The potato is probably one of the most used and versatile vegetables in the world. On Saturday 19th it is National Potato Day in the USA on 7th October it will be National Potato Day in the Ireland and in 2018 UK National Potato day will be 26th January. So instead of having to wait till next year I thought this week we would celebrate with the USA sharing a recent and interesting find by the Archivist in the Miscellaneous Memoranda files on Queen’s Messenger Convoys; WVS Food Department potato recipes.
Cook and mash potatoes thoroughly.
The best method is to bake the potatoes in their jackets, then remove the insides for use in pastry. By this means they are completely dry, and make a more satisfactory pastry than when the potatoes are moistened by steaming or boiling.
6 lbs. flour.
3 lbs. potatoes.
3 lbs. fat (as much margarine as possible).
A little milk.
Bake the .potatoes in their skins. When cooked, split open, scoop out- the insides and mix with grated cheese and a little milk and seasoning. Stir over a low fire and then replace mixture inside the potatoes. Put under the grill or in the oven for a few moments-before serving.
WVS Bulletin March 1941
dripping. 1/2 pint stock or milk. 1 egg.
potatoes, 1 lb. carrots.
the potatoes and boil them gently in a very little water. When they are nearly
cooked, drain off the liquid reserving it for stock.
potatoes finish cooking in their own steam covering closely with a folded cloth
under the lid and standing at the side of the stove until floury. Remove the
skins and mash well.
beaten egg and mash well. Grease a cake tin and coat it with brown breadcrumbs.
Press in the mashed potatoes to form a thick lining to the tin. Bake in a hot
oven for 20 minutes. Meanwhile dice the carrots, having 15 minutes and mix them
with-a sauce made from the fat, oatmeal and liquid. Season and heat the
mixture. When the potato casserole is cooked, turn it out and fill it with the
carrot mixture. Place it in the oven for a few minutes and serve piping hot.
1 lb. potatoes
2 medium sized raw beetroots. 1 oz. margarine,
1 tablespoonful milk.
Boil the beetroots whole until tender (about 2 hours) taking care not to break the skins. When cooked skin them quickly and mash to a pulp and pass them through a sieve. In the meantime the potatoes should have been scraped and boiled in their skins- and when cooked peel and mash with margarine and milk. Mix potato and beetroot, together until thoroughly blended. Season with pepper and salt, put into a vegetable dish, cover and reheat in oven for a few moments.
Prepare potato pastry and roll it out in a long strip - about 4-5 inches wide. Place skinned sausage Or sausage meat down centre of pastry. Season. Moisten edges and fold pastry over the sausages. Cut into individual sausage rolls and mark with a fork or knife. Bake in a hot oven for about 20/30 minutes.
Skinned sausages or sausage meat.
4. oz. Mashed potatoes.6 oz. Plain flour. teaspoonful salt.
2 level teaspoonful-baking powder, 2 oz. fat.
1/2 - 2/3 cupful of milk.
Sieve the flour and salt and baking-powder into a basin and rub in fat. Stir in potatoes until well mixed. Add sufficient milk to make a stiff dough. Turn on to lightly floured board. Knead lightly and roll to half inch thickness. Cut into small rounds, glaze top with a little milk and bake on a greased baking sheet in a hot oven for a quarter of an hour.
More recipes and stories like the one below from October 1943 can be found in the Bulletin; some of the Miscellaneous Memoranda files were recently catalogued and the catalogue entries can be found by searching Archive Online. For more help searching our records please see the guide to archive online or contact our enquiry service.
Let us know if you have a go at any of our recipes.