Under this heading I propose to describe briefly what
is being done in connection with Cookery Instruction in
the places mentioned. Now the principal object I have
in view is to further the teaching of Cookery to girls
during school life. It will, however, somewhat strengthen
my advocacy if I refer to the beginning of this move-
ment in England, for it undoubtedly had its origin in
causes quite outside of any educational system. There is
no question but that the increased facilities for communi-
cation, resulting from the advent of steamships and rail-
Avays, gave to travel an impetus it never before experienced.
And as a result thousands of people in the old country
acquired a practical knowledge of Continental life, which
would otherwise never have been theirs. These travellers
saw for themselves the perfection of Cookery in countries
like France, • and naturally their eyes were opened to the
neglect which culinary matters received in their own land ;
at least, this seems to me a satisfactory explanation of
what has occurred, and I put it forward, therefore, purely
as a matter of personal opinion, and whether this is the
right reason or not, it is quite certain that a desire for
improvement in this dkection is insensibly coming over
our English people.
100 THE ART OF LIVING IN AUSTRALIA.
It would seem that Mr. Buckmaster gave a series of
lectures in the Cookery School at the International Exhibi-
tion in 1873 and 1874. As a considerable portion of
space was devoted to food, it was rightly thought that
some practical remarks on the subject would prove of
distinct advantage. Just about this time, too, in 1874, a
good start was made by the establishment of a National
Training School for Cookery at South Kensington. From
its inception success seemed to smile upon it. Its numbers
began to increase, steadily at first, and afterwards by leaps
and bounds. It clearly filled a place that had been want-
ing ; and moreover, the objects it had in view were
identified with all that was praiseworthy. It was proof
positive of the long cherished opinion as to the neglect
of Cookery in a girl's education.
Its courses of instruction are for educated persons who
desire to qualify themselves to become teachers of Cookery ;
for students and cooks ; and for those who wish to be
able to cook in their own homes. Its distinctive feature,
however, lies in its artisan kitchen. It is by means of
this that families, which spend from seven to twenty
shillings weekly in the purchase of food, will be so greatly
benefitted. Nothing can exceed this in importance, for any
improvement in the Cookery of the whole bulk of the people
becomes a matter of national welfare. A conspicuous in-
stance of the success which has attended the establishment
of the National Training School for Cookery is the almost
annual appearance of a new edition of its hand-book, which
is published under its auspices. Therein will be found a
most detailed account of the steps necessary for the prepara-
tion of innumerable dishes, and the different instructions are
given with a minuteness which leaves nothing to be desired.
At this period, also, the Masters of the Cooks' Com-
pany, not to be outdone in anything calculated to promote
SCHOOL COOKEBY— INFLUENCE ON DAILY LIFE. 101
Page 73
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Under this heading I propose to describe briefly what is being done in connection with Cookery Instruction in the places mentioned. Now the principal object I have in view is to further the teaching of Cookery to girls during school life. It will, however, somewhat strengthen my advocacy if I refer to the beginning of this movement in England, for it undoubtedly had its origin in causes quite outside of any educational system. There is no question but that the increased facilities for communication, resulting from the advent of steamships and railways, gave to travel an impetus it never before experienced. And as a result thousands of people in the old country acquired a practical knowledge of Continental life, which would otherwise never have been theirs. These travellers saw for themselves the perfection of Cookery in countries like France, • and naturally their eyes were opened to the neglect which culinary matters received in their own land ; at least, this seems to me a satisfactory explanation of what has occurred, and I put it forward, therefore, purely as a matter of personal opinion, and whether this is the right reason or not, it is quite certain that a desire for improvement in this direction is insensibly coming over our English people.
It would seem that Mr. Buckmaster gave a series of lectures in the Cookery School at the International Exhibition in 1873 and 1874. As a considerable portion of space was devoted to food, it was rightly thought that some practical remarks on the subject would prove of distinct advantage. Just about this time, too, in 1874, a good start was made by the establishment of a National Training School for Cookery at South Kensington. From its inception success seemed to smile upon it. Its numbers began to increase, steadily at first, and afterwards by leaps and bounds. It clearly filled a place that had been wanting ; and moreover, the objects it had in view were identified with all that was praiseworthy. It was proof positive of the long cherished opinion as to the neglect of Cookery in a girl's education.
Its courses of instruction are for educated persons who desire to qualify themselves to become teachers of Cookery ; for students and cooks ; and for those who wish to be able to cook in their own homes. Its distinctive feature, however, lies in its artisan kitchen. It is by means of this that families, which spend from seven to twenty shillings weekly in the purchase of food, will be so greatly benefitted. Nothing can exceed this in importance, for any improvement in the Cookery of the whole bulk of the people becomes a matter of national welfare. A conspicuous instance of the success which has attended the establishment of the National Training School for Cookery is the almost annual appearance of a new edition of its hand-book, which is published under its auspices. Therein will be found a most detailed account of the steps necessary for the preparation of innumerable dishes, and the different instructions are given with a minuteness which leaves nothing to be desired.
At this period, also, the Masters of the Cooks' Company, not to be outdone in anything calculated to promote