Medstead's 1918 Recipe Book

Tryed Wartime Recipes - Published for the Garden Fete at Medstead Manor, July 1918

The proverb about too many cooks does not apply to this book. The experience of a hundred cooks and the skill of one thus brought together, will introduce to many tables, dainty dishes which have hitherto been enjoyed by few. These recipes have been kindly contributed 'for the good of the cause' by practical cooks and housewives and are all well-tried home favourites. The Editor sincerely thanks all who have helped in the production of this Cookery Book and those who are going to help by purchasing it. May they find fitting reward in an added zest at feeding time.

Tomatoe Soup
Half teacup Tapioca, stewed until clear, in one pint stock or water. Stew in another pan five or six tomatoes, 2 onions, ham bone or bacon parings. Stew till tender and rub through a sieve. Add tapioca, flavour with pepper, salt, etc.
E. C. Bradford

Potatoe Soup
Four large Potatoes, 1 small Turnip, 1 Spanish Onion, a little Celery, 1 oz. Butter, 2 tablespoonfuls of Ground Rice, 4 pints water, 1 pint of milk or more, pepper and salt, peel and cut potatoes into thin slices, cut small the other vegetables, put them into a sauce­pan with the water and boil until tender. Pulp through a sieve, return to saucepan with milk, butter, pepper and salt, add rice previously mixed with cold milk and boil for 7 minutes, stirring all the time.
M. Lerwill

Lentil Cutlets
One teacupful Lentils, 1 breakfastcupful water, 1 onion, small pat Margarine, 1 teaspoonful ketchup, pepper and salt, 1 tablespoonful Ground Rice. Put lentils in pan with water, onion, margarine and season­ing, allow to cook slowly for 2 hours; then mix in ground rice and cook for a few minutes longer. When cool, form into cutlets, coat with egg and bread crumbs or a batter of 1 tablespoonful flour and half teacup of milk. Fry in hot fat.
H. Newlands

Fish and Macaroni Cakes
Four ozs. Fish, 2 ozs. Macaroni cooked), 2 table-spoonfuls of milk, pepper and salt, a litile chopped parsley and 1 egg. Remove all skin and bone from the fish, put into saucepan along with the macaroni, milk, pepper and salt, toss about to heat, turn out, form into flat cakes, egg and breadcrumb them, then fry in very hot fat.
E. Newlands

Fish Pie
Nice dinner for four persons. Take a Tin of best Salmon, put contents at bottom of large pie dish, cover up with Mashed Potatoes, pepper and salt to taste, add little bits of Margarine or Butter on top, put in a hot oven for twenty minutes, serve with white sauce.
Kate Wilkins

Good Dinner for Two Persons
Half a pound of Shin of Beef, cut into small pieces, put in a jar in moderate oven till tender, put 2 cubes of Oxo in a pint of water (boiling water), one table-spoonful each of Margarine or Butter, cornflower, mix well together, add salt and butter to taste, then boil together for five minutes, serve with potatoes.
Kate Wilkins

Breakfast Dish
A plain, economical and quickly prepared breakfast dish. 2 eggs well beaten, 1 teacupful milk, a little pepper and salt, 3 or 4 slices of bread about 3/4 inch thick, mix ingredients well together, dip bread both sides in mixture, fry in a little dripping or lard and serve very hot. Sufficient for 3 or 4 persons.
Ursula Watson

Savoury Meat Pudding
Half-a-pound of grated Carrot, 1 onion (chopped); 1 dried egg, cold meat or sausage meat as available, 1Ib. of mashed potatoe, 1 dessert spoonful of chopped parsley, salt, pepper and nutmeg to taste. Method - If you have as much as half pound of meat - cold, fresh or sausage meat - so much the better; if you have only a few ounces, the pudding will still be delicious. Mince the meat finely and mix it well with the potato, carrot, and onion. Add the parsley, season­ing and beaten egg, and if necessary a little stock. Put into a greased mould, and steam for two hours or longer.
V. M. Laker

