Vegetables

Note
All root vegetables or vegetables grown below the ground are placed into cold water. All green vegetables or vegetables above the ground are placed into boiling water. All dry vegetables (pulses) are covered with boiling water and allowed to soak for 18 hours.

Cabbage
A new method of cooking to preserve the vitamins.
50 lb cabbage

1. Obtain the cabbage as fresh as possible.
2. Use all the cabbage except thick stalks and yellow leaves.
3. Wash thoroughly in salt water.
4. Use the smallest possible amount of water.
5. Have the water boiling before adding the vegetables.
6. Add salt and a little vinegar to water before adding the vegetables.
7. Gradually add the vegetables to the water to prevent the water going off the boil.
8. Cover whilst cooking.
9. Cook vegetables only until tender.
10. Arrange cooking of vegetables to be served as soon as possible.
11. The same water can be used fo the 2nd cooking of the cabbage.
12. Use the water after straining for soups and gravies.

Brussels Sprouts
40 lb Brussels sprouts
4 oz salt

Use the same method as for cooking cabbage.

Boiled Carrots, Turnips, Swedes and Parsnips
40 lb vegetable
2 oz salt

Method
Peel and cut vegetables in neat squares or finger shape. Place in cold water, add salt, bring to the boil and cook steadily till tender. The water, when drained off, can be used for soups or gravies.
Note
The above vegetables can also be mashed and a little margarine added and served as buttered carrots, turnips, Swedes or parsnips.

Vichy Carrots
40 lb carrots
A little sugar
½ lb margarine
Salt to season

Method
Clean and cut carrots into round slices. Place in saucepan, add margarine, and sweat down. Barely cover with cold water, add sugar, salt and simmer till tender. Reduce liquid and pour over the carrots when serving.

Dry Vegetables (Pulses)
Haricot beans, butter beans, green peas.
10 lb Haricot beans or other dried vegetables.
12 oz carrots (whole)
12 oz onions (whole)
1 lb bacon trimmings
A few peppercorns tied in a bag
Salt to season
A faggot (a small bundle of herbs, parsley, stacks, thyme, bay leaves added to the dish for flavouring)

Method
Soak vegetables for 18 hours and cover with fresh cold water before bringing to the boil. Skim, add whole vegetables and other ingredients, simmer until tender, remove the garnish and then strain before serving.
Note
When cooking green vegetables (peas) add a little chopped fresh or dried mint.

Braised Cabbage
A method of using up left over cabbage.
40 lb cabbage
2 qts brown sauce
1 lb carrots
Salt and pepper to season
1 lb onions
A little melted fat/ margarine
1 lb bacon trimming
2 qts stock

Method
Place sliced vegetables and diced bacon trimmings in a baking tray. Cover with cabbage, repeat with sliced vegetables and bacon and then cover again with cabbage. Add the stock and fat, bring to the boil and cover with greaseproof. Cook in a fairly hot oven for approximately 1 hour. Strain off the stock, add the brown sauce and serve with cabbage.

Potatoes

Fondante Potatoes
65 lb potatoes, unprepared
2 oz chopped parsley
1 lb margarine
Salt to season
4 qts stock

Method
Peel and wash potatoes, place in greased baking trays, tree parts cover with stock and season. Cook in hot oven. Frequently brush with melted margarine to form a brown gloss on top. Sprinkle with chopped parsley when serving.

Sauté Potatoes
65 lb potatoes, unprepared
2 oz chopped parsley
3 lbs dripping - 1st class
Salt and pepper to taste

Method
Peel and wash the potatoes, boiled or steamed till just cooked, cool and slice in ¼ " slices, lightly brown in hot shallow fat. Strain off, well season and sprinkle with chopped parsley before serving.

Lyonnaise Potatoes
These are Sauté potatoes with 1 lb shredded cooked onions added.

Savoury Potatoes
65 lb potatoes, unprepared
2 lb grated cheese
1 lb onions
2 qts stock
2 oz chopped parsley
Salt and pepper to taste
Nutmeg

Method
Peel and wash potatoes, cut in slices, 1/8 " thickness. Peel and shred onions, mix well together and season. Place in greased baking trays, three quarts cover with stock. Sprinkle with grated cheese and cook in a hot over. Sprinkle with chopped parsley before serving.
Note. The cheese in the potatoes is not popular and can if desired be left out, if this is done, cover potatoes with greaseproof paper, till nearly cooked, the remove paper to colour potatoes.

Mashed Potatoes
65 lb potatoes, unprepared
1 lb margarine
2 qts milk
Salt, pepper and nutmeg to taste

Method
Peel and wash potatoes, place in containers, cover with cold water, add slat bring to boil, cook till tender, strain off, pass through masher or sieve, place on warm part of stove, add margarine, seasoning and boiling milk, mix thoroughly, arrange neatly in serving dish.

Baked Jacket Potatoes
65 lb potatoes

Method
Peel and wash potatoes, cut in strip ½ " square. Drain potatoes well, place in frying baskets. Carefully add to hot fat and cook till light golden colour, and remove from fat when fat is reheated. Return potatoes and finish cooking. Drain well and sprinkle with salt before serving.

Parmenter Potatoes
65 lb potatoes
3lbs dripping 1st class
2 oz chopped parsley
Salt and pepper and nutmeg to taste

Method
Peel and wash potatoes and cut into ½ inch squares. Drain well and heat the dripping in a baking tray (sufficient to cover the bottom). When hot place in potatoes and season with salt, cook for 5 minutes, then place in a moderate oven to finish cooking and colour to a light brown. Strain well before serving.

Roast Potatoes
65 lb potatoes, unprepared
3 lbs dripping
2oz salt

Method
Peel and wash potatoes. Heat the dripping, place in the potatoes and allow to colour lightly on top of stove. Place in hot oven to finish cooking to a golden brown. Baste frequently. Strain off the fat and season before serving.

Steamed potatoes
65 lb potatoes, unprepared

Method
Peel and wash potatoes, season with salt and cook in a steamer for 20 minutes.

Steamed jacket potatoes
65 lb potatoes, unprepared

Method
Scrub well and place in the steamer for 20 minutes.

Introduction: W/145800. Axtell. J. M

During 1942 my Grandmother Jose Axtell (aged 21) became one 200,000 women to be conscripted into the Auxilary Training Services (ATS). The ATS was the women's branch of the British Army during the second world war. After the National Service Act of 1941, it became compulsory for unmarried women between the ages of 20 to 30 to join one of the auxilary services. This included Princess Elizabeth, our future Queen, who was trained to drive military vehicles during 1945.

Jose became a member of the ECTC or emergency catering training core. During 1942, she trained for three weeks in Honiton, Devon at the Catering Training Core facilities. After her initial training she moved to the Colchester Garrison where she cooked meals for the troups. Colchester was targetted on many occasions between 1942 and 1944.

In April 1944, Jose married Sidney Brackley of Coleshill. Their first child Gillian Mary (my mother) was born two days after VE day in May 1945. Their second child, Ernest John was born two and a half years later. However he died when he was nearly four in an unfortunate accident. Wendy Elizabeth was born during 1955 and became my mother's little sister.

This blog is based on her training notes during her six weeks in the E.C.T.C at Honiton. It includes the recipes that were cooked for the troups and notes that were important for her overall training.

Jose died in March 2007 and this is in tribute to her life, as she will always be missed my her family and friends.

Rachel Seymour