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PostPosted: Tue Mar 22, 2005 19:55 pm 
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The 'modern man guinea-pig' diary

I decided on a three course meal courtesy of Mrs. Patten to use on my guinea-pig and I must say I have nothing but admiration for her recipes, they are easy to follow and not too fancy, plus, going by my first experiement, very delicious!

I made....

Oatmeal Soup
Cooking time-1hr serves 4

1 oz Margerine
2 medium onions-grated or finely diced
2 tablespoons medium oatmeal
1pt cold water
salt and pepper
1/2 milk
3 med carrots-grated

Cook onions in marg for five minutes, blend oats with the water and add to the pan and season, Simmer for 30 minutes, stirring frequently, then add milk and carrots and cook for a further 15 minutes.
OK I did unintentionally add stock instead of water-(was looking at wrong recipe) but I don't think it made that much difference and is a lovely tasting soup also GPs favourite dish de jour. Highly recommend trying!!!

_________________
Lilah: You know, I always forget - the very bottom of hell, in the ninth circle, the devil is frozen in ice, right? He got three heads, three mouths and those mouths are reserved for the worst sinners. Now, I can't remember - who is in the center mouth? Wh-what was his name? The one person in all of human history deemed the greatest sinner? Who is it?
Wesley: Judas Iscariot.
Lilah: Right. The worst spot in hell is reserved for those who betray.
.....
http://www.lifetimetv.com/reallife/rela ... abbed.html

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PostPosted: Tue Mar 22, 2005 20:16 pm 
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Group: That's so 2011...
Did I mention Carrot fudge?
truly fowl...or liver mousse?
hm....
I have to say though, the carrot soup is amazing and the polish potato cakes are scrumptious.
Kate

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https://www.facebook.com/pages/Memorial ... 1996034455
https://www.facebook.com/edwardsshed

Be very careful about loaning original items...also, please keep an eye out for :
*Still missing* Because some folks are devoid of an ounce of honesty or integrity.
Women's Navy Great Coat
Green floor length 1930s evening dress with sleeves set on net.
Blue and white rayon dress with peplum
Black velvet halter necked dress with silver shot thread skirt (may still have Harrods label in it) I have photos of all of these items and I know where they are in Scunthorpe, but would appreciate a nod if they come up for sale. [/color]


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PostPosted: Tue Mar 22, 2005 22:16 pm 
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Location: essex
Group: 95th nacht abt..attached 85th gebirgs
loggys kitchen will be back after a long interval.........

i have lost me recipe book in the house .got put away at xmas and cannot find it. :lol:

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 Post subject: POTATO FLODDIES
PostPosted: Tue Mar 22, 2005 22:57 pm 
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Location: North Herts
Scrub 2 potatoes and grate with a coarse grater over a bowl.
Then add sufficient flour to form a batter.
Season with salt and pepper.
Melt a little dripping and make very hot in a frying pan.
Drop the mixture into it.
When brown on one side turn and brown the other.
Serve with jam if you want it as a sweet dish or, if you prefer it as a savoury, add a pinch of mixed herbs and a dash of cayenne pepper.

Yummm Dripping...... :P


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 Post subject: Re: POTATO FLODDIES
PostPosted: Thu Mar 24, 2005 10:46 am 
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War Dog wrote:
Scrub 2 potatoes and grate with a coarse grater over a bowl.
Then add sufficient flour to form a batter.
Season with salt and pepper.
Melt a little dripping and make very hot in a frying pan.
Drop the mixture into it.
When brown on one side turn and brown the other.
Serve with jam if you want it as a sweet dish or, if you prefer it as a savoury, add a pinch of mixed herbs and a dash of cayenne pepper.

Yummm Dripping...... :P


These sound a bit like potatoe latkas, I might try this (minus the dripping-ewwwwww)

Also made for the guinea-pig

Danish Apple dessert
2lbs of apples, sliced, boiled and mashed
2cups breadcrumbs
2 oz Margerine
2 tbsp Golden syrup
dash of almond essence

alternate layers of mashed apple and breadcrumbs in oiled tin (make sure top layer is of breadcrumbs) then mix all other ingredients (I added a bit of hot water to aid pouring) and pour over breadcrumbs. bake in moderate oven for 30 minutes, serves four.

