As you know my dear Mother passed away nearly three years ago and I have only just had the where-with-all to open the huge plastic box of her bits and pieces, packed (in a rush) while cleaning out her small apartment in the week after her funeral.
It was a real trip down memory lane as I mulled over the many items I had packed in there. Inside I found some of her mothers (my Nana) papers and photos too, she died in June 1992 aged 88. Nana led quite a tough life raising seven children through the Depression and World War II. It reminded me how lucky I was to be raised post War in the 50's and 60's.
What do you do with your Mother's 1940's work reference (written in beautiful flowing ink when people knew how to write properly) or her 'crown' and Hawaiian lei she wore at her 70th birthday party - boy did she love that night, she often referred to the event as one of the best nights of her life!
Sigh.... just put them back in the box and work it out later.
One thing I must keep, and share with my siblings, are the many, many photos she saved; some in albums, but mostly great piles of photographic memories of a life well lived. These will be passed onto our children, who will in turn (hopefully) pass them onto their children who will no doubt (as I did) be entertained to look back on the funny hair styles and outfits people wore in the 1940's, 50's, 60's and 70's. Of course many of these fashions have (at some time) been back in vogue!
This task has also made me think about how my children will feel when they have to sort through my many precious possessions when I'm gone!
On a brighter note, as the only girl in my family, I was expected to be in the kitchen helping my mother on most baking days and at meal times. I remember she had a huge loosely stuffed book of her favourites recipes. I am not sure where that has gone nor what happened to her well used Edmond's cookbook - they both probably fell apart years ago. However, among my Mother's things I found a few old recipe books, one a perfect little gem called "New Zealand's Leading Recipe Book, 6th Edition ' written by Elsie G. Harvey (An Effort of a Returned Soldiers Wife) of Point Chevalier. It is subtitled 'Every recipe has been tested and is guaranteed economical, dainty and wholesome'. It is a small book, pages yellow with age - no flash pictures or publishing date but clearly a winner that was published at least six times. I have no idea where my mother got it from but it is an absolute classic. It is full of interesting items like Friday Sausages - made with oatmeal not meat? or Savoury Baked Tripe - yuck!!
One recipe that particularly caught my eye was Sheep's-Head Mince. Reading it out to my husband was highly entertaining - lots of arrggghsss and heaving sounds on my part!! I would never in my wildest dreams EVER consider making such a dish but for those who may interested here goes! I suggest just reading the recipe will be one of the most exciting things you have done in ages!!
Sheeps-Head Mince
Soak a sheeps-head in salted water for several hours, changing the water twice. Remove brains (this is when I would leave the room!), and boil them separately. Put the head in saucepan and cover with water, add pepper and salt, boil for an hour then add 4 onions, 3 split ans scrapped carrots, a medium sized and peeled swede/turnip and boil for another hour (or more if not a young sheep). Take out the vegetables and keep hot in an oven. Remove the meat from the bones, peel the tongue, mince very finely and place in the centre of the meat dish. Arrange vegetables as a garnish. Heat to boiling point 2 cups of milk. Mash the brains, add one tablespoon of flour blended with a little milk, and also one of the cooked onions minced fine, boil up and then add 1 teaspoon butter with salt and pepper to taste and if liked, a little minced parsley. Pour puree over the head-meat and serve at once.
To the stock from the head add 2oz split peas, 2oz pearl barley, a carrot, 1/2 minced onion, 1/2 a grated potato and 1 tbsp of tomato sauce. Boil for 1 hour and serve as a soup the next day for lunch or dinner.
Just as a footnote - I remember my Nana loved cooked brains and/or sweetbreads and every Tuesday when my Mother visited her she would often cook them for her. I would sit and watch her eat them and think how extraordinary that someone could enjoy eating such a 'tasty treat'!
Then, as in now - all I can say is Yuck!
It was a real trip down memory lane as I mulled over the many items I had packed in there. Inside I found some of her mothers (my Nana) papers and photos too, she died in June 1992 aged 88. Nana led quite a tough life raising seven children through the Depression and World War II. It reminded me how lucky I was to be raised post War in the 50's and 60's.
What do you do with your Mother's 1940's work reference (written in beautiful flowing ink when people knew how to write properly) or her 'crown' and Hawaiian lei she wore at her 70th birthday party - boy did she love that night, she often referred to the event as one of the best nights of her life!
Sigh.... just put them back in the box and work it out later.
One thing I must keep, and share with my siblings, are the many, many photos she saved; some in albums, but mostly great piles of photographic memories of a life well lived. These will be passed onto our children, who will in turn (hopefully) pass them onto their children who will no doubt (as I did) be entertained to look back on the funny hair styles and outfits people wore in the 1940's, 50's, 60's and 70's. Of course many of these fashions have (at some time) been back in vogue!
This task has also made me think about how my children will feel when they have to sort through my many precious possessions when I'm gone!
On a brighter note, as the only girl in my family, I was expected to be in the kitchen helping my mother on most baking days and at meal times. I remember she had a huge loosely stuffed book of her favourites recipes. I am not sure where that has gone nor what happened to her well used Edmond's cookbook - they both probably fell apart years ago. However, among my Mother's things I found a few old recipe books, one a perfect little gem called "New Zealand's Leading Recipe Book, 6th Edition ' written by Elsie G. Harvey (An Effort of a Returned Soldiers Wife) of Point Chevalier. It is subtitled 'Every recipe has been tested and is guaranteed economical, dainty and wholesome'. It is a small book, pages yellow with age - no flash pictures or publishing date but clearly a winner that was published at least six times. I have no idea where my mother got it from but it is an absolute classic. It is full of interesting items like Friday Sausages - made with oatmeal not meat? or Savoury Baked Tripe - yuck!!
One recipe that particularly caught my eye was Sheep's-Head Mince. Reading it out to my husband was highly entertaining - lots of arrggghsss and heaving sounds on my part!! I would never in my wildest dreams EVER consider making such a dish but for those who may interested here goes! I suggest just reading the recipe will be one of the most exciting things you have done in ages!!
Sheeps-Head Mince
Soak a sheeps-head in salted water for several hours, changing the water twice. Remove brains (this is when I would leave the room!), and boil them separately. Put the head in saucepan and cover with water, add pepper and salt, boil for an hour then add 4 onions, 3 split ans scrapped carrots, a medium sized and peeled swede/turnip and boil for another hour (or more if not a young sheep). Take out the vegetables and keep hot in an oven. Remove the meat from the bones, peel the tongue, mince very finely and place in the centre of the meat dish. Arrange vegetables as a garnish. Heat to boiling point 2 cups of milk. Mash the brains, add one tablespoon of flour blended with a little milk, and also one of the cooked onions minced fine, boil up and then add 1 teaspoon butter with salt and pepper to taste and if liked, a little minced parsley. Pour puree over the head-meat and serve at once.
To the stock from the head add 2oz split peas, 2oz pearl barley, a carrot, 1/2 minced onion, 1/2 a grated potato and 1 tbsp of tomato sauce. Boil for 1 hour and serve as a soup the next day for lunch or dinner.
Just as a footnote - I remember my Nana loved cooked brains and/or sweetbreads and every Tuesday when my Mother visited her she would often cook them for her. I would sit and watch her eat them and think how extraordinary that someone could enjoy eating such a 'tasty treat'!
Then, as in now - all I can say is Yuck!
