Cookery book and general axioms for plain cookery

3. At the close of the demonstration the class is again questioned on the “Axioms” for the day’s lesson. 4. The class is then divided into two detachments, the first practising one hour , the second occupying the last half-hour in dishing up the dishes which are ready, making any sauces required (in which much practice is necessary), washing up, B cleaning knives, scrubbing, etc. This order is reversed each week to equalise the amount of practice. While the first 12 girls are practising, the second copy the day’s “Axioms” from the large sheets into an exercise book kept especially for this purpose; any spare time may be used in copying Receipts from the printed Book of Receipts,* into another exercise book,f which they may take home to enable them to practise, and in which they are encouraged as much as possible. N.B. — As there are always some Pupils who do not obtain prizes, the separate small copies of “ Axioms ” are given to these on leaving, but this is not necessary, where they do gain a prize, as the Axioms are incorporated with the Receipt Book, because they are frequently referred to in it, to save repetition. * The Receipt Book for this purpose is strongly bound, 12 copies of which are allowed for each Centre, but care is necessary, as the girls destroy and disfigure them very much sometimes. To obviate this difficulty and to help the teacher in finding out the culprits, the receipts have been arranged consecutively according to the syllabuses, so that the books can be strapped down with elastic bands on the pages for the lesson. f The “Axiom” exercises are corrected by the teachers; these corrections are necessarily few now they are copied and not dictated. As the receipt exercise books are allowed to be taken home, these are not corrected. SYLLABUS OF LESSONS FOR THE FIRST COURSE. N.B. — The numbers in brackets refer to the numbers of the rules in the General Axioms for Plain Cookery. (See page 99.) Lesson 1 — First Rules for Cookery (1), Vegetable Soup (2). Egg Snow for Invalids. Eggs Cooked in Two Ways. ,, 2 — Boiled and Steamed Potatoes (3.) Baked Bread Pudding. „ 3 — Shepherd's Pie. Baking Powder. Boiled Suet Pudding (4). „ 4 — Roast Meat, and Rules for Dry Roasting (5 and 6). Yorkshire Pudding. To Clarify Dripping. „ 5 — Boiled Fish and Sauce (7 and 8). Fish Cakes. ,, 6 — Pea Soup (9). Seed or Currant Cake. ,, 7 — Minced Meat witb Masked Potatoes (10). Coffee (19). „ 8 — Boiled Meat (12). Caper or Onion Sauce (8). Rice Pudding. „ 9 — Leg of Beef Stew (27). Rock Cakes (13). ,, 10 — (a) Meat Pie and Patties (Short Pastry) (14). Hunter Pudding. I (b) Fruit Pie for Practice. ,, 11 — Fish Fried in Batter (15). Scones. „ 12 — Potato Soup (23). Bread with Yeast (16). ,, 13 — ( a ) Meat Pudding. Brown Bread or Baking Powder Bread (17). ( b ) Fruit Pudding for Practice. ,, 14 — Baked Haddock. Beef Tea (18). Porridge (11.) ,, 15 — ( a ) Toad in The Hole (20). Pancakes. Gruel. (b) Fruit Baked in Batter for Practice. ,, 16 — Haricot Beans (either way) (21). Baked Potatoes (22). Roly-Poly Pudding. „ 17 — Irish Stew. Boiled Greens (24). Poached Eggs. ,, 18 — Lentil Soup. Sausage Rolls (Flaky Pastry) (25). Fried Sausage. „ 19 — («) Liver and Bacon, or Tripe and Onions. Tapioca or Sago Pudding (26). ' ( b ) Bacon and Eggs for Practice. ,, 20 — Broiled Chops or Steak (28). Baked Dumplings or Turnovers. Cocoa.