Meanwhile, at home, three or four different kinds of vegetables would be cooked, and always a meat pudding, made in a basin. No feast and few Sunday dinners were considered complete without that item, which was eaten alone, without vegetables, when a joint was to follow. On ordinary days the pudding would be a roly-poly containing fruit, currants, or jam; but it still appeared as a first course, the idea being that it took the edge off the appetite. At the pig feast there would be no sweet pudding, for that could be had any day, and who wanted sweet things when there was plenty of meat to be had!

But this glorious plenty only came once or at most twice a year, and there were all the other days to provide for. How was it done on ten shillings a week? Well, for one thing, food was much cheaper than it is today. Then, in addition to the bacon, all vegetables, including potatoes, were home-grown and grown in abundance. The men took great pride in their gardens and allotments and there was always competition amongst them as to who should have the earliest and choicest of each kind. Fat green peas, broad beans as big as a halfpenny, cauliflowers a child could make an armchair of, runner beans and cabbage and kale, all in their seasons went into the pot with the roly-poly and slip of bacon.

Then they ate plenty of green food, all home-grown and freshly pulled; lettuce and radishes and young onions with pearly heads and leaves like fine grass. A few slices of bread and home-made lard, flavoured with rosemary, and plenty of green food ‘went down good’ as they used to say.

Bread had to be bought, and that was a heavy item, with so many growing children to be fed; but flour for the daily pudding and an occasional plain cake could be laid in for the winter without any cash outlay. After the harvest had been carried from the fields, the women and children swarmed over the stubble picking up the ears of wheat the horse-rake had missed. Gleaning, or “leazing,” as it was called locally.