Dear all, the past 6 weeks I’ve mostly been snacking (on mostly 1940s foods) as quite honestly it’s been difficult to have an appetite for a proper meal. Worry and grief does that to you and these past 6 weeks have been the worst of my life since Mum had a massive brain bleed, ending up in hospital for weeks before sadly passing over. I can’t even begin to describe how I feel (and my poor Dad who loved her with all his heart). Some of you, I am sure, know this feeling already. I didn’t….but now I do. When I’m ready I will talk about it more.

Nevertheless, I have made some simple, supper dishes and baked goods over the past few months and am going to start adding them into my blog to add to my list of 230+ recreated wartime recipes.

This recipe was quite nice and pretty easy to make. Some people on my Facebook page commented that “there was no butter during the war” or “you never would have used butter on a scone”. All I can say is that I weigh and measure all my rations diligently and use them how I see fit and I usually save butter from my ration, 5g at a time, to place on something that is delicious, to make me smile and feel happy. Margarine is mostly for cooking and to top toast. Everyone to their own. What do you use your ration of butter for?

This recipe came from “Feeding the Nation” by Marguerite Patten.

Much love to all, C xxxx

Savoury Scones – Ingredients

• 2 oz National Flour (85% wholemeal)
• 2 oz medium oatmeal
• 1 oz shredded cheese
• ½ oz fat
• ½ tsp baking powder
• ¼ tsp salt
• Milk

Method: Mix dry ingredients and cheese, rub in fat and work enough milk to make a really soft dough. Flatten out on a floured board and cut into triangles, place on a greased sheet and bake in a hot oven until browned.