New-York daily tribune., 1842-07-19
Culinary Operations in Association.

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Culinary Operations in Association.
We have explained in our four last articles The
manner in which dirty and rrpulsive branches OF
work will be performed in Association. Those
who have read the articles, and without prejudice.
will see tha, Association has means which are En-
tirels new, of overcoming difficulties that appear
almost insurmountable
We will point out in the present article how
cooking can be done without establishing class
Of hired cooks or menials without the degrade
ton Of any portion of the community.
WHY is cooking such a repulsiye dndgery at
present. Ii is because it must be done N sthy
little kitchens,-upon the smallest scale, without
convenient utensils or any machincry,-ever hot
fires. owing TO the miserable construction OF chin
ncys because the same person must be engaged
at il the entire day and week through, aboring Tor
rnenial hire. and scolded and found fault with by
dissatisfied inistresscs l. it surprising that
work should be disgusting when performed under
such circumstances!
Let u examine how this important department
Of household labor would be performed in A'so-
citation. Instead Of three hundred ttle kiichca',
with as manv sets Of cooking utensils, an Asso-
cia,ien would have but four or five large ones ::
This immense economy would enable IL to tit up the
Jew which it required with the greatest elegance
and 10 make the most extensive application OF
every kind of labor-saying machinery.
The large kitchen. would bs devoted to different
branchc, OF cooking One would be occupied for
,bo cooking of meats, another for baking, a third
for preoaring the desert and others for other Pur-
poses.
The different branches Of cooking would be at
,ended t. by different Groups. One Group would
make the SOUPS others would cook the meat- :;
another would DO tho baking, another prepare th-
desert.
We will explain how one or two branches can
be done they Will explain the others We will
take fast the preparation Of the desert The hall
or kitchen devoted to this purpose would be large,
airy and handsomely fitted up. 1t would please
the sight instead Of offending it, as our neglected
little kitchens now do All the apparatus CON
uccted with the work, such ovens, ranges,
&c. should be Of the best and most convenient
kind. and so constructed that these engaged nt
the work would No, be exposed to the hrc. By
the side of the kitchcs would be store-room,
where all the different articles necessary to this
branch of culinary preparations would oe de-
posted and arranged with order
On, of seven or eight hundred women and
vo,ss girls.-which is about the number that there
.conld be in { large ssociatic1,-would II not be
easy to find twenty or thirty having taste for
making cakes lellies, creams, preserves, &c.
There is no doubt of it. az those occupations are
in themselves extremely attractive. They would
form themselves into two OF three Groups, ana
each Group would select branch Of the work.
Two or three men might Join the Groups to do
the heavier parts Of it, such as the management
OF the ovens.
Suppose the place in which the work was done
was conveniently and handsomely fitted uP,-that
by proper division Of the work and the appll-
cation of a large number Of persons to it, not
more than two hours attention per day were re-
ored from each,-ihat every convenience and
facility were connected with its exercise, aud was
considered in addition perfectly respectable we
ask. could not the ladies of an Association, even
the richest. be induced under such circumstances
to take Part in III We know they coull.
dy of fortune may have taste for making jcl-
lies or preserves; now if the work is considered
perfectlv respectable in Association. that she
can devote herself to it without losing caste, she
would do 50. and would be happy in it. She
might be at the head Of Group, surrounded with
intelligent Young persons, and the tact of her
taking part in it would give a lustre to II. She
would assume in Association the place OF hired
mcnial in our present Societies and II this system
could be carried out,-if We could give to every
thing connected with Industry, elegance and con
yeaience. so that the Rich could satisfy their
tastes in deyoting themselves to useful occu-
pations, we would see them performing branches
of work which now cause the degradation OF
large portion of their fellow creatures. The Rich
now despise Industry, and set the example OF
;dlen... which thew render honorable when in
Association true feeling for the dignity and hap
piness of the Human Race will be aroused IN
them. when they see the high Importance of In
dn.try. they will abhor such persicious and vile
policy: they will then set tae example OF nsetul
eccupation.-of devotion to Industry and will
strive TO exat and render ii honorable.
We will point out in concluding how one more
branch OF culinary operations could be performed ;
we will select the making Of soups. Every branch
of coekng viii be done separately, and the Groups
devoted to the different branches will attend Ia
them alone, and to no others. The Group, for
example, which makes the soups, will have
nothing to do with any other department.
Let US make use Of a contrast, as it is the best
means Of explaining the difference between Asso-
IN and the present system When three hun