EUROPEAN COOKING

Evening Post, Volume CXII, Issue 90, 13 October 1931, Page 13

EUROPEAN COOKING

"FINISHING SCHOOLS"

Miss Helen Fraser, the energetic Scotswoman who is chairman of the new women's hospitality committee in London, has recently come back to London from the Continent with a schemo for broadening the ideas of British cooks and housewives (states the "Daily Mail"). The scheme is to send English domestic economy students abroad to cookery '' finishing schools." Hungary,, the country of luscious cakes and amazing vegetable dishes, has already agreed to take, part, and other nations are considering the proposal. ' ■ . •' On their return these girls, will become cookery teachers in schools or chefs in small hotels, and their knowledge should spread by degrees through the country. Their three-months course under the head of a famous school-of cookery in Budapest would cost about £70 inclusive, but there is a possibility of scholarships for this amount being founded. In this short space of timo the student would learn how to cook Hun- j garian. dishes which could be made just as simply in English homes as in Continental ones. She would learn how to cook vegetables in more interesting ways than ours, how to use rice and corn, red peppers and dozens of flavourings; how to make those delicious petit fours with which the cafes of Central Europe tempt visitors, and a hundred and one other recipes would, through her, find their way into England. Then, perhaps, we should bo able to keep in England the English men and women who go abroad every year for their holidays, largely on account, "some will honestly admit, of a desire for variety in their food.