Sausages with Lentils
Half-a-pound of Sausage Meat, a few Lentils boiled till quite soft, a few mashed cold potatoes and a little boiled rice. Mix together and make into Rissoles; roll in breadcrumbs or fine oatmeal and fry in a little fat. It will make the sausages go much farther and is very tasty.
A. Knight

Cheese, Rice and Cabbage
Mix some dripping in saucepan, add some cooked cabbage chopped finely. Season well with pepper and salt, and after a few minutes cooking add some boiled rice. Let it get quite hot and 2 minutes before serving, stir in some grated cheese. It can then be formed into rounds, like a nest, and a poached egg (or a scrambled one) can be placed in centre.
E. MacGregor

Potatoe Roll
Half-a pound of potatoes, half-a-pound of barley flour, a little dripping, pinch of salt, baking powder and some cold water. Cook and mash the potatoes, mix with flour, salt and baking powder, rub in dripping and mix into stiff paste with cold water. Roll it out and spread with any kind of cooked vegetables cut into dish, some fried onion and a little bacon chopped finely. Roll it up and bake in medium oven hours. Serve with brown gravy.
E. MacGregor

Vegetable Pie
Ingredients. - Half-a-pound of cold potatoes, 2 ozs. vermicelli, 2 large onions, 2 hard boiled eggs, half-a-pound of tomatoes, 1oz. butter (not necessary), 1 table spoonful chopped parsley, white sauce, pepper and salt. Grease a pie dish and cover the bottom of it with slices of tomatoe. Peel and slice the onions, fry them a golden brown. Place a layer of slices of hard boiled eggs over the tomato, sprinkle with pepper and salt, parsley, and a little of the fried onion; cover with white sauce. Cook the vermicelli in boiling salted water for ten minutes, take it up, drain well, and then put a layer of it in the pie dish. Continue with these layers until the dish is full. Cut the potatoes into slices, cover the top of the pie with these, place a few pieces of butler or any fat on top and cook in the oven till brown. Take it up and serve in the dish. Time required 45 minutes. Sufficient for 3 or 4 persons.
M. Roake

A Delicious Supper Dish
Stew some onions very slowly in skim milk. When cooked, put on a dish. Thicken the milk with maize flour, seasoning with pepper and salt. Pour over the onions, then grate cheese thickly over the top. Brown in oven.
E. Butt

Savoury Cakes for a Meatless Day
Take three heaped tablespoonfuls of flour, chop up a little spring onion and a little parsley, pepper and salt to flavour, mix up with a little milk to the con­sistency of cream and fry in a little fat. Enough for three persons.
A. Knight

Savoury Cakes
Boil together half-a-pound of rice and a good sized onion. When quite done, stir in salt and pepper to taste and a teaspoonfnl of powdered sage. Make into small cakes, brush over with beaten egg, roll in fine oatmeal and fry a golden brown in hot fat. This makes a good breakfast without using bread.
F. King

Butter Beans en Casserole
Soak and steam 1Ib. of butler beans, chop up an onion very finely and fry in the fat of 1oz. margarine to a golden brown. Mix in one teaspoonful of curry powder and 1teaspoonful of flour and stir well to­gether before adding the herbs and 3/4 pint slock. Bring up to boil, add the cooked beans and cook gently for one hour.
M. Goteler

Potato Pears
Melt 1oz. of butter, dissolve 2 cubes Oxo in a very little water and mix with the 1 lb. of mashed potatoes, 1 egg, salt and pepper, 3 ozs. of breadcrumbs, 1dessert­spoonful of minced parsley.
M. Goteler

Stuffed Vegetable Marrow
Half-pound minced meat, one slice (chopped) bacon, 2 ounces bread crumbs, quarter pound cooked sieved potatoes - a little chopped onion, cut the end from a vegetable marrow, scoop out the pips and fill with the other ingredients, mixed well together. Bake in brick oven for an hour, keeping well basted. Serve with thick brown gravy.
R. Howard

Bacon Rolls
Slices of bacon quarter of an inch thick, force meat. For the force meat two table spoonsful of bread crumbs, one teaspoon chopped parsley, bind together with an egg, place a spoonful of forcemeat on each slice of bacon, roll up tightly and skewer. Bake in brisk oven for twenty minutes.
R. Howard

