Wartime Cookery

As part of the Tenbury 1941 event, held on 9th and 10th July at Tenbury Wells, Worcestershire, there was a demonstration of wartime cookery by Wilma Hayes from Tenbury History Society. There was also a display of wartime recipes in the Pump Rooms, including food to taste.

A leaflet on war time cookery contained the following advice:

"Cooking during these trying times is where women at home can make the greatest contribution to the war effort! Rationing means that many things you normally use are becoming increasingly difficult to get. Many foods are needed to feed troops before they become available to the general public and imported fuel will soon be a precious commodity.
People in rural Britain are perhaps luckier than many. Fuel can be found in the form of wood and many people will be able to grow their own vegetables or make their own butter and some of us have hens to produce eggs. But imported items such as sugar are as difficult for us to get as for everyone in the country.
This all means we must develop a new way of thinking:  food will be more important than ever in keeping up our morale and strength. We must use what we have and economise in all we do and we must share whatever we can.
Because some members of the family will have irregular hours, if they are on fire watch or on other duties for example, nourishing meals must be available when they need them. Housewives may find that they have less time to prepare meals if they are also engaged in war work; men may find that they will have to prepare their own meals if this is the case."

A wartime recipe for Vegetable Casserole

Use the vegetables you can harvest from your garden

1 lb potatoes
1 lb onions
1 lb carrots
1 lb cooked haricot beans
1 lb tomatoes
1 large cauliflower
½ lb cooked macaroni or spaghetti
1 quart water or water saved from cooking vegetables
4 oz margarine
Salt and pepper

Wash and peel potatoes and carrots.  Cut into small pieces.  Peel and slice onions.  Wash cauliflower in salt water,pull off flowerets and slice the stalk and leaves around the flower. (Save the stalk for flavouring stock for soup.) Put all into a casserole with the margarine.  Add salt to taste and about a quarter of the water.  Bring to the boil and simmer until vegetables are soft.  After about 15 minutes add the tomatoes and beans. Cook the macaroni separately in water,drain and put into the stew just before serving.  Add a little pepper to taste.

Suitable for 12 people.