New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-08-22
EXPERT COOKERY TALK.
MISS HAxwoRTH. THE FAMOUS ENGLISH
DEMONSTRATORS OF COOKERY
TELLS TRIBUNE READERS
ALL ABOUT 1T.
ny NATURE A LOVER OF COOKING. SHE srUpfO
HER PROFESSION IN THE HIGHEST SCHOOLS
ABRoAp-rorLows THIS BY PRACTICAL
WORK IN MARKETS AND BAKERIES
SIZE SAYS AMERICAS SPLENDID
FOOD PRODUCTS OYER
VAST FIELD FOR THE STU
DENT OF DfErETIcs a-f


DENT OF DrErETrcs -
Learning that Lily Haxworth. the noted Eng
Iish cookery expert, was In this country-in New
York. In fac,-and had been retained by the New
Era Cooking School. OF Worcester. Mass TO the ex'
ceent essay OF which Tribune readers we're In
debted for q proper understanding OF Its teachings
and mindful OF his promise TO interview any ara
every get-at-abe savant who might be able to ada
anything Interesting TO the subject under discussion
In the articles which have appeared recently. The
Tribune man sought and obtained introduction.
Miss Haxworth. The Tribune has general
knowledge Of you as demonstrator OF great
repute Of cookery but would you mind giving II
more particular information concerning your history
and achievements"
why how would my experiences. opinions OF
conclusions interest the readers OF The Tribunsr'
You know the paper has been discussing Tor
some time past cooking schools and the ques-
ton Of food values. and 1t is thought that, az
from your point OF view good deal OF light may
be shed on these important subjects II wouid DO
well to give those who following the discussion
such description Of you as may serve 10 lend due
weight to your expressed Options
Then to begin at the beginning, was born
with natural taste and capacity for cooking.
As child my people used to say tina, was never
happy as when had my nose over saucepan
Having a little money left me when / grew UP,
determined invest It that Its benefit should be
Training School of Cookery. in London. remaining
In that celebrated Institution over year I came
away with diploma. and also a conviction that the
training there dispensed superfcial-no, sum-
GENTLY practical.
Determined TO achieve full success. I resolved TO
give myself practical education. and sought and
found knowledge OF baking In the bakeries. With
the large butchers learned the art OF properly cut.
ting up animals and the relative value OF each
Then. having mastered these matters. I went
down TO the large fish dealers. and from them
learned the and practical way OF preparing
fish, for the cook before she prepare II for the
table.
Il held for some time the appointment. OF lecturer
on cookery In the Battersea Polytechnic Institute
London teaching children. training teachers and In
structing evening classes
Another appointment held in the same line
under the Kensington Church Schools I also lect-
ured on my profession throughout England and
Scotland. All these matters have occupied some
seven years, which ! have devoted TO the study Of
cookery and the diffusion OF correct ideas on that
Subsequently. | entered. for three years in sue
cesslon, the open competition In the Bakers and
Confectioners Exhibition, in London and carried Of
seven prizes-three frss. three seconds and one
nave been told yog are the proud owner Of
titon in The city OF Peterborough. England in Be-
eember. 1875. bears the inscription For, excellence
won at the Universal Food and Cookery Exhibit
Hn bron mpss nsss London IL M Tns
of the same exhibition"
why did you come No America"
o" my work s By TSeH cs To-
prodasts and yet the car American people a. rule
are fed W;h granaTies and %are;s s bursting
little informed Of the true principles OF de,sties
sns the n. ss's a %s
properly tosrished from the cradle up, s%.ef6
trying to. remedy these evils that have come to
the lew da Ira yG oo RapPfS TO yourself vii"
Because found It to be tho most progressive
ne sVr resdsrs se of The ' S%ns been told
that this school uses wheat as its piece de re-
cookery; Why does it conhne itself to this one food
"For about the same reason that In teaching
laGgnaSgs one begins with onsn the III
whole wheat. contains every property TO properly
support every element OF the body; c'That is more
worth nterpolated) 1t would be hopeless task
to gy to teach shulianeosy the proper use OF
that one upon which people can entirely subslst
not only without detriment. but to their positive
We'll how dti it come, to fix upon shredded
wheat as has been stated In the articles In The
Tribune. In preference TO any other product OF that
THAT is easily accounted for. 1t is the, only
product OF the staple which preserves. absolutely
nnmpared all the nltrisive proPsres OF the
known be so scientifically cooked in the process
Of manufacture as to render the cereal most easily
"Well. Miss Haxworth; It seems to be sener.
ally conceded that shredded wheat heat is the stand stand,
object to it as not being particularly inviting or
That's because they do not know how 70
serve IT, 1t would be strange II the New Era
Cooking School allowed it's trained Judgment to be
warned by the i-founded prejudices OF ignorant
people, mean. of course. people ignorant OF the
proper treatment Of this food -. vou,,.
Page Of last Sundays paper. entitled A Dietetic
oh. yes. and l was much interested in IT,. so
far it went. in regard to matters OF cookery
especial hi sf You Enw Sstee be w s
in the way OF details
oud not yG@ ,nsn as 10 so%e Of he
different ways in which shredded wheat may be
'"Many people are inclined to shredded wheat.
yet regard It merely as an adjunct 70 their
in itself They do seem to grasp the idea that II
will take the place OF any and every other food
arations OF oats which many consider the cor.
! rect food with which TO commence the day, are fos
mes, PT aIs w SHo one has to get 50 much out OF
lie ore ought to live upon such foods as Will give
not burn up or sap ones vitality:
norary aags. these same people attempt to for.
INV her with such foods as potatoes rice-clstards.
overheating provenJer Including stimulating meats.
Us IL ann wonder" she asked, that the men at
their desss be ier zone Seek the same sests
as those OF the tropics. whle even tne chnaree
can scarce muster courage to get out and play.
after luncheon?
luncheon. ,. .,. a.
ter,or mech nism at each meal they drench them.
selves with great bowls OF coffee. Il did surprise
me-" she added when ! first came over TO OBJ
serve that a component part of each meal was either
a small vial or a little plbox II doesn't now!
"Instead OF tho meals ! have described Miss
breakfast luncheon and dinner what 10 my mind
are Ideal menus
BREAKFAST.
Shredded wheat biscuit. with fresh fruit
Shredded wheat hshballs.
Coffee.
LUNCHEON.
Shredded wheat biscuit and butter
Egg Toast. Peach snortcak@
Coffee.
DINNER