Page:Mrs Beeton's Book of Household Management.djvu/57

Rh {| !width=40 colspan=3 |Per Year. !colspan=3 |Per Quarter. !colspan=2 |Per Month. !colspan=2 |Per Week !colspan=1 |Per Day. !colspan=3 |Per Year. !colspan=3 |Per Quarter. !colspan=3 |Per Month. !colspan=3 |Per Week. !colspan=2 |Per Day.
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Cooking.—Although the housekeeper does not generally interfere much in the actual work of the cook, yet it is necessary that she should possess a good knowledge of cookery; for she has to direct the work of others. In some establishments cakes, bread, jams, pickles, etc., are made in the still-room under the housekeeper's superintendence.

Instruction in Cookery.—Happily it is now usual for all young people to learn something of this art, and it is a valuable accomplishment, no matter to what class they belong, for at some time of their life it is sure to be of use. A great many, too, who do not actually have to cook themselves are glad to have the power of checking the work of their cooks, who without such a check would become domestic tyrants. With servants of this sort a mistress who knows nothing of cooking is powerless. Before the existence of cookery schools instruction could only be obtained at home, from the mother, housekeeper or cook, but now many who desire instruction prefer to avail themselves of the many opportunities offered by the cookery schools and classes. This course has advantages to recommend it; for that a practical teacher, while allowing the pupil considerable freedom of choice, takes care that the lessons comprise dishes which teach the principles of cookery, as well as mere manipulation of the materials. A good teacher also endeavours to inculcate habits of economy, cleanliness, and tidiness besides the mere details of the science; but if the cook were to teach on the same lines her motive might be misunderstood, and her advice resented. If the pupils would always practise in their own homes the tidiness and cleanliness they are taught in the schools, they would be less frequently regarded as a nuisance by the cook. Novices should make a rule not to use unnecessary utensils, to wait on oneself as much as possible, and to clear away all materials and utensils when they have finished.