The Australian Women’s Weekly is my main source of information about the way women lived during WWII. Sometimes there is propaganda, sometimes paid adverts, often interesting home decor, recipes and fashion ideas and then there are the letters of readers and advice columns. Sometimes there is just a small snippet of interest that catches my eye – something I have never heard of before, or something that makes me think in a differnt way. The following are such articles, in reference to today, 11 November –
From August 1937
Of course now it’s only one minute silence because two minutes was too long for us to stay quiet. I have always been confused about the difference between Armistice Day and Remembrance Day – no longer!
So today is our fifth day on wartime rations, and I think the kids are really getting into the swing of things. Miss Ten asked if she could have ‘national loaf’ for breakfast with milk again (while the rest of us had porridge, soaked overnight first this time which makes it cook quicker and go further).
The kids have even started calling the bread “Hitlers secret weapon,” which they think is hilarious. They also know the five
favourite most used wartime ingredients – cabbage, wholemeal flour, oats, carrots and potatoes!
I actually love potatoes, as they are so versitile. And you can grow them, which makes them easier To obtain than rice or pasta for most people in the UK and Australia.
Today’s lunch was prepared last night while dinner was cooking – baked potatoes. Scooped out and mixed with fried bacon (out first this week, and it smelt SO good) and some shredded cabbage, it’s in sandwhiches for the kids and back into the potato skins for us.
Dinner tonight was one of the most famous war time dishes ever – Woolton Pie. There are many recipies around, but this one from Wikipedia is great, you just use what you have.
“The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and, possibly, turnip. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The recipe could be adapted to reflect the availability and seasonality of ingredients.”
I used one onion, 2 stalks celery, 1/4 cabbage, 1/4 cauliflower, 3 carrots and 1/2 capsicum, and I added 1/2 cup oats, 1/2 cup red lentils, 1 tbsn Vegemite, some chopped sage and three cups of water for the filling.The pastry top is left over mash, about 1 cup, 1 cup wholemeal flour, 1/2 cup dripping, sprinkled with about 1/2 cup grated cheese. Here are some more carrot ideas, from July 1944 –
We also had a slice of bread and cheese, no butter, for supper.