"Wrapping paper was almost non-existent and when you did find some, it was hoarded carefully and re-used many times. Nothing was wasted which could be used again or turned into food. We were supplied with a separate bin where we put potato peelings and discarded pieces of vegetables and fruit. This was picked up, boiled, mixed with bran and other unmentionables and fed to the pigs, who in turn supplied us with bacon. Anyone caught dumping these goodies into the dustbin, was reported and fined."

"The heavy air raids had eased. We were able to sleep in our own beds instead of in a bomb shelter, or under the kitchen table. Food rationing however, had been cut drastically. Butter, bacon, sugar and cooking fats were rationed by weight and coupon. Each adult was allowed between one and two shillings' worth of meat per week, mutton mostly. We thought steak was a tough meat, only fit for stewing. Bacon was rationed separately - between four and eight ounces per week. A few ounces of cheese unless you were a manual worker, a hard cheddar or rubbery processed Kraft - neither very appetising. Milk chocolate wasn't available, just a bitter and extremely hard Cadbury's ration chocolate, in dreadful greaseproof wrapping paper. School children were allowed one third of a pint of milk daily. Tea was rationed, two - four ounces per week per person. No coffee, except for something in a bottle called Camp Coffee and full of chicory."

"By the end of the war, even supplies of our national beverage were dwindling and we were asked to cut consumption by one cup per day. Bread wasn't rationed, but only 12% of white flour was allowed, combined with potatoes and barley, so we never saw a white loaf. The national wholemeal loaf contained wheat husks and though full of fibre and vitamins, was dry and unappetising. Sausages were surprisingly tasty, when you could get them. They had to contain at least 37.5% meat, plus cereal, fibre and soya flour. We called them 'bangers' because they had a habit of splattering all over the place when being cooked."

"We had supplies of eggs which had to be candled, i.e. put in front of a lighted candle to see if they were fresh. Jars of jam, the tops of which were mouldy, were scraped off and lids put back on. Cheese mouldy parts discarded and the rest sent to customers."

"We were alright with the basic rations, it was food like vegetables and at one point bread, that we queued for, very often one joined a queue without knowing what it was for. If you were lucky and joined the queue at Marsh and Baxter's and were registered there for bacon, you would get pigs' heart or liver, perhaps a couple of sausage, but this entailed joining the queue at 6.30 AM."

"The VE Day celebrations in Brookside Avenue, back in Southampton. Our road was the last to be built up before the War, and there was an actual brook opposite the houses, with a mined field beyond. The party is taking place on the wide curve at our end of the road, where the milkman used to turn around. The mothers had had been collecting packets of blancmange and jelly for weeks, and saving up all the dried milk and dried egg powder that could be spared. That day, it all came out of the cupboards, and we had a feast at teatime. I think the tables were from people's kitchens, but the benches came from Henty Hall, where our Air Raid Warden was in charge of distributing orange juice and National Dried Milk."

“Through this legislation my job became a reserved occupation and I was expected to stay there until released under the same legislation. As an engine cleaner I worked the three eight hour cycle of shifts, seven days a week. When passed to be a locomotive fireman the only condition that footplate crews had was a nine hour break between shifts on a seven day roster. This meant that whether your shift was completed in eight hours or 18, you were only entitled to nine hours before they call you on duty again.

These were among the hardest conditions in any industry. Most industries had seven day week rosters with three shifts of eight hours. They also had canteens where the food ration could be supplemented with basic meals on all shifts. At Stratford loco depot more than 2,000 men worked but no canteen was supplied until about 1942. Even then the canteen serviced workshop staff on day work. If a loco crew came off a shift about 2.00am the only thing offering for them was watered down tea and stale sandwiches from the previous day shift. Needless to say we rarely used its facilities.

The loco crews working from Stratford, manning freight trains to the north and East Anglia, as well as passenger trains, had to survive on the basic rations given to everybody. They were, per week:

• 4oz (113.64 grams) bacon or ham.
• 1 shilling and twopenceworth of fresh meat (6p in decimal coinage).
• 2oz (56.82 grams) butter
• 2oz (56.82 grams) cheese
• 4oz (113.64 grams) margarine
• 4oz (113.64 grams) cooking fat
• 2 to 3 pints of milk maximum
• 8oz (227.28 grams) sugar
• 1lb (453.6 grams) preserves (jam or marmalade) every two months
• 2oz (56.82 grams) tea
• 1 shell egg per week
• 1 packet dried egg per month
• 12oz (340.92 grams) sweets per month

"A typical week's meals would be. Porridge for breakfast every day.

Dinner (Midday)

Sunday. Joint of lamb or beef, whatever she could get on our ration books.
Monday. Bubble and squeak with cold cuts from joint.
Tue. Stew rest of joint with dumplings.
Wed. Sausage or liver (off ration).
Thurs. Stuffed hearts (off ration).
Fri. Pile of mashed potatoes with ½ boiled egg.
Sat. Fish and chips from shop. Queue for them.

Afters. Home made pie or jam pudding with custard.

Tea. Bread and jam. Sometimes home made. Home made rock cakes or coconut pyramids and cup of tea.

Supper. Toast a slice of bread in front of the kitchen range fire (no toasters) and mother would spread it with dripping saved from the Sunday joint. And a cup of cocoa made with condensed milk. Sometimes as a treat for supper we used to have boiled brain on toast. We used to spread on ourselves lovely!

I don't think we ever went hungry. I used to eat plenty of vegetables some from our garden."

"Christmas was celebrated as usual. Ration allowances were increased slightly where possible. Fresh chickens and turkeys were available but not over plentiful. A tin of red salmon per customer and limited supplies of dried fruit, mincemeat as part of the preserves ration. A box of chocolates.

Many recipes for economy Christmas puddings and cakes, the former with the customary stir and wish during the making, and the latter probably with mock marzipan and a thin layer of icing.

Wines were not drunk very much and spirits, sherry and cocktails were in limited supply from the local Off Licence.

Christmas decorations were put up, most saved from earlier years, and I am fairly certain that real Christmas trees and holly were on sale but am not sure about nuts and crackers."