The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1874-05-08

From the New York Herald.l

From the New York Hernld.l
The English have been noted the
world over as the most immoderately
iii fed people of modern times; but
unless we improve upon tho methods
beQucathed to Us 10y our so-called
AnglO-SaXOn ancestors the palm Of bad
cooking may eventually be accorded
to u.s. This remark is more especially
applicable TO towns and cities than to
the rural districts. In the country,
especially in those parts where the
favorite Anglo-SaXon element is not
entirely predominant, all the young
girls learn to COOK, If not according to
the best methods, mt least as we'll rs
their mothers and grandmOthcrs before
them; and among the Pennsylvania
Germans the ability to cook is the
great charm of sweetheart and the
principal qualification for wife. But
in the towns and villages even, the ten
dency is to neglect the kitchen for the
parlor, and give up cookery for what
Hans Breitman calls "biano blaying."
The tendency is an evil one, and leaves
the American household completely ut
the mercy Of professional but often ig-
n0rant and Inexperienced cooks. AS Il
consequence, instead of dishes such as
have made the French famous, the
family meal is frequently poor excuse
Tor dinner, and unless the prevailing
tendency be checked American cookery
can only grow worse instead of better.
We are losing our taste for "home-
maden dishes, and even the English
women are becoming better cooks than
American girls. AT last we have some
thing to learn from the English, and i'll
this city we may copy their national
training school for cookery with advan-
tage.
The English training school, which
has been put in operation in London,
is the direct result of Mr.. Buckmaster' ;
lectures on cookery at the international
exposition last year. The school has
only been open few weeks, but the
best results were obtained from the be-
ginning. In the first week alone six
teen pupils joined the classes, the most
gratifying part of this success being in
the fact that the young women came
from every rank and grade in society.
"Slde by side in these classes says 4
London journal, "may be seen pretty
girls of what is called family and po-
sition, young matrons who declare that
they had no idea that kitchen work
could be so nice, cooks, anxious to i'm
prove themselves, rOsy-cheeked coun-
try girls about to take their first place
all working together with will, and
vieing as to who shall turn cut the
most brilliant copper lid or the most
resplendently clean saucepan En-
glishmen, at last, have chance to get
something to eat at their own homes,
and we should not be surprised it, after
a while, certificate from the training
school for cookery became the
most desirable part of manageable
young woman's fortune. If we had a
similar institution III this city its
recommendation would of a certainty not
be overlooked by our marrying men.
Like the young Dutchman referred to
i'm Mrs. Gibbons book on the peculiar.
tiles of the Pennsylvania MennOnists
who had married pretty girl, an
heiress and an expert cook, the metro
politan exquisite would be only toe
happy to be assured of "good eating
Mt his own house for n whole lifetime
Let us have training school for cook
cry by all means, for, though it may
lessen the attractions of the restaurants
and the clubs, it cannot fail to contrib
ute immensely towards making domes
tic life charming and home different
thing from place to go when there is
no other place available. American
girls only need to learn to cook to be
come complete housewives, as well a'
accomplished and beautiful gentle
women.