Cookery is an art and a science requiring for its exercise both knowledge and skill. (Risdon)

Mr Ruskin says: To be a good cook means the knowledge of all fruits, herbs, balms, and spices; and of all that is healing and sweet in fields and groves; savoury in meats. It means carefulness, inventiveness, watchfulness, willingness and readiness of appliance. It means the economy of our great-grandmothers and the science of modern chemists; it means much tasting and no wasting; it means English thoroughness, French art, and Arabian hospitality; it means, in fine, that you are to see that everybody has something nice to eat.

Learn first thoroughly the economy of the kitchen, the good and bad qualities of every common article of food, and the simplest and best modes of their preparation. (Ruskin)

After much meditation and experience, I have divined that it takes as much sense and refinement and talent to cook a dinner, wash and wipe a dish, make a bed, and dust a room, as goes to the writing of a novel, or shining in high society. (Rose Terry Cooke)

A wholesome and economical diet, well-cooked and well-served food is a most important factor in developing the best home life. (Raymond Calkins)

Man may live without Art, without Music or Books, But civilized man cannot live without Cooks.

Over the years, funds raised from sales of The Common-sense Cookbook have been invested in a trust for scholarships for past Home Economics teachers and now Technology food teachers. 

Here are the stories from two scholarship recipients.

Louise Ciacciarelli’s story

For as long as I can remember I have had a strong passion for food, cooking and culture. My name is Louise Ciacciarelli and recently I graduated as a secondary teacher in technical applied studies, formerly known as home economics.

The importance and value of family is close to my heart and always will be. From an early age, I was involved with my mother and grandmother in the kitchen. Having a strong Italian heritage, food and cooking was pure enjoyment – a means of bringing the family together, and a time of learning Nonna’s traditional cooking methods. Cooking caught my attention; it was interesting – and definitely most enjoyable when I knew I was cooking for my family.

I was educated in the public school system in the suburb of Fairfield Westin southwestern Sydney, graduating in 2006. While still young, I began to understand my personal qualities of patience, emotion, admiration and determination – and from my role as a mentor for younger members of the school community, I knew my dream career would be to become a teacher.

But after completing high school I enrolled in the University of Technology, Sydney, in 2007 and commenced a Bachelor of Midwifery, starting to learn about the human body and the physiology of childbirth. During my second year of study, however, I realised that my true passion lay elsewhere.

Food, cooking and eating, along with my school achievement in attaining first place in the senior food technology course, influenced my enrolment into the Australian Catholic University where in 2009 I started a Bachelor of Arts/Bachelor of Teaching (Technology). While studying I also began employment as a teacher’s aid, working with students with specialised needs.

Early in 2011, the university advertised an information seminar about the NSW Cookery Teachers’ scholarships, to be given by a representative of the NSW division of the Home Economics Institute of Australia. Having no real knowledge of this program I decided to attend, and find out about the Institute and what they contributed for developing teachers.

Luck seemed to be already on my side, as I left the seminar with a lucky door prize, the textbook Whole Food 1 by Mireille Keller et al, which to this day has been an exceptional resource. I’d never applied for a scholarship before but checked the criteria to make sure I was eligible and submitted an application.

One September afternoon later that year, I came home from university to find a letter from The Trust Company Ltd. I remember jumping up and down in the kitchen with joy: I had been awarded a NSW Cookery Teachers’ Association Scholarship! My determination and hard work to achieve in all areas of home economics had been acknowledged. Winning the scholarship made me feel closer to becoming the home economics teacher I had always wanted to be. It was a very powerful moment.

To be presented with a cheque for $2000 was a life-changing experience for a full-time student, especially as by then I was into my fifth year of study so had a significant financial burden. I decided to use my award to contribute to my university fees and ease that burden. In 2012 I successfully reapplied for the scholarship.

Throughout my journey I always knew I wanted to be a teacher. Obtaining the scholarship allowed me the opportunity to expand and strengthen my education. Good grades did not come naturally to me but I was proud of myself for my personal accomplishments, believing that with commitment and dedication it was possible to follow your dreams and become successful.

In 2012 I finally accomplished my dream and completed the degree to become a secondary home economics teacher. I am now a first-year graduate and have successfully entered the teaching profession. Initially, my aim is to demonstrate my abilities and share my passion and enthusiasm for the subject with my students.

Currently I am working in a low socio-economic region where students are disengaged and lack basic life skills. My vision for the future is to create programs which engage and instill the importance of food preparation, basic cookery methods and food hygiene, and also develop students’ essential life skills to allow each individual to reach their potential.

