Are We Back To 1940s Heating and Eating? Part 2.
EATING: 1940s STYLE:
My last blog was about Heating and Eating.
In it, I dealt with some of the aspects of heating in today`s very expensive world, and compared it to many of the heating choices of the 1940s.
THE REASONS:
The U.K. entered an escalation in the cost of living a few years ago.
Various triggers, such as Covid and Brexit have been blamed for shortages of food and other consumer goods whilst the war between Russia and Ukraine has been blamed for much of the rise in energy prices. Other political and X factors have also been instrumental in costs soaring, and despite what the government may tell us, we know that high prices are here to stay.
In order to keep pace of rising costs, the financial input to a household must also rise, which means salary increases.
Many public service bodies have had pay rises with some more than others, whilst the private sector with its variable system of pay scales, has extra ordinary salaries being paid to some individuals, whereas others lag behind.
It has created a deep and widening division in society, with those who can weather the storm of high cost of living and those who cannot.
My last blog concentrated on the latter group, as they are the ones who are being badly hit, and find it extremely hard to heat and eat.
There is an assumption that pensioners of a certain age or "baby boomers", are a gold plated section of society, and whilst for many that may be true, there are others who do not fit that model and are finding it hard to live.
Added to that, are individuals and young families in particular, who are not high earners, but have to pay mortgage / rent, feed everyone and heat the home.
My last blog looked at ways to conserve heat in the home, particularly tips for elderly people who are perhaps house bound and more vulnerable.
This blog is going to look at ways to economize with food, and include some hints on how to budget, choose and cook nutritious meals.
There are big differences between the food which was available in the 1940s and today.
WHO FED THE COUNTRY?
For part of the 1940s, the country was at war and during that time, two very important things happened which are often forgotten.
Whilst men left home to fight in WW2, the Women`s Land Army and others in the war effort, took over the tasks which would have been carried out by these men.
Women from all backgrounds, the late Queen Elizabeth included, were deployed to work in factories and particularly on the land.
They had no training or experience in this type of work, but rose to the challenge and did a tremendous job of keeping the country ticking over by maintaining and progressing agriculture and keeping the food chain moving, whilst also working in factories producing munitions.
Food was in short supply, so had to be rationed in order to have a fair system, and prevent irregularities occurring.
Post war, the government created the "farm subsidy" which paid farmers a sum of money to produce and supply food for the entire country.
The result was successful. Good quality food was produced to feed everyone, and there was no such thing as processed food.
Cereals were made into flour and different cooking and baking products, and also used as animal feeding and for commercial purposes. Vegetables such as potatoes, cabbages, leeks, carrots and onions were cultivated and the population was encouraged to grow their own.
The dairy industry provided milk, butter and cheese.
Meat was available in the form of beef, pork, chicken, rabbit, mutton/lamb, and fish could be found around coastal areas.
COMPARISONS:
Food was certainly plain but wholesome, with no chemicals used in cultivation, and farming was carried out in what would be termed "organic" today.
As each family only had a limited amount of food and budget to work with, it was up to the housewife to make meal times as nutritious and appealing as possible.
Surprising though it may seem, many of the guidelines in the 1940s are applicable today, as we look at limited budgets and food choices.
One of the biggest differences, is the fact that most foods have been processed somewhere along the line, and have also come into contact with chemicals.
A whole industry has grown up with supermarkets in particular, making ready made meals.
This satisfies the market of meal providers, who after working for a long day, just want to buy something ready made which looks attractive and tastes good, and only needs heating in the microwave.
These meals are often delicious, although highly processed, and tend to be expensive.
Carry out meals are also an easy option. They save cooking, and don`t even require to be heated, and there is a vast amount of choice.
Once again they can be highly processed and have become very expensive.
Even fish and chips, which was the original U.K. fast food carry out, and probably the least processed, has rocketed in price.
THE BUDGET and THE SHOP:
How can we eat within our means? Like heating, it takes careful budgeting and planning.
It also depends on where the shopping location is, as those living in an urban area with a large choice of food retailers can shop more reasonably than someone in the country with only a few shops.
Some people set aside a specific sum of money each week for food shopping, and make out a list of necessary items. The secret being to stick to it.
Others make out a menu for the entire week, and work out what will be needed to provide the menu. The preferred option may be a weekly or monthly shop.
Online shopping and delivery or click and collect, is of huge benefit for elderly people in particular, but it also gives the shopper the option of price comparisons and availability, and is a good way to stick to a budget. The downside of course is the delivery charge, which varies greatly.
There are also many good deals available, particularly in the evenings when supermarkets start to restock their shelves, so well worth a visit.
Many stores offer discount systems both in store and online.
Also it is best not to have children tagging along if possible, as they are very good at arm twisting and asking for things which are beyond the budget.
ADVANTAGES:
We have many advantages in the home today, one of the best is a freezer.
This appliance, allows us to freeze and store a great deal of food, either commercially purchased or home made.
For a freezer to be cost effective, it is best to be kept full. An empty freezer uses up a great deal of electricity to keep cold, so it is best to make maximum use of it.
We also have many more labour saving devices in the kitchen such as food mixers, slow cookers, microwaves and air fryers, so much of the hard work has been removed from cooking and baking.
Buying in bulk has always been a cost effective way of purchasing food staples which keep well.
Some everyday items which can benefit from a bulk buy are tea, coffee, flour, oats, rice, pasta, sugar and good cooking oil.
