What is rationing? Rationing was introduced to Britain in 1940 and finished in each person could buy only a fixed amount of certain foods each week. Much of Britain's food came from other countries in ships. Enemy submarines sank so many ships that there was a shortage of some foods. Rationing made sure everyone got a fair share. You had to hand over coupons from your ration book, as well as money, when you went shopping. When you had used up your ration of one food you could not buy any more that week. Vegetarians could swap meat coupons for other foods. Every week you would get about: Butter: 50g (2oz) Bacon and ham: 75g (3oz) Margarine: 50g (2oz) Sugar: 110g (4oz). Meat: 8oz Milk: 2 ½ pints (1.5l) Cheese: 50g (2oz) Eggs: 1 Tea: 50g (2oz). Dried eggs: 100g (4oz) Sweets: NONE Veg: NOT RATIONED

Were other things rationed? Other things were rationed such as petrol. Petrol was so hard to find it became extremely expensive and not many people could afford it. When the nylon from women's stockings was used for parachutes in the army, the women poured gravy down their legs and drew a line down the back to make them look like stockings! Cloth, wood, metal, rubber and leather were rationed so that the army would have enough to make uniforms and guns. There were a lot of other things that were rationed such as oil, Paper, pencils, pens, typewriter ribbons, rubbers, paperclips and envelopes.

Were other things rationed? Other things were rationed such as petrol. Petrol was so hard to find it became extremely expensive and not many people could afford it. When the nylon from women's stockings was used for parachutes in the army, the women poured gravy down their legs and drew a line down the back to make them look like stockings! Cloth, wood, metal, rubber and leather were rationed so that the army would have enough to make uniforms and guns. There were a lot of other things that were rationed such as oil, Paper, pencils, pens, typewriter ribbons, rubbers, paperclips and envelopes.

Recipes during the war. Recipes

Mock Fried Dried Egg Woolton Pie Mock Dish Eggless Sponge Cake Back

Mock Fried Dried Egg Ingredients 1 egg 2 slices wheatmeal bread Salt and pepper Method: Beat the egg. Cut holes from the centre of each slice of bread with as small scone cutter. Dip the slices quickly in water and then fry on one side until golden brown. Turn on to the other side, pour half the egg into the hole in each slice of bread, cook till the bread is brown on the underneath side. The bread cut from the centres can be fried and served with the slices. Back

Woolton Pie Back Ingredients 1 lb Potatoes – King Edward 2 lbs Carrots ½ lb Mushrooms 1 Small leek 2oz Margarine or Chicken Fat 2 Spring onions Salt, Pepper, Nutmeg, Chopped Parsley. Bunch of herbs made of 1 small Bay Leaf, 1 small sprig of Thyme, Parsley and Celery

Woolton Pie (cont.) Back Method Peel the potatoes and carrots, cut them into slices of the thickness of a penny. Wash them well and dry in a tea-cloth. Fry them separately in a frying pan with a little chicken fat. Do the same for the mushrooms, adding the finely chopped onions and leek. Mix them together and season with salt, pepper and a little nutmeg and roughly chopped fresh parsley. Fill a pie-dish with this mixture, placing the bundle of herbs in the middle. Moisten with a little giblet stock or water. Allow to cool. Cover with a pastry crust made from half beef-suet or chicken fat and half margarine. Bake in a moderate oven for 1½ hours.

Mock Dish Ingredients 150g (6oz) split red lentils 275 ml (1/2 pint) water 15 ml (1 tablespoon) lemon juice Salt and pepper For the stuffing: 1 large onion, chopped 50g (2 oz) wholemeal fresh breadcrumbs 15ml (1 tbsp) fresh sage, chopped Back

Mock Dish (cont.) Method Cook the lentils in the water until all the water has been absorbed. Add lemon juice and season. Then make the ‘stuffing’. Cook the onion in a little water or vegetable stock for 10 minutes. Drain, and add to the breadcrumbs. Mix in the chopped sage and mix well. Put half the lentil mixture into an ovenproof dish spread the stuffing on top, then top off with the remaining lentils. Put in a moderate oven until the top is crisp and golden. Back

Eggless Sponge Cake 6 oz self-raising flour with 1 level teaspoon baking powder or plain flour with 3 level teaspoons baking powder 2 ½ oz margarine 2 oz sugar 1 level tablespoon golden syrup ¼ pint milk or milk and water jam for filling Method Sift the flour and baking powder. Cream the margarine, sugar and golden syrup until soft and light, add a little flour then a little liquid. Continue like this until a smooth mixture. Grease and flour two 7 inch sandwich tins and divide the mixture between the tins. Bake for approximately 20 minutes or until firm to the touch just above the centre of a moderately hot oven. Turn out and sandwich with jam. Back