The fee for joining this class is ^3 3s., unless the Student has already been through the Scullery Class at 105-. 6d., in which case it is reduced to £2 2s. The instruction in this kitchen comprises both French and English Plain Cookery. A single day's in- struction in this kitchen can be attended at a charge of 6s. 6d. for new Pupils and 4s. 6d. for old Pupils. FIRST WEEK. Monday ... Milk Soup, Irish Stew, Beefsteak Pie, Treacle Pudding, Semolina Pudding, Toad in the Hole, Potatoes, a Vegetable, Pig's Head, Pot au Feu, Rock Cakes, Gingerbread, Herring, Toast Sandwich, Beef Teas (various), Gruel, Stewed Brisket of Beef, Lemon Pudding, Spotted Dick, Ragout of Rabbit. Tuesday ... Pot au Feu, Brisket of Beef, Fish (boiled), Sea Pie, Lentil Soup, Batter Pudding, Apple Pudding, Potatoes and Vegetables, Mutton Broth, Fish Cakes, Blancmange, Lemonade, etc., Fig Pudding, etc., Pickle for Meat, Silver Side of Beef to Salt. 462 National Training School for Cookery. Wednesday Mutton Broth, Semolina Soup, Fried Fish, Roast Rabbit, Brazilian Stew, Baked Apple Dumplings, Haricot Beans, Potatoes, Sausage Rolls, Milk Jelly from Cowheel, Pickle for Vegetables, Plum Cake, Scones, Oatmeal Biscuits. Thursday Haricot Pur£e, Baked Fish, Ox-cheek Stew, Potatoes, Rice Cutlets, Shin of Beef Stewed, Suet Pudding, Roly Poly Pudding, Breast of Veal, Roast Joint, Pork Pie, Brawn, Marmalade Pudding, Seed Cake, Milk Biscuits, Boudinettes, Tripe and Onions. ■Friday ... Render down and clarify 61bs. of Fat, Maccaroni Soup, Hash, Mince, Rissoles, Shepherd's Pie, Potatoes, Lentils, Bread Pudding, Gateau of Cold Meat, Arrowroot, Short-bread, Dough Cake, Maccaroni Cheese, Swiss Roll, Tea Cakes, etc. SECOND WEEK. Monday ... Cabbage Soup, Rabbit Pie, Bullock's Heart, Potatoes, Suet Pudding, Treacle and Plum Puddings, Rice Pudding, Gingerbread, Yorkshire Pudding, Marmalade Pudding, Rice Buns, Rock Cakes, Mulliga- tawny Soup, Lemon Sponge, Cornflour Cake, Meat Pudding. Tuesday ... Spring Soup Maigre, Bread, A Pudding, Mulligatawny Soup, Fish (fried), Tripe, Maccaroni Sweet, Apple Amber Pudding, Potatoes, Vegetables, Curried Rabbit, Sheep's Head (boiled), Kedgeree, Plum Pudding, Tea Cakes, Apple Jelly, Buns. Wednesday Fish Cakes, Boiled Rabbit, Liver and Bacon, Pea Soup, Haricot Mutton, Potatoes, Cornish Pasties, Stewed Knuckle of Veal, Veal Tea, A Pudding, Prepare Giblets, Arrowroot Pudding. Thursday Stewed Knuckle of Veal, Parsley and Butter Sauce, Giblet Pie, Scotch Scallops, Goblet Pie, Boiled Pork and Peas Pudding, Pancakes, Bread and Butter Pudding, Potatoes, Fritters, Brandy Wafers, Barley Water, Shrewsbury Cakes, Potted Fish, Ox-foot Jelly. Friday ... Fish Soup, 61bs. of Fat to clarify, Fish (fried), Boil the Silver Side, Dumplings, Jelly, Ragout of Mutton, Potato Salad, Curried Eggs, Poached Eggs, Biscuits, Apple Charlotte, Toast and Eggs, Porridge, Hominy Blancmange, Savoury Custard, Eggs sur le plat. Single Recipes are sold at the School at id. each. Lists on application, price id. A certain number of marks, proportionate to merit, will be awarded daily for the execution of each day's work of the practice in Cookery and Scullery. National Training School for Cookery. 463 Post-Office Orders and Cheques should be made payable to the Lady Superintendent of the School, Mrs. Charles Clarke, at ■the South Kensington Post Office, Exhibition Road, S.W.

