Wartime Yorkshire Pudding

Another good recipe from the Ministry of Food. Yorkshire Pudding is a baked pudding made from a batter of eggs, flour, and milk or water and is a popular accompaniment to British traditional roast dinners... especially roast beef

Although not as big and fluffy as the modern day Yorkshire pudding.. which uses multiple eggs.. this 1 egg version is just as tasty although a little stodgy.. The family loved them though... I made eight and two disappeared before I managed to take a photo

1 egg (reconstituted)

4 oz. national flour

1/4 pint of milk

Salt

1 knob dripping or fat

• Beat egg well. 
• Mix flour and salt. 
• Make a hole in the centre and put in the egg and sufficient milk to make a stiff mixture. 
• Beat well, add the rest of the milk, put aside for one hour. 
• Make the fat smoking hot in a baking tin and pour in the batter. 
• Cook in a brisk oven for about 30 minutes.

Sausage Stuffing

Happy Monday Lovelies...

Well the weather has definitely become a little cooler and we have a few days rain coming in the end of the week. I have no worries. With MrD's hard work.. and the winter curtains now up in each room... the house will be nice and cozy for the next few months

I had the laundry on the line nice and early. Thank goodness I dont have to bother with a mangle like my mother used to. There was one outside grannies back door for years. With quite a good breeze the washing dried quite quickly.. and is ready for tomorrows ironing. 

The Saturday Evening Post 
November 22, 1941

With Thanksgiving just over two weeks away so time to make sure that everything is on track for the big day. And straight after we jump into the Christmas season.. Hooray!

Recipe wise.. lets start with this one. A surprisingly tasty stuffing dish from The American Womans Cook Book...which with a bit of tweaking became a delicious side dish to our meal over the years

The original recipe was a little dry...possibly because it was supposed to stuff the meat... so I added some chicken stock. Onion juice is simply the juice from a pressed onion... and not wanting to waste anything for this dish I chopped up the onion and added it to the mix. I used my homemade dried bread cubes instead of crumbs. And I also browned the sausage in a pan first, draining off most of the liquid before mixing with the other ingredients.. before popping it in the oven to finish off

1½ pound sausage-meat
2 cups dried bread-crumbs
Salt and pepper
1 tablespoon onion-juice
1 tablespoon minced parsley

original recipe

• Brown sausage meat in a pan and drain
• Mix the sausage and breadcrumbs
• Add chicken stock
• Add seasonings and onion juice and mix well
• At this point it is ready to stuff the turkey
• or... transfer the stuffing to greased 9 x 13-inch baking dish 
• Place in a preheated oven at 350°F
• Bake for approx  1 hour, uncovered, until deeply golden and crisp on top

The American Womans Cookbook,
by Ruth Berolzheiimer, 1942

Lest We Forget

Sunday Blessings Lovelies

Lest We Forget

Today was Remembrance Sunday in the Uk.. in honor of all the soldiers who fought and died in war.

I wear my poppy with pride!

Both my Father and my brother served in the Royal Air Force. Dad was a fireman and my brother was a mechanic.

My great uncle paid the ultimate price...

Battery Sergeant Major Edwin Hampson..Royal Artillery (24th Siege Bty.)was killed 14 April 1917 aged 42

His name is engraved on the Remembrance Wall in St Marys Church, in the village where my family lives

His name on his parents gravestone is now faded

But the gratitude for his service and sacrifice will never diminish

To all those who fought and died..

Love and Eternal Gratitude

On days like this it makes me so grateful for my own family. I miss the days when our large family crowded around our dining table to share a  Sunday dinner. But now they are grown.. have their own families and are scattered far and wide. The next couple of years will be a bit lonely until MrD retires and we can move closer to our loved ones.

Photo: c1940

But its still cozy with just us two... as we spent a relaxing day together.. 

ending with a tasty dinner and a listen to one of our favourite radio shows

We had a variation of the Casserole of Chicken. from the 1943 edition of The Radiation Cookery Book but I diced the chicken and substituted the mushrooms for onions and carrots. Served with roasted potatoes, sliced green beans and a homemade stuffing.. there is enough casserole left to make into a pie later this week

'The Lodger' first aired on Jul 22, 1940 

Starring the talent of Herbert Marshall, Alfred Hitchcock, Edmund Gwenn.

Cranberry and Apple Jam

Happy Friday Lovelies

A lovely view of our mountains from our window this morning

John Osterberg, 11.. delivers groceries to Mrs. Norman J. Nixon..

the first client so far for John’s “Shopping Delivery Service.”

Working after school hours, he will shop and deliver groceries to housewives

for a 15 or 20-cent charge... 1946

Shopping this week has been easy.. I had the groceries delivered this morning.. it saved all that trekking to the market for a few things and gave me extra time to do a bit more canning. I decided to make this years supply of Cranberry and Apple Jam.. I was going to make it Saturday.. but brought it forward a wee bit.

The Dining Room had its weekly deep clean.. as did the hallway. The whole house is now ready for the weekend.. so I can get by with a little spit and polish for a couple of days and not worry.

