Authentic WW2 Recipes

4 to 5 persons

The Ministry of Food has issued this recipe, which will be of great help to those who fear to use their fat ration for pastry making

Ingredients: 

• 8oz wholemeal flour 
• 1tsp baking powder
• pinch of salt
• pinch of powdered sage
• 1/4 pint cold milk or milk and water.

Method:

1. Mix together eight ounces of wheatmeal flour (I used wholemeal), one level teaspoonful of baking powder, a pinch of salt (and a pinch of powdered sage if liked).
2. Stir in nearly a quarter of a pint of cold milk or milk and water.
3. Roll out the mixture, and use as you would and ordinary crust, but serve the pie hot

(More Kitchen Front Recipes by Ambrose Heath)

4 to 5 persons

Ingredients: 

• 4 oz grated cheese
• 1 oz margarine
• pinch of mixed herbs
• 1lb.potatoes
• a little milk
• pinch allspice
• 1 large egg
• breadcrumbs

Method:

1. Cook the potatoes in boiling, salted water.
2. Drain well and dry over a slow heat.
3. Mash and add seasoning, herbs, margarine, and a little milk if necessary. 
4. The mixture should be stiff.
5. When cold, add the grated cheese.
6. Bind with half the beaten egg, and shape into cakes of equal size.
7. Coat with egg and breadcumbs, using the remaining half of the egg, eking it out with a little milk if necessary.
8. Fry in deep fat. (I shallow fried with a little margarine)
9. Serve with cheese or tomato sauce. 

(Daily Express Wartime Cookery Book)

It is not necessary to have meat or bone stock to make good soups. Vegetable stock or vegetable water left over after cooking vegetables gives an excellent flavour to any soup and in addition contains valuable protective substances. 

Ingredients: 

• Any or all of the following:
• outside leaves and stalks of cabbage
• outside stalks of celery
• cauliflower stalks
• watercress stalks
• potato peelings
• onion peelings
• leeks ends
• carrot peelings
• swede
• apple or pear peelings

Method:

1. When peeling potatoes, onions, apples, pears and using celery and parsley and other vegetables, for other purposes, use the peelings and trimmings for stock. 
2. Before peeling, scrub and wash thoroughly and then keep all the peel, also the cleansed root and green tops of the celery and carrots, the stalks of parsley, the outside leaves (if clean and fresh) of cabbage or cauliflower.
3. Add water and seasoning, boil for about half an hour, and strain. 
4. The main point when making this stock is that the material used must be perfectly clean, and in no way decayed.
5. Remember that stock does not keep very long, especially in hot weather, so be sure to use it up quickly. Do not leave it standing in the saucepan. Empty it into a clean jug or basin.

(Ministry of Food Leaflet Np.15 - Easy to Make Soups and Broths) and The Eat-Less Meat Book (War Ration Housekeeping by C.S.Peel)

4 people

Ingredients: 

• 4 medium leeks 
• 1/2 oz fat or dripping (I used a little butter)
• 3 medium sized potatoes, sliced
• 1 quart (2 pints)  water or vegetable stock
• salt
• 4 tbsp household milk (dry) ( I used fresh milk)
• chopped parsley

Method:

1. Cut the leeks in half lengthwise, and wash well; chop finely.
2. Melt the fat in a saucepan and fry the leeks gently for 15 minutes without browning; keep the lid on.
3. Add the potatoes, 3/4 of the stock and cook until the potatoes are tender. (I added all the stock)
4. Mix the milk to a smooth paste with the remaining stock and add to the soup. (I added the fresh milk directly to the soup)
5. Bring to the boil and sprinkle with chopped parsley just before serving.

(The Ministry of Food Leaflet No.7 - High Teas and Suppers)

4 people

Ingredients: 

• Pastry:
• 8 oz plain flour (I used wholemeal) 
• 1/2 tsp salt
• 21/2 - 4 oz fat (I used butter)
• Cod water to mix.

