THE ART OF COOKING.

Auckland Star, Volume XXVIII, Issue 21, 26 January 1897, Page 8

THE ART OF COOKING.

We bear much of the value of technical Bchools. They- aro the outcome of the practical and utilitarian tendency of an age of common eenso. Their objecb is to turn to useful purpose the cleverness and the deftness that come of theoreoical training, and make them promote people's prosperity and welfare in life. But of all tho claßses for imparting tachnical knowledge and > ekill. there is not one other capable of promoting so goneral good to the commuoiby, and of giving bo much mdmdaal and family comfort and health and happii nass, aa a class that would teach people how Nto cook. Rad cooking is responsible for waste of material that would, if saved and rightly used, wovide nutriment to half as many more in a family ; it vi productive of bad health, bad temper and the ills that come from both, andithera is not the leaab doubt that it is at the bottom of a great deal of the discontent that drives many a man to drink, and makes many » home the scene of dreary nnhappinesa. AI rench peasant housewife, witb tbe intuitive taste of her race, can make an appetising and delicious dish of the scraps and scrapings and -waßte material that the ordinary English working family throws id the dusb bin; and whether we consider tho health, the economy, the happiness or even the morals of the people, ono of the greatest benefactions that could be conferred on any community would be to have them trained generally to make the moeb and the besb of the ordinary food materials, by turiang them i n^she.jnost, digestible and the moat ; »pp#ißiiig3MH&.-, •:... .' '~....,■■. ..■ *; j. •This wrsaggeated by learning thab tbe local Ga* Company is about to introduce an extensive eystes- of technical classes for thq purpose I'of r giving instruction in the/ ■ eimpleat aa well as the most elaborate methods of cooking, on terms and conditions thab will bring the arb and practice within reach of every family in the city. The Company have, no doubt, their own ends to serve in this, and are not in the least degree actuated, we may suppose, by benevolent purposes. But thab ia benide > the question, for there ia no form of technical class thab is more deserving of 1 being pressed on the attention ef jtmng girls and matrons than this, and n_. one that will do more to help save money to the ■ family purse, and to promote the enjoyment and peace of homo. 'One feature in the system pjwpoßed ' which ia likely to make ib catch the tastes of the .people is thia, thab a number of - youn^ people or others, say ten or twelve, j who are intimate and friendly with one another, can form themselves in/.o a claas by themselves, and pursue their a/indiea and their cooking together. These litlile friendly or family groups can keep themselves to themselves, and have bbc pleasure of social enjoyment while pursuing their duties, and aa the materials and all the accessories and requieitea are provided, all the processes will be carried oub by the 'pupils themselves, under the directions and with the assistance of a professional lae'ly holding the highest distinctions from , London and Paris as to her scientific and practical skill in the culinary art. These classes, ef which a 'large number is Intended to be' formed, / will be all for practical training, including every kind of cooking, from the si_j.plest cooking of the simplest and comaiOff.esb materials up to the most elaborate cookery of the French chefs and the, highest class of French dishes. They will teach roasting, boiliag, baking and frying of all available materials, the preparation of all kinds of vegetables, soups, browhs, etc. The frying and baking of fish,..and the preparation of all kinds of puddings* pastry, cakes fna-'swp'meabs ; fijr faoiji, icrtparfeii-g "# finished edpea-ion inf all Miat l_f good' for food and pleasant to the eyes ab table, and calculated to make man feel at peace within, amicable towards all his surroundings, and contented with tbe lot in which Providence has placed him. It is not exaggeration to nay thab a young person so trained 'in molding tbe best of food materials, and placed in charge of the Tictualting department of a household, would diminish, the costa by thirty per cent., besides becoming tho great promoter of the enjoyment and peace of the home.