Molly comes to London
Molly comes to London
Molly comes to London
In 1942, wartime Britain was delighted when Morfydd (Molly) Jeffreys (33) from Dunvant, near Swansea (one of 24 women selected from all over the country) came all the way to London to share her knowledge and experience of cooking with the rest of the nation.
Molly's task was to advise the experts at the Ministry of Food on how to get the best from the stringent food rationing in place at the time.
This was not just a publicity stunt, as the Ministry was having serious problems as it tried to help people to cope with food rationing.
Throughout the War considerable effort was made to educate people in sensible cooking and careful use of their food rations.
Education was a critical cornerstone of the food rationing system. If it was to work correctly, people had to understand and have confidence in rationing.
Ministry officials were quick to realise that women like Molly held the key to getting the message across.
Molly and her chums were able to deliver the government's message in the most effective way possible simply by demonstrating how they personally coped with restrictions and rationing on a daily basis whilst still feeding their families.
Morfydd (Molly) Jeffreys meets Lord Woolton
Woolton Pie
This recipe for a vegetable pie was created by the head chef of the Savoy hotel and named after Lord Woolton, head of the Ministry Of Food.
Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley
Method:
Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.
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