Thread: ARRSE, The 1939-45 Version. No Spivs Allowed.

And for dessert:

Sugarless Apple Dessert

Ingredients:
Cooking apples
Condensed milk
Orange juice
Nuts or grated chocolate

Method:
Grate raw cooking apple.
Whip together with the condensed milk.
Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top.

Do you have any other tasty suggestions for meal times RB?

we have the basic ingredients Bully beef, hardtack, sand and flies - I might have some water if I can drain a little out of the radiator of the Chevrolet

The CO will be in a frightful bate if I offer him corn beef surprise again

Maple
By the Water Bowser
Third Palm on the left
Benghazi

Well, there's always 'fly pie' or 'hangar floor', but for that you need raisins. I presume those gerbil-creatures leave raisins about the place ...

We were saving those for the Plumb duff

Originally Posted by Border_Reiver

Dreamed I was in the Army and Navy Club and bumped into a Major Martin RM .

Met the same fellow. A commissioned officer, but stank like a tramp. Club Secretary was all for throwing him out, but a kindly Naval type said he would arrange for the chap to have a prolonged Regimental Bath instead.

What is going on at the BBC! I tuned in last night to listen to the news and there was some Northern Johnnie reading it, name of Pickles. I'm all for these stout Northern types joing the forces but for Heaven's sake, this IS the BBC!

Originally Posted by Maple

We were saving those for the Plumb duff

No recipes for that in Gert and Daisy's wartime cookery book, but you could try this from Unilever, the makers of Stork Margarine. I'm sure you can find an alternative to a nut mill in Benghazi.



At this - our fifth wartime Christmas - we shall not be able to give our families all the good things which we associate with the 25th December, but if we have saved up our little stocks of dried fruit, it is surprising how many party dishes we shall be able to make.

In this leaflet we are giving several Christmas Pudding and Cake recipes, Mincemeat, and some biscuit and other pudding recipes too. Some of the recipes include our home-grown nuts. Not all of you will be able to obtain them, but if you have your own trees or live in districts where they grow, use them to help with your Christmas cooking. They give a lovely flavour and make your dried fruit go further. For those unable to get the nuts, an alternative recipe is given in every instance.

Fruit flans are always popular and go well with a cold supper, as they can be made the day before. Cookery Notes No. 47 give instructions for making wartime flans, with many suggestions for the fruit filling.

Note 1. Home-grown cob or hazel nuts need not be peeled. Walnut skin is sometimes bitter, and the nuts are nicer if it is removed. Pour boiling water over the walnuts, leave them in the water for a few minutes, then remove the skin.

To use the nuts for cooking, if you do not possess a nut mill (they are now unobtainable), chop them finely with a sharp knife. You will find the best way is to slice them first, then proceed with the chopping in the same way as mint is chopped.

Note 2. In all the recipes, if you cannot use the dried fruit stated, use an equal weight of another kind.

Note 3. A little ale or brandy can be added to the Christmas Puddings if these are liked or available, but they are not essential. Be careful not to make the mixture too wet.

Note 4. Do not make the Christmas puddings before December 1st.

Christmas Pudding
(including Breadcrumbs, and Nuts, if vailable)

1/4 lb self-raising flour
1/4 lb margarine
2 ozs breadcrumbs
2 ozs chopped nuts (if available)
1/4 lb sugar
1/4 lb raisins
2ozs sultanas 2 ozs currants or prunes
1 level tsp mixed spice
2 tbsp dried egg
rind of orange, if available
pinch of salt
milk to mix

Clean all the dried fruit. Chop the nuts finely. Sieve the flour, dried egg and salt into a basin. Add the dried fruit, nuts, breadcrumbs, sugar, spice and grated orange rind and mix all together. Melt the margarine and pour over the dry ingredients and stir well. Add a very little milk so that the mixture is moist all through but quite stiff. Give a final stir, and pour into a well-greased basin. Cover with greaseproof paper and a pudding cloth, and steam for 2 hours. When the pudding is cols, remove pudding cloth and greaseproof, and re-cover with clean dry greaseproof and another pudding cloth: this helps the pudding to keep well. Store in a dry place. Before serving, steam again for 2 hours.

Makes one pudding sufficient for 8 persons.

Christmas Cake

8 ozs self-raising flour
3 ozs margarine
3 ozs sugar
8 ozs mixed fruit (sultanas, currants, raisins or prunes) 2 tbsps dried egg
1/2 level tsp mixed spice
10 tbsps milk to mix
pinch of salt

Sieve flour, dried egg, spice and salt into a basin. Clean the currants and sultanas, and stone and chop the raisins or prunes. (Prunes should be soaked in cold water overnight). Cream the margerine and sugar together, and beat well. Add a little milk and sieved flour mixture alternately, a little at a time of each, until all the 10 tablespoonsful milk and flour have been beaten in. Add the dried fruit, and give the mixture a final stir. Line a cake tin with greaseproof paper and brush over with melted margarine, and pour in the mixture. Bake 1 hour in a moderate oven (Regulo Mark 4), then 1 1/2 hours in a very slow oven (Regulo Mark 1).

Sufficient for 8 -10 portions.

Originally Posted by Cuddles

. . . nothing relieves the torpor of a long site-guard so much as a cheery w4nk, with a selection of gentleman's magazines. Sadly the selection available to the brave Tommy of 39-45 was somewhat limited. A topping bit of WW2 porn was a sideways glimpse of Betty Grable's bra strap...

Have this one on me. Well, not literally literally on her :D except that will stick the pages together

O work it out for yourself (f'nar f'nar)

stonker. That is unforgivable!! You should have put up a 'Not Safe for Work' display label.

The Tommy's favorite is Jane from the Mirror

Originally Posted by Auld-Yin

stonker. That is unforgivable!! You should have put up a 'Not Safe for Work' display label.

What ever do you mean "Not Safe for Work"? That pinup is on the wall of every workshop I visit.

Originally Posted by tropper66

The Tommy's favorite is Jane from the Mirror

Ahem.

Erm, I say old boy, I don't suppose you... ...how can I put this? I don't suppose you would by any chance happen to have some form of, say, mail order address through which one could purchase the omnibus edition of the young filly's adventures, do you?

Also, is it, not to put too fine a point on it, 'expurgated' at all? Or is said volume complete in every accidentally-disrobed detail?

Originally Posted by ancienturion

Originally Posted by Auld-Yin

stonker. That is unforgivable!! You should have put up a 'Not Safe for Work' display label.

What ever do you mean "Not Safe for Work"? That pinup is on the wall of every workshop I visit.

And indeed on the nose of one of our bombers:



I still think the Memsahib does more damage when she's in a fearful bate!

Originally Posted by Auld-Yin

stonker. That is unforgivable!! You should have put up a 'Not Safe for Work' display label.

What an absurd idea? Nobody in their right mind would want to stop real men displaying pictures of pretty girls wherever they hapen to be working.

A little of what you fancy is a vital part of maintaining wartime morale.

Lord help us if this country should ever fall into the hands of the prudes and fuddy-duddies!!

Travel thread.

This bombing and the constant air raids are getting me down and I need a holiday. I was thinking of visiting the nice market town of Exeter. It does look lovely and quiet down there.

Any advice on where I could stay?

Litotes