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AVALON FARM SPECIALS

Rose Basson

1


Š Cain Cooper

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In the long ago and far off days... Before the onslaughts of the modern supermarkets... fast food outlets, and TV dinners... Families had more time to Talk, to Visit, to Sew, and to... COOK!

For my Ten Grand Daughters:

ROSIE

ELLEN GOOGIE KIKI-DEE ELIZABETH FRANCES ANTONIA CATHERINE GEORGIA and

JESSIE From your great grandmothers Violet and Noele, From your great aunts Jill, Lucy, Jenny and Sylvia I offer you a few tried and tested recipes...

From your mothers Caroline, Carrie, Mary, Alexandra and Sarah And from your grandmother Rose, I give YOU...

AVALON FARM SPECIALS

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Š 2009 N.B. The images have been taken from Google image searches, PhotoBucket, Flickr, scanned from cookbooks, and/or otherwise noted. The copyright remains with the original photographer/s... as such will never be reproduced or distributed commercially without prior permission. This work is for the sole purpose of illustrating the family recipes supplied by Rose Basson.

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About this book...

THIS BOOK IS NOT JUST A COOK BOOK. NOTHING IS EVER THAT SIMPLE!

THIS BOOK IS ABOUT THINGS PAST (AS WE WERE), THINGS PRESENT (AS WE ARE), AND THE FUTURE (AS WE MAY BE). IT IS ABOUT CHANGE...

The Avalon House was big: 5 bedrooms, 4 bathrooms, massive sitting room, sunroom, dining room, big kitchen and pantry, wonderful veranda. The rondavel housed the deep freezes which held the annual meat supply. After a winter slaughter (home grown beef and mutton)– roasts, salt beef, steak, sausage, biltong and droewors (hung to dry from wire racks in the rondavel), chops, shanks, dogs bones. We used to go to the neighbours for a full day to work the meat (and learn a new culture and a new skill).

The Avalon Vegetable Garden had an amazing collection of vegetables and fruit. The basics: carrots, tomatoes, onions, cabbages, potatoes etc... were surrounded by broad beans, artichoke, rhubarb, cape gooseberry, asparagus, pomegranates, turksfei (prickly pear), fig and quinces (there is a fabulous hedge of quince at Mowbray). There was mulberry, apple, grape and peach. Mom had a bed of Gladioli in the vegetable garden. The secret to the high quality vegetables was the soil; beautiful, deep, rich, lush earth. And of course water... Avalon was blessed with abundance (even in times of drought which happened frequently)... Avalon gave abundantly. “Unto whom much is given... much is expected.” The Avalon Kitchen and “Spens” (pantry), were constant hives of activity. Making fudge, coconut ice and lunch all at the same time. Klitsy klits going, kenwood going, kitchen and spens under siege, and fast too. The pantry was the hub. Bins containing mielie meal (our staple), flour, salt, samp...

On the beautiful country dresser, preserved peaches, plums, quinces, apricot jam, chutney, ginger beer (Christmas time). Half drums of mint and parsley outside the kitchen door and the magnificent lemon trees which never seemed to stop bearing. Avalon was about providing... for the farmer and his family and friends, for the staff and their extended families and friends, for the SSM priests who came for relief from pledged poverty (who exchanged music and education for food and drink), for visitors far and wide, for the community. It was not a selfish place.There was room for everyone and enough for everyone, even though we had the occasional FHB (Family Hold Back).

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BASSON HOUSE, AVALON

Early white peaches from the orchard, peeled and sliced with fresh cream (and a little sugar) for breakfast. Pap (made from mielie meal) with milk and sugar (Dad always had salt), fresh eggs (boiled, fried, scrambled) from the kippies. (We used to get 100 dayold chicks and rear them on oats and water). Occasionally French toast or an omelette. Winter ushered in oats, maltabella and tasty wheat. Home grown meat and veg for lunch (– no interrupting the one o’clock news) with stewed and preserved fruit for pudding. Pot luck for supper.

Christmas at Avalon was unique. It is hot, the men are working hard to get the wheat off… dusty and dry... we’ve been to Bloemfontein, shopping... sometimes Mom and Dad would buy boots for the men, sometimes shirts, bundles of towels, new uniforms although we are never sure of these... blankets, food parcels... Then it is Christmas and the 5 white children run around handing out sweets, cup cakes and vetkoek, rock cakes, bread and liquor... and the Africans sing and dance and we all go to bed with great love in our hearts...

Winters ushered in the lean times: pumpkin and cabbage (– poor Dad), unsurpassed gem squash. Winter countered the time of plenty. It was cold and white and bare. The earth was dormant. The wheat seed planted at the end of May/June) lay in the frozen Earth biding its time. Bitterly cold winter nights, hot water bottles, dogs in front of the aga, impossible kettle. Ice cold water running through the pipes down that long passage into our ghost infested home. Mary’s room often had visitors from a different time zone, Lexi and Sarah’s room was the scene of jumping kettles and burning boiling water, Caroline’s room was the subject of beds and bishops. Mark on his motorbike, records under his arm, off at full speed into the dust and the setting sun...

This book is about food... is it? Happy reading...

THE AUNTS: CAROLINE, MARY, LEXI AND SARAH 6


ROSE MEETS NELSON MANDELA, 1994

AND THE AUTHOR... Our mother, Rosemary, was born in Bloemfontein in 1936. Pre-war South Africa was fraught with politics and racial problems. She grew up in a family of 6, with a gentle mother and a visionary father. The children grew up in simple beginnings (Bee Bees apricot jam and home made bread, condensed milk for Christmas).This idyllic life did not last... boarding school, careers, overseas travel exposed the Coaker children to a changing world. The world was exploding... a technical revolution was taking place, and even the back waters of the Free State were caught up in this exciting time. The very nature of life as our uncle and aunts knew it, changed. When we think of Mom, energy is the feeling we get, an active brain in a body that never gives up!!! The 40 years on Avalon were a testament to endurance, hard work and service to the wider community, blacks and whites alike, priests, professionals, paupers and all sorts and conditions of men. The theme was “Almal Welkom.” Nothing was ever dull. Mom would get up early and was a past master of multi-tasking; a little cooking, into the garden... vegetables... some flowers for the house... laying tables, inside, under the trees, on the stoep looking out onto the mountains. Nothing was ever the same. Every party had passion injected into it; a theme, a dish, some new twist, always adding interest and fun into our rural lives. Trees, planting, watering, planting more, another part of Mom, even now in the forests of Denmark, she is planting for the next generation...

Mom loved literature, quotes, poetry, etc and filled our lives with books. She was feisty, creative, with a good eye for decoration (she could make a hovel look good). Very generous and the fastest worker we have ever known. Mom’s ideas just seemed to work whether it was organizing a party or buying a property! We think of her as quietly eccentric, determined, modest, strong, passionate, soulful, talented, educated, a provider of raw material for others to feed on and grow, a gardener, an adventurer, and a writer. This book is a window for the grandchildren to catch a glimpse of their history. Read and enjoy it in the spirit in which it has been written.

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Recipes

SOUP Vichyssoise

Cream Of Avocado Pear Soup Smoked Fish Soup

SAVOURIES, SAUCES

&

11 11 11

QUICKIES

Philadelphia Cream Cheese Shrimp Cheese Crostini Tomato Sauce Cheese Sauce Boiled (Home-Made) Mustard Asparagus Tart Sausage Parcels Sweet Corn Soufflé Pizza Pin Wheels

12 13 13 13 13 14 14 15 15

FISH Salmon Mousse

17

POULTRY Syb’s Spicy Chicken Chicken Nuggets Chicken For Twenty

21 21 21

MEAT Afrikaner Chops Bobotie Milanesas Uruguayan Steak Simple Lamb Curry Kidneys On Toast Meatballs Roast Venison

SALAD

&

22 23 23 23 24 24 25

VEG.

Tabbouleh Greek Salad Mediterranean Veg. Banana Salad

27 27 29 29

PUDDINGS

33 33 33 34 34 34 35 36 37 37 37

Milk Tart A Steam Pudding Ginger Sauce for Steam Puddings Malva Pudding Lemon Curd Tart Georgie’s Pavlova Bread & Butter Pudding Lemon Tart or Zesty Delight Meringue Crunch Eaton Mess Banana Surprise

HOME-MADE SWEETS

40 41 41 43 43

Fudge & Tablet Coconut Ice Rum Balls Turkish Delight Peanut Brittle

BISCUITS, SCONES, CAKE

45 45 45 45 46 46 46 46 47 48 48 50 50 51

RUSKS!

