During the second world war, food rationing was implemented and affected everyone in the U.K.- even Queen Mary had a ration book! The ration book was taken to the shop that the resident chose as “their” shop- no shopping around was permitted. The ration book gave you “permission” to buy a certain quantity of rationed items- you still had to pay for it. It was a way to prevent hoarding, black market activity, and shortages.
Special rations were permitted for special needs- growing children, chronically ill or aged people, vegetarians, etc. Ration books were carried with you with your identity papers as it was expensive and difficult to get a replacement if one was lost.
Limits placed on food averaged about 113 g per person per week for pork and bacon, 227 g ground beef, 113 g drippings (pork and beef fat, suet), butter 57 g, Margarine 113 g , tea 57 g, eggs 1 , cheese 57 g , 3 pt milk, 227 g sugar. Bread was not rationed, but only National Loaf (wholemeal enriched bread) was sold.
When staying in a hotel, the ration book had to be presented and was stamped as rations were eaten. In one episode of The Body in the Library, the Geraldine McEwen Miss Marple and her friend Dolly Bantry were seen turning in their ration books upon check in.
Whilst reading Miss Marple stories, I have often noted a tea time snack referred to as seed cake- check out Bertram’s Hotel or The Mirror Crack’d to see some of these references.
My investigation into the matter led me to discover that the “seed” in seed cake is caraway seed. In my area of the country, rye bread is frequently flavored with caraway- and I do like rye bread!
I made a recipe of seed cake today to have with my coffee for elevenses, and it was both easy to make and very tasty- not sweet, but flavourful and buttery tasting. The recipe instructed to let cool in pan- I assure you that this did not happen!
When my children were little, I remember them watching a British TV show called William’s Wish Wellingtons. It was very cute and it’s where I learned what wellingtons are!
In America, they are called rain boots. We have had a very wet spring season so far, and if one does not wear rubberized boots, one will get wet feet.
Spring gardening cannot be put off by wet weather- proper gardening gear is required or the lawn and flowers will suffer. So don your wellingtons and set yourself to the tasks that await!
Miss Marple would have approved of these no nonsense wellingtons.
Miss Marple would have enjoyed a little lemon tart for a treat now and then. Lemons were not available during the war years, and it would have been special to have them again for a long time afterwards.
Today I made a lemon meringue pie for my family, but Miss Marple would not have needed a whole pie to herself. I found the perfect recipe for her today from a website TwinklingTinaCooks.com for No Bake Tart with Lemon Curd.
This would be perfect if one was expecting a guest for tea- so quick and easy and the ingredients usually on hand.
My flower gardens are blooming! The first were the purple crocus, then tiny blue forget-me-nots, and now daffodils. The tulips are not quite ready, the rose canes are greening up, and I discovered some peonies peeking through the mulched border.
I have a gardener who has been weeding and dressing the border beds with hardwood chips leaving me (and my poor neck- arthritis) to enjoy the lighter work.
This Sunday morning I made a nice Scottish breakfast- smoked herring, curry scrambled eggs and scones. I love smoked herring, and my local British shop- Wise Choice British Foods, Gifts, and Candies supplies them from Aberdeen, Scotland. I buy them frozen and they are packaged to be cooked in the packet in boiling water (complete with a pat of butter).
The scones were homemade and easy- served with softened butter, or an almond glaze I quickly stirred up, or sifted powdered sugar (or a combination of all three if one is feeling decadent).
Served with a strong cup of Yorkshire Gold tea (sweetened and with milk), I soon felt ready to face this misty rainy day.
In England, soft boiled eggs are traditional on the breakfast table. English children call them Egg and Soldiers- the “soldiers” being strips of buttered toast.
To make this treat, an egg is boiled for a set time, placed in an egg cup (a holder for a soft cooked egg), the top of the shell is removed and a spoon and strips of buttered toast are dipped into the now opened egg and eaten with delight.
In Agatha Christie’s Murder at the Vicarage, the cook Mary cannot boil a proper soft cooked egg! Perhaps it is more difficult than it sounds.
I shall play ‘Mary’, find my Beatrix Potter egg cup and attempt a perfect 3 minute egg.
Daffodils are found blooming in every garden in the springtime where I live. I can positively say that no flower cheers me more with its arrival. I have several varieties in bloom at present- yellow, white, and a white with a salmon coloured inner trumpet!
The famous English poet William Wordsworth penned one of England’s most famous poems entitled The Daffodils (I Wandered Lonely Like a Cloud). School children are frequently required to memorize it and I daresay will never forget the words upon the sight of a daffodil.
|The Daffodils :|
I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.
Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed-and gazed-but little thought
What wealth the show to me had brought.
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
By William Wordsworth
This week I paid a visit to my local British shop and made several interesting purchases. I bought three smoked kippers, a packet of Yorkshire Gold loose tea, some Battenberg cakes, orange marmalade, and chocolate digestive biscuits.
I find that Yorkshire Gold tea is one of my favorites- I prefer a strong tea that doesn’t taste weak after adding sugar and milk. My second and third favorite teas are Irish Breakfast and Scottish Breakfast.
Brewing tea in a proper tea pot is a little pleasure of mine. My grandmother-in-law gifted me a tea pot from Blarney Castle years ago that I like using. I have a few nice tea strainers I use as well as a whistling kettle!
Today I spent a little time outdoors on this sunny cold day raking a few crunchy leaves on my front lawn.
This past Autumn was unusual in that the leaves did not fall until quite late. Most of the trees in my area have now dropped their leaves, but a stubborn Sycamore remains, clutching large dry papery brown leaves to the end.
I did not have many black walnuts this year- only a scattering- I left them for the squirrels to eat when they are done pillaging my suet feeders which are meant for my birds!