MRS GORDON'S “SCHOOL OF COOKERY.”

New Zealand Mail, Issue 771, 10 December 1886, Page 2 (Supplement)

MRS GORDON'S “SCHOOL OF COOKERY.”

The first of a series of twelve lessons in cookery in all its branches by Mrs 1 • M. Cordon, late of the School of Cookery, 281, Regent-street,. London, took place at. her 'residence, Molesworth-street, last Friday ’morning. The lessons, which are given in a large, well-ventilated room upstairs facing ‘the street, occupied a little over two hours, and were listened to yesterday with the greatest interest throughout, the ladies taking lengthy notes of the valuable hints which were given. Of Mrs Goraon s ability ias a first-class cook it is difficult to say too •much in praise. She is evidently an accomplished artist in her special line, and she ikissesses the gift of imparting her jpnowledge to her pupils. She stands on a raised platform, with her cooking Htove, which is one of Walker’s patents, and Is very similar in principle to that used by Mr Thomas at the Doll Show recently, handy near her. In front of her is a long tablef on which are placed the various g roury dishes as they are prepared. She gives the lessons in a chatty conversafional style, giving practical illustrations throughout. A special feature on which Mta Gordon insists in every lesson is that it is almost as important that the dishes abould be properly served up as properly cooked. She believes that the maxim “Cleanliness is next to godliness is r especially applicable.to cookery. She also | believes in and teaches economy m i cooking. Taken as a whole, the les- •: Bons are well worth the • moderate fee I wh'ch is charged, {and Wellington ladies 1 should not lose the opportunity of gaining experience in the art of managing the L culinary department of their households. I Tn the evening Mrs Gordon has a class lor i those who cannot attend the morning lessons, i and last Friday night a number o f very pal aj fcahle dishes were served up, the following pro. i gramme being gone through Kidney soup, ; fried fish, fish balls,, steamed beefsteak pud- ; ding, sago souffle, apple fritters, clarified ! £ at roux. The lessons take place four times I a week—on Mondays, Tuesdays, Thursdays, 1 and Fridays, from 10.30 to 12.30 in the f moirning, and from 7to 9 in the evening. Sirs Gordon again held her cookery classes on Monday morning and afternoon, when the following bill of faro was gope through : ; Jardinere Soup, Boiled Fish, Kedgere, Fowl : (trussed and dressed), Egg Sauce, Biead ; Sauce, Puff Pastry, Jam Tartlets Lemon [ Cheese Cakes. . The iadies present all ex- \ pressed: themselves.,as highly pleased with 1 the thoroughness of. the instruction and the ! manner in which the programme was carried r ou t. Classes were also held on Tuesday and ■ yesterday, and were well attended.