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Cooking Notes for V.A. Cooks excerpts

Cooking Notes for V.A. Cooks excerpts

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Published by British Red Cross
These are excerpts from a First World War cookery course booklet for British Red Cross voluntary aid (VA) cooks taking care of wounded and convalescing soldiers.
These are excerpts from a First World War cookery course booklet for British Red Cross voluntary aid (VA) cooks taking care of wounded and convalescing soldiers.

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Published by: British Red Cross on Oct 04, 2011
Copyright:Attribution Non-commercial

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09/07/2013

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BRITISH
RED
CROSSARCHIVES'LIBRARY
COOKINGNOTES
.FOR
v.
A.COOKS.
ONESHILLINGNET.
Cap1l'~IGHTR,ESE:aV£D.
 
TheseN
otes
Oll
Cookingwere
first,writ.ten
fortbenSI)
of
t)w
V,A,Cooks
belongingtoLheExeter
Division,
andare
IiOW
published
ill.
thehopethattheywillproveusefulto
V.A.Cooks
inothel'
.Div
isious.
IL
isdifficult,or
impossible,
to
uclcnowledgeallthesources
from
whichthe'
information
containedinthemhasbeen
obtained,
butmuch
{>f
it
isderivedf'rorntheIatoDr.Pavy'sworkonDietcties.andfromProfessor-Starling'sElcrnentaryPhysiology,
My
thanksareduetoMissHuller,theAssistantCounty
Dil'cctOl',
for
kindly
writingthePrefacetotheNotes,for
advicein
theselactionofthem,andforherhelpingin,
cOl'reeting
proofsforpuhlioa.tion.
In
addition
Ihave
to
thankMissStone,Kitchen
Officer,
DivisionalHeadquat-ters,forveryvaluableassistancewithregardtotheRecipesand
In;~lly
otherpoints.
.13,
H.DAVY,
Staff0fficel',
Exetel"
DiviRloHV.A.O.
BRITISHREDCROSS
ARCHIVES
UBBARY
AceNo
 
2
"COOKERYNOTESFORV.A.COOKS."
INTRODUCTORYPREFACE.
It
would.probablybefairtosayofmostVoluntaryAid
DetnchrncnLs
thatthelevelofefficiencyamongstthe
Nurses
issuperiorto
th,,!;
found,amongsttheCooks.Thisis,nodoubt,chieflyduetothouncerbainbyprevailingas
'1;0
thelinesonwhichtheCook'strainingshouldbeconducted.Uptothopresenttimeno
offinial
instructionshavebeenissuedonthispoint.
It
islaiddownthateachWomen's
Dobaohmenbmust
include
"fom'
qualified
Cooks,"
lrnfwithout,
apresccibodstundardofefficiencytheword"qualified"maybevariouslyinterpreted.Infact,thepostofCookis
f
lindindifferentDetachtnents
by
persons
of
verydifferentcapaciti.es,tromthefullytrainedpro-
Iessional
tothe
amateur
who,given
time
and
a..recipebookmaybe
relied"POlltoproduceasufficientlygoodimitationofbeef
-ten,
IIIveryfewcasescan.itbesaidthatDebaclunont,Cooksarecompetent,toperformthehighlyresponsibledutieswhichmightbetheirsintheeventof
rnobilizn.tion,-
Theaccompanying"Notes"wereo:riginfLllypreparedforuseintheExeterDivisionoftheVoluntaryAidOrganization.Theil'author,anOfficerintheDivision,11asmadeaverycarefulstudyofV.A.requirements
generally,
andhashad
personal
experienceinthetrainingofV.A.Cooks,The
method
ofinstruction
whichMiss
Davyadvocates
has
beenfountltoworkmostsatisfactorily
in
myDivision,
andIbelieve
thatitcannot
fail
tobeofvalueelsewhere.Theamountof"
t.hcory"
whichit
is
desirable
toinclude
mustvary
withlocalconditions.andisamatterforeachindividualauthority
t.o
decide.For·thisreasontheClasses
aro
arrangedto'
consist
chieflyof
practdcal
work,
with
aminimumoftheorywhichmaybeelaborated,asrequired,
by
reference
to
theAppendix.Onedifficultyintheadequatetntiuing
of
Cooks,whichimmediatelypresentsitself,~
s
tImboftheexpense
on
tailod,anditmaybeuhoughtthattheschemeproposedintheseNotesisunneoessaiilycostly.Experiencehasproved,however,
tba.t
thepracticalvalueoftheinstructionisalmosb
nil
if
smaller
q
uantatiesof
rna.tei-ial
areused,
and
variousways
ofreducing
thecost(such
as
thecollectionofgiftsinkind,
&0.)
will
doubtlesssuggestthemselves.Inconclusion,
some
referencemay
be
made.tothe
iurporbance
oftheExperts'Classes.Cookswhopossessaknowledgeoftheirsubjectbeforejoining
a.
Detachmentaresometimesreluctanttoadmitthattheyhaveanythingmoretolearn.Itshould
riof
be
forgotten
thattheprovision
of
foodforalargenumberofpeople,
in
ashortspace
of
time,withascarcityofutensilsandnoconvenientaooorumcdation,requiressuchknowledgeandresourceastheordinaryCook,howeverexpert,haslittleopportunityofcultivating;longexperienceofakitchenrange
will
availherlittlewhen
confronted
bya
recalcitrant.
"Primus,"ora.trenchfiredugintheopen.This
is
themore
im-
porcant,inviewofthefactthatinmostplacesthebuildingslikelytobeavailableastemporaryHospitalsdonot.includeanyadequatekitchenaccommodation,andtheCooksofaDetachmentmaythereforebecalledupontoworkunderconditionsmoredifficultandarduous
than
thoseaffectingthe
Nurses
themselves.GEORGIANABULLER,
Asst.CountyDireci,
February24th,
1913.
ExeterDivision,Devon
V.A,a.
3
SECTIONALINDEX.
NOTES.SectionI.~Wol'king
Bnsis
Page
t
Pa,ge
fi
Page
7
Page
1!J
Page
21
SectionII.-Disposa.lofFood,Fuel,
Store
SectionII1.~masses1.toXIT.SectionIV.-Experts'
Claases
flectionV.-StovesandtheirManagement
Secbion
Vr.~CookingUtensils,CleaningsamePage
23
SectionVn.-FieldKitchenArrangementsPage
25
SectionVITI.-MethodsofCooking,Time,
Tempernbures,
Loss
%
Pfl.ge
.27
flectionJX.~Cla.ssesofFishPnge30SectionX.-J\tI0fltSPage
32
SectionXL-GameandPoultryPage
3t
SectionXn,~FrnitandVegetablesPage
se
SectionKIlL-Milk.,Eggsand
,iVfttel'Pngo30
SectionXIV.-StockPotPage
:1'1
Secr,ionXV.-FatsforFryingandPastryPage41XVI.~Weightsand
Measures
Pi1ge
42
ectionSectionXVII.-Diets,MilitaryHospitalsPage
43
SectinuXVIU.-.ArmyFormsPage
4[;
Sect-ion
KIX.-
Recipes
Page
49
Appendix
A
Appendix
B
Pngo80AppendlxC

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