The official handbook for the National Training School for Cookery

3. We wash them well in cold water. 4. We put them in a stewpan with sufficient cold water to cover them, and let them boil up on the fire to blanch them, then pour the water off and wash them again in cold water. 5. We wash the stewpan and put back the pieces of feet into it, with two quarts of water, put it on the fire, and just bring it to the boil, watch it and skim it occasionally. s. d. ... 1 6 r 1 o 454 National Training School for Cookery. 6. We now add half a teaspoonful of salt and all the other ingredients except the lemon, the eggs, and the vinegars. N.B. — The vegetables should be washed, scraped, and peeled before use. 7. We let all boil gently for five hours. 8. We then strain it off through a hair sieve into a basin, and let stand until perfectly cold ; skim off the fat from the top, and wipe it with a cloth dipped in hot water, to remove every particle of grease. 9. We put the stock into a clean stewpan, peel the lemon very thinly, and add the peel, and juice, to the stock, also add the whipped whites of two eggs, and the shells, the vinegars, and salt to taste, whisk ail over the fire until it boils ; then put the stewpan by the side of the fire, and let it stand for half-an-hour, to form a crust. 10. We take a clean soup cloth, and fix it on the stand. 11. We pour the contents into the cloth, and let it all run through into a basin placed underneath. 12. We let it pass a second time slowly, into the basin. 13. We scald a mould with boiling water, then rinse it in cold water before pouring the jelly into it. 14. We garnish the mould, with fish, or vegetables, according to taste, and stand it aside until cold. 15. When the jelly is required, we should dip the mould into a basin of hot water, for about a second, shake the mould to loosen the jelly, place a dish over the top of the mould, and turn the jelly carefully out, it is then ready for serving. National Training School for Cookery. 455 REGULATIONS AND FEES OF THE NATIONAL TRAINING SCHOOL FOR COOKERY, SOUTH KENSINGTON The National Training School for Cookery was established in the year 1874. The chief object of the school was to train teachers who should become instructors of cookery in training schools, board schools, and similar institutions. The courses of instruction in the school are : — 1. For educated persons who wish to qualify themselves to become teachers of cookery. 2. For students and cooks. 3. For those who wish to be able to practise cookery in their homes. The course of instruction for a Teacher of cookery has been drawn up by Mrs. C. Clarke, the Lady Superintendent, and is as follows : — Teachers of Cookery can now pass through a full course of 20 weeks' training in Cookery, and practice in teaching at the National Training School for Cookery, South Kensington. The fee is £21. Teachers of Plain Cookery only can now pass through a course lasting 10 weeks. The fee is £6 6s. Twenty Weeks' Course. Fee, £21. MORNING. AFTERNOON. H. C. Demonstration. 1 st Week Scullery, Learning 2nd „ Scullery, Teaching 3rd ,, Plain Cookery Demonstration 4th „ „ „ 45 6 National Training School for Cookery. 5 th Week Plain Cookery Practice Kitchen Learning. 6th 7^h >> >> >> ?> 8th 99 99 9th „ Plain Cookery Practice Kitchen Teaching. 10th „ 99