now rub with the bread the saucepan to be used. Put 1 oz. cooking fat into saucepan, add coarsely-chopped onions, carrots, parsnip and turnip, cut into dice, cook for a few minutes, stirring or shaking to prevent burning. Now put in chopped celery, leeks, cabbage and apple, cover with stock and simmer gently with lid on for about ¾ hour. Wash and cut up mushrooms without peeling them and cook in margarine. When cooked, add to the soup with bay leaf and thyme. Season with celery salt. Remove bay leaf and thyme. Serve.

226. Marrow Cream Soup

  • 1 medium marrow (about 1½lb)
  • 1oz margarine
  • 2ozs plain white sauce
  • 1 pint vegetable stock

Wash marrow well and cut up, but do not peel. Place margarine in saucepan with marrow on top, and put on closely-fitting lid (if steam escapes when hot, put a piece of greaseproof paper under lid). Cook for 1 hour, shaking occasionally. Add stock and simmer until tender. Rub through sieve, add sauce, re-heat and flavour with a trace of Yeastrel if liked. Add more stock if too thick.
Other vegetables may be treated in the same way, or a mixture of vegetables, such as leeks, tomatoes, spinach, using about 1½lb of the vegetables fat.

227. Oatmeal Soup

  • 2ozs cooking fat
  • 4 teaspoons rolled oats
  • ½ cup each diced carrots, sliced runner beans, peas, chopped leeks
  • 1 quart vegetable stock
  • ½ pint household milk if available
  • ½ teaspoon chopped marjoram
  • Celery salt
  • Grated cheese

Heat fat in large saucepan, add oatmeal, stir and cook gently for five minutes. Add stock and bring to boil. Add all the vegetables, celery salt and marjoram. Simmer gently for about one hour. Add milk, heat up, but do not boil, and serve. A sprinkling of grated cheese on each plateful is a nice addition.

228. Onion and Tomato Soup

  • 1 large onion
  • ½oz cooking fat
  • 6 tomatoes
  • 1 pint stock or water

Chop onions and tomatoes and cook gently in cooking fat. Add stock and cook until tender.rub through a sieve, reheat and serve.

229. Pea Pod Soup

  • 1 or 2 carrots
  • Celery salt
  • 1 onion
  • Pea pods (young and green)
  • 2 or 3 sprigs of mint
  • 1oz margarine

Wash pea pods, chop up and simmer in enough water to cover them for 1½ to 2 hours. When tender, put them through a sieve. Set this stock on one side, chop onion and grate carrots and cook together gently in margarine. Add the pea pod stock to this mixture. Season with celery salt and boil up. Sprinkle with chopped mint before serving.

230. Potato Soup

  • 2 onions
  • ½ pint fresh milk
  • 1lb potatoes
  • 1 teaspoon fat
  • ½ pint vegetable broth or water
  • 1 dessertspoon minced parsley

Wash and peel the onions and chop up small. Cook gently in fat for five minutes without browning. Add one tablespoon of stock and the peeled and sliced potatoes and continue cooking for 10 minutes. Add remainder of stock, cook gently until tender. Rub through a sieve. Return to pan, add milk and make hot. Add parsley and serve.

231. Vegetable Stock

The outer leaves of many vegetables are too strong and to serve as a vegetable, and yet these parts are usually the richest source of essential mineral salts. Fortunately these salts dissolve readily in water, so all outer stalks and leaves should be thoroughly well washed, any damaged parts cut away, chopped up finely and simmered slowly for about an hour to extract the valuable salts. It is wisest to keep a large pot especially as a stock pot, and add fresh vegetables and water each day. Even if there are no fresh trimmings to add, the pot should be boiled up daily. Every three days, the pot should be emptied and scoured, and any stock left strained and used for a drink if not wanted for soup, the vegetable pulp thrown away and the pot filled up with fresh vegetables and water.

232. Vegetable Soup With Grated Cheese

  • 1 onion
  • 1lb runner beans
  • 2 carrots
  • 1 beetroot
  • 1 head celery (use heart for salad)
  • 1 quart vegetable stock

Wash all vegetables thoroughly, scrape and cut up small. Add stock and simmer for about one hour. Season and serve with grated cheese and squares of toast.