It has not been too many years since the “lady of the house” spent her mornings shopping for the day’s groceries. She would visit the butcher shop and the fishmonger to buy the meats for the day’s meals (often dinner, served in the early evening hours), and perhaps sausages, bacon, or a soup bone which might end up as an element in breakfast, lunch, or one of the dinner courses. Her rounds would probably include a visit to the greengrocer where she picked out the day’s fruits and vegetables, fresh, dried, or otherwise preserved depending on the time of year and their availability.