Tomorrow is Roald Dahl Day, celebrating the birthday of world’s greatest story teller who also wrote Revolting Recipes so this week we thought we would share some wonderful WVS recipes from September 1949.
Rice, is a good meal extender but do see it is properly cooked. A most enjoyable breakfast dish is Rice and Grilled Sausage. Then there are soups, infinite in variety-and thick soups particularly come into their own at this time of year. Here are suggestions for current menus :
FRENCH LENTIL SOUP
1/2 lb. Lentils 1 tin Tomatoes
1 Onion Piece of Margarine
Pepper and Salt Parsley, chopped
Soak lentils overnight. Put quarter of water and lentils on to boil for 1/2 hour. Add tomatoes and onion and boil for further 1 1/2 hours. Take off and strain. Cook for further 10 minutes. Season to taste and garnish with chopped parsley. Croutons of bread dipped in soup and crisped in the oven make a delicious accompaniment.
Stew 2 pints of blackberries and 1/2 lb. brown sugar. Line a pudding basin with thick slices of stale brown bread, crusts removed. Pour in stewed blackberries and cover with bread, then greaseproof paper. Steam for 2 hours. Turn out next day and eat with squeezed lemon.-Cream if you have it.
And for the SPECIAL Occasion
Cook sufficient spinach in its own juice with the addition of just a little butter. When cooked, chop finely, moisten with lemon juice and sharpen up with a little chopped onion and chopped celery. Press into a 1 pint mould which has been buttered and let it get quite cold. Bone a tin of sardines, soak in lemon juice and sprinkle on a little red pepper. Stand the sardines on their heads around the de-moulded spinach and you have an ideal supper dish.
In this month one member even wrote in to provide her own recipe advice, I wonder if Charlie Bucket and Willy Wonka would have liked this one.
I am shocked by the recipe for Chocolate Fudge in the July number. The idea of putting in a whole tin of household milk is horrifying and so unnecessary. I append my own very simple recipe which makes a good fudge.
8 ozs. sugar. 1/2 to 3/4 oz. of chocolate according to taste. Milk enough to mix to a thin paste (about a teacupful). Heat till sugar is dissolved; then boil for 7 or 8 minutes, till a little put in cold water hardens. Remove from fire and beat in vanilla or almond flavouring and any margarine available (about 1/2 oz.-to 1 oz.). Pour on to buttered plates when thick.
We have submitted this letter to are Food Specialist who replies that some mothers say that they find it difficult to get children to take dried milk in liquid form, but that no child refuses a second piece of fudge.
For the benefit of those who Can get fresh milk, but not dried milk, we have printed this recipe for chocolate fudge.