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Dee Sa | 13:14 Tue 02nd Aug 2011 | ChatterBank
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any old timers remember that ?I was buttering some toast for Mr S and suddenly thought of it.It wasnt that we were poor[ nor rich either] but butter and marg were on ration and you only got a little of each so your mum had to make it last for a week.
Once when my kids were little one said he was very hungry but his dinner was almost ready so I suggested he had a slice of bread & jam whilst he waited - he said "what bread with just butter & jam no thanks" as if I had offered poison.
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Lard or dripping are both much nicer on toast than butter.
One thing that has always intrigued me is that during rationing what did you do if you were hungry? Providing you had the money could you just nip to the chippy for a bag of chips?
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You can still get chips fried in dripping round here. Those are real chips.
I would of thought the food police would of stopped chips getting fried in dripping.Excuse my ignorance,but in the war years,where did the average person get dripping and what is it made of?
My mum used to keep all the fat that came off anything she fried and called that dripping but I dunno about that/
Yes, dripping is the fat that drips from roasting meat.
It is the fat which drips off roast beef. Good for frying and spreading on bread with salt.
Lard is pig fat, dripping cow fat. Anybody remember Whitecap? Pure lard for frying. I wonder is it still available?
You can still buy pure lard. I think it is impossible to make proper yorkshire puddings without lard.
By the way, dripping can be pork or beef. It is not just beef fat - that is called suet.
Dripping should have the meat juices as well.
Lard is a must for fried bread as well.
Suet is the raw fat cut from the insides, which is not the same as the fat which drips when roasting.
Potatoes were not rationed during WW2 but, strangely, it started in 1947. If you had the money you could buy them. If you could get the fat you could make your own.

http://en.wikipedia.o...in_the_United_Kingdom

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