During my childhood, Easter was the time to get a new jersey and autumn always meant baking and chestnuts. Mosbolletjies made from fermenting grape must, sweet juicy crunchy koeksisters and rainbow cake. Maggie, who was my mother’s housekeeper, was a brilliant baker, and she did it in the old-fashioned way with no machinery.  All by hand in large Mason stoneware bowls and wooden spoons.  Often times the measurements were done in tea saucers or coffee saucers, teacups and wine glasses.  And somehow they always worked out just fine baked in a huge four ovened anthracite fired Aga stove that warmed the kitchen in winter and provided hot water for kitchen and