We would visit the grandparents on a weekend, so the evening meal would be Saturday / Sunday. In the summer months that meant salad of some sort, but always involved a shallow bowl of thin sliced onion, cucumber and lots of vinegar.
There was also meat of some sort. Tinned tongue was a staple. Tinned ham in some almost triangular can that you used a key to open like corned beef today.
The bread.
Grandfather, at the head of the table, would have a whole loaf of bread, a sharp knife, a dish of softened butter and a wide knife to spread that butter.
He would stand the loaf on one end and slice the end of the loaf - the best bit! - put that to one side, then spread some butter onto the remaining loaf, cut the thinest slice of bread, put that to one side and repeat.
You could see through the slices of bread.
Odd how memories pop back at you.