_________________
Lilah: You know, I always forget - the very bottom of hell, in the ninth circle, the devil is frozen in ice, right? He got three heads, three mouths and those mouths are reserved for the worst sinners. Now, I can't remember - who is in the center mouth? Wh-what was his name? The one person in all of human history deemed the greatest sinner? Who is it?
Wesley: Judas Iscariot.
Lilah: Right. The worst spot in hell is reserved for those who betray.
.....
http://www.lifetimetv.com/reallife/rela ... abbed.html

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PostPosted: Tue Apr 26, 2005 17:12 pm 
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Once had a house warming party with a wartime theme, borrowed a book on wartime recipes. Sure it was from Eden Camp (Kate you might know which ones I'm talking about!)
In the book was recipes such as mock goose or mock salmon mousse which basically consisted of mashed potatoe and fish flavouring etc.

but my crowning glory had to be 'Curried Corned Beef Balls!!!!' Funnily enough there was few left over for pack up the next day. Can't think why. If I can find the recipe I'll post it on here!

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 Post subject: rosehip syrup
PostPosted: Mon May 09, 2005 15:05 pm 
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Real Name: Sue
from the MoF Hedgerow Harvest (can't find my copy anymore but i had copied this one down!)

Boil 3 pints (1.7 litres) of boiling water.

Mince hips in a course mincer (food processor) and put immediately into the boiling water.

Bring to boil and then place aside for 15 minutes.

Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.

Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

Pour back into the jelly bag and allow to drip.

To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560gm) of sugar and boil for a further 5 minutes.
Pour into hot sterile bottles and seal at once.


always flys off my stalls when i make it! (as does the sloe gin, haw jelly and nettle+apple jelly, sloe chutney and others!!) :lol:


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PostPosted: Sat Jul 09, 2005 6:22 am 
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Made last night....

Champ

Which is basically mash potato mixed in with cooked green veg. (any green veg in the book, I used cabbage because I had a lot)

2lbs pots
1lb greens (if using cabbage slice thinly)
1 cup milk
salt/pepper to taste
butter/marg

After mashing the pots with milk, I added cabbage and voila!!!! I made it up as a side dish to veg. sausages and it was lovely.
It got the thumbs up from everyone including Amber the anti-mashed potato protestor, now if THAT is not an endorsement I don't know what is!!!

Also made the

rhubarb crumble

(cheated due to time constraints and used pre-packaged crumble but did the filling the old fashioned way)

1lb rhubarb
2tbs Golden syrup
1.5 oz fat
4 oz plain flour
pinch salt
3 tablespoons sugar

Cut rhubarb into small pices and simmer with the syrup until tender, place at bottom of fireproof dish. Rub fat into flour salt and sugar until like fine breadcrumbs and sprinkle over stewed fruit. bake in moderate oven for 15-20 minutes.

Very nice, even with the shop brought crumble mix!

_________________
Lilah: You know, I always forget - the very bottom of hell, in the ninth circle, the devil is frozen in ice, right? He got three heads, three mouths and those mouths are reserved for the worst sinners. Now, I can't remember - who is in the center mouth? Wh-what was his name? The one person in all of human history deemed the greatest sinner? Who is it?
Wesley: Judas Iscariot.
Lilah: Right. The worst spot in hell is reserved for those who betray.
.....
http://www.lifetimetv.com/reallife/rela ... abbed.html

There is nothing in forum law which says a person must send a PM to be banned or deleted.


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PostPosted: Wed Jun 21, 2006 20:24 pm 
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MCDOUGALL'S EGGLESS FAMILY CAKE

1 lb of McDougall's Self -Raising flour
¼ teaspoon of salt
4 ozs margarine
4 ozs sugar
3 saccharin tablets ( 1 dessertspoonful hot water )
14 ozs currants, sultanas, peel
½ pint milk
¼ pint of water.

