WELCOMING OLYMPIC GUESTS

Evening Star, Issue 22382, 4 July 1936, Page 26

WELCOMING OLYMPIC GUESTS

INNKEEPERS' WIVES AND DAUGHTERS PREPARE INSTRUCTIONAL COURSES IN COOKING [By Susi Te cbn eb-Schaf.ping . ] The dermans, they eat nothing but “pigs—knuckles and sauerkraut'’ or “ bock-wurst and beer.” Unfortunately such remarks are sometimes to be heard even to-day. But they are hardly fair, for German cooking- is better than is commonly supposed. Especially in,the larger cities and in the better hotels a guest can obtain almost any dish he desires, well prepared and nicely served. And if perhaps everything has not been all that might be desired in out-of-the-way places lying off the beaten track of travel, the excellent idea has now been conceived of establishing regular courses of training in cooking. This plan is in charge of the household management department of the innkeepers and Lodging Housekeepers’ Association, and it is intended to offei to air wives, daughters, and sisters of innkeepers courses of instruction in the preparation of all kinds of culinary delicacies for the benefit of their Olympic guests. Not only should visitors find delight in the walls and towers of the chantying old cities of Germany, but in the good things they get to eat. Particularly in view of the Olympic year 1936 good care will bo taken that the foreign visitor to the “ Rauhes Alb ” in VV uerttemberg will not have his bill of fare limited to “ spaetzlo ” (a kind of dumpling), but will be able to choose from a variety of vegetables with his meat course, and that in Bavaria a good piece of roast beef can bo had in place of the famous “ white sausage.” The Berlin branch of the above-men-tioned associr, ;u has been giving these courses, open „o wives, daughters, and sisters of innkeepers, ever since the fall of 1934. . The course lasts from 10 to 14 days, and ebsts 50 marks. Travelling and lodging expenses must bo borne by the atudenta, but their board is given them in connection with the cooking instruction which .they are receiving. In spite of the fact that to take such a course involves the outlay of a. considerable amount of money, the number of applicants coming from Germany’s 190.000 small inns and hostelrics shows that this training is looked upon as a good investment. The'courses are given in 20 different districts throughout the Reich, and are confined for the most part to the “ dead season ” rather than to the tourist season. Most applicants choose a section of the country far removed from their home to take the course. For instance, the innkeeper’s daughter from the Rhine, who wants to marry “mine host” of the Hotel Lorcley, applies to take the course at Koenigsberg, 9o that to her knowledge ofRhenish cooking she may learn something of East Prussian culinary art and be able to prepare “ Schmand ” potatoes and the genuine Koenigsberg “ hash.” The wife of the proprietor, of “ The Jolly Pike” in'the Spreewald goes to Hamburg to learn how to cook “ Hamburger steak ” or deepsea fish of all sorts. Altogether about 2.000 women have taken this course of instruction during the last six months. It goes without saying that these courses of instruction are not limited to cooking only. When a dish is prepared it will be- scientifically explained just what the difference in nutriment exists between boiled and steamed meat, between parboiling and stewing, and between roasting and broiling. Instruction is also given in the treatment and care of lager beer and the mixing of good-tasting and wholesome alcoholic beverages,' always accompanied by an explanation why the method employed or the ingredients used are the best. Special attention is given to the diet kitchen. The art of serving food in an attractive manner plays an important part In the instruction. ' A tastefully and attractively served luncheon or breakfast is the best card of recommendation which an inn or. hostelry call have. It is also demonstrated practically that for the same money one can accomplish much more if one understands how to spend judi dally, and that by no means are the best-run households those which purchase everything on' 1 a large scale and at fancy prices. Tours of inspection are made to public ■ markets, slaughter houses, refrigeration plants, and stove factories. Instruction is given in the

choosing, of merchandise, bookkeeping, dietetics, and the technique of the note! kitchen. This alt erna les with practical cooking, from the : preparing of a plain raisin sauce to ‘a fancy sauce bearnaiso and from boiled, beef td tournedb a 1* Rossini. That the whole plan is proving a great success is due in large perl to the personality of the director-in-chief, Gustav Leitz. chef de cuisine of one of Berlin’s fashionable restaurant* and a than of international repute. The days cf the course are busy and strenuous ones, but all who take pari are full of enthusiasm.. A young girl from the Lueneberg Heath said of the training course: “ The spirit*of comradeship is perfect. All_ differences of ago or previous experience are forgotten when we put on our aprons and caps and go to work. No one eversays. ‘I do this another/ way ’ or;’•* I would not have any use for this dish.’ We feel that we are learning a great deal, and many of us want to take the advanced course, which is only . given _ia Berlin and to those'who have a : certificate., I am already, looking forward to being able to cook so well when I go back to our little hotel on the heath that the motorists who stop_ 'to din* with us will open their eyes with astonishment at the good; dinner I giv# them.” , ;