World War II on the Homefront: The Economics of it All Author: Heather Bettinardi, 2009 MacArthur Museum of Arkansas Military History

GRADE: This lesson plan can be adapted for grades 3rd – 6th students

ESSENTIAL QUESTION: How does the government handle distribution and economics during times of national crisis?

OBJECTIVES & GUIDING QUESTIONS: Guiding Questions: 1. What are the key concepts and definitions of Rationing and Scarcity during World War II? 2. What is a ration card? 3. How did families plan nutritious meals with limited budgets and rationing of food supplies? 4. What was the overall impact of food rationing on individuals and society? 5. What effect did food rationing have on the war effort?

Objectives: 1. The student will be able to define the terms scarcity and rationing. 2. The student will be able to identify the economic system of “rationing” during WWII. 3. The student will be able understand the concept of ration points and ration stamps. 4. The student will be able to plan a grocery-shopping trip and a menu based on the “rationing system.”

LESSON OVERVIEW: In this lesson the student will learn to identify the two key terms associated with the economic system on the Homefront during World War II -- scarcity and ration. The students will be divided into groups (no more than 5 students each) and given a ration book which will allow them to purchase the supplies they need for the intended task. For the sake of this task students will only have 48 ration points to work with and $2.00 grocery money. The students will need to ration out a snack to all individuals and then develop a family grocery shopping trip based on the student designed menu, the ration stamp book, a recipe sheet, a weekly salary (Teacher & students will determine time period appropriate salary), a ration stamp instruction sheet and price list the students are provided. The students will also compare prices from 1940 to today.

NCSS THEMATIC STANDARDS:

Time, Continuity & Change Individual Development & Identity Power, Authority & Governance Production, Distribution & Consumption

1 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com UPDATED ARKANSAS CURRICULUM FRAMEWORKS:

E.4.3.1, E.4.4.1: Illustrate/compare examples of scarcity and opportunity cost within the local community and different regions in the state and nation. D2.Eco.1.3-5. E.4.5.1, 4.6.1 – Explain ways trade-offs have allowed societies/civilizations to get the most out of scarce resources. D2.Eco.1.3-5, D2.Eco.2.6-8. E.5.3.3, E.5.4.3: Analyze economic factors in a market (e.g., supply, demand, competition, incentives)/Explain effects of supply and demand on prices. D2.Eco.5.3-5. H.13.3.3 –Support answers and/or develop claims in response to compelling questions about a significant historical event or person or about AR and US history using evidence from a variety of primary and secondary sources. D1.2, 5.3-5.

TIME FRAME: 1 class period- 50-minute class period, or double block class

MATERIALS: 1- drink for each group (soda, juice or water), enough glasses for each student 1- cookie for each group and a knife to cut the cookie 2- sheets of paper and 1 pencil for each group Included in lesson plan: 1- ration book per group 1- price list from 1943 (worksheet #1) 1- price from today (Teachers will need to create a current grocery price list based on the included 1943 price list) 1- recipe list (worksheet #2) 1- ration stamp instruction sheet (worksheet #3) 1- ration book (images of original WWII ration book, worksheet #4)

TEACHER BACKGROUND INFORMATION:

Scarcity: Insufficiency of amount or supply: a shortage of food that was caused by drought.

Ration: A fixed portion, especially an amount of food allotted to persons in the military service or to civilians in times of scarcity.

Nationwide rationing during World War II was instituted in the spring of 1942. Suddenly foods such as sugar, butter, coffee, and beefsteak became hard to obtain. Ration stamps became a type of currency. Rationing was a system that provided everyone with the same amount of scarce goods. It became a willingness of citizens to make personal sacrifice and was essential to America’s war effort. The system was designed to keep prices low and to make sure the American people had what they needed. Some items were scarce because they were needed to supply the military—gas, oil, and certain food products such as , milk and butter. Some items were scarce because they were normally imported from countries with whom we were at war or because they had to be brought in by ship from foreign places. For example, sugar and coffee were very scarce. Other things disappeared entirely as well, like silk stockings. New things were made out of wood instead of metal or rubber, since those items were needed to build military weapons, planes, and vehicles.

Rationing allowed for fewer people to go hungry. Grocers would post what the families ration stamps could buy for the week based on the point system. Each item was worth various points. For example, a can of corn was worth 16 points. Ration stamp books were issued monthly to each family

2 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com member. Each family member was given one blue book of stamps used for processed foods, which had 48 stamps, and a red ration book used for , fish and diary products with 64 stamps. Each book was accompanied with strict instructions. The ration stamps were no bigger than a postage stamp. Ration stamps could not be used to purchase everything and some items still required cash. Some items required stamps and cash to purchase. The Government issued ration books periodically. By the end of the war over a hundred million of each ration book were printed.

