Wartime Potato Cutlets

Happy Saturday Lovelies..

With a day working in the Victory Garden on the cards.. a bigger breakfast was called for. Spam, eggs, baked beans, a grilled tomato and toast.

I've so many plans for this years garden.. I've been itching to get started. It was time to tackle the potato beds We have been collecting and making chicken manure (thank you ladies) so MrD rotavated the soil and dug in the manure to give it some much needed nutrients.

The potatoes themselves are chitting nicely but not ready to plant yet

It wont be long though as the temperatures here are already rising.. and you can feel that Spring is just around the corner. In fact.. I spotted the first butterfly of the year... Lovely!

Week ending January 31st 1942

Once the hard work was done... we settled down to listen to the news of the week.. and tried out a new (old) recipe as part of our Saturday supper

This is another Ministry of Food recipe and is very simple to make. They are very much like the Bubble and Squeek Patties I make .. but these have added flour... and a lovely hint of chutney... I used my homemade Green Tomato Chutney and I added a little more than the recipe says... just because I love it.

The other change I made was toto use leftover mashed potato... and I added a bit of salt and pepper to taste 

1 1/2 pound potatoes 

1/2 pound of carrots.

3 tablespoons flour

1 teaspoon chutney

 chopped parsley. 

• Scrub potatoes 
• Scrape carrots. 
• Boil together until tender. 
• When cooked, peel potatoes and mash with carrots. 
• Add flour, chutney, and chopped parsley. 
• Shape into cutlets and pan fry on both sides until brown in a very little fat. 
• Save your water from the cooked vegetables for use in soup or stew!

Potato Pastry

Happy Wednesday Lovelies..

And on my breakfast tray this morning...

Good old British Baked Beans on Toast..

Photo: 1941

Wednesday is the day I give the bathroom a good scrub. 

We also have a half bathroom but that is very quick to clean.

Cannon Bathroom Towels Ad

January 1942

Its also another laundry day as the shower curtain and towels are washed and replaced.

So the topping for yesterdays pie was Potato Pastry.. a staple of British cooking during World War II, designed to stretch meager rations by replacing scarce flour and fat with mashed potatoes. And do you know... it wasnt too bad. Its easy to make and the potato is used to bind the dough which works well. Adding herbs for flavouring is a good idea... and a small amount of cheese (if available) would elevate the crust..

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

½ cup shortening

1 cup cold, mashed potato

1⁄3 to ½ cup milk

Better Homes and Gardens Magazine Clipping
January 1942

• Sift dry ingredients
• Cut in shortening until mixture resembles coarse crumbs. 
• Cut in mashed potato. 
• Add enough milk to make stiff dough. 
• Roll on lightly floured surface to fit casserole or pie
• Slash for escape of steam. 

Potato Pastry Beef and Vegetable Pie

Happy Tuesday Lovelies..

On my breakfast tray this morning.. a soft boiled egg (thank you to my girls), sourdough toast.. and some homemade strawberry jam.

Lovely!

I was up so early this morning... I had all the ironing done before breakfast... so thats one of my least favourite chores done for another week...

Tuesday is also the day I give my living room a good clean...and with that job out of the way I put my feet up for an hour with a nice cuppa before beginning to prep dinner

Tonights dinner was very quick and easy to make. Using the leftover beef from Sundays Pot RoastI made a Beef and Vegetable Pie with a potato pastry topping featured in the Better Homes and Gardens Magazine January 1942

A very tasty pie that is a great way of using up leftovers. All the ingerdients are cooked so its incredibly simple to throw together. I'm sure it would be just as good using leftover chicken and a different variety of leftover vegetables

2 cups cubed leftover beef
1 small onion, chopped
1 cup diced, cooked carrots

½ cup cooked peas

½ cup diced, cooked celery
1½ teaspoons salt
½ teaspoon pepper
½ cup diced, cooked celery
2 tablespoons fat
¼ cup flour
1½ cup cups milk

Original Magazine Clipping

• Combine meat, vegetables, and seasonings
• Place in greased casserole. 
• Add white sauce made of fat, flour, and milk. 
• Top with Potato Pastry. 
• Bake in hot oven (450°) 30 minutes.

 Better Homes and Gardens Magazine
January 1942

Whipped Carrots and Onions

 Happy Monday Lovelies

It’s a chilly start to the week.. so on my breakfast tray today was a warming.. comforting bowl of oatmeal.. no sugar but sweetened with a spoonful of last summer’s strawberry jam. My dad used to put salt on his porridge.. I’m not that desperate!!

It was laundry day again...and as I was hanging out the washing on the line...I saw something a bit unsual..

On investigating... I found this little chap popping his head in and out of his burrow. Gophers have found the Little Blue House!! I love all Gods creatures.. except spiders... but if he reaches the Victory Garden.. there may be trouble!

Last nights dinner was Turkey Nests..using some leftover turkey from the freezer.One of our favourite side dishes is Whipped Carrots and Onions from the Better Homes and Gardens Magazine December 1940.  

Its very simple three ingredient recipe and although I love the taste of fresh carrots.. this dish just elevates the flavour slightly ... and makes a bit of a change.

3 cups sliced carrots
2 tablespoons cream
1 cup sliced onions
2 tablespoons butter 

1½ teaspoon salt

• Cook carrots and onions in boiling salted water until tender.
• Drain and mash; add cream, butter, and salt; 
• Beat until smooth. 

Better Homes and Gardens Magazine
December 1940