Wartime Recipes 1942

Invalid Cookery

Many cookery books include a special section devoted to "Invalid Cookery," but such a term is really quite out of place in a Health For All Recipe Book, for Diet Reformers know that at no time does anyone need less cooking than when one is an invalid. The one thing above all others that an invalid needs is to get away from food and cookery, so that an out-of-sorts body can have a chance to overhaul itself. No one keeps a motor-car engine running all the time it is being adjusted and cleaned when things have gone wrong. In the same way, the human body, when it ceases to work smoothly and well, needs a period free from the normal activities of eating, so that the body may conveniently carry out rejuvenation and repairs.

If invalids are having no food, there is no cooking to be done for them, but it is possible to help the cleaning and repair processes by the use of water, both inside and out. The skin should be well washed all over at least twice a day, and as much water taken to drink as is liked. In addition, the bowel should be washed out with plain water at least once a day. This is a vitally important measure when no food is being eaten.

Apart from plain water, raw fruit juices, and raw vegetable juices can be taken by the invalid, as these juices do not need digesting in the usual sense of the word, but are ready to be absorbed straight away by the system. In addition, they supply the essential mineral salts and vitamins whose lack, or insufficient supply, is the underlying cause of nearly all illnesses.

Wartime has made fresh, raw, fruit juices almost unobtainable, so that raw vegetable juices must be used instead, though the juices from fruits bottled at home without sugar may be used as drinks for variety. If grown people are ill, they should have enough strength of character to carry out the fasting process easily, but with children a little help is an advantage. The child who is ill and who is to fast should be kept in bed, away from the sight and smell of food. The enema should be given without fuss or emotional stress, and be followed by a happy warm bath, with a little special love and care. Then the child should be tucked into a freshly-made, clean, warm bed. A few tiny presents as the day goes by to break the monotony, and extra attention, such as reading or playing games, is very desirable at some stages.

It is usually a good plan with children to give them small drinks about every hour, to help the time along; but, of course, they can have large drinks of water whenever they are thirsty, or vegetable broth, or lemonade, etc. The small drinks should be of raw juices, but as these are very concentrated they should be diluted, for the child does not want to overdo even a good thing. The child should not be forced to drink if it does not want to. Much depends on the degree of sickness present, temperature, and so on.

The following raw juices can all be made. Suitable drinks of them would be one or two tablespoons in three tablespoons of water:

(1) Apple
(2) Blackcurrant
(3) Raw bean (french)
(4) Raw broccoli tops
(5) Raw brussels sprouts
(6) Raw cabbage
(7) Raw carrot
(8) Raw celery
(9) Raw kale
(10) Raw leek
(11) Raw lettuce
(12) Raw onion
(13) Raw spinach
(14) Raw spring greens
(15) Raw swede
(16) Raw tomato
(17) Raw turnip tops
(18) Raw watercress

Some of these are much more palatable than others(personally, I think raw swede juice quite appalling, in spite of its high health value) and some are richer than others in their curative properties.For instance, raw spinach juice is a very rich source of vitamins A and C, and of the elements of calcium and iron in the form of readily absorbed organic salts. It is a tonic of unusual value and great healing power, and though very little work has been done with it, so far, I believe that it will, in the future, be proved to be pre-eminent. It is not, of course, as nice to take as orange juice, but it is not unpleasant, and can be taken diluted with water. It is very potent, so that, to start, one tablespoon a day is enough to use. Mixtures of juices are often preferred, e.g., three tablespoons celery juice and one tablespoon tomato juice.

Carrot juice is another excellent tonic, and very mild and pleasant to take. Two to four ounces can be taken daily, according to the age, etc., of the invalid. Children respond marvellously well to Nature Cure treatment when they are ill, which treatment also does away with the fear of complications frequently associated with measles, scarlet fever, etc.

The juices of the various succulent vegetables can be prepared like spinach juice, and root vegetables like raw carrot juice, and so instructions for these two only are given.

Raw juices are excellent as an addition to the daily meals, even in health, and a cocktail of raw vegetable juices is of tremendous value in ensuring an optimum daily intake of vitamin C, in spite of the present shortage of fresh fruit.

After two or three days on raw juices, something more like "Invalid Cookery" may be started, and some suitable recipes are added here. Purees of sieved vegetables, sieved soups, sieved prunes and baked apples are also suitable at this stage.

260. Apple Juice (Raw)

  • Ripe sweet apples

Wipe the apples and grate on to a piece of strong, freshly-scalded cheese cloth (or put through a juice press),fold over the sides and twist ends as for a hot formation. Serve at once in wine glasses.

261. Blackcurranr Juice

  • Bottled blackcurrants (without sugar)
  • Water
  • Jessop's Lactic sugar

Take one tablespoon of the juice from a bottle of blackcurrants, add two tablespoons of water and one teaspoon of Lactic sugar. May be taken twice or three times a day when fasting with advantage.

