Perhaps want of interest, want of daintiness, lack of discriminating
taste, and above all, a desire to save trouble on the part of the average
British cook, are at the root of the comparative inadequacy of our
cooking. The French or Italian cook spares no trouble which will
ensure good results — she takes a real pride in turning out good and
appetising dishes. The British cook, on the other hand, is inclined to
hurry through her work and expect the food to cook itself. Is it to be
wondered at, therefore, that the results are not always so satisfactory as
can be desired ?
Within the last few years, however, considerable attention has been
drawn to the subject of the improvement of British cookery. It is
beginning to be realised that training in the culinary art should form
an important part of every girl’s education — indeed, that it should rank
among the other branches of so-called “higher education.”
A
2
COOKERY FOR EVERY HOUSEHOLD
Cookery schools have been established all over the country, where
the science is not only taught in practice, hut where lectures are given
on the nutritive value and chemistry of food as well. It would almost
seem as if a new era were dawning in this respect, and that bad
cooking will soon be a relic of the unenlightened past.
It is to be hoped that the time is near when every woman — even she
who can afford to maintain a large staff of trained servants — will have
the science of cookery at her finger-ends, for the usefulness of a
thorough knowledge of cookery and food values cannot be too highly
estimated. Our bodies are either poisoned or nourished by the food
we eat, and its proper choice and preparation are well worth the con-
sideration of every woman who has to do with the life of the home.
Truly it may be said that she who has mastered the art of cooking in
all its branches has gone a long way towards solving the secret of
good health for those fortunate people who reap the benefit of her
culinary knowledge ; for good cooking means appetising food — appetising
food means good digestion — and good digestion goes a long way towards
the securing of perfect health.
POINTS TO REMEMBER IN COOKERY
The value of food depends largely on its preparation, and the aim
in cooking it must be :
(1) To retain the nutritive properties of the various foods.
(2) To assist mastication and make food more digestible.
(3) To sterilise the food.
(4) To improve the flavour and make it more pleasing to the palate.
(5) To improve the appearance and make it more attractive to
the eye.
(6) To combine foods and condiments in such a way that one
may assist and supplement the other.
All good cooking is the result of care, undivided attention, and love
of the art. A book on the subject may act as a guide and prevent
many mistakes ; but practical experience is the best teacher.
Take for example seasoning, which in its perfection is the art of
bringing out the special savour of each class of food. The true cook
has this art at her finger-ends. She knows how to harmonise to a
nicety the different condiments or flavourings in such a way as to
prevent any one clashing with, or unduly predominating over the others.
Now a cookery book cannot teach this knack of seasoning, it can only
suggest, care and a nice sense of taste must do the rest.
Page 4
Presented as published in 1914. 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
Perhaps want of interest, want of daintiness, lack of discriminating taste, and above all, a desire to save trouble on the part of the average British cook, are at the root of the comparative inadequacy of our cooking. The French or Italian cook spares no trouble which will ensure good results — she takes a real pride in turning out good and appetising dishes. The British cook, on the other hand, is inclined to hurry through her work and expect the food to cook itself. Is it to be wondered at, therefore, that the results are not always so satisfactory as can be desired ?
Within the last few years, however, considerable attention has been drawn to the subject of the improvement of British cookery. It is beginning to be realised that training in the culinary art should form an important part of every girl’s education — indeed, that it should rank among the other branches of so-called “higher education.”
A
Cookery schools have been established all over the country, where the science is not only taught in practice, hut where lectures are given on the nutritive value and chemistry of food as well. It would almost seem as if a new era were dawning in this respect, and that bad cooking will soon be a relic of the unenlightened past.
It is to be hoped that the time is near when every woman — even she who can afford to maintain a large staff of trained servants — will have the science of cookery at her finger-ends, for the usefulness of a thorough knowledge of cookery and food values cannot be too highly estimated. Our bodies are either poisoned or nourished by the food we eat, and its proper choice and preparation are well worth the consideration of every woman who has to do with the life of the home. Truly it may be said that she who has mastered the art of cooking in all its branches has gone a long way towards solving the secret of good health for those fortunate people who reap the benefit of her culinary knowledge ; for good cooking means appetising food — appetising food means good digestion — and good digestion goes a long way towards the securing of perfect health.
POINTS TO REMEMBER IN COOKERY
The value of food depends largely on its preparation, and the aim in cooking it must be :
(1) To retain the nutritive properties of the various foods.
(2) To assist mastication and make food more digestible.
(3) To sterilise the food.
(4) To improve the flavour and make it more pleasing to the palate.
(5) To improve the appearance and make it more attractive to the eye.
(6) To combine foods and condiments in such a way that one may assist and supplement the other.
All good cooking is the result of care, undivided attention, and love of the art. A book on the subject may act as a guide and prevent many mistakes ; but practical experience is the best teacher.
Take for example seasoning, which in its perfection is the art of bringing out the special savour of each class of food. The true cook has this art at her finger-ends. She knows how to harmonise to a nicety the different condiments or flavourings in such a way as to prevent any one clashing with, or unduly predominating over the others. Now a cookery book cannot teach this knack of seasoning, it can only suggest, care and a nice sense of taste must do the rest.