The Dorset County Express and Agricultural Gazette.
Dorchester, Dorset, England, 1879-04-22 00:00:00

CINAZZINITIR,

LECTURE ON PLAIN AND SIMPLE COOKING
AT THE INSTITUTE.
The last of the aeries of pepular lectures for this winter
was held at the Chareslister Institute on Thursday
evening last.
The experiment of introducing lectures on plain cooking,
suitable to the accoamodaton of the poorest cottage, and
to the purse of the poorest gAtager. certainly Proved toast
succeeeful on this occasion, fir the room was quite crowded
by the Inhabitants of Charminster, of every clam and ace,
and the husbands seemed to take as great an interest in
the matter as their wirm. It was also satisfactory to see
se greet an att.:amp, of the bluer school girls. Amongst
those preempt we noticed MrAAlbert Bankes, of Wolverton
House. Mies Grove, Rev. Everett, Mint M. Porgy,Him Pops, the Mias Reads, hiss Slade, Mr. C. Pouncy, to.
After a few preliminary wards of introduction from Mr.
Albert Bankes, who acted aa chairman. the Rev. It Everett
made a few remarks as to the wisdom of the Government
In having Lastiteted • Publi; Seized of Cookery. There
was no muster extravagasos than bad cooking he
continued, and to exemplify this statement he mentioned
that his first Rector employel a first-rate cook, to whom
he had to pay fort. guineas s year. On enquiring if them
wages were not rather extrompnt, the Rsobir replied
that he found it to be the meet economical system, as the
qcook, who knew her bedtime, wasted nothing, and
the butchers' bill downs one half.
rs. Everett, who was droned in • costume as becoming
to her personal appearance as it was suitable for the
Weiner in which she was far the time being engaged, now
set to work without further preface, and certainly had
she had the experience of Mee Kaltman herself, instead
of this being her Int may as a lecturer on cooking, she
could not have nmegalled better in keening UP the interest
of her audience, malts by clever and appropriate
little anecdotes, mid te by rapidity with which
the various Megimegst Ma art were bid for, her
moons as • rook mat Iwo that is • lecturer.
The first thing oe the programme we.,
" How to make soup willing Yank " end whilst busy
with her hands in prepaying the =Alm, and weighing
out the necessary ingreateas theyto be
added, the lecturer_ gave meet valuable hints as to what
um ought to eat, drink and avoid. Potatoes should be
boiled in their Aim and peeled when cooked, not only to
avoid waste, but also because the most nutritious part of
that vegetable holm' to tie surface whereas turnips
should be treated in just the opposite manner, the outdde
rind Diane hard sad Iniurisus to the digestion. Wives
were advised mat to drive their husbands to the public
bones, by Lid., them tweed end cheese every day for
dinner. but 11111•• is Illella is.. sort of variety, so that
on no two oceeseettwebseld the dime:a be Just the
=rdifirsls. ionit6klCl:ll4 la hid tat
Van

.-411•••-

" • niee dish oat se hied breed." " dish of rice and
cheese," "fried meat balls; "Cornish pastry," eh. Imre
ea much as could be taught in one lesson.
Much umful advice (with practical experiments) as to
the economy and superiority of clarified fat over suet, lard,
isc,, was given during the lecture. At the conclusion the
venous dishes made during the lesson were sold by public
auction, and had there only been an efliciont supply, the
building debt of the Charininster Institute would, as the
Rev. H. Everett jokingly stated at the time, have been
realised and paid off on e spot. At the end of the lesson
Mr Bankes, seconded by Mr. C. Pouncy, gave a vote of
thanks to Mm Everett on behalf of all thaw who had
benefitted by her most excellent lecture; and • wish waa
expressed by every one that during next winter Mrs.
Everett may be prevailed on to give another lemon on
cooking in the ...me pbice,