FORMATION OF COOKERY CLASSES.

In these few pages it is our object to give, as clearly and concisely as possible, directions for the formation and conduct of the Jewish Cookery Classes which are now increasing among us. Several years’ experience at the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has enabled us to ascertain accurately the cost of starting and maintaining such a class, and we have endeavoured to give a clear statement of the necessary expenditure, together with a list of the requisite utensils.

“In schools in which the Inspector reports that special and appropriate provision is made for the practical teaching of cookery, a grant of four shillings is made on account of any girl (over twelve years of age before the conclusion of the course) who has attended not less than forty hours during the school year at the cookery class, and is presented for examination in the elementary subjects in any Standard.”^[2]—(New Code of Regulations, 1882.)

A class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range. A kitchen table should be procured with screw legs, so that it can conveniently be taken to pieces, and removed after the lesson.

Two or three demonstration lessons, at which a large number of girls may attend, given at the commencement of the course, will enable the girls to set about the practice lessons with some degree of facility. No demonstration should last longer than an hour and a half, so that the teacher may secure the entire attention of the pupils. These lessons will afford an opportunity for dwelling on the value of foods, both from an economical and medical point of view.

The practice lessons should last two hours, so that there may be plenty of time for the pupils to thoroughly cleanse and put away every article used, scrub the floor and table and tidy the hearth. In these two hours the luncheon hour might easily be included.

The number of girls at a practice lesson should never exceed twelve, and they should work two together at one board. They should be shown how to weigh carefully each ingredient, and should themselves regulate, by a clock, the cooking of their own dishes. Perfect order must be maintained, and it is very necessary that neatness should be insisted on throughout every stage, and that special attention should be paid to personal cleanliness. The girls should be made to read through the recipe to be prepared, and to collect all the ingredients required before they actually commence to cook.

It is desirable that the various processes should be carried on with the simplest means, so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson. It is, therefore, better to avoid the expense of a mincing-machine, knife-machine, and other labour-saving appliances.

REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.

Saucepans should always be filled immediately after use, with hot water and soda. When they have stood some time, they must be scoured well, inside and out, with silver sand, well rinsed in hot water, and thoroughly dried in front of the fire. The lids must be wiped, and hung up separately.

Frying-pans should never be washed, but should be wiped thoroughly clean with soft paper immediately after use.

Tin vessels must be thoroughly washed in hot water, dried, lightly covered with whiting, and then rubbed bright with wash-leather.

Kitchen tables must be washed over with a wet cloth, sprinkled with silver sand, and thoroughly scrubbed, the way of the grain, with hot water and soda. All the sand must then be carefully wiped off with a damp cloth. Should the table be very greasy, damp fuller’s earth must be used instead of sand.

Pastry boards and wooden utensils must be washed over with a wet cloth, sprinkled with crushed soda and boiling water, then scrubbed well, the way of the grain, and dried with a cloth.

Knives must be placed in a jug, and covered with hot water as far as the haft, then wiped quite dry, cleaned with bath brick on a wooden board placed in a slanting position. When quite bright, the dust must be wiped off with a dry cloth.

The prongs of forks must be cleaned with a piece of rag dipped in bath brick.

Plates and dishes must be washed in hot water and soda, then rinsed in cold water, and left in the plate-rack to dry.