Ration Recipes. (Cheese)


Cheese is an A.1 food source because: –

It is an excellent body-builder, better than meat for building firm muscles. It builds strong bones and teeth too. Therefore it is invaluable for growing children. Plenty of cheese in childhood means less dental troubles in later life.

It is a concentrated energy-giving food, especially suitable for heavy workers, as it gives a large amount of energy in small bulk. It contains a high proportion of fat and so gives a feeling of satisfaction after a meal.

It is also a valuable protective food, guarding against infection and helping us to see in the dark.
Cheese is such an important food it deserves a place of its own at mealtimes. Use it as a main dish and not as an afterthought to a meal already containing meat and fish. Used in this way cheese can be made to help out the meat ration.

Cheese is not indigestible, even for children of 18 months, if eaten uncooked and grated.

How to keep Cheese: – Wrap in margarine or butter paper, hang in a piece of muslin in a cool, airy place. This hardens the cheese and makes it more economical in use. Use the rind for flavouring sauces, etc., but remember to remove it before serving the dish.

One of the easiest and pleasantest ways of serving cheese is with a green salad – this with national bread is a perfect meal.


Tomato Cheese Savoury

  • 4 Slices bread toasted on one side.
  • 4 Tomatoes.
  • 3 oz. Grated cheese.
  • Salt and pepper.

Method, Cut tomatoes into slices, lay these on untoasted sides of the bread. Sprinkle with grated cheese, salt and pepper. Put under grill until cheese has melted and browned. Serve hot or cold.

Oatmeal Cheese Rarebit (for one person)

  • 1 oz. Grated cheese.
  • ½ oz. Toasted oatmeal.
  • Salt and pepper.
  • 1 Teaspoonful coarsely chopped parsley.
  • 1 oz. flour.
  • ¼ Pint water.
  • Toast.

Method, Make a sauce with the flour and water. Add the cheese oatmeal and seasonings, stir well and cook for a minute or two. Pour on to toast. Place under the grill until brown. Sprinkle with parsley just before serving.


Vegetable Pie with Cheese and Oatmeal Crust

  • 1½ lbs. Cooked mixed vegetables.
  • ½ Pint stock or water
  • 2 oz. Oatmeal
  • 6 oz. Flour
  • 1 oz. Fat
  • 2 oz. Cheese Pastry
  • Salt
  • Water to mix

Method, Place cooked vegetables in a pie-dish with a little vegetable water. Season, rub fat into the flour then add the grated cheese, oatmeal and salt. Mix to a stiff dough with water. Roll out the pastry then cover the pie and bake in a moderate oven for 30 minutes.

Cheese Savoury

  • 1 egg. Made from 1 level tablespoon egg powder and 2 tablespoons water.
  • ½ Pint milk.
  • 1 Teacup of breadcrumbs.
  • 4 oz. Grated cheese.
  • Seasoning.

Method, Reconstitute the egg, then beat with the milk. Add the other ingredients and pour into a greased dish, bake for 20 minutes in a moderate oven until brown and set.

Potato Jane

  • 1½ lbs. Potatoes.
  • 3 oz. Grated cheese.
  • 2 oz. Breadcrumbs.
  • ½ Chopped leek.
  • 1 Sliced carrot.
  • ½ – ¾ Pint milk or water.
  • Salt and pepper.

Method, Put a layer of sliced potatoes in a fireproof dish. Sprinkle with some of the leek, carrot, crumbs, cheese and seasoning. Fill the dish with alternate layers, finishing with a layer of mixed cheese and crumbs. Pour over the milk and bake in a moderate oven for 45 minutes or steam for 1 hour.


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