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Food Preparation
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Throughout the wartime period, there was not a PEI newspaper issue that did not contain ideas or recipes for preparing meals. During the first two years of war, it was cooking and baking as usual, foodstuffs still being plentiful. Gradually the interruption in shipping due to submarine danger and fewer ships for domestic transport led to shortages of certain items.


The shortage came not just in staples such as sugar, tea, butter, and meat, but also in processed foods. As the government enforced restrictions on tin cans, some canned goods disappeared from the grocery store shelves. These included beets, carrots, applesauce, baked beans, and spaghetti. An article stated, "So it seems the housewife will have to go back to the kitchen again."

Homemakers, who at first were encouraged to conserve, were now obliged to make do with rationed quantities of common foods that had once been taken for granted. They were assisted in this challenge by the appearance of special wartime recipes in newspapers and cookbooks. Women were invited by one food company to become "Housoldiers" as a means of demonstrating their patriotism.

Some food producers offered free recipe books. The Dept of Agriculture at the federal and provincial levels issued booklets such as "Wartime Pickles and Relishes." The Women's Institute of Prince Edward Island was one organization that published a cookbook that offered a special section for wartime cooking.

Many interesting advertisements for packaged foods appeared in the newspapers during the war. We present a gallery for your interest and enjoyment.