Pathfinder pudding and parsnip savoury

The two dishes named feature in a special selection of 20 WWII "austerity" recipes compiled from the archives of The Times.

Other recipes include peapod soup, crumb fudge, sausage and bean pie and corned beef mould (which includes a sub-recipe for mock horseradish).

Very interesting look at an era's food. If you try to make any of the recipes, remember that they are likely imperial measurements.

Very interesting story and recipes, LAZ. Some of the recipes sound like they might be fine, although be prepared to do your research before making them. "Household" milk, called for in Cream of Parsnip Soup, turns out to be dried skim milk powder. "National" bread, later called "wheatmeal," is in fact whole wheat bread. Both of these were part of WWII food rationing in Britain. I gather that "national" bread, even after its name change, was never popular during the war years. If you're looking for an entertaining way to lose time on the internets (and who isn't?), check out my source at http://www.practicallyedible.com. See especially the article on British Food.