Method:
Sieve the flour and salt into basin then rub in the margarine
Add fruit and sugar and mix well.
Dissolve the saccharin in the hot water
Add this and the milk and water to the dry ingredients.
Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour.
Bake for 1? hours in a moderately hot oven (Regulo 4-other cookers 380F)on the middle shelf.

The above recipe is one from the McDougall's free Wartime Cookery Book.

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Last edited by Maywalk on Sat Sep 08, 2007 10:15 am, edited 1 time in total.

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 Post subject: hard tack biscuits
PostPosted: Tue Aug 15, 2006 12:23 pm 
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Location: north west
Group: Northernforties
ingredients (makes 6 biscuits)
1 1/2 cups white self-raising flour
3 cups wholemeal self-raising flour
5 tablespoons sugar
3 tablespoons milk powder
pinch of salt
1 cup of water
Equipment:
large mixing bowle
mixing spoon
board & rolling pin
baking tray

pre heat oven to 180C

mixing
place dry ingredients in a large bowle & mix together.Make a well in in the centre and add the water, mix together untill an even dough is formed, turn the dough onto a floured boared and knead for a few mins, shape the dough into a ball and rest for 1/2 a hour.
Shaping
Divide the dough into 3 and then roll each ball into thick 1cm sheets, cut the rolled sheet of dough into 9cm squares, using the edge of a steel ruler rather than a knife this pressing action helps to join the top and bottom surfaces of the biscuit and will improve the "lift" in baking.
now make a regular pattern of holes in each biscuit, 5 holes across by 5 holes down (25 in all) the ideal tool to use to make these holesis a cotton bud with the bud cut off (some historians claim each biscuit had 49 holes).

Baking
Place on a slighty greased baking tray, being careful that the biscuits are not touching. form a wall around the outside edge with scrap dough, this will stop the outside edges of the biscuits from burning. bake on the centre shelf for 30-40 minutes or until golden brown.be careful not to burn them!.
leave the biscuits on a cooling rack until they harden, or switch off the oven and return the bisuits to the oven untill it becomes cool.

With thanks to Mike. :wink:

_________________
http://www.northernforties.org.uk

The battle of Normandy & subsequent battles would never have been won but for the works & co-operation of the Provost on the traffic routes.
Field Marshall B.L. Montgomery 1945. I also have a PHD.


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PostPosted: Tue Aug 15, 2006 13:40 pm 
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heres 4 i saw on the net :)

Title: Mum's Impossible Pie
Categories: Pies
Yield: 4 servings

4 Eggs
16 fl Milk
3 oz Plain Flour
1/2 t Baking Powder
Salt
4 oz Margarine, Melted

7 oz Tin of Tuna or Salmon Drained
1 Onion, Finely Chopped
4 oz Mixed Vegetables, Frozen or Tinned
1 oz Grated Cheese
1 tn Small Carnation Milk
Ground Black Pepper
2 T Chopped Parsley

5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 T Sour Cream
2 t Vanilla Essence

The beauty of this wartime pie from South London is that it is
unbelievably easy and foolproof, provides a delicious meal from
whatever is in the cupboard and can be used for either a main course
or pudding.

Method:
Preheat oven to Gas Mark 5, 375F, 190C. In a large bowl beat together
the eggs, milk, flour, baking powder, salt and margarine. Stir in the
chosen filling to make either a sweet or savoury pie.
Pour the mixture into a lightly greased 10-inch pie plate and bake in
a preheated oven for 35-40 minutes until set.

Title: Sausage Stovies
Categories: Meat
Yield: 4 servings

2 lb Potatoes
1 lb Onions
1 lb Sausages
1 T Sage
1 T Thyme
2 Beef Stock Cubes
Salt and Pepper

Another WW2 Recipe and still a great favourite today.

Method:
Peel and slice the potatoes and peel and chop the onions. Dice the
sausages. In a baking dish put a layer of potatoes, a layer of
onions and a layer of sausage. Season to taste and sprinkle over
half the herbs.
Continue the layers until you have used up all the ingredients,
ending with a layer of potatoes. Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 1 pint (600ml) of hot water and pour
into the baking dish. Bake in a medium oven, gas mark 4, 350F, 180C
for 40 Minutes. Serve with crisp green cabbage.