Vanilla Ice Box Cookies Short Bread Ginger Short Bread Famous Crunchies Cheese Muffins Cheese Straws Cheese Scones Scones Ginger Nuts Rusks (4 types) Koek Susters White Fruit Cake Mrs. Percy’s Wedding/Christmas Cake

ODDS

55 55 55 57

&

Banana Loaf

&

ENDS

Lemon Curd Salad Dressing Marmalade After Dinner Peppermint Pasties

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“You shall have a fishy... when the boat comes in”


VICHYSSOISE

A LOVELY COLD SOUP FOR THOSE HOT, HOT DAYS... • • • • •

White parts of 4 leeks 1 Medium sized onion 2 Tablesp. Butter 2 Cups milk 1 Cup heavy cream

• • • • •

Soups

5/6 Medium sized potatoes (peeled & sliced) 2 Pints chicken stock 1 Tablesp. Salt 2 Cups medium cream Chopped chives

1. Slice the leeks and onions very finely, and cook in the 2 tablesp. Butter till golden. Add chicken broth, potatoes and salt. Boil until potatoes are soft and cooked. Rub liquid through a fine sive.

2. 3. 4. 5.

Return to stove and add the milk and medium cream. Season to taste. Bring to the boil. Chill thoroughly. When ready to serve, add the heavy cream and sprinkle with chives.

CREAM OF AVOCADO PEAR SOUP • 1 Large avo • 1 Clove garlic • 1½ Cups chicken broth

• Sprinkle of cayenne pepper • ½ Cup cream • Chives

1. In blender mix all together, add 1½ cups crushed ice and cream. 2. Sprinkle with chives.

SMOKED FISH SOUP (BY ELLEN DOUGLAS) A TASTE OF BONNIE SCOTLAND • • • • • •

1lb Fresh haddock

1. 2. 3. 4. 5. 6. 7.

Melt the butter in a pot, add onions and carrots. Saute gently for a few minutes.

8oz Smoked haddock 12oz Onion, chopped 12oz Potato, diced 6oz Carrots, diced 6oz Courgettes, sliced

• • • • • •

1oz Butter 1 Pint fish stock (a fish cube) 4oz Cooked peeled prawns 1 Tablespoon corn flour ½ Pint single cream 2-3 Teasp. Chopped parsley

Add stock and potatoes, bring to the boil and simmer gently till tender (30 mins). Add Haddock, Prawns and Cougettes. Simmer. Prepare cornflour and add to soup. Simmer. Stir in cream and parsley. Add salt and pepper (if needed). Add more stock (if needed).

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Savouries, Sauces & Quickies

TAKE A SLAB OF PHILADELPHIA CREAM CHEESE AND POUR THAI SWEET CHILI PEPPER SAUCE OVER IT. COVER WITH FRESH CORIANDER LEAVES. LOOKS GOOD! SERVE WITH CHIPS OR BISCUITS .

OR

WITH THE SLAB OF PHILADELPHIA CREAM CHEESE, COVER WITH SUN-RIPE TOMATOES AND PESTO AND/OR CORN BITE CHIPS, CREAM CHEESE, TOMATO SALSA, GRATED CHEESE. POP IN MICROWAVE UNTIL CHEESE IS JUST MELTED.

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SHRIMP CHEESE CROSTINI USE DAY OLD, PLAIN WHITE BREAD TOPPING: • 125g cooked

& peeled shrimps, coarsely

chopped

• 125ml (50g) grated strong cheese • 2 Spring onions finely chopped 1. 2. 3. 4.

• • • •

1 Teaspoon dijon mustard 3 Tablespoons mayo ½ Teaspoon worcestershire sauce Salt / pepper

Using a cutter, stamp out 12-16 circles from the bread. Toast only one side. Mix together. Then spread on the untoasted side of the bread rounds. Arrange on Baking Tray. Grill until bubbling and melted.

TOMATO SAUCE • 4 Ripe tomatoes (chopped) • 2 Rashers chopped bacon • 2 Onions finely chopped

• Parsley • Bay leaf • Pinch of sugar, salt / pepper

1. Heavy bottomed pot. Cover with a little water and simmer gently, stirring frequently.

CHEESE SAUCE • 1pt warm milk • 4 Tablespoon butter • 4 Tablespoon flour

• ½ Cup grated strong cheese • Salt / pepper

1. Melt Butter, stir in flour. Cook gently slowly stirring in the warm milk. 2. When sauce has thickened, add cheese. Double boiler is good to keep it warm.

BOILED (HOME-MADE) MUSTARD • 4 Eggs • 1 Cup vinegar • 1 Cup sugar

• 7 Teaspoons mustard powder • Pinch of salt

1. Beat eggs. Cook in double boiler. 2. Bottle. Keeps well in fridge.

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ASPARAGUS TART SAUCE: • 2 Cups milk • 2 Tablesp. mazena • 2 Cups cheese, grated

• 4 Eggs well beaten • 2 Tablesp. butter

1. Add a little grated onion and a tin of Asparagus cuts. 2. Salt / pepper cayenne. Keep it light. 3. Pour into pie shell. Bake.

SAUSAGE PARCELS • 1 Sheet of frozen puff pastry • 4-6 small sausages

BY ANTONIA: “GOOD ANYTIME!” • 1 Egg lightly whisked • 1 Tablesp. water

1. Defrost pastry. 2. Line baking tray with baking paper and place a row of sausages along the edge, leaving about 3 cms between each sausage.

3. 4. 5. 6.

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Cut with sharp knife and roll each sausage up in the pastry. Secure edge with water. Place each sausage roll down on baking tray, seam side down. Brush each roll with the egg glaze. Sprinkle with topping of cheese or seeds. Bake in hot oven for 15 mins.


SWEET CORN SOUFFLÉ • 85g Gruyere cheese • 30g Butter • 15g Flour 1. 2. 3. 4.

• 125ml Milk • 2, 3 or 4 Eggs • 1 Tin creamed sweet corn

Separate the eggs. Make a white sauce from egg yolks, butter, flour, milk and cheese. Stiffly beat egg whites and fold into the white sauce mixture with the sweet corn. Place in greased baking dish and bake for about 30 mins @ 180°C (4 gas).

PIZZA PIN WHEELS • A sheet of puff pastry • Spread with pizza sauce

BY JESSIE: “MAKE DOUBLE…. IT’S GOOD!” • Layer of ham • Layer of cheese

1. Roll into a sausage and slice into 1” slices. 2. Place on baking tray and bake in hot oven for 10 to 15 minutes.

“Our Grandpa has silver hair ...but a heart of Gold.”

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SALMON MOUSSE • • • • • •

Salmon or tuna (1 tin or equivalent fresh salmon)

1. 2. 3. 4.

Flake salmon.

Fish

1 Cup cream 1 Cup mayo 3 Teasp. tomato sauce 1 Tub smooth cream cheese 1½ Tablespoon gelatin (dissolve in a little cold water, and make up cup with boiling water)

Add everything. Place in dampened fish mould. Set. Turn out and serve with sauce.

SAUCE: • 4 Tablespoon mayo • 2 Tablespoon tomato sauce • Worcester sauce (splash) • Salt & pepper 17


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a Thought...

MY MOTHER, VIOLET USE TO SAY OUR LIVES SHOULD RUN BACKWARDS. START OLD AND GROW YOUNG! THEN WE WOULD HAVE THE KNOWLEDGE AND KNOW WHAT TO DO WITH IT! TIME FLIES AND WE HAVEN’T DONE THE HALF OF WHAT WE WANTED TO DO. GOD MADE THE WORLD; GET OUT AND SEE IT. WE WANT TO KNOW ABOUT SIBERIA-------RUSSIA-------THE CONGO. WE WANT TO SAIL THE AMAZON, OR MAYBE RUB NOSES WITH AN ESKIMO. WHAT IS CALCULUS ALL ABOUT? SHOULDN’T WE CLIMB THE MATTERHORN? WHY HAVEN’T WE READ THE BRONTE’S, DANTE, THE BIBLE? IS THE MOON MADE OF GREEN CHEESE? AND WILL BO PEEPS’ SHEEP COME HOME?

© Cain Cooper

SO MUCH TO DO....... SO LITTLE DONE!

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SYB’S SPICY CHICKEN

Poultry

BANK’S FAMILY FAVOURITE

SAUCE: • ½ Cup vinegar • 3 Tablespoon brown sugar

• 1 Tablespoon soy sauce • 1 Tablespoon tomato sauce

1. Coat Chicken with flour, salt and pepper. 2. Fry pieces of chicken in oil. Arrange in dish. 3. Mix together sauce ingredients together. Pour over fried chicken and bake for 10 mins.

CHICKEN NUGGETS

BY CATHERINE

• 2 Chicken breasts, skin off • ½ Cup natural yogurt • Pinch of paprika 1. 2. 3. 4. 5. 6.

• 1 Cup crushed cornflakes • ½ Cup fresh bread crumbs

Preheat oven to 180°C and line baking tray with foil or paper. Cut chicken into bite sizes. Mix the cornflakes and breadcrumbs. Mix paprika into yogurt. Coat the chicken with yogurt and crumbs andplace the coated chicken pieces on baking tray. Spray with oil. Bake for 10 mins. Turn. Bake for a further 10-15 mins.

TIP: Serve with a Honey Soy sauce...

