The New York herald., 1877-03-21
A RAGOUT MATIN EE.

GREAT ACQUISITIONS TO THE STUDENTS OF THE
ST. MARKS PLACE GAsTRoSoMicAL uNIvER-
sITY--So MILLIONS IN r COOKING SCHOOL.
II the interest which has been generally exhibited in
the progress OF the cooking school within the last
weeks continues IN the same degree, New York will
certainly, before many years. rival Paris the excel
and fsmc OF It's cookery. Miss Juliet Corson,
who has so cuergetically taken this beneaccnt work
In hand, IL fairly overrun with applicants and In
quirers from all quarters Fashionable women
from the Fifth avenue drive up to the
cooking school and ask that their cooks
may be given private lessons in fancy Dishes the
respectable and we-to.do well the humber but
equally Industrious housewives thropg 10 the plain
cooks class while pretentious join the ladies'
class and the large number Of professional cooks who
arc being instructed by that high priest OF artistic
cookery NJ Paas also show that wide-fclt interest
in Miss Corson's novel enterprise has II last been
aroused among all classes Of society. AS remarkable
proof Of this gratifying fact may be mentioned the
large number OF ettcrs received by Miss Corson not
only from this city, but from quite remote towns IN
this State, New Jersey ami Connecticut lady who
says she IS "a young wife, " writes from welsville
Aiegany county N " that she and friend intend TO
como 10 this city and spend week or two hero
In order learn artistic cooking, and she inquiries
OF Mss Corson whether tho latter couo not
recommend
10 tho cooking school. A lady In Stamford, Conn,
has written to MISS Corson asking for private lessons
twice week, and expressing the conviction that
much v tho Ill health IN her family In previous years
has been owing TO unwhoesome and crudc cookery.
Yesterdays lesson plain cooks attended BY the
wiic OF a ply who ali the way from Bush
wick l.. l.. aud another highly intelligent lady at
tached sufficient Importance 10 superior proficiency
In cooking to annihiatc the distance
in New Rochelle and the cooking school in St. Marks
place.
Wis IEsSo
Tho lesson yesterday afternoon was for the class
OF plain cooks which mas proved Of immense useful.
the niceties good cooking without groat II
was an exposition Of those mysterious economies,
and the most inexpensive cuts Of could be pre-.
pared IN tho most palatabc ana delicious shapes OF
blanqueitcs, currcs, ragouts, &c. The following was
the special bill OF faro for the day.
Chicken croquettes
Blanqusttes OF veal
Ragout beef
Chicken curry.
Mutton chops sanx
Lyonnase POTATOES
The class, which unusually large, was q very In
tcresting one and It's members constantly piled n.
paas with questions showing that they not salts
fed with seeing his de npulations OF the food but
were determined to understand every detail thoroughly
II Is really delightful observe the pride which the
chef taxes IN his work. No lecture on speculative phil
osophy was ever given by the professor OF German
university with greater elaboration and with proudcr
consciousness OF tho magnitude Of hts task than VI.
Palas displays 10 his exposition OF the mysteries
in the welfare Of tho school That he
has rejected numerous offers from hotels
and restaurants In order TO be ube TO preside the
kitchen of the cooking SCHOOL While the writer
the Gastronomical University yesterday lady drove
up in elegant carriage and engaged private lessons
Tor her cook, whom she TO become proficient in
all tho soups taught IN the ''s0up matinee" Tho
cook OF lady oil Fifth avenue bad private lesson IN
oyster pattes, and took the results OF NJ Paas prac
tical demonstrations homo with her.
THE COOKING SCHOOL PAY?
1t has been a matter of much speculation In many
quarters whether the school pays the expense of
first ratio French chef and tho vast variety OF mate
rial used In the preparation OF the model dsnos is
Corson, when questioned this point Yesterday, said
with manifest cheerfulness and pride:-
1.-The school pays just about Tor tho chef and the
material, and that Is all But my greatest reward is
that feel am doing good work. II you will pardon
for saying If can succeed IN contributing 10
tho happiness OF many people by suppanting their
bnd, expensive and vicious cooking with nice, de-
cious and economical dishes. shall be we'll satlsned
very well satisfied indeed Besides, | have been
greatly encouraged by tho fact that leading journals
like the HERALD aud others have recognized the useful
ness of our enterprise"
TO.pAY's FARE.
To-day's Wednesday, lesson at the ST. Marks Place
Cooking College will be devoted to ladies. The follow.
ing Is the bill OF fare:-
ruree o Ia Crecy.
Salmon trout. with anchovy
ScSloped veal with tomato sauce.
Roast guinea fowl.
Watercress salad.
Lentels Il In Maitre d'Hotel
Sponge pudding with brandy sauce.
During the present over four hundred pupils
have attended the school, and some three hundred
arc now made to perfection ut home by the members
of the several classes The most ordinary marketing
Is transformed into savory pldt and every portion OF
tho food is utilized In dainty and appetizng forms.