Friday, August 14, 2015

“Flavouring makes all the difference.”

Rationing in Britain continued for years after World War II ended in Europe in May 1945, and the Ministry of Food continued to churn out its advice to housewives, as it had done throughout the conflict. One of its main avenues was via the (approximately) weekly Food Facts leaflets. Leaflet number 278 was published in the first week of November, 1945, and was dedicated to helping relieve the monotony of everyday dishes by suggesting some simple flavouring additions.

Flavouring makes all the Difference.
Even everyday, taken for granted dishes can be made to taste different, and otherwise uninteresting food can be given a fillip, by clever choice of herbs and other flavourings. And because well-flavoured food creates appetite, you enjoy it more and digest it better. Try some of these suggestions and experiment yourself, too. You’ll get compliments on your cooking, and the family will get more good from their meals.
Dried mint or thyme is good in potato soup. Try a pinch of dried marjoram or basil. Because it has a strong flavour, use the basil sparingly.
Add a small piece of a clove of garlic or a pinch of dried basil, or a bay leaf. Don’t overdo these, as they are all strong flavourings. Paprika is good with meat stews, also 2 or 3 whole cloves or a pinch of ground cloves.
Try rubbing a cut clove of garlic round the salad bowl before making your salad. Or mix in a little grated orange rind, or a little grated horseradish. Pickle vinegar adds flavour to salad dressings.
As an alternative to parsley sauce with fish, serve mustard sauce or a sharp sauce made by adding chopped pickles to any plain sauce recipe. Or add grated horseradish to white sauce and serve with fish, or bake the fish with sliced onions and nutmeg.

There was an additional recipe at the end of the leaflet:

Chocolate Sauce.
Ingredients: 2 level tablespoons flour, 1 level tablespoon cocoa, ½ pint milk and water, 1 level tablespoon sugar, few drops of vanilla essence.
Method: Mix the flour and cocoa to a smooth cream with a little of the milk and water and bring the remainder to the boil. Pour onto the blended mixture, return to the pan and bring to the boil, stirring all the time. Boil gently for 5 minutes, remove from the heat and stir in the sugar and essence. Serve with baked apples or stewed pears or apples, or with a steamed or baked pudding.

1 comment:

Mantelli said...

I really don't understand the old-time British aversion to garlic. I can't imagine using a small piece of a garlic clove to flavor a whole stew or just wiping a little garlic flavor onto my salad bowl.