Wartime Recipes 1942

Section 1: Protein Dishes

Protein Dishes

  • (a)  Cheese Dishes
  • (b)  Pulse Dishes
  • (c)  Vegetable Stews and Pies
  • (d)  Egg Dishes
  • (e)  Nut Dishes

Wartime restrictions appear to make it difficult to get enough good protein, but if the present rations are used carefully and the foods obtainable on points wisely chosen, it will be quite possible for us all to be adequately nourished. This book is for Diet Reformers who are nearly all vegetarians, and so we will assume that they all have their extra cheese ration, that is, 12-16ozs a week each. Of this, 4-6ozs are best kept to be grated and used as a dressing for the daily salad. This leaves 8-10ozs, which is adequate for three or four good cheese dishes each week. For the other days of the week one day could be a lentil dish, one a haricot-bean dish, one an egg or nut dish (both of these ingredients being scarce, unless, in the case of eggs, hens are kept) and one a mixed vegetable stew, or a pie containing lentils for protein. If all the cheese is not used for the main dish (and generally 1½-2ozs per person is sufficient), the rest can either be added to the salads or a little of it used, say, to enrich a soup or stew, or to sprinkle on an omelet, etc., or in a vegetable pie.

With a little ingenuity, variety and nourishment can be assured. With the advent of the very excellent dried eggs and the possibility of people keeping hens, it has been considered advisable to include a fair number of recipes containing eggs, but such dishes are not essential, and if eggs are scarce it is wisest to keep them for enriching other dishes rather than to try to make them the main source of protein themselves — as in omelets or souffles.

Health Stores still supply nutmeat mixtures, and these make a valuable and economical change.

Cheese Dishes

1. American Cheese Dish

  • 1 teaspoon finely-chopped onion (or leeks or chives
  • 4oz. cheese
  • 2-4 tablespoons milk
  • 1 pulped tomato
  • 1 beaten egg (use dried egg equivalent)
  • ½ tablespoon finely-chopped pimento

Melt a little fat in a saucepan, add finely-chopped onion, the tomato, the finely-chopped pimento, cheese, milk and egg. Stir until the mixture thickens. Serve very hot on green vegetables.

2. Aubergine and Cheese

  • 2 or more aubergines
  • 1oz. cooking fat
  • 3oz. grated cheese

Cut aubergines in half lengthways. Scoop out the middle. Chop the scooped part into small pieces, fry in cooking fat, mix with grated cheese and replace in the aubergines. Bake in hot oven for half an hour.

Au Gratin Dishes

Au gratin dishes are extremely popular, and almost any vegetable can be used, following the instructions given for celery.

3. Celery Au Gratin

  • 1 head celery (about 1lb. of prepared vegetable before cooking)
  • 1oz. cooking fat
  • 1 tablespoon wholewheat flour
  • 3 heaped tablespoons grated cheese (or more if liked)
  • ½ teaspoon Yeastrel
  • ¼ pint milk
  • ¼ pint vegetable broth

Clean and string the celery and cut it into short lengths. (Put outer stalks and some of the inner leaves into stock pot).
Put one teaspoon of fat into saucepan, heat, add prepared celery, and cook gently for a few minutes, stirring constantly. Add two tablespoons of vegetable stock, put on cover, and cook, gently stirring at intervals to prevent burning. (Alternatively, the celery may be steamed). Melt the rest of the fat, stir in flour, cook, add milk and stock and boil for a minute. Let it cool a little, stir in Yeastrel and cheese, keeping back 1 dessertspoon of cheese.

When the celery is just tender, stir it into the cheese sauce, and pour into greased baking dish. Sprinkle with remainder of cheese and bake in moderate oven about half an hour. Suitable also for cauliflower, leeks, marrow, onions, sprouts.

It is a good plan to try experiments with other vegetables and mixtures of vegetables for variety.

4. Cabbage with Cheese

  • 1 cabbage
  • 1 cup grated cheese
  • 1 egg (or dried equivalent)
  • 2 tablespoons milk or stock
  • 1 tablespoon cooking fat

Chop a good cabbage into small pieces, removing coarse stalks. Wash and cook until tender with cooking fat and two tablespoons milk or stock in saucepan with closely-fitting lid, stirring at intervals to prevent burning. Mix with this the egg and half the cheese. Season and put all into a shallow fireproof dish. Sprinkle with breadcrumbs and the rest of the grated cheese. Bake in moderate oven until set.

5. Cheese, Onion and Beetroot Savoury

  • 1lb of onions
  • 1 teaspoon Marmite
  • 1 large cooked beetroot
  • ½ cup milk (made-up dried milk) or vegetable stock
  • 4oz. grated cheese

Slice the onions and put into a casserole with milk and Marmite. Let simmer until tender. Meanwhile dice the beetroot fairly small. Put into a greased pie dish. Stir in cooked onions. Cover with grated cheese. Bake in a hot oven from 10 to 15 minutes.

