A Blithe Spirit – Peggy Sumner

When an old person dies it is traditional to look back over their whole life, starting at the beginning and ending at the end. However, in the course of my work researching the social history of the Second World War I inevitably enter the latter part of people’s lives. The risk of talking to someone about what happened seventy years ago is that their memory becomes coloured by the tint of history or by the influence of collective memory. Peggy Sumner was different. There was a freshness about her wartime memories that was captivating and believable. When describing her first WI meeting in Dunham Massey in 1938 she brought a lost-world to life:

‘Everyone was wearing heavy coats, hats, gloves, good solid thick stockings and well-soled shoes or boots. The predominant colour was black or navy blue and these were top coats that had been bought to last a lifetime. People were still in mourning from the Great War which had ended twenty years earlier and some of the coats dated from that era. The room itself was always cold. You had to push the emergency bar on the inside of the school room door to get into our room, which brought with it an icy blast of cold air in the winter. There were heating pipes around the room but they could not compete with the draughts, so we all kept our coats, gloves and hats on throughout the meetings.’

Peggy Sumner, 1940

I remember from my own school days those huge black heating pipes that burned your legs if you got too close to them but were useless against draughty doors and windows. In fact, our classrooms were a series of micro-climates which could almost certainly have sustained a variety of different forms of life, from polar bears to scorpions.

The president, Mrs Hughes, ran a tight ship and kept her committee in order. In the end she ran Dunham Massey WI for over a quarter of a century and in all that time Peggy and her sister Marjorie were members. There was little time for chit-chat. Peggy likened the meetings to church but she had a twinkle in her eye when she remembered the cakes. Even during the war the membership eschewed biscuits in favour of cakes. Biscuits were just not acceptable, she said simply:

‘The only time we talked was when the tea came round and the cakes were handed out. If you were at the end of the row you had to hope that a nice-looking cake you had spotted would not have been taken by the time it got to you.’

Last time I saw Peggy was in her house in Hale, near Altrincham. She had lived in the house with her sister since before the Second World War and although there were some modern details, it was essentially a 1940s house with a few 21st century trimmings, such as books and cards. Yet Peggy’s presence was anything but old or dusty. She was full of ideas about what WI outings she would like to take part in, even if her horizons were somewhat narrowed by her ninety-plus years. But she was also enthusiastic about what opportunities the WI was able to offer some of the newer, younger members who were just starting out on what she clearly thought was a great adventure.

‘The great thing about the WI is that you are one of a few who are all trying things out. I have seen members scared to open their mouths when they first joined who have ended up as President or on the county committee.’

Peggy at IWM North for the launch of Jambusters in 2013. She was so proud to be involved in the book and I was honoured to have been able to tell her story.

Peggy had that rare ability to telescope the years so that she was as at home talking about the 1940s as she was the 1990s or even the 2010s, if that is what they are now called. When I was reflecting last night on her long life it came to me that what Peggy Sumner was able to express was the spirit that never aged in her. She might have become frail and elderly but inside her mind was a seventeen year old girl who turned up at her first WI meeting and joined a family that lasted for over 77 years. Peggy did not have a career as such, nor did she push herself forward to take the lead in things but she lived a full and happy life and made other people’s lives better simply for being there. What a remarkable lady. She will be much missed. I am proud that her memories are perpetuated in Jambusters.

Is Cooking an Art or a Science?

The other day my youngest son said to me: ‘cooking is easy if you can read. Just follow the recipe.’ That got me thinking. Is cooking really as easy as that? Is it something we learn, we inherit from watching our parents in the kitchen, or what? Does one not need a bit of an instinct, a feel, for when something is right? A roux or a gravy, for example.

Recently I was asked to supply a recipe for wartime jam-making for The Times. I checked the records from the WI in 1944 and sent the following message: 3/4lb sugar to 1lb jam. ‘Yes, but what is the recipe?’ came back the reply. I was briefly baffled. There was no recipe per se. In those days women who ran country households made jam as a matter of routine. They didn’t use recipe books for preserving, pickling or bottling. They just did what their mothers and grandmothers had done. It was hard-wired into their cooking repertoire. Preserving fruit and vegetables was a way of life in an era when 70% of rural properties did not have electricity. Larders with north facing windows and long stone or slate shelves were the places to store fresh and cooked food and the closest thing most women had to a fridge.

ITV STUDIOS PRESENTS HOME FIRES EPISODE 1 Pictured: CLAIRE RUSHBROOK as Pat Simms, CLARE CALBRAITH as Steph Farrow, RUTH GEMMELL as Sarah King and CLAIRE PIRICE as Miriam Brindsley. Photographer: STUART WOOD This image is the copyright of ITV and must be credited. The images are for one use only and to be used in relation to Home Firs, any further charge could incur a fee.
ITV STUDIOS PRESENTS
HOME FIRES
EPISODE 1
Pictured: CLAIRE RUSHBROOK as Pat Simms, CLARE CALBRAITH as Steph Farrow, RUTH GEMMELL as Sarah King and CLAIRE PIRICE as Miriam Brindsley.
Photographer: STUART WOOD
This image is the copyright of ITV and must be credited.

Of course there were recipe books and during the war a number of them were published by the Ministry of Food with suggestions for cooking with rations, while other, more adventurous, authors published recipes using herbs and wild fruits from the fields and hedgerows. But cookery basics were well-understood.
Currently the WI is running a campaign to encourage the teaching of Domestic Science in schools. This was the cornerstone of the early WI when it was set up in Canada in the end of the nineteenth century. But the burden of the education was not on cooking but hygiene in the kitchen. I would say that nowadays we understand hygiene but have perhaps lost our instinct for basic cookery. So yes, being able to read a recipe book should mean you can make a dish but the great art of cooking is to know instinctively what works and what does not.

In Home Fires there is an energetic jam making episode which exactly mirrors the ad hoc jam making by the Women’s Institute in 1939 when they saved 1,740 tons of fruit from going to waste by buying sugar from the Ministry of Supply. Waste not want not.

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