In New South Wales, the teaching of Cookery in connection with the Public Schools has long been advocated; and about ten years ago, special lectures on the subject, and demonstrations, were given under authority; these did not, however, then lead to any practical results.
Early in 1886, Mrs. Fawcett Story, who had previously taught Cookery successfully in connection with the Sydney Technical College, was appointed, on probation, lecturer and demonstrator in Cookery and Domestic Economy to the students at Hurlstone Training College, the object being to qualify such students as Instructors of Cookery for schools in which they would in the future be employed as teachers. After three months successful work at Hurlstone, Mrs. Story's appointment was confirmed and she has continued to carry on the work.
At first appointed "Instructress," she now takes rank as "Directress of Cookery."
In 1889 a Cookery class was established at the Fort Street Public School, and this proving successful, the instruction was extended to other schools. Three classes of work were embodied in the plan arranged to be carried out, namely:--
* 1. An Elementary Cookery Course, *
* 2. A Plain, or Intermediate Cookery Course, *
* 3. A Teachers' Course, *
and at the close of 1890 the numbers receiving instruction had reached 270.
In 1891 the work was extended to the Sydney and Suburban Schools.
Classes were also established in connection with those of Bathurst and Goulburn, and arrangements for training a class of Pupil Teachers in this important work were made and carried out. In 1891 the number under Cookery Instruction in connection with the school reached 757, and during the year 1892 arrangements were also made for extending Cookery Instruction among the masses of the people on the basis already described.
It should also be remembered that classes for Cookery Instruction have for some years past been established in connection with the Technical College in Sydney, and more recently in the similar colleges of the larger towns and centres.
As far as Victoria is concerned, I am under considerable obligation to Mr. T. Brodribb, the Secretary of the Education Office, Melbourne, for the following information. It would appear that although the subject has not been systematically taught throughout the schools, instruction in Cookery has been given by experts to the elder female pupils in a number of Metropolitan State Schools for the past two years; two courses of 12 lessons being undertaken in each school between the months of April and November. The instruction has consisted of the preparation of plain wholesome dishes and sickroom Cookery; the proper care and arrangement of the various utensils employed forming an important part of each lesson. Reports obtained from Head Teachers show that, in most cases, the lessons were productive of much benefit to the children, and were thoroughly appreciated. At present, however, the teaching of the subject has been temporarily interrupted; but it is to be hoped that before long a recognition of its vital importance will enable measures to be taken for its permanent continuance.
COOKERY IN ITS RELATION TO HEALTH.
We are drawing nearer and nearer to an appreciation of the power which Cookery wields in the preservation of health, but this awakening as to its value has been too tardy, indeed, it has been from a slumber of centuries. Not that good Cookery has not been practised from time immemorial, but its recognition from a scientific point of view is almost within our own day; and even at the present time, dietetics, or that department of medicine which relates to food and diet, is only gradually assuming a position which is destined ultimately to become second to none. Moreover, there is still ample room for improvement in this direction, and matters will not be rectified till a comprehensive study of food and its preparation, both for the healthy as well as the sick, is embodied in the curriculum of modern medical education.
Not so long ago THE LANCET made reference to the Edinburgh School of Cookery and Domestic Economy, which had been opened by the Princess Louise. It was pointed out that good cookery had more to do with health and comfort, and therefore with domestic happiness, than any other known accomplishment. In the same article, moreover, it was remarked that it would be out of all keeping with the position of Edinburgh as a medical centre, if the importance, in sickness, of good cookery and suitable food were not fully recognised. In conclusion, the same authority expressed the hope that this commendable example would be adopted by many other towns.
All this is satisfactory in showing that the preparation of food for the table is a subject which can no longer be pooh-poohed, and there are other signs and tokens which unmistakably point to the same conclusion. As a proof of this it is only necessary to point to the fact that eminent physicians have written prefaces to works on cookery, and more than this, have contributed to the literature of the same.
There is a very excellent handbook by Phillis Browne, to which the late Sir J. Risdon Bennett, a former President of the Royal College of Physicians, London, contributed the prefatory note. In it he remarks, the value of wholesome and properly-cooked food has never been sufficiently understood or appreciated in the United Kingdom. "In scarcely any other country," says he, "does so much prejudice and ignorance prevail on the subject of food and its employment." And in proceeding to speak of the growing tendency to make instruction in cookery a part of ordinary education, he adds that this must be a subject for sincere rejoicing with those who desire both the moral and physical welfare of the poorer classes. This is not the only evidence of interest which the same physician took in this matter, for he has also written an admirable and lengthy article on Food and its Uses in Health.
