Home Front: Food and Rationing
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"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." |
Brief Biography |
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"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." |
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Brief Biography |
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"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." |
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Brief Biography |
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One of the most obvious ways in which the Second World War affected everyday life was in relation to food. Britain then, as now, depended on food supplies from all over the world. Enemy attacks on supply ships therefore resulted in shortages of food. People were encouraged to grow their own food in gardens and allotments or keep rabbits or chickens, but food remained in short supply. In 1940 the British government therefore introduced a basic system of rationing, to try and make sure that what food there was got shared out fairly. People were issued with a food ration book and required to register with a local shopkeeper. Shortages meant long queues and the quality of some foods got worse. For example as the war went on bread was made with less and less white flour. |
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"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." |
Brief Biography |
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"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." |
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Brief Biography |
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"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." |
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Brief Biography |
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In 1941 a system of ration points was introduced. Everyone was given so many points a month to spend as they wished on rationed items, at any shop that had the items they wanted. For example if you knew that a shop had a lot of tinned fish that week you could shop there, providing you had enough ration points left and were prepared to queue. Shopping during the war was almost like a lottery; you could never be certain what food would be available. |
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"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." |
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Brief Biography |
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"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." |
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Brief Biography |
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Page 3. Transcript of Leaflet entitled 'Egg Dishes Savoury and Sweet' (LEEWW: 2003.2432.3.1)
Egg Dishes
Savoury and Sweet
There’s a lot to be said for eggs. They take their place with meat, fish and cheese as first class body builders. In addition, their yolks give us iron and calcium while both the whites and the yolks provide vitamins of the B group, important for nerves, digestion and a healthy skin.
Egg dishes are easy to prepare and quick to cook and therefore light on fuel. They're also exceedingly popular with children as well as with adults. We give below 20 recipes, 10 savoury, 10 sweet. All are suitable for the main meal of the day.
Quantities for 4
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To make the ration go further various 'substitute' foods were developed. For example 'powdered eggs' were used in cooking instead of fresh ones. Other substitute foods included Camp Coffee made from the herb chicory and a syrup made from rose hips to provide important Vitamin C. |
Leaflet entitled 'Egg Dishes Savoury and Sweet' (LEEWW: 2003.2432.3.1) >See a transcript |
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“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. |
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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:
This rationing paid no heed to one's type of work. Whether you worked in an office or shovelled an average of seven tons of coal a day on steam locomotives, whether you worked eight hours a day with meal breaks or 18 hours on the bucking footplate of a locomotive and ate your sandwiches the best you could, it made no difference to the Ministry of Food. After much negotiation by unions representing footplate men we finally received an extra four ounces of cheese a week and a ration of tea that was handed out at the workplace once a month. Regardless of these moves the ration was far below the needs of such a physical job with no canteen to boost the gap." |
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"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." |
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Brief Biography |
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"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." |
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Brief Biography |
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Page 4. Transcript of Detail from leaflet 'How To Plan Meals For Children, Diet For a Child From 12 to 17 Years' (LEEWW : 2001.906.2.1)
One food from each of the sections (a), (b), (c), (d), etc., below should be
served at each meal.
BREAKFAST 8.0 - 8.30 am.
(a) Whole grain cereal. - 1-2 cupfuls of: porridge, or wheatmealies, or wheatflake
preparation,
or stewed fruit (in hot weather) with milk.
(b) An egg, fresh or dried (twice a week), or bacon with 2-4 oz. potato, or
1-2 oz. bread, or fish (once a week) (herrings tinned or fresh if possible).
(c) National bread. - 2-4 whole slices as: toast with
(d) Butter. - 2-3 teaspoons, or margarine, or dripping, or bacon fat.
(e) Cocoa or tea to drink.
MID-MORNING 10.0 - 11.0 a.m.
Milk - ⅓ pint (if at school).
DINNER 12.30 - 1.0 p.m.
(a) Meat, fish or cheese, etc. - 2-3 tablespoons of: beef or mutton, or liver
or kidney, or brains,
or sweetbread, or chicken, or rabbit, or fish (fresh, salt or dried), or cheese
(1-2 tablespoons), or dried egg (one)
(b) Cooked fresh vegetables. - 2-3 heaped tablespoons of cabbage or greens,
or cauliflower,
or spinach, or sprouts, or swedes, or parsnips, or carrots, or fresh peas or
beans.
