Sunday, July 31, 2011


Rationing was a scheme to give everyone a fair share of food, clothing and fuel in a time of shortage. This was important so that no one went without because they did not have enough money as shortages made general food prices very high. When people went shopping they would give over there ration card and they would receive there weekly food ration.

In Britten the ration for an adult was:
- Bacon and ham - 100g/4oz
- Butter - 50g/2oz
- Cheese - 50g/2oz
- Marg - 100g/4oz
- Cooking fat - 100g/4oz (often dropping to 2oz)
- Milk - 3pts/1800ml (but not always)
- Sugar - 8oz/225g
- Preserves - 1lb/450g every two months
- Tea -2oz/50g
- Eggs - one shell egg a week if available
- Dried eggs - one pack per month
- Sweets -12oz/350g a month
- Plus monthly points scheme for fish, meat, fruit or peas

Because of shortages people where encouraged to reduce there waste of food by picking food freash from the garden everyday and to make preserves to store any surplus food. There where recipes books issued to householders to teach them how to use their rations best. They suggested substitutes such as mashed potato for flour, sour milk for cheese, grated vegetables for fruit and whipped margarine with vanilla instead of cream.
There has been a recent trend in rationing as a diet as it has low amounts of oil, sugar and meat and a high importance on fruit and veggies. It also has a lot of whole grains in the diet and an importance on home cooking. I have made ration recipes before and do enjoy the clever use of ingredients I have to say that to a modern taste pallet it can be quite bland. I recommend that if you are going to adopt a ration diet to adapt it to your own tastes with herbs and spices.

Hear are some nice recipes to try at home for a ration meal
2 versions of Woolton Pie
Various in season veggies like swedes, turnips, potatoes, cauliflower, broccoli, leeks, onions, carrots
Potatoes for mashing
Flour, butter and milk for sauce
Strong grated cheddar cheese
Herbs such as sage or thyme for sauce
Peel washed potatoes (save peelings to bake in oven with salt and herbs)
Dice potatoes and cook in salted water until soft
Mash with butter, a little milk and add salt
Peel, wash and dice in season veggies as applicable and boil until nearly cooked
Drain and place in pie dish
Make sauce-Use dessert spoon of butter and melt in pan, add two dessert spoons of flour and mix and slowly add in milk, keep stirring. Add salt and herbs and pepper
Pour thick sauce over the vegetables
Put mashed potato in piping bag (baggy with a hole in the corner)
Pipe over the top of veggies and sauce
Finish by placing some grated cheese over the top
Place in oven at 220 C for around 30 minutes until the potatoes have browned

1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
A little chopped parsley
1 tablespoon oatmeal
Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.

Eggless Sponge and Mock cream
1/2 pint of tea (without milk and tea leaves)
3 oz butter/marg
3 oz sugar
3 oz sultanas
10 oz wholewheat flour (add 3-4 teaspoons of baking powder)
1 teaspoon all spice (mixed spice)
extra cinnamon if required
2 oz margarine
2 oz fine granulated sugar
1 tablespoon dried milk powder
1 tablespoon milk
For Sponge:
Place the tea, butter, sugar and sultanas in a saucepan and heat gently until butter is melted, leave to cool.
Mix all the dry ingredients together.
Mix all the dry ingredients into the cooled liquid and mix well, give it a beat.
Put mixture into a greased and floured 7 inch cake tin
Cook on 180 degrees for around 45 minutes or more
For Cream:
Cream the sugar and margarine together until light and fluffy
Add in the dried milk powder and milk and beat well until light and fluffy again
Chill and serve

one to give you a giggle

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