Instruction in cookery (Methuen's text-books, Thompson)

THERE is no branch of elementary instruction which costs so much as the teaching of cookery. The money can, however, be partially recovered by the sale of the dishes cooked. Many people object to this, as it obscures the educational aim by laying too much stress on the practical result. Now, it seems to me that the faithful stewardship of public money entrusted to her care should be the first aim of every teacher of domestic economy. It is impossible to overestimate the aggregate waste of such money in very small things. We see on every hand in public institutions this careless usage of stock and stores. The great scandals which from time to time shock the public are all the outcome of the elastic conscience which people possess in regard to things which are not their own. Now, a certain amount of saving may be procured by proper forethought. Many teachers buy meat in such small quantities, that a very large price is paid for it in the long-run. I should recommend that on Friday a teacher look through her syllabus for the ensuing week, and make notes of the amount of meat she will probably require. Suppose she has a stewing, a frying, and a roasting lesson fairly near together. If she were to buy the scrag, neck, and breast of a piece of mutton, known in London as a target, she would be able to | stew the scrag, grill or fry the chops, and roll, stuff, and either stew or bake the breast of mutton. The objections against buying a large piece of meat such as this are : 1. The flies, attracted by it, are very liable to become a real source of annoyance and danger. This can, of course, only be avoided by having the meat-safe fixed above the door and away from the window. 2. Some people would say that the children would not buy in such quantities ; but the whole target might be shown and cut up before them, and the full advantage pointed out, together with the exact part of the animal being cooked, and this would afford a more useful object-lesson than buying in bits. If there is a decent keeping-place, decomposition may be largely retarded by dipping the meat in boiling water for 4 or 5 minutes, and then covering it with a piece of muslin soaked in vinegar. Meat should always be kept in a draught. Again, supposing in a rich district a teacher were to buy a haunch of mutton, the leg and loin. This is, of course, where there was a demand for prime joints. She could then cut half the leg in half, use a piece of the top for fillet, and bone, roll, and stuff the loin, and, if liked, cut up the part of the top of the leg where there is bone for stewing. The fat must be carefully trimmed off and used for rendering into dripping. It is very extravagant to serve up large quantities of fat portions of meat for dinner, as very few people like a great deal of fat, and it can be trimmed off and reserved for so many other things. Scrag of mutton makes excellent meat and potato pie, and, having plenty of bone, the pastry is well supported. The squab pie of Devonshire is made thus by using alternate layers of mutton, apple, and onion, and is very delicious, wholesome, and savoury. The melt makes excellent stock, and can be purchased very cheaply, but it must, like all inside organs, be purchased as fresh as possible. Cow-heel and ox-cheek make excellent and nutritious stews.