The sad part of these menus is that, though on paper it looks very selfish of Mr. Q., in practice his share of the half-loaf, even though accompanied by an egg, does not seem a very satisfactory or over-luxurious breakfast for a working man. His daily dinner at 6½d. cannot be an oppressive meal, whilst his tea cannot be much more satisfying than his breakfast. And yet, in order to feed him as well as this, his wife has to make about a third of the amount do for herself. It is not usual to find the accounts kept in this manner, but Mrs. Q. chose to show how the money went. As a matter of fact, except for the 5s. which Mr. Q. keeps for himself—a sum greater than that which is usually retained by the husband—the arrangements of the menu are quite ordinary.
The next menu is that of Mrs. U., whose husband drives a mail-van at night. His wages are 25s. a week, and he allows his wife 21s. Out of the 4s. kept by him, the usual 4d. goes in National Health Insurance, 6d. in a sick club, 1d. to the hospital, 1d. to the mess-room, and 6d. to his trade union. He is fed entirely at home. Mrs. U. has a daughter of fourteen, who goes out to daily work and is fed at home. She earns 4s. a week, and brings it home regularly to her mother. Thus the housekeeping allowance is 25s. a week. Mrs. U. bakes at home in the gas-oven, at the cost in gas of about 6d. a week, and for flour and yeast of 4s. 7d. The item for bread is therefore high, but so also is the quality of the bread. There are six children.
Most breakfasts and teas in the week consist of bread, margarine, tea, cocoa, or coffee, or occasionally of porridge and treacle.
Sunday.—Dinner: Target of mutton (10d.), potatoes, greens, suet pudding, and haricot beans.
Monday.—Dinner: Boiled neck (4d.), potatoes, and dumplings.
Tuesday.—Dinner: Stew of “pieces” (4d.) with pot herbs and potatoes.
Wednesday.—Dinner: Brown hash (4d.) and dumplings.
Thursday.—Dinner: Meat pudding of shin of beef (4d.), greens, and potatoes.
Friday.—Dinner: Fish (1 lb., 4d.), parsley sauce, and potatoes.