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of Athenree
Adela Stewart’s diary provides a
unique insight into pioneer life,
from a woman’s perspective
BreAd, Butter & Beer
C
ooking With
YEAST—1lb. each sugar, flour and
potatoes; 2 ozs. each hops and salt; 1
gallon water. Boil for an hour the hops
and water, strain, and set by to cool.
Boil the potatoes in 1 pint water; mash
them very smooth, and mix them
with the water they were boiled in.
Put in a large basin the sugar, flour,
and salt; mix with them very gradually
the mashed potatoes and hop-water.
Bottle, cork tightly, tying on the corks
with string. It will be ready in 24 hours.
BREAD—In the evening put in a basin:
flour, 10 lbs.; sugar, 3 tablespoonfuls; salt,
1 tablespoonful; yeast, I cupful (large). Add
very gradually 1 gallon luke-warm water; mix
thoroughly (which will take about ten minutes),
cover with a rug, and place by the fireside all
night. Next morning, work this up for 15 min,
with as much more flour (2 or 3 lbs.) as will bind
all into a lump; the more it is worked the better.
Divide the dough into eight loaves, put them in
tins by the fireside, and when risen (in an hour
or two) bake for one hour and a quarter.
1879:
T
wo young men who were fencing our land often gave us eels caught in our
river, which some of our party enjoyed very much. They also taught me to make
bread, their mother being a famous baker, as was proved by the loaves they brought
up in the evenings to our kitchen and asked us to bake for them.The bread was
excellent, mixed with home-made yeast, and was my unchanged recipe all my life in
New Zealand, so I give it here:
Adela’s
recipes
for yeast
and bread
T
he research and writing of previous articles about Athenree Homestead was
made even more enjoyable when we delved into the book by the respected
‘Matron of the Manor’, Adela Stewart. It is based upon her diary entries from
1878 to 1906. Her fascinating book transports you to another time and place allowing
you to really experience the highs and lows of those early days in NZ. Here we take
you to Adela’s kitchen where she shares a few recipes and examples of her daily life.
In spite of her writings about life in the kitchen, we found nothing to tell us what this
important room looked like. We imagine a large cozy room with a constant fire, where
there was always something on the stove including the massive amounts of jams Adela
made with the produce from their orchards and gardens – and where she cooked for
the huge dinners, parties and dances held in their home.
Adela’s detailed and colourful account of her time at Athenree greatly assisted the
Homestead committee with restoration efforts of the buildings, gardens, orchards and
farmland. Located just south of Waihi, Athenree is the only home still standing from
the original settlements of the Ulster Scots from Northern Ireland, brought to the
Katikati area in 1875-78 by George Vesey Stewart, Hugh’s brother. (See the last
two issues of
Coromandel Life
for complete stories.)
40
COROMANDEL LIFE 2017 LATE AUTUMN / WINTER
Having had servants during during her early life, most of
the many chores of pioneer life were new to Adela. Lucky
for her family, she was a quick learner.
1879
: Lou [Adela’s servant] being away, Hugh and I had
to find out how to cook! Our young Irish neighbour was
most kind and able, milking our cows, at which I took my
first lesson, and making porridge, at which no Colonial
breakfast is complete. I alone prepared breakfast and the
whole dinner for the first time: soup, roast beef, and I was
not proud of it.
We ate on November 7th, our first early potatoes, planted
July 21st. Lou came back after a forthnight’s absence,
quite appreciative of the black polish Hugh and I had put
on the stove, and of our bread.
THE COLONIAL OVEN IS REPAIRED
1888:
Our colonial oven showed signs of old age after
nearly ten years of daily bread baking and cooking, so it
was sent to Tauranga for repairs, and what was I to do?
Providence sent Tinker Simmonds, who did 5s. worth of
mending, and showed me how to use a “camp-oven” – a
I5-inch round iron pot on legs, and with a handle, so that
it could either stand or hang.
Bread or meat are excellent cooked in this vessel, with
fire under it and over it,
ie,
hot embers on the lid. While
thus experimenting I had a surprise-party for dinner, and
with an hour’s hard work achieved a surprise-triumph!
Sheep’s head broth, cutlets with tomato sauce, boiled
mutton with caper sauce, vegetables, jelly, stewed
peaches and cream, followed by coffee and music! Still, I
was glad after nine days’ bereavement to welcome back
my trusty colonial oven.
Adela learns to cook
upon arrival in NZ