Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson


Sauces are sometimes considered to be "extras" or "trimmings," but in wartime cookery they play a most important part. A well made sauce helps to make meat, fish and vegetables go further and improves the food value of the dish. When a sauce is to be served with vegetables, e.g. carrots, cauliflower, haricot beans or other dried vegetables, the water in which the vegetables have been cooked should be used to help to make the sauce.

The same applies for some meat and fish dishes, e.g. caper sauce to serve with boiled mutton should be made with some of the liquor in which the meat was cooked instead of using milk only.

General Recipe For White Sauce

  • ½ oz fat
  • ½ pint milk or milk and stock
  • ½ oz Cornflour

Melt the fat, add the cornflour and mix well. Add the milk, stir till boiling and boil 3 minutes.

For savoury sauces add salt and pepper and for :-

  • Parsley Sauce ... Add 2 teaspoons chopped parsley
  • Anchovy Sauce ... Add enough essence of anchovy to colour the sauce a pale pink
  • Caper Sauce Add ... 1 tablespoon capers and a little of the liquor from the bottle
  • Cheese Sauce ...Add 2 oz. grated cheese
  • Onion Sauce ... Add 1 large onion cooked and chopped
  • For sweet sauces ... add 1 tablespoon sugar and any flavouring

Lemon Syrup Sauce

  • ½ lemon
  • 1 dessertspoon golden syrup
  • ½ pint water
  • 2 teaspoons custard powder

Squeeze the juice from half a lemon, remove as much of the white pith from the skin as possible, and cut the peel into very fine shreds. Put into a pan with the water and syrup. Mix the custard powder smoothly with the lemon juice and add to the liquid in the pan, stirring well. Cook for 1 minute.

Marshmallow Sauce

  • 2 ozs marshmallows
  • 2 teaspoons custard powder
  • ½ pint milk

Put the marshmallows into a pan with the milk and heat slowly till they have melted. Mix the custard powder smoothly with a little cold milk. Add to the milk in the pan, stirring well, and cook for 1 minute. Whisk well before serving.

Raspberry Sauce

  • ½ packet (3 teaspoons) raspberry flavoured cornflour
  • ½ pint milk
  • 1 oz sugar

Mix the flavoured cornflour smoothly with a little cold milk. Put the rest on to boil with the sugar. Add cornflour, stirring all the time. Cook for 1 minute.