Mudcat Café message #2885769 The Mudcat Café TM
Thread #128741   Message #2885769
Posted By: Newport Boy
13-Apr-10 - 03:42 PM
Thread Name: Folklore: Bread Rolls
Subject: RE: Folklore: Bread Rolls
OK - to clear things up. South Wales, 1947-8.

Bottom of the pile was the cob - almost spherical, less than 3 inches diameter, with a hard crust. Sold for a farthing. Since there were few farthings in circulation by then, we usually bought 2 for a ha'pennny.

Next, the bread roll (as opposed to the jam roll or swiss roll). Similar to the cob, but nearly 4 inches diameter and a slightly softer crust. A ha'penny each.

There was also the bap - flatter and slightly larger, with a very soft crust, and floured. I don't know what they cost - only the posh people ate them.

The cheapest bread was a french stick - usually about a foot long and about 3 inches diameter, with a hard crust. These were tuppence farthing, and since you didn't usually want 2, you had to pay tuppence ha'penny if neither of you had a farthing.

The standard 1-1/4lb white loaf came in 2 varieties - sandwich (square section) or tin (a harder crust on a raised top). The latter was best for toasting on a toasting fork in front of the fire. Both varieties sold for fourpence ha'penny.

Small white loaves were also available, and Hovis loaves. There was brown bread, but our local shops didn't stock much of it.

Teacakes were usually about 8 inches diameter, and had currants - you can't have a teacake without currants! Sliced, toasted, buttered and spread with home-made jam, they were a Saturday treat.

We had pikelets - soft, light brown one side, honeycomb the other, they were sold by all the local bakers. The national chains (like Lyons) sold crumpets, which appeared to be the same, but more expensive. Toast them and butter the honeycomb side - you're not allowed jam on pikelets.

Oh - and I don't want any nonsense about Welsh cakes - they're bakestones, plain and simple.

Here endeth Phil's bread gospel!!