(c) Potatoes. - 3-4 heaped tablespoons.
(d) Pudding. - 3-4 tablespoons of milk pudding or blanc-mange, or fruit or
sweet tart or
flan, or steamed pudding, or baked padding, or stewed fruit and custard, etc.
(e) National bread. - 1-2 whole slices or extra potato.
(f) Water to drink.
NOTE. - Dried peas, beans or lentils should be added to the meat, fish
or cheese portion,
if a full serving cannot be obtained through rationing or shortage.
TEA 4.30
- 5.0 p.m.
(a) National bread. - 3-6 whole slices with:-
(b) Butter. - 2-3 teaspoons, or margarine, or dripping with:-
(c) Raw salad, or raw shredded vegetable, or vegetable sandwich filling.
(d) Cake. - 1-2 slices, or rusks or biscuits.
SUPPER 7.0 - 8.0 p.m.
(a) Pulse vegetable dish, or cheese, or fish with:
(b) Cooked fresh vegetables. - 2-3 heaped tablespoons (see dinner) or salad
with:-
(c) Potatoes. - 3-4 heaped tablespoons.
(d) NatIonal bread. - 2-4 whole slices with:-
(e) Butter or margarine. - 2 teaspoons with:-
(f) Jam, or syrup, or vegetable yeast extract, or paste.
(g) Soup, cocoa or milk drink.
Page Two
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Some people were allowed extra rations. Children for example received half of the adult ration, but were allowed extra milk, orange juice and cod liver oil to keep them fit and healthy. Pregnant women also received one and half times the adult ration. Workers doing hard physical jobs were also entitled to extra rations but even so food was still short. Mr Reg Robertson worked as a locomotive fireman shovelling coal on a steam train during the war. He didn't think that the ration he got was enough for such a hard job. |
Detail from leaflet 'How To Plan Meals
For Children, Diet For a Child From 12 to 17 Years' (LEEWW :
2001.906.2.1) See a transcript
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Page 5. Transcript of Detail from leaflet 'How To Plan Meals For Children, Diet For a Child From 12 to 17 Years' (LEEWW : 2001.906.2.34)
BREAKFAST 8.0 - 8.30 am.
One food from each of the groups (a), (b), (c), etc., should be served at each meal.
(a) Whole grain Cereal. - 1-2 tablespoonfuls porridge,
or groats, or wheatmealies, or 1-2 rusks with milk.
(b) Half an Egg (4 days a week), or ½ rasher of crisp bacon (1 day
a week), or crisp
bacon toast (1 day a week), or pounded fish (1 day a week)
(c) Milk (including that used with cereal) 8 ozs.
DINNER 12.0 - 12.30 p.m.
(a) Vegetable Broth (4 days a week).
(b) Meat, Fish or Cheese. - 1tablespoonful of:- roast or boiled mutton or beef, or stewed
minced steak, or chicken, or stewed tripe
+4 tablespoonfuls milk, or lightly cooked liver, or steamed
white fish, or herring roe, or eggs, or cheese
(½ tablespoonful).
(c) Cooked Fresh Vegetables. - l tablespoonful of finely chopped or mashed:-
cabbage, or greens, or carrot, or turnip, or cauliflower or skinned
tomato.
(d) Potatoes. - 1 tablespoonful :- boiled, or mashed, or jacket.
(e) Pudding. - 1-2 tablespoonfuls of:- milk pudding, or rusk junket
with stewed fruit or jelly jam, or custard blancmange with sieved stewed
fruit or jelly jam, or baked apple and milk or custard, or chocolate
mould, or hot
custard over rusks and jam, or fruit fool or carrot junket.
(f) 1 Hard Rusk plain or sweetened with custard or flavoured with cocoa.
(g) Water to drink.
TEA 4.30 - 5.0 p.m.
