Ethne (Turner) Pyper
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Ethne Barry (Turner) Pyper (1936 - 2022)

Ethne Barry Pyper formerly Turner
Born in Elliot, Cape Province, South Africamap
Ancestors ancestors
Wife of [private husband (unknown - unknown)]
Descendants descendants
Mother of [private daughter (unknown - unknown)], [private daughter (unknown - unknown)] and [private son (unknown - unknown)]
Died at age 85 in Benoni, Ekurhuleni, Gauteng, South Africamap
Problems/Questions Profile manager: Brian Turner private message [send private message]
Profile last modified | Created 4 Sep 2013
This page has been accessed 181 times.

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.


Sources

Notes

Note NI002living - details excluded


Acknowledgments

Thank you to Brian Turner for creating WikiTree profile Turner-7119 through the import of Dylans Tree.GED on Sep 4, 2013. Click to the Changes page for the details of edits by Brian and others.






Memories: 1
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ETHNE PYPER RECALLS ELLIOT FOOD

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.

posted 23 Oct 2022 by Brian Turner   [thank Brian]
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