Monday 23 February 2009

1930s Continued - Food

Catering for a family of 6 was always a challenge for our mum. So what did we eat?

For starters their was no school dinners so every lunchtime involved a trip home for our main meal. No fast foods then so all meals cooked fresh e.g. Steak&kidney pudding/pie, cottage pie rabbit or mutton stew, conger eel. sausage toad.As for sweet, this could be baked rice pudding , spotted dick, fresh or tinned fruit with custard.

Sunday was special, late Saturday afternoon mum would go to a small market called the "Kingsland Waste" where at the end of trading the local Butcher would sell off cheap any remaining meat enabling us to get our Sunday roast. What a feast!

In the afternoon you would hear the cry "Shrimps Winkles" and outside there was a man with an open barrow laden with seafood. A pint of Shrimps and a pint of Winkles became our tea.

Snacks for example, bread and margarine dipped in sugar, fish paste sandwich etc.

Breakfast was usually porridge and bread and jam.

Sunday boiled egg or "fry up". As our small gas cooker had no grill, toast was a winter luxury only obtainable when our living room fire was glowing enough to toast bread on an extended fork in front of it (toast has never tasted better).

We very seldom ate chicken as it was too expensive, all free range in them days.

Saturday morning was treat breakfast. A breakfast roll with real butter and a chocolate teacake.One treat was bread and "dripping" or "dripping" toast .When our roast Sunday dinner was finished the residue in the roasting dish was poured into a pudding dish and when set was used to spread on bread or toast .this mixture of lard and meat juices was our "dripping.
Saturday was another time for special meals, Kippers, Smoked Haddock,pie &mash,

1 comment:

  1. Very interesting reading.

    I'm hingry just reading about such lovely grub. I remember your mum made the best bread pudding I have ever tasted!

    Tony Wilson

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