(a) Bread. - ½ -1 slice, or 1 rusk, or 1 oatcake with:-
(b) Butter, or margarine, or dripping, and :-
(c) Seedless Jam, or jelly, or honey, or vegetable
extract, or finely
shredded raw cabbage, or finely grated raw carrot, or chopped
parsley, or cheese.
(d) Milk, or milky cocoa, 8 oz. (1 cup).
NOTE. - Start salad or vegetable sandwich at 18 months.
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Some people were allowed extra rations. Children for example received half of the adult ration, but were allowed extra milk, orange juice and cod liver oil to keep them fit and healthy. Pregnant women also received one and half times the adult ration. Workers doing hard physical jobs were also entitled to extra rations but even so food was still short. Mr Reg Robertson worked as a locomotive fireman shovelling coal on a steam train during the war. He didn't think that the ration he got was enough for such a hard job. |
Detail from leaflet 'How To Plan Meals
For Children, Diet For a Child From 12 to 17 Years' (LEEWW :
2001.906.2.34) See a transcript |
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Page 6. Transcript of Detail from leaflet 'How To Plan Meals For Children, Diet For a Child From 12 to 17 Years' (LEEWW : 2001.906.2.33)
| Dinner | |
| 1st Day | Roast joint; cabbage and roast potatoes; chocolate mould; national bread. |
| 2nd " | Cheese and lentil or bean cutlets; cauliflower or parsnips and jacket potatoes; bread and butter pudding; national bread. |
| 3rd " | Braised liver (or steak); mashed swedes and boiled potatoes; rice, custard and jam; national bread. |
| 4th " | Stewed tripe (or sausage and bean pie); sliced carrots and mashed potato; baked apple and custard (or scrap bread pudding); national bread. |
| 5th " | Shepherd’s pie; greens and potatoes; ginger pudding and custard; national bread. |
| 6th " | Lancashire hot pot; peas (or sprouts); trifle; national bread. |
| 7th " | Brown rabbit stew (or steak and beans); spinach and potatoes; chocolate duff; national bread. |
| Tea | |
| 1st Day | Parsley and potato sandwiches; sweet biscuits; tea. |
| 2nd " | Toast and butter; home-made cake; tea. |
| 3rd " | Bread and jam; biscuits; tea. |
| 4th " | Spinach (raw) and cheese sandwiches; sweet biscuits; tea. |
| 5th " | Bread and jam; home-made cake; tea. |
| 6th " | Cheese, pickle and raw cabbage sandwiches; sweet biscuits; tea. |
| 7th " | Carrot and parsley sandwiches; cake; tea. |
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Some people were allowed extra rations. Children for example received half of the adult ration, but were allowed extra milk, orange juice and cod liver oil to keep them fit and healthy. Pregnant women also received one and half times the adult ration. Workers doing hard physical jobs were also entitled to extra rations but even so food was still short. Mr Reg Robertson worked as a locomotive fireman shovelling coal on a steam train during the war. He didn't think that the ration he got was enough for such a hard job. |
Detail from leaflet 'How To Plan Meals
For Children, Diet For a Child From 12 to 17 Years' (LEEWW :
2001.906.2.33) See a transcript |
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Page 7. Transcript of Leaflet 'Extras Needed By Mother and Child in Wartime and how you can get them' (LEEWW : 2001.906.2.3)
| The Ministries of Food and Health | Before Baby is Born |
The Government Departments responsible for food and health are
determined that, whoever else in the country goes short, expectant
mothers and young children (that is, holders of the green ration book
R.B.2) shall have all possible food and vitamins needed for robust health. Remember that the life of a child starts nine months before birth. For
these nine months the child lives on the mother, drawing food and fluid
from her tissues.
