The Heritage Bulletin Blog ran from July 2012 to January 2020, covering a huge range of subjects, from a day in the archives, to extracts from the WVS bulletins, and histories of various WVS/WRVS services.
It’s 219 articles have become a valuable resource in themselves, why not search them or just browse to discover something new.
Tomorrow is Shrove Tuesday or as many now refer to it
Pancake Day, in the past this was a day when many Christians prepared to fast
or abstain from rich ingredients used in food such as pancakes. Today there are
plenty of options in the shops from readymade mixes, readymade pancakes or
buying flour and eggs etc. to make them from scratch. However, during World War
II some foods such as eggs were not always as plentiful or they were rationed.
In March 1943
an article was published in the Bulletin to inspire those
celebrating Shrove Tuesday.
VARIATIONS WITH A BATTER: Thanks to "Lease-lend"
we can still make a pre- war batter with real eggs. The dried eggs, whether in
tins or sold loose, as most housewives will now realise, are excellent in all
types of cooking. For batter particularly, they not only increase the food
value, but also help the colour and texture of the mixture.
During the making of the batter, it is essential that all
ingredients are smoothly mixed and well beaten, and success depends on
lightness which is obtained by the introduction of cold air in the beating, and
a high temperature in cooking.
The following are some ideas which the housewife may find
useful in varying the simple foundation batter: Foundation Batter.-4 oz. flour,
1 tablespoon dried egg, 1 oz. dried milk, 1/2- 3/4 pint water. Pinch of salt.
Sieve the flour, salt, egg and milk together, and mix with sufficient water to
make a stiff mixture. Beat well, add rest of water and put aside for one hour.
1. BAKED AS FOR YORKSHIRE PUDDING:
chopped cooked meat, 1/2 lb. sausages, grated cheese and Worcester sauce, 3/4
lb. mixed cooked vegetables, scraps of cooked or tinned fish, plain sweet
batter dredged with sugar before serving, 3 oz. of dried fruit or 1/2 lb. fresh
fruit (dates, prunes, apples, raisins, sultanas), or plain batter served with
syrup, jam or chocolate sauce.
Pancakes.-Stuffed with any of fillings mentioned above, or with fried potato
and pickle or chutney. Served with a sweet or savoury sauce. Rolled or on top
of each with the filling between. Cooked “dry " as for dropped scones
which can be eaten hot stuffed with a filling, or cold spread with butter, or 1
teaspoonful baking powder added to mixture and tablespoonfuls dropped into hot
fat and served with bacon.
Coating.-The liquid reduced to half in the basic recipe and used for coating,
dried fruits (prunes and apples), fresh fruit, slices of cooked vegetable,
croquette mixtures, or small strips of stale cake or bread moistened with
Steaming.-Increase the amount of flour by 1 oz. and use any
of the variations mentioned above.
Note: For a lighter and richer batter add an extra egg and
reduce the amount of liquid equivalent to this. Sugar tends to make a batter
heavy, therefore dredge sweet batters with sugar after cooking.
Of course pancakes aren’t just for this time of year as
demonstrated in this week’s photograph. A WVS Rally at Warmwell Airfield taken on
15/10/1957, where eight WVS members of the Swanage emergency feeding team made
and cooked small pancakes on an improvised hotplate cooker with oven at a WVS
Rally at Warmwell Airfield, Dorset. Two
members cooked the pancakes while others made the batter. On the table is the shield they won when they
came first in the Dorset Emergency Feeding competition.
Enjoy your pancakes!