If our garment-mak
If our garment-making at St Joseph‘s Primary School fell somewhat short of Dior standards, it is also true that our cookery could scarcely be termed ‘cordon bleu’.
One day a week, armed with ‘ingredients’ brought from home, we trooped over to the cookery room that was presided over by Sister Immaculata.
There we attempted to produce such delights as
Rock cakes, that could have constituted a firm foundation for the Pyramids;
Potato Soup which for all the world tasted of warm milk;
Egg Custard, formed of course from dried eggs, and
Soda Farls, which came out grey and inedible from too much kneading of grubby fingers.
In those days just after the War many people regarded grammar school education as just a waste of time. Most families didn’t have enough money and children could leave school and get a job at fourteen, to supplement meagre family income.
There we att