Week One on the Kitchen Front

I wrapped up the first week by cleaning out the refrigerator.  I used our remaining margarine, meat, and bacon to make meat pasties (shown here with arugula and carrot salad) on Sunday.  There were also carrot cookies and cooked oatmeal scones. I can’t find any documentation in any of my cookbooks for cooked oatmeal scones, but they are very ration friendly, using only 2 tablespoons of butter and very little sweetening.  They were also a smash hit according to the home audience.

On Sunday, we went to a showing of “Singing in the Rain” on the big screen as part of the TCM film series for 2017.  It was fantastic seeing it on that scale after years of watching it on a television.  

It was a good weekend.  

This is what our rations looked like by the end of the first week.


WWII Rations Week One (Figured for 2 Adults)

Butter 4 oz  1 oz remaining
Bacon or Ham 8 oz  Gone
Margarine 8 oz  Gone
Cooking Fat or Lard 4 oz 3.5 oz
Sugar 16 oz 6 oz remaining
Meat (Based on Meat Value) 2 lbs Gone
Milk 6 pints Gone
Cheese 8 oz  4 oz remaining
Eggs 2 fresh egg 1 fresh egg remaining
Tea 4 oz 2 oz remaining
Jam (every 2 months) 2 pound 22 oz remaining
Dried Eggs (ever four weeks) 24 dried eggs 22 remaining
Chocolate (every four weeks) 24oz 18 oz remaining

Here is where things stand going into Tuesday of Week 2.  This is after Monday’s dinner of Lancashire Hotpot and making more pastry dough to use up the meat pie filling.  Guess who is getting meat pies for lunch? The answer is ME! 

WWII Rations Week Two (Figured for 2 Adults)

Butter 4 oz
Bacon or Ham 8 oz 6 oz remaining
Margarine 8 oz  4 oz remaining
Cooking Fat or Lard 4 oz
Sugar 16 oz
Meat (Based on Meat Value) 2 lbs 1 lbs remaining
Milk 6 pints
Cheese 12 oz (4 oz carried over)
Eggs 3 fresh egg (one carried over)
Tea 4 oz
Jam (every 2 months) 2 pound 22 oz remaining
Dried Eggs (ever four weeks) 24 dried eggs 22 remaining
Chocolate (every four weeks) 24oz 18 oz remaining

Points Used

One Pound of Oatmeal (01.08.17) 2 points
One Pound of Oatmeal (01.15.17) 2 points
Points Remaining 20
Cooked Oatmeal Scones
Yields 12
A delicious and hearty scone made with left over cooked oatmeal
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup of cooked oatmeal
  2. 2 tbsp of butter
  3. 2 tbsp of sweetener (Honey, Golden Syrup, Sugar)
  4. 2/3 cups of milk
  5. 1 3/4 cup of whole wheat flour
  6. 4 tsp of baking powder
Instructions
  1. Preheat oven to 350 F.
  2. Melt together butter and sweetener. I am a hoarder of honey, so I used that. I am going to try it next time with golden syrup. Mix with cooked oatmeal in a large bowl.
  3. Add the milk, one half at a time, stirring to incorporate with each addition.
  4. Gradually add flour and baking powder, alternating between the two as you go.
  5. Once all of the dried ingredients have been added, roll out onto floured surface and cut into wedges or use scone cutters to cut into shapes.
  6. Bake for 15 minutes.
Notes
  1. These are delicious alone, with honey, or jam; pick your poison.
Adapted from food.com
Adapted from food.com
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