We started off the ration diet on the date we did because we knew the last throes of the Holiday season would make staying true to the diet incredibly difficult, but I’ll let you in on a little secret. Fella and I have testing the diet in an unofficial capacity since Boxing Day.
We wanted to work out some logistics and do some experimentation. One of the biggest challenges we were facing is my travel schedule for work. I’m gone for three days, every other week. Naturally I can’t cook when I’m gone and the TSA looks askance at flying with certain food items. This past week I lived off of salads, soup, and tea. I’m thinking I might get some staples to keep in the office, like oatmeal and better tea bags. The Fella was well stocked with left overs before I departed. For the most part he was on track.
As a result of this jump start, we didn’t start the project completely bereft, which I think is accurate. While food hoarding was discouraged by the Ministry of Food, I can’t imagine that War Era housewives purged all of their pre-ration food; that would be counter intuitive. As a result, I consider any period appropriate food in my pantry and refrigerator prior to January 8 to be fair game, within reason. That included the remains of the Shepherd’s Pie I made last week, which has proven a solid lunch for several days.
Last night was a dinner of Mock Duck with broccoli and cheese sauce. I also used some powdered eggs and left over cake that I made to celebrate New Years Eve to make Bread Pudding. I think having a nice dessert type thing before the work week begins is good for moral.
Tonight will also be Mock Duck with a vegetable, probably kale and carrots. Our grocery list mostly consisted of vegetables, a pound of ground beef, a pound of sausage meat, oatmeal, jam, and milk. Below is our ration list for the week, updated to reflect our usage. We also spent 2 of our points on a pound of oatmeal, so we are down to 22 points for the month.
WWII Rations Week One (Figured for 2 Adults)
|Bacon or Ham||8 oz|
|Cooking Fat or Lard||4 oz|
|Meat (Based on Meat Value)|
|Eggs||2 fresh egg|
|Jam (every 2 months)||2 pound|
|Dried Eggs (ever four weeks)|
|Chocolate (every four weeks)||24oz|
|One Pound of Oatmeal (o1.08.17)||2 points|
- 16 oz Ground Sausage
- 8 oz Grated Apple
- 8 oz Finely Diced Onion
- 1.5 tsp Dried Sage
- Mix grated apple, chopped onion, and sage in a bowl. Spread one half of sausage meat in loaf pan. If you don't have a loaf pan, use a casserole or backing dish, but keep this base layer approximately the same size as the bottom of a loaf pan.
- Spread the apple, onion, and sage mixture on top of the base sausage layer. If your mixture is particularly wet, soak up excess moisture with a paper towel or sieve it to remove liquid.
- Add the rest of the sausage meat to the top of the apple, onion, and sage recipe, sandwiching the mixture between the two layers.
- Bake for 30 minutes
- Slice and serve.
- Ms. Patten recommends shaping the top layer to resemble duck. I'm still not certain what she means by this. I skipped this step.