EUROPEAN COOKING.

Huntly Press and District Gazette, Volume XVIII, 17 November 1931, Page 2

EUROPEAN COOKING.

Miss Helen Fraser, the energetic Scotswoman who is chairman of the new women’s hospitality committee in London, has recently come baek to London from the-Continent with a scheme 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 for chefs in small hotels, and their knowledge should spread by degrees through the country. Their threemonths’ course under the head of a famous school of cookery in Budapest would cost about £7O inclusive, but there is a possibility of scholarships for this amount being founded. In this short space of time the student would learn how to cook Hungarian 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 pettit 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 be 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 food.