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Ration RecipesFrom the Queen’s Nurses’ Magazine 1946-1957

Hot Potato Dogs | 1946
6 medium well scrubbed potatoes
6 sausages (skinned)

Remove a centre core, using an apple corer, from the centre of each potato, and stusff the cavity with sausage meat. Bake the potatoes in their jackets in the usual way. Serve hot.

Fricassee of Tripe | 1946
Tripe is often available, and if the patient likes it, is very suitable for an invalid.
¼ lb dressed tripe
½ oz margarine
¼ pint milk and stock
1 dessertspoonful chopped parsley
Small onion
½ oz flour

Wash and cut up tripe. Cover with water and bring to boil. Dran, Cover with stock or fresh water. Add salt and onion, finely sliced. Cool very gently until tender. Strain.

To make the sauce, melt margarine, add flour, and blend over the gas and gradually add ¼ pint liquid. Bring to boil, stirring all the time and cook for three minutes. Season. Reheat tripe in the sauce, and lastly add parsley.

Corned Beef and Raisin Sandwiches | 1946
4 oz corned beef – flaked
2 oz seedless raisins
1 tablespoonful mayonnaise
Bread and margarine

Pour boiling water over raisins, allow to stand for 10 minutes, drain and chop. Mix with corn beef and mayonnaise. Spread between buttered slices of bread, cut into fancy shapes and serve garnished with parsley.

Junket | 1946
Warm ½ pint milk to blood heat. Pour into a glass dish and stir in 1 teaspoonful of essence of rennet and teaspoonful of sugar. Set in a warm place. This is a good stand by as it is so quickly made. Children like it sprinkled with grated chocolate.

Apples in Hiding | 1946
Peel and core 3 or 4 apples; cut into quarters. Drop into a Yorkshire pudding batter just before putting into the oven. See that the batter covers the apples. Serve very hot, with sugar or golden syrup.

Potato éclairs | 1948
1 ½ oz flour
½ oz margarine
1/8 pint water
1 reconstituted egg
3 tablespoonfuls mashed potato

Melt the margarine in the water and bring to the boil. Remove from the gas, add flour immediately and beat until the mixture thickens. Beat in the egg, and if necessary add a little extra water to make the mixture quite soft. Beat in the mashed potato, put the mixture into a forcing bag with a half inch pipe and force onto a greased baking sheet. Bake in a moderately hot over for about 35 minutes. Slit open and fill with a savoury mixture.

A New Way with Rabbit | 1948
1 dressed rabit
1 pint water
1 sliced onion
½ teaspoonful pepper
2 oz fat,
½ pint vinegar
3 oz sugar
2 teaspoonful salt
1 teaspoonful pickling spice
2 tablespoonfuls flour

Cut the rabbit into serving pieces. Mix together vinegar, water, sugar, onion, seasoning and spice and pour over the rabbit. Soak for 36-48 hours. Drain and wipe dry. Heat the cooker, put in the fat, fry the rabbit pieces till golden brown, and ¼ pint of the pickling liquid. Bring up to pressure, cook for 15 minutes and cool normally (i.e. allow pressure to come down without putting under the tap. Thicken the gravy with flour.

Oatmeal Dumpy | 1952
Melt in a frying pan: 2 teaspoonfuls fat. When hot, add to this: 2 teacupfuls coarse oatmeal, 1 medium chopped onion, ½ teaspoon salt, shake of pepper. Toss for ten minutes until golden brown and serve hot.

Benito Sweet | 1956
3 egg whites
1 egg yolk
Juice of 1 ½ lemons
Grated rind of 1 lemon
¼ oz gelatine
½ pint water

Dissolve gelatine in water. Add sugar, beaten yolk, juice and rind of lemons. Whip whites of egg until stiff, fold in all the other ingredients whilst still warm. Pour into decorative glass dish and decorate  with whipped cream and slices of crystallized orange and lemon when cold.

Ginger Beer | 1956
4 quarts water
1 tablespoon ground ginger
½ oz yeast
2 lemons
1 lb sugar

Peel the lemon rind very thinly and add to the water with the juice, sugar and ginger mixed together. Bring to the boil, cool and when lukewarm, ferment for 24 hours with the yeast. Take off the scum and remove the lemon rind. This is an easily made drink with a slight fizz and a favourite of the children.

Gooseberry Sherbert | 1956
1 lb gooseberries
1 lemon
1 quart water
4 oz sugar
Cook the gooseberries in the water until very soft. Put grated lemon rind and sugar in a jug and strain the boiling liquid onto it. When cold strain through muslin. A delicious drink for hot days.

Country Chop Suey | 1956
Six rashers streaky bacon
3-4 onions
5-6 stalks of celery
2 oz mushrooms
½ oz cornflour
½ pint water
Salt, pepper
1 teaspoonful soya sauce
1 small or half a large cabbage (shredded)
6 oz cooked sphagetti

Kromeskies | 1957
8 oz mixed white meat
¼ pint thick brown or tomato sauce
8 thin rashers of bacon
½ pint fritter batter

Season the meat and mix it with the sauce. Divide into 8 and roll in cork shapes. Wrap a piece of bacon round each and dip batter and fry.