, 1874-08-09

to apply the lofcA ol their 1uLcIlltcHtH 10 ulscoVSI
that form OF education which will most fully de-
velop the peculiar faculties Of their sex, md en-
an'e them to, apply those facultcs to pursuits
consistent with their placo i'll nutuEc
The Eecvlr:lf Of Il Lost Art.
from TIE Ne,r Tors .|our11a; Gf CoMU;ctce.
L London Illustrated paper gives scenes 1t ons
Of the new cookery schools. In ono pictute the
fair pupils arc 1ooking on ntently Willie tho ill
structor prepares fricandeau Of veal. Tho
whole process is conducted directly under their
eyes and noses, with full explanations Of the
rationale Afterwards tho scholars are made to
do it for themselves, aud to keep doing it till
the teacher 10 satisfied. Picture No. Q discloscs
the dainty hands at work. occurring coffee
pots and diah covers, and performing
otncr trudgery Of tho kitchen: The
lessons are primary aud thorough. but tint does
not prevent them from being fashionable, since
these schools are under noble patronage. It
can mover be said Of tho feIuale aristoclacy Of
England that they are ucglectful Of the duties
1evolving On their station; for we find them
continually engaged IN wellmeant efforts to i'll
struct and benefit tho humber classes; aud IN
nothing h1ro they better shown that benevolent
disposition thin in their latcst attempt
to revive tho lost art Of cookery.
by their money and their e1ert:oue, cookery
schools have been opened in different parts Of
London. Some Of these are for the instruction
Of yoDng ladies' Of the higher and vealthior
ranks aud others arc for the wives ard dauel-
ters Of working men. All arc under charge OF
professional cooks, perfnGt III practice in
theory. In tl1e poorer districts Of London,
cheapness il the great thing sought {noxt to nh
trtiveneas), and from the Lchools established
thera We have such accounts IL these
At recent experimental lecture, the cook
prepared two Eoups and Quo stow. The
first soup contained plenty OF meat aud
assorted vegetables, and: two quarts Of
was a more delicate Etlair, but thick. and slao,
and filling" and cost six pence hal {-pcDny for
two quarts. Four ponce half-penlIy WAS consid-
cred very cheap rate for tho succtlcnt steir by
all who tried it. As thesa dishes Ee1e simmer
iug before the fire, the cook (El4o Was no less
man than a Professor il the Science and art
Branch Of the South Eensington Masonry
discourEed OF the chemical aud untTt1ye value
OF the ingredients used III tho messes. It
ha did not make himself perfectly clear on this
point, he st least taught his atscntlye heaters
how to mako two Eubstanial soups and stow.
At the same time TINT cookery is coming up un-
der good auspices in England. it IL also beginning
to be redeemed from total neglect III this conn
try. The Free Training School for Women in
this city las taken hold OF it. at the lust week.
ly meeting Of the managers it WAS resolved to
organize cooking class at once, with superior
French cook at tue head and number OF sub
teachers. There will bo two practical lessons
week. Fees Of admission will be nominal, Be-
sides being taught to cook the pupils will bc in
itiated in the mysteries OF buying provisions
fit to eat,a pTaoch OF knowledge fully III rare as
good cookery. Wher tho managers have trained
Il sufficient number Of young wotuen III these ab-
strusc arts, they propose to start Large Ie6tau-
rant in the schooI-buldin;,, and make it self
supporting. This is generous and wise pur-
pose, aud must have tue good wishes Of
whole community Of sufferers from vitainous
cooking. It should be explained that the
naln object OF the Free Training School is
and IN tiis it is reported highly SUCCESS
full. The demand for graduates" is lar
ahead OF the supply; and after they have
been taught to work, the rush to engage them
will bo still fierccr. Tho experience of the FREQ
Training School proves, ,Flint Wa have always
maintained, that there is plenty Of room ut e1-
ceIleus wages for American girls who will 'be 20
good as to condesce1ld " to earn their living by
their hands, as cooks if they understood their
business, they could command almost any price.
The matroDs of the Free Training School are
aiming to meet one kind OF want; but there is 2
greater and more serious need Of teaching cook
cry to all young wUmon, whatever their position
in life As iuturo mistrcsEcs OF households,
they ought to know as much as the cook in tho
kitchen, and thut would be precious little. There
Will never be Bigu OF improvement III the dya-
pcptc dishes OF tho average American table un-
til the lady Of the house knows enough to recti-
fy the b!underg Of Bridget. For tho diffusion
Of this most useful OF knowledge. II great
many echools will TO required We look to those
ladies' Of New York who IRE usually foremost in
public good works to take this scheme under
their wings and make it fashionable, us the 60
ciety-1eaders of England are now doing. Such
Il sentiment ought to be, and might bo, created
in behalf OF tie lost art OF cookery Tint no
young ladies' seminary iu tho land would be
deemed finishing school which did not have a
chair OF cookery and se1ni-weekly lessons over
tho store or range.