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As an expectant mother you are entitled to these extras. To obtain them you should get a certificate from your doctor, midwife, or health visitor and take it to the Food Office, if you have not already done so. You will then be given a child's green ration book, R.B.2, (in addition to your own general ration book, R.B.1). This ration book (R.B.2) will be modified to meet your special needs and you will be entitled to :- 1 Milk - a pint a day. You can get this free (if your income is below a certain limit) or at a reduced price under the National Milk Scheme. And you will also get your own allowance of milk on your own ration book, but this must be paid for at the full retail price. 2 Eggs -Two shell eggs at each allocation. One for your R.B.2 and one for your R.B.1 ration book. 3 Dried Egg - 3 packets at each allocation, 2 packets on the R.B.2 book and one on the R.B.1. 4 Meat - A half ration on the R.B.2 book and the whole on your R.B.1. 5 Fresh Oranges - Priority on the R.B.2 book (coupons marked “0”) when supplies are available. 6 Concentrated Orange Juice - Made from the juice of fresh oranges. Take a tablespoonful in water every day. 7 Fish Liver Oil (a) Vitamin A & D tablets - these are made of special concentrated oil in tablet form, rich in vitamins A & D. Take one each day; or if you prefer take - (b) Cod Liver Oil - one teaspoonful daily. You can get concentrated orange juice, vitamin A & D tablets and cod liver oil from the ante-natal clinic, Maternity and Child Welfare Centre or frorn the Local Food Office. A six-ounce bottle of orange juice (equals 12 oranges) costs 5d. A packet of 45 Vitamin A & D tablets costs 10d. A bottle of cod liver oil costs 10d. If you are eligible for free milk, you are also eligible for free orange ,juice and cod liver oil or tablets. Special coupon pages are provided at the back of the R.B.2 ration book for both cod liver oil and orange juice. You can use the cod liver oil coupons to obtain Vitamin A & D tablets. Clothing - A supplementary clothing book SC.1B. This contains 60 blue coupons for use for baby's layette. The coupons in the child’s green ration
book (R.B.2.) must not be used until
baby is born. |
THE Foundation OF PHYSICAL HEALTH AND DEVELOPMENT IS LAID BEFORE BIRTH, AND THE EXPECTANT MOTHER MUST DO ALL SHE CAN FOR HER CHILD BEFORE IT IS BORN AS WELL AS AFTERWARDS. |
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So the mother-to-be should be sure to take not only her full share of the ordinary rations but also the extra foods, including the special vitamin supplements, provided by the Government. The "extras" are for the expectant mother and are not intended for the family pot. |
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THE Government REGARDS THIS AS BEING SO IMPORTANT THAT VALUABLE SHIPPING SPACE HAS BEEN MADE FREE TO BRING THESE SPECIAL SUPPLIES TO THIS COUNTRY. GIVE YOUR CHILD THE BENEFIT OF THEM. |
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Some people were allowed extra rations. Children for example received half of the adult ration, but were allowed extra milk, orange juice and cod liver oil to keep them fit and healthy. Pregnant women also received one and half times the adult ration. Workers doing hard physical jobs were also entitled to extra rations but even so food was still short. Mr Reg Robertson worked as a locomotive fireman shovelling coal on a steam train during the war. He didn't think that the ration he got was enough for such a hard job. |
Leaflet 'Extras Needed By Mother and Child in Wartime and how you can get them' (LEEWW : 2001.906.2.3) See a transcript |
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"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. 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." |
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Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
Black and white photograph of Mrs Agnes Venables working in a Ministry of Food kitchen (LEEWW : 2001.906.3.3) |
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"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. 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." |
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Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
Black and white photograph of Mrs Agnes Venables working in a Ministry of Food kitchen (LEEWW : 2001.906.3.2) |
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"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. 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." |
Page 10. Transcript of Leaflet ‘What’s Left in The Larder' (LEEWW : 2001.906.2.20)
Using Up STALE BREAD
FAIRY TOAST
Cut wafer-thin slices of bread and bake in a moderate oven until crisp and golden brown. Store in airtight tin. This is a good standby to have in place of bread or plain biscuits and it will keep for months.
WHEATMEALIES
Half dozen slices stale bread, 1/4 in. thick
Cut into 1/4 in. squares. Put on a baking sheet and bake in a slow oven till brown and crisp. Store in a tin. Serve with milk and sugar to taste.