Title: False Fish
Categories: Vegetarian
Yield: 4 servings

7 oz Short Grain Rice
7 oz Red Lentils
1 Garlic, Clove, Chopped
1 Onion, Chopped
3 T Herbs of your choice
Salt
1 Egg, Beaten
4 oz Fresh Breadcrumbs
Oil for Frying

False fish has no more to do with fish than Mock Goose with goose,
but it is a wondefully inventive dish that resembles fried fish
steaks.

Method:
Boil the rice until cooked - about 20 minutes.
Meanwhile, cook the lentils, garlic and onion together in as little
water as possible. As soon as the rice and lentils are just cooked,
drain them, then stir them together adding the herbs and salt.
Press the mixture into a 2 pint (1.2 litre) pudding basin. Fit a
Saucer into the basin on top of the mixture, weight it down - a
couple of tins will do nicely - and leave it overnight. The
following day, remove the mixture and cut into slices. Coat the
slices with egg, then breadcrumbs and fry until golden. Serve
with fresh vegetables and parsley sauce.

Title: Mock Goose
Categories: Vegetarian
Yield: 4 servings

1 lb Potatoes, Diced
1 lb Cooking Apples, Diced
1 lb Onions, Diced
9 oz Cheese, Diced
2 T Chopped Fresh Sage
Salt and Pepper
4 oz Sage and Onion Stuffing Mix
2 oz Cheese, Grated

In Spite of it's name, Mock Goose is a Vegetarian dish, with the
added wartime virtue that most of the ingredients could be grown.

Method:
Pre-heat oven to gas mark 5, 375F, 190C. Toss the potatoes, apples,
onions, cheese and sage together, seasoning with salt and pepper
until they are well mixed. Turn the mixture into a large buttered
ovenproof dish and cover with a lid of buttered foil or greaseproof
paper.
Bake for about 30 minutes until the fruit and vegetables are really
tender. Meanwhile mix together the topping ingredients (Stuffing Mix
and Grated Cheese).
At the end of the cooking time uncover the dish, sprinkle the topping
liberally over the dish and return to the oven, raising the
temperature to gas mark 9, 475F, 240C for 10 more minutes or until
just nicely browned.
Serve with a mixed green salad and plenty of crusty, wholemeal
bread.

_________________
Once more onto the internet I go looking to use women and break up families. Thats what makes me a good actor and with my track record of past mistakes a very good reinactor of doing the same thing over and over again. I can't be a real person so I have to pretend to be someone else. Thank goodness for the internet without it I would be alone.


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PostPosted: Tue Aug 15, 2006 13:42 pm 
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Frugal Recipes From Wartime Britain
by Colleen Moulding
These are some of the recipes my Grandmother used to feed her husband and seven children during the second world war in England. There was little fruit, scarcely any sugar, few eggs, and meat, butter and nearly all foods were rationed. Families were encouraged to Dig For Victory, grow as much food as possible themselves. Consequently many a flower garden found itself turned over to potatoes, carrots and onions in a desperate attempt to fill up the ever hungry children's stomachs.
Women were told that food was their munition of war. The Ministry Of Food and women's magazines of the day, gave basic nutritional advice and suggested substitutes such as mashed potato for flour, sour milk for cheese, grated vegetables for fruit and whipped margarine with vanilla instead of cream, but the housewife of the 1940's had to be very creative with what little food they had queued for with ration books in hand. Here are some of the meals they cooked up.

This recipe was created by the Chef of the Savoy hotel and named after Lord Woolton, head of the Ministry Of Food.

Woolton Pie

Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley

Method:
Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.

Sausage and Sultana Casserole

Ingredients:
1lb sausages
1 large onion
2oz sultanas
1 sour apple
Pinch of mixed herbs
Stock
Salt

Method:
Chop up and fry the onion.
Fry the sausages.
Cover with stock.
Add sultanas, herbs, salt.
Place in oven and cook slowly for 35-40 minutes.

