Each week I post another fascinating true-life excerpt from my friend & mentor’s journals while she was Housekeeper & Cook at The Flamingo, during the period 1968-1999, titled Cookie’s Diaries. Together we’ve changed a few things around & set Cookies story in a fictional Australian country town so as to protect the innocent & the not so innocent!  We hope you enjoy Cookies journey from such humble & all but penniless beginnings to owning & running the highly successful country guesthouse, ‘The Flamingo’. To read the last chapter click HERE
The New Cool Room & Cookie’s Pantry
The new cool room seemed to mark the beginning of change at The Flamingo. Now, instead of being just the Housekeeper, I found myself being consulted about further expansion ideas to our old pantry space that had been partially demolished to house the new cool room & ideas & designs were bantered around between the three of us. My success with the fruit harvest had created somewhat of a storage problem, one that Frederick & Jamie constantly expressed was a welcome & delightful problem to solve, despite teasing me about how it resulted in major renovations! So great was the teasing in fact, that they started to refer to the cellar as Cookie’s Pantry!
After much deliberation & pondering over sketches of our plans, we all agreed the old rickety wooden pantry floor had to be replaced & unbeknown to all of us, once the men started ripping up the old floorboards, we found the pantry had been built right over the top of an old earthen walled cellar, so our expansion plans suddenly became a much more elaborate affair, involving applications lodged to our local council & all manner of frustrations to be overcame before work could be resumed. Eventually the designs were approved & work begun again in earnest to sure up the house foundations & line the old cellar, creating an endless amount of storage space for pantry items.
Renovations of this level meant I would continue on in the kitchen throughout the summer months & the services of a temporary housemaid were employed to assist with the housekeeping until things got back to normal. In theory, the hiring of more staff should have solved my problems, but in fact it created more, as of course I was expected to train the young girl exactly as I had been trained.
Judging by the many entries I’d made in my journals at that time, I can tell you I didn’t enjoy the time consuming task of training one bit. I did however, begin to see the painstakingly slow & deliberate measures Frederick & Jamie had taken when teaching me the art of housekeeping as perhaps the best cause of action to take in the end. So after a few days of teaching my way, I handed my young assistant an exercise book & had her to write everything down as I showed her how each task was to be done, then watched on as she demonstrated to show she had understood  & gave the chore of training the time it deserved. The results spoke for themselves.
I felt rather elated about having more time in the kitchen though, as I do believe I rather enjoyed the hectic pace over the last few weeks of high production. I now had dozens of jams, jellies & preserves bottled & I found myself constantly coming up with ideas on how I could make changes to the recipes to better my efforts. Part of me wished there were more preserving to do, although Lord knows our frenzied efforts had created enough problems with storage without adding to it, although, my very first bottling season had hooked me to learn & master all I could. I found much to my delight that I enjoyed seeing the rows of preserves all lined up on display, I could never explain it but it simply made me happy to observe the fruits of my labour.
Each day I would rush through my housekeeping duties so I could spend more time in the kitchen & as I appeared to have carte blanche in meal preparation, at least for the time being while the men were occupied with the renovations, so I set myself the task to learn Jamie’s system.  I poured over his menu rosters with a view to learning this coveted chore & before long, I was adding a few of my own touches & thoughts deducing that Jamie had followed a pattern that repeated every month with slight seasonal changes.
I set about adding recipes ideas to build on the repertoire to add variety & choice, so it was possible to follow my new system without as many repeats. I spent endless hours of my time over those weeks coming up with a more stimulating revolving menu that now included a larger choice of morning & afternoon tea selections & a far greater casserole & dessert list.  I included many fashionable recipes that I was anxious to make, always making notes where larger quantities could be semi prepared & then frozen for later use in other recipes with similar bases.
The heatwave weather continued for months throughout the summer while full production was underway with the house renovations, the cellar took shape slowly but surely & during that time I became heartily sick of the daily request for Pumpkin Scones, a firm favourite amongst the workmen, always insisting on staying down in the work area for mid morning & afternoon tea breaks because of their busy schedule, although I suspect it had more to do with the beautifully cool temperatures down there!
Eventually, on the last days of April in 1969 the formal unveiling of ‘Cookie’s Pantry’ arrived & typically, Frederick & Jamie insisted on a little celebration to mark the occasion. I made a chocolate cake, several batches more of the wretched pumpkin scones & a batch of biscuits as apparently everyone involved was invited along for the event, including our guests. I doubt anyone could have been prouder than I to see my preserves had been secretly brought down to the cellar & were on display on the newly painted shelves for all to admire.
As a little treat, Anna has revisited the old Pumpkin Scone recipe in the style to which I cooked it back then for your enjoyment. Enjoy!
PUMPKIN SCONES
1 Cup Mashed Pumpkin
2 Cups Self Raising Flour
1 Dessertspoon Sugar
1 Tablespoon Butter
1 well beaten Egg
¼ Teaspoon Salt
Method:
Sift flour with salt. Add sugar & rub into butter. Beat egg into pumpkin & add wet mixture to dry ingredients. Combine creating a stiff dough, making sure not to overwork the dough. With a glass cut rounds of dough, placing together on a lined baking dish & bake in a hot oven (220C – 250C degrees) for 15 – 20 minutes.
