The chapters on Invalid Cookery and Infant-Feed-
ing owe a great deal to the book of lectures, published
by Dr. Robert Hutchinson, entitled ‘ Food and the
Principles of Dietetics.’
Other suggestions in these chapters have been made
by Mr. Ralph Thompson, F.R.C.S., M.Ch., Guy’s
Hospital, now Surgeon at the Victoria Hospital for
Children, Chelsea.
CONTENTS
CHAPTER PAGE
I. STOVES : GAS, COAL, OIL GOOD TYPES OF STOVES - I
II. BREAD AND BREAD-MAKING 1 SKETCH OF A LESSON
ON YEAST AND BAKING-POWDER - 1 8
III. THE SYLLABUS FOR CHILDREN : CLERICAL WORK,
REGISTERS, RECORD BOOKS, NOTE -BOOKS, AND
ACCOUNTS 31
IV. THE TEACHING OF THE PROCESSES OF COOKERY - 43
V. ECONOMY IN TEACHING DOMESTIC ECONOMY - 56
VI. CHEAP PROTEID FOOD OTHER THAN MEAT : SALADS 7 1 ■
VII. DIET IN DISEASES AND CONVALESCENCE - - 77
VIII. INFANT-FEEDING ------- 94
IX. EVENING CONTINUATION SCHOOLS : DRASTIC METHODS
OF CLEANING - 99
X. CONCLUSION I THE COOKERY TEACHER — HER AIMS
AND TRAINING I06
APPENDIX - - - - - - - - HO
* ”5
vii
INDEX
LIST OF ILLUSTRATIONS
PAGE
FLETCHER AND RUSSELL S GAS
HYGIENIC GAS STOVES -
FLETCHER AND RUSSELL’S GAS
EAGLE RANGE
RIPPINGILLE’S OIL STOVE
PRIMUS STOVES -
PLAN OF COOKERY CENTRE
CHOPPING
stove - - Frontispiece
- 4, 5
stove - Facing page 6
7
12
15, l6
- 37
- 48
Vlil
INSTRUCTION IN COOKERY
CHAPTER I
STOVES
STOVES are of first importance in both the practice
and teaching of cookery, and it may be well to
study in detail the various principles underlying
the construction and use of the stoves most generally
used. They may be heated by gas, coal, or oil.
The question of the kind of stove used in a class
must he regulated by the kind most used in the district,
and every place worthy of calling itself a cookery school
should show at least one of the kind most affected in
the locality.
In Yorkshire open coal ranges are the rule in a
workman’s cottage, but these are awkward for a lecturer
to demonstrate from, as apart from the unpleasantness
of standing before an open fire, she has also to turn her
back to her class. Therefore some sort of portable
stove should always be provided as well.
GAS STOVES
Gas stoves are much less dirty to work than coal
stoves, and, at the same time, are both cheaper and
cooler, but the coal stove keeps the air purer. Gas
i
2 INSTRUCTION IN COOKERY
stoves also give the greatest and most varying accom-
modation for the greatest number of workers.
They can be hired very cheaply from the agents of
the local gas companies, but here it may be well to
insert a word of caution. These gas agencies very
often profess to supply any make of gas stove desired,
but they will often press an inferior make or an old
stove on anyone they consider ignorant.
Page 2
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
The chapters on Invalid Cookery and Infant-Feeding owe a great deal to the book of lectures, published by Dr. Robert Hutchinson, entitled ‘ Food and the Principles of Dietetics.’
Other suggestions in these chapters have been made by Mr. Ralph Thompson, F.R.C.S., M.Ch., Guy’s Hospital, now Surgeon at the Victoria Hospital for Children, Chelsea.
CONTENTS
CHAPTER PAGE
I. STOVES : GAS, COAL, OIL GOOD TYPES OF STOVES - I
II. BREAD AND BREAD-MAKING 1 SKETCH OF A LESSON
ON YEAST AND BAKING-POWDER - 1 8
III. THE SYLLABUS FOR CHILDREN : CLERICAL WORK,
REGISTERS, RECORD BOOKS, NOTE -BOOKS, AND ACCOUNTS 31
IV. THE TEACHING OF THE PROCESSES OF COOKERY - 43
V. ECONOMY IN TEACHING DOMESTIC ECONOMY - 56
VI. CHEAP PROTEID FOOD OTHER THAN MEAT : SALADS 7 1 ■
VII. DIET IN DISEASES AND CONVALESCENCE - - 77
VIII. INFANT-FEEDING ------- 94
IX. EVENING CONTINUATION SCHOOLS : DRASTIC METHODS
OF CLEANING - 99
X. CONCLUSION I THE COOKERY TEACHER — HER AIMS
AND TRAINING I06
APPENDIX - - - - - - - - HO
* ”5
INDEX
LIST OF ILLUSTRATIONS
PAGE
FLETCHER AND RUSSELL S GAS HYGIENIC GAS STOVES - FLETCHER AND RUSSELL’S GAS EAGLE RANGE RIPPINGILLE’S OIL STOVE PRIMUS STOVES - PLAN OF COOKERY CENTRE CHOPPING
stove - - Frontispiece
- 4, 5
stove - Facing page 6
15, l6
- 37
- 48
CHAPTER I
STOVES are of first importance in both the practice and teaching of cookery, and it may be well to study in detail the various principles underlying the construction and use of the stoves most generally used. They may be heated by gas, coal, or oil.
The question of the kind of stove used in a class must he regulated by the kind most used in the district, and every place worthy of calling itself a cookery school should show at least one of the kind most affected in the locality.
In Yorkshire open coal ranges are the rule in a workman’s cottage, but these are awkward for a lecturer to demonstrate from, as apart from the unpleasantness of standing before an open fire, she has also to turn her back to her class. Therefore some sort of portable stove should always be provided as well.
GAS STOVES
Gas stoves are much less dirty to work than coal stoves, and, at the same time, are both cheaper and cooler, but the coal stove keeps the air purer. Gas
stoves also give the greatest and most varying accommodation for the greatest number of workers.
They can be hired very cheaply from the agents of the local gas companies, but here it may be well to insert a word of caution. These gas agencies very often profess to supply any make of gas stove desired, but they will often press an inferior make or an old stove on anyone they consider ignorant.