大象传媒

We knew someone who worked as a baker and he managed to, somehow, purloin some flour, German flour, not the local one. They also used to bake for the Germans as well, they had to make so many loaves a day for the Germans and he would bring home this flour, no sugar, and Mother would bake it to try to make a little bit of a taste and just mix it with milk and water .... in a way we were lucky that he worked in a bakery because as I say he would bring home flour. But some families didn鈥檛 have that recourse to food. Mind you he only had enough to make about one loaf of bread and that was a slice of bread for breakfast. We used to have it probably with nothing on and then for lunch a very watery soup made of a little bit of potato and perhaps some cabbage leaves. You used all the cabbage, you didn鈥檛 throw away the outer leaves, everything was taken. It was very watery soup, there wasn鈥檛 very much vitamins in that! I know vegetable soup is good for you but that was a little different. Then for tea the peelings of potatoes were used, mother used to wash them thoroughly and mince them up and mix them with water and bake them in the oven and that was our tea.
RUTH WALSH

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