6. Cheese Pudding

  • 3 thin slices of wholewheat bread and margarine
  • ½ pint milk (household milk) or ½ pint strong vegetable stock
  • 3oz. of grated cheese
  • 1 onion
  • 1 made-up egg
  • 2 tablespoons grated turnip
  • 2 tablespoons grated carrot

Grease a pie dish and sprinkle with grated cheese and a layer of grated onion. Put in a thin slice of bread and margarine, a layer of grated carrot, cheese, onion and another slice of bread and margarine. Then a layer of turnip and cheese. Finally, beat egg and milk together, pour over the pudding. Bake slowly for about 20 minutes.

Do not let it boil or it will curdle.

7. Cream Cheese

  • 2oz. finely-grated cheese (ordinary ration cheese is quite suitable)
  • milk

Put the grated cheese in a bowl and add milk, a very little at a time, beating with a fork until it is smooth and the consistency of cream cheese. The addition of finely-minced parsley or mint or marjoram gives variety.
Useful for sandwiches or salads or for stuffing tomatoes.

8. Health For All Savoury

(Oatmeal, Tomato and Cheese)

This is an extremely good dish, very tasty, very nutritious, quick and easy to prepare, and capable of many variations.

  • 1lb. fresh, tinned or bottled tomatoes
  • 4 tablespoons rolled oats
  • 3-4oz. milk
  • 3-4oz. grated cheese

Thoroughly grease a large pie dish. Put a layer of oats and grated cheese in the bottom, then a layer of tomato, then another layer of cheese and oatmeal, the rest of the tomato, and a thick layer of cheese and oatmeal to finish off, with a sprinkling of cheese on the very top. Add four tablespoons milk. Bake in a fairly quick oven for about half an hour.
The oatmeal swells and absorbs the moisture, and it should be brown on top.

Cooked leeks, marrow or spinach can be used instead of tomatoes. Carrots, celery, peas or beans are also an excellent change, but if they are used add rather more milk.

9. Macaroni Cheese

  • 4oz. wholemeal macaroni
  • 2 tablespoons strong vegetable juice, preferably raw
  • 3oz. grated cheese
  • 1 pint milk (household)
  • 1 teaspoon Yeastrel

Wash macaroni. Put it into boiling water and keep boiling until tender. Pour off any excess of water. Then add the milk and simmer for five minutes, add the cheese and vegetable juice and Yeastrel, mix together and bake in a moderate oven until brown.

10. Onion, Tomato and Cheese Savoury

  • ½lb. tomatoes
  • 4 tablespoons grated cheese
  • 1lb. onions
  • Margarine
  • 4 tablespoons brown breadcrumbs

Peel onions and slice, making slices about 1 inch thick, then steam. Put tomatoes into boiling water for one second, then remove skins. Grease a baking dish, and put into it alternate layers of sliced onions and tomatoes, well sprinkled with grated cheese. Cover top with crumbs and dot with margarine and bake in hot oven for ¾ hour.

11. Parsley Cheese

  • 2oz. grated cheese
  • Milk to moisten
  • 2 tablespoons finely-minced parsley

Mix cheese and parsley together and then add just enough milk to bring to the consistency of cream cheese. Shape into a pat and serve with toast or use to stuff tomatoes, etc.

12. Spinach and Onions with Cheese

  • 2lb. spinach
  • 3oz. grated cheese
  • 1 large onion
  • ½oz. cooking fat

Wash and cook spinach in the usual way without water. Put it into a greased dish with first a layer of minced raw onion and then a layer of grated cheese. Bake in a hot oven for 15 minutes or until nicely browned.

T.T. Milk

Milk is a good food and should be regarded as a food rather than as a drink. It is best taken fresh, raw and unpasteurised, so that the safest milk to use is Certified Tuberculin Tested Milk, which has to be produced in a very hygienic manner from only healthy cows. This milk is still, unfortunately, very expensive, but when a good reformed diet, including an adequate supply of fresh fruits and salads is eaten daily, any need for milk is greatly reduced.

Milk can be taken with such dishes as stewed fruit instead of cream.

People who suffer from catarrh are wisest if they do not take much milk. If T.T. milk is not available, ordinary milk may be used, but it should be boiled for babies.

13. Savormix and Cheese Rolls

  • 1 cup Savormix (obtainable at Health Food Stores)
  • 1 cup grated cheese
  • 1 cup grated raw carrots

Mix the Savormix, cheese and carrots well together. Press firmly together and form into small rolls. Put on a greased baking dish and bake in a fairly quick oven until lightly browned (about ¼ hour).

These may also be eaten raw, as an unfired dish.