My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth

Cookery class at school in 1958

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In 1958, we were given a small textbook, Home Science Recipes when we were taught cookery in Standards 5 and 6, or what is now called Years 7 and 8. Words and phrases used then make me smile now.

“all parts of the dominion”, “domestic instruction”, “helpful to the small family”, “young housekeeper”, “apron”, “never waste anything”, “Housewifery and Laundry Work”

Wordy echoes of strong colonial and emotional ties to England, preparation of girls for marriage and motherhood, and always, a vivid memory of want and hunger experienced by our parents’ generation during the depression and war years. New Zealand as  a country grows food well. This text was compiled by a generation of educators intent on building a nation of self-sufficient citizens and healthy families.

The ingredients then reflected the predominant farming and small country town lifestyles we lived in the 1950s. I shudder now at the thought of using animal fats of “lard”, “dripping”, “suet“. Beef and mutton were staple foods. Home killed meat roasted in a fat was common.  Dad would butcher a sheep about once a week. I recall how my brothers, sister and I lined up as he did so waiting to grab the knucklebones so we could play the game. No sentimentality then. That is how it was.

My mother and mother-in-law always kept a bowl to store the dripping from roasted beef. My grandparents and parents all loved spreading dripping on bread in preference to butter. They had  lived through food rationing. As if that was not enough to fill growing large baby-boomer families,  New Zealand mothers served baked goodies for morning and afternoon teas and  puddings. All recipes used great quantities of animal fats and sugar. Unpasteurised, creamy milk collected as the cows were milked was drunk daily. Thank goodness our outdoor lifestyles meant we were physically active and hardworking compared to present day.

Essentially, we their daughters in the school cookery classes, were cementing household practices of generations before the 1950s. Incidentally, the Window Cleaner recipe in  Cleaning Materials, still works a treat and is cost effective.

Author: Jenny

A few years ago when I began blogging, I was in awe of the creative, the witty, the informative, the insightful posts by writers on WordPress. I was challenged by my son to write, to set up a blog, to expand my garden diary scribblings. Never did I think from scratching and grubbing in my garden dirt would sprout words of reflection, thoughts about life lived as I know it. My garden is where I lose myself, or as Himself likes to tell others, I lose either my coffee mug or wine glass. Well at least I do put them on a gatepost so they are easily found. Always, there's something to write or chat about life lived as I know it. I have a certain sense of amazement that my blogging community is expanding. In a previous life, I once was a teacher. A four-walled classroom is an artificial construct. When thirty or so teenagers with diverse learning needs filled the space, the more I listened, the more I observed my students, the more I learned. They had stories to tell, to write of things that interested them. Luckily for me we embarked on amazing journeys of discovery and learned together. Some say a lifestyle block is a no-lifestyle block. We like being able to grow seasonal food, to enjoy fresh air and open space. Himself and I thought we had retired, about to define this older stage of our life together, but family commitments continue. And so it another phase of discovery happens as I share this place with Himself, son and grandsons and a menagerie of living creatures who rule the roost.

10 thoughts on “Cookery class at school in 1958

  1. I love this! Thank you! Newer is not always better. Is it that easy to make soup? I thought it was more complicated? That is one of my next projects.

    • Thank you for visiting. It has been fun revisiting 1958. What I’ll do for you in the next day is post a stock recipe from my old school cookery book. It has stood the test of time and the ingredients are relevant. You could, I f you have one, use a pressure cooker. 🙂

  2. Typo: I meant soap. Isn’t that one of the recipes? Stock however is also good 💞💞💞

  3. Yes I make soup a lot. Homemade always seems nicer -start with a well flavoured stock

  4. What are methylated spirits?

    • Methylated spirits (Meths) is denatured alcohol and it is a purple colour. It is an ethanol that has additives to make it poisonous and bad tasting and foul smelling to stop people for consuming it. Meths is used as a solvent. We used to use it as a fuel for our camping stove. Always should be stored away in a safe place. Hope this is helpful.

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