Gryphon Gallery: What’s Cooking?

From Abby’s Favourite Cookies to Zuppa Inglese.

Over the years of GNS history, stretching as far back to Norfolk House and Glenlyon days, there have always been memories of the “cuisine” dished up at recess and lunch times. Mrs. Cheetham’s treacle pudding, Emily Stone’s cinnamon buns, pizzas from Papa John’s, Mrs. Sanderson’s mac and cheese and of course, many new favourites from the kitchens at Pemberton Woods and Gryphon House.

But quite possibly the best and greatest delicacies, not cooked in the school’s kitchens, were prepared at home from the four cookbooks produced by the NHS Old Girls’ Association and the Cookbook Committees of the Parent’s Auxiliary in the thirty year period between 1965 and 1996.

The Norfolk House School Old Girls’ Cook Book was published in 1965 as “A collection of favourites from Old Girls, far and near, gathered and presented for your enjoyment”. It’s hope was to DO THY BEST and rejoice with those that cook better! Thirty pages of mouth-watering recipes that include Crab Mornay, Veal Scallopini with Apricots & Marsala, French Rum Baba, complemented with a Grand Old Recipe for Gooseberry Wine c.1843 with the first instruction: “Crush the gentlemen, pour the water on them cold and let them reside in the tub for three days”. I wonder whether that was a misprint or deliberate?

The second cookbook was produced by a committee of parents, chaired by staff member and Chef de Cuisine, John Eastaugh. Called appropriately “Courage in the Kitchen” it was dedicated to Florence Simpson, wife of Ian Simpson, Glenlyon’s founder and celebrating the 50th Anniversary of Glenlyon School in 1982. A 165 page compendium of hundreds of recipes, often with a local flavour like: Willows Beach Chowder, Chatham Island Crab, Gulf Islands Oyster Casserole, Jimmy Chicken, West Coast Hash, Salt Spring Lamb with Apricot Stuffing and  of course, Best Nanaimo Bars.

The third cookbook was a sequel to the second, called “More Courage in the Kitchen”. Produced by some old and some new faces on the Cookbook Committee, again chaired by John Eastaugh, it was published in 1985 with 236 pages of brand new recipes, for me the highlight being Emily Stone’s ‘secret’ Cinnamon Bun recipe.

The fourth edition of a school cookbook appeared in May 1996 on the 10th Anniversary of the amalgamation of Glenlyon and Norfolk House Schools. This 150 page cookbook was titled Palate Teasers For Lyons and Folks and was dedicated to “All Parents, Students, Headmaster, Directors, Teachers and Staff who in their combination also make a terrific recipe”.  Between the four cookbooks emanating from the GNS “family”, there are over 1700 amazing recipes – just maybe, we are ready for a fifth edition that reflects the diversity and tastes of our 21st century IB community? On second thoughts, maybe a book containing a list of all the restaurants and their menus served by Doordash, Uber Eats, and Skip the Dishes would be more practical. It could be called The Complete Food Guide for Busy GNS Staff & Families!?*