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Table of contents
- Macaroni Pie
- Allied Cookery: British, French, Italian, Belgian, Russian by Grace Clergue Harrison
- Introduction
- Practical information
Photograph taken in August showing the high prices in Paris due to military expenditure. Usage terms Public Domain. Finance gave states a claim on real resources.
Macaroni Pie
The initial priority was for field guns, shells, and infantry weapons such as rifles and machine guns ; then for trench warfare equipment such as barbed wire, mortars, grenades, searchlights, and heavy artillery; by for newer devices such as aircraft, tanks, and gas shells. The prerequisites for armaments production were machinery, plant, raw materials, and labour. Whereas Germany could manufacture its own machine tools, the Allies imported them from the US. Some governments notably Britain established vast state-owned facilities, but the norm was to concentrate more specialized work in government arsenals while sub-contracting mass-produced items to private firms.
Allied Cookery: British, French, Italian, Belgian, Russian by Grace Clergue Harrison
Despite the Allied blockade, the Central Powers managed for most of the war to deliver enough steel and other metals and chemicals to their armaments industries, though only by depriving the civilian sector. On the Allied side Russia was largely self-sufficient, but Italy and France imported British coal and American steel and oil. Labour supply was more complex. An indispensable contribution came from women, many of whom transferred from sectors such as textiles and domestic service rather than entering the labour market for the first time.
In general Britain and France made greater use of women than did the Central Powers. However, women formed only part of the armaments workforce. In addition, both sides used army conscripts, who worked in factories under military discipline, and the French imported tens of thousands foreign and colonial employees. Moreover, hours were lengthened and safety standards relaxed, making munitions work not only arduous but also dangerous. By industrial unrest was increasing. The huge growth of munitions output had ripple effects across the war economies: not least on agriculture and food supply.
In the Central Powers, the blockade exacerbated shortages of fertiliser, tools, and lighting fuel.
Introduction
Allied farmers suffered less in these respects, but they too were deprived of draught animals and especially of labour. In most countries armies recruited disproportionately from the countryside. Many wartime family farms were run by the wives, assisted by their children and sometimes by migrant workers and prisoners of war.
Taken in May , this image shows the impact upon devastated areas as the returning local inhabitants attempt to cultivate the land.
Government policies exacerbated the situation. Fiscal policies stoked inflation, while selective price controls distorted output — thus wheat price caps encouraged growers to move away from cereals. Men doing military service commonly ate better than they had as civilians, whereas imports were drastically restricted.
Practical information
Consumers were exhorted to be frugal, and rationing came to Britain only in the last 12 months of the war, but in most Continental European countries it was adopted in some form by Rationing worked best as a means of redistribution when the absolute shortage was small as in Britain.
But if there was simply too little food available, official supplies were liable to be eclipsed by the black market, as notoriously occurred in Germany. Food shortages were fundamental to the erosion of pre-war consensus in Russia and in the Central Powers. That despite great anxiety in the winter of the Western Allies continued to provision their armies and their civilians owed much to US supplies.
Sprinkle over some bread-crumbs, and grated cheese, and bake for about 20 minutes in a hot oven.
I have replaced the cold beef or mutton with ground beef. Maybe there are still households where large pieces of beef or mutton are prepared, and where it is easy to save some leftover meat for this dish, but nowadays many people prepare microwave meals or portioned meat that only needs a short time on the stove. Because the ground beef has to be cooked before using it in the pie, I have fried it with the onion. So all in all my version is not quite the same as the original recipe.
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According to the original recipe, the pasta is cut into shorter pieces after cooking, so you could also just use ordinary macaroni. Chop the onion, wash the tomatoes and slice them thinly. Grate the Cheddar, or cut into small cubes. Heat the butter in a skillet.
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Fry the onion until light brown, then add the ground beef. Stir fry until the meat is done. Add salt, pepper and nutmeg and stock. Boil zita or other pasta according to the packaging, or follow the contemporary recipe from the Dutch War Cookbook so, thirty minutes. Drain the pasta, return to the cooking pan with one tablespoon butter and the half amount of cheese. Take a large ovenproof dish, and put half of the pasta in it. Cover the top with breadcrumbs and the remaining cheese.