Although vegetarianism was not as popular in the 50s, food shortages meant that people needed to be resourceful. Almost everyone had a vegetable patch, so recipes made using homegrown produce became an extension of the ‘Dig for Victory’ attitude.
Have you tried these recipes?
- 1 cauliflower
- ½ oz flour
- 2 oz grated cheese
- 1 oz margarine
- ½ pint milk
It would be a fickle appetite that a cauliflower cheese bake would not appeal to. Even the children will want a second helping.
Trim the cauliflower, soak in cold water with salt for 15 minutes, then wash carefully. Cook in a steamer or in a pan of boiling salted water for about 20 minutes till tender but not broken. Drain and lay in a fireproof dish. For the cauliflower cheese sauce, melt the margarine, add the flour, and mix together; add the milk and boil well for a few minutes. Add the seasoning and half the cheese. Coat the cauliflower with the sauce, sprinkle the remainder of the cheese over and brown in the oven. Remove and your cauliflower and cheese is ready to serve.
Jellied Surprise Salad
The Jellied Surprise salad involved tinned pineapple and cherries set in jelly, along with mayonnaise and whipped cream. It was served on a bed of lettuce (that would certainly be a surprise addition to any modern cookbook)!
The use of gelatin was popular in the 50s. Its transparency allowed brightly coloured tinned foods to liven the aesthetic of a meal in, and it served as a status symbol for those who had fridges in which to set it.
You can read the original blog post here.