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This week’s HB Blog is dedicated to winter warming recipes from The WVS Bulletin 70 years ago this month.
White Vegetable Soup
1 small carrot
1 small onion
1 small turnip
1 stick celery
1 1/2 pt. water
1/2 pt. milk
1 oz. flour
1 oz. fat
1/2 small bay leaf
Melt the fat in saucepan, slice the vegetables and put into fat. Cook the vegetables but do not let them burn. Add the bay leaf and water and cook until vegetables are tender. Mix the flour and milk together, pour into saucepan and boil for a few minutes to cook the flour, stewing carefully. Take out the bay leaf, add the salt and the soup is ready.
1 1/2 lb. potatoes
1 stick celery
a few spring onions
a little leek
2 pt. vegetable water and white stock
2 level tablespoonfuls household milk
2 tablespoonfuls chopped parsley.
Scrub, peel and slice the potatoes. Place them in the boiled salted stock and cook with the lid on till quite soft. Rub through a sieve and mash well with a wooden spoon. Mix the milk to a smooth cream with a little water, re-heat, add parsley and serve immediately.
1/2 lb. lean beef
1/2 pt. cold water
pinch of salt.
Remove all skin and fat from the meat and cut into slices. Stew each slice and soak in a china jug with the cold water and salt for 1/4 hour. Cook in slow oven for 2 hours. Strain and remove fat—season and serve hot with toast.
1 1/2 to 2 oz. cereal
5 level tablespoonfuls household milk
1 pt. water ; 1 level tablespoonful sugar
1/2 oz. margarine.
Reconstitute the dried milk with the water. Wash the cereal and put into a greased pie dish. Pour over the reconstituted milk. Add the sugar. Dot with margarine. Bake in a slow oven for 1 to 1 1/2 hours.