Good Fare in War-time

Savoury Rolls, Puddings and Turnovers

Steamed or baked savoury rolls with substantial and nourishing fillings are especially appetising in cold weather. Suet pastry makes an excellent crust and with a variety of fillings, nourishing and savoury additions to packed meals may be made. Meat, fish, pulse, vegetables or a mixture of these ingredients are all suitable for fillings.

Suet Pastry

Suet Pastry 1

  • 8 table-spoons Flour
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 3 ozs of Suet or hard Fat
  • Water to mix

Suet Pastry 2

  • 4 table-spoons Flour
  • 4 table-spoons grated raw Potatoes
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 2 ozs Suet or hard Fat
  • Water to mix

Suet Pastry 3

  • 4 table-spoons Flour
  • 2 table-spoons Oatmeal
  • ½ tea-spoon Baking Powder
  • Pinch of Salt
  • 2 ozs Suet or hard Fat
  • Water to mix

Mix dry ingredients thoroughly, add the grated fat. Mix to a stiff dough with water and use as required for rolls, puddings and turnovers, etc.

1. Rolls

Roll pastry to an oblong shape about ¼ inch thick. Spread filling to within one inch of the sides, dampen edges and roll up tightly. Secure in a margarine paper and steam 1 to 1½ hours according to the filling used — raw meat 1½ hours, cooked meat, vegetables and fish, etc., 1 hour. To vary, bake ¾ to 1 hour according to filling.

2. Plate Tarts

Divide pastry into two portions, roll each ¼ inch thick. and to a size a little large than the plate. Cover the plate with one portion pressing the pastry well around the edges without stretching. Place filling in the centre, dampen the edges, cover with the second piece of pastry and press the edges firmly together with a fork or the end of a spoon. Bake ¾-1 hour according to the filling used.

3. Envelope Tarts

Roll pastry to a square 1 inch thick. Place filling in the centre and dampen the edges. Draw the corners of the pastry to the centre and press the edges together firmly. Decorate the centre with pastry leaves and bake ¾ to 1 hour according to filling used.

Note: For individual tarts prepare pastry as above and divide into the number of pieces required. Make in patty tins or sauces, or cut into squares or rounds for pasties as required. Bake in a moderate oven for 15-20 minutes according to filling used.

Savoury Fillings

  • 2 ozs cooked Liver or 1 Black Saugage (chopped or minced)
  • 2 tea-spoons Chutney (optional)
  • Seasoning
  • 1 table-spoon scraps of Bacon
  • A little Pot Liquor or Gravy
  • 2 Carrots (grated)
  • 2 table-spoons raw minced Beef or Veal
  • 1 tea-spoon chopped Parsley
  • Seasoning
  • 2 Carrots (grated)
  • Gravy to bind
  • 2 table-spoons cooked Porridge
  • ½ lb Sausage Meat
  • 1 small Leek (grated)
  • 1 Carrot (grated)
  • Seasoning
  • Gravy to bind
  • 2 table-spoons minced Meat, Kidney, Pluck or Fry
  • ¼ tea-spoon Mixed Herbs
  • 1 tea-spoon chopped Parsley
  • 2 table-spoons cooked Pulse
  • Seasoning
  • Gravy to bind
  • 1 lb grated Swedes and Carrots [cooked]
  • 1 table-spoon grated Cheese
  • 1 tea-spoon Chutney
  • Seasoning
  • Gravy to bind
  • ¼ lb lean Mutton
  • 1 Carrot (grated)
  • 1 small Leek (grated)
  • 2 tea-spoons chopped Parsley
  • Gravy to moisten
  • 1 lb cooked boned Herrings or 1 small tin Salmon
  • 2 tea-spoons chopped Parsley
  • Seasoning
  • Fish Liquor or Sauce to moisten
  • ½ lb cooked and flaked Cod or Hake
  • 2 tea-spoons chopped Gherkins or Parsley
  • 1 hard-boiled Egg
  • Sauce to moisten
  • Seasoning

Notes on Savoury Rolls, Etc

  1. Serve hot with a good gravy and vegetables or cold with salad.
  2. For carried or emergency meals make into individual pies.

Fruit Pulp

During the winter months fruit pulp preserved during the summer will no doubt be used for making jam, chutney, and many different kinds of turnovers, roly-polys, pancakes, fruit charlottes, bread and other puddings, jellies and trifles and for savoury and sweet sandwich fillings.

To sweeten Fruit Pulp

To a 1-lb jar of fruit pulp add any of the following sweetening agents:—

  1. 2 ozs Sugar and 1 Pinch of Bicarbonate of Soda
  2. 4 ozs Chopped Figs or Dates or Raisins
  3. 3 ozs Honey
  4. 6 tablets Saccharine
  5. 3 tablets Saccharine and 1 oz Sugar

Bring 1-3 to boil.

