In around 1920, sobriety and thrift are virtues. A breakfast consists of bread spread with fat and occasionally a spoonful of sugar. At lunchtime, people have a warm meal, consisting of one course. Potatoes are the main ingredient, besides some melted fat. Furthermore, carrots, turnips, other root vegetables, and preserved vegetables such as sauerkraut may be on the menu. Greens are not particularly liked and are referred to as ‘rabbit food’. Meat tends to be an exception, but a piece of bacon is not uncommon.
Join in for an amiable lunch!