But there is another writer to whom the English speaking people are deeply indebted for a knowledge of all that pertains to food and cookery; I refer to Sir Henry Thompson, the eminent London surgeon.
His work on FOOD AND Feeding has already run through six editions, and one can only hope that he will long be enabled to benefit his race by a succession of issues. He has written other volumes on the same subject, and further, by his contributions to THE NINETEENTH CENTURY and The Lancet, he has materially raised the status of the culinary art. And there are also quite a number of works on diet, and on food, written by well-known authorities in the medical world, so that the science of dietetics must eventually attain an unassailable position.
The preceding naturally leads up to the main point, namely, the controlling influence which cookery exercises over health. Now if I were asked to name the one single cause which produces more indigestion than anything else, I should unhesitatingly answer, bad Cookery. Many people Fun away with the idea that good Cookery is necessarily elaborate Cookery, and that in consequence it is quite beyond the ordinary purse. Such is not, by any means, the case, and as a matter of fact good Cookery aims at getting the best possible results at the least possible cost. Herein lies the excellence of French Cookery, and as I have occasion to remark elsewhere, the bulk of the population in that country live infinitely better than does the average Briton.
Indigestion, then, is the great primary result of bad cookery. But, on the other hand, let us hear what Dr. Lauder Brunton has to say on the score of food when properly prepared. "Savoury food," says he, "causes the digestive juices to be freely secreted; well cooked and palatable food is therefore more digestible than unpalatable, and if the food lacks savour, a desire naturally arises to supply it by condiments, not always well selected or wholesome."
But important as good Cookery, in itself, may be in its influence upon health, there is still another essential, which must not be overlooked. And it is that of variety. The oft-quoted phrase of TOUJOURS PERDRIX bears upon this very point. It is a way of saying that even a luscious dish when constantly repeated becomes wearisome, or, in other words, that there is too much of the same thing over and over again. And if a ceaseless repetition of the same dish--however well it may be cooked--palls upon the palate, it is at least certain that it is equally burdensome to the stomach. Dr. Horace Dobell well expresses this fact when he says that it is of the highest importance to avoid unnecessarily limiting the variety of food allowed to all persons, but especially to those of poor appetites and troublesome digestions.
Monotonous, uninteresting meals depress the spirits and are subversive of appetite, digestion, and nutrition.
COOKERY AS A PREVENTIVE OF DRUNKENNESS.
Plutarch tells us that Themistocles laughing at his own son, who got his mother, and by his mother's means his father also, to indulge him, said to the boy that he had the most power of anyone in Greece: "For the Athenians command the rest of Greece, I command the Athenians, your mother commands me, and you command your mother." In the same way it is easy to make a defective system of education responsible for much of the existing drunkenness. First of all we have a scheme of education which fails to provide instruction in a girl's domestic duties; then we have the wife who undertakes the task for which she has never been properly trained; next, instead of well-cooked and very much varied meals, we have a conspicuous and a disastrous failure; and finally, we have the bread-winner driven to the public-house--and happiness has left that home for ever. But this is an old story, yet, unfortunately, it is a true one; and it will continue to be true until a clearer perception of what a domestic training should be is more universally recognised. I am sure that I do not exaggerate when I say that millions of our English-speaking race are living this life without the slightest glimmering of what domestic content might be theirs.
Surely the word "home" for the artisan should signify something more than a place where he is badly fed. Still, it is a solemn fact that no more concrete definition of the word has ever been forthcoming. Now, such a state of affairs cannot be excused on the score of expense, for the crowning triumph of good Cookery is its very cheapness.
It has already been mentioned that the late Sir J. Risdon Bennett did not think it beneath his dignity to write a prefatory note to a Cookery Book. He has also pointed out that Cookery is a subject which deserves more attention at the hands of those who have the welfare of temperance at heart. He believed that a knowledge of wholesome Cookery would do much to make home happy; to keep the men away from dissipation and intemperance; and to make the children healthy and cheerful. The same idea is expressed by Sylvester, who remarked that Cookery should be most popular, because every individual human being is directly interested in its success. As he says, the real comfort of the majority of men is sought for in their own homes, and every effort should be made to increase domestic happiness by inducing them to remain at home.
And long, long ago a quaint old book, Markham's English Housewife, published in 1637, contained the idea in a nutshell, as the following quotation will show: "To speak, then, of the knowledges which belong to our English housewife, I hold the most principal to be a perfect skill in Cookery. She that is utterly ignorant therein, may not, by the laws of strict justice, challenge the freedom of marriage--because, indeed, shee can perform but half her vow--shee may love and obey, but shee cannot cherish and keepe her husband."
