Day One – Part 2

I am neither the best cook in the world nor a particularly organised person.  Put the two together and…  I’m beginning to feel like the girl on Youtube’s My Drunk Kitchen, only without the ‘drunk’ bit.

1) I carefully measured out all my meat rations on Sunday morning and put them in the freezer. I needed one single piece of bacon for tonight’s liver, but it was frozen solid in a block of two.  Ah well, at least I had enough dripping for the Bubble and Squeak.

2) Dessert tonight was supposed to be rhubarb crumble. In deference to my health, I’d decided to go with margarine made with olive oil rather than animal marg or lard.  Weellllll… you can’t make crumble with that kind of marg,  so it was stewed rhubarb for dessert instead.  I’m going to have to exchange my rations at Safeway tomorrow.

3) I put the liver bake in the oven and forgot to set the timer.  Duh!

Anyway, I survived and this was tonight’s menu.

Liver Bake, (liver, onions, apple, bacon, seasoning), Bubble and Squeak (mashed potatoes, cabbage, spring onions, and Carrots.  The liver actually tasted much better than I expected  and I can see myself making this again in the future. As for the Bubble and Squeak – I could LIVE on this.  It was wonderful!

Liver Bake Stewed Rhubarb

Stewed Rhubarb.  I haven’t had this in years and it was delicious.  As soon as I took my first spoonful it brought back memories of the rhubarb sponges my mum used to make when I was young.

So that’s Day 1 done. This is probably the healthiest I have eaten in a long – long – time, and I’m feeling very satisfied.  Day 2, here I come, but before that, a final thought from Anne.

Everything outside the staples, incl. tinned foods, biscuits, dried fruit, coffee etc needed coupons called ‘Points’ and you could choose what to use them for, but again, a tin of apricots would make deep inroads into your allocation of Points, while a tin of meat or fish would probably use a month’s allocation.  In theory you could spend Points in any shop, but were likely to be met with,  ‘Sorry, registered customers only.’


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.