To help people stay healthy while rationing food, the government put together Canada’s Official Food Rules, that told people how much of each of the six food groups — milk, cereals and bread, meat, fruits and vegetables, fish and eggs — they should eat every day. You know it today as the Canada Food Guide.
These cards above permitted Mrs. McColl of Carleton Place to purchase rationed food from a local shop. Eleven million ration cards (lead image) were issued in Canada. Inside there were coupons issued for such things as sugar, butter and meat
People were willing to deal with it because we were very clearly attacked by another nation’s military and were presented and for Canadians, it was the ultimate exercise in sharing. Since Great Britain was virtually cut off, our food exports provided an essential lifeline to the mother country. By the end of the war Canadian exports accounted for 57 per cent of all wheat and flour, 39 percent of bacon, 24 percent of cheese, and 15 percent of eggs consumed in Britain.
I don’t think vegetables were rationed as they didn’t require much resources to cultivate them (no grain to feed them, etc), and they started the dig for victory project which increased the amount of ground growing food dramatically (basically anywhere that was a decent patch of soil was use for planting). People got inventive, things like carrot cake were popular (grow your own carrots).
Weekly ration for 1 adult (~1944)
|Bacon & Ham||4 oz|
|Meat||~ 1/2 lb minced beef|
|Cooking fat||4 oz|
|Preserves||1 lb every 2 months|
|Eggs||1 fresh egg per week|
|Sweets/Candy||12 oz every 4 weeks|
Here, the past, and its culinary turns, could be more instructive then we might think. Certainly puts things into perspective, doesn’t it?
Frugal Wartime Recipes to See You Through Challenging Times!
The more I think about it the more I think it’s a terrible, terrible thing. I think about war a lot and I think about how all over our world it has effected every day families regardless of colour or creed.
I made these WWII ‘Glory Buns’ today after I had observed the Remembrance Day silence and while I listened to the full Remembrance Day service from Bridgewater, Nova Scotia, on my local radio station, CKBW.
First of all I listened to Pierre Allaine
Pierre Allaine: Was a 14 year old when war broke out. He used to ferry people, lying flat on a barge during the night, across the river, by pushing the barge silently with a long pole to the free side of France. Pierre recited Flanders Field at the service in Bridgewater today.
Next I watched Frank Hammond who shared his thoughts… Quote: Conflicts today are not being resolved through power and the only real way is through negotiation…
And then Bert Eagle… Quote: Bert Eagle: There should NEVER be another war again, EVER, yet if I were a young man again and we went to war I would serve my country gladly…..
Above all I’ve been thinking of the BRAVE men and women who have taken part in a war and lived through it or given their lives and the BRAVE families at home battling to keep their children safe and fed and holding things together…
And the Glory Buns? It was such a glorious day that it needed to be celebrated with simple glorious food on my best glorious tray….. it reminded me just how lucky we really are.
Recipe for Glory Buns
- 12 oz of wholewheat flour (or white)
- 2 oz margarine
- 2 oz sultanas/currants/raisins (optional)
- 2 oz sugar
- 8 fl oz warm water
- 3 teaspoons of quick rise dried yeast
- 1 teaspoon dried cinnamon powder
- pinch salt
- 3 tablespoons water
- 3 tablespoons sugar
Place all the dried ingredients in a bowl (apart from dried fruit) and stir
Rub in the margarine
Mix in the dried fruit
Add in the warm water
Knead well (use extra flour if mixture is too sticky)
Divide dough into 12 balls
Place on greased deep sided tray (I like to use the 8 x 8 inch foil trays and place 4 balls in each)
Cover with plastic film or plastic bag
Leave to rise somewhere warm for an hour or so
When risen place in oven at 180 C for 15 minutes or so until golden brown
When cooked remove from oven onto a wire rack to cool
When cool prepare glaze by heating the water and sugar together until dissolved
Using a pastry brush apply the glaze generously