milkmaid
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wanted world war 2 reciepesi was just wondering if anyone on here uses world war 2 reciepes
i've always been interested in making a little go as far as it can 4 children to feed ,and as my job is physical i need loads of food 
milk is not a problem ,eggs are 
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Nannyp
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WOT NO EGGS Give your hens a talking to Suz.
I am not old enough to help with WW2 recipes, but wonder why you think they will make your food go further. From what I have understood and heard, whilst the country were healthier during the war, as their diet was very strictly controlled by quantity, I think they were often on the edge of anorexia, unless of course their diet was supplemented by rabbit/fish or whatever could be poached for more rural communities.
Have you had a look on Downsizer.net...they may have some useful tips.
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milkmaid
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i know brand new pen bigger than a lot of gardens and they
are still not laying although 1 eggs today out of 30 hens  were's the stuffing 
agreed nannyp ,i've always been interested in that era's cooking anyway
also like amish reciepes ,
mind you rice pudding is always on the menu 
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Nannyp
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Oh yes, I've heard about the rice pudding...no wonder Nonie has run away to Uni 
Hope you get some more eggs soon.
Have you Googled for WW2 recipes?
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shanzi
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I have a book "We'll Eat Again" - A collection of recipes from the war years - selected by Marguerite Patten. ISBN 0-600-32524-5. You might find this book of interest to you.
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milkmaid
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that sounds of interest ,
thank you
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SephieG
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| shanzi wrote: | | I have a book "We'll Eat Again" - A collection of recipes from the war years - selected by Marguerite Patten. ISBN 0-600-32524-5. You might find this book of interest to you. |
My mum's got that book I think, or one very like it. It's very interesting with all the 'mock' this and that recipes but most seem to be made from potatoes.
When I'm needing to be a bit frugal, I tend to buy plain dried pasta, couscous, rice and pulses as there's lots you can do with them especially soups and stews (add some dried herbs too). You can buy large quantities as they keep for ages. It's also worth investing in a pressure cooker to cut down on the cooking time (and fuel). Cheaper/tougher cuts of meat can be made surprisingly tender when pressure cooked.
Also find out when your local shops get their perishables delivery. (My Tesco on a Tuesday morning and Sainsbury Weds midday are awash with marked-down produce!)
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