It’s vital that home economics maintains its important position within the educational curriculum. By giving students the chance to be innovative in school programs and activities they are able to experience and solve problems that will stand them in good stead in real life.

My next goal is to further my professional development by obtaining additional qualifications in Hospitality and Café Skills. Professional learning is critical to remaining up to date with current industry requirements, expectations and services.

I believe the more knowledge and skills I gain the more I can inspire and motivate my students throughout my teaching career.

Tiiu Butler’s story

I was born in Estonia, a Baltic country. In 1948, when I was seven, my family came to Australia as‘ Displaced Persons’ after the Second World War. We spent time in Displaced Persons camps in Bonegilla, Bathurst and Uranquinty, before moving to Sydney in early 1950.

At our rented Double Bay home, there was a small courtyard at the back. One day, when I climbed an oleander tree to rescue our cat, our new neighbour heard me calling ‘Chocky!’ and was surprised to see a cat instead of a hen or rooster. Mrs B introduced herself, and also advised me to wash my hands after I had thrown away the oleander flowers I had picked, as they were highly poisonous.

From then on, we often had talks over the wall. One day Mrs B said, ‘I have a gift for you and your family’. A Christmas pudding was handed over, with the instruction ‘watch out you don’t swallow the sixpence!.’ Well, we enjoyed the treat, and Mum told me to ask about the recipe when I thanked Mrs B. Her reply was, ‘It’s just commonsense’. I thought what a clever lady Mrs B was to think up ingredients for this nice pudding.

In due course I began high school – and cookery classes. What a surprise, when the recipe book needed for class turned out to be the Commonsense Cookery Book in which the Christmas pudding recipe was to be found. It was our first and only recipe book in this new land, now our homeland, and it was mine. My father had given me the purchase money, and he hoped I would learn and use it constantly. It was my treasure.

When we moved to the country to be poultry farmers, I enrolled at Picton High. Every night I would cook a different cake in the oven of our fuel stove, all recorded, with comments, in a book to show the teacher. The best recipes were the Victoria sponge and the shortbread, which I’d make into an Estonian torte and serve on special occasions. With all this cooking, a roly-poly figure eventuated, and I was said to have the potential to be a good farmer’s wife, with my cooking skills and the ability to help my father with the labouring jobs that were part of running a poultry farm.

However I decided to complete my Leaving Certificate, so moved back to Sydney to attend Dover Heights Domestic Science Girls High School, where I enjoyed my studies and decided to become a Home Science teacher.

In 1959 I was awarded a scholarship to Sydney Teachers College. Soon after the course started, Miss Cox, our supervisor, said to me, ‘You need to attend at the office, now’. I didn’t know what I had done, to report at the office – what was wrong? My concern changed to excitement, however, when I was told I had won a £20 scholarship, and that it would be paid again the following year. At that time I didn’t know who had awarded me this scholarship, but in fact it was from the NSW Cookery Teachers’ Association. This award came at exactly the right time, as I had been given a list for the textbooks required, and the one for nutrition was expensive. I had not known how to approach my father for more money, and now it wasn’t necessary – happy news for him.

After graduating, my first appointments were in Sydney then in 1962 I moved to Inverell, where I met my future husband, John Butler, a solicitor. We married in 1963 and were fortunate to have a family of two daughters and two sons. Later I did part-time teaching for two years, and then studied law and practised as a solicitor for almost ten years, retiring at age sixty. All our children are married and living in Inverell, and I have ten grandchildren.

Each of our children received as their first cookbook The Commonsense Cookery Book and they still use and love the book for recipes that always work with good results. Our eldest daughter owns a bookshop with her husband, and now has a library of cookbooks, but still dips back into The Commonsense Cookery Book.

The Common-sense Cookery Book has been a well-thumbed cookbook in many Australian households for 100 years. Intended as a textbook for the instruction of pupils in cookery classes in public schools, this little book was also of practical value to housewives, especially the more inexperienced ones.

The cookbook has been placed on display in recognition of its centenary as well as World Home Economics Day, which is celebrated on 21 March each year.

We have received a copy of a neat little book entitled “The Common Sense Cookery Book”, which is compiled by the Public School Cookery Teachers’ Association of New South Wales. It is very clearly arranged, and contains much information of value to those interested in the culinary art. The nature of the contents would seem to be in conformity with the title.