thewartimekitchen.com

“Household Milk” was government-issued powdered skim milk distributed in Britain during World War II. Rationing of bottled fresh milk began in November 1941. Distribution of “Household Milk” began in December, 1941.

The dried milk came in a blue and white tin with red stripes and a printed label stating: “Specially packed for BRITISH MINISTRY OF FOOD” along with “Dried Machine Skimmed Milk. Not to be used for babies. Contents equivalent to four pints of skimmed milk. From the United States of America.”

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A ration coupon was required and the dried milk cost about 9 pence. Each person was entitled to 1 canister of dried Household Milk every four weeks. In addition to powdered milk, each person was allowed 3 pints of fresh dairy milk a week, with amounts varying due to shortages. The allowance of fresh milk was more for expectant mothers, children, and those that were ill or had special needs.

Household Milk was not to be confused with National Dried Milk. National Dried Milk was dried “full-cream milk” that was intended for  babies.

*photos from Imperial War Museum

Potato Soup

• 1½ lb potatoes.
• 1 stick celery, a few spring onions, or a little leek.
• 2 tablespoonfuls chopped parsley.
• 1¾ pints of vegetable water (water remaining from cooked vegetables) or water.
• 1 teacup (4 oz or US half cup) of milk or household milk (powdered skim milk         mixed with water).
• Seasoning.

Method-Scrub and slice the potatoes and celery. Place in boiling salted water. Cook with the lid on until quite soft. Rub through a sieve or mash well with a wooden spoon. Add milk and re-heat, but do not re-boil. Sprinkle in coarsely chopped parsley just before serving.

From the Ministry of Food Cookery Leaflet #3