COOKERY AND TECHNICAL SCHOOL.

Evening Post, Volume LXXIX, Issue 77, 2 April 1910, Page 14

COOKERY AND TECHNICAL SCHOOL.

A writer in the Daily Mail think* that the less capable of women cooks may be forced into moro considerate ways when the contemplated cookery, technical school at the Westminster Technical Institute has produced som« finished/cooks. It is proposed to apprentice youths who desire to take up cookery as a profession and to train them by scientific methods in all branches pertaining to the art of cookery, oastry, and confectionery. The teaching re t* be done by practical demonstrations, lectures, and lessons. Famous chefs from the big Londoa restaurants and hotels will take classes. The boys will thus have the benefo of their instructors' practical experience instead of, as usually happens in such" cases, being taught by teachers skilled in theory only. Boys are to enter the classes whea they are about fourteen years old- Start* ing first with instruction in the pieparation of simple dishes, they will pass on to the making of subtler daintier Ifc is proposed that a saart should be made> with about fifteen boys, whfc should, after their course is finished, be apprenticed out to chefs at the big restav.-ants to be properly "finished." The suggested daily school timo-table is : English, one hour ; arithmetic and bookkeeping, two hours , French, four hours ; physical exercise, one hour j three-quarters of an hour in the kilcueiVi and one quarter of an hour in the technical class-room. It is quite possible, says Mr. Hermann Senn, the secretary of the Universal Cookery and Food Association, that the present experiment will Tesult ut time to come in the installation of men. cooks in the ordinary household's ataff of servants. Of course, at present they would, be able to find places for all th» boys they train at hotels and restaurants. A boy cook will finish his course of school training when he is nineteen. Although he would then be too inexperienced to undertake the duties of a chef at an hotel, he would be perfectly cap able of cooking a dinner for a family. THE COOK AND THE MARKETS. It is possible under thess condition! that a, useful system thac obtains in Paris might be adopted, where a considerable number of houses have men cooks instead of women. Here the cook manages the household accounts. He is given a salary. In addition he is allowed so much per week to go marketing with, to buy the food necessary for the household. This sum varies according t<i tha number of people in the family and th© amount of entertaining done. At the end of the week or month, as the case may be, the cook is given a commission on the amount of money he has saved by his skill in purchase and management. liy this means the mistress of the household has been '.eiieved of all the vexatiouß commiisanal worries and bo forth.

A London clothier was never known to acknowledge that he didn't have anything a po«siblo customer might a^k /or. One day a customer entered the shop and ask. cd if he had any trousov made csytscially for cne-legt?ed men. "Certainly, 1 " replied the merchant. "What kind do you want?" '"Dress pants," said the man. "Tho bost you've got." Hurrying into the rear of the shop, the enterprising merchant snatched a pair of trousers and snipped off the right leg with a [•air of Bhears. Hastily turning under the edge* he presented them to the cu^omer. "That's tho kind I want. What'r tha price ?«V "Thirty shillings." "Well, give me a pair with the loft log off." A month later tho clothier was pronounced I convalescent