Wartime Recipes 1942

Sweet Course Dishes

Non-starch Sweets and Sweets With Very Little Starch

The average "sweet" is often a dietetic horror singularly devoid of real food value. Ordinary rice pudding, for instance, consists of a soft mush, made from polished (denatured) rice, refined white sugar (both of which substances have lost their most valuable ingredients) and boiled milk. Again, fruit tarts, made with unripe, acid fruit, lots of refined sugar, and impoverished flour for the pastry are a poor form of food. In the absence of fresh fruits, the second course to follow after the main protein dish is often a very real problem to the Diet Reformer, but it can sometimes be omitted entirely, especially if a "cocktail" of raw juices is served instead.

Recipes are given, including fruits for use when these are in season, but when no fruit is available some of the other recipes may be used if a second course is felt to be essential. Other recipes will be found in the Sweet Starches section.

When fruits are in season, the very most should be made of them when they are at their cheapest. Usually they are then at their ripest and best. If scarce, they can be made to go further if they are cooked with carrots and then sieved all together. The strong-flavoured fruits are the best to use for this purpose, but, provided the quantity of carrot used is adjusted to the strength of the fruit flavour, they can be used with any fruit that is being stewed.

In the absence of sufficient dried fruits, honey or brown sugar, white sugar is used.

102. Apples (Baked)

  • 4 large ripe cooking apples
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • Sprinkling of cinnamon

Wipe apples very clean, remove any damaged parts. Prick with a fork. Put in a large baking tin, put a teaspoon of sugar on top of each, add water, sprinkle with cinnamon. Cover with greaseproof paper or a lid and bake in a moderate oven until soft but still whole. As a change, core the apples, and mix one tablespoon raisins with the sugar and cinnamon, and stuff the apples with this.

163. Apple Crisps

  • 2lbs apples
  • ¾ cup sugar
  • ½ cup margarine
  • 1 teaspoon cinnamon (optional)
  • 1 cup brown breadcrumbs or wholewheat flour

Spread the bottom and sides of a baking-tin well with margarine. Peel apples and cut into eight. Remove core and seeds. Place in rows in pan, putting them closely together. Sprinkle with sugar and cinnamon. Mix crumbs in a basin with sugar and margarine. Sprinkle mixture over and between the apples and smooth down. Bake for half an hour in a quick oven or until apples are tender. Serve with custard or milk.

104. Apple Custard

  • 1 cup chopped apple
  • 2 eggs (made-up)
  • cup chopped raisins
  • Cinnamon
  • 2 cups milk

Heat milk and add to it the chopped raisins and well-beaten eggs. Chop apples and add to the mixture. Pour into greased baking dish. Dust with cinnamon. Bake in moderate oven until of firm consistency. Serve cold.

105. Apple Fool

  • 21bs cooking apples
  • 1 pint water
  • 2ozs sugar
  • 1 pint milk, if available

Wipe apples and cut up, but do not peel or core. Stew gently in the water until just tender. Rub through a sieve. Stir in the sugar and milk, if used. This Fool may also be flavoured with any fresh raw fruit juice available, or its vitamin content can be enriched for babies or invalids by adding raw carrot juice (one teaspoon raw carrot juice to one tablespoon of Fool).

106. Apple Juice Jelly

  • 10ozs strong juice from simmered apple peelings and cores
  • 1 packet jelly crystals
  • 2 large sweet apples
  • 4ozs hot water
  • 1 tablespoon chopped nuts or Hawthorn Jelly (No. 253)

Dissolve jelly crystals in hot water, add fruit juices. Stir and leave to set. When cold beat up with a fork, put a little jelly into four individual glass dishes, add 1 grated apple, little more jelly, another 1 grated apple, final layer of jelly, and decorate with chopped nuts or Hawthorn jelly.

107. Apple Pudding (Old-fashioned)

  • ½lb seedless raisins
  • A little nutmeg
  • 1½lb. cooking apples
  • Brown breadcrumbs
  • 1oz margarine
  • 2ozs walnuts (may be omitted if not available)

Peel and core apples. Cut in thin slices. Put into greased pie dish in alternate layers with raisins. Sprinkle with chopped walnuts and a layer of breadcrumbs, continuing in this way until dish is full, finishing with bread-crumbs and a little grated nutmeg. Put in enough hot water to quarter fill the dish. Dot with margarine. Bake in moderate oven until the apple is tender and the whole a delicate brown.