And...Dinner tonight... a fishy favourite.. Codfish Casserole. Delicious as always

Cranberry and Apple Jam

This is another recipe from my Mother in Laws recipe box and we love this jam. It’s not too sweet.. not too tart.. and absolutely delicious with your Thanksgiving/Christmas Turkey. It’s also lovely on toast, bagels or served over cream cheese as an Its a slightly different taste from the Christmas Jam I will be making next week and is so quick and easy.

Both apples and cranberries are naturally high in pectin, so you won't need any additional pectin to help this jam set, as long as you cook it until thick and syrupy. This recipe can be doubled...which I did and I've processed a few jars in the canner so we have plenty to last us through the year..

12 oz. pkg. fresh cranberries
2 medium (sweet) apples, peeled and diced
1 1/2 Cups sugar
1 Cup water
2 Tbsp honey
1 Tbsp butter (helps reduce foaming)

• Combine the apples, cranberries, honey, sugar and water in a large pot (use a big one, this jam will bubble)
• Over high heat. bring to a boil
• Add butter
• Cook for 10-15 minutes, until the cranberries pop and the apples soften
• you can use a potato masher if you prefer a smoother jam
• Simmer until the liquid in the pot begins to thicken
• Ladle into sterilized jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes.
• Label nicely and store in a dark place or distribute to those you love.
• Any unpopped jars will keep in the fridge for 2-3 weeks

Chocolate Gypsy Creams

Happy Thursday Lovelies

I had a cosy breakfast this morning.. homemade orange marmalade on toast.. with of course.. a mug of tea. For some reason I needed it as I feel quite tired. Perhaps its all the extra work I’ve been doing… or maybe I’m not quite over the bronchitis yet. Im not getting any younger

Photo 1943

Well I've made this weeks shopping list.. Its not a big one... but I had to be sure I hadnt forgotten anything... especially baking ingredients.. as this week Im getting my groceries delivered. The push towards the festive season is underway...

Photo c1940

After putting in my grocery order.. I made another call to our Butcher to order our Thanksgiving turkey. Im a bit late this year as I was waiting for the prices to drop.. which they have

As usual.. per MrD's request.. I have probably ordered one thats far too big.. but none of it will go to waste.

Photo: 1942

With that out of the way.. it was time to give the kitchen  it weekly deep clean..

and for dinner we had a quick and easy Spaghetti and Meatballs using  some of the homemade meatballs I had in the freezer

For dessert... we had a new recipe for Gypsy Creams.. filled with a lovely Chocolate Mocha Filling

Gypsy Creams

These rather delicious sandwich cookies are made using a 1942 Marguerite Patten recipe. This being a WW2 rations recipe, it really is a great basic oatmeal cookie that you could totally dress up with spices. But.. paired with a homemade buttercream.. they are absolutely devine.

I used a 1942 Better Homes and Gardens Chocolate Mocha Frosting recipe for the filling and it was delicious

I did make a mistake though.. (Hubby says it was a wonderful mistake).. I made them a bit big. But seriously... who cares?

2 cups rolled oats

1 cup plain flour

1/2 cup sugar

1 teaspoon bicarbonate of soda

2 oz margarine

2 oz lard

1 tablespoon syrup

1 tablespoon water

• Mix the dry ingredients
• Melt the fat, syrup and water together without boiling
• Add to the dry ingredients to form a stiff consistency. 
• Make into small balls about the size of hazelnuts. 
• Flatten slightly
• Bake in a moderate oven for 10-15 minutes. 
• When golden brown, cool on a wire tray. 
• Sandwich together with a filling of butter icing, flavoured according to taste with chocolate, orange or vanilla.
•  A little dried milk and syrup helps to stretch this filling.

Candied Jalapeños

Happy Wednesday Lovelies

And what a pretty sky greeted us this morning.

Photo: Canning 1944

It was a busy old day... as well as my usual Wednesday housework... it was a canning day.. preserving some of the harvest from our Victory Garden..

Photo: 1941

But I did manage to put my feet up while the jars were boiling and finish reading another chapter of my book.. "Evil Under The Sun" by Agatha Christie. I just adore her books.

So this years vegetable garden gifted us with a glut of jalapeño peppers.. and they are still producing. There are far more than we could possibly eat raw so it was time to preserve some with hubbys favourite Candied Jalapeños ..or as they are known nowadays... Cowboy Candy

Candied Jalapeños

This recipe comes from my Mother in laws kitchen.. and stems from a recipe written by her in the early 1940s... although the original recipe was invented in the 1920s. Simply speaking.. its jalapeño slices cooked in a sugary syrup which makes a deliciously sweet and spicy treat. It is a condiment that can be added to so many dishes. We like it on hot dogs, tacos, nachos and burgers... but the uses are limitless

But...a word of warning.. when chopping dont  forget to wear disposable gloves. The first time I made them I didnt know... and my hands were burning for two days.