262. Blackcurrant Puree

  • 2 tablespoons bottled blackcurrants
  • 2 tablespoons grated raw apple
  • 1 dessertspoon top milk
  • 2 teaspoons Jessop's Lactic sugar

Rub the blackcurrants through a sieve, combine with the grated apple and Lactic sugar, put in an individual glass dish and pour top milk over. If no eating apples are available, baked apple can be used or the blackcurrant purse can be served by itself with a little extra milk, if rather strong.

263. Carrot Juice (Raw)

  • 1lb fresh juicy carrots

Scrub the carrots very thoroughly, but do not peel, and cut out any discoloured parts, entirely removing any grub holes, as carrots sometimes have grubs in them, and the grubs are generally at the end of the holes. Dip the carrot into boiling water for a second to cleanse. Then grate on to a piece of butter muslin, freshly wrung out of boiling water, and placed in a pie dish. Fold over the sides and twist the ends as for a poultice. Again the juice pours out. If much is to be made, it may be simpler to put the grated carrots into a potato masher and squeeze out that way.

264. Carrot Junket

  • 2ozs raw carrot juice
  • 2ozs fresh milk
  • 1 teaspoon rennet or equivalent in Gelozone

Warm milk and carrot juice mixed just to blood add rennet and leave in a warm place to set.

Sour Milk

265. Curd Cheese

Keep a little unpasteurised milk in a warm place it is curded and set solid. (It is also excellent eat this stage for invalids). Put the curd in a clean clot hang up to drain. Scrape off the curd, which may be flavoured in various ways:-

(1) With a little Yeastrel
(2) With a trace of chopped chives or other herbs
(3) With minced parsley and a spoonful of top milk
(4) With raw spinach juice
(5) With raw carrot juice
(6) With sieved raw tomato

266. Honey Tea

  • 1 glass fresh milk
  • 1 teaspoon honey
  • 2/3 glass hot water

Combine together and sip slowly.

267. Invalid Carrot Salad

  • 2 tablespoons lightly cooked diced carrots
  • 2 tablespoon raw spinach juice
  • 1 dessertspoon white sauce
  • 1 teaspoon minced parsley

Mix the sauce, spinach juice and parsley together in the carrots and serve with a few tender, young heart leaves.

268. Milk and Carrot Juice

  • 2ozs raw carrot juice
  • 2ozs fresh milk

Combine and sip slowly.

269. Peel and Core Water

  • pear peels and cores
  • Jessop's Lactic sugar

Put all peels and cores into a saucepan, add cold (enough to cover them), put on closely-fitting lid simmer gently for about 1 hour. Sweeten with sugar.

270. Pip and Peel Water

  • Orange peel and pips
  • Jessop's Lactic sugar

Wherever oranges are obtained, use should be made of the skin either by grating it for flavouring or by drying it, or it can be cut up small and put with the pips in cold water, covered and left to stand 8-12 hours. Sweeten with Lactic sugar.

271. Rose Hip Junket

  • 4ozs fresh milk
  • 1 tablespoon rose hip jam or syrup
  • ¼ teaspon rennet or equivalent in Gelozone

Warm milk to blood heat, add rennet, and leave in a warm place to set. Just before serving put rose hip jam or syrup on top.

272. Spinach Jelly With Tomato

  • ¼oz powdered gelatine
  • 3ozs water
  • 2ozs raw spinach juice
  • ½lb peeled and sliced tomatoes

Dissolve the gelatine in the water, warming it to get it all dissolved. Leave until cool, but not set. Stir in the raw spinach juice and pour into a small hollow border mould to set. When cold, turn out, and fill the centre with the peeled tomatoes.

273. Spinach Juice (Raw)

  • ¼lb fresh young spinach

Pick over and wash the spinach very thoroughly, leave to soak in salted water for 10 minutes, wash it, drain and wash again very thoroughly in fresh, unsalted water. When perfectly clean, shake dry, cut up roughly, and if you have a juice extractor, use it; if not, put the spinach through an ordinary meat mincer that has first been thoroughly scrubbed. Collect the pulp in a clean basin over which has been placed a piece of butter muslin freshly wrung out of boiling water. Fold this over the mashed spinach and twist the ends as for a poultice. A thick green juice pours out. Sometimes some juice leaks out at the handle as well.

274. Spinach Junket

  • 1oz raw spinach juice
  • 3ozs fresh milk
  • ¼ teaspoon rennet or equivalent in Gelozone

Warm milk to blood heat, add spinach juice and and leave in a warm place to set.

275. Vecon Tea

  • ½ teaspoon Vecon
  • ½ cup fresh milk
  • ½ cup boiling water

Combine together, thoroughly mixing in the Vecon, sip slowly.

276. Vitamin Potatoes

  • 2 tablespoons cooked potatoes
  • 1 dessertspoon raw spinach juice
  • 1 dessertspoon raw carrot juice
  • ½ teaspoon butter
  • 1 dessertspoon home-made curd cheese
  • 1 teaspoon minced parsley

Mash potatoes and halve. To one half add the spinach juice and half the butter, and to the other half add the carrot juice and rest of the butter. Mash each lot together, and then, if stiff enough, form into four balls, if not stiff, put four little piles of each alternatly a plate in a circle, in the centre of which put a dessert of home-made curd cheese decorated with one teaspoon minced parsley.