VE DAY RATION RECIPES

POTATO SCONES

Ingredients:

• 6 oz flour
• 4 oz mashed potato
• 1 teaspoonful baking powder
• ½ teaspoonful salt
• 1 oz fat
• 4-5 tablespoonfuls milk

Method:

1. Mix the flour and salt.

2. Add the baking powder and work into the mashed potato. Rub in the fat. Blend to a soft dough with milk.

3. Roll out to ¼ inch thickness. Cut into rounds.

4. Brush the tops with milk.

5. Bake on greased baking sheets for 15 minutes in a hot oven. (For a sweet scone add 1 oz sugar).

EGG FRICASSEE

Ingredients:

• 4 eggs boiled for six minutes
• 1 teacup vegetable stock
• 2 chopped onions
• 1 teacup milk (household milk or all vegetable stock)
• 1 tablespoon cooking fat
• 1 tablespoon wholewheat flour
• Minced parsley

Method:

1. Melt fat, add chopped onions and cook very gently, not to brown.

2. When tender, add flour and cook. Then add milk and stock and boil gently for five minutes.

3. Cut eggs in quarters lengthwise, add to sauce and heat through, taking care not to break up the eggs.

4. Serve on a hot dish garnished with a sprinkling of minced parsley.

VEGETABLES WITH CHEESE CRUST

Ingredients:

• ½ cup cooked spinach
• ½ cup cooked broad bean
• ½ cup cooked diced carrots
• 1 onion (or leek)
• ½ cup chopped cooked potatoes
• ½ cup cooked peas
• 1 cup gravy
• ½oz cooking fat
• ¼oz grated cheese
• Shortcrust (made from 1lb wholewheat flour and 4oz. cooking fat)

Method:

1. Chop up the onion and fry in cooking fat until brown.

2. Add to all the other vegetables and stir in gravy.

3. Put into a pie dish. Mix grated cheese into pastry with a knife.

4. Roll out and cover vegetables with the crust.

5. Bake in fairly quick oven until pastry is cooked and brown.

PRUNE SPONGE

Ingredients:

• 8 oz flour
• 1 oz fat
• 1 tablespoon syrup
• ½ teaspoon mixed spice
• ½ teaspoon nutmeg
• ½ teaspoon bicarbonate of soda
• Salt
• Water or milk to mix
• 8-12 prunes

Method:

1. Rub the fat into the dry ingredients and mix to a soft consistency with syrup and milk or water.

2. Place the soaked stoned prunes in the bottom of a greased basin, and pile the pudding mixture on top.

3. Cover with a greased paper and steam for 1 ½-2 hours.

4. Use the prune juice thickened with cornflour or custard powder as a sauce.

CAULIFLOWER CHEESE & BACON

Ingredients:

• 1 fresh cauliflower
• 2 tablespoons cornstarch
• 1/2 pint milk
• 1 onion or 1 leek
• 2-4 oz (1/2 -1 weekly ration) of bacon
• 2 oz cheese
• salt and pepper
• horseradish or mustard
• knob of butter

Method:

1. Steam or boil the cauliflower and then drain well

2. While it’s cooking make the sauce. Mix the cornstarch into a thick paste with a little of the milk, add the rest of the milk and add a knob of butter.

3. Place on heat and slowly bring to a simmer stirring all the time, lower heat and add in salt & pepper, a little horseradish or dried mustard

4. Fry onions or leeks and chopped bacon in a separate pan

5. When browned add to white sauce and mix in well

6. Place cauliflower piled up in overproof dish

7. Pre-heat grill/broiler to quite high

8. Pour THICK sauce over the top

9. Grate the 2 oz of STRONG cheddar over the top, sprinkle with salt and pepper

10. Place under grill until topping is nice and browned

VEGETABLE TURNOVERS

Ingredients:

Pastry

• 12 oz of plain (wholewheat) flour with 3 teaspoons baking powder
• large pinch of salt
• 3 oz margarine (or dripping)
• water

Filling

• 10 oz scrubbed diced cooked potatoes (never remove the skins!)
• 4 medium carrots diced
• 1 large onion or 1 leek finely chopped (saute)
• herbs, salt, pepper

Method:

1. Sift the flour, salt and rub in the margarine

2. Bind with water

3. Cook carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs

4. Mix in the onions or leeks

5. Divide the pastry into 4 pieces and roll out each one into a round

6. Put mixture into centre of each round 

7. Wet the edges of pastry with water

8. Pull over one side to the other and press down edges

9. Prick top of pastry

10. Brush with a little milk

11. Bake in hot over (220 C) for 25-30 mins until crisp and brown

MUSCOVADO FLAPJACKS

Ingredients:

• 75g of brown sugar
• 75g of muscovado sugar
• 150g of butter
• 275g of porridge oats
• 1 heaped teaspoon of ground cinnamon
• 1/2 teaspoon of table salt

Method:

1. Pre-heat the oven to 180 degrees.

2. Line a small baking tray with a piece of non-stick baking sheet – Prue uses an oven liner.

3. Slowly melt the sugar and butter together in a medium sized saucepan.

4. Once this has turned into a liquid, stir in the oats, cinnamon, and salt. Then spoon into the baking tray and press down flat with the back of a spoon.

5. Once flat, score through to make tweleve flapjacks.

6. Bake for twenty minutes until golden and set.

7. Take out of the oven and leave until warm, then separate between the already scored edges.