CHICKEN FOR TWENTY

GREAT DISH FOR CAMPING! LENDS ITSELF TO IMPROVISATION. • 1lb Minced meat • 3 Onions chopped and fried together on camp fire • 1 Chicken. Cut/broken up into bite size pieces (cook chicken before going on camp)

• • • •

½lb Bacon chopped and fried 1 Tin of peas, mushrooms, white beans, sweet corn 2 Tins of soup (mushroom / chicken) 2 Cups cooked noodles

1. Put together in large pot. 2. Cook for about ½ hour. Stir now and then, to prevent burning.

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AS WE MOVE FORWARD INTO OLD AGE AND ETERNITY WE ALSO MOVE BACKWARDS INTO THE PAST OLD FRIENDS AND PEOPLE WE KNEW, OUR CHILDHOOD HOMES OUR EARLY DAYS BACKWARDS INTO ETERNITY.

Meat

AFRIKANER CHOPS

• • • • •

Nice loin chops

3 Tablespoons worcestershire sauce 3 Tablespoons tomato sauce 1 Teaspoon mustard powder

• • • •

2 Tablespoons smooth apricot jam 1 Grated onion ½ Pint sweet cream Butter / oil for frying

1 Teaspoon ginger

1. Place the chops in a dish and marinate for a couple of hours in the sauce made from Worcestershire, Tomato, Mustard Ginger.

2. When ready to cook, heat butter, add grated onion, jam and cream, stiring till smooth. 3. Add sauce from the chops, and when hot add the chops and cook till they are soft and done. 4. Serve….. Very good indeed!

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BOBOTIE 1. Fry 2 large onions till soft. 2. Add 1 tablespoon Curry powder, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, 1 teaspoon turmeric, and 1 tablespoon Brown Vinegar. Fry together for a minute or two.

3. Add 1 ½ Ib of minced lamb or beef... raw. 4. Toss together with the onion mixture and remove from heat. 5. Stir in 1 crestless slice of bread soaked in milk, 1 beaten egg, 2 tablespoon chutney (Mrs Balls!), 2 tablespoon raisins and a good pinch of salt.

6. Place in a nice shallow dish. 7. Beat up ¾ cup milk, 1 egg, and ¼ teaspoon each of salt and curry powder, and 2 tablespoon coconut. Pour over meat.

8. Prick in lemon or bay leaves. 9. Bake for 1 hr at 300°F.

MILANESAS URUGUAYAN STEAK

BY ROSIE SERVE WITH WEDGES OF LEMON, MASHED POTATO AND PEAS! • Eggs • Water • Minute steaks

• Breadcrumbs • Salt, pepper and oregano

1. Beat the eggs just a bit, add 1 teasp. of water per egg. Add S .P and O. 2. Season breadcrumbs with S P and O, if you like. 3. Cover the steaks with the breadcrumbs and then immerse the breaded meat into the egg and then back into the breadcrumbs again.

4. Either bake on both sides until brown, or fry in a little oil until brown on both sides.

TIP: Prepare and freeze ahead, remembering to put grease proof paper between the steaks!

SIMPLE LAMB CURRY 1. Nice Leg of Lamb, cut into cubes. Coat in flour and brown in oil. 2. 3 onions sliced and fried. 3. 2 teasp. coriander, 3 garlic cloves, pieces of ginger, 1 teasp. each of nutmeg and cumin and turmeric and a cinnamon stick.

4. Cover with water and cook slowly. 5. Add cubed potato and carrot when curry is almost ready.

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KIDNEYS ON TOAST

A RARE TREAT, EVEN FOR THOSE WHO DON’T EAT “BINNE GOED.” 1. Take your sheep kidneys and skin them and wash them well. 2. Chop finely. Wash again. Then in a small bowl, cover the chopped kidneys with water, and leave in fridge overnight.

3. You may like to fry a small, finely chopped, onion and add the kidneys to this, or just fry the kidneys on their own in butter.

4. 5. 6. 7.

Add thick cream and let it simmer. Add a teaspoon of Maizena for thickening if necessary. (A spoonful of Brandy, if you are entertaining... may be added!) Spread this mixture onto freshly made toast. A rasher of bacon and a poached egg could be added.

MEAT BALLS This may be served as big or small meat balls, or maybe even as one large meatball, baked in the oven, instead of fried. Serve this with Spicy Tomato Sauce... hot or cold!

• 5 Slices of brown bread, crusts removed, diced and placed in bowl

• A grated carrot, finely chopped onion, mixed herbs, salt and pepper

1. 2. 3. 4.

250g Minced steak 150g Minced pork Can of Nestle reduced cream 1 Beaten egg

Pour the cream over the bread. Add the carrot, onion, herbs, the meat and the egg. Set aside for 10 minutes. Then shape into the desired size. Either fry in oil, or bake in oven (if baking, place strips of rindless bacon, lengthways across the meat ball, and then covered with foil).

5. Bake for 1 hour at 180°C.

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• • • •


ROAST VENISON A LA LUCY!

MARINADE: • 1 Pint red wine • ½ Pint vinegar • 1 Onion chopped up 1. 2. 3. 4. 5. 6.

• 1 Pint water • Hand full of mixed herbs

Soak joint for 3 to 4 days turning daily. Put joint in foil. Cover with butter, salt/pepper, ginger, sugar, cloves, rosemary, tablespoon vinegar. Pat on bread crumbs and criss cross with bacon rashers. Hot oven for ½ hr and roast slowly until tender. Make a rich gravy to accompany the roasted venison. Serve with crab apple jelly.

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INGREDIENTS: TAKE ALL PRECIOUS, FUNNY, HAPPY MEMORIES, FAVOURITE DISHES, HOLIDAY PLACES, AND ALL NEAR AND DEAR TO YOU. METHOD:

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IN A LARGE CANNING JAR, WITH A TIGHT FITTING LID, (YOU DON’T WANT ANYTHING TO ESCAPE) PACK TIGHTLY, WITH ALL THESE IRREPLACEABLE LIFE ENHANCING THOUGHTS. PRESERVE FOR LIFE. TAKE IT WITH YOU WHERE EVER YOU MAY GO. USE AD LIB WHEN NEEDED.


TABBOULEH

A LEBANESE SALAD

Salad & Veg.

1. Add 1 cup bulgur wheat and 1½ cups boiling water (and a Stock cube, if you like). 2. Leave to soak. Boil up if need be. 3. Chop 4 green onions, 4 bunches parsley, ½ English cucumber, Celery, tomatoes, mint (fresh or dry, Olives, and Feta cheese.

4. Mix into cooked softened wheat.

DRESSING: • Juice of 2 lemons • ¼ Cup Olive Oil • Salt / pepper or Tabasco to taste

GREEK SALAD OREGANO & RED WINE DRESSING: • ½ Cup (60ml) lemon juice • 1 Cup (250ml) sunflower oil (or half olive oil) • 3 Tablespoons (45ml) red wine • Clove garlic crushed

• Pinch of salt • 1Teaspoon (5ml) honey • 3 Tablespoons (45ml) fresh oregano

1. Place in blender and whiz until creamy. 2. Pour into a glass jar / jug and stand for 1 hour to develop the flavour. 3. Shake well before use. Serve separately to salad.

THE SALAD: • 30ml (2 tablespoon) olive oil • 600g bringals cubed • Add a pinch of dry origanum and thyme • Big bunch of spinach… shredded • 1 or 2 bunches of spring onions

• • • •

Red pepper, juliened (if liked) 4-6 tomatoes (thin wedges) 250g feta cheese Black olives

1. Fry bringals in oil lightly (do not use more oil, add water if necessary). 2. Mix all together in a jumbo salad bowl. 3. Top with olives and feta.

“Catch a Falling Star... and put it in your pocket.”

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MEDITERRANEAN VEG.

MAKE THE DAY BEFORE. DON’T OVER COOK! • 3 Tomatoes (skinned) • 4 or more courgettes • 2 Aubergine 1. 2. 3. 4. 5. 6.

• 2 or more green peppers • 1 Large onion (rings) • Olive oil and garlic

Slice Aubergines and cougettes. Blister peppers in oven and peel, slice into ¼‘s nice and large, depip. Fry onions, add cougettes and aubergines. Add Tomatoes and Peppers. Cook Gently. Chill. Add French Dressing made with Olive Oil and Garlic.

TIP: Before serving add anything... Cheese, Parsley, Feta, Olives, Sun dried Tomatoes, potatoes, beans… etc.

BANANA SALAD • 4 Tablesp. cream • 4 Tablesp. sugar • 1 Tablesp. Mustard

• 2 Beaten eggs • ½ Cup vinegar • Pinch of salt

1. Cook in Double Boiler till set. 2. Cut chopped apples and bananas into dressing.

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a Thought... THE SLINGS AND ARROWS OF OUTRAGEOUS FORTUNE... HAMLET (TO BE, OR NOT TO BE)

ALL THROUGH LIFE, WE SUFFER THE SLINGS AND ARROWS, THE PAIN, THE RUDENESS, THE SNIDE REMARKS, THE INSULTS AND SOMETIMES PLAIN NASTINESS. SAMUEL JOHNSON WAS TRYING TO EXPLAIN THIS IN 1770! HOW DO WE PROTECT OURSELVES? THE DEVIL MAY CARE? PRETEND THEY DON’T EXIST? SWEEP IT UNDER THE CARPET? STEER WELL CLEAR? ATTACK, OR MURDER MAYBE? OR PERHAPS ......

