rationing in britain during world war 2 by reece k
TRANSCRIPT
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Rationing in Britain during World War 2
ByReece k.
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Why was rationing introduced?
• To make the British weak, the Germans tried to cut off supplies of food and other goods. German submarines attacked many of the ships that brought food to Britain.
• Before the war, Britain imported 55 million tons of food, a month after the war had started this figure had dropped to 12 million.
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What were ration books?
• They were books which contained coupons that shopkeepers cut out or signed when people bought food and other items.
• People still had to pay for the goods with money.
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Why did they issue ration books?
• To make sure that everybody got a fair share the government was worried that as food and other items became scarcer, prices would rise and poorer people might not be able to afford things. There was also a danger that some people might hoard items, leaving none for others.
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Was rationing fair?
• Some people considered food rationing to be very unfair. Eggs, butter and meat could be obtained fairly easily without coupons in rural areas.
• By the summer of 1941 greengrocers in the towns were taking their lorries into the country to buy vegetables direct from growers.
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When did food rationing stop?
• Fourteen years of food rationing in Britain ended at midnight on 4 July 1954, when restrictions on the sale and purchase of meat and bacon were lifted. This happened nine years after the end of the war.
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Pictures of the food they would have.
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The food and recipes .
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Don’t worry because I've got the recipes for you to take home and
try and make.
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4 breakfast cupfuls of stock or water1 tablespoon of household milkchopped parsley, or watercress or sliced cabbage 1lb mixed vegetables1-1½ teaspoons salt2 tablespoons wheat meal flour
Method:Put 3 breakfast cupfuls of stock or water on to boil.Wash and grate or shred the vegetables.Add salt and vegetables to stock, cook until tender and season.Blend flour and household milk with 1 breakfast cupful of water and pour into the soupStir and cook for 3-5 minutes.Serve with parsley, watercress or cabbage.
Vinegar cake.
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VINEGAR CAKE6 ozs self-raising flour
3ozs of margarine3ozs sugar¼ pint of milk 1 tablespoon vinegar½ teaspoon of bicarbonate soda3-4 ozs mixed dried fruit
Method:Sift the flour.Cream the margarine and sugar.Pour the milk into a large basin, add the vinegar and bicarbonate of soda: the mixture will rise and froth in the basin.Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.Put into a greased and floured 7inch tin, and bake in a moderate oven for 1 hour.
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Thank you for watching
my presentation,
and I hope you enjoy the food.