108. Apple Souffle

  • 2ozs sugar
  • 2 eggs
  • 2lbs cooking apples

Peel and core apples. Put in pan with sugar and a very little water and cook gently until tender. Separate egg yolks, and beat yolks into stewed apples. Beat whites to a stiff froth, stir into apples lightly and put mixture into large well-greased baking dish. Bake in moderate oven until puffed up and lightly browned (about 30-40 minutes).

109. Apple Sponge

  • 1 cup grated apple
  • ¾oz powdered gelatine
  • 1 pint hot milk and water (or fruit juice)
  • 4 tablespoons cold water
  • White of one egg
  • 1 tablespoon sugar
  • ½ teaspoon vanilla

Soak the gelatine in cold water. Dissolve over heat and add to hot milk. Set aside until mixture begins to harden. Beat with egg-beater. Add grated apple, vanilla, sugar, stiffly beaten egg-white, put into a mould and leave to get cold. Turn out when set.

110. Apple (Stewed)

  • 2lbs good cooking apples
  • A little lemon substitute
  • Sugar

Peel and core the apples. Put both peel and core into saucepan, cover with water and stew until soft. Slice apples thinly and put into casserole with lemon and sugar. Strain a cupful of the juice from the skins over them, cover and bake in moderate oven until tender. Serve hot or cold.

111. Blackberries and Apples

  • 1lb blackberries
  • Tablespoon honey or sugar
  • Six ripe eating apples

Cut a slice off the stalk end of each apple. Core and scoop out the apple centres. Mince scooped-out centres and mash together with honey or sugar and some of the blackberries. Fill the apple-cases with the mixture piled up. Replace cut-offslices on the top of each apple. Place on a dish surrounded by the rest of the blackberries. Serve with top milk if possible, or a little cold custard.

112. Blackberry and Apple Fool

  • ½lb ripe blackberries
  • 2ozs brown sugar
  • 1lb cooking apples
  • ¼ pint milk or top milk or evaporated milk

Pick over blackberries, wipe apples and cut them up, but do not peel or remove cores. Stew very slowly with a very little water until tender. Add sugar. Rub through a sieve and mix in milk. Serve as cold as possible.

113. Blackberry and Apple (Raw)

  • ½lb ripe blackberries
  • 1lb ripe sweet apples

Pick over blackberries, pound, and rub through a sieve, using a little water to get the last part through. Quarter apples, core, but do not skin, and grate on a two-way grater. Mix grated apples and blackberry juice together and serve with milk.

114. Blackberry Charlotte

  • 1lb ripe blackberries
  • 1-2ozs sugar
  • 1 cup breakfast flakes (or breadcrumbs)
  • Margarine
  • 4 tablespoons water

Grease a pie dish, line with flakes, then half the blackberries carefully picked over, half the sugar, then more flakes, the remainder of the berries, then the remainder of the sugar. Finally a layer of flakes. Then run water down the side of the dish. Press flakes well into the dish, cover with saucer, bake in a slow oven, and serve with custard.
Other fruits such as apples can be treated in the same way.

115. Blackcurrant Fool

  • 2lbs cooking apples (or Granny Smith eating apples)
  • 1lb blackcurrants (ripe)
  • 4ozs top milk or custard
  • 2ozs brown sugar

String currants and put in saucepan. Wash apples, remove stalks and any bruised parts and cut up without removing skin or core. Add a small cup of water and the sugar. Simmer until just tender. Rub through a sieve and stir in milk when cold.

116. Carrot and Blackcurrant Fool

  • 1lb blackcurrants
  • 2ozs sugar
  • ½lb. tender carrots
  • Milk if available
  • ¼ pint water

Scrub the carrots well and cut out any damaged parts and chop up small. Put in the bottom of a saucepan with the water and bring to the boil. Add the currants (stalked and picked over), cover closely and simmer very gently for 20 minutes.
Stir and rub all through a sieve. Add the sugar and leave to cool, then stir in a little milk if available.

Suitable also for damsons, loganberries, blackberries and also for apples if slightly less carrot is used.

117. Carrots and Rhubarb

  • 1lb rhubarb (weighed after preparing)
  • 1 cup sieved cooked carrots Little water
  • 2-3ozs sugar

Cut the rhubarb into short lengths and put in a saucepan with a very little water. Add the sieved carrots, cover and cook very gently until the rhubarb is tender. Stir in the sugar and leave to cool. Serve with a little milk if available.