© Cain Cooper

FORGIVENESS, 70X7, AS THE GOOD BOOK SAYS? IT SURE IS DIFFICULT TO KNOW HOW TO REACT AND BEHAVE!

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MILK TART

Puddings

ONLY THE BEST!

CRUST: • 2 Cups sifted flour • ½ Cup sugar

• ¼lb butter

1. Mix together. Must be soft consistency. 2. Pat into pie dish. Bake.

FILLING: • 2½ Cups milk • 3 Tablesp. sugar 1. 2. 3. 4. 5. 6.

• ¼lb butter

Place in pot and bring to boil. Separate 3 eggs, beat egg whites till stiff. Use 3 heaped teasp. maizena, plus egg yolks and a little milk to make a runny paste. Pour into mixture, stir till smooth and boil slightly. Take off stove. Fold in beaten egg whites. Pour into the baked shell. Serve hot.

A GOOD STEAM PUDDING

MIXED FRUIT MAY BE ADDED TO MAKE IT MORE LIKE A XMAS PUDDING! • • • •

3 Cups flour

1. 2. 3. 4.

Add Cream, Butter and Sugar.

1 Cup butter 1 Cup sugar 1 Cup of dates (finely chopped)

• • • •

1 Cup raisins (no pips) 2 Cups milk 1Teasp. Bi carb 1 Teasp. Mixed spice

Place dates in bowl. Pour milk and soda over them and heat until just warm and bubbling. Add mixed spice, raisins, flour and date mixture. Mix. Place in pudding bowl and steam for 3 hours.

GINGER SAUCE • 3 Cups water • 1 Cup sugar • 1 or 2 tablesp. brandy

FOR STEAM PUDDINGS! • 4 Cloves • 4 sticks cinnamon • 2 teasp. ginger powder

1. Boil water and spices together for 10 mins. Strain. 2. Mix 1 tablesp. Cornflour and add. 3. Boil all together cook until shiny!

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MALVA PUDDING 1. 2. 3. 4. 5.

Cream together 1 tablespoon Butter and 1 Cup Sugar. Add 1 Cup Milk, 1 Egg, 1 Cup Flour, and 1 teasp. Bi Carb dissolved in a dessert sp. of Vinegar. Beat well. Put into a Pyrex dash and bake ½ hr. Make sauce of 1 Cup Cream, ½ Cup Butter and ½ Cup Sugar Boil together and pour over baked pudding ½ hr before serving.

LEMON CURD TART

BY ELIZABETH THIS IS SO GOOD WE USUALLY DOUBLE IT! • 150g digestive biscuits • 75g butter • 1 Tin condensed milk 1. 2. 3. 4. 5. 6.

• 3 Lemons • 65g double cream

Mix the melted butter with the crushed biscuits to form a base. Chill. Grate the rind of 1 Lemon and add it to the juice of 3 lemons. Pour the Condensed Milk into the mixture. Mix well. Whisk cream until thick (not too thick) and fold into the lemon mixture. Pour mixture into biscuit base. Set in fridge 30 mins to an hour.

“There’s nothing like a home-cooked meal.”

GEORGIE’S PAVLOVA

This is a slow baked Pav so the middle is soft and marshmellowy. For best results you need a fixed head beater, like a Kenwood! Bake in SLOW oven. Georgie served this topped with whipped cream and strawberries! Delicious….

• 4 Egg whites • Pinch of salt • 1 Cup sugar

• 1 Teaspoon cornflour • 1 Teaspoon malt vinegar

1. Preheat the oven to 170°C. 2. Draw a 22cm diameter on a sheet of baking paper. Cut a long strip of paper about 10cm wide. Make a ring around the circle, and fix with a pin or paper clip, thus forming a paper case.

3. 4. 5. 6. 7.

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Beat the egg whites and salt until soft peaks form. Add the sugar, a 1/3 at a time, and continue to whisk. Sprinkle in Cornflour and GENTLY mix. Place in the paper case. Smooth top. Bake. Cool. Fill with cream and fruit of your choice!


BREAD & BUTTER PUDDING • • • •

6 Slices of white bread, quite thick, with crusts 50g Butter 2 rounded tablesp. of Seville Orange Marmalade 275ml milk

MOST FAMOUS “MAINS OF AIRIES” • • • •

60ml double cream 3 Eggs 75g Sugar 1 level tablesp. Demerara sugar

1. Generously butter slices of bread on one side, and then spread marmalade on 3 of these slices, and put the other 3 slices on top, buttered side down, so you have 3 rounds of sandwiches.

2. 3. 4. 5. 6. 7.

Spread butter on top of rounds. Cut into quarters to make triangles. Place triangles in a buttered baking dish. Arrange overlapping, buttered side up. Whisk the milk cream sugar and eggs. Pour over the bread. Add a little more marmalade, and sprinkle demerara sugar over top. Bake for 30 to 40 mins till golden in hot oven. Serve hot or cold with cream.

TIP: Instead of marmalade, try a slab of white or milk chocolate, melted and poured over the triangles. 35


LEMON TART OR ZESTY DELIGHT CRUST: • 1¼ Cups plain flour • ¼ Cup icing sugar • ¼ Cup ground almonds 1. 2. 3. 4.

BY FRANCES

• 25g cold butter (chopped) • 1 Egg yolk

Blend or process the above till combined and smooth. Refrigerate. Roll out till large enough to cover a 24cm loose based flan tin. Trim edges. Refrigerate. Cover with baking paper, fill with dried beans or rice. (Bake blind). Bake for 10 mins till lightly browned. Allow to cool.

FILLING: • 1 Tablesp grated Lemon Rind • ½ Cup Lemon Juice • 5 Eggs

• ¾ Cup castor Sugar • 1 Cup Thick cream

1. Whisk together. Stand for 5 mins. 2. Pour into baked shell. Bake for about 30 mins till set. Allow to cool. 3. Serve with thin slices of lemon which have been cooked in lemon syrup till translucent, and Thick Cream.

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MERINGUE CRUNCH

BY GOOGIE IS THIS A CAKE OR MERINGUE? NAY, YE WIR RICHT THE FIRST TIME! 1. 2. 3. 4. 5.

Equal quantities of cream and Lemon Curd Meringues. Beat the cream until thick. Add Lemon curd and gently mix. Add the broken Meringues. Mix again. Put in bowl. Fridge until ready to serve.

TIP: Of course home made lemon curd is best!

EATON MESS 1. 2. 3. 4. 5.

Crush Meringues. Whip Cream. Add Strawberries / Raspberries (try together). Mix Gently. Serve in best glass bowl.

TIP: If you are really posh, sprinkle with Frangelico!

BANANA SURPRISE!

A FESTIVE PUDDING!

1. Take however many bananas you need and fry them gently in butter. 2. Add brown sugar and a cup of brandy. Simmer. 3. Add tinned cherries.

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38


a Thought... I ALWAYS THOUGHT THERE WERE ONLY 2 PLACES ON EARTH... LONDON OR LADYBRAND.

© Cain Cooper

NOW I KNOW BETTER THE ONLY PLACE TO BE IS THE STATE OF A CONTENTED HEART AND A QUIET MIND!

39


BUTTER IS BEST! KEEP IT REAL, KEEP IT SIMPLE, KEEP IT BASIC AND BE HAPPY... FOR THE LAND, FOR THE ANIMALS, AND FOR WATER... ALWAYS LOOK FOR THE AUTHENTIC. REAL IS BEST. BUTTER IS ALWAYS BEST!

Home-made Sweets FUDGE OR TABLET (NO CREAM FUDGE)

• • • • •

2 Cups sugar 1 Cup cream

1 Tin condensed milk

OR

Lump butter 3 Teasp. syrup

• • • • •

1 Tin condensed milk ¼lb Butter 1 Tablesp. syrup 2 Cups sugar 1 Dessert sp. vanilla

1. Boil until it comes away from the sides. Remove from heat. 2. Add vanilla. Beat well. Pour into buttered tin. 3. When set cut into squares.

TIP:

You can add chopped walnuts, chocolate to taste, rum and raisins. For both fudges, use a big bowl in the

microwave. So much easier, and quicker that way! Use a sweet thermometer or drop fudge into a saucer of cold water to

40

ensure setting.


COCONUT ICE • 6 Cups sugar • 1 Tin condensed milk • 1 Tin water 1. 2. 3. 4. 5. 6. 7. 8.

