World War 2 Stories for Sheffield

                         P.E. Ridsdale 

News From The Kitchen Front

By actiondesksheffield

People in story: P.E. Ridsdale
Location of story: Ministry Of Food
Background to story: Civilian Force


 

This story was submitted to the People’s War site by Bill Ross of the ‘Action Desk – Sheffield’ Team on behalf of P.E. Ridsdale.
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Wartime food preparation ideas:

CHINESE CAKE
I and a halfib haricot beans
salt and pepper
I lb mashed potatoes
4 oz boiled bacon
2 teaspoons dried sage
I teaspoon sugar
crisp bread crumbs
Soak the haricot beans for 24 hours,
then simmer them for one and a half
hours in enough water to keep them
covered. Mash beans thoroughly,
mix with potato, chopped bacon, sage,
pepper and sugar. If the paste seems
stiff, add a little bean water.
Grease a cake tin, sprinkle the sides
and bottom with the bread crumbs, press
the mixture into the tin, cover with greased
paper and bake in a moderate oven for
I hour. Serve with cabbage or Brussels
sprouts and brown gravy.
------------------------------------------------------
SPUDS
P's for Protection Potatoes afford;
O's for the Ounces of Energy stored;
T's for Tasty, and Vitamins rich in;
A's for the Art to be learnt in the Kitchen.
T's for Transport we need not demand;
O's for old England's Own Food from the Land;
E's for the Energy eaten by you:
S's for the Spuds which will carry us through!
---------------------------------------------------

CORNED BEEF RISSOLES
4 oz corned beef
Half lb (pound, slightly less than 500g) mashed potatoes
Half lb mixed vegetables
4 oz (ounce, 16 to a pound) wholemeal breadcrumbs
seasoning, pinch herbs
4 tablespoons brown sauce
or vegetable water

Flake the corned beef and mix with the
mashed cooked vegetables and breadcrumbs.
Season and add the mixed herbs. Bind the
mixture with sauce or vegetable water, form
into shapes. Bake in a quick oven.
-------------------------------------------------
OATMEAL SAUSAGES
2 tablespoons of chopped onion
Halfoz cooking fat
4 oz oatmeal
Half pint water
2 teaspoons salt
Quarter teaspoon pepper
2 chopped meat, sausage or bacon
Browned bread crumbs
Fi-y the onion in the fat until lightly
browned. Work in the oatmeal, add
the water gradually and bring to the
boil, stirring all the time. Cook for
10-15 rnins stirring frequently. Add
the seasoning and chopped meat,
mix well and spread out to cool.
Divide into 8 pieces and roll into
sausage shapes. Coat with browned
crumbs and fry or grill.
FILLETS OF PORK
Flake half a pound of tinned pork
sausage meat (with the outside
fat removed) then mix in half a lb
of mashed potato and one cupful
of crisp breadcrumbs. Season well
then bind with a thick sauce made
from the meat juices taken from the
can (make upto I teacup measure
with vegetable stock and I tablespoon
of flour plus a little of the pork fat taken
from the tin). Divide into 9 or 10 sections
and shape into finger rolls, coat in more
crumbs and fry or bake until heated
through and crisp coated, with a light
greasing of pork fat from the tin.
These are delicious by themselves or
served with leek sauce.
---------------------------------------------------
FISH HOT POT
Cooking time: { hour
Ingredients: i lb white
'fish, filleted, little flour,
salt and pepper, 4 oz grated
cheese, i{ lb sliced pota*
toes, vegetable stock or
household milk or water,
chopped parsley. Quan-
' tity: 4 helpings
Cut the fillets of fish into
pieces. Roll in flour and
put in a greased fire-proof
dish. Sprinkle with salt and
pepper, then with grated
cheese, and cover with a
layer of potatoes. Pour in
vegetable stock, household
milk or water to fill a quar-
ter of the dish. Cook in
moderate oven for three
quarters of an hour. Sprin-
kle with plenty of chopped
parsley.
---------------------------------------------------
POTATO CUTLETS
FOR BREAKFAST
These make an excellent start tc
the day; and one of the beauties
of them is that you can prepare
them the day before. Scrub i{ lb
potatoes and boil in their skins.
When cooked, peel and mash
them thoroughly. Scrape t lb car-
rots, boil till tender and mash.
Mix the potatoes and carrots
together, season with salt and
pepper, then shape into cutlets.
Dip in browned breadcrumbs,
made by baking stale bread in the
oven and crushing it. Next morn-
ing, place the cutlets in a greased
tin and bake in a moderate oven
for about 15 mins, or fry them in
a very little hot fat.
----------------------------------------------------BACON TURNOVERS
Grill 4 oz of fat bacon
rashers until the fat is
brown and well frizzled.
Pour off the liquid fat
and set aside to get
cold and congealed.
When quite cold treat
as lard. Rub it into 8 oz
of self-raising flour.
Season with pepper.
Mix to a soft dough with
the water. Roll out and
cut into rounds. Finely
dice 8 oz of cooked
mixed vegetables.
------------------------------------
Moisten with a Uttle
gravy. Put a spoonful
of the mixture into the
centre of each round
fold over and seal the
edges, brush with the
remains of the fat and
bake in a moderate
oven for 25-30 mins or
until golden and appetising
brown. These turnovers are
delicious cold or hot.

