Potato Short Bread

Potato Short Bread

Ingredients:
3 ozs margarine
2 ozs rice flour
Pinch of salt
Little almond flavouring
4 ozs warm mashed potato
3 ozs flour
2 ozs sugar

Method:
Cream fat and sugar, then add mashed potato, beat well, then rice flour, salt and flavouring. Take out spoon and with hands lightly press the flour (containing a little baking powder) into the mixture, roll out and bake.

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The Icing on the Cake

If you made the Wartime Christmas Cake here is a recipe from 1942 to cover it with “marzipan”, note the use of our old friend the potato. No real icing, sugar was rationed.

Wartime Marzipan Paste

Ingredients:
4 tablespoons mashed potato
1 teaspoon white of egg
1 tablespoon sugar
Few drops of almond essence

Method:
Mix all ingredients well together. Spread top of cake while still hot with honey or a little blackberry jelly, press marzipan out to size of cake, put on top and press into shape. Pinch up round the edges and score with a fork.
Put back into oven and brown up. While still hot sprinkle a circle of grated chocolate in the centre.

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Hot Potato

The humble potato formed the backbone of the British diet during the war years, here are a couple of recipes from the 1942 cookbook.

We have acquired a booklet issued by the Potato Marketing Board from 1940  and we will be putting these recipes on-line soon.

Potatoes (baked)
Ingredients:
4 large old potatoes
Salad oil or cooking fat
Method:
Scrub potatoes very thoroughly. Cut out eyes (as these collect earth) and any damaged parts. Brush with olive oil, place in a baking tin and bake for about one hour (depending on size of potatoes) in moderate oven. When soft, roll in a cloth in the hands and burst skin to let out steam.
Serve with Parsley Butter.

Parsley Butter
Ingredients:
2 oz. margarine
2 tablespoons finely-minced parsley

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

Potatoes (Baked 2)
Ingredients:
6 or more medium-sized potatoes
1 oz. margarine
2 tablespoons breadcrumbs
2 tablespoons water
Celery or onion salt

Method:
Scrub the potatoes, brush with melted fat, roll in breadcrumbs  put into casserole with two tablespoons water.
Sprinkle with celery salt. Bake for 1½ hours or less according to size of potatoes. New potatoes may be used.

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Vegetable Ragout

Method:
3ozs  margarine
1 pint vegetable stock (or water)
1 tablespoon flour
12 spring onions
A few French beans
½ pint peas
2 sprigs mint
6 small carrots
1lb. small new potatoes
2 turnips

Method:
Peel the onions and cut into pieces, using some of the green part as well. Scrub the carrots, peel the turnips,
and cut both into small pieces. Scrape the potatoes, put all into a saucepan with the margarine, and stir over heat
for five or 10 minutes, but do not brown. Add the flour, stirring it in well, then the stock, peas, beans and mint,
and cook until all the vegetables are tender.

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Dried Fruit and Potato Tart

Christmas Recipes from 1942

Another unusual potato based recipe.

Ingredients:
6ozs wholewheat flour (self-raising)
3ozs cooking fat
1 teaspoon almond essence
4ozs raisins or dates soaked for 4 hrs in 2 tablespoons water
4 tablespoons mashed potato
1 large dessertspoon honey
1 egg (made-up dried egg)

Method:
Rub fat into flour, add water and make a stiff paste.
Line a flan tin with paste, and pinch up edges to make a
pattern.

Drain raisins and spread over bottom of tart. Mix any
raisin juice with slightly warmed honey and almond
essence. Add potato and work in. Beat up egg and mix
into potato paste. Spread thinly and evenly over the
raisins. Decorate with thin strips of pastry and bake in
fairly quick oven until pastry is cooked and paste slightly
brown.

Serve hot or cold.

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Hungarian Potatoes

Potatoes were the mainstay of the British diet during the war. This is a dish best made with leftovers so nothing is wasted.

Ingredients:
1lb cold cooked potatoes
3ozs grated cheese (or 2 hard-boiled eggs)
Cold cooked cauliflower
Bread crumbs
1 dessertspoon chopped parsley
1 gill sour milk
Celery salt

Method:
Slice potatoes. Place in well-buttered dish, cover with sour milk. Add a layer of grated cheese or sliced hard- boiled egg, and a little more milk, then add a layer of cauliflower. Continue in this way until the dish is full, at intervals sprinkling in the celery salt and parsley. The top layer should be potatoes sprinkled with breadcrumbs. Bake in moderate oven until brown.

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