Wartime Recipes 1942


Preparation of Salads

A daily and generous raw vegetable salad is an essential part of correct modern diet. A great variety of salads can be prepared by mixing the vegetables in different combinations, and by using less usual vegetables.

All salad materials should be as fresh and young as possible and must be thoroughly well washed (if roots, scrubbed and finely grated) before use.

If a lettuce, etc., arrives limp from the shop, the base should be immediately cut off, outer leaves removed, and the lettuce well soused in cold water. It should then be left to stand with the base in a basin of cold water for as long as possible before being used. If it has to be kept over the week-end, it should be treated in the same way, - but covered with a clean damp tea-towel, and the water changed if necessary. Never keep the lettuce submerged in water for more than half an hour.

Many vegetables, such as carrots, beetroot, turnips, brussels sprouts, cabbage heart, commonly only served cooked, make delicious salads if finely grated. Many people like them best if marinated in oil, or served combined with a mild mayonnaise, but in wartime these dressings may have to be omitted. Every salad should contain one or two representatives of each of the following parts of plants:
some root, e.g., grated carrots;
some leaves, e.g., lettuce, cabbage or watercress;
and some fruit, e.g., tomato or cucumber.

In winter, bottled tomatoes or grated cauliflower may be used.

It is easiest to make a salad look tempting if it is arranged on individual plates, or, alternatively, on a large meat dish, rather than in a salad bowl. If served on individual plates, the colours of the different vegetables can be arranged in very charming patterns.

When first introducing the daily salad, make it fairly small, and increase the size as the family gets used to it. With a little practice and imagination it is possible to make a great many different salads. A few representative ones are given in this section.

Good dressings should be served when available, but in the absence of oil, eggs and lemon juice, excellent substitute dressings can still be served to give variety. The use of a sprinkling of minced parsley or mint or marjoram or grated cheese often makes up for the lack of dressing. The real essential of a salad is that the vegetables should be raw and fresh, although sometimes a few cooked vegetables may be added to give variety, but they should not take the place of the raw ingredients.

77. Apple, Cabbage and Celery Salad

  • 1 cup finely-shredded white cabbage heart
  • Watercress or mustard and cress
  • 1 cup diced celery
  • Lemon-juice substitute or Mayonnaise
  • 1 cup chopped apple
  • 2 sliced tomatoes

Mix cabbage, celery and apple together and moisten with lemon juice substitute or mayonnaise.Place in centre of flat serving dish, with a ring of cress round the outside, and decorate with sliced tomato.

78. Apple, Celery and Raisen Salad

  • 1½ cups chopped apple
  • Mayonnaise
  • 1½ cups chopped celery
  • Parsley
  • ½ cup raisins

Mix apples and celery and raisins with a little Mayonnaise dressing. Serve as a sweet course in individual glass sundae dishes with a sprig of parsley decorating the top.

79. Apples and Spring Onions

  • 2 or 3 sweet apples
  • Lemon juice substitute
  • 1 bundle spring onions
  • Mustard and cress
  • 1oz grated cheese

Grate apples and sprinkle with lemon juice substitute. Wash and chop up onions. Mix with grated apple. Serve in individual dishes on a bed of mustard and cress, and sprinkle with grated cheese.

80. Asparagus and Tomato Salad

  • 4 large firm tomatoes
  • Lettuce
  • 1 cup chopped cooked asparagus heads

Scoop out centres of tomatoes and mix with asparagus, seasoning with a little celery salt. Refill tomato cases, piling up mixture, and serve on a bed of fresh lettuce leaves.Allow one or two per person.

81. Beetroot Salad

  • ½ cup grated raw beetroot
  • 1 tablespoon chopped mint
  • ½ cup chopped raw celery
  • ½ cup tinned haricot beans
  • ½ cup chopped cucumber
  • Lettuce or finely-chopped cabbage heart
  • ½ cup grated raw carrots
  • 1 bundle watercress

Arrange the vegetables in little piles on a good bed of chopped lettuce leaves, and decorate with watercress between the piles and sprinkle with mint. Use the small lettuce leaves whole round the edge of the dish.

82. Cabbage Salad

  • ½ small red cabbage heart
  • 1 teaspoon minced chives
  • ½ small white cabbage heart
  • Bunch watercress
  • 1 celery heart
  • Sour milk

Wash and finely shred both cabbages. Wash and string celery and cut into four-inch lengths. Place red and white cabbage in little heaps alternately round individual plates, separating each with a stick of celery, and sprinkle with chives. Place bunch of watercress in centre of each plate. Serve with dressing of sour milk.

83. Carrot and Cheese Salad

  • ¼lb carrots
  • 1 tablespoon finely-minced parsley
  • 2oz cheese
  • 1 bunch watercress
  • 1 tablespoon salad oil (may be omitted)
  • ½lb tomatoes

Scrub carrots and cut away bad parts. Grate on two-way grater, put in basin with salad oil. Grate cheese and lightly mix with carrots, pile on centre of dish and sprinkle parsley over the top. Put watercress and halved tomatoes alternately round the edge.

