What is this blog about? UPDATE

Extract from the introduction for new readers.

"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 during the blitz 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, 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 three 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. "

*Updated 21 Dec 2008

Other Recipes

Harricot Bean Au Gratin
10 lbs Cooked beans
2 qts White Sauce
1 lb Grated Cheese
1/2 lb Margarine

Method
Mix beans with white sauce, place in greased pie dish or baking dish, sprinkle with cheese and melted margarine, brown quickly in hot oven.

Harricot Beans in Tomato Sauce
10 lbs Cooked beans
2 qts Tomato sauce
1 lb Brown bread crumbs
1/2 lb Margarine

Method
Same as for beans au gratin.

Cornish Pasties
12 lb Raw meat
4 lbs Onions
4 oz Chopped parsley
12 lb Cooked potaoes
Salt and pepper to taste
12 lb Savoury pastry

Method
Pass meat though mincer, chop onions, sweat down and cool. Dice potatoes, add seasoning and mix all ingredients well together. Roll out pastry 1/8 " thick, cut out in rounds, allow 3 oz mixture for each pastry. Wet the edges, fold over, seal well, wash with milk, bake in moderate oven for 35 minutes.
Note
Cooked meat can also be used, but does not require so long in oven.

May 2nd to May 4th 1942

Treatment of By-products

Uses for left over Food Stuff

Bread
Pudding, bread crumbs, sausages, vienna steaks.

Bacon (knuckles)
Bacon and potato pie, flavouring dry pulse soups and sauces.

Beans (dried)
Mixed with tomato sauce for breakfast and served with bacon. Can be added to soups and stew.

Bones
Stocks, sauces, soups.

Beef (cooked)
Cornish pasties, shepherd pie, sea pie, sausage rolls, vienna steaks, croquettes, meat pastries, cold meat, sandwiches and galantine.

Cabbage
Mixed with potato for bubble and squeak, vegetable soup and for braised cabbage.

Carrots
Vegatable soup and salads.

Fish
Fish cakes, fish pie, kedgeree, all kinds.

Galantines
Fried in batter, suitable for breakfast, tea or supper.

Herrings (tinned)
Fish cakes

Mutton
See beef.

Potatoes (cooked)
Saute, cheese and potato pie, cottage pie, potato sald, potato cakes, croquettes, cornish pasties, bubble and squeak, potato pastry.

Porridge
Porridge cakes with bacon for breakfast. Frying in fat, serve as a vegetable.

Preserved Meats
Fritters, other uses as for beef.

Rice
Rice fritters, rice tarts, fruits may be added as it improves flavour.

Vegetables
Soups, vegetable pie, fried vegetables, vegetable salad.

Steamed Roll
Currant roll, fried both sides for supper (fill cold pudding may be used this way).

Cheese
Welsh rarebit, cheese and potato pie, cheese pasties.

Stock Pot Pickings
Making cottage pie and pasties.

Cheese Dishes

Welsh Rarebit
12 lbs Cheese
1 qt Thick white sauce
12 lbs Sliced bread
1 oz Mustard
Salt and pepper

Method
Pass cheese through course mincer, add white sauce, salt, pepper, mix well together. Spread fairly thickly on toast or fried bread. Colour quickly in hot oven.

Cheese and Onion Savoury
Same as for Welsh Rarebit, adding 1 lb finely chopped cooked onion.

Cheese and Potato Pie
25 lbs Potatoes
6 lbs Cheese
2 lbs Onions
8 lbs Savoury short paste

Method
Mash potatoes, grate cheese, chop and stew onion, without colouring. Cover bottom of plate with mashed potato, add cheese and onions, cover with short paste and bake in moderate oven.

Toasted Cheese
12 lbs Cheese
12 lbs Bread for toast

Method
Slice cheese, lay on toast, brown quickly in hot oven.