I wonder if someone can help. As a guest speaker, I give illustrated talks
and at one to the monthly meeting of a branch of the W.I. on Food Rationing
during World War II, the subject of Eggs being imported before the start of
the war came up.

Now considering that nearly all imports were coming in by sea and that is
not exactly a fast means of transport. Where were they coming from? Were
they 'as eggs', which I believe they were, or as Dried Eggs ..........
(which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so would like
to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me on the
egg ration being reduced if you kept your own chickens and a supply of meal
made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I remember
one I used as the food there was better than the school meals, even though
it was a Private School) and you could get a meal without Ration Coupons.
Now I know that they were run by the Council, but can anyone enlighten me on
how the Ration was worked out for the Restaurant to receive food?

Thanks in anticipation

Mike

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I'm an Angel, honest ! The horns are there just to keep the halo straight.

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