Next week I share with you ‘The Appropriate Attire’ – I look forward to bringing it to you.
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44 Comments and Pings on COOKIE’S DIARY – Pt.8
What a great Aussie classic! I would have shown off the fruits of my preserving labours too, I bet they were too pretty to resist.
.-= InTolerantChef´s last blog ..Hot Tomato Milkshakes =-.
Isn’t that a great feeling Chef when you get to see the efforts of production, especially in jam & preserves – there really is something special about admiring our hard work. From what I can read, Cookie’s preserves were very pretty, lots of different designs in the fruits ‘n all. Have a great week Chef, I’m heading over to check out your ‘Hot Tomato Milkshake’…. now that’s got me intrigued
Yay, a recipe! And such a tried and true recipe too – can’t wait to give it a go once the weather has cooled down a bit and my apartment isn’t sweltering
Thanks for another lovely Cookie episode!
.-= Hannah´s last blog ..Passionfruit Tarts- Ballet Russes- and I’m a Rodin- Ma! =-.
Yep, ‘tried ‘n true’ for sure Hannah
Apparently the old pumpkin scone was quite the fashionable accompaniment to ‘Smoko’ back in in the day 
How fun that you recreated the pumpkin scones and even more fun that you photographed them in black and white.
.-= Barbara Bakes´s last blog ..Thick Oven Baked Chili =-.
I know, it’ll be such fun to cook my way through some of Cookie’s old recipes, some I seriously haven’t thought of! Nothing like a little Cookie/Anna action huh
I adore pumpkin scones.
The secret actually is with the quality of the pumpkin:)
Matthew
.-= ProChef360´s last blog ..World Pastry Cup 2011- The Coupe du Monde de la Pâtisserie =-.
Yep, couldn’t agree more Chef, we used a lovely rich Butternut Pumpkin in these & didn’t puree the pumpkin too much preferring to leave the odd chunk
I love this story! I am not a fan of scones, but I don’t mind the pumpkin variety.
.-= Debra Kolkka´s last blog ..A wedding in Pisa =-.
So happy your enjoying the Cookie story Deb, I’m with you on the scones, I don’t really like them that much although it is fun to get nice high airy soft bready goodness going on, more fun to cook than eat I think
I can absolutely identify with the pride in the preserves. As the proud owner of an orchard I am also a diligent preserver. I love being able to use my own produce throughout the year.
.-= Susan Walter´s last blog ..The Collegiate Church of Saint Mélaine =-.
Hey there Susan
Some of the gals in our family are mad keen preservers & jam makers & there is always much to-do about admiring the finished preserves in jars – they look wonderful. Using our own produce months & seasons later is a lovely treat isn’t it, capturing the rich flavours of the season to be enjoyed later on is a massive taste treat. Can’t wait to read more about your preserving Susan & to get a glimpse of your orchard.
Haha! Too funny that they called this “Cookie’s pantry”. I wonder if Frederick and Jamie were really celebrating having such a great worker as Cookie, but just using the cellar as a not so obvious excuse. They seem like that type of people. I’ll bet Cookie appreciated Frederick and Jamie’s patience in teaching her when she first started.
Thanks for sharing your wonderful recipe. Ime a big fan of scones.
.-= lequan´s last blog ..Super Easy Sesame Chicken =-.
From what I can gather, Cookie’s success with the fruit harvest & all the produce she turned into jams, relishes & canned as you guys call it (we call it bottling down in Oz); but, from what I can gather Frederick & Jamie were blown away with Cookie’s talent & it seemed to mark a turning point in seeing her more as a manager & equal. I don’t think they actually knew about the cellar until it was uncovered & it represented a bit of a safety risk so they had to do something, turning it into a big storage pantry (& wine cellar) just worked in with their future plans I think. Whatever their real motive it seemed to be a very happy time for the 3 of them. I think Cookie’s first experience at managing her own staff taught her quite a lesson indeed in how to train staff, she makes me laugh the way she matter of factly admits when she was wrong. Enjoy the pumpkin scones Lequan
I’m not a big fan of them, but our neighbours really enjoyed them 
I understand – really, I do – it’s so lovely to look at all the jars of preserves, glowing like jewels, all lined up on a shelf. I don’t even eat them all that often, but they’re just beautiful and always hold so much promise…
Absolutely Celia, they represent the best of the flavour of the season don’t they, Mom goes a bit dotty about admiring her jams & preserves all lined up, I think if she could have her way she’d have special open shelving so she could enjoy all the sparkling jewels
except of course they need to live in the dark so as not to fade!!!!!! I am not a huge preserves fan either (as far as actually eating them), but I’ve never known a time in our family when there wasn’t an abundance of homemade sauces & jams.
I love the picture where the scones are being cut! I love this sweet cookie story!The use of pumpkin sounds yum.Your post reminded me that I havent had these in a long long time!
.-= Tanvi@SinfullySpicy´s last blog ..Indian Mustard Greens With CornMeal Flatbread =-.
