We recently stumbled across this wonderful book of wartime recipes, perfect for penny pinching traditional home cooking.
Supplemented by recipes by the Daily Telegraph Home Cook, this delightful facsimile edition includes recipes for the perfect omelette made with dried egg, mock cream, mock fish pie (made with Jerusalem artichokes!) and seven ways to stuff potatoes, but in amongst the more horrific attempts to feed a family on meagre rations are some dishes that would grace any good cook's table today: jugged steak, red cabbage, hot and cold, fresh fruit charlotte and spiced fruit gingerbread. Even recipes that seem heavily reliant on tinned milk, marge and dried egg, when made today with fresh milk, butter and whole eggs will work a treat.
Available in store or via mail order.
129 pages/ 184mm x 122mm/ £7.99
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