Ploughman's lunch please'. And in a matter of minutes a tray is handed across the counter to you on which is a good square hunk of bread, a lump of butter and a wedge of cheese, and pickled onions, along with your pint of beer". Only one year later, in June 1957, another edition of the "Monthly Bulletin" of the Brewers' Society, referred to a ploughman's lunch using exactly that name, and said that it consisted of "cottage bread, cheese, lettuce, hard-boiled eggs, cold sausages and, of course, beer". The Glasgow newspaper "The Bulletin" from 15 April 1958 and "The Times" from
Portuguese sweet bread Portuguese sweet bread Portuguese sweet bread (Portuguese: "pão doce" "sweet bread" or "massa sovada" "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as "folar" and often contains a hard-boiled egg. Portuguese sweet bread is traditionally made around Christmas, and the Easter version is made around Easter, but it is also available year-round. It is traditionally baked in a stone oven known as a "forno". The bread is usually served simply with