118. Custard (Baked)

  • 2 eggs (dried eggs may be used)
  • 2/3 pint household milk
  • 1 dessertspoon honey or brown sugar

Beat eggs and add to milk. Stir in honey and pour into well-greased, fireproof dish. Bake in a very slow oven for about one hour, standing in a larger dish with water to a depth of about one inch.

119 Custard (Boiled)

  • ½ pint milk
  • 1 teaspoon sugar
  • 1 small egg (or equivalent dried egg)

Beat egg, add milk and sugar, cook gently in double saucepan until custard begins to thicken. Cover, remove from fire and leave to stand in double pan. Suitable for using with sieved fruit to make a cream.

120. Fruit Medley

  • 1oz ginger
  • Lemon substitute
  • ½lb prunes
  • ½lb dates
  • ½lb figs

Soak all fruit together for 12 hours, then put into baking dishes in their own juices with a little lemon substitute and chopped ginger. Cover and bake very gently for one hour.
Serve hot or cold.

Fruit (Stewed)

Fruit is at its most valuable when eaten ripe and raw, but for variety it can also be eaten cooked (most easily stewed), but ripe fruit should be used. Unripe fruit stewed with lots of white sugar is a very poor form of "fruit."

Many people use far too much water when stewing fruit. Only a very little is desirable.When apples or pears are stewed the skins and cores are usually thrown away, but they should be well washed before peeling and then simmered in water for about half an hour to make a drink or to use when cooking the apples. Any stewed fruit left over makes an excellent basis for a fruit salad next day.

121. Recipe for Stewing Fruit

  • 2lb fruit
  • ¼ pint water (or core and skin water)
  • 2-4ozs sugar (more or less according to the fruit used)

Put water in large saucepan. Bring to the boil and add washed and prepared fruit. Cover closely and simmer gently until tender, usually 10-15 minutes. Stir in sugar while still hot. Serve with milk.

Suitable for the following fruits:—

  • (a) apples...
  • (b) blackberries and apples
  • (c) blackcurrants and apples
  • (d) cherries (Morello)
  • (e) damsons
  • (f) gooseberries
  • (g) greengages
  • (h) pears
  • (i) plums
  • (j) redcurrants

122. Gelozone Fruit Mould

  • ¼lb chopped dates
  • ½ pint cold water
  • ¼lb raisins
  • 3 teaspoons Gelozone
  • 2 small eating apples
  • 1 teaspoon honey
  • 4-5 prunes (previously soaked)
  • ½ teaspoon almond essence
  • ½ pint fruit juice or peel water

The prunes must be previously soaked and stoned. Chop these and other fruit into small pieces. Core and shred the apple.

To make the Gelozone: Mix Gelozone to smooth paste with a little cold water. Gradually add rest of water, the fruit juice and honey. Bring slowly to the boil, stirring all the time, and simmer for a few minutes. Add essence and then stir in chopped fruit. Pour it into a wetted mould to set.

Turn out when set and serve alone or with a little milk.

123. Junket (i)

This is a very economical addition to stewed fruit, and often finds more favour if referred to as "junket" than as "sour milk." The preparation is simplicity itself. just leave the required quantity of milk in a clean basin or jug, cover with butter muslin and leave in a warm place for anything from 24 to 48 hours. The "turning" process may be hastened by the addition of lemon juice, but the curd should not be disturbed more than necessary as it "breaks" like junket and is not so palatable if it becomes watery. Raw milk (not pasteurised) should be used for this purpose, and it will be found that, when ready for use, there is no trace of the odour usually associated with sour milk.

124. Junket (ii)

  • 1 pint fresh unpasteurised milk
  • ½ teaspoon rennet

Warm milk to blood heat, stir in rennet, pour into glass dish and leave to set (about 4 hour).

125. Chocolate Junket

  • ¼ pint fresh unpasteurised milk
  • 1 teaspoon rennet
  • 1 dessertspoon Cadbury's Bournvita

Warm ¼ pint of milk, fairly hot, but not boiling. Stirin Bournvita and beat well. Add rest of milk. Bring to blood heat, add rennet, stir well, pour into glass dish and leave to set.

126. H.F.A. Apple Tart

  • 3 large ripe cooking apples
  • ½ tablespoon sugar
  • 1 tablespoon raisins or chopped dates or black treacle
  • Wholewheat pastry

Line a flan case with half the pastry. Wipe the apples clean, cut out any damaged parts, but do not core or peel. Grate the whole apple, skin and core included, on a two-way grater, put half in the flan case, sprinkle over the raisins and sugar, add the rest of the grated apple. Damp the edges of the pastry, cover with the second half, pinch the edges together, make a hole in the top and bake in a fairly quick over till the pastry is cooked and brown.

