Tag / WWII

by amandastiver

WWII: Fed Up on Feeble Rations

Limited food rations in Britain during World War II meant a lot of creativity in the kitchen. If you didn’t have eggs, which are essential in baking, you had to learn to use dehydrated powdered egg in your recipes. If you didn’t have milk, you have to make do with powdered milk – called household milk then.

Fortunately flour wasn’t rationed during the war, but being wasteful just wasn’t an option, so you were careful with the amounts you did have.

By the book

(Image: Amanda Stiver)

Victory Cookbook: Nostalgic Food and Facts From 1940-1954, by Marguerite Patten, is a compilation of three separate books about the Kitchen Front in WWII Britain. Each contains menus, cooking tips, and recipes from those years as provided by the British government to help cooks be more inventive with their meager rations.

I find these kind of historic resources fascinating because they provide a trip back in time, but also because they are still immediately applicable. Most all of the recipes in Marguerite Patten’s book are doable today. They may not be to our modern day taste, a taste, however, that is often sullied by overindulgence.

Having great material resources is good, but it can lead to wastefulness. Economics being what they are means that we are in for some particularly nasty inflation in the US, so looking back at a time when people carefully eked out meals with what they had on hand is as relevant as can be!

What did they eat?

Tooling through the recipes I find great emphasis on vegetables. They were mostly home grown, thus cheap, and un-rationed, thus available. The government didn’t ration these foods because of their immense nutritional value and so they encouraged people to eat them daily, in large portions.

Expectant mothers and children were given special supplies of oranges for Vitamin-C and cod-live-oil for Vitamin-D and essential oils. However, everyone else had to scrounge for vitamins via their vegetables.

Green, leafy vegetables were encouraged daily as well as a serving of raw vegetables. Sound familiar? This same type of advice is encouraged by current nutritional experts. More so because those raw vegetables contain enzymes that are essential for proper digestion.

Spuds

(Image: Morguefile.com)

Potatoes play a prominent role in the cook book. As the government material of the time said, they could be grown in England, preferably at home, and thus needed no transportation or importation – freeing up ships to transport supplies to the military forces overseas. They provided glucose and rounded out meals of small portions of meat (which was heavily rationed) and servings of vegetables.

Even pastry for desserts came to be made partially of potato mash. There was no job too big for the humble potato to complete!

Technique

For vegetables, so highly encouraged, cooks were instructed to prepare them by steam boiling. Not with the fancy steamer contraptions we have today, but with a small amount of water in the base of the kettle, just enough to boil into steam when the lid was added and thus cook the veggies.

This technique had the effect of keeping the cooked vegetables appetizing, avoiding the heavily boiled mush that was common. Also it required less cooking time and conserved fuels such as coal that were in short supply. Stoves at that time were wood, coal or oil powered, not electric or gas fed like we have today. Infrastructure wasn’t yet that advanced.

Steam boiling also kept some of the vitamin content intact. Certain vitamins are sensitive to heat and are diluted by water, thus over-cooking leads to depleted nutrient value. Minimal cooking preserved the water-soluble vitamins. Likewise, cooks were encouraged to save the cooking water for soups and other dishes – thereby consuming the rest of the precious vitamins and minerals.

This, by the way, is a fantastic tip for our lives today. Saving vegetable water doesn’t take much time and provides better nutrition. Likewise, pasta water can be used as a soup base because it contains starch and acts as a thickener.

So, go ahead, cook a little history today and standby for more on this topic soon…

– Amanda Stiver

by amandastiver

Eating Up World War II

(Image: Morguefile.com)

Could you live on 1 fresh egg every two weeks?

Could you live on 2 oz. of tea every week? How about 4 oz. of meat per week (that’s the size of 1 small steak, by the way), 2 oz. of butter (half a stick), 2 oz. of cheese, and 8 oz. of sugar (yep, just one cup A WEEK!).

These are merely a sample of the ration measurements for a single individual’s food for one week during World War Two in Great Britain. This, combined with the rations of other family members in a household, were the raw ingredients for breakfast and dinner. Lunch was often taken at school or a work cafeteria in order to stretch those portions.

Bread wasn’t rationed and neither were vegetables. To take advantage of fresh produce, many wartime Britons grew stupendous gardens – Victory Gardens. Likewise their American cousins dug in and planted – though rationing in the States was not nearly as severe. Vegetables made up a large part of the diet and were the main supply of vitamins and minerals.

The Ministry of Food was the government office in the UK that directed rationing and also provided creative recipes for using limited foods. Taking a turn through a cookbook from that era is a lesson in thinking outside the box. Replacements and substitutions were the order of the day.

Next up… how and what kind of meals did they create on such meager portions? Stay tuned!

(Ration facts courtesy of Victory Cookbook: Nostalgic Food and Facts From 1940-1954, Marguerite Patten OBE, Chancellor Press, 2002.)

by amandastiver

Old Things

There are two kinds of people in this world – pack rats and scrupulous cleaners. I am related to both. Honestly though, I have been known to show pack rat tendencies. I like to think that I am fulfilling an archeologist’s dream when sometime in the future he stumbles upon my “cache.” Therefore I like old things, known more eloquently as “antiques.”