• 2 Cups desiccated coconut • A few drops of vanilla • Pink colouring

Put sugar and water in heavy based pot. Stir. Add condensed milk. Stir and bring to the boil. Then boil for 8 mins WITHOUT stirring. Remove from heat. Add coconut, and vanilla. Beat well. As it thickens, pour half the mixture into a greased baking pan. Add pink colouring to the other half. Pour gently over the white layer. Cool. Cut into squares.

RUM BALLS • 1½ Slabs of dark chocolate • 1 Egg yolk

• 2 Tablesp. Butter • 1 or 2 Tablesp. Rum

1. In a double boiler melt choc et al. Place in fridge to harden. 2. Take spoonfuls and roll in choc vermicelli in an egg cup, or rounded glass to shape balls. 3. Place in small paper cups.

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42


TURKISH DELIGHT

NO ONE HAS SUCCESSFULLY MADE THIS!!!!!!!!!! • 3 Tablesp. gelatin • 2 Cups water 1. 2. 3. 4. 5.

• ½ Teasp. rose essence • 2 Cups icing sugar

Soak gelatin in water till dissolved. Add Sugar and boil for 7 mins only. Cool. Add flavouring and colouring. Pour into greased flat pan. When firm and set, cut into squares and sprinkle well with Icing Sugar.

PEANUT BRITTLE • 2lb Sugar • 1 Tablesp. Butter

• 1 Pint cold water • 1 Tablesp. vinegar

1. Stir together. Stop stirring when it boils. 2. Pour toffee over peanuts in a well greased shallow pan. 3. Mark squares before it cools.

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Biscuits, Scones, Cake & Rusks

44


BANANA LOAF

GREAT WAY TO USE UP THOSE RIPENING BANANAS! • 4oz butter/marg • ¾ Cup sugar • 2 Eggs well-beaten

• 2-3 Bananas mashed • 1¾ Cup self-raising flour

1. Cream the butter and sugar. 2. Add eggs, bananas and flour. 3. Bake in prepared bread Tin... slow oven at 150°C for 1 hour.

VANILLA ICE BOX BISCUITS • ½ Cup Butter • 1 Cup Sugar 1. 2. 3. 4.

JENNY! • 1½ Cups sifted flour • 1½ Tsp. Baking powder

Beat till light and fluffy. Roll mixture into a nice fat sausage wrapped in grease proof paper. Keep in fridge for 24 hrs. Cut into slices and bake (medium oven 180°C) when needed.

EASY SHORT BREAD

JILL 1961 COOK BOOK

• Butter • 1/2lb Castor sugar

• 2 Cups Flour

1. Mix well. Press into pan. 2. Bake in coolish oven.

GINGER SHORT BREAD • 1½ Cups flour • ¼lb Butter • ¼lb Icing sugar

LUCY! • 1 Teasp. Baking powder • ¼ Teasp. Salt • 1 Teasp. Ground ginger

1. Cream butter & icing sugar, add sifted dry ingredients. 2. Mix well. Press into sq. pan. Bake in cool oven for 35 mins.

TOPPING: • ¼ Cup icing sugar • 2 Tablesp. Butter

• 1 Tablesp. golden syrup • 1 Teasp. ground ginger

1. Just before the base is cooked, put all Topping ingredients into a pot and melt … do not boil. 2. When base is ready spread evenly over the shortbread. Cut into squares and leave to cool.

45


FAMOUS CRUNCHIES

GRANNY NOELE

• ½lb butter & 1 tablesp. Syrup melted together • 1 Teasp. bi-carb (froths) • 2 Cups oats 1. 2. 3. 4.

• 1 Cup coconut (desiccated) • 1 Cup flour • 1 Cup sugar

Mix together, add frothy butter mixture. Mix well. Pat into shallow baking pan. Bake in slow oven (approx 100°C) until golden brown. Cut into squares. Cool.

CHEESE MUFFINS • • • •

1 Cup flour

• 2 Tablesp. melted butter • Pinch of salt and cayenne pepper • ½ Teasp. mustard powder

1. 2. 3. 4.

To the melted butter (marg), add egg and milk mixture.

1 Cup grated cheese 1 Egg + milk = 1 cup 2 Teasp. baking powder

Add cheese and dry ingredients. Mix to a thinish batter. Bake in cup cake pan. Hot oven.

CHEESE STRAWS

JILL’S SPECIAL!

• 1 Cup butter • 1 Cup flour 1. 2. 3. 4. 5.

• 1 Cup cheese • And a pinch cayenne pepper

Melt the Butter. Add the Cheese. Mix in Flour and pepper. Roll into a ball and cool. Roll out. Cut into fingers. Bake in a hot oven.

CHEESE SCONES

“The proof is in the pudding...”

GRANNY NOELE’S ALL TIME BEST…

• 1 Cup sifted flour • 1 Cup grated cheese • Pinch cayenne pepper, salt. 1. Mix lightly. Place in blobs on baking tray. 2. Bake in nice hot oven! 3. ENJOY.

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• 1 Cup cream (or ½ / ½ milk and cream) • 1 Teasp. baking powder


SCONES

BY JILL

• • • • •

4 Cups flour

1. 2. 3. 4. 5. 6.

Sieve Flour, Sugar, bi-carb, Tartar and salt together.

1Tablesp. castor sugar 1Tablesp. bi-carb 2 tablesp. Crème of Tartar

• • • •

1 Cup Milk 2 teaspoons Lemon juice 1 Egg (beaten) 60g chopped chilled butter

Pinch of salt

Rub the butter into the sieved Flour. Pour over liquid. Gently mix. Flatten out. These scones are matey, and like to be close on baking tray…. 2cm thick. Cut out. Brush tops with milk.Bake at 220°C. Hot Oven.

TIP: Can vary with Sultanas or zest etc….

GINGER NUTS

A LARGE BATCH...

• • • •

1lb Golden syrup

1. 2. 3. 4. 5. 6.

Rub the butter and flour together.

1lb Butter 2lb Flour

• 1 Dessert sp. bi-carb • 1 Egg • 1lb Sugar

1 Teasp. ground ginger

Add sugar, ginger, syrup. Beat egg. Mix bi-card with a little hot milk (froths). Mix all together. Roll into small balls. Don’t flatten. Bake in a moderate oven.

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South Africans love Rusks!

BUTTERMILK RUSKS • • • •

• 1½lb Flour • 6 well rounded teasp. Baking powder • ½ Pint buttermilk

½lb Marg (or butter) 1½ Cups sugar 1teasp. salt 1 Egg (beaten)

1. Mix well together. Bake in flat pans (12-8 or 20-30 inch). Also works well in deeper pans! 2. Bake 400°F for 20 mins. 3. Cut into rusk shape and DRY thoroughly in cool oven.

ALL-BRAN RUSKS

HALF THE QUANTITIES OF ABOVE...

• 750g or 2 x 500g packets of Self-raising flour bran-enriched

• 2½ml or 5ml Salt • 5ml or 10ml Baking powder • 200g or 400g Sugar

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1. 2. 3. 4. 5.

• • • • •

150g or 300g All-Bran flakes 187g or 375g or 400g Butter 1 or 2 Eggs 250 or 500ml Buttermilk 150 or 300ml Sun flower oil

Add Flour, Baking Powder, salt, and All-Bran flakes. Beat Egg, oil and Buttermilk together. Knead with bread hook. For the whole recipe use 3 bread tins. For ½, use 2 x (9x9) pans 2” deep. Bake at 180°C. Cut up and dry in oven.


EARLY MORNING COFFEE WITHOUT A RUSK IS LIKE... WELL, YOU KNOW... NOT A GOOD START TO THE DAY!

AGAIN, MORE FARM RUSKS • 6 Cups flour, sifted with 12 teasp. baking powder and a pinch of salt

• 1 Cup sugar • 2 Cups butter milk

• ½lb Butter 1. 2. 3. 4.

Form a dough. Roll into a strip. Cut 1” pieces and place alongside in pan. Bake ¾ hr in hot oven. Open and dry in cool oven.

MORE RUSKS LILY AMM, ALPHA ESTATES • 3 Pkts (500g each) Self-raising flour • 2 Small cups sugar • 2 Large cups milk 1. 2. 3. 4. 5. 6.

• 1 Teasp. Crème of Tartar • 1 Egg • 1 Pkt Marg

Boil Milk and sugar, add marg and cool. Add well-beaten egg. Beat well. Stir in Flour. Sift in Crème of Tartar. Form ball. Roll into strip (sausage). Cut slices and bake side by side. Hot oven. When cooked, open each rusk with fork and dry in cool oven.

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KOEK SUSTERS FIVE DOZEN. • • • •

4 Cups cake flour

1. 2. 3. 4. 5. 6. 7.

Sift dry ingredients. Rub in butter. Beat the egg.

½ Teasp. salt 6 Teasp. baking powder 4 Tablesp. butter or marg

• • • •

1 Egg Milk or water 1 to 1½ cups Oil for deep frying Syrup see below...

Add the milk/water and mix lightly to a soft dough. Rest dough for 2 hrs or longer. Roll out to 1cm thickness. Cut into stripes and plait or twist them. Fry in deep hot oil for a minute or two till light brown. (Put 5 or 6 koeksusters into the oil at a time). Remove them with a lifter and drain for a moment on absorbent paper. Plunge into ICE COLD SYRUP. Remove and drain for a moment.

