COOKERY DEMONSTRATION

Gisborne Times, Volume XXV, Issue 2021, 5 March 1907, Page 2

COOKERY DEMONSTRATION

About thirty ladies were iiresent at a demonstration lesson in cookery at the Technical School last evening. Mr AV. Morgan, -in introducing Miss Lousley, regretted that the weather was so inclement; had it been more favorable he thought that the room would not have been large enough to hold them. He also intimated that they wished to make all the use they could of the institution, and the committee were prepared to start classes oitlier in the afternoon or evening. He said that owing to tho wet night another demonstration would be given on Thursday evening next at 7.30. Miss Lousley then set to work and impressed all by her practical methods, and her complete knowledge and mastery of the subject. She has had a thorough tuition, having been a pupil of Mrs Miller (Dunedin). AA'lien the dishes were cooked they were given to the visitors to sample, and the ladies present expressed themselves very well pleased with the results. Great interest was taken in the demonstration by the ladies, and Miss Lousley’s instructions were listened to with the closest attention. The indications give much hope for the success of the class, and that full advantage will be taken of tho opportunity. Tho secretary is prepared to form classes for girls and adults, and is especially desirous of enlisting girls of between 14 and 18 years of age who are in business, and who otherwise have not much chance of learning so valuable ail accomplishment as cookery. Over 200 girls of the sth, 6th and 7th standards from town, and the girls in the 4tli, stli and Gtli standards from the country come in oil their respective days. The teachers also attend the class from li to 1 each Saturday. The cookery class will continue till the end of June, when a dressmaking class will he taken till the end of the year. The following is a list that Mrs Lousley cooked , from: —Tomato sauce, filleted flounders, fish cakes, Cornish pasties, stewed steak and kidney (as an entree), stuffed tomato and cutlet, rough puff pastry into sausage rolls and lemon pie, short pastry, apple sandwich, afternoon tea roll, and gruel.