Rationing started on 8th January, 1940 with sugar, butter and bacon being rationed. Many other food items had been added to the list by 1942. By 1942 the typical allowance for an adult per week included: 4 oz of bacon or ham, margarine, cooking fat; 2 oz of butter, cheese and tea. 1 fresh egg per week and three pints of milk. A pound of preserves every 2 months. Sweets were also rationed with an allowance of 12 oz (about 340 grams) every 4 weeks. Rationing finally ended in 1958.