Wartime Kitchen – Ration Book Cooking

Recipe round up coming soon

WW2 Rations 1940: per one person (adult)

 Leek and Potato Soup

1 tbsp lard or oil
3 large leeks
1 1/2 lb potatoes
4 pints stock

Heat the oil over a moderate heat, add the cleaned chopped leeks, and
let them sweat for while until they start to soften.  Add the potatoes,
chopped into 2in chunks and cook for a couple of minutes.  Add the stock
and cook until the leeks and potatoes have cooked, about 30 minutes.

Egg and Sausage Pie
3 eggs
8oz sausages (approx 4 sausages) I browned the sausages first although this is not required
1/4 pint milk
salt and pepper
1/2lb short pastry   (I substituted vegetable shortening, couldn’t face lard, for half the butter in this recipe)

Line a deep sandwich tin with pastry, Place sausages, sliced length
ways, on the pastry.  Beat the eggs with the milk and a dash of salt and
pepper and pour over the sausages.  Bake for 45 minutes in a moderate
oven.  Use hot, or when cold cut into wedges and serve with lettuce and
sliced tomatoes.

Porridge