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.
4 large old potatoes
Salad oil or cooking fat
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.
2 oz. 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.
Potatoes (Baked 2)
6 or more medium-sized potatoes
1 oz. margarine
2 tablespoons breadcrumbs
2 tablespoons water
Celery or onion salt
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.