▁households ▁start ▁the ▁m idd ay ▁me al ▁with ▁a ▁d ish ▁usually ▁of ▁eggs ▁in ▁some ▁form ▁or ▁another ". ▁In ▁the ▁second ▁edition , ▁in ▁ 1 9 4 8 , ▁she ▁addressed ▁the ▁question ▁of ▁post war ▁scarc ity ▁in ▁the ▁kitchen , ▁not ing ▁that ▁marg ar ine ▁could ▁be ▁used ▁instead ▁of ▁fresh ▁but ter ▁and ▁" top ▁of ▁the ▁milk ▁for ▁cre am ". ▁She ▁also ▁included ▁a ▁reci pe ▁for ▁the ▁w art ime ▁favour ite , ▁W ool ton ▁pie , ▁made ▁from ▁veget ables , ▁white ▁sau ce , ▁B ov ril ▁and ▁a ▁" small ▁pin ch ▁of ▁g inger ". ▁Her ▁reci pes ▁came ▁from ▁a ▁surprising ly ▁wide ▁range ▁of ▁countries : ▁New ▁Zealand ▁r asp berry ▁jam , ▁Hung arian ▁ch oc olate , ▁Italian ▁g noc chi ▁(" when ▁after ▁a ▁long ▁day , ▁you ▁come ▁in ▁tired ▁and ▁late , ▁this ▁rapidly ▁made ▁rough ▁g noc chi ▁with ▁che ese ▁and ▁her bs ▁is ▁sust aining ▁and ▁easy ▁on ▁the ▁dig estion "), ▁Russian ▁cab bage ▁soup , ▁Greek ▁m ouss aka ▁( her ▁reci pe ▁for ▁the ▁latter ▁was ▁a ▁con co ction ▁including ▁pot atoes , ▁m ush rooms , ▁gr ated ▁car rot ▁and ▁even ▁sp agh etti ▁in ▁place ▁of ▁the ▁usual ▁a uber g ine ). ▁She ▁l ament ed ▁the ▁" f ashion able ▁cra ze ▁of ▁sl imming " ▁and ▁the ▁way ▁it ▁caused ▁people ▁to ▁wave ▁away ▁" even ▁the