The proper and highest degree of Cleanliness to be obtained
in Pots and Pans ; the best method of cleaning such articles—
Of removing Stains from Enamel — Burnishing Copper, &c.
THE LESSONS REPEAT THEMSELVES EVERY FORTNIGHT.
Monday... Sheep's Head, Milk Soup Maigre, Macaroni, Stewed Liver and
Bacon, Sea Pie.
Tuesday... Irish Stew, Bone Soup, Breast of Veal, Baked Plum Pudding, Ragout
of Rabbit.
Wednesday Meat Pie, Toad in the Hole, Pea Soup, Cornish Pasties, Fruit
Turnovers, Pot au Feu.
Thursday... Rissoles, Mulligatawny Soup, Sausage Rolls, Croquettes, Pancakes,
Pork Pie.
Friday.,, Baked Haddock, Plaice fried, Mackerel stuffed, Fish Pudding, Broiled
Fish, Fish Soup.
PLAIN COOKERY DEMONSTRATION.
Morning from 10 to 12.
Fee, 4?. 6d. the Course. Single Lessons, 6d.
FIRST WEEK.
460 National Training School for Cookery.
SECOND WEEK.
Monday ... Bread, Roast Joint, Boiled Suet Pudding, Baked Meat, Yorkshire
Pudding, Boiled Meat. Haricot Pur£e, Stewed Knuckle of Veal
and Melted Butter.
Tuesday ... Cold Meat — Hash, Balls of Meat, Patties, Shepherd's Pie, Gateau
of Cold Meat, Boudinettes of Meat, Apple Dumplings, Tripe and
Onions.
Wednesday Roast Heart, Mutton Broth, Beefsteak Pudding, Piquante Sauce,
Marmalade Pudding.
Thursday Curry of Cold Meat, Cabbage Soup, Mince, Gingerbread, Apple
Pudding, Cakes.
Friday ... Sick-room Cookery.
HIGH CLASS COOKERY DEMONSTRATION.
After noon^ from 2 to 4.
Fee, iar. 6d. the Course. Single Lessons, is. 6d.
FIRST WEEK.
Monday... Braising, Trussing, Boning,
Stewing.
Tuesday... Soups and Purges.
Wednesday Vegetables, Salads and
Savouries.
Thursday Entries.
Friday ... Entries.
SECOND WEEK.
Monday... Omelettes and Souffles, etc.,
Vienna Bread.
Tuesday... Pastry various.
Wednesday Puddings various.
Thursday Jellies and Creams, etc.,
Meringues.
Friday ... Fish Entries.
The School is on view every day from 2 to 4 p.m. (Saturdays
excepted), and Dishes made in the School are for sale at cost price
after 3 o'clock.
Lessons given in all branches of Cookery.
HIGH CLASS COOKERY PRACTICE KITCHEN.
A high class " Practice Kitchen " is now open where a Student
may go through a course of Practice in Cookery, for which a fee
of £4 4s. will be charged, but this is reduced to ^3 3s. if the
Student has attended the " scullery" course at \os. 6d. The
course in this Practice Kitchen occupies 2 weeks from to to 4
daily. A limited number of daily Pupils are now admitted in the
Practice Kitchen at a fee of 10s. 6d. for each day's instruction to
new Pupils, and 6s. 6d. to old Pupils.
An Appointment must be made for single lessons.
Pupils are requested each to bring a large bib-apron with them,
marked with their names.
National Training School for Cookery. 46 1
FIRST WEEK.
Monday ... Bread and Cakes, Vegetables and Savouries.
Tuesday ... Soups and Purges, Braising and Stewing.
Wednesday ... Entries and Sauces, Vegetables and Savouries.
Thursday ... Entries and Sauces, Braising and Stewing.
Friday ... Soups and Purges, Bread and Cakes.
SECOND WEEK.
Monday ... Omelets and Souffles and Pastry.
Tuesday ... Puddings and Fish.
Wednesday ... Jellies and Creams, Pastry.
Thursday ... Jellies and Creams, Omelets and Souffl^es.
Friday ... Fish and Puddings.
