The cooking of dinners for a given number may be
made a very valuable part of the instruction. The
child’s mind will then associate a certain quantity of
food with a certain number of people, and a certain
amount of time for cooking that food. She will see
also the order in which dinners should be cooked, as
some things take longer than others, and some dishes
are spoiled by being kept hot.
In the afternoon classes a meal such as ‘ high ’ tea
or supper should be cooked, and instead of the potatoes
and greens cooked in the morning, the children might
learn how to make various wholesome beverages, and
scones and cakes. The proper making of tea and
coffee, which is so unusual an accomplishment, might
be taught, and useful hints given of the pernicious
effect of tea which has been stewed too long.
APPENDIX TO CHAPTER III
BUILDINGS AND EQUIPMENT
It has been suggested to me that it might be valuable
to give the dimensions and equipment of a centre in
this book.
Few teachers are happy enough to design and equip
their own building. Few cooking centres that I have
seen come up to my ideas as far as the architect’s
designs are concerned, though in London it is a
teacher’s own fault if the centre is not properly
equipped.
The plan given comprises the kitchen, children’s
3—2
36
INSTRUCTION IN COOKERY
cloak-room, small teacher’s room and lavatory, a gallery
for the children’s desks, and one cupboard in the wall,
one coal stove, and a gas stove to the left of the
demonstration table. There are also four other tables
with a second shelf about a foot from the ground.
These are much better than fixed counters, as they
can be moved for cleaning.
The building shown in the plan is larger than most
cookery centres in the Metropolis, but is about the
size of the laundry centres, which are, as a rule, larger
than the cookery centres. Apart from its size, it has
a teacher’s room and lavatory leading off the main
room, which, if they were adopted as an essential part
of every cookery centre, would add enormously to the
teacher’s comfort and health. Again, if the centre is.
built in the playground of a school, it must be placed
sufficiently far from the offices provided for the
children. (See diagram, p. 37.)
EQUIPMENT
Furniture
5 tables 6 feet long.
1 small table for writing.
Desks to seat eighteen.
Blackboard.
3 chairs.
1 towel-horse.
Sitting-room furniture for
teacher’s room.
3 cupboards.
Crockery
(T 0 be renewed once a year)
Tea-set — cups, saucers,
tea-pot, milk jug.
1 bread pan.
8 hotpot dishes.
OF CENTRE
3 small glass dishes.
6 small meat dishes.
2 large meat dishes.
18 mixing basins.
4 large mixing basins.
6 half-pint pie dishes.
2 one-pint pie dishes.
12 gill pie dishes.
12 dinner plates.
12 soup plates.
12 pudding plates.
12 cheese plates.
12 gill pudding basins.
6 half-pint pudding basins.
12 stone covered jars (for
stores).
3 tumblers.
2 vegetable dishes.
“ I sink r—
CyPSOAftO I II CLOAK MOM
THE SYLLABUS FOR CHILDREN
37
lavatory
OOOBl III ■ ■
Teachers Room
1 .
1
G-allE r V
r
1
GAS
STOVE
| table |
I TABLE |
UJ
(u
_I
-J
05
m
<
<
y-
K
W
UJ
_j
-1
CD
<
y-
(-
TABLE
CUPBOARD
COAL
STOVE
LARDER
38
INSTRUCTION IN COOKERY
1 tureen.
2 moulds.
6 white jugs.
Ironmongery
6 baking plates (to fit oven).
3 baking tins.
2 bread graters.
4 cake tins.
2 dozen small cake tins.
2 colanders.
Page 16
Presented as published in 1908. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The cooking of dinners for a given number may be
made a very valuable part of the instruction. The
child’s mind will then associate a certain quantity of
food with a certain number of people, and a certain
amount of time for cooking that food. She will see
also the order in which dinners should be cooked, as
some things take longer than others, and some dishes
are spoiled by being kept hot.
In the afternoon classes a meal such as ‘ high ’ tea
or supper should be cooked, and instead of the potatoes
and greens cooked in the morning, the children might
learn how to make various wholesome beverages, and
scones and cakes. The proper making of tea and
coffee, which is so unusual an accomplishment, might
be taught, and useful hints given of the pernicious
effect of tea which has been stewed too long.
APPENDIX TO CHAPTER III
BUILDINGS AND EQUIPMENT
It has been suggested to me that it might be valuable
to give the dimensions and equipment of a centre in
this book.
Few teachers are happy enough to design and equip
their own building. Few cooking centres that I have
seen come up to my ideas as far as the architect’s
designs are concerned, though in London it is a
teacher’s own fault if the centre is not properly
equipped.
The plan given comprises the kitchen, children’s
3—2
36
INSTRUCTION IN COOKERY
cloak-room, small teacher’s room and lavatory, a gallery
for the children’s desks, and one cupboard in the wall,
one coal stove, and a gas stove to the left of the
demonstration table. There are also four other tables
with a second shelf about a foot from the ground.
These are much better than fixed counters, as they
can be moved for cleaning.
The building shown in the plan is larger than most
cookery centres in the Metropolis, but is about the
size of the laundry centres, which are, as a rule, larger
than the cookery centres. Apart from its size, it has
a teacher’s room and lavatory leading off the main
room, which, if they were adopted as an essential part
of every cookery centre, would add enormously to the
teacher’s comfort and health. Again, if the centre is.
built in the playground of a school, it must be placed
sufficiently far from the offices provided for the
children. (See diagram, p. 37.)
EQUIPMENT
Furniture
5 tables 6 feet long.
1 small table for writing.
Desks to seat eighteen.
Blackboard.
3 chairs.
1 towel-horse.
Sitting-room furniture for
teacher’s room.
3 cupboards.
Crockery
(T 0 be renewed once a year)
Tea-set — cups, saucers,
tea-pot, milk jug.
1 bread pan.
8 hotpot dishes.
OF CENTRE
3 small glass dishes.
6 small meat dishes.
2 large meat dishes.
18 mixing basins.
4 large mixing basins.
6 half-pint pie dishes.
2 one-pint pie dishes.
12 gill pie dishes.
12 dinner plates.
12 soup plates.
12 pudding plates.
12 cheese plates.
12 gill pudding basins.
6 half-pint pudding basins.
12 stone covered jars (for
stores).
3 tumblers.
2 vegetable dishes.
“ I sink r—
CyPSOAftO I II CLOAK MOM
THE SYLLABUS FOR CHILDREN
37
lavatory
OOOBl III ■ ■
Teachers Room
1 .
1
G-allE r V
r
1
GAS
STOVE
| table |
I TABLE |
UJ
(u
_I
-J
05
m
<
<
y-
K
W
UJ
_j
-1
CD
<
y-
(-
TABLE
CUPBOARD
COAL
STOVE
LARDER
38
INSTRUCTION IN COOKERY
1 tureen.
2 moulds.
6 white jugs.
Ironmongery
6 baking plates (to fit oven).
3 baking tins.
2 bread graters.
4 cake tins.
2 dozen small cake tins.
2 colanders.