Recalling the days of old school yard
Iloved every moment of my school days back in the 1950s at Mangateretere and in the 1960s at Hastings Girls’ High School. Mangateretere was a country school where families from Te Mata Road, Napier Road, Waipatu, Whakatū and Kohupatiki attended either by bus, bicycle or by foot.
Mr Harrison was the headmaster then. A short man, quite strict and stern looking. He gave me the strap for taking an orange off the huge tree that grew right in our faces.
I thought that was mean of him, as we all stole from that tree.
The camaraderie that we had at that school was amazing.
Orchardists’ kids, and farmers’ kids plus the business families and those from Whakatū were a great mix and we got on well together.
The grand marches, we had to practise every morning, round and round the quad, finally forming a grand circle, to be performed at the assembly hall at our annual fancy dress ball . . . and the bottles of milk that we had to drink on a daily basis after they’d been sitting on the concrete in the hot sun.
My first day at Hastings Girls’ High School, while sitting on the grass having my lunch, this older girl came up to me, and me minding my own business reading my comic, she took it from me. I stared at her and thought, what a cheek, but I never said a word. I found out later on that she was a prefect and that comics were not allowed.
Miss Constance Miller, our principal, was small, petite, yet powerful. She commanded respect and returned it to the students. Assemblies every morning were meaningful as we received instruction, music appreciation and generalities for the day. Some outstanding teachers you might remember were Miss Kasky — English; Miss Hane — maths; Mr Vogel — French; Mr Fuller — art; Miss Cooper — geography; Miss Hickey — social studies; Mrs Parks — science . . . just to name a few who helped me learn for the future.
Education is a must in today’s world of shifting values and upheaval, which can be overcome with the importance of family life.
Aunty’s Garden is an outdoor place of education with on-the-job training given to all who might want to come, you are all most welcome.
PERSIMMON and FEIJOA SPONGE Ingredients
2 persimons
A bowl of feijoas 125g butter
3⁄4 cup sugar
3⁄4 cup flour
2 tsp baking powder
1⁄3 cup of warmed milk 2 eggs
Method
Cream butter and sugar, add eggs and milk, flour and baking powder — mix well. Scoop out the feijoas, then peel and slice the persimmon. Pop into the baking dish (no sugar needed).
Spread into your baking dish and pop into the warmed oven for 10 minutes to lightly cooked. Pour the sponge mix over top of the fruit, spread evenly and bake at 180 degrees for 20-25 minutes.
Delicious with whipped cream and vanilla icecream.