Bottling It Up

In times of emergency, emergency measures must be used, and in wartime it is very important to lay in stores in the autumn when fruits are more plentiful, to help us through the winter when there are no fresh fruits available. Preserved fruits and vegetables are not so good as fresh ones, but they are a great deal better than none at all and provide interest and variety in the winter menu, as well as mineral salts.

 Parsley Honey

5ozs parsley
1lb sugar
1½ pints water
½ teaspoon vinegar

Wash parsley, dry and chop up roughly. Put in a pan with 1½ pints of water, and boil until it reduces to one pint. Strain and add 1 lb. sugar and boil until it is syrupy (like honey) for about 20 minutes. Then add ½ teaspoon of vinegar. This “jells” by the next day, and tastes remarkably like honey.  😉

Rhubarb Jam Without Sugar

To every pound of fruit allow ½lb of dates. Wash the rhubarb, chop it, and put it in the preserving pan and heat slowly, stirring well to draw out the juice. Wash and stone the dates. Add to the fruit and simmer very gently for 45 minutes. Put immediately into clean, hot, dry jars, and tie on parchment covers at once.
This recipe is equally good with any other fresh fruit.


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)
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.

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.