GOOD COOKING

Wanganui Chronicle, Volume 76, Issue 108, 10 May 1933, Page 2

GOOD COOKING

The pointed remark recently made that there is something wrong when a good typist is easier to get than a good cook should be taken to heart, states an exchange). Unfortunately, they’ may not be taken to the hearts of the right people. That is, by those who might be led to choose cooking as a career, or, at least, to realise the importance of good cooking in national life. Wo can do without typists better than without good cooks. Everyone from the highest to the low wants, or needs, good cooking, even though there be those who say: “I don’t really care what I cat,” and bfKevo it, yet cooking remains one of the Cinderellas of the arts and crafts. In this day, at least, we arc not talk ing of cooks who took themselves as seriously as the famous Vatel who committed suicide because the lobsters did not arrive to make sauce for a king’s dish of turbot. That, perhaps, was overdoing a sense of responsibility But one could wish that cooking were taken more seriously. The effect of cooking upon health, of health upon temper, of temper upon the affairs of the world, might inspire lectures, Lenten or other, which would bring about reformations. Instead, we have people talking as if an interest in food and cooking wore something of which to be slightly ashamed, something to which one should rise superior. The old cook is sometimes a neglected figure. One says. “I have been a cook for many years, but now on account of mv ngo no one wants me. I commenced service nt 11 years of age. and got Is a week; I worked my way up to £5O a year.”