• Filling:
• 1/2lb fresh apples
• 2 oz sultanas
• 2 tbsp syrup (I used treacle as I didn't have syrup)
• 4oz breadcrumbs
• 1 tsp mixed spice

Method:

1. For the pastry: Weigh the ingredients carefully.
2. Sift the flour and salt.
3. Sifting adds air to the flour and helps to make the pastry lighter.
4. Rub the fat into the flour using the tips of the fingers, lifting the mixture up and letting it fall into the basin, so mixing in more air.
5. Rub until the mixture looks like fine breadcrumbs - This is important if you want a really "short" crust.
6. Add just sufficient water to bind the ingredients and use a knife for mixing. Be careful not to add too much water or the pastry may be tough.
7. Dust the board or table and the rolling pin with a very little flow and roll the dough lightly.
8. Do not knead the pastry as this tends to make it tough. Handle as little as possible.
9. The thickness of pastry s largely a matter of personal taste. Some like it thick, others thin, but generally it is best not to have it thicker than 1/4 inch or the outside browns before the inside is properly done.
10. For the filling: Peel, core and chop the apples into small cubes. 
11. Mix thoroughly with the other ingredients (sultanas, syrup and mixed spice).
12. Line a fireproof plate (I used an enamel pie-dish) with half the pastry, spread with the filling and cover with the remaining pastry.
13. Sprinkle sugar lightly on top and bake in a hot oven (220C, 425F, Gas Mark 7) for 20 - 30 minutes

(The Ministry of Food Leaflet No.26 - How to Make Short Pastry)

4 people

Here is the English macaroni cheese.

Ingredients: 

• 1oz macaroni per person
• boiling salted water
• 1oz butter or margarine
• 1oz flour or cornflour
• 1/2 pint milk
• 6 oz grated old Cheddar cheese
• mustard
• salt and pepper

Method:

1. Boil 1 ounce of macaroni for each person in hard boiling salted water, for 1/2 hour or till tender (I cooked mine for 10 minutes as per packet instructions)
2. Blend 1 ounce of butter or margarine with 1 ounce of flour or cornflour.
3. Add half a pint of milk gradually till a creamy sauce is made. (add more milk if too thick).
4. Grate 6 ounces of old Cheddar cheese, add two-thirds of it to the sauce wit a sprinkling of mustard, salt and pepper.
5. Put the macaroni in a pie-dish, pour the sauce over, sprinkle the rest of the cheese on top and brown in the oven. (I also added breadcrumbs)

(Eat Well in War-Time by Leonora Eyles) 

4 people

A relic of the Great War

Ingredients: 

• 2 teacupfuls (8oz) of brown sugar (I used granulated sugar)
• 2 teacupfuls (8 oz) of hot water
• 2 oz of fat
• a little salt
• a packet of seedless raisins (I used some sultanas)
• a little cinnamon and nutmeg.
• 3 teacupfuls (12oz) of self-raising flour (I used wholemeal with a tsp baking powder)

Method:

1. Simmer together 2 teacupfuls of brown sugar, 2 of hot water, 2 ounces of fat, a little salt, a packet of seedless raisins and a little cinnamon and nutmeg.
2. Let it bubble slowly for 5 minutes.
3. When nearly cold stir in 3 teacupfuls of self-raising flour, make it into two loaves and bake in a slow oven for about 1 hour.

(Eat Well in War-Time by Leonora Eyles) 

Ingredients: 

• 2 oz flour
• 1 tbsp sugar
• 2 tsp mustard
• 2 tsp salt
• 1/4 tsp pepper
• 1 pint milk or milk & vegetable water
• 4 tbsp vinegar

Method:

1. Mix dry ingredients together and blend with a little milk.
2. Boil the rest of the milk and pour onto blended flour.
3. Return to saucepan, stir until boiling and boil for five minutes.
4. Whisk in vinegar. 

(Eat Well in War-Time by Leonora Eyles) 

Ingredients: 

• 4 cups shredded cabbage heart (I used spring greens)
• 3 tbsp chopped spring onion
• I also added 1 grated carrot.
• 8-10 tbsp salad dressing

Method:

1. Wash the cabbage and shred finely.
2. Put into basin and add chopped onion and salad dressing.
3. Mix well and turn into a salad bowl to serve.
4. Chopped chives may be used instead of onions or the bowl can be rubbed with garlic before the cabbage is placed in it. 

( Ministry of Food Leaflet No.12 – Salad a day all the year round) ) 

Ingredients: 

• 1 1/2 lb. potatoes
• 1/4 pint salad dressing
• 1 tbsp chopped chives
• 1 tbsp chopped mint (I used parsley)
• I also added 2 spring onions.

