Doughboys, not sure when this recipe dates from, but it was cooked circa 1914-18
1/2 teaspoon baking powder
2oz shredded suet
pinch of salt
Mix with cold water into a dough Divide into balls and drop into boiling water Boil for 15 minutes
They are really nice with jam
1 oz cornflour
3/4 teacup ofmilk
2 dried eggs
1/4 teaspoon ready made mustard
pepper and salt
oh 2 tablespoons bully beef
Soak the dried eggs for a couple of hours Mix cornflour with a little of the milk into a paste Stir in the rest of the milk and the dired eggs Season and add the bully beef Melt the margarine in a frying pa pour in the mixture and serve when the underside is brown
2 oz margarine
1 cup cooked spaghetti
2 tablespoons flour
1 cup milk
1/2 can tomato soup 1/2 lb grated cheese
salt pepper mustard to taste
Melt the margarine in the top of a double saucepan. Stir in the flour, add the milk, stir until thick and boiling Add the speghetti and the soup, stir until pping hot Add 2 beaten eggs, Stir over boiling water for two minutes add the cheese, salt, pepper and mustard When the cheese melts serve on hot toast.
Now from the trenches
Smash up Army biscuits with a bayonet.. In your canteen mix with water and some orange peel. Boil until it forms a paste. Serve with condensed milk.
The Winner in the First World War Great British Cook off goes to the following recipe.
Batter some Army biscuits into a fine dust with your entrenching tool. Mix with Plum and Apple jam to taste. Warm and serve. Follow with Army biscuits bathed in sizzling hot ham fat and spread with toasted cheese.
It just beats the hell out of egg on ronay any day:)