84. Carrots Hors D'oeuvre

  • Young carrots
  • Tomato
  • Parsley cheese (No. 11)

Scrub the carrots very thoroughly and cut the carrots across in slices about 1-in. thick. On each circle put a saltspoon of parsley cheese and decorate with a tiny piece of tomato.,/p>

85. Cartwheel Salad

  • 1 Cos lettuce
  • 4 small tomatoes
  • 4 tablespoons grated carrots
  • 4 tablespoons grated radishes
  • 4 tablespoons cooked peas or tinned beans
  • 4 tablespoons grated beetroot
  • 4 tablespoons cooked diced potatoes

Separate lettuce into leaves and arrange five leaves on each plate like the spokes of a wheel, put a small tomato in the centre, and put a spoonful of each of the vegetables in the gaps between the lettuce leaves, alternating the colour artistically. This salad allows of a great many variations in the choice of vegetables.

86. Cauliflower and French Bean Salad

  • 1 small cauliflower (it can be cooked if preferred, but it is good raw if young and tender)
  • 1 large cup cooked French beans
  • 1 bundle radishes
  • Mayonnaise (No. 248)
  • 1 lettuce
  • Chopped parsley

Line a bowl with lettuce leaves, separate cauliflower into flowerets and pile in centre. Toss beans in Mayonnaise, and put round cauliflower. Halve radishes and lay red side uppermost on French beans. Sprinkle parsley over cauliflower.

87. Children's Tea-Time Salad

For each child allow:-

  • 3 or 4 medium lettuce leaves (or 1 tablespon minced raw sprouts or cabbage heart)
  • 1 tablespoon grated raw carrot
  • 1 tomato
  • 1 dessertspoon tinned beans
  • 1 dessertspoon diced cooked potatoes dressed with 1 teaspoon minced parsley in 1 dessertspoon of milk
  • 1 dessertspoon grated cheese
  • Few sprigs watercress

Serve on individual dinner plates.
Put the lettuce leaves in a little pile at the edge of the plate, then the sliced tomato, then the potato and parsley, then the grated raw carrot, then the watercress and then the tinned beans. This should have completed the circle round the plate. In the centre put the grated cheese.

88. Dandelion Salad

  • 10-12 young dandelion leaves
  • 1 lettuce
  • 4 tablespoons grated carrots
  • Mayonnaise
  • ½ cucumber
  • 1 teaspoon minced sorrel
  • 4 tomatoes

Wash dandelion leaves and chop finely. Mix with a little Mayonnaise. Halve tomatoes, and put a pile of dandelion leaves on the top of each half on individual dishes. Arrange on a bed of lettuce, and put a ring of little piles of grated raw carrots round the outside with slices of cucumber in between, and scatter sorrel over.

89. Health Salad

  • ½ cup shredded cabbage heart
  • 1 cup grated carrots
  • ½ cup shredded radishes
  • ½ cup chopped nuts or grated cheese if nuts not available
  • ½ cup shredded celery
  • ½ cup finely-shredded young spinach or endive
  • 4 tablespoons Mayonnaise
  • Parsley
  • ¼ cup chopped cucumber

Mix cabbage heart, radishes, celery and nuts together with Mayonnaise, place in pile in centre of dish, and put little heaps of the other vegetables in turn round it. Garnish with sprigs of parsley.

90. Lettuce Roll Hors D'oveuvre

  • 6 lettuce leaves
  • 6 Nasturtium leaves
  • 6 teaspoons homemade cream cheese (No. 7)

Spread lettuce leaves with cream cheese, roll, and tie with a long-stemmed nasturtium leaf.

91. Lettuce Salad

  • 2 good Cos lettuces Finely-chopped mint
  • Cream Cheese (No. 7)
  • 2 tomatoes
  • ½ cucumber

Wash and dry lettuce. Cut in quarters. Stand upright in salad bowl. Now chop cucumber into small pieces and mix well with the cream cheese. Place this in middle of bowl. Garnish with mint and quarters of tomato.

92. Mixed Salad

  • 1 lettuce
  • ½ cucumber (small)
  • 1 small head of celery
  • A few radishes
  • 1 small beetroot
  • Mustard and cress or minced herbs
  • 1 small carrot
  • 1 piece chicory
  • Watercress
  • 1 small bundle spring onions
  • 1 large tomato

Choose a crisp lettuce. Wash well. Line a salad bowl with the lettuce leaves. Cut tomato into four sections without completely separating. Place in centre of the bowl. Now wash and scrub and grate all the other root vegetables and arrange round the tomato, placing thin slices of cucumber between each. Wash celery. Cut in short lengths. Arrange standing up round sides of bowl. Garnish with watercress and spring onions. Finally, sprinkle with mustard and cress or the herbs.
Serve with grated cheese.

