AUNT HILDA’S LETTER

Star (Christchurch), Issue 18805, 6 July 1929, Page 18 (Supplement)

AUNT HILDA’S LETTER

WISDOM ABOUT COOKS:— Ws may laugh without poetry, music and art, We may live without conscience, and live without heart We may live without friends, we may live without books; But civilised man cannot live without cooks! He may live without books, what is knowledge but grieving? He may live without hope—what is hope but deceiving? He may live without love—what is passion but pining? But where is the man who can live without dining? —Owen Meredith. * * * * * * ’Tis an ill cook that cannot lick his own fingers! —Shakespeare (“ Romeo and Juliet ”). ****** Cooks must live by making tarts, and wits by making verses. —Praed. ****** OUR OWN LITTLE COOKS’ PAGE. THE PLACE OF COOKERY IN ART. DEAR LITTLE FRIENDS,— To-night we present you with yet another of our Special Pages, and I fully expect it to be more popular than any yet, on account of its subject, “Something to Eat!” I thought at first that only the girls would be interested, but I have been finding out that numbers and numbers of boys can cook and turn out excellent dishes, too. I believe it is true that coconut ice is first favourite, but how many boys can make porridge and even pastry? The word “cookery” is derived from the Latin word, “ Coquus” (a cook), and of course you all know that cookery is the art of preparing food for human consumption. It is probably the very oldest of the arts. The ancient peoples were great eaters, but they did not have the same artistic methods that are in use now. For instance, forks, knives and spoons are of quite recent use; before their invention, the eaters used their fingers. You have often heard it said, “Fingers were made before forks.” and so they were! The Italians were the pioneers of modern cookery, and they introduced the use of forks. In the time of James 1., an old English book tells of how jest was made at that time of anyone who used those “ Italian neatnesses called forks.” The Italians introduced ices and many other dainties to France, and from them the French learned a great deal. As you know, the French chefs of to-day rank amongst the finest artists in the world. Methods have greatly changed within the last fifty years. We have evidence of it here in young New Zealand. Your mothers and fathers will remember the old crude “ camp ovens ” which were the sole method of cooking in the pioneer days. Then the wood and coal range won its way slowly, then the gas range, and finally to-day the last word in perfection, the electric range. Little by little, the instruments of cooking have been perfected, until it seems we really have perfection. But we who are older know that the perfection of to-day becomes the imperfection of tomorrow. Has it ever occurred to you how often we make excuses for eating? Every joyous and even sad occasion is marked by a feast of some kind; so. because of Its prominence, good cooks are always necessary, and an expert can always command a splendid salary. Now what are the requirements of a good little cook? Quite a lot of things to be reckoned with. First of all, a good little cook must be:—(1) Punctual. If dinner is at twelve, a good little cook does not prepare it for ten minutes past. All the time she is cooking she keeps an eye on the clock, and plans her work accordingly. (2> Spotlessly clean. No food is appetising if prepared by soiled hands with soiled utensils. Hands, clothing and utensils must be spotless for best results, both from the hygienic and the appetising point of view. See what Shakespeare said at the head of this page. (3) Methodical. She must work in an orderly fashion and contrive to obtain the greatest result with the least effort and expense. Some little cooks can turn out four or five cakes on the firing that another can turn out only one! Order and method save your pockets, and your patience. (4 • Efficient. She must be able to “deliver the goods” to use a common phrase. Her pies and cakes will be just the right shade, the right texture, and have the right appeal to the eye and the palate. (5) A good finisher. This is most important. Numbers of my little girl friends who cook turn out the most delicious cakes and pastry; but they disappear when the dishes have to be washed, and the kitchen looks as if it had enjoyed a snow-storm, on account of the quantity of flour that is scattered! A good little cook is most particular about clearing away and washing up every single thing she uses. This is most important, and quite the commonest mistake of the lot. Those are the chief points for very small people to consider, and if every bit of your cake is eaten that is sufficient reward for you. It takes quite a lot of brains and ability to cook anything properly, and any little girl who can cook a nice dinner is just as accomplished as one who can perhaps sing or dance well, for cooking has to be recognised as one of the arts also, and a most essential one. You ail get a fine chance these days by learning the rudiments of the art at school, but practical experience is really the best teacher. Now, a hearty greeting to all our little cooks to-night, and next Saturday at our party, we hope to sample lots of your wares! ****** “ RE-UNION ” DAY NEXT SATURDAY. Next Saturday! Hurrah! Hurrah ! It's nearly here, and the weeks of joyous anticipation will merge into the real enjoyment. I had better go over the chief points again. The party is open to every single person, whether members or readers of the “Star” or not. Some of you have the idea it is only for members. It is open to everyone who wishes to see hundreds of happy children and help along the best of causes. The doors will be open at 2.15 p.m. sharp, and dancing will commence at 2.30 p.m. Those who have not fancy dresses may wear ordinary dress plus a paper hat of any kind. A basket-steward will relieve you at the door of your little parcel of cakes. It would help greatly if any sweets that are coming in could be left at the “ Star ” office on the Friday or before 12 noon on the Saturday. There will also be ice-cream for sale, so bring along your pennies! Children's tickets are 6d, adults 3s; ticket money may be handed in at the door, or delivered to me either before or immediately after the party. There are two subsidies on all the money we make. Anything else? Yes! Those w-ho did not get a drink last year, owing to shortage, will be sure to get one this year! Also, please do'not bring any c igarette cards, silver paper or membership coupons to Aunt Hilda that afternoon, as I will have so many things to see to. My dress is beginning to look very nice. It will be great fun to pretend we are someone else for an afternoon, won’t it? Now I really think that is all. What we want now is a terrific crowd, plenty to eat. and we 11 all be happy as sand-boys. Country Starlets are particularly asked to introduce themselves to Aunt Hilda. It is our great “ Re-union ” day. Away you go now’ and try out some of the recipes our little cooks have prepared for you. Love to everybody and I'll see you all next Saturday. Your friend and co-worker, -~~The ticket-sellers have met with a ready sale, and numbers have applied for a second and a third supply. Well done!—A.H.