Day One – Part One

Breakfast didn’t start off too well!  I got a bit distracted by my 21st Century e-mail and burned my porridge. However, in the spirit of ‘make do and mend’, I scraped the good stuff into another pan, added some water and heated it up.  Served with milk and sugar it tasted fine.

SoupOslo meal

Lunch was a bowl of homemade soup and an ‘Oslo’ meal.  During the war, this was used to described a wholemeal sandwich with a little cheese and salad filling, a glass of milk and piece of fruit in season.  I just went with the sandwich as I was having soup.  (Saving up my milk ration for a rice pudding at the weekend!)

For dinner tonight – ah, that delicacy has still to come.  My husband is eating out tonight, so for the first time since we got married (last century and then some!) I’m going to have cabbage and liver.  Cabbage and Liver!!  Wish me well.  But before then, here are some more memories from Anne.

Bread and potatoes were never rationed till after VE Day, but wartime bread was always tasteless and grey in colour, so looked unattractive.  When I was in Kippen (she was evacuated into the Scottish countryside ) we were several times taken out of school to help with the tattie-howking.

There were no choices, no brands on rationed goods – everything was put into the melting pot and labelled National Butter, National Cheese etc.  You had to sign up with one grocer, one butcher etc so you knew, for instance, that there was no point in joining a queue at any other butcher who showed a few kidneys (not rationed, neither was offal) in his window; he would turn you down flat because you were not one of his ‘registered customers’.  Other off-ration protein was tripe and we ate a lot of that – OK if you had onions.  Eggs were few and far between, sometimes none for weeks at a time – Eastertime of course, there were more around. Then there were dried  eggs: yellow powder in brown waxed cardboard boxes: only suitable for cooking with really, though if you weren’t too fussy and had spare milk you could concoct a sort of scrambled egg.