David Notley - Wartime Recipes

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SOUPS

Victorian Scotch Broth

4 carrots

3 turnips

3 onions

2.2 litres/4 pints of water or vegetable stock

75g/3oz pearl barley

1 teaspoonful of chopped parsley

Salt and pepper

Wash, peel and dice the vegetables, put the water or stock into a saucepan and bring to the boil, add the vegetables. Wash the barley and add, let all simmer till the vegetables are soft and barley cooked. Season, sprinkle the parsley in the bottom of a tureen, pour the boiling soup on to it and serve.

Cooking Time: 1 hours/8 Helpings

GIVE THEM BEANS

Look ahead to next winter and plant beans now. Haricots are the best kind. Youll be glad to have a store of them. They are fine food and a clever cook can work wonders with them.

Haricot Soup

450g/1lb haricot beans

1 onion

2 small potatoes

1.1 litres/2 pints of vegetable stock or water

150ml/ pint milk (if liked)

Seasoning

Wash the beans and soak overnight in cold water. Put into a pan with the stock and the water they were soaked in. Let it come to the boil. Skim. Wash, peel and slice the vegetables and add. Simmer all gently for two hours or till the beans are tender. Rub all through a sieve. Add the milk. Return to the pan and boil. Season and serve.

Cooking Time: 3 hours/6 Helpings

Potato Soup

450g/1lb of peeled potatoes

1 onion

A little fat

900ml/1 pints of water

Pepper and salt

300ml/ pint milk

Cut up the potatoes, slice the onion and just brown it in a little fat. Add the potatoes and water, pepper and salt to taste, bring to the boil and simmer for two hours. Pass through a sieve, add 300ml/ pint of milk and make very hot.

Cooking Time: 3 hours/6 Helpings

A LITTLE EXTRA WILL MAKE A DIFFERENCE

Try serving some of the following with your favourite soup.

DUMPLINGS
Mix 8oz flour with 1 teaspoonful of baking powder and 1 teaspoonful of dried herbs. Form into a firm dough with cold water. Drop into soup and cook quickly for 10 minutes.

CROUTONS
Take a few slices of wheatmeal bread, dice and bake in a hot oven until crisp.

Barley Soup

50g/2oz of pearl barley

450g/1lb carrots and turnips

A sprig of parsley

A small piece of celery

2 good-sized onions Salt and pepper

Sufficient water to make in all 2.2 litres/4 pints

300ml/ pint of milk

Cover the barley with water and soak overnight. Put it into a casserole with the carrots and turnips sliced, adding the parsley, celery, onions, salt, pepper and water. Bring it to the boil and simmer very gently until the barley is done. Rub it through a wire sieve, add 300ml/ pint of milk, bring it to the boil again and serve.

Cooking Time: 2 hours/8 Helpings

Spinach Soup with Dumplings

450g/1lb spinach

1 turnip

2 onions

1 small head of celery

2 carrots

A little thyme and parsley

600ml/1 pint of stock

12g/ oz of clarified fat

Pepper and salt

1.1 litres/2 pints of water

Cut up the vegetables and stew all together till tender, pass through a sieve. Add to the vegetable pulp and liquor 1.1 litres/2 pints of water, and boll together. Have ready 2 small dumplings for each person, put them in the tureen and pour the boiling soup on to them and serve.

Cooking Time: 2 hours/4 Helpings

We are a beleaguered nation, and in our plans for food the overriding objective, indeed the only objective worth considering, is to provide a national diet which will maintain everybody in health.

Dumplings

225g/lb flour

25g/1oz of dripping or any fat

Water and salt

Rub the dripping into the flour, add salt. Moisten with a little water, form into balls the size of a marble and drop into boiling water or stock; cook about for 30 minutes.

Cooking Time: 30 minutes/8 Helpings

Parsnip Soup

4 parsnips

1 onion

1.7 litres/3 pints of good stock

Some well-scaled bacon rinds, if available

25g/1 oz of fat

25g/1 oz of rice

Salt and pepper

A pinch of ground mace

Chop the onion finely and fry in the fat, then add the parsnips, which should have been washed and grated, then the rice, stock and bacon rinds. Bring to the boil, season and simmer gently for 1 hours. Test, season again if required, remove the bacon rinds, put through a sieve and serve very hot. Turnip soup may be made in the same way, and if a little milk can be allowed it improves the soup. Too much soft food is not good for the digestion, therefore some cubes of fried bread or toast crusts well browned in the oven should be served with the soup.

Cooking Time: 2 hours/6 Helpings

IF AN AIR RAID SIGNAL TAKES YOU FROM THE KITCHEN

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