LESSONS ON COOKERY . . ,. 17 APPENDIX 445 RULES AND REGULATIONS OF THE SCHOOL . . . -455 INDEX 467 4>M1 PREFACE TO NEW EDITION. I. This work has been written to explain in an easy and altogether new way the first principles of good Cookery, and being in the form of lessons is especially addressed to those who wish to carry them into practice. It has been the aim of the writer to leave no detail, however small, vaguely stated. It is taken for granted that the learner has no knowledge on the subject. The loose expres- sions, such as " a pinch," a " little," found in most cookery books, are therefore avoided as much as is possible, and precise quantities are given. II. The work is not to be regarded as an exhaus- tive cookery book with very numerous recipes. It aims to be rather a grammar than a dictionary. III. The lessons give a sufficient number of examples of cookery, illustrating many degrees of cost: thus the rich may have a dish of curried rabbit for y. q\d., and the poor may have a dish of curried tripe for io%d. A 2 4 Preface. IV. The work is based upon the instruction given by the cooks in the School, and it has been used and tested in the National Training School for Cookery since 1875. The instructors now em- ployed in local schools throughout the country have been taught and practised by means of these lessons. V. It has been found that it is most convenient to practise the lesson with the instructions in sight close at hand. An edition of each lesson has been printed on separate sheets of thick paper, for the use of students and teachers, which may be obtained at the National Training School for Cookery, or at the Publishers. VI. The present Edition has been revised throughout ; some changes have been made, and some new recipes have been added in an Appendix. VII. Still the writer continues to request that the notices of any errors and omissions, which are inevitable in a work of this kind, may be com- municated to R. O. C. to the care of the Publishers. R. O. C. National Training School for Cookery. UTENSILS REQUIRED FOR THE LOCAL CLASSES FOR COOKERY, IN CONNECTION WITH THE NATIONAL TRAINING SCHOOL FOR COOKERY. As supplied to the Schools by Messrs. B. Perkins and Son. FOR A HIGH CLASS COOKERY DEMONSTRATION LESSON. LIST OF UTENSILS AND THEIR AVERAGE COST. £ * <?• 2 large sanitary seamless saucepans o 7 10 1 small ditto . . . 017 1 oval pot * . , .050 2 sanitary seamless stewpans 0 5 3 I copper stewpan 090 1 deep stewpan for frying 046 1 frying basket 039 I frying pan ,.013 1 omelet pan 010 1 colander 016 1 Yorkshire-pudding tin 009 2 baking sheets 044 1 set of scales and weights (4 lbs. and down) » . .0156 2 cake tins . . ' 014 2 soufflet moulds 02S 3 measures (1 gill, § pint, and 1 pint) 020 1 pudding mould 013 2 jelly moulds , 060 1 aspic jelly mould . 026 6 patty pans 004 2 cook's knives . .036 6 wooden spoons 012 2 forks 016 4 iron spoons 012 2 tea spoons . „ . . . , , , .005 1 grater 007 I flour dredger o o 10 1 pepper dredger 010 1 pail 012 1 can 043 2 galvanized washing-up tubs 0 5 9 1 egg whisk .009 2 strainers 029 Carry forward . . . .^5111 ft National Training School for Cookery. £ s. d.

AI-modernized reading of the original text

LESSONS ON COOKERY . . . . 17 APPENDIX 445 RULES AND REGULATIONS OF THE SCHOOL . . . -455 INDEX 467 4>M1 PREFACE TO NEW EDITION. I. This work has been written to explain in an easy and altogether new way the first principles of good Cookery, and being in the form of lessons is especially addressed to those who wish to carry them into practice. It has been the aim of the writer to leave no detail, however small, vaguely stated. It is taken for granted that the learner has no knowledge on the subject. The loose expressions, such as " a pinch," a " little," found in most cookery books, are therefore avoided as much as is possible, and precise quantities are given. II. The work is not to be regarded as an exhaustive cookery book with very numerous recipes. It aims to be rather a grammar than a dictionary. III. The lessons give a sufficient number of examples of cookery, illustrating many degrees of cost: thus the rich may have a dish of curried rabbit for 2s. 6d., and the poor may have a dish of curried tripe for 10d. A 2 Preface. IV. The work is based upon the instruction given by the cooks in the School, and it has been used and tested in the National Training School for Cookery since 1875. The instructors now employed in local schools throughout the country have been taught and practised by means of these lessons. V. It has been found that it is most convenient to practise the lesson with the instructions in sight close at hand. An edition of each lesson has been printed on separate sheets of thick paper, for the use of students and teachers, which may be obtained at the National Training School for Cookery, or at the Publishers. VI. The present Edition has been revised throughout ; some changes have been made, and some new recipes have been added in an Appendix. VII. Still the writer continues to request that the notices of any errors and omissions, which are inevitable in a work of this kind, may be communicated to R. O. C. to the care of the Publishers. R. O. C. National Training School for Cookery. UTENSILS REQUIRED FOR THE LOCAL CLASSES FOR COOKERY, IN CONNECTION WITH THE NATIONAL TRAINING SCHOOL FOR COOKERY. As supplied to the Schools by Messrs. B. Perkins and Son. FOR A HIGH CLASS COOKERY DEMONSTRATION LESSON. LIST OF UTENSILS AND THEIR AVERAGE COST. £ * <?• 2 large sanitary seamless saucepans o 7 10 1 small ditto . . . 017 1 oval pot * . , .050 2 sanitary seamless stewpans 0 5 3 I copper stewpan 090 1 deep stewpan for frying 046 1 frying basket 039 I frying pan ,.013 1 omelet pan 010 1 colander 016 1 Yorkshire-pudding tin 009 2 baking sheets 044 1 set of scales and weights (4 lbs. and down) » . .0156 2 cake tins . . ' 014 2 soufflet moulds 02S 3 measures (1 gill, § pint, and 1 pint) 020 1 pudding mould 013 2 jelly moulds , 060 1 aspic jelly mould . 026 6 patty pans 004 2 cook's knives . .036 6 wooden spoons 012 2 forks 016 4 iron spoons 012 2 tea spoons . „ . . . , , , .005 1 grater 007 I flour dredger o o 10 1 pepper dredger 010 1 pail 012 1 can 043 2 galvanized washing-up tubs 0 5 9 1 egg whisk .009 2 strainers 029 Carry forward . . . .^5111 ft National Training School for Cookery. £ s. d.

The official handbook for the National Training School for Cookery