Examples of yearly income during the war years: The average farm worker made $738 per year in 1941 and $1545 in 1945, an industrial worker income was $1495 in 1941 and 2300 per year in 1945. Mortgage payments approximated between $30 and $50 a month. Gasoline at the beginning of the war cost $.20 a gallon and a movie ranged from $.25 to $.60 a day.

OPENING: What is scarcity and what does it mean to ration an item? Discuss the meaning of the two words. After the class has discussed the meaning of scarcity and rationing, have the students make a list of foods and goods that were scarce and rationed during the war. List them on the board for the students to refer to later during their activity task. Items that were scarce were sugar, butter, beef, milk, eggs, gasoline, rubber, and silk stockings. Tell the students that they are going to play a ration stamp , during which they will be responsible for supplying goods to their family.

ACTIVITIES:

1. First, divide the students into groups of 4-5 depending on how many students you have in the class. 2. Each student is given one ration book with 48 ration stamps, a supply list, $2.00 in cash, a list of food prices and ration points for 1940s, two WWII recipes, a price list for today’s grocery prices, a ration stamp instruction sheet and a check list. 3. Each student will plan a day’s menu (breakfast, lunch and dinner) and create a grocery list from these menus using the 1940s price list. They are only allowed to use the $2.00 grocery budget and their 48 ration stamps. 4. Before they begin one student will need to come up and get the following items from you and ration them out to the members in the group. The items must last the entire class and the student must pay you with ration stamps. (1 pencil, 2 pieces of paper, 4-5 pieces of candy, 1 cookie, 1 drink, 1 knife, 4-5 glasses, 4-5 napkins) 5. The student will ration the soda, cookie and candy to all the members of the group. This will allow the lead student to realize the difficulty in dividing meager amounts of food to a large group of members. 6. The students will then begin creating their menu. 7. After they have created their menu and grocery list for the 1940s*, they will need to compare it to the prices for today’s groceries** to see how much it would cost them today to go shopping. *Students will need to consider the concept of substitution when shopping for scarce items. Some of the recipe ingredients are either too expensive – too many ration points – or no longer available. What can be substituted for those scare food items? For ex: ketchup or BBQ sauce can be substituted for tomato paste.* Not all menu ingredients are listed on the 1943 food price list. So students will need to creatively substitute items. **Teachers: you’ll need to create a current modern grocery list based on the 1943 list provided in this lesson plan. 8. After both lists are completed each group will share their menus and discuss any problems they had with meeting their budget and their limitations with 48 ration points and two dollars.

3 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com 9. For homework each student will find one recipe online or from a family member who lived during WWII, (See “Food for Thought” resource page for suggested WWII era cookbook/recipes websites) and write a shopping list using those specific items. Each student only has $1.00 in cash and 20 ration stamps available; it is close to the end of the month. The information needs to also include a one page description on how they would handle rationing supplies during a crisis in their families this can be a modern day crisis such as if they were caught in hurricane Katrina, World War II or a made up event.

CONCLUSION: Review what it means to ration items. Now that the students have created menus and a grocery list based on their available ration stamps, have them create a new list on the board of items, which were scarce or rationed during the war. Now have the students imagine that their county has been hit by a terrible disaster and the state government needs to ration important items in order to provide nutrition, water and other services for the states residents. Have the student create a new list of items on what they would chose to currently ration based on the information they learned throughout today’s ration stamps lesson.

ASSESSMENT: The daily menu and grocery-shopping list can be turned in for group credit. This can be scored as plus or minus based on the extent of each members involvement. Your observations during group work will determine whether the student will receive credit for their work. A rubric is attached to the lesson plan. The compare and contrast of today’s prices with 1940s prices can also be done as a homework assignment. Instead of the students comparing the menu in class have the students create a new menu at home using current 2016 prices followed by writing a comparison of the two menus or the two menus can lead the discussion for the next class period as a review of World War II economics.