Single Lessons in the Newest Entries, &cv 10s. 6d.
the Day
PLAIN COOKERY PRACTICE KITCHEN.
Page 170
Presented as published in 1891. 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 proper and highest degree of Cleanliness to be obtained in Pots and Pans ; the best method of cleaning such articles— Of removing Stains from Enamel — Burnishing Copper, &c.
THE LESSONS REPEAT THEMSELVES EVERY FORTNIGHT.
Monday... Sheep's Head, Milk Soup Maigre, Macaroni, Stewed Liver and Bacon, Sea Pie.
Tuesday... Irish Stew, Bone Soup, Breast of Veal, Baked Plum Pudding, Ragout of Rabbit.
Wednesday... Meat Pie, Toad in the Hole, Pea Soup, Cornish Pasties, Fruit Turnovers, Pot au Feu. Thursday... Rissoles, Mulligatawny Soup, Sausage Rolls, Croquettes, Pancakes,
Pork Pie.
Friday.,, Baked Haddock, Plaice fried, Mackerel stuffed, Fish Pudding, Broiled Fish, Fish Soup.
PLAIN COOKERY DEMONSTRATION.
Morning from 10 to 12.
Fee, 4?. 6d. the Course. Single Lessons, 6d.
460 National Training School for Cookery.
Monday ... Bread, Roast Joint, Boiled Suet Pudding, Baked Meat, Yorkshire Pudding, Boiled Meat. Haricot Pur£e, Stewed Knuckle of Veal and Melted Butter.
Tuesday ... Cold Meat — Hash, Balls of Meat, Patties, Shepherd's Pie, Gateau of Cold Meat, Boudinettes of Meat, Apple Dumplings, Tripe and Onions.
Wednesday Roast Heart, Mutton Broth, Beefsteak Pudding, Piquante Sauce,
Marmalade Pudding. Thursday Curry of Cold Meat, Cabbage Soup, Mince, Gingerbread, Apple
Pudding, Cakes. Friday ... Sick-room Cookery.
HIGH CLASS COOKERY DEMONSTRATION.
After noon from 2 to 4. Fee, iar. 6d. the Course. Single Lessons, is. 6d.
Monday... Braising, Trussing, Boning,
Stewing. Tuesday... Soups and Purges. Wednesday Vegetables, Salads and
Savouries. Thursday Entries. Friday ... Entries.
Monday... Omelettes and Souffles, etc.,
Vienna Bread. Tuesday... Pastry various. Wednesday Puddings various. Thursday Jellies and Creams, etc.,
Meringues. Friday ... Fish Entries.
The School is on view every day from 2 to 4 p.m. (Saturdays excepted), and Dishes made in the School are for sale at cost price after 3 o'clock.
Lessons given in all branches of Cookery.
HIGH CLASS COOKERY PRACTICE KITCHEN.
A high class " Practice Kitchen " is now open where a Student may go through a course of Practice in Cookery, for which a fee of £4 4s. will be charged, but this is reduced to £3 3s. if the Student has attended the " scullery" course at 10s. 6d. The course in this Practice Kitchen occupies 2 weeks from to to 4 daily. A limited number of daily Pupils are now admitted in the Practice Kitchen at a fee of 10s. 6d. for each day's instruction to new Pupils, and 6s. 6d. to old Pupils.
An Appointment must be made for single lessons.
Pupils are requested each to bring a large bib-apron with them, marked with their names.
National Training School for Cookery. 46 1
Monday ... Bread and Cakes, Vegetables and Savouries.
Tuesday ... Soups and Purges, Braising and Stewing.
Wednesday ... Entries and Sauces, Vegetables and Savouries.
Thursday ... Entries and Sauces, Braising and Stewing.
Friday ... Soups and Purges, Bread and Cakes.
Monday ... Omelets and Souffles and Pastry.
Tuesday ... Puddings and Fish.
Wednesday ... Jellies and Creams, Pastry.
Thursday ... Jellies and Creams, Omelets and Souffles.
Friday ... Fish and Puddings.
Single Lessons in the Newest Entries, &cv 10s. 6d. the Day
PLAIN COOKERY PRACTICE KITCHEN.