SYRUP: • 4 Cups sugar • 1 Cup water • ½ Teasp. ground ginger

• ½ Teasp. crème of tartar • 2 Sticks cinnamon • 1-2 Teasp. glycerin

1. Boil all together for 5 mins. 2. Add glycerin just before removing from heat. COOL in fridge. Sina Salemane used to make batches of VETKOEK for hungry children! Breakfast, tea time, any time... Very good with Butter and Syrup, or just plain.

WHITE FRUIT CAKE • • • • • • • •

5 Cups of good sifted cake flour

1. 2. 3. 4. 5. 6.

Mix Fruit. Pour brandy over fruit and leave overnight (add ½ Cup flour over fruit just before mixing the cake).

1½ White sultanas 8oz Mixed peel ½lb Glace cherries (250g) 4oz Pineapple (150g) 4oz Watermelon (125g) 4oz Crystallized ginger (125g)

Chopped almonds, if liked ¾lb Butter 1¼ Cups white sugar 6 Eggs 1 Teasp. baking powder ½ Lemon juice ½ Cup Brandy

1½ Cups coconut

Cream the butter and sugar. Add eggs, 1 at a time, mixing in well. Add Flour and fruit mixture. Place mixture in prepared paper lined tin. Bake at 350°F for ½ hr. Reduce to 300°F for ½ hr. Reduce to 325°F for remaining 2 hrs. (3 hrs baking time in all).

7. Cool.

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• • • • • • •


MRS. PERCY’S WEDDING/CHRISTMAS CAKE My thanks to Cathy Coaker for preserving this fabulous recipe! It was made for Lucy’s wedding in 1952. Store in airtight containers... It gets better with age - like us!

• • • • • • • • • • •

1lb Currents

1. 2. 3. 4. 5. 6. 7. 8.

The day before baking, place all fruit, lemon and orange rind, marmalade and almonds into a large bowl.

1.5lb Sultanas 8oz Seeded raisins 8oz Halved cherries 2oz Mixed peel 2oz Preserved ginger, chopped 2oz Glazed fruit, chopped (eg. fig pineapple, melon) Handful chopped dates 8oz slivered almonds

• • • • • • • • •

Half a cup brandy 1lb Butter 12oz Yellow sugar 1lb flour, sifted 4oz self-raising flour 8 Eggs Pinch of salt Half a teasp. each of mixed spice, nutmeg & cinnamon

2 Tbs. Orange marmalade Grated rind of 1 orange

Grated rind & juice of 1 lemon

• Pinch of cloves

Pour over brandy and lemon juice. Cover and leave overnight. Next day, cream the butter and sugar. Add beaten eggs one at a time, adding sifted flour to prevent curdling. Fold fruit and dry ingredients into the mixture, making sure it is well mixed. Line baking tin/tins with 2 layers of brown paper. (Bottom and Sides.) Bake slowly at 150°C for 2/3hrs or until cake is cooked.

TIP: A bit of a hit and miss exercise! More brandy may be added to cooled cake.

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52


a Thought...

THE “FAMILY“ CAME TO LADYBRAND TO CELEBRATE THE NEW MILLENNIUM. IT WAS A GATHERING OF THE CLANS IN A VERY REAL SENSE. ABOUT 150 PEOPLE, ALL RELATED IN ONE WAY OR ANOTHER, CAME ‘HOME” OR TO THE “IDEA OF HOME”. THEY CAME FROM THE UK, CANADA, AUSTRALIA, FROM JOHANNESBURG, DURBAN AND CAPE TOWN. THEY CAME TO THE LITTLE DORP IN THE OFS, LADYBRAND. THEY CAME TO WHERE OLD NORWOOD HAD SET UP HOUSE WITH SARAH, RAISED THEIR 4 CHILDREN, AND WRITTEN THE MEDICINAL RECIPES, WHICH WERE THE VERY FOUNDATION OF WHAT WAS TO BECOME NORWOOD COAKER. DESPITE THE YEARS, THE DIFFERENCES, THE DIFFICULTIES, THE WORK ENTAILED IN ORGANIZING 5 DAYS OF FESTIVITIES, NOT TO MENTION THE ACCOMMODATION, THE FOOD, THE MUSIC AND FIRE WORKS...

© Cain Cooper

WE DID IT. IN STYLE WE CELEBRATED AND WELCOMED THE NEW MILLENNIUM. THE VERY YOUNG WILL NOT REMEMBER, THE YOUNG AND THE YOUNG AT HEART WILL REMEMBER... WILL REMEMBER THE SOLIDARITY OF A FAMILY WHO... FROM QUIET HOMES AND FIRST BEGININGS, OUT TO UNDISCOVERED ENDS... CAME “HOME”.

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54


Odds & Ends

LEMON CURD • ¼lb butter • 1lb Sugar • Rind of 1 lemon

• Juice of 3 lemons • 6 Eggs, well-beaten

1. In a DOUBLE BOILER over hot water, melt the butter and sugar, grated rind of 1 lemon, and the juice of 3 lemons.

2. When sugar is dissolved add the well-beaten eggs. 3. Stir until mixture thickens. 4. Bottle in warm jars. Cover and store in fridge until needed.

SALAD DRESSING • 1 Egg • ½ Cup sugar • ½ Cup vinegar

• 1 Tablesp. mustard • Pinch salt 1. 1 Tablesp. tomato sauce

1. Beat well and boil up. 2. Cool, and add tomato sauce. 3. Keep in fridge.

GRANNY’S SPECIAL SUMMER DRESSING • Lemon Juice • Little water • Aromat

MARMALADE 1. 2. 3. 4. 5. 6.

• Little sugar • Pinch salt

GRAPEFRUIT, LEMON & ORANGE.

Slice fruit finely. Measure 3 Cups of Water to 1 Cup of fruit. Soak overnight. In the a.m. boil the fruit until tender with the lid on. Cool slightly. Then measure 1 CUP of FRUIT to 1 CUP of SUGAR. Boil fast with lid off. Remove scum, and test in saucer for setting. When jellies, remove from stove and bottle in sterilized bottles, with good lids.

TIP: If a jelly marmalade is required, strain through a muslin cloth... using 1 Cup Sugar to 2 Cups of Fruit.

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AFTER DINNER PEPPERMINT PASTIES • Icing sugar (depending on the quantity you are making. For a large amount use 1lb)

• A few drops of peppermint oil • A few drops of green colouring

• A stiffly beaten egg white 1. Mix together. It should be fairly stiff, but add a few drops of water to get a smooth consistency. 2. Drop teaspoonfuls onto waxed paper, and use fork prongs to give pattern on the sweets. 3. Put aside till set and dry.

I “ t ’s in the memory... that ’s where home is.”

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58


a Thought... ALL THROUGH LIFE, WE HAVE THIS VERY HARD LESSON TO LEARN OF LETTING GO!

A SERIES OF HAPPY HELLO’S AND SAD GOODBYE’S WE HAVE PARENTS AND SIBLINGS, THEY DIE AND LEAVE US. WE HAVE LOVERS AND FRIENDS, THEY MOVE ON. WE HAVE HUSBANDS AND WIVES, MAYBE NOT FOREVER. WE HAVE CHILDREN, THEY GROW UP AND LIVE THEIR OWN LIVES. WE HAVE POSSESSIONS, HOUSES, FACTORIES, BUSINESSES AND FARMS, BUT WE ARE ONLY CARETAKERS; THEY GET LOST, STOLEN, SOLD, BROKEN OR WE SIMPLY GROW OUT OF THEM. A LIFE TIME OF GETTING AND HAVING

AND

GIVING UP AND LETTING GO....

© Cain Cooper

HELLO AND GOODBYE.

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60


a Family history...

A COLLECTION OF MEMORIES AND FACTS, OF THE PAST 50 YEARS, TO RECALL THE LIVES OF JAMES AND ROSE BASSON AND THE OLIVE BRANCHES ROUND THEIR TABLE.

First let me say that the older I get, the more I refer to the old prayer book, the one we grew up on, The Book of Common Prayer.

“We have left undone those things which we ought to have done, and have done those things which we ought not to have done, and there is no health in us...” It runs through my mind... so much to do, so little time. In 2008 Pope Benedict came to Sydney for World Youth Conference, and he was wonderful, exhorting us to be forgiving. I quote, “In so many of our societies, side by side with material prosperity, a spiritual desert is spreading; an interior emptiness, an unnamed fear, a quiet sense of despair...”

“Faith is a treasure passed on from generation to generation and we must not lose it.” James Basson and Rosemary Coaker were married in 1960, at St. James Church, Ladybrand. We went to the UK and Europe for 3 months, while Avalon was being vacated by Mr Habib Amm, and then came back to start farming; and that is basically what we did for the next 40 years.