SUMMER PUDDING
8 oz. fresh fruit (red or black if possible) ¼ pint water
1-2 oz. sugar 5 oz. stale bread, cut ¼ - ½ in.
thick
Stew the fruit with the sugar and water until tender. Cut a round of bread to fit the bottom of a basin (1 pint size) and line the side with fingers of bread cut slightly wider at one end than the other. Fit the fingers of bread togetehr so that no basin shows through. Half fill the basin with stewed fruit. Cover with a layer of scraps of bread left from cutting the round, etc. Add the remaining fruit and cover with a layer of bread. Pour the rest of the juice over all and cover the pudding with a weighted plate or saucer. Leave for at least 2 hours to cool and set. Turn out carefully and serve with custard.
N.B. Very juicy fruit does not require any water for stewing. Bottled fruit may be used if fresh fruit is not available.
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Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
Leaflet 'What's Left
in The Larder' (LEEWW : 2001.906.2.20) See a transcript |
|
| |
"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. 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." |
Page 11. STUFFED HEART
The butcher's cut out the gristly bits already. |
And this is where I put some sausagemeat in each. Ordinary forcemeat would do instead, I suppose. |
Tie a bit of greaseproof paper over to keep the stuffing in. Heat about 1 oz fat in a baking tin, put in the hearts. |
And bake in a moderate oven for about 1 ¼ hours |
Serve as hot as possible with nice thick gravy. |
Stuffed calf's heart will want 2 hours cooking, and a bullock's heart a good three hours. Some like to eat redcurrant or bramble jelly with them too. |
But soak the hearts first in cold water for 1 hour, Patsy. |
Gentle cooking and frequent basting are the secret, Patsy, to kep the hearts from getting dry. |
Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
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"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. 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." |
Page 12. SIMPLE CHEESE STRAWS
Now for that bit of pastry and this dry bit of cheese. |
Grate the cheese as finely as you can. |
And roll out the pastry about ¼ inch thick. |
Then roll out ⅛ inch thick. |
And bake on a floured tin in a hottish oven for 10-15 min. |
The Gruyère cheese on points is fine for this. |
Sprinkle it with a little of the cheese and a spot of cayenne - fold in half and roll out again. Do this 4 or 5 times so that the pastry absorbs the cheese. Sprinkle the board with cheese as well if you can. |
Cut into thin strips. |
Don't forget the cayenne, it brings out the flavour of the cheese but careful does it! |
Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
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"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. 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." |
Page 13. CORNED BEEF TURNOVERS
Oh dear!-This corned beef! Ah, here's a bit of pastry dough over! |
Chop a small onion finely and stew it gently with a teaspoon of fat for 5 min. without browning. |
Add the corned beef chopped up |
Roll out the pastry ⅛ inch thick and cut into 4-inch squares. |
Put a small mound of the beef in one corner of each square. |
Make a slit in the top and bake in a moderate oven until the pastry is done, 15-20 min. |
And moisten with a little thick gravy |
Fold over and seal edges with a fork. |
They'd be nice with tomato sauce. |
Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
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|
|
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"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. 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." |
Page 14. GRILLED FISH AND POTATO
Here's a dish to save you trouble, dear... |
Get a nice piece of cod fillet, lay it in a fireproof dish. Brush with a little melted marg and sprinkle with salt and pepper. |
Now build round it a low wall of mashed potato. |
If you can spare it, mix with the potato half a reconstituted dried egg or a fresh egg yolk. |
Take my advice and squeeze a little lemon over the fish on serving - eat some watercress with it too - it's as nice as it's simple. |
Heat the grill and cook fish and potato together under it for 10-15 minutes. |
The thicker the fillet the longer it will take to grill. |
Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
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|
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"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. 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." |
Page 15. DATE PUDDING
Good filling stuff, this, Patsy. |
Mix well together... 3oz flour |
And add 1 tablespoon just warmed golden syrup or treacle and enough milk to mix. |
It shouldn't be too wet or too dry - just stiff enough to heap on the spoon.
