Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-09-02
Cookery I'm London schools.
.Taraur ~ ~. I'm rSiths 1

HOW THE ENGLISH MATRos OF THE FUTURE r.
TAUGHT TO FURNISH FORTH HER TABLE.
Inc London school, board have initiated a
place. II was found necessary that only quail
t uuI teao1eS should be provided, and accord
angS' cary IN the year 1871, the board adopte
TO the effect that zone or more OF the mist rceseS
in every girl school must be comneIent ro ,aecs,
cookery" and all head and assistant mistresses
OF girls schools who were not already COM
petent 70 teach cookery were strongly urged 70
attend course OF lessons on that subject
These lessons have been given at four cookery
centers situated respectively In the divisions or
Greenwich, Marylebone, Hackney and Lam
beth, being thus available to teachers I'm all
parts or London. The instruction Is both theo-
retlcai and practical, and the teachers are not
admitted to an examination In the practical
department until they have passed a satisfac.
toiy examination In theoretical cookery Ger
tlncates have been granted TO those mistresses
who have successfully passed both classes OF
examination. The subjects OF examination,
ooth theoretical and practical, are confined
,n ,in sne limits 10 which II is required that
cannot DE better illustrated than by Quoting
SouIe OF The questions required TO be answered
ton In theoretical cookery. THESE ouesIions
Illustrate In simple and forc.ble manner the
,Shasacler OF the instruction In cookery which
is afterwards given by the teachers TO the ad-
Nabced girls In the board schools OF London
Name and explain briefly the six common
esl ways OF cooking meat. Give fun recipe for
"a PhOSC vi Iutdb III any OF the
valuable fresh Vegetables used in this countTy
Give recipes Tor boiling old potatoes, for boiling
cauDboWer and serving IL with melted butterS
''Nhat ave the general rules 10 be observed In
roasting meat? How long would f. take 10 roast
seven pounds OF beef, and how would YOU SET
ABOUT lt?" low would you make leg OF beer
soup "What are the different methods OF
preparing beef tea? Give two OF the recipes /"
" Row would YOU make a quarteTn OF flour into
nreaG: Give The recipe for meat pie.-
hafx fI,cH 40
Whlte ana Oily fish? How would you stun and
oake a haddock?" 'What is pot-du .teu' How
Would you prepare IT with six pounds OF beef?
What beef would you use, and What other In.
gfeolents?" Mention some ways or recookinR
OLD meat" "What dishes can you prepare With
Australian meat? Give The recipe for one"
allowed" Z" How would you prepare an Irish
stew" 4" How would you prepare a dish OF beef
"a MODE, What utensils are necessary for
We have quoted at considerable length from
the questions put at cookery examinations In
order that an accurate idea may be obt tanned of
tie character OF the instruction given. The
matter speaks for itself, ard we think there are
very few people who WIFI be prepared seriously
TO argue that Instruction or this kind ought not
10 be given to girls In board schools The
scheme OF teaching adopted hy the board Is to
give 10 the older girls, la certain schools. at
least twelve lessons on FOOD and its Prepare.
1on" and twelve lessons In practical cookery.
Tie practice lessons are given to girls upon one
halliday In each week. They are given by an
Instructor appointed by the board, who is paid
salary OF Geo per annum. The board have
resolved to provide Kitchens at twenty-one
schools throughout London selected In districts
The most convenient for the attendance or the
scholars. OF these, five are now In actual
operation. These Kitchens are ftted up with
such appliances as are suitable for an ordinary
artisans home. A simple cooking apparatus Is
provided for such schools In outlying districts
as ale too far removed from the kitchens The
food cooked is generally sold, and therefore no
loss accrues from waste. The teaching is at
present In its infancy, and only available TO q
small portion OF the girls OF London, but the
scheme is being gradually developed and VIII
ultimately place this class OF instruction within
the reach OF the best girls In our schools
London Lancet.