Thanks so much Tanvi, I’m so happy your enjoying the Cookie story, we are loving bringing it to you all each week, its like stepping back to another time with the assurance that all turns out well
How lovely to read that Cookie has been so embraced into the management team so well, what an honour for her too. I would enjoy seeing that revolving menu roster she has put together & I’m looking forward to seeing her recipes. You know Anna I do understand Cookie’s happiness at seeing all her bright shiny jars on the shelves, I still enjoy quietly admiring my preserves after the days & sometimes weeks of cooking them, its a wonderful thing. Thank you Anna & Cookie for another wonderful chapter, I look forward to reading this story.
Mrs Chan, we are so pleased that your enjoying the story. It sounds like you have done a lot of preserving in your time too
Anna I so enjoy Cookie’s adventures. Thank you for sharing these on a regular basis. I absolutly love preserves…Like lil jewels on the shelves. B:)
.-= Beth@thescreenporch´s last blog ..Michel Rostangs Double Chocolate Mousse Cake- French Fridays with Dorie =-.
I understand what Cookie is saying, looking at your preserves all lined up like that is a lovely thing, makes you feel good inside.
Yes, have to agree with you there Josie, its fun to see the efforts of our labour on display isn’t it
I adore a really good scone!. I think there is a skill to making good scones in regard to not over-handling. Cookie must have made the best scones with all that practice! My experience with preserves is confined to making quince chutney – and I do like to arrange the jars on the shelf just for viewing pleasure
.-= Sarah @ For the Love of Food´s last blog ..Skillogalee for another 50th anniversary =-.
Yum, Quince Chutney sounds pretty good Sarah & yes Cookie is an amazing cook
Its so great seeing all those pretty jars lined up isn’t it 
I actually stopped my self mid-pot in making another batch of jam yesterday. It’s addictive, I’m sure it is! …but now, maybe I wished I hadn’t as it would be super on top of some pumpkin scones right about now.
.-= cityhippyfarmgirl´s last blog ..a new hook in town…it’s crochet time =-.
Yep…., no doubt about it Brydie…, jam making is addictive
Another great entry and as soon as Cookie mentioned the pumpkin scones I got all excited. My god mother used to make them for me and I loved them!
.-= Lorraine @ Not Quite Nigella´s last blog ..To Market To Market- January 2011 =-.
Yep! Let the cooking begin
Not promising I’ll cook all her recipes, but some look pretty fun. Must have been a thing back then the old Pumpkin Scone 
Given the era of these stories, I’m presuming that the mountains of fruit Cookie made into jams, etc., must have been w/o commerical pectin. Now that’s an accomplishment.
Bite your tongue Sean…. absolutely no commercial pectin at all my friend
I think Cookie would give any cook a bit of a high eyebrow if the word ‘commercial’ pectin was even mentioned 
Cookie’s Pantry sounds like my heaven, lol! I would love a pantry as fabulous as that! Thanks for sharing the pumpkin scone recipe!
.-= Faith´s last blog ..Aloo Gobi Masala Indian Potato Cauliflower Curry =-.
I know right…., how good would it be to have a room tucked away just to put fabulous bits & bobs of food away in huh
Glad your enjoying Cookies journey 
i found cookie’s pantry very sweet of way of making fun and the jars of preserves are just treasures and thanks for the recipe Anna, i did them long time ago must try urs. love the monochrome version of the pictures
.-= Anand Rajashekar´s last blog ..Patent Recipe – - Basil Chicken =-.
My pleasure Ananda! The scones are wonderful, can’t wait to hear how yours turn out.
Love, love, love reading Cookie’s Tales. Is this a published book? If it isn’t , it should be. And I love the recipe – the combination of tale and bread is delicious. Stay well Anna and Cookie
.-= Kitchen Butterfly´s last blog ..A Platter of Savoury Turkish Delights =-.
Hey there Oz
So glad your enjoying the Cookie series 
No, its not a published book & thanks for the compliment, its simply my friend & mentors diaries that we’re bringing excerpts from. I was fascinated with the whole concept when Cookie gave me her diaries, thinking I’d find it interesting (or useful), so together, we decided to share. Glad your liking the tale – lots more recipes to follow as the story evolves.
Now THESE I can make. I need to keep track of this recipe!
You know…, I think we all know how to make scones don’t we & pumpkin scones apparently were all the rage back in the day too.
I mean I think I can make them successfully. I’ve only made scones from a recipe and it’s not something I feel comfortable just doing freeform!
Dionne Baldwin recently posted..Lost in Space…with Eggs Benedict to keep company
You’d be able to whip them up in no time Dionne., you make beautiful breads & the trick with scones is not to handle them too much, you just work the dough until its combined, cut ‘em out & whip ‘em in the oven
oooh I especially enjoyed this post – Cookie’s pantry sounds fabulous! i can see all the jams, preserves and other goodness now
thanks for the recipe!
Heidi xo
Heidi – Apples Under My Bed recently posted..Swimming at Ban Mai
Yep., this is one of my favourites too, imagine having a ‘cellar’ to lock up all your goodies, how fun would that be
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