Method:

1. Scrub potatoes and boil until tender.
2. Peel while still warm and cut into large dice.
3. Mix with salad dressing and herbs and place in salad bowl.
4. Serve cold. 

( Ministry of Food Leaflet No.12 – Salad a day all the year round) ) 

Serves 4

Ingredients: 

• 4 medium sized potatoes (approx 1lb)
• 3oz grated cheese
• 2 tbsp chopped parsley
• Pinch of pepper
• 2 tbsp milk

Alternative Fillings:

4 oz cooked minced meat, !/4 pint brown sauce, 1 tsp sauce, 1 tsp salt, pinch of pepper

4 oz flaked cooked fish, 1/4 pint white sauce, 1 tsp salt, pinch of pepper.

4 oz chopped cooked vegetables, 1/4 pint white sauce, 2 tbsp parsley, 1 tsp salt, pinch of pepper. 

1 oz fried chopped bacon, 3 oz friend chopped onion, 2 tbsp chopped parsley, 1 tsp salt, pinch of pepper. 

Method:

1. Scrub the potatoes and prick them. 
2. Place in a hot oven (220C, 425F, Gas Mark 7) and bake the potatoes whole without removing the skin, until tender.
3. They take about 45 minutes but the time varies with the oven heat and size of potatoes. 
4. To test when a baked potato is cooked squeeze it gently in a cloth.
5. If sort it is ready to serve. 
6. Prick well again to allow steam to escape and make the inside floury.
7. Cut a slice from the top.
8. Take out the centre, mash well and mix with the rest of the ingredients.
9. Pile back into the potato case and reheat for a minute or two under the grill or in the oven. 
10. Serve hot.

( Ministry of Food Leaflet No.27 – Potatoes) 

Serves 4

Ingredients: 

• 2 medium sized potatoes 
• 2 oz cabbage (I used spring greens)
• 1 egg, white sauce or melted butter
• pepper and salt
• a little milk

Method:

1. Boil and drain the potatoes and cabbage. 
2. When cold, mash the potato and cabbage together smoothly adding the beaten egg, white sauce or melted butter to moisten. 
3. Flavour rather highly with pepper, add a little salt.
4. Form into round cakes, flour and bake or fry. (I fried mine in a little margarine)

( The Eat-Less Meat Book - War Ration Housekeeping by C.S.Peel) 

4 persons

Ingredients: 

• 2lb potatoes
• 1/2 oz fat
• 1 onion, chopped (I used leek)
• 1 medium sized apple, chopped (I used a carrot instead)
• 1 small tomato (I did not have any to use)
• 1 dessertspoon curry powder
• 2 tbsp flour
• 1/2 pint stock or meat extract and water.
• 1/2 tsp mixed herbs
• 2 cloves
• pinch of cinnamon and nutmeg
• 1 tsp sweet pickle or 1oz sultanas
• 1 tsp vinegar
• 1 tsp sugar
• 2 tsp salt

Method:

1. Boil the potatoes and keep warm.
2. Make the fat hot in a pan and add the curry powder, cloves, cinnamon, nutmeg, salt, onions (or leeks) and fry lightly without browning.
3. Add the fruit.
4. Next add the flour, sugar and vinegar, mix well and  add the stock gradually.
5. Boil gently for 5 minutes, stirring frequently, and adding a little water to make up to 1/2 pint.
6. Pour over the potatoes and serve at once.

( Ministry of Food Leaflet No.27 - Potatoes) 

4 persons

Ingredients: 

• 8oz flour
• pinch salt
• 4 level tsp baking powder
• 3oz fat
• 1 dried egg (or real egg)
• 3oz sugar
• milk to mix (about 1/4 pint)
• 1 lb fresh rhubarb
• 1 tbsp Golden Syrup

Method:

1. Chop the rhubarb into 1 inch pieces and put into a pan with the syrup.
2. Boil for about 5 - 10 minutes then put into the bottom of a pie-dish.
3. Mix the flour, salt and baking powder.
4. Rub the fat into this mixture.
5. Add the dried or real egg, sugar and enough milk to make the mixture to a soft consistency.
6. Turn the mixture into the pie-dish on top of the rhubarb and bake in a moderate oven (200C, 400F, Gas Mark 6) for 30 minutes. 
7. Cut into squares and serve with custard or other sauce.