Some people collect old things like furniture, carpentry tools (had an orthodontist who did that – impressive collection and he even used them!), cars and appliances. I find those interesting and probably if I had a place or a budget for them, I, too, would acquire.

However, my interest in old things tends toward books, lots and lots of books, and sometimes china and textiles. Old handkerchiefs and tablecloths are fun to collect and cheap, too.

Objects to me are a solid way to connect to the past. Using the dishes that Great-grandmother Ethel set each Thanksgiving keeps the flow of history going. Sopping up your brow with a dainty hanky embroidered by Aunt Gertrude fifty years ago keeps the continuum of history on its course. Some things change, but the basics stay the same.

Waste not, want not

Things were better made in the past. The last fifteen years have seen shoddiness in foreign manufactured goods seep onto the market. Items that are purposely made to last about two weeks with no use and then fall apart right at the crucial moment. It’s a sad testament to consumer expectations and manufacturing standards; sad also that in an uncertain economy we can’t even afford to bypass the trash and buy quality.

Rummage through a garage sale sometime and you begin to see the things that have stood the test of time. They may be dirty, but after some cleaning they are still serviceable.

My Depression era grandparents would have shuddered at the wastefulness of the present day. “Making do” was the catchphrase well into World War II. If something broke, you could fix it. Admittedly this is more difficult with the digital technology around us. One must have a degree or a lot of time on one’s hands to try to fix a broken iPod.

Old things remind us of where we’ve been. They also show us that our standards are slipping and that we need to tighten up. Learn what a well-made product is and when you can afford it, buy quality. Buy just what you need.

As one of my favorite movies quotes goes, “More isn’t always better Linus. Sometimes it’s just more.” (Sabrina)

– Amanda Stiver

by amandastiver

Back to the Victory Garden!

Recommended: WWII era Victory Garden film

Working in my own garden has narrowed my focus for the time being to Victory Gardens. In the course of an Internet search on the subject I came across a short film from the 1940’s covering the virtues of a Victory Garden and the need for it on the home front.

Click here to view video.

It’s only about 20 minutes long, but it gives you a clear picture of what the ideal Victory Garden looked like. It puts to shame my pitiful little kitchen garden, but then again, the garden patch in the film could contain nearly my entire yard!

Make no mistake, growing a substantial garden like this was no walk in the park. It took a lot of hard work, a hugh time commitment, and it didn’t end with the harvest. Keeping vegetables for the winter wasn’t a matter of washing, chopping, filling a plastic bag and throwing them in the freezer. Canning or “putting food by” was a big job in the kitchen. Besides that, non-processed food that could be stored through the winter was packed in sand, sawdust, wood chips or newspaper to keep it dry and placed in a root cellar (the same place everybody went during a tornado).

Living off the land was a full-time job!

When you watch the video, take note of the “engines” used for plowing the soil! Not your average garden tractor – no, this was the original horsepower! It really wasn’t that long ago that human kind switched from animal power to internal combustion power. Imagine feeding your John Deere and scratching it on the nose as it whinnies softly when you put it in the barn for the night!

by amandastiver

How Does Your Garden Grow?

Having recently spent time getting my own small vegetable garden prepared for planting I was reminded of the work that went on across the nation as Americans got back to the land and grew Victory Gardens during World War II.

Victory Gardens were a pivotal way to make a personal sacrifice of time and effort on the WWII home front. Not that growing your own food was much of a novelty at that time. Many people still filled their produce needs by growing their own as agrarian America had done for centuries.

Veggie tales

According to the Victory Garden Manual published in 1943 and written by James H. Burdett, “War, food rationing, and the Victory Garden campaign have given millions of Americans a new appreciation of vegetables.

“… when our appetites were stimulated and our cooks trained, we were summoned as a patriotic duty to grow our own Victory Gardens so as to release commercial crops and canned goods for war demands [to feed the troops].”

The book goes on to say that, “War gave dramatic emphasis to vegetable gardening, but it is an art which is as important in peace as in war. The need for abundant supplies of garden-fresh vegetables in every home is far from ended by a peace treaty.”

“Those who enjoy the making of Victory Gardens should resolve never to abandon a practice which gives so much of exercise, recreation, and good health to all who follow it.”

Productive produce

About 20 million Victory Gardens were planted in the United States during the war. Folks in the country and those in the city turned their yards into large vegetable patches capable of feeding a whole family for most of the year if stored properly. Victory Gardeners effectively produced 9 million tons of vegetables.

For many young adults during the war the habit of growing a large, “Victory-style” garden never left them. My grandparents, for the rest of their lives, continued to grow a massive vegetable and berry garden that took up nearly half of their large yard. I have great memories of visiting the red raspberry vines and eating my fill. My first experience of harvesting potatoes was with my grandma in the garden as I helped her fish them up from the depths of the soil, like buried treasure.

Historical trends swirl around and pop up in the present every now and then and growing one’s own produce is about as good a trend as I’ve seen in a long time. Many people are growing their own because it cuts down costs and enables a more bountiful table during a crummy economy, others are influenced by the philosophies of environmental causes, and some believe that homegrown is healthier because it is generally treated with fewer chemicals.

Me, I just like reliving history and knowing that if I had to grow my own produce, I could. That said; I still have a long way to go to achieve a true Victory Garden!