What to do with left-overs
Booklet issued by Army Catering Corps
Diagram of temporary stove
This booklet, “Notes on Messing” was issued during World War II by the Army Catering Corps to servicemen taking part in a two-week training course. It's full of information! Here is a design for a mobile oven, and suggestions for the use of left-over food.
Left-overs are items of food which remain untouched in the serving dishes after all the men have been served.
- Bread: Dice and fry and serve with soup, sausages or bacon.
- Potatoes: Mix with left-over cabbage as bubble and squeak. Fresh mashed potatoes may be used in pastry, 75% flour, 25% potato.
- Vegetables: Cooked green vegetables can be added to Hamburg roast.
- Puddings: Sultana roll and similar puddings can be cut in half slices, sprinkled with a little sugar, fried gently in dripping, and served as a tea meal.
- Porridge: Drop a spoonful into hot shallow fat, and serve as fritters with bacon and sausage. Or mix with sausage meat and fry - "sausage cake".
During hot weather perishable left-overs will be on no account be kept overnight.
If you would like to see this booklet, or other items mentioned in blog posts, do contact the museum to make an appointment.