 (Ministry of Food Leaflet No.13 - Puddings ) 

Makes 6 buns

Ingredients: 

• 1/2 lb flour (I used wholemeal bread flour)
• 1/s tsp spice
• 1/2 tsp salt
• 1/2 oz yeast (I used a small packet of quick action yeast)
• 1 oz sugar
• 1/4 pint milk
• 2oz currants (I used sultanas)
• 1 oz margarine
• 1/2 shortcrust pastry for crosses if liked. 

Method:

1. Sieve the flour, spice and salt into a bowl.
2. Melt the margarine and add this, the sugar and dried fruit to the flour.
3. Make a well in the centre of the mixture and add the yeast. 
4. Beat well - a sticky dough should result.
5. Add the milk (this should be tepid).
6. Cover the basin with a cloth (or cling film) and put in a warm place until the dough has almost doubled its size (about 3/4 hour). 
7. Beat thoroughly again, and then flouring the hands, take out equal portions and shape into round buns.
8. Place on a greased baking-sheet, allowing room for the dough to spread.
9. Either cut a cross on top of each or use strips of shortcrust pastry to make the crosses.
10. Put in a warm place again for about 20 minutes, until the buns are almost double in size.
11. Bake in a hot oven ( 220C, 425F, Gas Mark 7) for 15 to 20 minutes.

 (Good Housekeeping The Best of the 1940s ) 

Makes 20 - 24 biscuits with a 3" cutter

Ingredients: 

• 2 oz fat
• 6 oz self-raising flour or 6oz plain flour and 3 tsp baking powder (I used wholemeal flour and baking powder)
• 3 oz oatmeal
• 1 oz sugar
• pinch of salt 
• About 1/4 pint water

Method:

1. Rub the fat into the dry ingredients.
2. Add just enough water to bind the dough.
3. Knead a little and roll out to less than 1/4" thick. ( I would make mine thinner next time)
4. Cut into rounds.
5. Place on a floured baking sheet and bake in a fairly cool oven (140C, 275F, Gas Mark 1) until the biscuits are coloured.

 ( Ministry of Food leaflet No. 30 cakes biscuits and scones without eggs) 

4 people

Ingredients: 

• 6 oz self-raising flour or plain flour with 3 tsp baking powder (I used wholemeal flour with baking powder)
• pinch salt
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon or mixed spice
• 1 tbsp dried egg ( I had to use half an egg because I didn't have dried egg)
• 2 oz cooking fat or dripping or margarine or peanut butter (I used margarine)
• 2 oz sugar
• 2 good tbsp black treacle or golden syrup (I used treacle)
• 1 1/2 tbsp milk
• 6 tbsp water

Method:

1. Line a tin about 7" by 4" with greased greaseproof paper or use margarine or cooking fat paper.
2. Sift the dry ingredients into a mixing bowl.
3. Put the fat, sugar, treacle/syrup into a saucepan, heat until melted, pour on to the dry ingredients.
4. Add the milk, beat well.
5. Put the water into the same saucepan the sugar and treacle were melted in and heat to boiling point, stir well to make sure no ingredients are wasted then pour in to the other ingredients and mix. 
6. Pout into the tin and bake in the centre of  a very moderate oven  (160C, 325F, Gas Mark 3) for 50 minutes or until just firm.
7. Cool in the tin for 30 minutes the turn out.

 (  We’ll Eat Again by Marguerite Patten OBE ) 

4 people

Ingredients: 

• 4 medium sized potatoes chopped into eigths
• 1 onion chopped (I used a leek)
• 1tbsp fat (I used margarine)
• mince ( I used about 250g of Quorn mince as it's all I had) You could use corned beef.
• Stock or water to cover potatoes
• Rosemary (optional)

Method:

1. Melt fat in a pan.
2. Add the onions
3. Brown a little.
4. Add the mince. (if using corned beef, DO NOT add until the end)
5. Brown the mince (You can eliminate this stage if using Quorn mince)
6. Add the potatoes.
7. Stir
8. Add the stock (or water) (I used vegetable stock made from peelings)
9. Cook on a medium heat until all the stock has been soaked up by the potatoes. 
10. If using corned beef instead of mince, add this now. 
11. You can add chopped rosemary to add a more meaty taste. 

