3. The Teacher's time (within the above limits) and services are to be at the disposal of the Local Committee, and any cause of complaint on either side should be referred to the Lady Superintendent. No private Lessons are to be given by the Teacher. 4. The Teacher will give in writing her orders for materials, and some of the Local Committee are expected to sign these orders and see that they are executed, the Teacher's responsibility ceasing when these orders are given. 5. No testimonials or gratuities, monetary or otherwise, are to be received by Teachers, nor any commission or bonus, either directly or indirectly, from Tradesmen or Committees. 6. The Teacher is to reside withm reasonable distance of her place of work, and not to make any charges for travelling, except when sent out in the service of the Local Committee. 7. The Teacher is to order nothing except on forms authorised or counter- signed by the Committee or their representative. 8. To prevent confusion, the Teachers are to cook by the recipes printed and provided by the National Training School for Cookery. 9. Courses of systematic Lessons have been prepared for the Teachers ; these, modified to suit the requirements of particular localities, are recom- mended as models for Local Committees. 10. The number of Pupils at a Demonstration Lesson is practically unlimited ; the number of Pupils at a Practice Lesson is limited to ten. 11. The sale of the dishes cooked should be under the management of the Local Committee. 12. It must be always borne in mind that the sale of food and the taking of orders for dishes must be subordinate to the great object of the School, i.e., the giving a thorough and efficient practical Lesson. 13. The Teacher is allowed Second Class Railway Fare, and the actttai expenses incurred in the journey upon her certifying to them. 14. The Teacher to be allowed her dinner at the Local School, on the days when she teaches there. For further particulars, apply to the Lady Superintendent at the School. G Cx USE LIEBIG "COMPANY'S II EXTRACT OF BEEF For Improved and Economical Cookery. PERFECT PURITY ABSOLUTELY GUARANTEED. The Company's " Extract makes the finest, purest, & strongest Beef Tea. It is the finest Meat flavour- ing stock for Soups, Sauces, Made Dishes, &o. ; and is a Medical Comfort of the highest efficiency, rendering all other food more digestible and nourishing. Sole Manufactory: Fray Bentos, South America, where Forty Pounds of Prime Lean Beef are used to make One Pound of this Extract. The value of this Beef in England woula be about Thirty Shillings. See SIGNATURE (as above) IN BLUE INK across the Label on each Jar of the genuine Extract. COOKERY BOOKS (Indispensable for Ladies) sent FREE on application to LIEBIG'S EXTRACT OF MEAT Co., ltd., 9 Fenchurch Avenue, E.C. INDEX G G2 / y INDEX. PAGE A-la-mode Beef — Stews 86 A-la-mode Beef — Soups 190 Alexandra pudding — Puddings ... 313 Amber pudding — Puddings 307 Anchovy sauce — Fish . 223 Apple amber pudding — Puddings 347 — charlotte — Puddings 296 — jelly— Jellies 367 — turnovers and dumplings of short crust — Pastry 287 — water — Sick-room cookery 430 Apples and tapioca — Puddings ... 330 Arrowroot, cup of — Sick-room cookery 425 — pudding — Sick - room cookery 425 Aspic jelly from calf's feet — Jellies 355 Australian meat — — mince 51

AI-modernized reading of the original text

3. The Teacher's time (within the above limits) and services are to be at the disposal of the Local Committee, and any cause of complaint on either side should be referred to the Lady Superintendent. No private Lessons are to be given by the Teacher. 4. The Teacher will give in writing her orders for materials, and some of the Local Committee are expected to sign these orders and see that they are executed, the Teacher's responsibility ceasing when these orders are given. 5. No testimonials or gratuities, monetary or otherwise, are to be received by Teachers, nor any commission or bonus, either directly or indirectly, from Tradesmen or Committees. 6. The Teacher is to reside withm reasonable distance of her place of work, and not to make any charges for travelling, except when sent out in the service of the Local Committee. 7. The Teacher is to order nothing except on forms authorised or countersigned by the Committee or their representative. 8. To prevent confusion, the Teachers are to cook by the recipes printed and provided by the National Training School for Cookery. 9. Courses of systematic Lessons have been prepared for the Teachers ; these, modified to suit the requirements of particular localities, are recommended as models for Local Committees. 10. The number of Pupils at a Demonstration Lesson is practically unlimited ; the number of Pupils at a Practice Lesson is limited to ten. 11. The sale of the dishes cooked should be under the management of the Local Committee. 12. It must be always borne in mind that the sale of food and the taking of orders for dishes must be subordinate to the great object of the School, i.e., the giving a thorough and efficient practical Lesson. 13. The Teacher is allowed Second Class Railway Fare, and the actual expenses incurred in the journey upon her certifying to them. 14. The Teacher to be allowed her dinner at the Local School, on the days when she teaches there. For further particulars, apply to the Lady Superintendent at the School. [illustration: Liebig Company's logo] USE LIEBIG "COMPANY'S EXTRACT OF BEEF For Improved and Economical Cookery. PERFECT PURITY ABSOLUTELY GUARANTEED. The Company's " Extract makes the finest, purest, & strongest Beef Tea. It is the finest Meat flavouring stock for Soups, Sauces, Made Dishes, &o. ; and is a Medical Comfort of the highest efficiency, rendering all other food more digestible and nourishing. Sole Manufactory: Fray Bentos, South America, where Forty Pounds of Prime Lean Beef are used to make One Pound of this Extract. The value of this Beef in England woula be about Thirty Shillings. See SIGNATURE (as above) IN BLUE INK across the Label on each Jar of the genuine Extract. COOKERY BOOKS (Indispensable for Ladies) sent FREE on application to LIEBIG'S EXTRACT OF MEAT Co., ltd., 9 Fenchurch Avenue, E.C. INDEX G G2 / y INDEX. A-la-mode Beef — Stews 86 A-la-mode Beef — Soups 190 Alexandra pudding — Puddings ... 313 Amber pudding — Puddings 307 Anchovy sauce — Fish . 223 Apple amber pudding — Puddings 347 — charlotte — Puddings 296 — jelly— Jellies 367 — turnovers and dumplings of short crust — Pastry 287 — water — Sick-room cookery 430 Apples and tapioca — Puddings ... 330 Arrowroot, cup of — Sick-room cookery 425 — pudding — Sick - room cookery 425 Aspic jelly from calf's feet — Jellies 355 Australian meat — — mince 51

The official handbook for the National Training School for Cookery