The trick that made all trench food edible

sir – In 1958 Douglas Hamilton, an artist who ran a stained-glass window manufacturing studio in Glasgow, and who was an old First World War comrade of my father’s, came to stay at our Aberdeenshire home.

He taught us the joy of eating marmalade with fatty bacon for breakfast (Letters, June 14), a trick he said made all trench food edible.

He also declared that Tommy Tickler’s Raspberry Jam was mostly made from turnips and flavouring, and that the pips were made by a woodcrunching machine. The latter claim I think was true: I watched such a device being discovered when the cellar of an underground room was found in the jam-makers’ defunct factory in Scotts Road, Southall, Middlesex.

Ronald Rodger Caseby

Chichester, West Sussex

sir – At breakfast during a silent retreat at theological college, an Indian student took his kipper and spread marmalade all over it, to the utter (and silent) astonishment of everyone there. But what a good idea.

Rev Roger Holmes

Howden, East Yorkshire

sir – Pâté on toast topped with a thin layer of marmalade is delicious. Michael Bristow

Bristol

sir – Marmalade on toast, grated cheese on top and grilled until melted. Recipe overheard on a Glasgow tram, as a workman described his lunch to a friend.

Bob Heddle

Canterbury, Kent

sir – Marmalade is very tasty smeared on hot sausages instead of mustard, as well as being surprisingly delicious spread in a hot dog bun wrapped around a whole banana.

Jan Bardey

Kineton, Warwickshire