 (  My Granny's recipe tweaked slightly by me with the addition of Quorn mince and rosemary ) 

4 people

Ingredients: 

• 4 medium sized potatoes chopped into eigths
• 1 onion chopped (I used a leek)
• 1tbsp fat (I used margarine)
• 1 lb mince (I used Quorn mince)
• stock (or use a stock cube or gravy granules) (I used my peelings stock)
• 3 tbsp corn flour
• 4 or 5 carrots chopped into circles
• Pinch of salt
• 1oz fat (I used margarine)

Method:

1. Melt fat in a pan.
2. Add the onions
3. Brown a little.
4. Add the mince. 
5. Brown the mince (You can eliminate this stage if using Quorn mince)
6. If using stock cube or gravy granules, crumble into the pan now and stir. 
7. Add the chopped carrots.
8. Stir
9. Add the stock (or water) (I used vegetable stock made from peelings) to cover the mince.
10. Put a lid on and cook on a medium heat for about 20 minutes.
11. Meanwhile, put your potatoes on to boil for 15 minutes. 
12. Drain and add a splash of milk and a tbsp margarine then mash and stir until smooth with no lumps. Season.
13. When the mince liquid has reduced, make a cornflour paste by putting 3 tbsp cornflour into a basin, add, 6 tbsp of the liquid from your mince and stir until smooth.
14. Add this paste to your mince to thicken up the sauce if not using gravy granules.
15. Serve together.

 (  My Granny's recipe tweaked slightly by me with the addition of Quorn mince)

4 - 6 people

"When it was the fashion to eat rather lavishly garnished and decorated dishes in the London restaurants, it was quite usual to find little tartlets of pastry filled with mixed small vegetables, peas, beans, carrots and so on among these garnishes.

They were only extras then, but you can make a very good dish indeed by filling a cooked pastry open tart with cooked and well-drained vegetables."

Ingredients: 

For the pastry:

• 4 oz National Flour (wholemeal flour)
• 2 oz margarine or cooking fat.
• A pinch of salt
• 2–3 tablespoons cold water
   

For the filling:

• 1 medium carrot, grated
• A few leaves of cabbage, finely shredded (or use spring onions, leeks)
• 1/2 small swede, finely diced (or substitute more carrots)
• 1 tsp mustard powder 
• 1 tbsp breadcrumbs
• 2 tbsp milk (from ration)
• A small sprinkle of grated cheese (if any spare from your ration)
• Salt and pepper to season

Method:

1. Rub the margarine/fat into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs.
2. Add cold water gradually, mixing to form a firm dough.
3. Roll out thinly and line small tart tins (or one medium-sized pie dish).
4. Prick the bases lightly with a fork.
5. Mix the grated carrot, cabbage, and swede together in a bowl.
6. Stir in breadcrumbs, mustard powder, and a little salt and pepper.
7. Moisten with milk to bind lightly (it should be damp but not sloppy).
8. Add a sprinkle of grated cheese if you have some spare.
9. Spoon the vegetable mixture into the pastry cases.
10. Bake in a moderate oven (around 180°C / 350°F) for 25–30 minutes, until the pastry is crisp and the vegetables are cooked through.
11. Serve hot with mustardy greens, potatoes, or cold with salad.
     

 (  Kitchen Front Recipes and Hints by Ambrose Heath)

4 helpings

Ingredients: 

• 1/2 oz dripping (or any fat- I used margarine)
• 12 oz mixed vegetables
• 1 1/2 pints water or stock
• salt and pepper
• chopped parsley

Method:

1. Melt the dripping (or fat) in a saucepan.
2. Add the vegetables and cook slowly in the fat for a good 5 minutes.
3. Add the liquid and simmer slowly for 25 minutes.
4. Season the soup, then rub through a sieve to make a puree. (I blended mine with my grandma's hand blender)
5. Reheat and serve, sprinkled with chopped parsley.
    

