1. Rationing in Britain during World War 2 By
Reece k.

2. Why was rationing introduced?
To make the British weak, the Germans tried to cut off supplies of food and other goods. German submarines attacked many of the ships that brought food to Britain.
Before the war, Britain imported 55 million tons of food, a month after the war had started this figure had dropped to 12 million.

3. What were ration books?
They were books which contained coupons that shopkeepers cut out or signed when people bought food and other items.
People still had to pay for the goods with money.

4. Why did they issue ration books?
To make sure that everybody got a fair share the government was worried that as food and other items became scarcer, prices would rise and poorer people might not be able to afford things. There was also a danger that some people might hoard items, leaving none for others.

5. Was rationing fair?
Some people considered food rationing to be very unfair. Eggs, butter and meat could be obtained fairly easily without coupons in rural areas.
By the summer of 1941 greengrocers in the towns were taking their lorries into the country to buy vegetables direct from growers.

6. When did food rationing stop?
Fourteen years of food rationing in Britain ended at midnight on 4 July 1954, when restrictions on the sale and purchase of meat and bacon were lifted. This happened nine years after the end of the war.

7. Pictures of the food they would have.

11. The food and recipes .

12. Don’t worry because I've got the recipes for you to take home and try and make.

13. Vinegar cake.
4 breakfast cupfuls of stock or water 1 tablespoon of household milk chopped parsley, or watercress or sliced cabbage 1lb mixed vegetables 1-1½ teaspoons salt 2 tablespoons wheat meal flour Method: Put 3 breakfast cupfuls of stock or water on to boil. Wash and grate or shred the vegetables. Add salt and vegetables to stock, cook until tender and season. Blend flour and household milk with 1 breakfast cupful of water and pour into the soup Stir and cook for 3-5 minutes. Serve with parsley, watercress or cabbage.

14. VINEGAR CAKE
6 ozs self-raising flour 3ozs of margarine 3ozs sugar ¼ pint of milk 1 tablespoon vinegar ½ teaspoon of bicarbonate soda 3-4 ozs mixed dried fruit Method: Sift the flour. Cream the margarine and sugar. Pour the milk into a large basin, add the vinegar and bicarbonate of soda: the mixture will rise and froth in the basin. Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit. Put into a greased and floured 7inch tin, and bake in a moderate oven for 1 hour.

15. and I hope you enjoy the food.
thank you
Thank you for watching
my presentation,
and I hope you enjoy the food.