Tinned tomatoes, and beans can be bought in multiple packs and are useful to bulk out a meal.
Own brand items are often excellent and are more cost effective than more expensive ones.
Cheaper cuts of meat can be cooked in a slow cooker and can be marinated before hand to tenderize.
Spices are fairly cheap and long lasting, and can transform a dish by adding extra flavour.
Often neglected are soups. They are so easy to make and delicious to eat.
They can be made from practically anything, and are a great way to use up what`s left from a bigger meal.
A stock can be made from chicken or vegetables although most people cheat and use stock cubes.
Meat, vegetables, pasta, spices, herbs can all be added, and a huge variety of soups can be invented.
They can be made in a slow cooker, so can be on a low heat all day, making a hot meal readily available.
This is ideal for elderly individuals as it keeps them warm, is easy to access and is nutritious.
Cream, toasted croutons or cheese can be used as toppings which add to the substance and nutrition.
Soup also freezes well.
Slow cookers are amazing. They use very little energy, especially on a low setting, and can cook and keep food warm for long periods.
They are perfect for creating flavoursome stews, bolognaise, lasagna, roasts, vegetable dishes and also sweet dishes such as rice pudding, and stewed fruit.
One small bit of non food investment which it would be wise to make, would be a stock of containers and freezer bags for frozen food storage.
There is a huge variety of all shapes and sizes, which makes it easy to store and label freezer contents.
Many items come packaged in containers which can be kept and used again.
HELPING OURSELVES:
We should all be eating plenty of fruit and vegetables, but they can be expensive.
The answer is if possible to grow your own.
It`s not as difficult as it sounds.
Even if no garden is available, there are lots of examples of people growing potatoes, lettuces and strawberries indoors or in window boxes.
All it takes is a suitable container, some compost and seeds or cuttings, some light and water.
Herbs can also be grown from seed or cuttings and the addition of parsley or mint to sauces and potatoes is well worth the effort.
Depending on how many members are in a family, there will be at least two main meals taken at home, as usually adults are at work and children at school.
Elderly people do not tend to have large meals, but may have several small ones.
When cooking or baking, it is worth doubling or trebling the amount and freezing some. It costs little more in time or energy to cook a large amount, and helps to add to freezer content.
Cooking and baking needn`t be complicated.
There are endless recipes available to cater for every age, taste and budget.
It is also a great way to involve younger members of the family. Cooking is not taught so often in schools now, and with less home cooking and baking done than ever before, a generation may grow up unable to cook a simple meal.
It is also a means of limiting screen time!
BASIC INGREDIENTS FOR SOME HOME MADE FAVOURITES:
SOUPS: Stock plus vegetables, meat, seasoning, herbs, pasta, rice, barley, spice, milk. (Optional toppings: cheese, cream, parsley, croutons).
PIZZA: Base (home made or bought), Toppings: tinned tomatoes, onions, herbs, seasoning, cheese, ham, peperoni, olives, pineapple, tomatoes, mushrooms.
LASAGNA: Minced beef/chicken/ lamb, onion, herbs, garlic, spices, seasoning, stock, peppers, mushrooms, pasta sheets. SAUCE: flour, butter, milk, seasoning, cheese
SHEPHERDS PIE: Minced beef, onion, garlic, seasoning, tomato paste, stock, herbs, spices.
POTATO TOPPING: Potatoes boiled, mashed well, butter / milk, seasoning, parsley.
CHILLI: as for Shepherds Pie, tin kidney beans, chilli powder, tin tomatoes.
RICE: Rice of choice. Boil in salted water.
SPAGHETTI BOLOGNAISE: Minced beef, tin tomatoes, herbs, spices, bay leaf, stock, garlic, herbs, seasoning, spices, grated cheese.
SPAGHETTI: Boil as per instructions in salted water. Drain.
MAC and CHEESE: Boil macaroni in salted water per instructions. Drain.
SAUCE: Plain flour, butter, milk, seasoning, mustard, cheese.
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BAKING
BISCUITS: Plain flour, butter/margarine, sugar.
SCONES: Self Raising flour, butter / marg, baking powder, eggs, milk, pinch salt.
SPONGE CAKE: Self Raising /plain flour, baking powder, butter/marg, caster sugar, eggs, milk.
FRUIT LOAF: Self Raising flour,/plain baking powder, butter/marg/ syrup/treacle/ dried fruit/ nuts, spices, eggs, milk.
RICE PUDDING: white rice, sugar, milk, nutmeg, butter. (Quick version, rice, condensed milk, butter).
BREAD and BUTTER PUDDING: Good bread going a bit dry, butter, sugar, milk, nutmeg, dried fruit.
The above guidelines are not recipes as such. There are endless recipes to be found online,
However they do give an idea of the type of ingredients it is good to have in the store cupboard and freezer.
They are all simple and inexpensive to make, and can be adapted in many ways. They freeze well and can all be made in a slow cooker if required. (Exceptions being biscuits, scones, sponge, and fruit loaf).
It may be noted that many of the suggestions include a high carbohydrate element.
Traditionally, most countries included rice, potatoes, bread or pasta alongside the main part of their meal.
They were cheap to provide, were comforting, and provided energy and trace elements for the lifestyle of the times.
They are being highlighted here for much the same reasons, but primarily to keep warm and well fed.