Carrot Fudge

Ingredients:
Carrots
Gelatine
Orange essence

Method:
Finely grate carrots and cook four tablespoons
full in just enough water to cover for 10 minutes.
Add flavouring with orange essence, grated orange rind or orange squash/cordial.
Melt a leaf of gelatine.
Add gelatine to mixture.
Cook quickly for a few minutes stirring all the time.
Spoon into a flat dish.
Leave to set.
Cut into cubes.

Vegetable Roll with Potato Pastry

Ingredients for pastry:
4oz mashed and sieved potato
1/2 teaspoon of salt
8oz plain flour
3oz fat
2 tablespoons of baking powder

Method:
Sieve dry ingredients together.
Rub fat into flour and gently mix in potato.
Add just enough water to make a fairly dry dough.
Knead well.

Ingredients for filling:

11/2 cups of any mixed boiled vegetables, diced
1 pint thick gravy
Salt and pepper
A little chopped parsley

Method:
Take 1/2lb of potato pastry and roll out on a floured board.
Moisten the vegetable mixture with a little of the gravy.
Spread vegetables on to pastry leaving 1 inch all the way round.
Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy cannot seep out.
Place on a well greased baking tin with the seal underneath.
Brush with milk.
Bake in a moderately hot oven for 35-45 minutes.

Health Bread

Ingredients:
11/2lb self-raising flour
1 teacup sugar
1 breakfast cup syrup
1 egg
1 breakfast cup of raisins with stones removed.
1 breakfast cup of milk.
Pinch of salt.

Method:
Mix together the sugar, flour, salt and raisins.
Beat the egg and add it to the milk and syrup.
Mix all the ingredients together. Bake in two well greased loaf tins in a moderate oven for approx. 11/2 hours.
Slice thinly after a couple of days and serve with butter or margarine.
Will keep for a month in a tin.

Sugarless Apple Dessert

Ingredients:
Cooking apples
Condensed milk
Orange juice
Nuts or grated chocolate

Method:
Grate raw cooking apple.
Whip together with the condensed milk.
Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top.

Sausage Pancakes

Ingredients:
1lb small sausages
4oz flour
1/2 pint milk
1/2 oz custard powder
Salt and pepper

Method:
Mix together the custard powder and the flour
then mix with some of the milk to a smooth batter.
Beat well for five minutes, stir in the rest of the milk.
Season with salt and pepper and leave to one side.
Fry the sausages, remove from pan and keep hot.
Pour off some of the fat and save, leaving enough in the pan to fry the first pancake.
Brown the pancake lightly on both sides and roll up with the sausage inside.
Keep warm.
Add some of the saved fat to the frying pan and add more batter for a second pancake.
Continue until all the batter is gone.
Serve very hot with fried tomatoes.

Honey Cakes

Ingredients:
1 teaspoon sugar
21/2 ounces margarine
2 teaspoons honey
6oz self raising flour
1 level teaspoon cinnamon#

Method:
Beat sugar and margarine until a soft cream consistency.
Sieve flour and cinnamon then add to mixture.
Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.
Break off a piece of the dough and roll it between your floured palms into a ball.
Place on to a lightly greased baking tray.
Flatten slightly.
Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.

_________________
Once more onto the internet I go looking to use women and break up families. Thats what makes me a good actor and with my track record of past mistakes a very good reinactor of doing the same thing over and over again. I can't be a real person so I have to pretend to be someone else. Thank goodness for the internet without it I would be alone.


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PostPosted: Tue Aug 15, 2006 13:43 pm 
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Thanks Jon, I think I shall try those mock meals, I will tell you how I get on.

_________________
Lilah: You know, I always forget - the very bottom of hell, in the ninth circle, the devil is frozen in ice, right? He got three heads, three mouths and those mouths are reserved for the worst sinners. Now, I can't remember - who is in the center mouth? Wh-what was his name? The one person in all of human history deemed the greatest sinner? Who is it?
Wesley: Judas Iscariot.
Lilah: Right. The worst spot in hell is reserved for those who betray.
.....
http://www.lifetimetv.com/reallife/rela ... abbed.html

There is nothing in forum law which says a person must send a PM to be banned or deleted.