93. Onion and Carrot Salad

  • 1 lettuce or endive
  • Parsley
  • 1 cucumber
  • Mustard and cress
  • 4 spring onions
  • 1 or 2 tomatoes
  • 8 young carrots
  • Grated cheese
  • 4 radishes

Wash and shake lettuce dry and arrange in beds on individual dishes. Slice tomato thinly. Shred cucumber and cut carrots into short lengths. Now arrange tomatoes and cucumber in a pattern on the lettuce leaves, with small pieces of carrot in centre. Garnish with mustard and cress. Sprinkle with finely-chopped onion and radish mixed. Serve with grated cheese and a dressing of sour milk.

94.Potato Salad

  • 1lb steamed potatoes
  • 4 tablespoons minced parsley
  • 4 tablespoons of Mayonnaise or/and 2 tablespoons of milk

Cut hot potatoes into slices. Mix parsley into Mayonnaise cream, pour over potato slices and lightly stir. Leave to get cold.

95. Potato and Mint Salad

  • 1lb small new potatoes (cooked)
  • Bunch mint
  • Sour milk
  • Mustard and cress
  • 4 tablespoons grated raw carrot

If the potatoes are small enough leave whole. Mix in bowl with plenty of chopped mint and enough sour milk to moisten. Put in the centre of a dish with alternate little piles of mustard and cress and grated raw carrots round it.

96. Russian Salad

  • 2 tomatoes cut up
  • Mint
  • ½ cup of cooked, diced turnips
  • 2 tablespoons Mayonnaise
  • 1 cup of cooked, diced carrots (No. 248)
  • ½ cup of cooked, diced potatoes
  • Mustard and cress
  • 2 cups of cooked peas

Mix vegetables together, and moisten with Mayonnaise. Sprinkle with chopped mint. Serve on individual dishes garnished with mustard and cress.

97. Savoy Cheese Salad

  • ¼lb Savoy cabbage heart
  • 1 bundle watercress
  • 4oz grated cheese
  • 1 tablespoon salad oil or Mayonnaise
  • 1lb firm ripe tomatoes

Wash cabbage heart, remove thickest stalks, and shred very fine with a sharp knife, cutting first one way and then across at right angles. Add salad oil and grated cheese and mix lightly in basin with two forks. Pile mixture in centre of oval serving dish, peel and halve tomatoes, and arrange tomatoes and watercress alternately round the edge.

98. Spinach Salad

  • 1 cup finely-shredded young Spinach with 2 tablespoons Mayonnaise
  • 1 cup grated raw carrot
  • ¼ cup chopped cucumber
  • 1 bunch watercress
  • ½ cup shredded cabbage heart
  • 1 cup tinned haricot beans

Put spinach in a pile in centre of serving dish, with alternate piles of shredded cabbage and grated carrots around it. Mix cucumber and beans together and add one tablespoon of Mayonnaise. Make a hole in the centre of the spinach and pile beans and cucumber into it. Put sprigs of watercress round outside edge of dish.

99. Tomato Salad

  • 1lb tomatoes
  • 3 tablespoons minced Brussels sprouts
  • ¼lb chicory (or seakale)
  • 4 tablespoons grated raw carrots
  • Sprinkling of marjoram
  • Lemon juice substitute
  • Paprika

Wash and separate chicory leaves. Arrange upright round a salad bowl. Slice tomatoes and sprinkle with majoram and lemon juice substitute.Pile tomatoes in centre, put sprouts round in a circle, and tuck the grated carrots between the chicory and sprouts.

100. Tomato and Cream Cheese Salad

  • 4 large firm tomatoes
  • 2 tablespoons Mayonnaise
  • 1 Cos lettuce
  • Watercress
  • 8 tablespoons grated raw carrot
  • 4 portions cream cheese mixed with Parsley

(To be arranged on four individual plates.)
Skin tomatoes and cut across and across the top four lines, but do not cut right through. The tomato is divided into eight segments still joined at the bottom. Press the segments open and place a portion of cream cheese in the entre, also a small piece of parsley. Separate the Cos lettuce into leaves, and arrange these in a cross on each plate, dividing the plate into four, and putting two or three leaves together.

Put a little pile of grated carrot between each of the arms the cross, put the tomato in the centre and put sprigs of watercress round the tomato.

101. Watercress Salad

  • 2 bunches watercress
  • 4 tablespoons grated carrot
  • 2 apples
  • Lemon juice substitute

Wash watercress and shred finely. Mix with diced apple. Sprinkle with lemon juice substitute. Pile in centre of dish and put round a circle of grated carrot and decorate with sprigs of watercress.

To Skin Tomatoes

Tomatoes are best eaten with their skins, but some people prefer them peeled. To do this, dip tomatoes into boiling water for half a minute. The skins then come off easily.