Its efficiency recommends it, but, owing to its perfect con- centration, economy doubly recommends it. Successful articles always have hosts of imitators, so you will find many Liebig's Extracts, but only one Liebig Company's Extract. This is the original and the only one with which Justus von Liebig ever had any connection, his blue signature across the label is the guarantee that you get it. COMPANY'S EXTRACT. Liebig Com- pany's Ex- tract o f Beef," and the advance made in cookery in Great Britain day in the direction of light, tasty, digestibl e dishes, made highly nour- ishing, has only served to emphasise the truth of since that LIEBIG iTo face Title. TEE NATIONAL TRAINING SCHOOL FOR COOKERY, Buckingham Palace Eoad, S.W. HIGH-CLASS COOKERY KECIPES, AS TAUGHT IN THE SCHOOL. BY MRS. CHAELES CLAEKE, THE LADY SUPEEINTENDENT. SEVENTH EDITION, LONDON : PBINTED AND PUBLISHED FOE TilE LADY SUPERINTENDENT OF THE NATIONAL TRAINING SCHOOL FOR COOKERY, BY WILLIAM CLOWES AND SONS, LIMITED, 13, CHARING CROSS, S.W. # 1897. (All rights reserved.) s , M 151^7 io WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. mm- SUMMARY OF RULES, FEES, Etc., OF THE NATIONAL TRAINING SCHOOL FOR COOKERY. Patron— K.n.B: THE PRINCE OF WALES, K.G. President— THE DUKE OF WESTMINSTER, K.G. Vice-President— TR^ MARQUIS OF NORTHAMPTON, K.G. EXECUTIVE COMMITTEE. The Hon. E. F. Leveson-Gower, Chairman. Sir Daniel Cooper, Bart., G.C.M.G., Vice- Chairman. The Duke of Abercorn, K.G., C.B. James Bateman, Esq., F.R.S. The Duke of Beaufort, K.G. W. Burdett-Coutts, Esq., M.P. A. W. Fitz Roy, Esq. Lord Loch, G.C.B., G.C.M.G. The Hon. Edward Lyulph Stanley. Col. The Hon. W. P. Talbot. Capt. The Hon. John Manners Yorke, R.N. Lady Superintendent — Mrs. Charles Clarke. Secretary— Fox. Students are trained for Teachers' Cookery Di- plomas, recognised by the Education Department ; also Diplomas for Laundry, Needlework, and Dressmaking, and Certificates in Millinery, etc. Classes for Coohs and Students, £ s. d. Scullery Cleaning, for five Lessons 10 a.m. to 12 Noon 0 10 6 Ten Plain Cookery Demonstrations 10 a.m. to 12 Noon 0 4 6 Ten High-Class Demonstrations 2 p.m. to 4 p.m. 0 10 6 Ten Plain Cookery Practice Lessons 10 a.m. to 3 p.m. 2 2 0 Ten High-Class Practice Lessons 10 a.m. to .3 p.m. 3 3 0 Single Lessons, from Qd. to 10s. 6d. iv SUMMARY OF RULES; FEES, ETC. Fees to be paid on entry. Dishes cooked in the School are for sale every day (except Saturday) at cost price. Teachers sent to all parts for private lessons at moderate fees. For full particulars, apply to the Secretary at the School. Edith Clarke, Lady Superintendent, Jan.y 1897. HIGH-CLASS COOKEEY. SOUPS- Stock. Ingredients. Four pounds Shin of Beef. * One Carrot. One Turnip. One Onion. Half a head of Celery. One teaspoonful of Salt. Four quarts of Water✪ Stock. Cut the meat off the shm of beef into small pieces. Break the bones and remove the marrow. Put the meat, bones, and water into a stock-pot, add the salt, and remove the scum as it rises. When the stock is thoroughly skimmed and boiling, put in the vegetables, all well washed and cut up in large pieces. Avoid the use of spices and herbs in making stocks, and do not use much salt : these seasonings can be added later when you finish the soups made from this stock. Let the stock boil slowly for at least five hours ; then B 2