REFERENCES: Internet Sites http://homefront.mrdonn.org/links.html http://www.pbs.org/thewar/edu_snapshot.htm http://www.foodtimeline.org/

4 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

5 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

6 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

7 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

8 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

9 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

10 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com Food Prices and Rationing Points, Worksheet #1 March 1943 News and Observer, Raleigh

Food Price Ration points Apples 33¢/2 pounds 20 points Bisquick 37¢/box 18 points Bread 10¢/loaf 0 points Bugles snacks 19¢/box 5 points Butter 22¢/pound 20 points Cake mix 18¢/box 18 points Cheerios 14¢/box 7 points Cheese 35¢/pound 12 points Coffee 24¢/pound 42 points Coke 5¢/bottle 10 points Cookies 22¢/box 22 points Corn 13¢/can 18 points Crackers 19¢/box 5 points Eggs 35¢/dozen 0 points Flour 66¢/10 pounds 18 points Grits 9¢/box 3 points Ground beef 27¢/pound 0 points Jelly 24¢/jar 40 points Lemon juice 27¢/bottle 9 points Luncheon meat 33¢/pound 0 points Margarine 17¢/pound 2 points Mayonnaise 20¢/jar 0 points Milk (evaporated) 9¢/can 1 point Noodles 5¢/box 18 points Orange juice 19¢/can 0 points Peanut butter 25¢/jar 9 points Popsicles 29¢/box 22 points Potatoes 39¢/10 pounds 0 points Rice 10¢/pound 3 points

11 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com 35¢/pound 0 points 53¢/pound 12 points Cream of Chicken Soup 9¢/can 10 points Spinach 15¢/can 18 points 40¢/pound 13 points Strawberries 28¢/pound 0 points Sugar 31¢/5 pounds 80 points Syrup 23¢/jar 80 points Tomato juice 10¢/can 20 points 24¢/can 6 points Milk(delivered) 30¢ 0 points 39¢/ lb 11 points Peas 13¢/can 16 points Tomatoes 13¢/can 16 points Green Beans 13¢/can 14 points Peaches or Pears 18¢/can 21 points Pot Roast 14¢/lb 0 points Fruit Cocktail 18¢/can 11 points

Grape Juice 19¢/can 15 points Pumpkin or Squash 20¢/can 32 points Tomato Paste 20¢/can 55 points

12 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

Scarcity and Rationing Lesson Worksheet- #2 World War II Ration Recipes

Army Goulash Tasty Temptation Recipe

During World War II, this dish would have been made with one of three kinds of canned beef: one lightly seasoned from the US or Argentina called "Canned Horse"; the British version known as "Bully Beef" or the unpleasant tasting French version from Madagascar called "Monkey Meat".

Ingredients: 1 pound 1 medium onion Two 16 ounce cans and beans 6-1/2 ounces tomato sauce Salt and pepper Chili powder Directions: Brown hamburger with onions. Mix in pork and beans, chili powder to taste, salt and pepper to taste and tomato sauce. Simmer for about 30 minutes. Recipe makes six servings.

Meatless Meat Loaf:

Ingredients: 2 C cold beans 2C bread crumbs 1C nut meats (if available) 2 eggs, 2T melted oleo 2T chopped green pepper or 1t sage Salt to taste. Directions: Shape as you would a meat loaf. Pour over it one can of tomato pulp or soup and a little water. Bake 30 minutes at 350 degrees. Credit: Mrs. Harry Tammen.

13 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com

Mock Chicken and Noodles:

Ingredients: 1 quart milk 4 T oleo 1&1/2 cup noodles 5 hard cooked eggs.

Directions: When milk has reached the boiling point, add oleo and noodles. Cook 20 minutes. Then add the eggs cut in half. Salt and pepper to taste. Credit: Mrs. G.W. Shaffer.

Rumford Special Cake (Three eggs–Corn Syrup)

A cake for a party–particularly good in seasons when eggs are plentiful, though not too demanding at any time. Frost it with the sugarless frosting–flavored with orange!

3 cups sifted cake flour 4 teaspoons Rumford Baking Powder 1/2 teaspoon salt 1/2 cup shortening 1 1/2 cups corn syrup 3 egg yolks 2 teaspoons grated orange rind 1 cup milk 3 egg whites

Directions: SIFT together flour, Rumford Baking Powder and salt. Cream shortening, add 1 cup of the corn syrup gradually, and cream until fluffy. Add egg yolks, one at a time, and beat well. Add sifted dry ingredients alternately with milk, stirring well after each addition. Add grated orange rind. Then, beat egg whites until stiff, and add to them the remaining 1/2 cup corn syrup gradually, beating until mixture stands in stiff peaks. Fold into batter until well- blended. Bake in 2 greased 9-inch layer cake pans in a moderate oven (375° F.) for 25 to 30 minutes. Cool. *Students will need to consider their rations when deciding if they have enough to either make or buy frosting.

14 Lesson plan courtesy of the MacArthur Museum of Arkansas Military History: www.arkmilitaryheritage.com