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PostPosted: Tue Aug 15, 2006 13:49 pm 
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they look good eh Tash heres a couple more ;)

All three recipes date back to the days of World War II, when sugar was rationed. The third recipe is from a 1922 cookbook from the Metropolitan Life Insurance Company.



Chocolate Mint Sauce for Ice-Cream

2 cupfuls light-brown sugar
1 tablespoonful powdered cocoa
Mint-sirup
1 cupful milk

Put sugar and milk into a saucepan and add cocoa when mixture comes to a boil. Cook until it forms a soft ball when dropped in cold water (238° F). Add enough of the mint-sirup to flavor to taste and beat until thick as a mush. Serve on ice-cream. If the sauce hardens before serving, add a little melted butter and heat.

Mary Esther Adamson, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.



Luncheon Tomatoes

6 medium-sized tomatoes
Grated American cheese
6 eggs
3/4 cupful evaporated milk
Salt and paprika

Scald and peel the tomatoes and scoop out, leaving a thick shell. Dredge each with salt, and put in a pan with a little water. In the bottom of each tomato put a layer of grated cheese; cook ten minutes in the oven, then drop a raw egg in each and put back in the oven and cook about fifteen minutes, or until the eggs are set. Serve each tomato on a slice of toast with the following sauce:

Stir together over the fire, six tablespoonfuls grated cheese and the evaporated milk until the cheese is melted and the mixture is smooth. Add salt and paprika to taste.

Mrs. Ian Maclaren, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.



Stuffed Eggplant-Shells

2 eggplants weighing about 1 lb. each
1 chopped green sweet pepper
2 tablespoonfuls butter or other shortening
1 cupful dry bread-crumbs
Boiling water
1.5 teaspoonfuls salt
Speck pepper
1/2 chopped onion

Cut out the inside of the eggplant, leaving a shell about one-half inch thick; cook in boiling salted water for five minutes. Fry the onion, pepper, and eggplant-pulp, all chopped, in the butter for about ten minutes. Then add the bread-crumbs, one and one-half cupfuls boiling water, and seasoning. Fill eggplant-shells with this mixture and sprinkle dry crumbs over the top. Place in a pan with a little water and bake one-half hour.

Mrs. Ian Maclaren, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.



Chicken Gelatin

1 3- to 4-lb. Chicken
3 hard-cooked eggs
1 lb. cold cooked tongue
Celery-salt
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
1 pint clear brown stock

Roast the chicken. When cold slice and lay in a mold with alternate layers of sliced tongue and occasional slices of hard-cooked eggs; season with celery-salt. Soak gelatin in cold water five minutes and dissolve in boiling stock. Pour it over the meat. Let stand several hours in a refrigerator before unmolding. This recipe will serve at least eight persons.

_________________
Once more onto the internet I go looking to use women and break up families. Thats what makes me a good actor and with my track record of past mistakes a very good reinactor of doing the same thing over and over again. I can't be a real person so I have to pretend to be someone else. Thank goodness for the internet without it I would be alone.


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PostPosted: Tue Aug 15, 2006 13:54 pm 
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Location: Woodford, Essex (or most of the time Chatham!)
Real Name: Deb
Group: The Grey Funnel Line
I vote that if Tash makes anything like cookies / cakes / biscuits .. she HAS to bring them along and share them at the next Chatham!!! :D :P

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PostPosted: Thu Feb 22, 2007 11:36 am 
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Joined: Mon Jan 24, 2005 15:59 pm
Posts: 1648
Location: Farnborough, Hampshire
There are some wartime recipes here :
http://www.acountrylife.com/list.php?c=war
http://www.busill-jones.walsall.sch.uk/Recipes.htm
http://www.bbc.co.uk/ww2peopleswar/stor ... 8531.shtml
http://www.museumeducation.bedford.gov. ... ecipes.pdf
http://www.bbc.co.uk/ww2peopleswar/stor ... 9964.shtml
http://www.symondsbury.dorset.sch.uk/ww2/recipes.pdf

They should keep you going for a while :lol:

Cara
x

_________________
Cara

Captain of the ARC Clubmobile
unit attached to the
514th QM Truck Regiment
www.arcclubmobile.co.uk


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