GEOFF Stead, of Kendal, recalls meals in the 1950s.

OUR meals in the 1950s were simple but nourishing. Mam devised a seven day meal plan, followed rigidly every week, year after year.

Such perishable food as needed to be kept for a day or two, was stored in a small metal cupboard with a mesh door, hung on two large hooks hammered into the cellar wall. The cellar was also where the coal was stored, so when this was delivered, through a grate in the ceiling, clouds of dust swirled around, but we didn't worry about that.

Meals were eaten mostly in silence, and when everyone had finished, the empty plates were gathered up and taken to the sink in the cellar head. It was not permissible to leave even the tiniest scrap of food, nor to complain about anything, or express preferences. However, I only disliked two items on our menu, served alternately for tea on Thursdays.

We walked home for our main meal at lunchtime. Tea was served around 5pm, and consisted of one of the following; pigs' trotters, cow heels, polony, potted meat or on Thursdays, cold tripe, or udder. Both were completely without taste, and had to be liberally sprinkled with vinegar.

Tripe came from three parts of the cow's stomach, one dark grey and crinkly, one smooth and slimy and a third of a honeycomb texture. The smooth type had to be held down firmly, otherwise it slid off the plate.

Udder was of a mustard like colour and a bit dry and crumbly. Tripe and udder must have been popular, because a stall in the market sold nothing else.

A tablecloth was used only if the relative came, the rest of the time we tore sheets of newspaper in two, and used them on the formica topped table like place mats.

It must have been a struggle to feed five of us on only dad's fireman's pay, and rationing was still in operation, but we never went hungry.