5 lbs jalapeños

2 cups cider vinegar
4 cups white sugar
1 tsp turmeric
1 tsp celery seed
4 tsp granulated garlic
1 tsp ground cayenne pepper
Disposable Gloves.. important!

• Wash and drain jalapeños. 
• Slice the stem off of jalapeños.
• Cut into 1/8 - 1/4" slices.
• Add the rest of ingredients to a large stock pot.
• Bring to a boil.
• Then reduce heat and simmer for about 5 minutes.
• Add the peppers and simmer for 4 minutes.

• Use a slotted spoon to load jalapeños into washed and sterilized jars.
• Leave 1/4 inch head space.
• Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
• Ladle additional syrup over top of peppers in jars, leaving the head space.

• Wipe edges of jars.
• Place lids and bands on jars. Finger-tip tighten.
• Place the jars in the canner with hot water in it.
• Bring to a full rolling boil.
• Boil for 10 minutes for half pints, 15 minutes for pints.
• Turn off burner and let stand in hot water for 5 more minutes.
• Remove and leave stand on counter overnight.
• The next day check for seal. 
• If center of lid flexes up and down, they must be stored in the refrigerator.
• Place sealed jars in a cool, dry place.
• Try to resist the temptation to open them for at least 2 months for the flavors to develop

Pineapple Upside Down Gingerbread

Happy Sunday Lovelies

Photo 1942

Another inspiring morning at church. We are continuing our lesson on the Sermon of the Mount. Our pastor does like to take his time in teaching the Scriptures. I dont mind too much has it does sink into the old noggin a bit more

On our walk home you can feel the change in the season. Already there are signs of the coming winter with a beautiful splash of festive colour to remind us that Christmas is coming

Photo: 1940

I do love a relaxing Sunday afternoon at home. A cosy fireside chat.. listening to our favourite radio shows and doing a bit of what we like. And of course..  

Orson Welles and Jack Benny in "June Moon"

Campbell Playhouse 1940

And of course.. a tasty dinner..  followed by a delicious dessert..

I do love my Sundays...

Pineapple Upside Down Gingerbread

An easy and very moist Pineapple Upside Down Cake using a Gingerbread Sponge. This recipe from Better Homes and Gardens Magazine, November 1940 turned out really nice... and went down a treat.

I made no changes... but I couldnt quite get the pineapple pattern the same as the picture..

2 tablespoons butter 

1/2 cup sugar
6 slices canned pineapple
1/4 cup shortening

1/2 cup brown sugar

1 beaten egg

1/2 cup light molasses

1 3/4 cups cake flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 cup sour milk or buttermilk

• Melt butter in 8-inch square pan
• Add brown sugar and return to oven until melted.
• Arrange pineapple. 
• Thoroly cream shortening and granulated sugar
• Add egg and molasses; mix well. 
• Add sifted dry ingredients alternately with sour milk. 
• Pour over pineapple slices. 
• Bake in moderate oven (350°) 50 minutes. 
• Serves 9

Better Homes and Gardens Magazine
November 1940

Wartime Cabbage Soup

Happy Saturday Lovelies..

Can you believe it’s November.. with a lovely weekend ahead.. starting with a lovely relaxed breakfast with my darling hubby.

So what does MrD do on his day off... Well he starts by saying..  "Day off!! What day off ??" and got stuck into continuing to fix the back door. The new frame is now on. It’s all watertight and just needs a cot of paint.. ready for whatever the winter throws at us. This man works so hard. He just can’t seem to rest, but tomorrow is Sunday and I’m sure a little snoozing in his chair will be in his cards.

I spent the afternoon finishing the new winter curtains for the living room and dining room They will keep the house, lovely and warm and help keep these old windows of ours draft free.   

For lunch today, I made a lovely Wartime Cabbage Soup served with some lovely toasted bread…. made with some stale bread I bought yesterday from Bettys Bakery. She always yesterdays bread at a reduced price... which is perfect for making Bread Pudding.. or drying to make a base for stuffing

So what can I say about this soup.. Its another WW2 Ministry of Food recipe that absolutely hits the mark. Warming... economical and incredibly easy to make.. this cabbage soup was surprisingly delicious.

The only amendment I made.. and I would advise you to do the same... is to check the seasoning. I used a homemade vegetable stock so I didnt need to add extra salt.

And I think any type of cabbage would work. Next time,  a savoy cabbage would be lovely. So yes.. I will be making it again

  

1 oz, dripping or cooking fat
4 oz, shredded cabbage
1 medium sized onion, chopped
3 oz. carrot, grated
1 oz. oatmeal
1 pint stock or water
2 teaspoons salt
Pinch of pepper
1 pint milk

• Melt the dripping or fat in a saucepan
• Fry the vegetables gently for about 5 minutes, without browning.
• Add the cabbage and oatmeal and cook for a further 3 minutes.
• Add the stock or water and seasoning.
• Boil gently for 20 minutes.
• Lastly, add the milk and reheat.

Eating For Victory
Collection of Official WW2 Recipe Leaflets