The use of the “ comfys , ” which spoil the shape of
children’s mouths, and are a perfect breeding-ground for
disease germs, especially for summer diarrhoea, is very
bad. All the children should be shown how^to bring the
7
98
INSTRUCTION IN COOKERY
water containing the bottles and teats up to a boil, and
leave them in it to get cold. The milk jugs and vessels,
too, in which any food is kept should be scrupulously
clean, and covered with washable muslin. Children
should not be allowed to suck anything that is handy,
as they are usually allowed to do.
The sterilizing of milk, and washing and dressing of
the baby, shown on a toy doll, often proves a useful
and instructive lesson, and one in which the children
are very keenly interested.
CHAPTER IX
EVENING CONTINUATION SCHOOLS
FOR a long time the Evening Continuation School
was, as far as a great many cookery classes were
concerned, merely an excuse for a little play, and
the pupils did not trouble to learn much except sweets
and cakes. But lately the introduction of fees has
ensured a more earnest kind of student. The fact that
they are willing and able to pay gives a great scope to the
teacher in the preparation and working of her syllabus.
As time goes on, and the girls in the day-school
receive a thorough grounding in the principles of
cookery, a better result may be obtained in the evening
classes.
In the present arrangements a short demonstration,
followed by a practice, is usual. If a teacher is deft
and quick, and prepares a certain amount beforehand,
she can generally manage to demonstrate two dishes in
half an hour. I do not say cook them, but the actual
finishing can only be shown during the practice class to
the girls. It is by no means uncommon for a whole
class from a girls’ club to come to a centre or engage a
teacher for one evening a week. In that case the teacher
may be helped, or very seriously handicapped, by the
presence of the secretary or visitors. She must be very
7—2 99
IOO
INSTRUCTION IN COOKERY
strict as to the number allowed, and as to the proper
registration of the girls. It is wonderful how very slow
people are to see the necessity for keeping rules ; but if
a teacher gives in and endangers the grant, she will
always have to take the blame.
At one time, when a class such as the above came, it
was considered quite allowable for one girl to personate
another and answer to her name for one evening, so
that the numbers should be kept up and the grant paid.
Another difficulty is that every student objects to clear-
ing up, and they are often far more untidy about their
work than day-students (perhaps to some extent owing
to the artificial light) ; hence a teacher requires great
tact and firmness in enforcing neatness and order. The
students cannot be governed as children can be : they
must be led.
With regard to the syllabus taught, it must be re-
membered that the students have been working all day,
and the lesson must be stimulating and attractive.
Everything should be complete and properly dished,
and this is easier to manage than in a day-school, as
the girls have probably a great idea of how things
should look. Simple garnishes should be encouraged,
and cut tissue paper, or even kitchen paper, used where
bought dish papers are prohibited.
Page 44
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 use of the “ comfys , ” which spoil the shape of children’s mouths, and are a perfect breeding-ground for disease germs, especially for summer diarrhoea, is very bad. All the children should be shown how to bring the
water containing the bottles and teats up to a boil, and leave them in it to get cold. The milk jugs and vessels, too, in which any food is kept should be scrupulously clean, and covered with washable muslin. Children should not be allowed to suck anything that is handy, as they are usually allowed to do.
The sterilizing of milk, and washing and dressing of the baby, shown on a toy doll, often proves a useful and instructive lesson, and one in which the children are very keenly interested.
CHAPTER IX
EVENING CONTINUATION SCHOOLS
FOR a long time the Evening Continuation School was, as far as a great many cookery classes were concerned, merely an excuse for a little play, and the pupils did not trouble to learn much except sweets and cakes. But lately the introduction of fees has ensured a more earnest kind of student. The fact that they are willing and able to pay gives a great scope to the teacher in the preparation and working of her syllabus.
As time goes on, and the girls in the day-school receive a thorough grounding in the principles of cookery, a better result may be obtained in the evening classes.
In the present arrangements a short demonstration, followed by a practice, is usual. If a teacher is deft and quick, and prepares a certain amount beforehand, she can generally manage to demonstrate two dishes in half an hour. I do not say cook them, but the actual finishing can only be shown during the practice class to the girls. It is by no means uncommon for a whole class from a girls’ club to come to a centre or engage a teacher for one evening a week. In that case the teacher may be helped, or very seriously handicapped, by the presence of the secretary or visitors. She must be very 7—2 99
IOO
strict as to the number allowed, and as to the proper registration of the girls. It is wonderful how very slow people are to see the necessity for keeping rules ; but if a teacher gives in and endangers the grant, she will always have to take the blame.
At one time, when a class such as the above came, it was considered quite allowable for one girl to personate another and answer to her name for one evening, so that the numbers should be kept up and the grant paid. Another difficulty is that every student objects to clearing up, and they are often far more untidy about their work than day-students (perhaps to some extent owing to the artificial light) ; hence a teacher requires great tact and firmness in enforcing neatness and order. The students cannot be governed as children can be : they must be led.
With regard to the syllabus taught, it must be remembered that the students have been working all day, and the lesson must be stimulating and attractive. Everything should be complete and properly dished, and this is easier to manage than in a day-school, as the girls have probably a great idea of how things should look. Simple garnishes should be encouraged, and cut tissue paper, or even kitchen paper, used where bought dish papers are prohibited.