 ( We’ll Eat Again by Marguerite Patten OBE)

4 people

Ingredients: 

• 1/2 lb stale bread
• Jam
• 6 sticks of rhubarb
• 1 gill water (1/4 pint)
• 1 dessertspoon custard powder (1/2 tbsp) 
• 1/2 pint milk and water

Method:

1. Cut the bread into neat thick slices.
2. Spread each of the slices with jam.
3. Cut the rhubarb into 1" pieces and stew them in half a breakfast-cup (1/4 pint) of water until almost tender.
4. Strain the fruit, retaining the liquid, and lay the pieces in the bottom of a pie-dish.
5. Cover the fruit with a layer of bread and jam slices, add a layer of fruit, then another layer of bread. 
6. Pour the hot rhubarb liquid over the bread and fruit an leave to soak for half an hour.
7. Mix a dessertspoon (1/2 tbsp) of sweetened custard powder smoothly with a little milk and make it up to half a pint with hot milk and water.
8. Pour this uncooked custard mixture into the pie-dish and bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 minutes.
9. Serve hot or cold.
    

 (  Food Facts for the Kitchen Front )

4 people

"Every woman who values her good complexion should have this salad regularly."

Ingredients: 

• 2-3 potatoes
• vinaigrette dressing (I used the economical dressing as I didn't have oil)
• Lettuce leaves or watercress (I used mustard and cress leaves)
• Chopped chives or spring onion
• 2-3 carrots, grated

Method:

1. Cook 2-3 good sized potatoes in their skins.
2. When tender, strain without drying off to avoid making them floury.
3. Slice and dice neatly; then dress in vinaigrette dressing (two parts of salad oil to one of vinegar, pepper and salt to taste) while they are still hot.
4. Pile in a salad bowl lined with lettuce leaves or watercress.
5. Sprinkle with a little chopped chives or rings of spring onion and pile high with grated carrot.
    

 (  We’ll Eat Again by Marguerite Patten OBE )

4 people

Ingredients: 

• 1 cauliflower
• Sultanas
• 1 apple
• A little minced onion (I used leek)
• 1 dessertspoon (1/2 tbsp) curry powder
• 1 oz flour

Method:

1. Cut away the stalk of the cauliflower, keeping the outer leaves and wash in cold water.
2. Soak the head in warm salted water for 20 minutes to ensure there are no insects in it. 
3. Divide into sprigs then rinse and boil them in a very little salted water until tender.
4. Drain and save the stock.
5. Measure 1/2 pint of cauliflower stock into a saucepan, add the prepared onions , apple and sultanas and cook until soft.
6. Mix 1 dessertspoon of curry powder with an ounce of flour, then moisten with a little stock to a smooth cream.
7. Add to the saucepan and stir until the mixture thickens, adding sufficient stock to bring to a pouring consistency.
8. Then add the sprigs of cauliflower to heat through, seasoning if necessary.
9. Serve the curry in the centre of a round dish, with a ring of mashed potato round it.
    

 (  Food Facts for the Kitchen Front )

Makes 6 Tarts

Ingredients: 

For the pastry:

• 4 oz National Flour (wholemeal flour)
• 2 oz margarine or cooking fat.
• A pinch of salt
• 2–3 tablespoons cold water

For the filling

• Jam or marmalade

Method:

1. Rub the margarine/fat into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs.
2. Add cold water gradually, mixing to form a firm dough.
3. Roll out thinly 
4. Use a cup, tin or pastry cutter and cut pastry with a sharp tap, this makes a clean cut and the edges of the pastry will rise well.
5. Place the rounds in the patty tins.
6. Add a little jam to each.
7. Do not fill too full or the jam will bubble over during cooking.
8. Bake in a hot oven (220C, 425F, Gas Mark 7) for 10-15 minutes. 

( Ministry of Food Leaflet No.26 - How to Make Short Pastry ) 

12 - 16 persons

Ingredients: 

For Eggless Sponge

• 8oz self-raising flour (I used wholemeal flour)
• 2 level tsp baking powder
• 3 rounded tsp custard powder
• pinch of salt
• 3 oz lard or margarine
• 2 rounded tbsp castor sugar (I used granulated as it's all I had)
• Milk to mix.