An eastern Free State Farm is quite unique. Hot in summer, but not too hot. In winter, very cold at night, mostly crisp sunny during the day. Dirt roads, churning up the dust, violent rain storms, sudden hail storms, the golden veldt in all its beauty, yellow poplar trees, sometimes snow on the Maluti, and the ever welcome summer rains. OK... this was not completely King Arthur’s Avalon, “...where neither rain, nor snow, nor any hail doth fall,” but nevertheless, our beloved Free State!

RECOMMENDED READING: Antjie Krog (the Truth and Reconciliation reporter), Country of my Skull.

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TOP: RIPPLEMEAD (EDMONDS’ HOUSE); RIGHT: HORACE COAKER AT 85 YEARS; BELOW: THE EDMOND CHILDREN.

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THE COAKERS

THE EDMONDS

The Coakers came from Dartmouth Devon. The family grave is in St. Clements cemetery. Jonas Coaker m. Jane Collins.

• Emily (Emily m. Charles Cuthbertson) • Norwood

Pell Edmonds came from Bideford Devon. My granny was Constance Caroline Hutton (the Hutton’s were 1820 Settler stock). They lived on the farm Ripplemead, Dohne, nr Stutterheim, Eastern Cape. There were ten Children.

• • he went to Kimberley where he weighed the diamonds on his chemist • scales for the miners! • • He married Sarah Margaret Roche (1857-1912). They had four children. • • Margaret Anne (1888-1918) married Danny Mould. • Daughter Patricia. • • Norwood Edward (1892-1980) married Vera Gilfillan. • Two Sons John & William. • • John Francis (Jack) (1893-1916) killed in WW1. • Horace Steven (1896-1983) married Violet Sargent Norwood Coaker (1852-1931) was a pharmacist. At 27, he landed in

Frances Constance Caroline (m. Wilfred Daphne)

Natal. He held “Percy” the horse the Prince Imperial was riding! Later

Amy Agnes Arnold (m. The Rev Arthur Cardross Grant)

Edmonds.

Violet and Horace were married in April 1923. They were the first people to be married at Sea Point’s Church of the Holy Redeemer. They spent their honeymoon at Smith’s Farm near

Dorothy Pell (m. The Rev Hirzel Fredrick de Lisle) Richard Edward Pell (m. Ellie) Constance Pell (m. The Rev Jasper Bazely) Violet Sargent (m. Horace Coaker) Lily Royal (m. Maurice House, Australia) Edward Perigine Pell (Teddy) (killed WW1. RFC 1898-1918) Joan Pepperell (m. John Cecil Protctor Hare) Gerhard died at birth.

Vi and Joan were the only two to marry business men. The rest married Priests or Farmers! It is hard, in this day and age, to conjure up this large family

growing up in the Eastern Cape. Pell Edmonds was a successful farmer, he won many trophies for his fine wool sheep.

Cape Point. They had six Children.

Picture Ripplemead, simple meals, candle light, family prayers,

• Jill Clifton (1924- . Jill married Raymond Howell. They had

mischievous children and strict parents.

Verity, Cherry, Roger and Martin.

• John Christopher Quentin (1926-2009). Quentin married Naideen Pape. They had Catherine, Jane and Maryrose.

• Lucy Ann (1928- . Lucy married Raymond Melouney. They

To get to East London for a holiday at the sea, they had to inspan 8 oxen to the old Cape cart, pack it with provisions, rusks, rice, condensed milk, and mealie meal (very little in the way of fresh food) and with the “toe leier” set off on adventures untold!

had Rosalind, Richard, Miranda, Elizabeth, Juliette and Alison and Christopher.

• Jenepher Roche (1930-1984). Jenny married Jim Hill. They had Clive, Belinda, Rupert and Pricilla.

• Rosemary Monica (1936- . Rose married James Basson. They had Mark, Caroline, Mary, Alexandra and Sarah.

• Sylvia Ruth (1939- . Syb married John Banks. They had Stephen, Simon and Emily.

They lived at The Tempest, Horace’s wedding present to Violet, and after a few years they moved to Top House. A wonderful house and garden that grew with the family. The happiest times were had, even though it was haunted! Vi recalled that after the birth of Rose, Teddy appeared at the foot of her bed, looked at the baby and drifted away.

MORE INFORMATION.... Rupert Hill’s Coaker Family Tree.

“Everytime you say Goodbye... I cry a little.”

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MOWBRAY HOUSE

THE BASSONS (AT GROENKLOOF)

THE OELRICHS (AT HOOGFONTEIN)

Johannes Jacobus Martinus Basson (1850-1901).

Hermann Fredrich Oelrich (1848-1930). Known as “Impossible”.

In 1884, he purchased Groenkloof for $1-16 shillings per

Married Mary Alice Maclean Berry. They had four sons and four

morgan (2000 morgan). He married Hendrina Christina van

daughters:

Aswegen (1856-1918) and they had six children.

• Edmond, Fred, James and Tom • Alice, Doodie, Joey and Ivy.

• • • •

Johannes Jacobus (1879-1918) (m. Joey Oelrich) Gerty (m. a) du Ponskowky and b) Schuller Maggie (m. Bernard Kelner) Mimmie (m. Richard Bailey). Three children. Joyce Gasson, Grace and Harry)

Edmond married Lily Paul, and after he died Lily married Fritz Oelrich, (Edmond’s nephew). Lily and Fritz had two children: James and Joy.

• Hendrik Andreas (1890-1921) (m. Joey Naude (1890-

Oupa Oelrich (Impossible) stood on the stoep and threatened

1935). They had 1 daughter, Hendriette Christina (1920-

to sweep the English into the sea... It was the time of the Boer

1986) called Henri. Within a year Hendrik was dead, and

War and he hated the English.

Henri became sole owner of Groenkloof. Henri Basson married Laurent Malan. Three children. Laurenne, Gene and Andre.

• Irene never married. She farmed “Oldini” nr. Modderpoort.

Oupa Oelrich and Fritz were most successful farmers. Hoogfontein had a rail siding, on the Bloemfontein–Modderpoort railway line, and the local farmers, up and down the line, got

The family are all buried at Groenkloof. The sadness is that the farm has changed hands, but our dead remain.

When Luke and Oliver Basson were born at Mowbray, they were

their milk and cream cans onto the train to be processed at Tweespruit Dairies.

Life changed over the years.

visited by the Groenkloof Bassons (all dead and buried). Very

The little graveyard at Hoogfontein is full of the Oelrich departed.

peacefully, they came to greet the new generation of Bassons!

Fritz was placed in a casket in the mountain above the house.

64

James and Juta live on Hoogfontein. They have a daughter, Nina.


ST. JAMES’ CHURCH, LADYBRAND

TANNAHILL HOUSE

THE BASSONS (AT MOWBRAY)

THE TANNAHILLS (OF GREENOCK)

In 1915 Johannes Jacobus Basson built the stone house on

Robert Tannahill was born in1774. He was a premier poet.

Mowbray. He married Joey Oelrich.

His father was a weaver by trade. His thatched cottage is still

The problem was that Oupa Oelrich (Impossible) was on the

to be seen in Queen’s St Paisley. His Statue stands outside the

Boer side, and grandfather Johannes Jacobus Martinus

town hall in Paisley and his bust in the Wallace Monument at

Basson was on the British side (selling remounts to the British)

Sterling.

during the Anglo Boer War.

Colonel James Tannahill (JP) (1842-1919)

This marriage caused plenty of bitterness and Oupa Oelrich cut

Argyll and Sutherland Highlander

his daughter Joey off without a penny! (This was rectified by Aunt Doodie, who in Her will, remembered her sister Joey’s children and grandchildren (all 8 of them –

In 1868 he married Jane Faucet (1848-1934). They had nine

Miriel, Johnny, Rodney, Henry, and Noelle, John, Jimmy and

children.

Hermann. What a wonderful gesture).

• • • • • • • •

Johannes and Joey had 2 Sons.

• Johannes Jacobus (Uncle Johnny) (1905- 1965) • Hermann Fredrich Oelrich (1909-1945) The story goes that Johannes only allowed his wife Joey, eight matches a week! One mistake... Imagine trying to light that old coal stove. No fire lighters then! Many a time she sent to the huts for a live coal.

Mary Muir Margaret Annie James Tannahill Fredrick Tannahill Jane Roberta Robert Tannahill (1880-1932) Helen Catherine Evelyn Elizabeth (Dolly)... Her son Kelvin Pollock (historian)

In 1918 the Great Flu hit the world. The boys were 12 and 8 when their parents died and they were left to the tender mercies of “Impossible”.

They lived at Arvoulie on the Esplanade, Greenock. Fred “took up” with Mrs Savage of the Tontine Hotel in

Johnny went to Grey College in Bloemfontein and Hermann to

Greenock. They also had The Steading, in the beautiful Shire

Kingswood College in Grahamstown. They did a World Tour

Glen, outside Inverery (Rob Roy Country!).

and on returning home divided Mowbray in half (Mowbray and Avalon) and settled down to farm. Johnny married Miriel Fawkes of Scravenhagen. They had three sons: Johnny, Rodney and Henry.

