In these few pages it is our object to give, as clearly and concisely as
possible, directions for the formation and conduct of the Jewish Cookery
Classes which are now increasing among us. Several years’ experience at
the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has
enabled us to ascertain accurately the cost of starting and maintaining
such a class, and we have endeavoured to give a clear statement of the
necessary expenditure, together with a list of the requisite utensils.
“In schools in which the Inspector reports that special and appropriate
provision is made for the practical teaching of cookery, a grant of four
shillings is made on account of any girl (over twelve years of age
before the conclusion of the course) who has attended not less than
forty hours during the school year at the cookery class, and is
presented for examination in the elementary subjects in any
Standard.”[2]—(New Code of Regulations, 1882.)
A class-room can easily be adapted as the kitchen by the introduction of
a good-sized cupboard and a simple open range. A kitchen table should be
procured with screw legs, so that it can conveniently be taken to
pieces, and removed after the lesson.
Two or three demonstration lessons, at which a large number of girls may
attend, given at the commencement of the course, will enable the girls
to set about the practice lessons with some degree of facility. No
demonstration should last longer than an hour and a half, so that the
teacher may secure the entire attention of the pupils. These lessons
will afford an opportunity for dwelling on the value of foods, both from
an economical and medical point of view.
The practice lessons should last two hours, so that there may be plenty
of time for the pupils to thoroughly cleanse and put away every article
used, scrub the floor and table and tidy the hearth. In these two hours
the luncheon hour might easily be included.
The number of girls at a practice lesson should never exceed twelve, and
they should work two together at one board. They should be shown how to
weigh carefully each ingredient, and should themselves regulate, by a
clock, the cooking of their own dishes. Perfect order must be
maintained, and it is very necessary that neatness should be insisted on
throughout every stage, and that special attention should be paid to
personal cleanliness. The girls should be made to read through the
recipe to be prepared, and to collect all the ingredients required
before they actually commence to cook.
It is desirable that the various processes should be carried on with the
simplest means, so that every girl may be fairly expected to find in her
own home all such utensils as are employed during the lesson. It is,
therefore, better to avoid the expense of a mincing-machine,
knife-machine, and other labour-saving appliances.
Footnote 2:
In order that the school may gain this grant, the teacher must have
passed the requisite examination of the National Training School for
Cookery.