1945 WILTSHIRE MEAT CAKES
Sausages were not rationed but lacked meat and flavour but provided the basis for hearty meals and were popular hence lengthy queues at the butchers shop. Today’s sausages are meatier and better quality in general and make a cheap and filling dinner for the family.
Ingredients
2 Large tomatoes skinned and chopped
8oz Minced Beef
8oz Sausage meat
½ tsp Paprika
1 oz soft breadcrumbs
1 tbsp chopped parsley
1 egg
Salt & pepper
For frying
1oz dripping or fat
Method
Mix the tomatoes with all of the other ingredients. Form into 8 small round fairly flat cakes. Heat the dripping or fat in a large frying pan. Cook the cakes rapidly for 2 minutes on each side then lower the heat and cook steadily for 11 minutes. Serve with creamed potatoes and a green vegetable or serve cold with a yummy salad.
GYPSY TART
There are several versions of this tart and it was very popular. This version is the one made when rationing was still in force in 1945. Evaporated Milk was highly prized so drinking it in the dead of night straight from the can was frowned upon, lots!
Ingredients
For the shortcrust pastry
6oz (175g) plain flour
Pinch of salt
3 oz (85g) fat/lard/
Water to bind
For the filling
1 oz (25g) butter or margarine
2 oz (50g) Demerara sugar
1 level tbsp golden syrup
1 egg
¼ pint (150ml) evaporated milk
Method
For the pastry, sift the flour and salt into a bowl, rub in the fat and add sufficient water to make a dough with a firm rolling consistency (alternately use ready made and ready rolled shortcrust if you prefer), Roll out and use to line a greased 8 inch (20cm) flan tin or ring on a n upturned baking tray.
Preheat the oven to 200°C (400°F), Gas Mark 6 and bake the pastry blind. (Used dried beans and peas or those little ceramic balls ON a bed of baking parchment or greaseproof paper) for 15 minutes. Take the pastry shell out of the oven and lower the temperature to 160°C (325°F) Gas Mark 3
While the pastry is being blind baked, prepare the filling. Cream the butter or margarine with the sugar and syrup. Beat the egg and add to the creamed mixture then slowly stir in the evaporated milk. Spoon into the part baked pastry case, return to the oven and bake for a further 20-25 minutes or until the filling is firm. Serve cold.
On this rationing theme, I will share my favourite great-aunt's recipe for an economical fruit cake whish is really easy to make. My aunt and uncle lived in Over Peover near Knutsford and it was heaven on earth.
ROSA KATE GROVES’ WARTIME CAKE
Ingredients
1 Cup (that will have been a proper tea cup not a mug) of cold tea (builder’s preferably)
1 cup of sugar
2 cups of dried mixed fruit
¼ cup of margarine
2 cups of plain flour
1 tsp bicarbonate of soda
Method
Put the tea, sugar, fruit and margarine into a pan and boil for 3 minutes. Stand until cold. Mix in the flour and bicarbonate of soda. Place in a greased cake tin and cook in a slow oven for 2 hours. I’d say 150°C (300°F) Gas Mark 2/3. Do not open the oven door during this time. Cake is cooked when a skewer inserted into the middle of the cake comes out clean. Leave to cool. Nice with a big slice of butter on it no doubt.
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