Image: Museum of English Rural Life, University of Reading

In 1977 the Dalesman published the Dales farm memories of Irene Meggison. She recalled the food given to the male farm-workers in the 1930s.

‘The lads, perhaps eight or nine of them, had pies at every meal – yes, even breakfast, after a good helping of cold, boiled bacon (mostly fat) with dry bread and tea in an enamel mug. In earlier days they were only allowed skimmed milk, as that was always plentiful, and tea was considered a luxury. The milk was served in basins.’

‘Bread and jam was a treat for Sunday tea. Broth, a soup made chiefly from vegetables, was cooked in the old fire-coppers, and also appeared in basins. The main course at mid-day dinner was always filling. Boiled beef appeared frequently, and large puddings – Yorkshire or suet – were served before the meat. Steamed or boiled suet puddings with treacle made a satisfying sweet and a change from pie – which also appeared at teatime, and was more often than not accompanied by cold fat bacon again!’

‘The five o’ clock meal had to last the lads until breakfast time. It was considered that good (if tough) pastry lasted in the stomach far better than bread, and made one strong, hence the derisive remarks [they made] about the weakness of ‘narrow-chinned-bread-and-butter townies’!’

Source: Dalesman, October 1977, ‘To be a Farmer’s Boy’.