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If you have an old photo which would illustrate this page, I would very much appreciate a copy. Pat Cryer
As washing took all day, my mother couldn't do any significant cooking. For dinner [lunch] when we came home from school, we always had cold meat from the previous day's Sunday roast, served with bubble and squeak which was fried mashed up cold vegetables, again from Sunday's dinner. We ate these with mustard pickle that one of us children had to go and buy from the shop at the shop at the end of the road. We had to take our own basin. It was sold from large jars and cost 1 or 2 pennies.
When we children came home at the end of the afternoon, tea, as it was called, was simple and the same every day, washdays included: bread and jam or bread and dripping and a slice of cake if any was left from the Sunday baking.
These childhood recollections are of feeding the family on washdays in working class London around the time of the 1911 census..