| Summary: | fourer n At Heart's Content the three basic meals of the day were; Breakfast, Dinner, and Tea. The men who worked early, say at 6.00 a.m. ususally "boiled the kettle" and had a cup of tea and a slice of bread. However, at 8.00 everybody had breakfa st which was a fairly heavy meal of porridge, eggs, or fish. Dinner was at 1.00 p.m. and again there was a heavy meal designed for a particular day; Tuesday and Thursday were "duff" days when the meal was vegetables of different kinds, salt beef or salt pork, and pease pudding, Wednesday and Friday were fish days when the meal was either fresh or salt cod, or herring, or some other variety of fish; Saturday was pea -soup day generally but some people varied the kind of soup, Sunday was usually a feast day and it [inc] some kind of fresh meat was the basic food for dinner. Of course [reverse] Sunday morning breakfast was special too, and the traditional "fish and brewis" was served by most housewives. Most of the women made sure to cook enough for the Sunday dinner that there would be "hash" for the Monday dinner. I think the reason for this was that Monday was wash-day, and the day was such a busy one that dinner could be served in a hurry. Tea was at 6.00 p.m. Again there was a fairly heavy meal of potato or fish cakes, or baked beans, or macaroni, etc. Besides the three basic meals, there was a lunch at 11.00 a.m. between breakfast and dinner called the "levener", ususally a cup of tea and a biscuit or bun. There was another luch at 4.00 p.m. call ed the "fourer" and again a cup of tea and a biscuit. Before bedtime at about 10.00 p.m. there was a supp er, mainly tea, toast, cake, jam, but not a heavy meal as was served in some communities. DNE-cit JH 10/71 (over Used I Used I Not used slip contents continued from reverse side of card, see F15880
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