THE NATIONAL TRAINING SCHOOL FOR COOKERY.

Press, Volume XXX, Issue 4094, 10 September 1878, Page 3

THE NATIONAL TRAINING SCHOOL FOR COOKERY.

[From the "Meld."] The fifth annual report of the executive committee, with a financial statement of the School of Cookery, was laid before a meeting of friends and eubecnribera at Q-rosrenor House on Friday, July sth. Among those present were Earl G-rosvenor, Lord G-ranyflle, Viscount Sydney, Lord Shaftesbuiy, Sir Daniel Cooper, Sir .Harcourt Johnstone, and 1 the Duchess of Leeds. The chair haying been taken, in the unavoidable absence of the Duke of Westminster, by Mr Leveson-Gower, chairman of the committee, Mils Incledon, the secretary, proceeded to read some portions of the report, which shows a far more satisfactory state of things in every point of view than existed laet year. The school was then not free from debt, but now it is quite self-supporting, no longer in debt, and seems to have a good prospect of continuing : to enlarge its sphere of usefulness. The total receipts of fees have amounted in the course of the year to £2065 15a, an increase of £467 Oβ 6d since last year's report. Out of fiftytwo students who have been through a course of training as teachers, forty-five have been considered deserving of diplomas; 2169 pupils "have attended the- school, again an increase of 368 pupils over the number in the previous year. The short and clear statement of Mr C. Clarke, the lay superintendent, as to the working of the school, also points to the extension of the work in the past year. Classes have been started in all parts of London and the suburbs, as well as in the provinces, consequently a larger staff of teachers has been required, and much experience has been gained by those employed in the difficult task of imparting instruction. On the other hand, with the increase of fees, students, and facilities of local teaching, there has been a considerable falling off from the donations and subscriptions; and another loss of income has arisen from the smaller sale of recipes, owing, it is supposed, to their publication in a single volume. By way of obtaining improvement in the art of cooking among the artisan classes —a desideratum only to be attained through the medium of the ruing generation—a special kitchen has been appropriated to the use of school children. This is fitted up with the most homely kitchen utensils, and with small portable stoves, suited to the means and use of working people. Sir Harcourt Johnstone, in moving the adoption of the report, spoke of the substantial good that the school was doing to the country at large. Teaching, as it does, economy in its higher and more comprehensive sense, with a knowledge of house management, a due regard to thrift; comfort, and the true principles of domestic happiness. Sir Daniel Cooper seconded the motion, and mentioned that no small amount of harm accrued from inexperienced persons being employed as teachers, some with no connection whatever with the school, others who had perhaps gone through a short course of instruction, but who, yet, were not qualified to Uach as certificated instructors. By this means discredit is brought on the South Kensington School of Cookery, whereas, if application were properly made to the lady superintendent, all "muddle" would be avoided, and the claeee would be conducted at a profit instead of a loss. Lord Granvflle congratulated the school committee on their success. He deprecated the little advance that has been made in this country in the art of cookery; And while admitting that no small amount of harm might arise from too good living, wai of opinion that a far smaller percentageof persons tuffer from too good cooking than from too bad. Baedeker, from whom he quoted as an authority on national cookery, while courteously saying that the badness of English food ha* been somewhat overstated, is of opinion that nothing could be worse than our treatment of vegetables. Lord Granville considers that the science of cooking may be put almost on a par with other intellectual studies, on the ground that it promotes the study of physic* and chemistry, and, from « mors]

point of view, induces patience, forethought, hrift, and industry. Amid some laughter, i>> made allusioo to the many good dinners 'leing given to the Plenipotentiaries at Berlin, toping that they might conduce to the bodily "trength and mental vigour of Lord BeaconsSeld and Lord Salisbury.

Sir T. Ackland in a few words drew attention to the necessity of an intelligent knowledge of cookery in the hospitals, and Sir C. Russell amused bis audience with an anecdote of the late Sari Russell, who insisted upon cooking a rice pudding at South Kensington, but, having made it, was fearful that " a little knowledge might prove dangerous," and, consequently, could not be induced to partake of it. The report having been adopted, Mr Leveion Gower, in returning thanks, deplored the enforced absence, the first time at their annual meetings, of Sir Henry Cole. To his energy and perseverance he attributed much of the success of the school; he was the first to suggest that cooking should be taught in classes, and to advocate the experiment of systematic practical teaching among all classes. Assistance was asked, not in money, but in the promotion of women's education in this brsnch of study. Some stress was laid upon the influence that good cookery might have in arresting the fearful scourge of drunkenneas which now embitters many a home, and lays the seed of misery not only in this generation but in those to come.

lord Shaftesbury, Mr Macjjregor, and some others having addressed the company, the meeting adjourned amid general satisfaction.