AI-modernized reading of the original text

Its efficiency recommends it, but, owing to its perfect concentration, economy doubly recommends it. Successful articles always have hosts of imitators, so you will find many Liebig's Extracts, but only one Liebig Company's Extract. This is the original and the only one with which Justus von Liebig ever had any connection, his blue signature across the label is the guarantee that you get it. COMPANY'S EXTRACT. Liebig Company's Extract o f Beef," and the advance made in cookery in Great Britain day in the direction of light, tasty, digestible dishes, made highly nourishing, has only served to emphasise the truth of since that time LIEBIG [illustration: To face Title.] TEE NATIONAL TRAINING SCHOOL FOR COOKERY, Buckingham Palace Eoad, S.W. RECIPES, AS TAUGHT IN THE SCHOOL. BY MRS. CHAELES CLAEKE, THE LADY SUPEEINTENDENT. SEVENTH EDITION, LONDON : PBINTED AND PUBLISHED FOE THE LADY SUPERINTENDENT OF THE NATIONAL TRAINING SCHOOL FOR COOKERY, BY WILLIAM CLOWES AND SONS, LIMITED, 13, CHARING CROSS, S.W. 1897. (All rights reserved.) s , M 151^7 io WELLCOME INSTITUTE LIBRARY Coll. Call No. mm- SUMMARY OF RULES, FEES, Etc., OF THE NATIONAL TRAINING SCHOOL FOR COOKERY. Patron— K.n.B: THE PRINCE OF WALES, K.G. President— THE DUKE OF WESTMINSTER, K.G. Vice-President— THE MARQUIS OF NORTHAMPTON, K.G. EXECUTIVE COMMITTEE. The Hon. E. F. Leveson-Gower, Chairman. Sir Daniel Cooper, Bart., G.C.M.G., Vice- Chairman. The Duke of Abercorn, K.G., C.B. James Bateman, Esq., F.R.S. The Duke of Beaufort, K.G. W. Burdett-Coutts, Esq., M.P. A. W. Fitz Roy, Esq. Lord Loch, G.C.B., G.C.M.G. The Hon. Edward Lyulph Stanley. Col. The Hon. W. P. Talbot. Capt. The Hon. John Manners Yorke, R.N. Lady Superintendent — Mrs. Charles Clarke. Secretary— Fox. Students are trained for Teachers' Cookery Diplomas, recognised by the Education Department ; also Diplomas for Laundry, Needlework, and Dressmaking, and Certificates in Millinery, etc. Classes for Coohs and Students, £ s. d. Scullery Cleaning, for five Lessons 10 a.m. to 12 Noon 0 10 6 Ten Plain Cookery Demonstrations 10 a.m. to 12 Noon 0 4 6 Ten High-Class Demonstrations 2 p.m. to 4 p.m. 0 10 6 Ten Plain Cookery Practice Lessons 10 a.m. to 3 p.m. 2 2 0 Ten High-Class Practice Lessons 10 a.m. to .3 p.m. 3 3 0 Single Lessons, from Qd. to 10s. 6d. iv SUMMARY OF RULES; FEES, ETC. Fees to be paid on entry. Dishes cooked in the School are for sale every day (except Saturday) at cost price. Teachers sent to all parts for private lessons at moderate fees. For full particulars, apply to the Secretary at the School. Edith Clarke, Lady Superintendent, Jan.y 1897. Stock. Ingredients. Four pounds Shin of Beef. * One Carrot. One Turnip. One Onion. Half a head of Celery. One teaspoonful of Salt. Four quarts of Water. Cut the meat off the shm of beef into small pieces. Break the bones and remove the marrow. Put the meat, bones, and water into a stock-pot, add the salt, and remove the scum as it rises. When the stock is thoroughly skimmed and boiling, put in the vegetables, all well washed and cut up in large pieces. Avoid the use of spices and herbs in making stocks, and do not use much salt : these seasonings can be added later when you finish the soups made from this stock. Let the stock boil slowly for at least five hours ; then B

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