Not long ago a friend
of mine was questioning a cook as to soups, whereupon the cook
answered that she had never been required to make such things where
she had lived; all soups were bought in tins or bottles, and had
simply to be warmed up. Cakes, too, were outside her repertoire,
having always been 'had in' from the confectioner's, while
'entrys' were in her opinion, and in the opinion of her various
mistresses, 'un'ealthy' and not worth making."
"My experience is that, if a mistress takes an interest in cooking,
she will generally have a fairly efficient cook," said Mrs. Fothergill.
"I agree with Mrs. Sinclair that our English cooks are spoilt by
neglect; and I think it is hard upon them, as a class, that so many
inefficient women should be able to pose as cooks while they are
unable to boil a potato properly."
"And the so-called schools of cookery are quite useless in what
they teach," said Miss Macdonnell. "I once sent a cook of mine to
one to learn how to make a clear soup, and when she came back, she
sent up, as an evidence of her progress, a potato pie coloured pink
and green, a most poisonous-looking dish--and her clear soups were
as bad as ever.
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