-----------------------------------------------------
CARROT-CAP SALAD
Every woman who values
her good complexion
should have this salad
regularly.
Cook two or three good
sized potatoes in their
skins. When tender, strain
without drying off to avoid
making them floury. Slice
and dice neatly; then dress
in vinaigrette dressing (two
parts of salad oil to one of
vinegar, pepper and salt to
taste) while they are still
hot. Pile in a salad bow]
lined with a few shredded
lettuce leaves or water-
cress. Sprinkle with a little
chopped chives or rings of
spring onion and pile high
with grated carrot. To
make a more substantial
dish, add one or two boned
sardines or fillets of
smoked herring.
----------------------------------------------------
THE WISE
HOUSEWIFE:
1 Shops early.
2 Carries her own parcels
and takes her own
wrapping.
3 Saves fuel, light, and
time.
4 Keeps her family healthy
by giving them at least one
uncooked, and one correct-
ly cooked vegetable every
day.
5 Uses vegetable water for
cooking.
-------------------------------------------------------

COOKING HINTS
FOR NATIONAL
FLOUR
National flour can be used
just as well as white flour
in cakes, puddings, pastry,
for thickening soups and
stews, but remember the
following points:—
1 Use a little more liquid
for mixing, i.e. mix to a
softer consistency.
2 Bake, boU or steam a
little longer.
3 Add a little more season-
ing to savoury dishes.
4 Add more salt and water
when making bread.
5 Use a little extra flour
for thickening sauces.
6 Use a little less sugar for
sweet dishes.
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SAGE AND MINCE
PUDDING
Cooking time: i} hours Ingfe-
diente: Mix together 8 oz self-
raising flour (or plain flour with 2
teaspoons baking powder), i lb
grated raw carrots, 3 oz minced
stewing steak, 2 tablespoons
packet sage and onion stuffing, i
finely chopped onion, 2 oz melt-
ed dripping or fat and seasoning
to taste. This should form a stiff
dough, but if too dry a little
water may be added.
Grease a 2 pint basin, put in
the mixture. Cover with a cloth
or margarine papers and steam or
boil for »l. hours. Serve with
green vegetables and a good gra-
vy. Quantity: 4 helpings

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The Radio Doctor Says:

Health rule for April. It's a
good idea to cook potatoes
in their jackets. The skin
stops the precious Vitamin
C from escaping and get-
ting lost in the cooking

water. Steaming potatoes is best of
ill. And never cook them twice
-------------------------------------------------------
Blackberrying is a traditional cus-
tom that most of us have enjoyed
at one time or another. There are
other Hedgerow Harvests too,
that provide good things for the
larder. So why not take the chil-
dren and go a-harvesting? Be

sure, however, that in their excitement they do not damage
bushes or hedges, or walk through growing crops, or gather
mushrooms in fields without getting the farmer's permission
------------------------------------------------------
Elderberries are delicious
stewed with half-and-half apple;
or made into jam with an equal
quantity of blackberries. Wash
and strip them from the stems.
Sloes look like tiny damsons.
They are too sour to use as
stewed fruit, but make a delight-
ful preserve with marrow.
Rrwan-berrie.s (Mountain
Ash) make a preserve with a
pleasant tang, admirable to serve
with cold meats. You can make
the preserve of the berries alone,
or with a couple of apples to each
pound of berries.
Hips and Haws should not be
picked until perfectly ripe.
Hips—the berries of the wild
rose, make a vitamin-rich syrup.
Haws—the berries of the may-
tree, make a brown jelly that is
very like guava jelly.
---------------------------------------------------MOCK APRICOT FLAN
Line a large 9 inch pie plate or flan dish with
shortcruat pastry. Bake without a filling in a
hot oven for 20-26 mina until firm and golden.
Meanwhile grate I lb of young carrots. Put into
a saucepan with a few drops of almond essence
4 tablespoons of water. Cook gently until a thick
pulp. Spoon into the cooked pastry. Spread with
a little plumb jam if this can be spared.
Note: carrots really do taste like apricots.
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EGGLESS SPONGE PUDDING
6 oz self raising flour
2 oz cooking margarine
2 oz sugar
I tablespoon golden syrup
Half teaspoon of bicarbonate of soda
I dessertspoon of vinegar
Milk to mix
Sift the flour, rub in the margarine
add the sugar and golden syrup.
Blend the bicarb' with the vinegar
add to the other ingredients with
enough milk to make a sticky
consistency. Put the mixture into
a greased basin, allow room to rise.
Cover with a plate or margarine paper.
Steam for one and a half hours or
until firm. Serve hot with fruit.
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MOCK CREAM
I oz margarine
I oz sugar
I tablespoon of dried nn'lk
I tablespoon of milk
Cream the margarine
and sugar. Beat in the
milk powder and liquid
milk.
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If I were allowed to say
only three things on the
Kitchen Front, I should
say eat some raw green
vegetables every day, I
should praise milk and

more milk and I should preach the
virtues of the food which contains so
much nutriment—cheese.'