127. Marrow Charlotte

  • 1½lb young vegetable marrow
  • 2 tablespoons black treacle
  • 6ozs bread crumbs
  • 1oz margarine
  • 2ozs of sugar
  • 1 dessertspoon lemon juice (equivalent in substitute. This may easily be omitted)

Grease a pie dish and sprinkle with breadcrumbs and a little sugar. Slice marrow thinly, like an apple, leaving on the skin, and sprinkle with lemon juice substitute. Put a layer in the pie dish, then more breadcrumbs and sugar, dot with a few pieces of margarine, and run a little of the treacle over. Then put another layer of sliced marrow, and more breadcrumbs and sugar and treacle, repeating until the dish is full, ending with a layer of crumbs with dots of margarine on top. Add two tablespoons of water and bake slowly in a moderate oven for one hour, or until the marrow is soft and the crumbs crisp on top.
Serve with milk or soya custard sauce.

128. Múesli

Dr. Bircher-Benner was a marvellous healer, and one of his strongest beliefs was in the value of raw food in these days when so much that we eat is processed and refined and treated to such an extent that it loses much that is essential to us.

He cured a great deal of disease by the practical application of his beliefs. One of his most popular dishes is Muesli. Anyone who has never tried this may think that they could not possibly eat anything containing raw oatmeal and the whole apple, including the core. They should, however, try it before condemning it, as Múesli is a delicious dish, even when modified to suit wartime shortages. The pips, skin and cores of apples contain valuable health salts, otherwise lost. If grated properly, the skin, etc., of the apple is not at all apparent. The raw oatmeal helps to produce a creamy consistency of a palatable nature.

To Prepare Múesli(Enough for one person)

  • 1 tablespoon best quality rolled oats soaked overnight in 3 tablespoons cold water
  • 1 large apple (or 2 small ones)
  • 1 teaspoon honey, or black treacle, or sweetened condensed milk
  • 1 dessertspoon sieved blackcurrant purée, or raw blackberry juice, or other raw juice, or bottled lemon juice
  • 1 dessertspoon chopped nuts, if available
  • 1 dessertspoon chopped figs, prunes or raisins
  • 1 tablespoon top milk, if available, or just plain milk

Just before serving, grate the apple into the soaked oats, skin, pips and core. (The apple should be first wiped, and any damaged parts or marks cut out, particularly noting if the core is damaged). Stir in the honey and raisins, put in a fruit saucer, pour top milk over, put blackcurrant purée on top, and sprinkle nuts over it.

It is generally preferred, with flavourings so scarce, not to use both black treacle and sieved blackcurrants on the same day, e.g., if black treacle is used, then flavour with bottled lemon juice; while, if blackcurrant purée is available, sweeten with condensed milk.

129. Oatmeal Betty

  • 2 cups apples cut small
  • 1 teaspoon cinnamon
  • ½ cup seeded raisins
  • 2 cups cooked oatmeal
  • ½ cup sugar

Mix the fruit, sugar and cinnamon into the oatmeal. Turn into a greased baking dish and bake in a moderate oven for 30 minutes. Serve with sauce.

130. Pears

  • 2lbs ripe eating pears
  • 1 dessertspoon sugar or honey

Choose small, very ripe eating pears (often quite cheap). Cut the pears into quarters and peel and core them.Put the cores and peelings into a saucepan with a cup of water and the honey, and simmer gently for about ½ hour. Strain and press out all the juice. Return to saucepan and bring to the boil. Add the quarters of pears to the hot juice, but do not cook. Leave to cool, and, when cold, put into a glass dish and serve with a little milk or custard.

131. Pear and Damson Sundae

  • 4 large sweet pears
  • Custard
  • ½lb ripe damsons

Peel and core pears and cut into cubes and put in individual dishes. Stone damsons, put through a fruit juice press (or rub through a sieve). Pour this thick pulp over the pears. Decorate with a little custard.

132. Prune Cream

  • 1lb prunes
  • ½ pint of water
  • 1oz sugar
  • Lemon juice substitute to flavour
  • ½oz cornflour
  • ½ Tablespoon of milk

Soak prunes overnight in ½ pint of water and stone. Crack stones and add kernels to the fruit. Stew very slowly in the water with sugar and lemon substitute until tender. Strain off juice and put prunes through a sieve. Mix cornflour to a thin paste with milk, put prune juice in saucepan and make up to ½ pint with water, bring to boil and pour on cornflour, return to pan, boil for a few minutes and stir in sieved prunes. Pour into a mould to cool.