AI-modernized reading of the original text

The fee for joining this class is ^3 3s., unless the Student has already been through the Scullery Class at 10s. 6d., in which case it is reduced to £2 2s. The instruction in this kitchen comprises both French and English Plain Cookery. A single day's instruction in this kitchen can be attended at a charge of 6s. 6d. for new Pupils and 4s. 6d. for old Pupils. Monday ... Milk Soup, Irish Stew, Beefsteak Pie, Treacle Pudding, Semolina Pudding, Toad in the Hole, Potatoes, a Vegetable, Pig's Head, Pot au Feu, Rock Cakes, Gingerbread, Herring, Toast Sandwich, Beef Teas (various), Gruel, Stewed Brisket of Beef, Lemon Pudding, Spotted Dick, Ragout of Rabbit. Tuesday ... Pot au Feu, Brisket of Beef, Fish (boiled), Sea Pie, Lentil Soup, Batter Pudding, Apple Pudding, Potatoes and Vegetables, Mutton Broth, Fish Cakes, Blancmange, Lemonade, etc., Fig Pudding, etc., Pickle for Meat, Silver Side of Beef to Salt. 462 National Training School for Cookery. Wednesday Mutton Broth, Semolina Soup, Fried Fish, Roast Rabbit, Brazilian Stew, Baked Apple Dumplings, Haricot Beans, Potatoes, Sausage Rolls, Milk Jelly from Cowheel, Pickle for Vegetables, Plum Cake, Scones, Oatmeal Biscuits. Thursday Haricot Pur£e, Baked Fish, Ox-cheek Stew, Potatoes, Rice Cutlets, Shin of Beef Stewed, Suet Pudding, Roly Poly Pudding, Breast of Veal, Roast Joint, Pork Pie, Brawn, Marmalade Pudding, Seed Cake, Milk Biscuits, Boudinettes, Tripe and Onions. ■Friday ... Render down and clarify 61bs. of Fat, Maccaroni Soup, Hash, Mince, Rissoles, Shepherd's Pie, Potatoes, Lentils, Bread Pudding, Gateau of Cold Meat, Arrowroot, Short-bread, Dough Cake, Maccaroni Cheese, Swiss Roll, Tea Cakes, etc. Monday ... Cabbage Soup, Rabbit Pie, Bullock's Heart, Potatoes, Suet Pudding, Treacle and Plum Puddings, Rice Pudding, Gingerbread, Yorkshire Pudding, Marmalade Pudding, Rice Buns, Rock Cakes, Mulligatawny Soup, Lemon Sponge, Cornflour Cake, Meat Pudding. Tuesday ... Spring Soup Maigre, Bread, A Pudding, Mulligatawny Soup, Fish (fried), Tripe, Maccaroni Sweet, Apple Amber Pudding, Potatoes, Vegetables, Curried Rabbit, Sheep's Head (boiled), Kedgeree, Plum Pudding, Tea Cakes, Apple Jelly, Buns. Wednesday Fish Cakes, Boiled Rabbit, Liver and Bacon, Pea Soup, Haricot Mutton, Potatoes, Cornish Pasties, Stewed Knuckle of Veal, Veal Tea, A Pudding, Prepare Giblets, Arrowroot Pudding. Thursday Stewed Knuckle of Veal, Parsley and Butter Sauce, Giblet Pie, Scotch Scallops, Goblet Pie, Boiled Pork and Peas Pudding, Pancakes, Bread and Butter Pudding, Potatoes, Fritters, Brandy Wafers, Barley Water, Shrewsbury Cakes, Potted Fish, Ox-foot Jelly. Friday ... Fish Soup, 61bs. of Fat to clarify, Fish (fried), Boil the Silver Side, Dumplings, Jelly, Ragout of Mutton, Potato Salad, Curried Eggs, Poached Eggs, Biscuits, Apple Charlotte, Toast and Eggs, Porridge, Hominy Blancmange, Savoury Custard, Eggs sur le plat. Single Recipes are sold at the School at id. each. Lists on application, price id. A certain number of marks, proportionate to merit, will be awarded daily for the execution of each day's work of the practice in Cookery and Scullery. National Training School for Cookery. 463 Post-Office Orders and Cheques should be made payable to the Lady Superintendent of the School, Mrs. Charles Clarke, at ■the South Kensington Post Office, Exhibition Road, S.W.

The official handbook for the National Training School for Cookery