Leslie's historic UK Guide Badge Syllabuses

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1918 POR - First-Class Cook Badge


Must hold the Cook's Badge.

Must have a practical knowledge of how to roast, grill, boil, stew and fry meat, and to boil and fry fish, and make suet, milk, and bread puddings.

Or, as a vegetarian, equivalent to the above.  Must have a practical knowledge of how to cook the following dishes:-

a) A nut roast.

b) Boiled rice (served dry) and puree of lentils.

c) Potato cakes or fruit fritters.

d) Maccaroni and cheese and vegetable pie.

Should know how to use up scraps, and how to cook vegetables, green, root and dried.

At the examination she must answer questions on the cooking done at home, and bring with her specimens of three dishes cooked entirely by herself.

Must have a thorough knowledge of food values and give a schedule of well-balanced vegetable meals for meatless days.

1921 POR - Cook Badge


Must be able to light a fire and make a cooking-place with a few bricks or logs, and understand use of the hay-box.

Must have a practical knowledge of how to roast, grill, boil, stew and fry meat, and to boil and fry fish, and make suet, milk and bread puddings.


Or, as a vegetarian, equivalent to the above.  

Must have a practical knowledge of how to cook the following dishes: 

a) A nut roast.

b) Boiled rice (served dry) and puree of lentils.

c) Potato cakes or fruit fritters.

d) Macaroni and cheese and vegetable pie.

Should know how to use up scraps, and how to cook vegetables - green, root and dried.

At the examination she must answer questions on the cooking done at home, and bring with her specimens of three dishes cooked entirely by herself.

Must have a thorough knowledge of food values and give a schedule of well-balanced vegetable meals for meatless days. 

1924 POR - Cook Badge


Must be able to light a fire and make a cooking-place with a few bricks or logs, and understand use of the hay-box.

Must have roasted, grilled, boiled, stewed and fried meat, and have boiled and fried fish, and made suet, milk and bread puddings, short pastry (pies, pasties, oatcakes, scones).

Should know how to use up scraps, and how to cook vegetables - green, root and dried.

Must have a knowledge of food values.

1930 POR - Cook Badge


Must be able to light a fire and make a cooking-place with a few bricks or logs, and understand use of the hay-box.

Must be able to roast, grill, boil, stew and fry meat, and fry fish, and make suet, milk and bread puddings, short pastry (pies, pasties, oatcakes, scones).

Should know how to use up scraps, and how to cook vegetables - green, root and dried.

Must have a knowledge of food values.

This test should be practically demonstrated before examiner.

1931 POR - Cook Badge


Must be able to light a fire and make a cooking-place with a few bricks or logs, and understand use of the hay-box.

Must be able to roast, grill, boil, stew and fry meat, and fry fish, and make suet, milk and bread puddings, short pastry (pies, pasties, oatcakes, scones).

Should know how to use up scraps, and how to cook vegetables - green, root and dried.

Must have a knowledge of food values.

This test should be practically demonstrated before examiner.

1932 POR - Cook Badge


Practical

1) Show knowledge of washing-up utensils, boards, etc. used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any three groups by the examiner).

Boiling (or steaming).

Soup, fresh vegetables, puddings, fish, porridge, custard.

Stewing

Meat, fruit.

Baking.

Joint, pastry, pies, pasties, scones, bread.

Frying.

Fish, sausages, bacon, eggs, pancakes.

Re-heating.

Shepherd's pie, rissoles, mince, fish cakes, bread pudding, bread-and-butter pudding.

Miscellaneous.

Poached or scrambled eggs, salads.

3) Be able to make tea, coffee, and cocoa, and understand the use of the hay-box.

Note. - This part of the test must be practically demonstrated before the examiner.

Oral

Be able to answer questions on food and dishes just prepared; quality and kind of meat, vegetables, etc., used; vegetables and fruit in season; food values, and menus for well-balanced meals.

1935 POR - Cook Badge


Practical

1) Show knowledge of washing-up utensils, boards, etc. used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any three groups by the examiner).

Boiling (or steaming).

Soup, fresh vegetables, puddings, fish, porridge, custard.

Stewing

Meat, fruit.

Baking.

Joint, pastry, pies, pasties, scones, bread.

Frying.

Fish, sausages, bacon, eggs, pancakes.

Re-heating.

Shepherd's pie, rissoles, mince, fish cakes, bread pudding, bread-and-butter pudding.

Miscellaneous.

Poached or scrambled eggs, salads.

3) Be able to make tea, coffee, and cocoa, and understand the use of the hay-box.

N.B. - This part of the test must be practically demonstrated before the examiner.

Oral

Be able to answer questions on food and dishes just prepared; quality and kind of meat, vegetables, etc., used; vegetables and fruit in season; food values, and menus for well-balanced meals.

1938 POR - Cook Badge


Practical*

1) Show knowledge of washing-up utensils, boards, etc. used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any three groups by the examiner).

Boiling (or steaming): Soup, fresh vegetables, puddings, fish, porridge, custard.

Stewing: Meat, fruit.

Baking.: Joint, pastry, pies, pasties, scones, bread.

Frying.: Fish, sausages, bacon, eggs, pancakes.

Re-heating.: Shepherd's pie, rissoles, mince, fish cakes, bread pudding, bread-and-butter pudding.

Miscellaneous.: Poached or scrambled eggs, salads.

3) Be able to make tea, coffee, and cocoa, and understand the use of the hay-box.

* N.B. - This part of the test must be practically demonstrated before the tester.

Oral

Be able to answer questions on food and dishes just prepared; quality and kind of meat, vegetables, etc., used; vegetables and fruit in season; food values, and menus for well-balanced meals.

1938 Edition - Sea Sense (Sea Ranger Handbook) - this badge is available embroidered in blue, for Sea Rangers.

1939 POR - First Class Cook Badge


Practical*

1) Show knowledge of washing-up utensils, boards, etc. used in the test.

2) Be able to cook any of the following dishes (one or more to be chosen from any three groups by the examiner).

Boiling (or steaming): Soup, fresh vegetables, puddings, fish, porridge, custard.

Stewing: Meat, fruit.

Baking.: Joint, pastry, pies, pasties, scones, bread.

Frying.: Fish, sausages, bacon, eggs, pancakes.

Re-heating.: Shepherd's pie, rissoles, mince, fish cakes, bread pudding, bread-and-butter pudding.

Miscellaneous.: Poached or scrambled eggs, salads.

3) Make tea, coffee, and cocoa, and understand the use of the hay-box.

* N.B. - This part of the test must be practically demonstrated before the tester.

Oral

Answer questions on food and dishes just prepared; quality and kind of meat, vegetables, etc., used; vegetables and fruit in season; food values, and menus for well-balanced meals.

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