The sun. [volume] (New York [N.Y.]) 1833-1916, 1878-09-22

OF the learners II was quickly found. however,
that this involved intorminable labor and yield
ed wholly unsatisfactory results. Tho pupil
required such minute, full. careful md con-
slant directions in carrying on the work that no
amount Of mere telling would answer. To give
n beginner an ordinary receipt with merely
verbal instructions to make the dish, was to
insure failure. Minute and explicit guidance
In details. cach step being in its proper place.
so that ono thing can be done Mt n time. and the
right thing at the right time, had to be secured
Tho pupils could not bo loft to work ut hap
hazard because food is expensive and must not
be wasted. Some method had. therefore. to be-
hitupon that would insure successful work from
the start. Tho teachers. accordingly. early set
themselves at tho task Of preparing schedules
or sheets Of printed directions to be followed
by the pupils in the preparation of each dish.
Selecting u wido range Of tho most important
articles Of diet and starting with the best re-
ccipts that could be found, they gradually
worked VI the lessons. which consisted in such
minute and careful directions that incxuo-
rcnccd and even stupid pupils would be- kept
from going wrong. The ground was gone over
and over again under tho watchful direction OF
practical teachers. who utilized the errors. mis-
takes. and perpeXtioa of untaught beginners
! to mako tho details Of the lessons IA complete
| uilN I'lAtNN uo I''NlNl's ih'9' liiiiA'N W. NO
Of instruction in making dishes were revised
and amended and extended through years Of
trial. and all the improvements made were in
| corporated in each new printing. When the
! lessons had been thus brought 10 a satisfactory
/ state and made to cover the practical ground
| necessary for the use Of ordinary families. they
| were combined into a volume and issued 10 tho
| public in the form Of an official or responsible
handbook. which Is now reprinted for this
| country.
! II was expected that this volume would appear
years ago and that its prcparat ion would be the
: first thing done when the school started But
| the managers perceived that such awork could
only have value as n product OF careful and
extensive experience They had. first. them
selves to learn how best To- mako cooks before
| they ou,duublish the method II doinsit Their
opportunities for working out a successful plan
/ were ample and they took thcirtime. Hundreds
Of beginners OF all ages grades. and capacities
were successfully taught in the institution, so
that some of them went out TO M positions us
professional cooks for private families. while
some qualified themselves TO instruct their
daughters and servants, and others 20 teach in
newly established cooking schools. The method
nitained what was aimed Mt; the lessons grew
out Of the unfolding practice. and the volume
| now puhlishod embolios tho result Of what the
school has accompl.hcd
The merit Of tho work therefore consists I'm
| suhstitutlnp lassons Of nractice for ordinary
| cook hook receipts Tho lesson n given in its
pages. Is not merely n formula for a dish. but it
carefully points ont how the dish is 10 be made.
/ Nothing is tnken for granted the Ignorance Of
Tia. person at work is constantly assumed. and
tho directions are So careful and explicit that
many will REGARD thom as trivial Tho volume
will Of course. De OF but little use to professional