Juliet Corson Cooking School Text Book

Annotation

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Every cooking lesson should consist of the actual prepara tion of certain suitable dishes by the pupils, if the class is small, or by some of the number acting in turn as assist ants. When the class is large; the marketing should be done by them, or in their presence, in all possible cases; the kitchen, the fire and the utensils, put in order for the lesson by them, and the most capable of them should act as pupil teachers, aiding their less expert associates while practicing their own tasks. The expense of the lessons can be considerably diminished by allowing the pupils, their friends, or visitors at the lessons, to purchase the dishes at about their cost.