Western Approaches Area Combined Headquarters

Liverpool

Induction Sheet for New Recruits (U12b)

Name: …………………………………………………… Role: …………………………………………………

1. Observation Test

Look around the street and answer these questions.

i) What are Mac sweets?

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ii) What should you put in the bucket and why?

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iii) What items are being collected for salvage?

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iv) Name the removal company.

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v) Who says you deserve victory?

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vi) What is the name of the public house?

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vii) What is on the ground in front of the pub?

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viii) What is on the windows and why is it there?

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ix) Name the universal cleanser and polisher.

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x) Who makes the 30 second breakfast?

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2. Complete the following sentences:

Ackerleigh House, in Sefton Park, Liverpool, was built

in …………………………………….

It was first used by ………………………………………………………………… and

then the Children's …………………………………….

When war broke out, the children were ……………………………………

and the Admiralty commandeered the building.

…………………………………… House was used as ……………………………………

quarters by the …………………………………… officers (WRENS and

WAAFs) who worked at …………………………………….…………………………………….

3. a) Explain why rationing was needed during WWII.

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b) Do you think that rationing was fair for everyone,

regardless of whether they lived in the city or the

countryside? Explain your answer.

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4. What date was rationing first introduced on?

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5. Which 3 foods do you think were rationed first?

Bread Bacon Apples Sugar Butter Potatoes

6. How much of Britain's food was imported at the

start of the Second World War?

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7. What other vital item was rationed at the outbreak

of war, even before food was? (hint: transport)

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8. Diagram and label the average adult weekly rations.

9. Where can you buy your weekly rations?

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10. Complete the following sentences:

A buff-coloured ration book is for ……………………………………………

A green-coloured ration book is for …………………………………………

because they need ………………………………………………………………………………………

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A blue-coloured ration book is for ……………………………………………

because they need ………………………………………………………………………………………

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11. What information was collected about you in the

1939 census, in preparation for war and rationing?

a) your full name ⃣ b) your birthdate ⃣

c) your blood type ⃣ d) your occupation ⃣

e) your address ⃣ e) your religion ⃣

12. Who is Lord Woolton and what does his job entail?

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13. Why is the Ministry of Food targeting women with

its messages about rations and cooking?

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14. Why are inedible food scraps collected?

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15. The following materials are also being collected

during the war. What might they be needed for?

a) metal ………………………………………………………………………………………………………………

b) glass ………………………………………………………………………………………………………………

c) paper ………………………………………………………………………………………………………………

16. "Rationing is a good thing during the war."

Do you agree or disagree? Explain why.

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Additional Tasks: Dig for Victory Campaign

At this time of national shortage, the Ministry of Food

needs every person to help win the war.

Why not plan your family's menu for one week, then try out some

of the most popular Ministry of Food recipes? Draw or photograph

your favourite meal, and share it with us. For more wartime

recipes, visit http://cookit.e2bn.org/historycookbook/index-20-

world-war-2.html

Additionally, you could design a poster to help promote key

Government messages - reduce, re-use and recycle - including:

• Dig for victory

• Win the war on the kitchen front

• Make do and mend

• Walk short distances

• Save waste for war weapons

British Pathé news-reel clips are shown in cinemas before the

main film, to educate and inform the British public. Many are

still available for us to watch, for example

https://www.britishpathe.com/video/milk-trailer

or on British Pathé’s channel, for example

https://www.youtube.com/watch?v=-n3scON9XSM

Could you design a new educational clip for British Pathé,

delivering the government's message for the British public stay

calm and carry on fighting the war on the Home Front?

The most creative ones will be shared on our site for everyone

to see.

Lt. Cmdr. D. Roberts, RNVR, Western Approaches HQ

Snacks

Dinner

Lunch

Breakfast

Day of the

week

Thursday

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday

Weekly Menu Planner

Additional Tasks: Weekly Menu Planner

Weekly rations changed from month to month, as foods became more

or less plentiful, depending on the season and what foods had

made it safely across the Atlantic Ocean to Britain in the

Merchant Navy ships.

A typical weekly adult ration included:

butter 2 oz (50g) sugar 8 oz (225g)

margarine 4 oz (100g) tea 2 oz (50g)

lard 4 oz (100g) eggs one per week

cheese 2 oz (50g) milk 3 pints (1800ml)

Meat - to the value of 1 shilling and sixpence per week

Every four weeks:

Jam or preserves 1 lb (16 oz / 450g)

Dried eggs one packet

Sweets 12 oz (350g)

Additionally, everyone had points to purchase other foods, such

as breakfast cereals, condensed milk, tinned or dried food and

biscuits.

The Dig for Victory campaign and the efforts of farmers and the

Women's Land Army meant that there was always a supply of home-

grown potatoes, vegetables and fruit available.

Some families keep chickens or rabbits, or caught their own food

by fishing, giving them a little more to eat.