For Mock Cream

• 1 tbsp cornflour, custard powder or arrowroot (I used custard powder)
• 1/4 pint milk
• 1 oz margarine
• 1 oz sugar

• Jam

Method:

1. Mix the flour, baking powder, custard powder and salt together.
2. Rub in the fat and sugar and add enough milk to mix.
3. Spread into two sandwich tins.
4. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 10-15 minutes)
5. Leave to cool on a wire rack.
6. Make mock cream: blend the cornflour, custard powder or arrowroot with the milk, tip into a saucepan and stir over a low heat until thickened.
7. Allow to cool.
8. Cream the margarine and sugar until soft and light, then gradually beat in 1/2 tsp of the milk mixture.
9. Continue like this until all the ingredients are mixed well. 
10. This makes a thick cream. 
11. Spread a thin layer of jam on one half of the cake and top with a layer of mock cream.
12. Place the other half of the cake on top, then spread the remaining cream on top.
13. Decorate. 

(  The Wartime Kitchen and Garden - The Homefront 1939 - 45 by Jennifer Davies " From Alice French of Oakley, Bedfordshire, who says it was her mother-in-law's recipe) 

(We'll Eat Again by Marguerite Patten OBE)

Makes 8 cookies

Ingredients: 

• 1 tbsp margarine
• 2 tbsp sugar and a little extra for sprinkling on top of cakes.
• A few drops of vanilla, almond or orange flavouring.
• 4 tbsp grated raw carrot
• 6 tbsp self-raising flour or plain flour and 1/2 tsp baking powder

Method:

1. Cream the fat and sugar together until it is light and fluffy.
2. Beat in the flavouring and carrot.
3. Fold in the flour or flour and baking powder.
4. Drop spoonfuls of the mixture into small greased patty pans.
5. Sprinkle the tops with sugar and bake in a brisk oven (230 – 240C, 450 – 475F, Gas Mark 8/9) for about 20 minutes.

(  We’ll Eat Again by Marguerite Patten OBE) 

Makes 16 small sausage rolls

Ingredients: 

For the pastry:

• 8 oz National Flour (wholemeal flour)
• 4 oz margarine or cooking fat.
• A pinch of salt
• 2–3 tablespoons cold water

For the filling

• 8 oz sausagemeat or 6 oz sausagemeat with 2 oz seasoned mashed potato (I used Richmonds sage and onion vegetarian sausages and deskinned them.)

Method:

1. Rub the margarine/fat into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs.
2. Add cold water gradually, mixing to form a firm dough.
3. Roll out thinly and cut into two strips, about 5 inches (13c,) wide and 14 inches (35.5cm) long.
4. Moisten the sides with a little water.
5. Place the sausagemeat in the centre of each strip.
6. Fold the pastry to enclose this and seal the edges firmly.
7. For small sausage rolls cut each strip into 6 - 7 portions, for larger ones into 3 - 4 portions only.
8. Make 2 slits on top of each roll and brush with milk.
9. Put onto a baking sheet and bake in a moderately hot oven (190-200C, 375 – 400F, Gas Mark 5/6) for 20 minutes (small sausage rolls) or 25-28 minutes (for the large sausage rolls)

(Victory Cookbook by Marguerite Patten OBE) 

8 - 12 persons

Ingredients: 

• 1/2 pint water
• 1 oz sugar
• 1/2 oz gelatine (I used Veg-Gel)
• 1/3 pint fruit squash (I used orange)

Method:

1. Heat a little of the water with the sugar until this has dissolved.
2. Pour 2 or 3 tbsp of cold water into a basin, sprinkle the gelatine on top.
3. Allow to stand for 2-3 minutes then dissolve over hot, but not boiling, water.
4. Blend with the hot sugar and water.
5. Add the rest of the cold water and the fruit squash.
6. Rinse out a basin or mould in cold water (I used a rabbit mould), add the jelly and leave until set.

(Victory Cookbook by Marguerite Patten OBE)

Makes 6 tarts

Ingredients: 

For the pastry:

• 4 oz National Flour (wholemeal flour)
• 2 oz margarine or cooking fat.
• A pinch of salt
• 2–3 tablespoons cold water

For the filling

• 2 medium sized parsnips
• 2 tbsp sugar
• a few drops of banana essence
• 2 tbsp custard powder
• 2 tbsp milk
• Sprinkle of cinnamon

Method:

1. Rub the margarine/fat into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs.
2. Add cold water gradually, mixing to form a firm dough.
3. Roll out thinly 
4. Use a cup, tin or pastry cutter and cut pastry with a sharp tap, this makes a clean cut and the edges of the pastry will rise well.
5. Place the rounds in the patty tins.
6. Peel and chop the parsnips until soft.
7. Mash the parsnips and add the sugar.
8. Add a few drops of banana essence to taste.
9. Add custard powder and milk and mix.
10. Heat on low until custard has thickened.
11. Add a little mock banana custard to each tart case..
12. Bake in a hot oven (220C, 425F, Gas Mark 7) for 10-15 minutes. 
13. Sprinkle on cinnamon. 

