An idea for a thread has been simmering away in the back of my mind….. I’d like to start a discussion here about the food and rationing of food during the Second World War. Napoleon’s old adage, "An army marches on its stomach” still rings true today, and food was a factor in the success and failure of armies during WW II. Moreover, the Second World War was a “total war” affecting civilians and soldiers alike. Food shortages affected everyone, and everyone had to adapt. Leningrad comes to mind as an extreme example. I’m curious about how that was accomplished on the plate. In an effort to understand what rations and rations were like during the war, I thought it would be interesting and educational to dig up and try out the recipes of the day. I hope members here will chime in with recipes, perhaps handed down from older generations or gleaned from other resources, and pass on the knowledge of a significant part of the experience of World War II. To start off, I dug up a copy of the US Army TM 10-405 from 1941. This field manual details the setting up of a kitchen, but then also gives recipes for food to be made. A recipe for Meatloaf caught my eye: I've made many a meatloaf in my day, but this one seemed a bit austere: Now, there was no way I was going to make 40# worth of meatloaf, so I scaled it down to a more reasonable size: 1.5 pounds ground beef 1 pound ground pork 2 eggs 1/2 an onion, finely chopped 1/2 clove of garlic 2 teaspoons salt 1 teaspoon ground pepper 2 slices bacon I made the referenced "batter" from beef stock and flour. I've never seen this done before.....and am not sure I want to see it done again...... After the requisite 2 hour bake at 230ºF, the loaf looked a bit pale and I cranked the heat up to 425º for a few minutes to brown it a bit. OK, not a food shot to win a spot in Gourmet magazine, but this meatloaf turned out to be surprisingly good! I served it with some ketchup and a side of green peas. I can't say that I was 'transported' back to 1941, but I will say this meatloaf was fairly good. Compared to other meatloaf recipes I've used, it was a bit dense. Nevertheless, despite the lack of herbs and spices, it had a very nice flavor and was fairly moist, too. Mrs Jack really liked it: "I'd eat this again." I'd say the Army had a decent thing going here with this recipe; worth trying.