|
Put into a greased basin. |
Some like to add a little lemon or orange juice as well. |
Cover with a greased paper and steam for 2½-3 hours. |
Methods of cooking food also had to change with wartime restrictions. To help people eat a healthy diet the Government and other organisations produced cookbooks advising how to make the most of the limited foods available. Brian Simpson recalls a typical menu from his childhood during the Second World War. Stuffed hearts and brains on toast were considered acceptable meals in the 1940s! |
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Page 16. Transcript of Leaflet 'Suggested Menus For Holidays at Home' (LEEWW : 2001.906.2.2)
HOW THE RATIONS ARE DIVIDED The Quantities are for 4 People |
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Amount used for Main Meals |
Amount for Breakfast, Tea and Sunday |
||
Margarine |
10oz |
Margarine |
6oz |
Lard |
8oz |
Lard |
Nil |
Bacon |
4oz |
Bacon |
12 oz |
Sugar |
1lb |
Sugar |
1lb |
Jam |
1lb |
Jam |
1lb |
Cheese |
4oz |
Cheese |
4oz |
Meat |
1/4d |
Meat |
3/4d (for Sunday Lunch |
Butter |
Nil |
Butter |
8oz |
Points |
23 |
Points |
1 |
|
"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." |
 |
This short amateur black and white film clip shows scenes from the Ashton family’s 1941 Christmas dinner. It begins with a close up of the turkey before moving on to show three generations of the family sat around the table, eating laughing and talking. Copyright Tom Ashton.
Frame 3 Granny Ashton and Grandma Clarkson
Frame 4 Kathy and Etty
Frame 5 Teddy
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| Brief Biography Tom Ashton and his father Richard Ashton lived in Silsden, North Yorkshire. Members of the Keighley Cine Club they filmed village life during and after the Second World War. An ex-Merchant Navy wireless operator Richard Ashton ran an electrical retailing and contracting business in Silsden until the 1960s. |
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"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." |
Brief Biography |
 |
 |
Christmas was the only public celebration allowed during the war and people struggled to get the traditional foods to celebrate it. Celebrations to mark the end of the war in 1945 also meant saving up rations in advance to provide all the food for the street parties. |
Leaflet 'Suggested Menus For Holidays at Home' (LEEWW : 2001.906.2.2) See a transcript |
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Page 17. Transcript of Recipe for Christmas Pudding from wartime leaflet 'Xmas Recipes' (LEEWW : 2001.906.2.9)
Xmas recipes Christmas Pudding |
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2oz plain flour |
3oz sugar |
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Sift flour, baking powder, salt and spice together. Add the sugar, fruit and breadcrumbs and grated suet or melted fat. Mix with the marmalade, eggs and rum, or other liquid. Mix very thoroughly. Put in a greased basin, 2 pt. size. Cover with greased paper and steam for 4 hours. Remove the paper and cover with a fresh piece and a clean cloth. Store in a cool place. Steam 2 to 3 hours before serving. The steaming is best done by standing the basin in a saucepan with water coming a third of the way up the sides of the basin. Keep the water boiling gently over a low heat. It may be necessary to add a little more water during cooking but be sure the water is boiling when added. |
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"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." |
|
This short amateur black and white film clip shows scenes from the Ashton family’s 1941 Christmas dinner. It begins with a close up of the turkey before moving on to show three generations of the family sat around the table, eating laughing and talking. Copyright Tom Ashton.
Frame 3 Granny Ashton and Grandma Clarkson
Frame 4 Kathy and Etty
Frame 5 Teddy
|
| Brief Biography Tom Ashton and his father Richard Ashton lived in Silsden, North Yorkshire. Members of the Keighley Cine Club they filmed village life during and after the Second World War. An ex-Merchant Navy wireless operator Richard Ashton ran an electrical retailing and contracting business in Silsden until the 1960s. |
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|
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"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." |
Brief Biography |
|
 |
Christmas was the only public celebration allowed during the war and people struggled to get the traditional foods to celebrate it. Celebrations to mark the end of the war in 1945 also meant saving up rations in advance to provide all the food for the street parties. |
Recipe for Christmas Pudding from wartime
leaflet 'Xmas Recipes' (LEEWW : 2001.906.2.9) See
a transcript |
|
|
Although Britain was short of food during the war the overall health of the nation probably improved as a result of rationing. The nation's wartime diet generally had a healthy balance of fruit and vegetables and was low in sugar, fat and meat. Before the war about a quarter of the population did not eat properly or went hungry. Half of working class women were in poor health, too many children died young and 90% of the population had bad or decayed teeth. But by the end of the Second World War children were healthier and growing up stronger with better teeth. |
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