Good Fare in War-time

Oatmeal and Rolled Oats

Oatmeal and rolled oats are valuable foods: they are home produced, plentiful and reasonable in price. They are used for porridge, oatcakes, and biscuits, and for haggis, and may be used with advantage for other savoury dishes to which scraps of meat and vegetables may be added. Flavouring and seasoning are important when oats are blended with other ingredients. Oatmeal is especially useful for coating fish before baking or frying, and for sauces instead of flour.

Breakfast Dish

  • 4 level table-spoons Rolled Oats
  • 4 table-spoons chopped Nuts (optional)
  • ¼ pint Water
  • 2 table-spoons chopped Dates
  • 1 tea-spoon Sugar
  • 1 grated Carrot
  • 1 Apple or other fruit

Soak the oats overnight in the water. Add the chopped apple, nuts and syrup. Mix thoroughly and serve cold at once.

Baked Savoury Pudding

  • 1 breakfast cup stale Bread
  • 2-3 Carrots
  • ½ pint Milk
  • 1 tea-spoon Dried Sage
  • 2 table-spoons Oatmeal
  • Salt and Pepper
  • 1 table-spoon Suet or other hard Fat
  • 1 Egg (optional)
  • 1 Leek, Onion or Parsnip
  • Bacon Rinds

Soak the bread in hot milk. Beat with a wooden spoon. Add the oatmeal, chopped suet, grated vegetables, sage and seasoning. Frizzle the bacon rinds, in a " Yorkshire " tin, add the mixture and spread evenly. Bake until set and brown on top in a moderate oven for ¾-1 hour. Cut into squares and serve with a good sauce, e.g., brown or mustard.


  • 1 table-spoon Margarine
  • 2 cups Rolled Oats
  • 1 table-spoon Golden Syrup
  • 1 table-spoon Coconut or other chopped Nuts [optional]
  • 1 tea-spoon Salt

Beat the margarine until soft and creamy. Add the syrup and work together. Mix the rolled oats, coconut and salt, and work gradually into the margarine. Spread on a shallow greased tin and bake in a moderate oven for about 20 minutes until brown. Mark off in squares and cut through when cold.

Fruit and Oatmeal Mould

See page 24.


  • 2 teacups Flour
  • 1 teacup fine oatmeal
  • 1 table-spoon Fat
  • ½ teacup Sugar
  • 1 tea-spoons Ground Ginger
  • Pinch of Salt
  • ½ tea-spoon Mixed Spice
  • 1 tea-spoon Bicarbonate of Soda
  • 2 table-spoons Treacle or Syrup
  • 1 Egg
  • Milk if needed

Mix flour and meal, rub in fat and add the dry ingredients. Melt the treacle in a small pan and add to the dry ingredients with a beaten egg and a little milk if necessary to make a stiff consistency. Turn into a well-greased "Yorkshire" tin, bake in a fairly hot oven for 15 minutes and then in a moderate oven for 30 to 40 minutes.

Hasty Pudding

  • 6 table-spoons Oatmeal (medium)
  • 3 table-spoons chopped Suet
  • 1 Onion or Parsnip
  • 1 pint cold Water
  • Pepper and Salt

Chop onion, add the oatmeal, suet and seasoning. Mix with cold water and put into a greased basin to steam (3 hours), or bake in a greased "Yorkshire" tin (1½ hours). Turn out and serve with gravy.

Note: For a sweet pudding omit onion and add 2 table-sp. dried fruit and ½ table-sp. syrup, or sugar and 1 large grated carrot.

Mock Haggis

  • 2 teacups Oatmeal
  • 1 tea-spoon Salt
  • ½ teacup Bacon Ends or Hard Fat
  • ¼ tea-spoon Pepper
  • ½ tea-spoon Bicarbonate of Soda
  • 1 Leek or Onion
  • Milk or Pot Liquor

Mix all the ingredients evenly and add sufficient milk or pot liquor to make a moderately stiff consistency. Put into a well-greased bowl or deep tin and steam for about 2½ hours. Serve with a good gravy, green vegetables and potatoes.

Note: To vary and increase nourishment add ¼ lb. raw minced meat, or 2 ozs liver, melt, ox kidney or lights.