They are all remembered in the Greenock cemetery by a fine stone. Robert Tannahill went to South Africa, and Rondeberg, where he married Maggie Scott.

Hermann married Noele Tannahill of Rondeberg. They had threesons, John, James and Herman. Uncle Johnny is buried in the mountain at Mowbray; Hermann is on Avalon, with a plaque at St James’.

65


66 THE BASSONS OF AVALON & MOWBRAY


THE SCOTTS (AT RONDEBERG) David Scott (1841-1918) from Leuchars Scotland. He came up through the Cape from Grahamstown, building

THE BASSONS (AVALON FARM) Hermann Fredrich Oelrich Basson married Noele Tannahill in 1932.

pulpits in Dutch Reformed Churches along the way. He arrived

After the farm Mowbray was divided, Hermann called the new

in Ladybrand about 1869 and purchased Rondeberg (later

farm Avalon, and set about building a new stone house for his

adding Waverley, Melrose and Whitehills).

bride, Noele. They had 3 Sons:

He served against the Basuto during the Basuto wars (1866).

• John Robert (1933• Edmond James (Jimmy) (1936• Herman Noel (1939-1992)

He was the chief of the Caledonian society in the district, and a foundation member of the Sir John Brand Lodge in Ladybrand. He was the first person to experiment with growing wheat on the open veldt. In 1866 he married Caroline Jefferies (1820 Settler Stock). They had four children: Margaret, Ettie, Annie and Florrie.

Margaret Gertrude Scott (1874-1956) married Robert Tannahill (1880-1932) from Greenock, Scotland. They had four children.

• • • •

Noele Caroline Jane (1911-2000) Phyllis James Ailsa

Phyllis married Eric Kingston from Cape Town, and they went to live in Richmond, New Zealand. Her step-son Robin, said she’d

Hermann was not a born farmer, and the family moved to Bloemfontein for a short while, returning to Avalon where Hermann died in 1945. (36 yrs old.) John was 11, Jimmy 8 and Herman 6 yrs old.

Noele and her mother Granny Tannahill, moved into Ladybrand The boys went to CBC, Kimberley for their education. John Robert married Sally Colgate and had a daughter, Jan Maree. Herman married Joy Smith. They had two Children, Garth and Kim.

James married Rosemary Coaker.

died of a broken heart.

They farmed Avalon for forty years and had five children.

James married Joan Bateman from Norfolk. Three children,

• Mark married Carrie Reed (1991).

Robert, Nicolas and Diana. Ailsa married Jack Cyrus from Fairy Hills. Three children, Colleen, Maureen and Michael.

They had Luke, Oliver, Georgia and Sebastian.

• Caroline married Stephen Kirk (1989). They had James, Robert and Elizabeth.

• Mary married Jim Nielson (1996). Robert Tannahill fell from his horse and died two days before Christmas in 1932. He was 52 yrs old. He is buried at Rondeberg in the family cemetery. Rondeberg was sold during a Prayer Meeting for Rain called by Dutch Reformed Church. The farm was given away for a song...

They had David, Frances, Catherine and Antonia.

• Alexandra married John Douglas (1993). They had Rosie, Ellen, Olivia and Kristina.

• Sarah married William Radloff (1996). They had Harry and Jessie.

Maggie was bereft. She died in Bloemfontein, aged 82 yrs, in 1956. She is buried in the Ladybrand cemetery.

And Noele married Hermann Basson of Avalon.

67


Avalon...

WHEN I THINK OF AVALON, I THINK OF...

• The clarity of air and light, only natural sounds... the swaying of

the long summer grass, the wind in the pine forest, pigeons koer koering, hot smooth sandstone rocks, the breathing of the veld

- a Sunday stillness. On these mornings after we had returned

• The ousies, walking upright balancing their husbands’ pap on their heads... bringing them their breakfast.

• Herefords, the fulcrum of our existence. • We came back from church one day and Caroline and I sat

from church, it felt as though we were only people on the earth.

in playroom at the round table and eat a whole jar of Mom’s

Nothing could be more special than to be part of that stillness.

freshly made orange marmalade. It was more about having a

• The GLORY of the garden - the pines, our lightening conductors, the herb garden, the roses, hydrangeas, sweet peas, agapanthus, magnolia... it’s no use listing them as I would need to go on forever. Wonderful trees and shrubs. It was a varied garden, quite exotic and wild. Mom was very much the centre

little bit of toast with our marmalade.

• Dad on one knee in the land digging to see how deep and how frequently the planter was dropping the seeds.

• The golden wheat fields - rich and lustrous. • The white, dry breath of the cattle in winter in the vlei.

of it. It gave us all much pleasure - whether we were watering

We would break the ice that had formed on the top of the drinking

it, planting, playing in it, pruning it, picking the vegetables & fruit

troughs so they could get to the water. It was freezing cold.

& flowers, taking tea in it, smoking or sleeping in it (us being the family, and Daniel, Piet Tsestie, Malefetsane and the dogs).

68

• Cattle standing silently under trees, tails moving to and fro, flicking flies away.


• Trees, trees and more trees, planting them, watering them,

Avalon was such a whole, complete place. So much happened.

fencing them in to keep the cattle out. They grew, slowly,

We grew up in the midst of birth and death. It was a place of

slowly and then suddenly they were tall and strong and

passion, of compassion, of emotion, euphoria, disappointment,

beautiful. They still stand there today - storing the secrets

extreme sadness and tragedy. Mostly, I think it was a place of

of the land.

• The heat of the concor. • The cool of the dining room in the heat of the day. • Stacks of neatly laundered clothes, starched and bleached by the sun.

incredible beauty and space... It was the place of our childhood, of growth. It was the only place that gave us a sense of belonging, it formed our characters, gave to us and took from us, nourished our soul. It was the most precious gift we ever had a gift that only Africa could give.

• A slaughtered sheep hanging by its hocks from the pine tree at the back with the blood dripping into the earth making it red.

And now we have have moved on - but Avalon is still there waiting, watching through the endless ages of time.

69


Envoy...

As I said in the envoy of the “Rag Bag” 2000, nothing fundamental changes... we change, we age, we die... but the sun rises and sets, and the everlasting stars shine bright. Horace Coaker dominated our lives and his impact was felt far and wide. With his very able commander in chief and friend, Raymond Howell, and from small beginnings, they manufactured cosmetics and medicines, and the baby food, Ouma Meelbol. These products went all over went all over South Africa, and then, lifting their sights, Du Lundi Body Mist, and Dante products, went worldwide. They were hugely helped by Quentin, and the most trusted secretary Mrs. Grace Jannssens. A huge success story by any measure. One can’t encapsulate Horace. He was clever, highly educated, very funny, a humanitarian, a philanthropist, a business entrepreneur, an unofficial vet, a church warden, a member of the Chamber of Commerce, and the Ladybrand Club. He travelled the world, and had many friends and acquaintances. And we loved him! In 1967, because of his many outspoken views against the Nationalist Government, and the apartheid injustices he was marked as a liberal and a communist. He fled to Lesotho. Finally in 1975 his citizenship was restored to him, and at the age of 78, he was once again, officially... a SOUTH AFRICAN. Violet died in 1953, and after a disastrous marriage to Margaret Roux, he married Winifred Baldwin, nee Hammond. They continued to live at Pono Entle... the name taken from the hymn “Pleasant are Thy courts above,” in Maseru, Lesotho. In old age and retirement, Horace and Winnie started the sheep skin factory, the Shelters for the Blind and Handicapped Boys, a village for orphans at Masite and endless work for Save the Children. Winnie was awarded the MBE for her service to Lesotho, and died in

1989, a few weeks before Caroline got married. She had been a good companion/helper to Dad, and a good step mother to the Coaker Children. She is buried in the Ladybrand cemetery next to Horace and Violet, Jenny and Quentin.

AND LAST OF ALL, I WANT TO SAY THANK YOU. IT’S BEEN A GRAND OLD RIDE, WITH ALL THAT LIFE HAS THROWN AT US. THANK YOU MARK, CAROLINE, ALEXANDRA, MARY AND SARAH; OUR SONS-IN-LAW, STEPHEN, JOHN AND JIM, AND DAUGHTERIN-LAW CARRIE. YOU HAVE MADE IT ALL WORTH WHILE. 70


71


THIS BOOK HAS BEEN A COLLABORATION BETWEEN ROSE BASSON & CAIN COOPER OF CAIN9INE.

CUSTOM BOOK PUBLISHING

LET CAIN9INE GET YOU ON THE SAME PAGE...

FLEXIBLE AND AFFORDABLE, CAIN9INE DESIGNS COMMERCIAL-QUALITY COFFEETABLE BOOKS FOR YOU!

EVERYONE’S GOT A BOOK IN THEM. WHAT’S YOURS?

72


18


Avalon Farm Specials  

A collection of handed down recipes and family history . Written by: Rose Basson

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