Wartime Recipes 1942

Savoury and Sweet Sauces

Serve hot with vegetables, or slightly thinned, cold with salads as an alternative to the usual salad dressings.

233. Chestnut and Cheese Sauce

  • 2 tablespoons chestnut flour
  • 1 cup vegetable stock
  • 1 tablespoon wholewheat flour
  • ½ cup milk
  • 2ozs grated cheese

Mix the two flours together, mix to a smooth paste with the cold milk, and pour on boiling stock, stirring all the time, return to heat and cook gently until it thickens. Stir in the grated cheese, just before serving.

234. Horseradish Sauce

  • 3 tablespoons grated horseradish
  • 1 tablespoon flour
  • Little celery salt
  • 1 tablespoon cooking fat
  • 1 dessertspoon sugar
  • ½ pint vegetable stock or milk if available

Cook flour gently in fat, add stock, and boil. Add celery salt, sugar and grated horseradish and keep hot in double saucepan until needed.

235. Onion Sauce

  • ½oz Nutter
  • ½ pint stock
  • 1 tablespoon flour
  • 2 medium-sized onions
  • ½ pint milk

Melt fat in saucepan and add thinly sliced or minced onions to it. Fry until onions are cooked, but not browned, and stir in flour. Cook gently and finally add stock and milk. Cook for five minutes after bringing to the boil.

236. Parsley Butter

  • 2ozs margarine
  • 2 tablespoons finely-minced parsley

Work parsley into margarine, without melting it. Form into pats and serve with baked potatoes or cooked carrots, etc.

237. Sauce (Plain)

  • 1 tablespoon cooking fat
  • ½ cup milk (¼ pint)
  • 1 tablespoon wholewheat flour
  • Flavouring
  • ½ cup of stock (¼ pint)

Melt fat in saucepan, stir in flour until quite smooth and well mixed. Add stock and milk and stir well. Bring to the boil and cook for five minutes. Add flavouring as required without further cooking.
(a) For beetroot sauce use 4 tablespoons sieved, cooked or grated raw beetroot.
(b) For cheese sauce use 2 tablespoons grated cheese.
(c) For herb sauce use 1 tablespoon finely-minced herbs.
(d) For lemon sauce use lemon juice substitute.
(e) For lemon balm use 1 tablespoon finely-minced lemon balm.
(f) For parsley sauce use 2 tablespoons finely-minced parsley.
(g) For tomato sauce use 4 tablespoons tomato pulp.
(h) For Yeastrel (or Marmite) sauce use 1 good teaspoon Yeastrel.

238. Soya Sauce

  • 1 dessertspon Soya flour
  • ¼ pint milk
  • 1 tablespoon wholewheat flour
  • ¼ pint vegetable stock
  • Yeastrel, or grated cheese, or mixed herbs or parsley for flavouring

Mix soya flour and wholewheat flour together, and mix to a smooth paste with some of the milk. Bring vegetable stock and the rest of the milk to the boil, and pour on flour, stirring well. Return to pan and cook gently until it thickens. Add flavouring when done.
This is a sauce more rich in protein than a plain sauce because of the soya flour.

239. Tomato Sauce

  • ½lb. tomatoes
  • 1oz Nutter, or cooking fat
  • 1 onion
  • ½ pint stock
  • ½ teaspoon mixed herbs
  • Celery salt for seasoning

Melt the fat, add finely chopped onion and sliced tomatoes, stir in stock—put herbs in muslin bag and add to the sauce. Cook gently for half an hour. Remove herbs and put sauce through sieve before serving.

240. Yeastrel Gravy

  • ½oz Nutter, or cooking fat
  • 1 tablespoon wholewheat flour
  • ¾ pint strong vegetable stock
  • 1 dessertspoon Yeastrel (or Marmite)

Melt Nutter, cook flour in it, add stock and boil well, take from heat and stir in Yeastrel. (If stock is unavailable a half and half mixture of milk and water may be used). This gravy should be thinner than the sauce used for coating vegetables. It is meant more as a substitute for the ordinary meat gravy.

Recipes For Sweet Sauces

241. Apple Sauce

  • 1lb cooking apples
  • Honey or sugar to taste

Peel and cut up apples. Put peel into separate pan to make apple juice put apples into fireproof dish, sweeten slightly, add very little juice or water, cover and cook slowly in oven or over gentle heat. Beat up with fork before serving.

242. Chocolate Sauce

  • ¼ cup sugar
  • ¼ cup milk
  • ½ cup water
  • 2ozs plain chocolate

Grate chocolate into double saucepan and allow it to melt, stir in sugar, milk and water. Keep stirring until smooth and sugar quite dissolved. Cook slowly for 10 minutes. Keep warm over boiling water until required.

243. Custard Cream

  • ¼ pint milk
  • 1 egg

Separate yolk and white of egg. Warm milk and stir into beaten egg yolk. Cook gently in double saucepan until it thickens. Leave to cool. Beat up egg white to stiff froth and stir in cold custard.

244. Custard Sauce

  • ½ pint milk
  • 1 egg
  • 1 teaspoon honey or sugar

Mix all well together and cook over gentle heat until it thickens, using a double saucepan to prevent it catching. Serve with fruit dishes.

245. Margarine Cream

A cream substitute can be made by putting good margarine and milk through a cream machine. This "cream" can be used in fruit fools or with hot vegetables very satisfactorily. It can be flavoured with a suspicion of Yeastrel when served with vegetables, or honey if served with fruit. It is an excellent food, and a pleasant adjunct to many fruits, either cooked or raw, but naturally has not the flavour of real cream.

246. Soya Custard

  • 2 dessertspoons Soya-Creme custard (obtainable from Health food stores)
  • 1 dessertspoon sugar
  • 1 pint fresh milk
  • Flavourings as desired

Mix sugar and soya powder to a smooth cream with a little cold milk. Boil the rest of the milk and pour on soya cream, stir well and return to the pan to boil up, stirring well and using a low gas and an asbestos mat or a double pan to prevent burning, as soya flour catches more easily than some flours. When it has boiled pour into jug to cool. It may be flavoured with Dandelion coffee, or chocolate, or almond essence, or fruit pulp, as required.