Most dishes had to be made with readily available ingredients, so many recipes were simplified. Ration books were distributed to keep track of what people were allowed to have. Goods like sugar, eggs, meat, coffee and chocolate were in limited supplies and homemakers created innovative ways to make new dishes that did not use as much of these ingredients but still tasted good. One of the ways this was done was through "rationing" (limiting the amount of certain products people were allowed to consume). Food was one of the things that people were asked to conserve. On the homefront during the First and Second World Wars, Canadians were asked to make do with less, to allow more resources to be sent to troops overseas.
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