On October 23rd, 2014, we updated our
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1 pkt skimmed milk per month 1lb preserves every 2 months 1 pkt dried egg every 4 weeks 12ozs sweets every 4 weeks Per Week 4ozs (100g Bacon and ham Meat value of 1s 2d (£1.50 today) 2oz butter 2oz cheese (sometimes rose to 4 or even 8ozs ) 4oz margarine 4oz cooking fat Could drop to 2ozs 3pints milk Could drop to 2pt 8oz sugar 2ozs tea 1 fresh egg Went down to1 per 2 weeks
Cover the peas with cold water and soak over-night.
Peel and chop the onion, carrot and turnip, neatly.
Drain the peas and put into a pressure cooker.
DO NOT USE THE TRIVET
Add the other ingredients. Fix the cooker lid.
Bring up to pressure. Maintain for 20 mins.
Allow to cool at room temperature..
This soup can be left chunky or sieved smooth.
IF YOU CAN GET A HAM BONE PUT THAT INTO IT.
Ingredients: 200g plain flour 1 tsp sugar pinch salt 1 tsp dried yeast 150ml warm/tepid water Prepare oven: gas mark 6, 200 deg C. Grease baking tray. Sieve flour and salt into mixing bowl. Break the fresh yeast into the flour or sprinkle in the dried yeast. Add 1 tsp sugar Add the warm water a little at a time until a soft but not sticky dough results. (You may not use all the water) Lightly flour the worktop and knead the dough until creamy. Divide the dough into 6. Shape. Put on baking tray. Cover with a tea towel and leave to rise in a warm place. Bake for 10-15 mins. Basic Bread Dough
1/2pint household milk
4 level tblsp dried egg mixed with 4 t tblsp water (2 eggs)
4ozs grated cheese (100g)
1 breakfast cup breadcrumbs
Salt and pepper
¼ tsp dried (English) mustard
Prepare oven – moderately hot (190°C. Gas 5)
Grease a pudding dish.
Add the milk to the egg mixture
Stir in the rest of the ingredients.
Pour into the pudding dish.
Bake for about 30 mins. Until set and golden brown
Beetroot Cakes Ingredients: 6oz (150g) wheatmeal flour ½ tsp Baking Powder 1oz(25g) sugar 4oz(100g) finely grated raw beetroot ½ oz (12.5g) margarine 2-3 Tblsp. milk 1.Set oven to Moderate temperature. Gas 4/5 180/190° C 2.Grease baking tray 3.Sieve the flour and B.P into a mixing bowl. 4.Rub in the marg.. 5.Stir in the sugar and beetroot. 6.Mix into a paste. Add any flavouring essences, if you have any!! Stir in the milk. 7.Place small mounds on the baking tray and bake for 25-30 mins. 8.Can be eaten hot or cold. .
2 bacon rashers
2oz(50g) Self Raising flour
1 reconstituted dried egg (1 egg)
5 tblsp milk or milk and water
little fat for frying
Fry the bacon
Chop into small pieces.
Sieve flour into mixing bowl, add salt
Make a well in the centre and add egg. Beat with a wooden spoon.
Add the milk a little at a time – producing a batter.
Stir in the bacon.
Heat your frying pan and wipe with a butter or lard paper.
Drop a spoonful of batter around the pan.
Cook for 2 – 3 mins on each side until brown and crispy
Bacon and Potato cakes
1-2 rashers bacon
12oz cooked potato (350g)
1 tblsp chopped parsley
salt and pepper
1 tblsp flour
little fat if necessary
Fry bacon until crisp. Remove rind
Chop into small pieces
Mash the potatoes and add enough milk to make a fairly firm mixture.
Add the bacon, seasoning and parsley.
Form into rounds, 4 large or 8 small.
Lightly coat the cakes in flour.
Heat the frying pan that you used to cook the bacon.