ETHNE PYPER RECALLS ELLIOT FOOD Reported to Judy M M December 2009 At Scholt:kloof "In Granny Barry's house in Elliot here was a big dining room table loaded with tureens, gravy boats and roasts covered with silver meat covers. The table service was white, with a raised or embossed pattern around the plate edge. The best food in the world landed up on that table. A gong would sound and that meant that you had to hurry up and wash your hands. That self-same gong was inherited by my mother. We were all seated around the big table - this was wartime, remember, with Oupa at the head and Minnie my mum next to him on his left followed by Monica and then me, (Ethne). Ouma sat at the foot of the table with Barry next to her on her left and then Marie. Barry was still a little boy. Next to Marie came my big brother Ronnie and then my youngest uncle Arthur who finished up on Oupa's right. It was a real extended family which grew as the War went on and as other war-widow sisters joined the throng" Oupa would begin the meal by reciting a grace in Dutch which started "Segen Vader.." Nobody started eating before my grandmother and grandfather. On Sundays, there was often three kinds of meat: lamb, pork and a chicken. With roast potatoes and rice with delicious meaty gravy. The vegetables were often boereboontiies-green beans chopped with onion and potato, pumpkin - the old-fashioned flat kind and cauliflower. It was always delicious.' "For pudding we had fruit grown on the farm or locally, like rhubarb and cream (our own) kwepers (quinces) and cream, or stewed fruit and custard. Sometimes there were 'koekpoedings' like Boston Bread with custard or even a trifle, with jelly of different colours and homemade canned fruit. As a child, I never knew hunger." There was always a kitchen maid to help, and Granny Barry had a child-minder when her children were small as well as a washing and ironing maid. The washing was taken to the Slang River - imagine washing in that icy cold water in winter...what did it do to your hands and skin? The clean washing was spread to dry on the grass and shrubs next to the river - stuff was rinsed blue in those days (Reckitt's Blue) and some things like table linen was starched. Then everything had to be taken home and ironed, with a flat iron heated on the stove.
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Ethne is 25 degrees from Herbert Adair, 20 degrees from Richard Adams, 27 degrees from Mel Blanc, 21 degrees from Dick Bruna, 27 degrees from Bunny DeBarge, 31 degrees from Peter Dinklage, 25 degrees from Sam Edwards, 25 degrees from Ginnifer Goodwin, 29 degrees from Marty Krofft, 24 degrees from Junius Matthews, 23 degrees from Rachel Mellon and 26 degrees from Harold Warstler on our single family tree. Login to find your connection.
Reported to J M M December 2009 At Scholt:kloof "In Granny Barry's house in Elliot here was a big dining room table loaded with tureens, gravy boats and roasts covered with silver meat covers. The table service was white, with a raised or embossed pattern around the plate edge. The best food in the world landed up on that table. A gong would sound and that meant that you had to hurry up and wash your hands. That self-same gong was inherited by my mother. We were all seated around the big table - this was wartime, remember, with Oupa at the head and Minnie my mum next to him on his left followed by Monica and then me, (Ethne). Ouma sat at the foot of the table with Barry next to her on her left and then Marie. Barry was still a little boy. Next to Marie came my big brother Ronnie and then my youngest uncle Arthur who finished up on Oupa's right. It was a real extended family which grew as the War went on and as other war-widow sisters joined the throng" Oupa would begin the meal by reciting a grace in Dutch which started "Segen Vader.." Nobody started eating before my grandmother and grandfather. On Sundays, there was often three kinds of meat: lamb, pork and a chicken. With roast potatoes and rice with delicious meaty gravy. The vegetables were often boereboontiies-green beans chopped with onion and potato, pumpkin - the old-fashioned flat kind and cauliflower. It was always delicious.' "For pudding we had fruit grown on the farm or locally, like rhubarb and cream (our own) kwepers (quinces) and cream, or stewed fruit and custard. Sometimes there were 'koekpoedings' like Boston Bread with custard or even a trifle, with jelly of different colours and homemade canned fruit. As a child, I never knew hunger." There was always a kitchen maid to help, and Granny Barry had a child-minder when her children were small as well as a washing and ironing maid. The washing was taken to the Slang River - imagine washing in that icy cold water in winter...what did it do to your hands and skin? The clean washing was spread to dry on the grass and shrubs next to the river - stuff was rinsed blue in those days (Reckitt's Blue) and some things like table linen was starched. Then everything had to be taken home and ironed, with a flat iron heated on the stove.