The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1873-04-26 00:00:00

A SCiiOOL OF COOKERY.

Cookery is like painting or music—an art,
01,(1 Ail arts must no learned, and perhsps
no one is fess acqinuut,u with lie primary
principles Ltali the urinary domestic Cooks id
tins ccuu:x.y. it is au operation the importance
ul whicu c.moot be underrated; for it is the
hest stage of digestion, and we all know how
uuticti.t it as to tagest bauty-cooked food. Anti
ye b 'men a national 'shortcoming ougut not to
exist; for Eugiand produces Lou best and must
Continuous supply id food of all the countries in
Europe, and were English cooks to avail them-
selves of a Man taciaacal ......ucauuu us tue
merits ui tue science they proless, tbere is no
doubt they would soon equal, and, perhaps, excel
their continental rivals.

The Soute Keusiegtou School of Cookery, es-
tablished under the auspices of the International
Exhibition autuurities, wili, if it resolves itself
into a permanent institution, do name to effect
the desired result. Tne gastronomic art is at
present known only to the Chefs who minister
to the appetites of residents at first-class hoteis,
or member of fashionable clubs, in the Engbele
househoid it is an unfathomable mystery. Very
few of the honest, willing, hardworking fenialue
dubbed cooks know more tUan how to uuil a few
potatoes, roast a piece of meat, or as an extra
accomplishment to manufacture some indi-
gestible compound in the shape of pastry; to
ask one of these to prepare, for example, mi
Omelette ezu frontage, or a dish of uniccaroiii,
other than the 500L11111a11011 known as tuaccaroni
pudding, would be equivalent to an order far I
them to write a dissertatiou upon the back 01
toe moon, as essay on the probable result of the
Claimant's trial, or some other equaliy easy and
interesting subject. Nor is the wife of the
middle or working classes better instructed, if so
welt. she may perhaps Do abiu to unolerstand
the instructions gilen in a cookery-book, but
very rarely does she avid, horsed et the knot% -
ledga, for the recipes given are mostly of an ex-
pensive anti difficult nature, and expense and
diniculty omelet be supported on small incomes.
Whet really is wanted is the way to make good
and economical dishes, and this want the
lectures si time School of Cookery are calculat,d
ti supp,. tiolll9 of time masterpiece of the
Freueu and Italian culinary art, are of the
pessiMe misract,r, and compounded out
of iogreu.ents winch the English housewife
woMii tare lip her nose ie. Tins should alone
US a COablkl,l'a/11.111 to those who has a to keep u
goo .1 111 i liati111•1 114.111 e, and who long
for sate.. vsriety ii th.ir modest epicurean en-
joyments,

CURT Op Aoinimc C 01.701/ AT THE HOE OF 85, NT
Dr LOCOCK'S PULII,,IC WEYERS.—.. t to. Taylor, the
Cape, Smethrt.ck, ego.! 85, sAys he for many years
Suffered from a hooky, astlituaticsi c ago. To get rest
at night was airno,t it of the q oe.tion, although he tried
msuy tnince ; but for the toot four years, since he rum-
mcuced takthig the Wafers, he ran insure a good night's
I. !. -- it,..csa R. Brown, Chemist, 55, Spring-1,0,
Birmingham "
, rr,. chitia, roughs,
O H:t. J.eci
instant relief is given by Da. LOCOCK'S WAFICIiS,
which taste pleasantly. Iliad by all Iltegyiats .1 1. 1.1.