133. Prune Delicacy

  • 11b prunes
  • 2 grated apples
  • 1 tablespoon brown sugar
  • White of 1 egg (omit if unobtainable and substitute a little milk)

Soak prunes for 24 hours. If necessary cook very gently for about ¼ hour. Remove stones and sieve. Add grated apples and sugar. Beat white of egg to stiff froth, fold into prunes.

134. Prunes Sieved

  • 2lb prunes
  • ¾ pint hot water
  • 1 cup of top milk

Wash prunes and cut round each prune to stone, to help in softening. Put in covered dish with water and leave to soak 12 hours. If possible in a place where they will keep warm, but not simmer. Stone prunes and rub through a sieve—the flat bottom of a mug is a good rubber to use. Add milk, stir well together.

135. Prunes (Soaked)

Select medium-sized prunes and put to soak in a little water closely covered and in a warm place for preferably 24 hours. It is better to put too little water at first and then have to add more as the moisture is absorbed, than to put too much at the beginning. Prepared in this way, the prunes will be ready for eating without any cooking or the addition of any sweetening. To hasten the softening, cut each prune through to the stone lengthwise.

36. Raisins and Sultatanas (soaked)

  • ½lb raisins
  • 1 tablespoon substitute lemon juice
  • ½lb sultanas
  • ½ pint cold water

Pick over and clean sultanas and mix with washed raisins. Pour over lemon juice substitute and water and leave to soak five or six hours, stirring round ocasionally.

137. Rhubarb and Date Pudding

  • ½lb stoned dates
  • 1 tablespoon sugar
  • 1lb rhubarb
  • Margarine
  • 1 cup breadcrumbs

Chop up dates and cut rhubarb into short lengths. Put together in covered casserole with very little water. When tender, remove cover, sprinkle breadcrumbs and sugar on the top, dot with margarine and quickly brown.

138. Rhubarb Jellied

  • ½oz gelatine
  • A few drops of cochineal
  • Good-sized bundle of rhubarb
  • ½ pint water
  • 2ozs sugar

Put gelatine into a ¼ pint of water. Leave for half an hour. Cut up rhubarb, and cook in rest of water, adding sugar. Stir in soaked gelatine until dissolved. Add a few drops of colouring. Pour into wet mould. When set, turn out and serve with custard or milk.

139. Rhubarb and Raisins

  • 1lb young garden rhubarb, wiped and cut up small
  • ¼lb washed raisins
  • 1 tablespoon brown sugar

Put rhubarb, raisins and sugar in a china casserole dish with a very little water, cover and cook slowly in oven until tender. Serve with a little milk.

140. Semolina Apple Pudding

  • 1lb ripe cooking apples
  • ½ cup brown sugar
  • ½ pint boiling water
  • ½ cup Semolina

Put semolina into boiling water. Cover and stand in warm place until it swells. Peel and core apples and slice thinly. Add the sugar to the semolina. Mix all ingredients thoroughly. Put into buttered pie dish. Bake for about an hour.

141. Summer Pudding

  • 1lb blackcurrants (or other fruit)
  • Thin slices of wholewheat bread
  • 1/3 pint water
  • 1-2ozs sugar

Stew the currants in the water and add the sugar. Line a china fruit bowl with the bread slices, pour in the hot fruit, cover with more bread, put a plate on top and leave to get cold.

Many other fruits may be used, such as raspberries, loganberries, blackberries, damsons, etc. It is a great favourite with children, but should not be eaten by those with weak digestions owing to the combination of acid fruit and bread.

142. (Wartime) Towerleaze Pudding

  • 2ozs cleaned bran
  • 1 egg, if obtainable, or dried egg
  • 3ozs margarine
  • 4ozs sugar
  • 2 cups stewed apples or blackberries
  • 4ozs ground nuts
  • Almond essence if desired

Cream fat and sugar. Add beaten egg, nuts and bran. Beat well. Cook any acid fruit, such as apples or blackberries, and strain. Cover with the above mixture, and bake in a moderate oven for ¾ hour.

143. Victoria Plums (Stuffed)

  • 2lb large ripe Victoria plums
  • Cream Cheese (No. 7)

Half split plums, carefully removing stones. Fill each plum with cream cheese. Arrange on glass dish. Serve very cold.