Per Week

4ozs (100gBacon 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 2pt1 pkt skimmed milk per month

8oz sugar

1lb preserves every 2 months

2ozs tea

1 fresh eggWent down to1 per 2 weeks

1 pkt dried egg every 4 weeks

12ozs sweets every 4 weeks

Dried Pea Soup (Use the Pressure Cooker)

Ingredients: 8oz (200g) dried peas2 onions2 carrots1 small turnip1 pint water1 tsp sugar1 sprig mintsalt and pepper•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 flour1 tsp sugarpinch salt1 tsp dried yeast 150ml warm/tepid waterPrepare 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 sugarAdd 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.

Cheese PuddingIngredients: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 flour½ tsp Baking Powder1oz(25g) sugar 4oz(100g) finely grated raw beetroot ½ oz (12.5g) margarine 2-3 Tblsp. milk1.Set oven to Moderate temperature. Gas 4/5 180/190° C2.Grease baking tray3.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..

Bacon FrittersIngredients:2 bacon rashers2oz(50g) Self Raising flourpinch salt1 reconstituted dried egg (1 egg)5 tblsp milk or milk and waterlittle 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 cakesIngredients:1-2 rashers bacon12oz cooked potato (350g)1 tblsp chopped parsleysalt and pepper1 tblsp flourlittle 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.•Cook the cakes on each side until brown.