I wrote a couple of days ago about my favourite little cookery book, the 1930’s Calendar of Cooking from the National Mark; the National Mark was a government sponsored organisation to promote and standardised food – fish,meat, poultry, dairy, fruit and vegetables.

Month by month, ‘the housewife’, as the reader of the book is always addressed – 1930’s men were out working, they didn’t shop or cook!! – the housewife is guided through what is available from markets and greengrocer’s and her own garden, and recipes offered.

Fruit and vegetables in season in February (supplemented by National Mark canned and bottled produce):

  • apples
  • grapes
  • rhubarb
  • beetroot
  • broccoli
  • Brussels sprouts
  • cabbages
  • carrots
  • celery
  • chicory (witloof)
  • Jerusalem artichokes
  • leeks
  • mustard and cress
  •  onions (salad or spring)
  • parsnips, swedes and turnips
  • scotch kale and forced seakale
  • watercress

… and the tempting recipes:

  • button onion soup
  • beef loaf with horseradish sauce
  • boiled fowl with spinach (which I write about a couple of days ago)
  • duchess potatoes
  • artichoke mould
  • rhubarb sheaves
  • pancakes
  • plum flan
  • hot stuffed eggs
  •  cheese aigrettes
  • egg darioles

 

 

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