Wartime Mayonnaise


2 oz. margarine
3 tablespoons brown sugar
I tablespoon wholewheat flour
1/2 pint milk
1 teaspoon mustard, if liked
1 egg (or prepared dried egg)
Raw cooking apple juice or raw gooseberry juice or about 1/4 pint best vinegar

Place margarine and flour in double saucepan and allow to melt, stirring well together. Pull saucepan off fire and add sugar and mustard and well-beaten egg. Return to fire and add milk gradually, stirring all the time.
When thickened to custard consistency add the fruit juice or vinegar drop by drop, stirring well all the time.
Pour into glass jars. Will keep about one week in a cool place.


Wartime Múesli

Dr. Bircher-Benner was a marvelous healer, and one of his strongest beliefs was in the value of raw food in these days when so much that we eat is processed and refined and treated to such an extent that it loses much that is essential to us. He cured a great deal of disease by the practical application of his beliefs.

One of his most popular dishes is Muesli. Anyone who has never tried this may think that they could not possibly eat anything containing raw oatmeal and the whole apple,
including the core. They should, however, try it before condemning it, as Múesli is a delicious dish, even when modified to suit wartime shortages. The pips, skin and
cores of apples contain valuable health salts, otherwise lost. If grated properly, the skin, etc., of the apple is not at all apparent. The raw oatmeal helps to produce a
creamy consistency of a palatable nature.

To Prepare Múesli (enough for one person)

1 tablespoon best quality rolled oats soaked overnight in
3 tablespoons cold water
1 large apple (or 2 small ones)
1 teaspoon honey, or black treacle, .or sweetened condensed milk
1 dessertspoon sieved blackcurrant purée, or raw blackberry juice, or other raw juice, or bottled lemon juice
1 dessertspoon chopped nuts, if available
I dessertspoon chopped figs, prunes or raisins
1 tablespoon top milk, if available, or just plain milk
Just before serving, grate the apple into the soaked oats, skin, pips and core. (The apple should be first wiped, and any damaged parts or marks cut out, particularly noting if the core is damaged). Stir in the honey and raisins, put in a fruit saucer, pour top milk over, put
blackcurrant purée on top, and sprinkle nuts over it.
It is generally preferred, with flavourings so scarce, not to use both black treacle and sieved blackcurrants on the same day, e.g., if black treacle is used, then flavour with
bottled lemon juice; while, if blackcurrant purée is available, sweeten with condensed milk.


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.

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

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.


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.

Lettuce leaves
Brown bread and butter

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.


1942 Wartime Christmas Pudding

This recipe comes from a 1942 cookery book. The pudding is bulked out by the use of grated carrot, which should keep it moist.

1lb. wholewheat flour
4os sultanas
1lb brown breadcrumbs
Little nutmeg
4ozs butter
1 teaspoon lemon substitute*
½lb sugar
3 made-up eggs
I teaspoon spice
4ozs grated raw carrots
6ozs currants or chopped dates
3ozs mixed peel or stoned and chopped prunes

* Lemon substitute? Citrus fruit was in very short supply during the war and immediately after. What was imported was distributed to hospitals etc. White vinegar was used where small amounts are called for in a recipe or you could use a small amount of citric acid dissolved in some water.

Grate butter into flour, clean currants and pick over all fruit. Chop peel, put all dry ingredients and carrots into mixing bowl. Mix well, add well-beaten eggs and enough milk to moisten the whole. Put into well-greased basins, and cover with a cheesecloth tied around the rim.

Steam for eight or nine hours.


More Rabbit (Dumplings)

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes and Hints. The book had a foreward by Lord Woolton, the Minister of Food.

Rabbit Dumplings
Rabbit Dumplings

2-3 fleshy joints cooked rabbit
Also the broth in which they were cooked
Scraps of bacon if possible
8 oz self raising flour
2 oz chopped suet
water to mix
Remove the meat from the joint and chop finely.
Sieve the flour into a basin, add a pinch of salt and the finely chopped suet, the the prepared meat with finely chopped bacon if available.Mix with a little water to make a stiff pasteand form into small dumplings with floured fingers. Boil these in the broth in which the rabbit was cooked, keeping the lid on the pan. Serve broth and dumplings together.