Rensselaer Republican, Volume 12, Number 7, Rensselaer, Jasper County, 30 October 1879 — Ceokery in the London Schools. [ARTICLE]

Ceokery in the London Schools.

Th* London School Board have initiated a system of education in oookery. In the first place, it was found necessary that only qualified teachers should be provided, and, accordingly, early in the year 1877 the-Board adopted as an article in the code of regulations a rule to the effect that “ one or more of the mistresses in' every girlschool must be competent to teach cookery,” and all bead and assistant mistresses of girl's schools, who were not already competent to teach oookery, were strongly urged to attend a course of lessons on that subject. These lessons have been given at four cookery centers, situated respectively in the divisions of Greenwich, Marylebone, Hackney and Lambeth, being thus available to teachers in all parts of London. The instruction is both theoretical and practical, and the teachers are not admitted to an examination in the practical department until they have passed a satisfactory examination in theoretical cookery. Certificates have been granted to those mistresses who have successfully passed both classes of examination. The subjects of examination, both theoretical and practical, are confined within the limits in which it is required that instruction shall be given to scholars. This cannot be better illustrated than by quoting some of the questions required to be answered by the teachers before passing their examination in theoretical cookery. These questions illustrate, in a simple and forcible manner, the character of the instruction in cookery which is afterward given by the teachers to the advanced girls in the board schools of London.

“ Name and explain briefly the six commonest ways of cooking meat. Give a full recipe for preparing a piece of meat in any of the ways you mention.” “ Name six of the most valuable fresh vegetables used in this country. Give recipes for boiling old potatoes, for boiling cauliflower and serving it with melted butter.” “What are the general rules to be observed in roasting meet? How long would it take to roast seven pounds of beef, and how would you set about it?” “ How would you make a leg of beef soup?” “What are the different methods of preparing beef tea? Give two of the recipes.’ “How would you make a Siartem of flour into bread?” “Give e recipe for a meat-pie.” “What is the difference between the flesh of white and oily fish? How would you stuff and bake a haddock?” “What is a pot-au-feu? How would you prepare it with six pounds of beef? What beef would you use. and what other ingredients?” “Mention some ways oi recooking old meat.” “What dishes can you prepare with Australian meat? Give the recipe for one.” Give the rules for boiling' meat, and the time allowed.” “How would you prepare an Irish stew?” “How woula you prepare a dish of beef a la mooe?” *“What utensils are necessary for a small kitchen?” We have quoted at considerable length from the questions put at cookery examinations, in order that an accurate idea may be obtained of the character of the instruction given. The matter speaks for itself, and we think there are very few people who will be prepared seriously to argue that instruction of this kind ought not to be given to girls in boarding-schools. The scheme of teaching adopted by the Board is to give to the older girls in certain schools at least twelve lessons on “Food and its preparations,” and twelve lessons in practical cookery. The practice lessons are given to girls upon one-half day in each week. They are given by an instructor appointed by the Board, who is paid a salary of sixty-eight dollars per annum. The Board have resolved to provide kitchens at twenty-one schools throughout London, selected in districts the most convenient for the attendance of the scholars. Of these, five are now in actual operation. These kitchens are fitted up with such appliances as are suitable for an ordinary artisan’s home. A simple cooking apparatus is provided for such schools in outlying districts as are 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 a small portion of the girls of London, but the scheme is being gradually developed, and will ultimately place this class of instruction within the reach of the best girls in our schools. —London Echo.