Vistoria Seymour - Author Victoria Website
Noel Care WW2 Memories - Hastings in WW2

Abridged Biography of Victoria Seymour
Contact Victoria Seymour
Acknowledgements from Victoria Semour
Victoria Seymour favourite links
Victoria's Message Board


Click for larger image "Food rationing started on 8th January 1940 with four items, bacon butter, margarine and sugar. The amounts allowed per person were:- bacon or ham 4 ounces, (ozs) sugar 12ozs and butter and/or margarine four ozs. In July the butter/margarine ration was increased to six ozs but cooking fat and tea were added to the list of rationed items. Meat became a restricted food with each person having only one shilling and ten pence (nine and a half new pence) worth of meat per week. Offal was not rationed and therefore very much in demand.

As the war progressed more and more food items were rationed or restricted by a points system. Those foodstuffs included, to name a few:- jams and preserves, tinned fruit, biscuits, dried fruit, eggs and cheese.

Expectant mothers, children and invalids fared better in this respect. They were allowed:- 7 pints milk for expectant mothers, 14 pints for infants, 3 1/2 to 7 pints for children and up to 14 pints for invalids. Expectant mothers and children were also allocated up to 18 eggs per month. Children were also allowed orange or rosehip syrup and cod liver oil.

Imported food items like bananas and oranges disappeared and things we take for granted today, sweets and chocolate, were controlled by a coupons system.

Restrictions were placed on restaurant meals and there was a fixed price of five shillings ( 25p) per meal on these. The Ministry of Food set up communal kitchens which were soon were given the name British Restaurants. These supplied good, nourishing and inexpensive meals to the general public. These were a great asset to a town like Hastings from which so many wives had been evacuated.

Click for larger image On the kitchen front women showed great ingenuity is finding ways to extend and enhance the limited food supplies. Savoury pies were given a potato crust instead of pastry to economise on fat and flour, (the potato and all other home-grown vegetable came into their own in wartime) small quantities of grated cheese were added to home-cooked scones to share out the family ration, and butter was whisked into warm milk and then left to set to make spreading more economical.

Many housewives had their own little culinary secrets which they traded with family and friends. The wartime homemakers worked wonders to keep the nation healthy and they deserve the greatest credit for this".

More links in this section

Letters from Lavender Cottage by Victoria Seymour
ISBN: 0-9543901-0-5   Copyright© Victoria Seymour 2002