A HIGHER STATUS FOR THE COOK.

Kaipara and Waitemata Echo, 4 September 1919, Page 4

A HIGHER STATUS FOR THE COOK.

I rather enjoyed Professor Worley's lecture the other night on "Food." Lectures by scientific men are generally more instructive than amusing. This lecture was both. The Professor wants to see the status of the cook raised. He wants to see the cook enjoying social equality with the governess and the typist. He wants to see cooking elevated to a fine art. The ignorance regarding food values, declared Professor Morley, is appalling, " and the doctors know no better than their patients, in proof of which you have only to change a patient's doctor to ensure changing that patient's diet." The Professor is emphatic on the point that we eat too much meat, and not nearly enough vegetables and there lam inclinee to agree with him. He also declares that the unwritten law that fat is the perquisite of the cook should be repealed, because in removing all the fat she can from joints, etc., the cook, in order to benefit her pocket, is depriving people of a valuable food-constituents. Most tradesmen, and most professional men, said the lecturer, have to undergo years of training to qualify for their work. And what is the cook's sole qualification ?—" that she be able to boil water without burning it."