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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Parkin

‘Ey up, sit thissen dahn an’ tell me abaht it.

Parkin was a dish that originated in Yorkshire, It has a moist texture and spicy flavour. This recipe is from our 1942 recipe book.

Ingredients:
4ozs medium oatmeal
1 made-up egg
2ozs cleaned bran
1oz wholewheat flour
I cup black treacle (or treacle and syrup mixed)
3ozs cooking fat
1 teaspoon cinnamon
4ozs seedless raisins (or sultanas)
teaspoon ground ginger
1ozs sugar
teaspoon mixed spice

Method:
Melt fat and syrup slightly. Mix dry ingredients and
stir in fat, treacle and beaten egg. Put into a greased tin
and bake in a very slow oven for about two hours.

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Vegetable and Oatmeal Stew

On this day in 1942 US President Franklin D. Roosevelt signed into law a bill that lowered the minimum draft age from 21 to 18.

Method:
1oz cooking fat
1 small cup each of diced carrots, peas, leeks, runner beans*
2ozs rolled oats
1 pint strong vegetable stock

*Frozen vegetables are suitable although not available in wartime.

Method:

Melt fat in a deep saucepan, add oats and fry until golden brown, add stock and boil gently. Add vegetables, cover closely and cook gently in oven for 1½- 2 hours, adding more stock if necessary and a little seasoning if liked.

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Lettuce Sandwiches

Nothing was wasted during the war, items that we would normally discard today were used as this recipe from 1942 demonstrates. Do have another sandwich, vicar.

*Yeasrel was yeast extract. The nearest equivalents we have today would be Marmite or Vegemite.

Ingredients:
Lettuce leaves
Yeastrel*
Brown bread and butter

Method:
Wash lettuce thoroughly, dry, and chop up fairly small. If the lettuce is chopped up, it is possible to get a great deal more into the sandwich. It is also possible to use for sand- wiches some of the outer leaves that are not quite so attractive in a salad. These leaves are particularly rich in salts, but do not use leaves that are actually tough or bitter..

Spread half the bread and butter with a little Yeastrel, pile as much lettuce as convenient into the bread, cover with another slice of bread and butter, press down, and cut into four.

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1942 Wartime Christmas Cake

Christmas is almost here and nows the time to make the traditional Christmas Cake. Christmas in 1942 was very different from present times.as the recipe below demonstrates. So put your headscarf on and pop down to International  Stores and join the queue to get the ingredients for this festive cake. Don’t forget your coupon book!

On this day in 1942: In violation of a 1940 armistice, Germany invades Vichy France, following French Admiral François Darlan’s agreement to an armistice with the Allies in North Africa.

Ingredients:

  • 10oz wholewheat flour
  • 2oz seedless raisins or sultanas
  • 4oz chopped seeded raisins or dates
  • 4 oz cooking fat
  • 4 oz sugar
  • 2 large tablespoons black treacle
  • teaspoon ground mixed spice
  • teaspoon bicarbonate of soda (level
  • cup milk
  • teaspoon almond essence
  • teaspoon ground ginger

Method:

Rub fat into flour, add all dry ingredients except soda, and mix well. Dissolve soda in milk, add treacle to dry ingredients, and then milk and soda and almond essence, and beat all together very thoroughly. Line a baking tin with greased paper, place mixture in and cook in very slow oven for 2-½ hours.

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Wartime Cream

Cream was rationed during the war and was not generally available, unless you had space for your own cow! Several ingenious recipes exist for “Cream Substitues”.

1/4 Pint of Milk

1 Dessertspoon of Cornflour

1/2 Teaspoon Castor Sugar

1 oz Margarine

Flavouring: Vanilla Essence, Banana Essence etc.

Method:
Make a stiff Cornflour paste with Milk, then boil for 3 minutes and allow to get cool. Cream Margarine and Sugar, gradually add Cornflour mixture and flavouring.

For a richer looking cream use a yellow flavouring such as banana.

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