Opinions such as these are based on the soundest common sense, indeed no one could honestly oppose them. But it powerfully adds to their weight to find them thoroughly endorsed by the representative medical authority of THE BRITISH MEDICAL JOURNAL and THE LANCET; the former has from time to time insisted upon the self-same truths, and strenuously urged their practical adoption. These contributions are somewhat too lengthy for complete reproduction, but the views expressed may be briefly referred to. It was maintained that English people have much to learn from the French methods of Cookery; that these are not merely tasteful and appetising, but that they are extremely economical; that materials which the English housewife throws away as useless, her French sister skilfully converts into toothsome and nutritious food; and that it is only an increased knowledge of Cookery which the poor need to render life more agreeable.
THE LANCET also, in an admirable article on "Culinary Civilisation,"
spoke of the need of women becoming acquainted with the modes of concocting palatable food, if they wished to maintain their domestic power. It was further pointed out that if the husband was to be prevented from neglecting his family, the wife must see that he had well-cooked food at home. And lastly, it was tellingly set forth that when women had fully mastered this lesson a step in civilisation would have been gained, which would show in increased health, increased prosperity, and happier domestic hearths.
But I cannot conclude this portion without a special reference to some remarks by Madame Emilie Lebour-Fawssett. They occur in her most admirable book FRENCH COOKERY FOR LADIES, and are so sensible that they should never be forgotten. "I like," says Madame, "to place before my husband, who has been hard at work all day long, a nice tempting dinner, very much varied and well cooked; and I cannot, repeat it too often, it is one of the strongest ties of home life, and I am sure many a man in the day, when he is most busy, unconsciously smiles inwardly at the prospect of the nice little dinner awaiting him at home, when his hard day's work is over. Small, dainty, well-made dishes gratify your husband's appetite, help to keep him healthy, prepare him a good digestion for his old age, and save your purse."
In another part of the book, a little farther on, she remarks:---"One of my chief objects also is to teach the great mass of people to make better use of the numberless good things there are to be obtained, and thereby keep their husbands away from the public-house. It stands to reason that if a man who has worked all day comes home and finds nothing warm and appetising prepared for him, he will go away quicker than he came, and spend at the first hotel the money he would otherwise have gladly spent on his family if his wife had tried and knew how to make him comfortable; and, there is no denying it, the greatest comforts a man can have after a day's work, be it manual labour or brain work, are a good meal and a quiet corner in which to smoke his pipe or cigar."
COOKERY IN THE FORMATION OF CHARACTER.
Yet, valuable as it may be in all these foregoing respects, Cookery has something more to recommend it, which gives it precedence before everything else in education; and though this is saying a great deal, I shall endeavour to demonstrate that it is perfectly true. I have already shown that Cookery is of superlative benefit, both in ensuring health and in acting as a preventive against habits of intemperance.
But it is as a medium for training that Cookery is at its very best; for it is in reality an art; indeed, it is a master art. At the same time, also, it is a science--the science of applied chemistry.
There are no other elements of education which thus blend within themselves these two factors--the practical and the scientific.
To commence with, Cookery requires accuracy. The instructions given with any recipe are sufficient to show this. They tell you to take so much of each thing, to proceed in a certain way, and even what time to take in the cooking. It also calls for attention to detail.
Carelessness in Cookery is just one of the rocks on which disaster occurs. An English duke, an ambassador at Paris, was desirous of giving the CORPS DIPLOMATIQUE the treat of a real English plum pudding. The fullest directions were given to his chef--all, indeed, with the exception of mentioning the pudding-cloth. When the eventful time arrived for its appearance, to his dismay several stately cooks appeared, each carrying a tureen of dark-looking fluid. The omission of the pudding-cloth was fatal. Cleanliness is another of the cardinal virtues of Cookery. The very thought of anything else would be repulsive. By the way, that fine old saying, "Cleanliness is next to Godliness," does not come from the Scriptures, as many suppose, but from one of John Wesley's sermons.
Cookery also exacts punctuality--for have we not Brillat-Savarin's dictum that of all the qualities necessary for a cook the most indispensable is punctuality? If any important matter connected with the process of Cookery be not attended to at the exact moment it is required, nothing can afterwards rectify it. A little delay in attending to this thing, or a little delay in attending to that thing, and whatever is being cooked is irretrievably spoiled. And, moreover, it is not to be forgotten that cookery is of signal benefit in inculcating the advantages of a wise economy. With proper Cookery nothing should be allowed to go to waste, nothing should be thrown away, unless it be absolutely useless. There should be good housewifery; everything, even the veriest scraps, may be turned to the best account. The stock pot will absorb many nutritious and wholesome odds and ends, which would otherwise be consigned to the dirt-box. The loss that actually takes place in many kitchens is without the shadow of an excuse; sometimes the best part of a cold joint is deliberately cast aside.
