Posts Tagged ‘Rosemary Hume’

Cookbook cover, considerably more pristine than my beat-up copy. Image from http://magazine.direct2florist.com

As an engagement gift, my future mother-in-law gave me a copy of The Constance Spry Cookery Book. Constance Spry was well known in New Zealand, both for this book and for her several books on flower arranging. When I moved to England in the early 1960s, I was delighted to discover that I lived quite close to Winkfield Place, the school of cookery and domestic arts founded by Mrs Spry and Rosemary Hume, who was also co-director of the Cordon Bleu School in London. A  hook for a story for my New Zealand paper was that a NZ girl currently attended the school, so I wangled myself an invitation to spend the day. Here’s what resulted:

A day at a famous cookery school

Even at first sight Winkfield Place is charming. It is a large, white country house, set in broad gardens on the edge of Windsor Forest. Inside, all is bustle and activity. About 100 girls are going about their regular classes: cookery, dressmaking, handwork, flower arranging, shorthand and typing, and another 60 local women are attending demonstrations on cookery and flower arranging. The girls normally spend a year at the school, with a few staying on for a fourth term to take the Cordon Bleu diploma, which is recognised all over the world.

The girls, each in shining white overalls and chefs’ caps, cook in classes of 10. From one kitchen came appetizing smells of spaghetti and baked apples. From another, risotto with a potato salad, and a hazel-nut meringue to be served with an apricot sauce. Miss Hume was found in another kitchen busily stirring whipped cream into a creamed rice pudding. A dish of chopped nuts was waiting to be sprinkled on top.

Later in the afternoon, Miss Hume gave a cooking demonstration. Lotte en mayonaise, tourtiere de boeuf, chicken mousse italienne, and chamonix, were the menu for her supper party. Translated, they were a fish mould gaily decorated with gherkins and chopped parsley, a tasty steak pie, a jellied mould of creamed chicken and shredded ham, and a magnificent dessert of meringue topped with a piped “birds nest” of chestnut puree and whipped cream.

Miss Hume is described by Mrs Spry in her book (which is jokingly referred to as “the bible” at Winkfield) as the authority from whom she obtained all the cooking knowledge she had. She is a tall thin woman, with a strong no-nonsense face, a shy smile, and a deft hand with the pastry. Her guiding characteristics are commonsense and a passion for economy: she believes that all food should be treated with respect, and that to waste it is a crime. She has become expert in parrying the comments of the more snobbish of her day class audiences. One woman, for instance, wondered why she did not use fillet steak in her pie, instead of the less expensive, and less tender, rump steak. Her reply was that fillet was too good for this sort of pie, which was a “cut-and-come-again,” and that the recipe called for a cooking time quite adequate to make the rump tender. Her final comment tactfully vanquished the snob. “I for one would be grateful for a piece of this pie,” she said.

The spirit of Mrs Spry lingers throughout the house. Although few of the present students ever met her, many of the staff, who are old girls of the school, recalled her engaging personality. They spoke of the dinner parties she used to hold on the bare scrubbed table of the diploma group’s kitchen, with the candlelight gleaming on the array of copper utensils on the shelf behind. They described with amusement the clutter of treasures in her flat, and the extraordinary leaps of her conversation. “You will remember, dear,” she would whisper confidentially to one of her students, in the middle of a discussion on current affairs, “that you must always clean out the bath when you get out of it, and hang the bathmat up to dry.” Many remembered her beautiful hands, and her great skill with flowers. With it went the ability to encourage her pupils. Mrs Christine Dickie, now co-principal of the school, described how she herself was never very good with flowers. “But Mrs Spry would come in with a great heap of flowers, and say, ‘Do arrange these for me, dear.’ I would struggle with them, but the result always looked a mess, and I would beg her to show me what to do with them. ‘What’s wrong with that, it looks fine,’ she would say, giving the whole bunch a little tug that made it exactly right. Then I would be rather pleased with myself, although I know deep down that she had done it.”

One of Constance Spry’s books on flower arranging. Image from from amazon.com

Mrs Dickie was with Mrs Spry during the founding and early growing pains of the school. “She had that wonderful gift of delegating authority,” she said. “She would forge ahead with some new project, with her ‘dogsbody’ (that was me) beside her, and when the groundwork was laid, she would say, ‘Now you take over – I have other things to do’.” The result was that at her death a few years ago, the staff, although they missed her very much, found that they could continue almost as if nothing had happened. Mrs Spry made provision for this in her will. She instructed that the existing staff were to run the school for three years. If they succeeded in keeping it going, they would be permitted to continue, but if in that time the school went downhill, it was to be closed immediately.

It says much for Mrs Spry’s groundwork, and for the enthusiasm that she had inspired in her staff, that not only has the school survived, but it has had to expand to cope with the increasing demand. There is now a long waiting list for places, and the day classes, about 60 women each on three days of the week, are filled well ahead of each term.

There have been a few changes in the character of the school, and these are ones that reflect an interesting facet of English society, the decline of the debutante. When the school opened, it was regarded as a finishing school for debutantes, as a place to acquire some skill in the domestic arts before coming out into society. To a certain extent this is still true, although of the 100 girls at present at the school, only four or five are potential debutantes, and the social whirl of a debutante’s life is viewed with some scorn by the staff. The others will take up a great variety of careers. Some will go from the secretarial course to office jobs. Many of the girls in the cookery course will go into institutional kitchens, some into private houses. Some will take up other careers, such as nursing. The really dedicated cooks are to be found in the Cordon Bleu diploma class, practically all of whom want to be free lance professional cooks, and spend many of their odd moments discussing the most suitable kit of kitchen equipment to carry with them, or the prospect of gaining experience among their friends.

There are still some girls who will probably not have to earn their living. For them the course provides a convenient stop-gap between school and adult life, in a place where they can learn to grow up pleasantly and happily, while at the same time providing themselves with a form of insurance in case they do have to keep themselves. For them it is also a safeguard against the increasing difficulty of finding domestic staff. Coming from homes where all the housework is done by servants, they realise that for themselves it may be a choice between the cooking and the dusting. The girls who attend Winkfield have plumped for the cooking.