Meat and Oatmeal Savoury

  • 1 teacup stale Bread
  • 1 tea-spoon Fat
  • 4 table-spoons Medium Oatmeal
  • ½ tea-spoon Salt
  • ¼ tea-spoon Pepper
  • 1 pint Pot Liquor
  • Scraps of raw minced Meat or Bacon
  • 2 Carrots

Melt the fat in a pan, add the chopped leek and fry for about five minutes. Add the pot liquor, bring to boiling point, rinkle in the oatmeal and cook for 16-20 minutes, stirring occasionally. point, the bread, grated carrot, seasoning, and meat and a little extra liquor if necessary to forma firm dough. Press into a well-greased "Yorkshire" tin using bacon fat if possible. Mark in squares and bake in a quick oven for about I to 1 hour. Serve with a good gravy and vegetables.

Oatmeal Dumplings

  • 2 table-spoons Medium Oatmeal
  • ½ tea-spoon Baking Powder
  • 4 table-spoons Flour
  • ½ tea-spoon Salt
  • 2 table-spoons grated Suet or other hard Fat
  • Water to mix

Mix the oatmeal, fat, flour, baking powder and salt. Mix to a dough with water. Form into small balls and simmer gently in soup or stews for 20 minutes.

Oatmeal Mince

  • 1 pint Water or Pot Liquor
  • 1 Onion or Leek (optional)
  • 2 table-spoons Medium Oatmeal
  • ¼-½ lb Shin of Beef (minced)
  • 2 Carrots
  • Seasoning

Sprinkle oatmeal into the boiling liquid and allow to boil, stirring all the time, for 5 minutes. Add the meat, the grated carrot, onion and salt and mix well. Allow to cook steadily for ½ to 1 hour. Re-season. Serve very hot with crisp bread, potatoes and greens.

Oatmeal and Carrot Porridge

  • 4 table-spoons Oatmeal (medium)
  • 1 large Carrot
  • 1 tea-spoon Salt
  • 1½ pints boiling Water

Sprinkle the oatmeal into the boiling salted water. Stir for about 5 minutes. Add the grated carrot and cook very slowly with the lid on for 45 minutes, stirring from time to time to prevent burning. Serve hot with milk or pour into a wet mould, turn out when cold, and serve with stewed fruit.

Oatcake Biscuit

  • 4 ozs Wholemeal Flour
  • 2 table-spoons Margarine or Dripping
  • 4 ozs Medium Oatmeal
  • Pinch of Salt
  • ½ tea-spoon Bicarbonate of Soda

Mix dry ingredients thoroughly. Add sufficient milk to form a stiff dough. Roll out about I/8 inch thick, cut into squares and prick. Bake in a moderate oven about 15 minutes.


  • 4 table-spoons Flour
  • ½ tea-spoon Ground Cinnamon
  • 4 table-spoons Fine Oatmeal
  • ¼ tea-spoon Ground Ginger
  • 1 table-spoon Fat
  • Pinch Mixed Spice
  • ½ tea-spoon Salt
  • 1 Egg
  • ½ tea-spoon Bicarbonate of Soda
  • 1 table-spoon Syrup

Rub fat in flour. Add all the dry ingredients and mix to a firm dough with the egg and heated syrup. Divide into pieces, form into balls and flatten into biscuits. Bake in a moderate oven for about 20 minutes.

Rolled Oats Pudding

  • 4 table-spoons Rolled Oats
  • 1 large Carrot
  • 2 table-spoons Sultanas, Raisins, Chopped Dates or Figs
  • ½ table-spoon Syrup or Sugar
  • 1 pint Milk

Method 1: Heat the milk in a saucepan, sprinkle in the oats and grated carrot and cook until soft (time depends on the type of oats). Add the syrup or sugar and fruit and serve hot with custard or sauce.

Method 2: Cook the oats and carrot as for Method I. Place the fruit in the bottom of a greased pie dish. Pour the oats mixture over and bake until crisp in a moderate oven about 10-15 minutes.

Method 3: Cook as for Method 1. Turn into a wet mould; when set turn out and serve with custard.

Sweet Haggis

  • 1 Leek or Onion (grated)
  • 2 teacups Oatmeal
  • Seasoning
  • ½ teacup chopped Suet or Dipping
  • ½ tea-spoon Curry Powder
  • Milk or Pot Liquor to mix
  • ½ teacup chopped Figs or Raisins or other Dried Fruit

Mix all the dry ingredients together. Add sufficient liquid to make a moderately stiff consistency. Put into a well-greased bowl, cover and steam for about 2½ hours, or put into a " Yorkshire " tin and bake in a moderate oven 1½ hours. Serve as for Mock Haggis.