Note: These quantities are approximate and will vary with the kind of fruit. To give variety add spices or grated orange or lemon rind to taste. In adding spices it should be remembered that children are often suspicious of unfamiliar flavours.

Baked Apples

Allow 1 large or 2 small apples per person. Wipe, core and fill the centre of the apple with fruit pulp mixed with a little honey or syrup and a few raisins or sultanas. Place apples in a tin with a very little water, bake in a moderate oven until cooked.

Eve's Pudding

  • 6 ozs Flour or 3 ozs Flour and 2 ozs Fine Oatmeal or Mashed Potato
  • 3 ozs Fat
  • 2½ ozs Sugar
  • ¼-½ pint Milk
  • 1 Egg (dried or fresh)
  • 1 tea-spoon Baking Powder
  • 1 lb Sweetened Fruit Pulp

Cream the fat and sugar thoroughly. Add the egg, milk and flour alternately, beating all the time. Add the baking powder with the last of the flour. Place the fruit pulp at the bottom of the pie dish, cover with the cake mixture and bake in a moderate oven 30-40 minutes.

Fruit Charlotte

  • 1 lb Sweetened Fruit Pulp
  • 1 breakfast cup Stale Bread
  • 1 table-spoon Fat

Heat and sweeten fruit pulp. Fill greased pie dish or deep tin with alternate layers of grated bread and pulp, finishing with bread on top. Dot with small pieces of fat. Bake in a moderate oven until hot and crisp.

Fruit and Oatmeal Pudding

  • 1 breakfast cup Cold Porridge
  • ½ pint Sweetened Fruit Pulp
  • 1 Egg (optional)
  • 1 table-spoon Melted Fat

Mix all ingredients together (if a fresh egg is used the white may be separated, whisked and folded in to give a lighter texture). Bake in a moderate oven 10-15 minutes until heated through and crisp and brown on top.

Fruit Salad

  1. Sweeten pulp and thin down to consistency of stewed fruit.
  2. Add an equal quantity of available prepared fresh fruits or half quantity of dried fruits.
  3. Serve with junket or custard.


  • 1 lb Fruit Pulp (sweetened)
  • 1 pint packet suitably flavoured
  • 1 pint Water
  • Jelly

Dissolve jelly in water. Add pulp and mix well. Allow to cool. Turn into a wet mould. When set turn out and serve with or without custard.

Stewed Fruit

  1. Sweeten pulp
  2. Thin down with water to consistency of stewed fruit, if necessary
  3. Bring to boil and serve hot or cold

Sweet Pancakes

  • Batter ½ pint
  • Filling 8 table-spoons
  • Fruit Pulp
  • 1 table-spoon Dried Fruit
  • Pinch of Spice

Heat the fruit pulp. Add dried fruit and extra sweetening if necessary. Make the pancakes in the usual way. Spread each with the pulp mixture, roll up and serve very hot.


A variety of attractive puddings may be made by adding different flavourings and fruit to a foundation recipe. The nourishment of all puddings is increased by the addition of eggs and milk, and if served with junket or sauce made with a foundation of milk, i.e., vanilla, custard or chocolate sauce.

Foundation Recipe for Steamed Puddings

  • 6 table-spoons Flour or 4 table-spoons Flour and 2 table-spoons Raw Potato or Fine Oatmeal
  • 1 Carrot (grated)
  • 1 table-spoon Sugar
  • Pinch of salt
  • ½ tea-spoon Bicarbonate of Soda
  • 2 ozs chopped Suet or hard Fat
  • Milk to mix

To vary, add the following mixtures as desired:-

  1. Chocolate Pudding: 1 table-spoon Cocoa and a little extra Sugar
  2. Eccles Pudding: 1 chopped Apple, 6 or 8 stoned Dates or Figs or other Dried Fruit
  3. Fruit Pudding 3 table-spoons dried fruit. Chopped Figs Dates or Prunes, Currants, Raisins or Sultanas or a mixture of two or three

Note: Add pinch of spice, cinnamon or nutmeg or 2 tea-sp. grated orange or lemon rind.

Mix all the dry ingredients thoroughly: dissolve bicarbonate of soda in a little warm milk and add to the ingredients with the remainder of the milk, mixing to a dropping consistency. Pour into a well-greased bowl and steam 1 ½ to 2 hours.


  1. Mixtures containing dried fruits should be slightly firmer than others.
  2. These mixtures may, if liked, be baked in tins of the "Yorkshire" pudding type. Time 1 to 1½ hours.