TRAINING COOKS & WAITERS.

Dominion, Volume 6, Issue 1626, 18 December 1912, Page 2

TRAINING COOKS & WAITERS.

A promising gastronomic innovation is the training school for cooks and waiters under the London County Council schools, writes tho English correspondent of the "Australasian." During the Cookery Exhibition nt the Horticultural Hall, a luncheon • was cooked and served by these County Council boys. Tho menu would have tested the powers of a highly-train-ed Parisian chef. It included paupicttes do solo, cordon rouge with a li<rht wine sauce, poulet en , casserole, and Swiss cheese fondu. In the exhibition, however, there were proofs of a more utilitarian form of cooking. In the so-called "People's Kitchen" samples of ten appetising soups were shown, each of which cost no more than one halfpenny a bowl. Thirteen meat dishes with vegetables were also on view, each costing a penny to a penny half-penny. The demonstration of army cooking, illustrating the saying .that an army fights upon its stomach, and the British Red Cross Society's demonstration of preparing food for wounded solfliers, wore oilier interesting features of 'the Cookery Exhibition. Perhaps tho next generation will havo solved the problem of the "too quick lunch," and tho overlons dinner, which has wrought so much ill to the present ago.