Let us ask Miss Mitchell, the head of the Domestic Economy Schools, to spare us a little of her time and explain the work to us. We follow the women and girls to a separate wing of the building, and as they divide off into the different class-rooms we enter the large cookery school and watch the students in training settling down to their morning’s work, fetching their pots and pans from cupboards and shelves, looking up the list of their work on the blackboard, weighing out ingredients, and so on. We look round the room, a little confused at first with all the movement, and see that it is large and well lighted with coal-stoves at one end and gas-stoves fixed into two large tables in the centre, with a lift, up which provisions for the day are still being sent, and down which, as we find later, the dinner is to go to the dining-room punctually at one o’clock; large sinks and plate-racks are fitted in one corner, low cupboards with shelves over them run far along the walls, and at the end of the room opposite the stoves is a stepped gallery, where forty or fifty pupils can sit for demonstration lessons. The head cookery teacher is busily engaged inspecting the food materials bought in by the student-housekeeper, criticising the quality and hearing the prices given, and Miss Mitchell explains to us that the students take it in turns to be housekeepers, and have to buy in materials for dinners for some sixty people every day; they are given lists of what will be wanted by the teachers, but the whole responsibility of choosing and buying the food rests with them, and so out they go every day into the neighbouring streets, taking with them two or three girls from the Domestic Economy School, to choose fish, meat and vegetables from the shops and stalls of the neighbourhood, for they are to learn how to choose and make the best of such provisions as the working people of the neighbourhood are accustomed to buy, and capital training this is for them. “Do the students here cook dinners for sixty people?” we ask in wonder; and in answer, Miss Mitchell takes us next door into a smaller cookery room, where fifteen girls are at work under the charge of a teacher and a student, also busy on dishes which are to be ready by dinner-time. Everything left from one day’s dinner, we are told, is brought up to the cookery schools again by the “housekeeper” to be re-cooked and made into dainty dishes—no waste of any kind is allowed.