Be punctual in beginning and ending the lesson. Let the
children prepare and cook the dishes themselves, and show them
that they are responsible. If a child cannot work independently
in class, she will be unable to help at home. Choose dishes that
can be begun and finished in the lesson. Insist upon perfect
order, cleanliness, and quietness. Allow no child to leave her
place without permission. Constant occupation for the whole
class is a great means towards discipline. Be careful that your
pupils stand in good positions : common faults are to cross the
feet, and to stand with one shoulder higher than the other : this is
important both for health and discipline.
No waste of time or unnecessary talking should be allowed.
Pupils should raise the hand if they wish to speak to the
teacher ; be on the alert to see the hands so that the pupils may
not be tempted to disobey.
If possible, learn the names of the pupils before you take the
class. Know each by name, and be careful to address her by it.
This is a very important point with regard to discipline and
influence.
Set a good example to the class by dressing in clean, neat,
and plain clothes, and wearing no bracelets or other unnecessary
ornaments.
7
List of Utensils
FOR A CLASS OF 18 CHILDREN TO PRACTICE.
Ironmongery.
9 Iron Saucepans— 2 of i pint, 3
of 1 quart, 3 of 2 quarts,
1 of 3 quarts.
1 Iron Stewpan for frying.
1 Fish Kettle (small).
6 Tin Measures, 1 pt., 3 of ^ pt.,
2 of } pt.
6 Rolling Pins.
2 Small Tin Slices.
2 Pepper Boxes.
2 Small Galvanized Iron Tubs.
1 Water Can.
3 Omelet Pans
2 Pastry Brushes.
2 Flour Dredgers.
3 Strainers — 1 pointed, 2 flat (fine
and coarse).
8 Small Pastry Boards.
1 Frying Pan.
4 Baking Sheets.
One. Stove with good oven, and
1 Galvanized Iron Pail.
3 Bread Tins, 4 in. by 5! in.
3|- in. in depth.
Scales and Weights, 1 lb. to f oz
Meat Tins.
9 Wooden Spoons.
3 Forks.
3 Yorkshix-e Tins.
8 Iron Spoons.
3 Small Cake Tins.
18 Patty Pans.
1 Collander.
2 Wire Sieves.
18 Cooks’ Knives.
1 Grater.
1 Sugar Dredge.
2 Trussing Needles.
3 Skewers.
1 Kettle.
1 Gridiron.
a gas hot-plate, or two Stoves.
China.
6 Small Meat Dishes.
6 Pudding Basins, \ pint.
6 Pudding Basins, i pint.
12 Mixing Basins.
4 Jugs, from 1 quart to 1 pint.
6 Pie Dishes, 4 in. by 6 in.
12 Meat Plates.
6 Pudding Cloths.
12 Kitchen Cloths.
6 Dish Cloths.
Linen.
1 House Flannel.
3 Scrubbing Brushes.
1 Pot Brush.
8
Materials for First Lesson
FOR 18 PUPILS.
3 lbs. of Topside or of Neck of
Mutton.
6 lbs. of Fat for clarifying,
i quartern of Flour .
4 Eggs.
A bar of Salt.
2 j pints of Milk.
2 ozs. of Pepper.
id. of Soap, Soda, Sand, Baking-Powder, String, and a id. Kitchen
Paper. Average cost of materials 7.\d. to 3 d. a head per lesson.
School Children’s Programme.
x. Rules and Examples of Roasting and Baking Joints and
making Gravy, Yorkshire Pudding, Boiled and Baked
Potatoes, Clarifying Fat.
2. Rules for boiling Fresh Meat and Salt Meat, Boiled Beef,
Carrots, Turnips, Suet Dumplings, Apple Dumplings.
3. Mutton Broth, Irish Stew, Rock Cakes, Gruel.
4. Bread (two kinds), Boiled Fish, Egg Sauce, Macaroni Cheese.
5. Milk Soup, Fried Fish, Broiled Steak, Fruit Tart, Milk
Pudding.
6. Liver and Bacon, Vegetables in season, Fruit Pudding,
Scones, Lemonade.
7. Cornish Pasties, Treacle Pudding, Gingerbread Cake, various
ways of cooking Eggs.
