A Critique of the Proposed National Education Policy Reform
Rationing
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3. 1 pkt skimmed milk per month 1lb preserves every 2 months 1 pkt dried egg every 4 weeks 12ozs sweets every 4 weeks Per Week 4ozs (100g Bacon and ham Meat value of 1s 2d (£1.50 today) 2oz butter 2oz cheese (sometimes rose to 4 or even 8ozs ) 4oz margarine 4oz cooking fat Could drop to 2ozs 3pints milk Could drop to 2pt 8oz sugar 2ozs tea 1 fresh egg Went down to1 per 2 weeks
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6. Ingredients: 200g plain flour 1 tsp sugar pinch salt 1 tsp dried yeast 150ml warm/tepid water Prepare oven: gas mark 6, 200 deg C. Grease baking tray. Sieve flour and salt into mixing bowl. Break the fresh yeast into the flour or sprinkle in the dried yeast. Add 1 tsp sugar Add the warm water a little at a time until a soft but not sticky dough results. (You may not use all the water) Lightly flour the worktop and knead the dough until creamy. Divide the dough into 6. Shape. Put on baking tray. Cover with a tea towel and leave to rise in a warm place. Bake for 10-15 mins. Basic Bread Dough
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8. Beetroot Cakes Ingredients: 6oz (150g) wheatmeal flour ½ tsp Baking Powder 1oz(25g) sugar 4oz(100g) finely grated raw beetroot ½ oz (12.5g) margarine 2-3 Tblsp. milk 1.Set oven to Moderate temperature. Gas 4/5 180/190° C 2.Grease baking tray 3.Sieve the flour and B.P into a mixing bowl. 4.Rub in the marg.. 5.Stir in the sugar and beetroot. 6.Mix into a paste. Add any flavouring essences, if you have any!! Stir in the milk. 7.Place small mounds on the baking tray and bake for 25-30 mins. 8.Can be eaten hot or cold. .
