Numa certa familia inglesa fartaran-se do comportamento aberrante dos 6 filhos.
Depois fartaram-se de andar sempre a dizer-lhes Nao as suas exigencias.
E pronto! Baniram aquelas 3 coisas e agora andam todos muito felizes comportando-se como pessoas.
Para saber toda a historia clique no nosso titulo.
Sorria!
E que todos os seus mais belos sonhos se tornem realidade! :-)
3 comentários:
o problema nas familias é exctamente os jogos,tlm, tv etc etc as pessoas ja nem falam umas com as outras, estao obececadas com a tecnologia
bj
In 1940, in order to make sure that everyone had enough to eat, the Government introduced food rationing. The average adult’s weekly allowance included 4oz of bacon or ham, 2oz of cheese, one egg, 3 pints of milk, 2oz of tea, 8oz of sugar, 4oz of margarine.
However, by June 1941, the ration had been almost halved. Householders were also urged to salvage everything, from paper, rags, metal, rubber – and bones, which were washed before you put them out, tied in bundles.
The inclusion of bones on the above list may seem surprising, even to the most ardent of modern recyclers, but they were boiled down to make glue, which was used in aircraft manufacture, or ground up for use as fertiliser, or made into glycerine for high explosive for shells and bombs.
It was claimed that a single chop bone weighing 2oz could supply the explosive charge for two rounds of ammunition for RAF Hurricane fighter guns.Putting a proper meal on the table was one of life¿s biggest challenges during the Blitz. The anti-waste campaign was supported by legal measures: on one occasion, a Miss Mary Bridget O’Sullivan of Barnet, Hertfordshire, was fined the substantial sum of £10, with two guineas costs, for wasting bread, after asking her maid (who paid a lesser fine of five shillings) to put stale bread out for the birds.
Since hearing her story, I’ve always made it a point to whizz up left-over bread in a blender and freeze the crumbs for a future gratin topping.
The keeping of pigs was encouraged to provide meat and to recycle kitchen waste. Some 900 ‘pig clubs’ were formed, and people would take their kitchen scraps to communal waste bins to be fed to the pigs.
The egg allocation was very tough, but those whose friends kept chickens could sometimes get more.
These could be stored for later consumption in a large earthenware bucket with a lid, filled with isinglass or 'water glass’. It looked like thick, cloudy water, but had a gelatinous texture that I found unpleasant to touch, which was made from fish bladders.
Isinglass preserves eggs by coating the shells to exclude air, but you couldn’t entirely
trust it to keep every egg fresh. When you took one from the isinglass, you’d test it first by breaking it into a cup. The sulphurous smell told you at once if it had gone off.
Living on rations: A teenage Jane Fearnley-Whittingstall during WWII
Potatoes and bread were the two staple foods poor people relied on before the war, but, during the Blitz, the Government wanted to discourage the consumption of bread because so much wheat flour had to be imported.
This led to the creation of Potato Pete, a cartoon character who gave copious advice on growing and cooking spuds.
In 1942, a carrot surplus of some 10,000 tons prompted the invention of a colleague for Pete – Dr Carrot – who reinforced the belief that carrots helped you to see in the dark. The dramatically increased success rate of RAF fighter pilots was attributed to improved night vision due to carrot consumption.
In fact, it was really due to the secret introduction of airborne radar - a secret that the Government was keen to keep from the Nazis.
Whether the enemy believed the propaganda or not, carrot consumption rapidly increased on the home front - though, even in wartime, many people drew the line at carrot flan, carrot jam, carrot fudge or carrolade, a drink made from the juice of carrots and swedes.
Nowadays, it's almost impossible to imagine cooking without onions, but during the war, they disappeared from the shops. This was a serious blow to housewives struggling to make cheaper cuts of meat palatable, or to create tasty vegetarian dishes.
From time to time, there were shortages of other fruit and vegetables. At one London greengrocer, when the word went round that he would have cooking apples in his shop, a queue formed outside at 6am.
The rationing of sweets and chocolates caused much anguish. Two ounces per person per week did not go very far. My husband had a friend at school who, by shaving his Mars bar with a razor blade into wafer thin slices, could make it last a week or longer.
Inevitably, cooks became expert at adapting recipes to the available ingredients - chicken was almost unobtainable, but rabbit made a good replacement.
Other substitutions yielded downright bizarre results. A friend remembers making chocolate truffles with cocoa powder, margarine and mashed potato, while the main ingredients of mock crab were tomatoes and cheese, with not so much as a sniff of shellfish.
When milk was readily available, people would supplement the meagre butter ration by skimming the cream off the top, putting it into a glass jar and taking turns to shake it vigorously.
keeping it in the family: Jane's son is celebrity chef Hugh Fearnley-Whittingstall
Keeping it in the family: Jane's son is celebrity chef Hugh Fearnley-Whittingstall
Eventually, the cream separated, yielding a nugget of butter and lots of buttermilk that could be used in cakes and pancakes. When tins of corned beef or ham were opened, the fat round the meat would be scraped off and used to make pastry.
Cooking with rations was one thing; the task of buying them was equally onerous. Women walked or cycled to their local high street to call at the fishmonger, the butcher, the baker, the grocer and the greengrocer in turn.
They invariably had to queue for up to an hour at each shop, come rain or shine, sleet or snow, then lug it all back home on foot. And with no fridges or freezers, perishable food had to be bought in small quantities.
People would sometimes join a queue simply because it was there, with no idea what they were even queuing for. Josephine Chalmers, a schoolgirl during the Blitz, remembers her mother bringing home gelatine after joining a queue.
Not knowing how to use it, she made an inedible jelly, but it made an excellent ball for Josephine to bounce on the kitchen floor!
Some women signed up for the Women's Land Army, working on farms as replacements for workers who had been called up to serve in the armed forces, and helping to bring an extra six million acres of land into cultivation to produce enough food to keep the nation from starvation.
One 19-year old Land Girl from Leicester found she had talent as a rat catcher. After the briefest of training she was sent to Yorkshire where, in two days, she killed 327 rats in a grain store. And as 300 rats can eat three tons of wheat in a year, she'd saved enough to make thousands of precious loaves.
If our mothers and grandmothers could provide good food on a tight budget using the most basic equipment, how much easier should it be today with our fridges, freezers, gadgets and supermarkets?
We may not care to copy some of the more outlandish recipes from the days of rationing (anyone for sheep's head roll?), but the principles of eating homemade meals based on fresh fruit and vegetables, and throwing away as little as possible, still hold good today.
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