Because children were growing, they had different rations to

their parents. For most rationed foods, a child's ration was

half an adult's ration.

However, green ration books (for under-fives and pregnant women)

provided an extra pint of milk a day and a double supply of

eggs, as well as first choice of fruit.

Blue ration books (5 - 16 yrs) provided an extra half pint of

milk a day, as well as a full adult's meat ration and extra

fruit when it was available.

Children also were entitled to get extra supplements to keep

them healthy. Depending on availability and age, these included

concentrated orange juice, rosehip syrup, Virol (a tonic made

from bone-marrow) and cod liver oil.

Additional Tasks: Popular Wartime Recipes

Woolton Pie

A really tasty pie that works equally well with any root

vegetables you can find. [Serves 4]

Ingredients:

- 1 lb (16 oz) diced potatoes

- 1 lb diced cauliflower

- 1 lb diced swedes

- 1 lb diced carrots

- 1 onion

- 1 teaspoon Marmite or vegetable extract

- 1 tablespoon oatmeal

- water

Method:

Cook the ingredients together for 10 minutes until slightly

softened, with just enough water to cover them. Stir

occasionally to prevent the mixture from sticking, then allow to

cool.

Put into a pie dish, sprinkle with chopped parsley, and cover

with a crust of potato or wheatmeal pastry. Bake for about 30

minutes in a moderate oven until the pastry is nice and browned,

and serve hot with brown gravy.

Potato Jane

A really tasty dish, full of goodness, that will fill you up.

[Serves 4]

Ingredients:

• 1 1/2 pounds potatoes

• 3 oz cheese

• 2 oz breadcrumbs

• 1/2 chopped leek

• 1/2 – 3/4 pint of milk

• Salt and pepper to taste

Method:

Cover the bottom of a greased ovenproof dish with a layer of

sliced potatoes, and sprinkle with some of the breadcrumbs,

cheese and seasoning.

Repeat with alternate layers of potatoes and toppings, finishing

with a layer of cheese and crumb topping.

Pour over the milk, then bake in a moderate oven for about 45

minutes until the potatoes are cooked.

Baked Bean Loaf

For a vitamin-rich meatless dish, bake a bean loaf in the same

way as you would a meatloaf. [Serves 4]

Ingredients:

• three cups of cooked beans (any variety)

• one onion, chopped

• one egg (beaten)

• one cup of breadcrumbs

• chopped celery

• one-half cup of milk (or use water or liquid from the beans)

• salt, pepper and herbs to taste

Method:

Mix the ingredients together, then place into a greased loaf

tin. Roast for about 45 minutes in a moderate oven, until the

loaf is firm to touch.

Sausage Stovies

This versatile recipe can be made with other leftover meats if

you do not have any sausages. [Serves 4]

Ingredients:

• 4 large potatoes

• 1 onion

• 4 sausages

• 1 teaspoon each sage and thyme

• Salt to taste

• 1 teaspoon Marmite or other gravy seasoning

• 1/4 to 1/2 pint boiling water

Method:

Slice the potatoes, peel and chop the onion and dice / thinly

slice the sausages.

Grease your baking dish, then add a layer of potatoes, followed

by a layer of onion and a layer of sausage.

Season and sprinkle over some herbs.

Repeat until you have used up all the ingredients, making sure

to end with a layer of potatoes on the top.

Dissolve gravy seasoning in boiling water, then pour into the

baking dish.

Bake in a moderate oven for about 50 minutes, until the potatoes

are soft and the sauce has thickened.

Steamed and Boiled Puddings

This versatile recipe can be used to make a savoury

pie crust if you omit the sugar. [Serves 4]

Ingredients:

• 8 oz flour

• 2 oz sugar

• 1 oz fat

• 1 oz raw grated potato

• 1 teaspoon baking powder

• Salt to taste

• Water or milk to mix

Method:

Rub the fat into the flour, add salt and baking powder. Stir in

the grated raw potato and mix to a moist consistency with water

or milk.

Add fruit, jam or a flavouring. Place in a greased basin, cover

and steam for 2 hours until cooked.

Spring Beauty Cake

For a special treat, with careful planning you can still have a

cake for that special occasion! [Serves 8-12]

Ingredients:

• 1 cup sifted flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sugar

• 2 teaspoons lemon juice

• 6 tablespoons hot milk

• 3 eggs

Method:

Sift the flour into a bowl and add the baking powder and salt.

Beat eggs with a rotary beater until thick enough to stand in

soft peaks (about 5-7 minutes), then add the sugar slowly,

beating continuously. Add the lemon juice.

Gently fold in the flour, a small amount at a time.

Add the hot milk and stir quickly until completely mixed. Pour

into a lined baking dish, and bake in a moderate oven for about

35 minutes until well done. Allow to stand until cold before

decorating.

Additional Tasks: Dig for Victory Campaign - Posters