RARE ENGLISH RECIPES

Evening Post, Volume CXIX, Issue 94, 22 April 1935, Page 13

RARE ENGLISH RECIPES

(From "The, Post's" Representative.) LONDON, March 30.

Recipes discovered as the result of years of research all over the British Isles in castle, mansion, and cottage are being tested in the University of Cookery at the Ideal Home Exhibition. Some have been handed down with care from generation to generation. Others, in the increasing rush of modern life, have almost been lost and only rediscovered and remembered with difficulty.

"Frumenty," the oldest ot them all. had its origin many centuries ago and is still served in some of the hunting counties as a cold morning's standby. "Solid Syllabub" and "Singing Hinnie" are other strange names to very simple and easy-to-make English delicacies. The recipes represent some of the finest examples of good old English fare discovered and saved for posterity by Miss Florence White, President of the English Folk Cookery Association.

The "University Course" is a novelty for the exhibition. Throughout the month the programme of. lectures and demonstrations will -be repeated twice and the sessions are free. On the "Sensible Slimming Day" the problem of slimming in relation to good cooking is being scientifically demonstrated. The London' School of Dietetics shows how one may regain slimness and recover the ideal figure by quite simple and well-balanced meals. A short opening lecture by a wellknown doctor explains food values and their effect on the body. The Borough Polytechnic provide nourishing meals costing less than one shilling a head on "Economy Day." On "Spring Day" original menus for cold foods and fresh salads of all kinds are dealt with. Ideas for avoiding cooking in hot weather and for the preparation of complete weekend menus on Saturday morning and of picnic foods are given.

An Arab expert shows the way to make coffee, and the Empire Tea Growers teach the fine points of tea making. Cooking by, gas, electricity, oil, and special cookers are all demonstrated at the University of Cookery.