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Food Preparation

Trixie Pachy interviewed by Edna d'Lima


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Click here to listenWe didn't eat like we eat nowadays. We didn't have two cooked meals a day, things that we do nowadays, that was unheard of. We ate in the middle of the day with shepherd's pie with cabbage and all the rest of it we would have bread and butter, tomato, cake, tea-- something like that, perhaps a bit of toast. We certainly didn't have two cooked meals a day. I think that is why we have good teeth now - we are quite healthy beings. So because of the wartime and even after the wartime everything was rationed, so you didn't have lots and lots of bacon and fatty stuff. If you had a piece of bacon in those days you had it for lunch because you couldn't waste it on breakfast. Everything was very basic that I cooked with. I think the range, give people medals for actually cooking on these old ranges. Either the fire needs banking up or its too hot or something burns.

Click here to listen Cornwall was a very wet place anyway. Getting things dry, getting enough food. The feeling that I remember is that people were hungry and wanted to be fed. There were no such things as niceties, a little strip of lemon peel on top or anything like that to make it look nice. It was big rice puddings, big shepherd's pies, loads of cabbage. Cabbage grows like weeds in Cornwall so we were all right there. We had loads of cabbage. I like cabbage anyway, so did my sisters, so we had very good, I suppose you'd say vegetables were very, very good but they were just basic. They were just basic steamed or boiled on the stove, this awful stove with brass knobs.

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