Haricot Bean Stew
Ingredients - One pint of haricot beans, one-and-a-half pints of boiling water, a little dripping. One pint of brown gravy. Method - Soak the beans over night and then steam. Then put them into a sauce­pan with the boiling water and dripping and cook gently one-and-a-half hours, or until quite soft. Strain them but do not throw the water away, using it for the brown gravy, instead of stock or plain water. Pour the gravy without straining over the beans and serve very hot. N.B. 1. A little vinegar is an improve­ment and it can be varied by the addition of other vegetables. 2. It is also very good served with a rasher of bacon. 3. In this receipt the water will be reduced to the right quantity for the gravy, so none of the goodness is lost. 4. This stew is quite as nourish­ing as meat stew and the cost is only about 4d.
M. A. Loosen

Vegetable Pudding
Suet crust, carrot, turnip, onion, swede or cauli­flower, butter beans (previously cooked). Slice and fry the vegetables till pale brown, line a pudding basin thinly with suet crust, fill with the fried vegetables and a little stock or gravy. Steam for two and a ha!f hours. Serve with brown gravy.
K. Howard

Beans and Tomatoe
Soak over night half-a-pound of butter or haricot beans. Put in saucepan with hot water, small piece soda, boil till tender, 21/2 to 3 hours, stir in one packet tomatoe soup, cook about quarter of an hour, stiring to prevent burning. Serve hot.
E. K. J.

Fish Pie (without fish)
Boil and mash some Potatoes, without salt. Stir in enough anchovy sauce to colour pink, put in pie dish and brown.
A. J. R.

Rice Fillets
Take 6 ozs. rice, one and a half pints of milk, three teaspoonfuls of grated onion, 3 ozs. butter or margarine 9 tablespoonfuls of mashed potato, pinch of mace, pepper and salt, 2 eggs. Put rice, milk, onion, butter, mace in saucepan and cook till rice is tender, then stir in the mashed potato and 1 egg and pepper and salt, turn out and set aside till cold, then form into fillets and egg and bread crumbs and fry in fat. Enough for 6 people.
F. Hammond

Lentil and Rice Sausages
A good breakfast, luncheon, supper or dinner dish. Three ozs. Lentils, 2 ozs. rice, 1/2 pint water, 1 onion (dried), 1/2 oz. fat, 1/2 teaspoonful herbs, 1/2 teaspoonful parsley, pepper, salt, frying fat, a little rice flour or maize flour for coatings to replace egg if not available. Mince the onions, fry gently in fat; add water and bring to the boil; add to this the rice (well mashed) and simmer for about half an hour or until it is a mash and nearly dry. Add parsley, herbs and other season­ings; mix with half the egg, roll up into sausage shape. When nearly cold dust with flour and brush with the rest of the egg and fry sharply in smoking hot fat. Dish up on mashed potato mound, and if liked, a little pan gravy may be made by adding a little vegetable stock and some corn flour to the fat in the pan; boil up till smooth, season well and serve in a small tureen. These are an excellent substitute for pork sausages, and taste very like it.
Mrs. Dennett

Squab Pie
Cold Meat, Apples, Short Crust, Sugar and Salt, Cut up apples as for apple pie, enough to half fill the dish. Mince any meat and mix with apples, add sugar and little salt. Cover with crust, bake and serve hot with boiled potatoes. Onions may be added if liked.
M. Jereme

Fairy Puddings
One pint water, I Lemon, 3 tablespoonfuls Corn­flour, 2 eggs, 1 oz. sugar. Put on the water to boil with the lemon rind and juice; let it boil for a few minutes, then strain and put back into the saucepan, mix the cornflour with cold water, add sugar and boil. Separate the white from the yolks and beat white to a stiff froth, add to pudding and turn into a wetted mould. When cool, turn out and serve with custard sauce made with the yolks of eggs, 1 teaspoonful of cornflour, a little sugar and 1/2 pint of milk. Mix the egg, sugar and cornflour, then add the milk and boil all together.
E. Newlands

Novel Pudding
Half lb. of flour, three ozs. suet, one teaspoonful yeast powder, two tablespoonfuls golden syrup, a little milk or an egg. Mix all together and steam 2 hours.

