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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.
The other day we got an enquiry about the types of food which were served by WVS canteens during World War Two, a question which proved somewhat more difficult to answer than you might think.
While we have in the collection many booklets on food and feeding published by the WVS they are mainly about emergency feeding for large numbers of people in rest centres or in the field, and of these, many seem to concentrate on the practical arrangements such as the erection of field cooking equipment rather than the food itself.
None of the emergency feeding booklets contain recipes, but some contain sample menus, for example the 1960 Emergency Feeding Civil Defence Handbook offers a three day plan.
Main courses were:
Meat and Vegetable Stew
Boiled Fruit Pudding
Prunes and Custard
This didn’t help though with our wartime question.
Delving a little deeper we found two information sheets from a 1940 canteen workers’ training scheme that show illustrative menus and give an idea of the kind of meals the members were trained to cook and serve in the mobile and station units.
Main courses were:
Steak and kidney pudding or pie
Toad in the Hole
Roast Shoulder of Mutton
Liver and Bacon
Stewed prunes and custard
Steamed Fig Pudding
Jam Roly Poly
Fruit tart and custard
Milk jelly with fruit
Baked bread pudding
However, in practice it seems that few mobile and station canteens cooked their own food, other than preparing sandwiches and rolls; instead they were provided with food by other agencies, such as the British Restaurants, factory canteens, or large bakeries.
The canteens were very busy indeed, and a domestic kitchen could not have coped with the quantities required. Also, during food rationing, it was much easier to make bulk off-ration purchases from such wholesale suppliers, rather than serving home cooked meals.
A day book we have from the Glasgow mobile canteens as well as a balance sheet for a wartime station canteen in Newport, and a small selection of quarterly narrative reports from canteen managers, do though give a good impression of the kind of food and drinks that were actually served.
The canteens served tea, cocoa, coffee (Twinings prepared a special coffee for WVS canteens, but the Glasgow canteen only served Camp Coffee), assorted mineral drinks, a selection of hot and cold meals (mince and potatoes are specifically mentioned), sandwiches and rolls (jam and cheese), soup, pies, sausage rolls, cakes (sugar cream cakes and “tea-bread” cakes). These were supplemented by sales of Cadburys chocolates, large tins of assorted and chocolate biscuits (bought from local factories) and cigarettes.
The canteen food was not free, and as the soldiers and workers paid for it; inevitably some items were more popular than others! Chocolates, pies and sausage rolls usually sold well; soup and sandwiches did not. Sandwiches particularly went out of favour when the weather was cold and the bread went hard!
Posted by Matthew McMurray, Archvisit and Sheridan Parsons, volunteer at 00:00
Monday, 16 November 2015.
Emergency Feeding ,
Jam Roly poly,
Steak and Kidney Pudding,
Liver and Bacon,