A NATIONAL PLEA ON BEHALF OF AUSTRALIAN SCHOOL COOKERY.
But there is still something else to be urged on behalf of Cookery, and of School Cookery in particular, which places it immeasurably before even the preceding. I have claimed for Cookery that it develops certain habits which are of the greatest importance in the formation of character; yet, as I have just remarked, there is something more than this, which renders it of priceless value, and of what this consists I shall do my best to explain.
Every one who has the welfare of Australia and of Australians at heart must feel no little concern at that growing indifference to domestic life which is so much the characteristic of our girls. Once a girl has left school, she seems to think that the household is no longer any place for her; she consequently ceases to take any interest whatever in the many matters which constitute the management of a home: her one aim is to get into "business," as it is called. It appears to be immaterial whether she is to be a dressmaker, or milliner, or saleswoman, or employee in a large establishment, as long as she gets away from home.
Now, all this is greatly to be deplored, and has a disastrous influence over the whole of Australian family life, because it must happen that many of these girls eventually marry, and commence their new existence under the most unfavourable conditions. In the first place, they are totally ignorant of everything connected with household management, and what is far worse, they have almost a contempt for it.
What the result is, in too many cases, I have already dwelt upon,-- either the husband and the family suffer from the effects of bad Cookery, and unhappiness and ill-health follow, or else the bread-winner flies to alcohol in order to forget his troubles.
It must not be imagined however, that this condition of affairs is altogether beyond remedy, and that our Australian girls are hopeless in this respect. No, on the contrary, those of whom I have just spoken are as attractive and fascinating--as Australian girls always are; but it is a thousand pities that they do not possess a greater appreciation of the importance of home life. Still, after all, may it not be that our educational system is defective in that it does not implant--all through a girl's school life--a love of Cookery, and of domestic management? It is during this impressionable age that all these truths can be so well indoctrinated. Indeed, I am thoroughly convinced that one of the greatest defects in the superlatively scientific education of to-day, as far as the girls are concerned, is the neglect which these matters receive; for it stands to reason that if they are passed by during school life, they are never learnt at all.
And, further, it should not be forgotten that a cook is always able to command high wages. That is a fact which should not be lost sight of, although perhaps it is some what mercenary. A cook need never fear but that she will always be in constant employment. Ah, yes! Max O'Rell got in a home thrust when he declared that "the average woman who finds herself alone in the world could earn her living if she could cook-- but she can't."
CHAPTER IX.
AUSTRALIAN FOOD HABITS AND THEIR FAULTS.--A PLEA FOR THEIR IMPROVEMENT.
It is somewhat curious that, among the many questions which pertain to the national life of Australia, little, if any, attention has been directed to the influences which the daily food and habitual dietary exercise upon the present, and in what way they will affect the future population. And yet it must be apparent that the life of a nation is moulded in no small degree by its daily fare, by its general food habits, and still more by the fact of its living in conformity with, or in direct opposition to, its climatic requirements. It is evident that the natural dietary of the earth's inhabitants is controlled largely by the particular region in which they dwell. Thus the Hindoos, and contiguous Eastern nations, subsist mainly upon the cereals, in which rice plays so prominent a part. The Greenlander's fare, on the contrary, consists almost entirely of oils and fats; indeed, on this point Sir Anthony Carlisle relates the following anecdote:--"The most Northern races of mankind," says he, "were found to be unacquainted with the taste of sweets, and their infants made wry faces and sputtered out sugar with disgust, but the little urchins grinned with ecstasy at the sight of a bit of whale's blubber." In the same way the Arab is a date-eater and the Kaffir is a milk consumer. These facts being borne in mind, it will be desirable to ascertain whether the usual food habits obtaining in Australia are those which the nature of the climate renders advisable. If, as a result of such an inquiry, it be demonstrated that the dietary customs followed here are not in harmony with the climatic conditions, it would, perhaps, be well to suggest in what direction amendment should take place.
A reference to the isothermal lines in any physical atlas will be of considerable value in assisting us to the elucidation of the subject under consideration. These are certain lines drawn over a chart of the earth's surface, on which are located those cities and regions where the mean annual temperature is the same. Thus the mean annual temperature of Sydney is 62.9 degrees; the corresponding line in the northern world runs through Naples and Lisbon in Europe, and a little below the central portion of the United States and California in America.