( Adapted from Victory Cookbook by Marguerite Patten OBE) 

4 to 5 persons

Ingredients: 

• 1/2 lb lentils
• 2 onions ( I used leeks)
• 1 1/2 oz flour
• mixed herbs
• mashed potatoes
• 2 oz margarine
• 1 or 2 small carrots
• 1 pint stock
• a little chopped parsley

Method:

1. Soak the lentils overnight, if possible, and cook in boiling water until tender.
2. Melt the margarine in a pan and fry the onions in it until brown.
3. Stir in the stock gradually.
4. Bring to the boil, and add seasoning, flavouring and parsley.
5. Pour the mixture into a pie-dish.
6. Add a little more stock, if needed.
7. Cover with mashed potatoes and bake in the oven (190-200C, 375 – 400F, Gas Mark 5/6) until nicely browned in top.

( Daily Express War Time Cookery Book) 

4 people

Ingredients: 

• 1/2 lb Young turnip tops
• 6 oz cooked potato - diced
• 6 oz cooked beetroot
• 1  grated carrot
• 1 handful watercress or dandelion leaves.

Method:

1. Shred 1/2 lb. young turnip tops.
2. Mix with 1 breakfastcup  (approx. 6 oz) diced cooked potato and 1 breakfastcup (approx. 6 oz) cooked beetroot.
3. Put into a bowl and decorate the top with 1 large fresh grated carrot and sprigs of watercress or dandelion leaves.

( Ministry of Food Leaflet No.5 - Salads) 

4 people

Ingredients: 

• 4 oz National Flour (wholemeal flour)
• 2 oz margarine or cooking fat.
• A pinch of salt
• 2–3 tablespoons cold water

For the filling

• 1oz macaroni per person
• boiling salted water
• 1oz butter or margarine
• 1oz flour or cornflour
• 1/2 pint milk
• 6 oz grated old Cheddar cheese
• mustard
• salt and pepper

Method:

1. Rub the margarine/fat into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs.
2. Add cold water gradually, mixing to form a firm dough.
3. Roll out thinly 
4. Use a cup, tin or pastry cutter and cut pastry with a sharp tap, this makes a clean cut and the edges of the pastry will rise well.
5. Place the rounds in the patty tins. (Muffin trays)
6. Boil 1 ounce of macaroni for each person in hard boiling salted water, for 1/2 hour or till tender (I cooked mine for 10 minutes as per packet instructions)
7. Blend 1 ounce of butter or margarine with 1 ounce of flour or cornflour.
8. Add half a pint of milk gradually till a creamy sauce is made. (add more milk if too thick).
9. Grate 6 ounces of old Cheddar cheese, add two-thirds of it to the sauce wit a sprinkling of mustard, salt and pepper.
10. Add the macaroni to the sauce and stir.
11. Spoon the macaroni into the pie cases, then sprinkle the rest of the cheese on top.
12. Bake in a moderately hot oven (190-200C, 375 – 400F, Gas Mark 5/6) for 20 minutes 

( Adapted from Eat Well in War-Time by Leonora Eyles) 

4 people

Ingredients: 

• 4 tbsp medium or coarse oatmeal
• 2 tbsp flour
• 4 tbsp grated cheese
• 2 tsp baking powder
• Salt and Pepper
• A little water to mix
• Fat for frying.

Method:

1. Mix all dry ingredients together except the baking powder.
2. Add enough cold water to mix to a stiff batter.
3. Just before using add the baking powder.
4. Melt a little fat in a frying pan and when smoking hot, drop spoonfuls of the mixture into hot fat.
5. Fry till golden brown on both sides

( Ministry of Food Leaflet No. 12 - Cheese)