Why not try today's recipes for a thoroughly nutritious and inexpensive three course meal:

All quantities are for 4 servings.

 

 

 

 

 

 

 

 

Pea Pod Soup

Thoroughly wash your pods and place in a saucepan. Add one large potato and onion, plus a pinch of salt and pepper. Cover with boiling water and cook with lid on until tender. Force pods and vegetables through a sieve, then return to the saucepan. Blend 1 oz of flour, for each pint of soup, with cold water. Add some of the soup to it before returning it all to the saucepan. Stir the saucepan until its contents return to the boil and the soup looks nice and creamy. Serve hot.

Corned Beef with Cabbage

Cooking time 10 - 15 minutes

1/2 oz cooking fat
1 leek, sliced
1 lb corned beef, cut up small
1 lb ready cooked potato cut small
1 dessertspoon flour
1/2 small cup vegetable water
1 cabbage, shredded
salt

Heat the fat in a stout saucepan, add the leek and fry lightly. Add the corned beef and potatoes, sprinkle with the flour and add the vegetable water. Stir all together until very hot. Meanwhile cook the cabbage in a very little salted water with the lid on the pan. Drain and serve on a hot plate, topped with the corned beef mixture.

Poor Knight's Fritters

Cooking time: only a few minutes

8 slices of bread
a little margarine
jam
reconstituted dried egg
milk
a little fat for frying

Make sandwiches of the bread, margarine and jam. Cut into squares or fingers. Dip in a beaten mixture of dried egg and milk and fry in a little hot fat. Sprinkle with sugar.

As an alternative: serve with a helping of custard.