THE DAILY MIRROR’S COOKERY WRITER, JOSEPHINE TERRY, OFFERED MANY WARTIME RECIPES, INCLUDING THIS TASTY LOOKIN

Cut the cabbage from north to south pole into 6-8 pieces. Place in a steamer. Steam on top of a sauce-pan in which you cook potatoes. Test the cabbage by pricking it with a fork. It should be done but not soft. Before serving, fry breadcrumbs in a little fat or dripping. Heap potatoes in the centre of a large dish, place cabbage pieces around them, sprinkle with fried crumbs.