Dainty Pudding
One heaped-up teacupful of flour, pinch of salt, one tablespoonful of sugar, 1 1/2 ozs. butter or margarine. Mix well together, then add a tablespoonful of any kind of jam, lastly a teaspoonful of carbonate of soda in a quarter of a teacupful of warm water or milk. Stir well, put into a well greased basin with a little jam at the bottom, cover with a greased paper and steam or boil from 1 1/2 to 2 hours. This pudding is sufficient for 6 persons.
V. Knight

Tapioca Cream
Two ozs. Tapioca, 1/2 Ib. cooked mashed potatoes, jam, 2 pints milk. Boil the Tapioca in the milk till soft. Whist in the potatoe, spread the jam on the bottom of a pie dish, pour in the mixture, put a few small pieces of butter on the top and bake in the oven till brown. A little sugar added to the milk while boiling improves it.
R. Howard

Cocoa Shell Cocoa
Take 3 ozs. of Cocoa Shells (3 1/2 per Ib.) and put them in a saucepan with 3 pints of cold water. Sim­mer gently for 3/4 of an hour and then strain through a fine piece of muslin, add some dried milk, say 1/2 pint (1 tablespoonful of milk powder and 1/2 pint of warm water), and a little sugar or other sweet stuff, re-heat and serve. The Cocoa-shells must not be thrown away, but used a second time with 1 1/2 pints of water and treated as before, less milk being required this time. Then for the third time, simmer them again with one pint of water and you will have obtained 4 pints of very nice cocoa, without counting the added milk, at a cost of 3/4 d. for the lot, that is to say, three large cups of Cocoa for 1/4 d. the three.
Mrs. Dennett

Queer Time Pudding
2 teaspoonfuls of flour, 2 ozs. carb, soda, 1 oz. salt. 1/2 pint syrup, 1/2 pint water, mix all, and steam 3 hours.
E. MacGregor

Froggs Eggs
Boil one breakfast cup of sago in five cups of water until quite clear, add jam or two tablespoonfuls of syrup, one ounce castor or other sugar, place in a wet pudding mould, turn out and serve with a cold custard sauce.
E. C. Bradford

A Novel Fruit Pie
Nearly fill a pie-dish with stewed rhubarb or any kind of fruit. Take two tablespoonfuls of ground rice, half a pint of milk, two ounces of sugar. Mix the rice with a little of the milk, and boil the remainder. Pour it on the rice, add the sugar, and boil until it thickens, stirring all the time. Pour over the fruit and bake in a moderate oven for twenty minutes.
F. Knight

Apple Cake
8 ozs. flour, I oz. sugar, 1/4 teaspoon Car. Soda and just a pinch of cream of Tartar and some margarine or fat to be rubbed into flour, then add 2 Ibs. of apples, cut very small. Mix with milk, bake for 2 to 3 hours in a very quick oven for 1st. hour. To be eaten hot.
M. Lerwill

Potatoe Cakes
Four large potatoes cooked, mash and add about a cup flour, salt and pepper to taste, mix with milk or water, make into small cakes and fry. Parsley or a small quantity of minced meat can be added if required.
B. Halliday

Rice Biscuits
One oz. flour, 2 ozs. sugar (I find 1 oz. quite enough) 2 ozs. maize, 3 ozs. ground rice, 1 teaspoonful baking powder. Mix all well together and bake in moderate oven.
Mrs. George Higgs

Melrose Cake
Quarter of a pound of ground rice, 1/4 lb. flour, 3 ozs. maize, 3 tablespoonfuls golden syrup, one egg, half teaspoonful carbonate of soda dissolved in a little milk. Mix all well together and bake in moderate oven.
Mrs. George Higgs

J. G. CLEMENT, Printer, Caxton Works, Alton.

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