Artizan recipes
1896Page 91
Presented as published in 1896. 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
Be punctual in beginning and ending the lesson. Let the children prepare and cook the dishes themselves, and show them that they are responsible. If a child cannot work independently in class, she will be unable to help at home. Choose dishes that can be begun and finished in the lesson. Insist upon perfect order, cleanliness, and quietness. Allow no child to leave her place without permission. Constant occupation for the whole class is a great means towards discipline. Be careful that your pupils stand in good positions : common faults are to cross the feet, and to stand with one shoulder higher than the other : this is important both for health and discipline.
No waste of time or unnecessary talking should be allowed.
Pupils should raise the hand if they wish to speak to the teacher ; be on the alert to see the hands so that the pupils may not be tempted to disobey.
If possible, learn the names of the pupils before you take the class. Know each by name, and be careful to address her by it. This is a very important point with regard to discipline and influence.
Set a good example to the class by dressing in clean, neat, and plain clothes, and wearing no bracelets or other unnecessary ornaments.
List of Utensils
FOR A CLASS OF 18 CHILDREN TO PRACTICE.
Ironmongery.
9 Iron Saucepans— 2 of i pint, 3 of 1 quart, 3 of 2 quarts,
1 of 3 quarts.
1 Iron Stewpan for frying.
1 Fish Kettle (small).
6 Tin Measures, 1 pt., 3 of ^ pt.,
2 of } pt.
6 Rolling Pins.
2 Small Tin Slices.
2 Pepper Boxes.
2 Small Galvanized Iron Tubs.
1 Water Can.
3 Omelet Pans
2 Pastry Brushes.
2 Flour Dredgers.
3 Strainers — 1 pointed, 2 flat (fine
and coarse).
8 Small Pastry Boards.
1 Frying Pan.
4 Baking Sheets.
One. Stove with good oven, and
1 Galvanized Iron Pail.
3 Bread Tins, 4 in. by 5! in. 3|- in. in depth.
Scales and Weights, 1 lb. to f oz.
9 Wooden Spoons.
3 Forks.
3 Yorkshire Tins.
8 Iron Spoons.
3 Small Cake Tins.
18 Patty Pans.
1 Collander.
2 Wire Sieves.
18 Cooks’ Knives.
1 Grater.
1 Sugar Dredge.
2 Trussing Needles.
3 Skewers.
1 Kettle.
1 Gridiron.
a gas hot-plate, or two Stoves.
China.
6 Small Meat Dishes.
6 Pudding Basins, \ pint. 6 Pudding Basins, i pint. 12 Mixing Basins.
4 Jugs, from 1 quart to 1 pint. 6 Pie Dishes, 4 in. by 6 in.
12 Meat Plates.
6 Pudding Cloths. 12 Kitchen Cloths. 6 Dish Cloths.
Linen.
1 House Flannel.
3 Scrubbing Brushes. 1 Pot Brush.
Materials for First Lesson
FOR 18 PUPILS.
3 lbs. of Topside or of Neck of Mutton.
6 lbs. of Fat for clarifying, i quartern of Flour .
4 Eggs.
A bar of Salt.
2½ pints of Milk. 2 ozs. of Pepper.
1d. of Soap, Soda, Sand, Baking-Powder, String, and a 1d. Kitchen Paper. Average cost of materials 7.\d. to 3 d. a head per lesson.
School Children’s Programme.
x. Rules and Examples of Roasting and Baking Joints and making Gravy, Yorkshire Pudding, Boiled and Baked Potatoes, Clarifying Fat.
2. Rules for boiling Fresh Meat and Salt Meat, Boiled Beef,
Carrots, Turnips, Suet Dumplings, Apple Dumplings.
3. Mutton Broth, Irish Stew, Rock Cakes, Gruel.
4. Bread (two kinds), Boiled Fish, Egg Sauce, Macaroni Cheese.
5. Milk Soup, Fried Fish, Broiled Steak, Fruit Tart, Milk
Pudding.
6. Liver and Bacon, Vegetables in season, Fruit Pudding,
Scones, Lemonade.
7. Cornish Pasties, Treacle Pudding, Gingerbread Cake, various
ways of cooking Eggs.