COOKING AT THE EXHIBITION.

New Zealand Times, Volume XXX, Issue 4571, 13 November 1875, Page 1 (Supplement)

COOKING AT THE EXHIBITION.

(From the Melbourne Telegraph, Oct. 25.) On Saturday last an interesting trial of _ the various coolcing apparatus at the Exhibition took place, the result of which should be to set at rest the much-vexed question of superiority, which has been severally claimed by all the exhibitors. The gas stoves were represented by Messrs. Hodgson, Wallis, Jeans, and Walker, each of whom prepared a specified quantity of food, the register of the meter showing the amount of gas consumed. The returns of these have been taken charge of by the commissioner's, who will doubtless arrive at a satisfactory conclusion to-day. By far the most interesting experiment, however, was that of Raleigh's patent oven, which has been shown in full work daily since the opening of the Exhibition. Mr. Ealeigh appears to have reached the desideratum of economical cooking, for he cooked on Saturday an elegant banquet, sufficient for sixty persons, at the extraordinarily low coat of lick The principle of the oven has been already fully described in the Daily Telegraph, and from its simplicity it leaves nothing to be desired. In the hot summer months housewives will readily understand the boon conferred by the invention, which does away with the objectionable top fire, or heat disseminator. The chef de cuisine was Mr. D. 11. Simpson, from Mr. R. U. Miller’s, Collins-street, and when the fact of its being his first essay with the oven is taken into consideration, the utility of the invention is placed beyond doubt. A table was laid out in the carriage annexe, and amongst the guests were Dr. Bleasdalo and other Exhibition Commissioners. The following is a list of the

articles cooked within three hours by one small oven : —Soups : Ox-tail, eight quarts. Eish ; Murray perch, 41b. One joint of roast beef, 101 b.; one haunch of mutton, boiled, 81b.; one leg of lamb ; two savoury pies, weighing 81b. each ; two dozen oyster pat4s ; two boiled fowls, weighing 441 b.; two roast fowls, weighing 41b. With these were cooked a proportionate amount of vegetables, including potatoes, peas, cauliflowers, and asparagus.