The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1879-12-10
Teaching Children to Cook.

Teaching Children to Cook.
1t is generally supposed that small
children, from their volatile tempera.
ments and forgetfulness, can not be
taught or trusted with cookery. Miss
Corson has proved quite the contrary
Last year she had class Of children
from the New York Home for Soldiers
families; this year ten Of them do. the
entire cooking for the inmates, at least
$50, in that institution. In all the
classes of the New York cooking school
no pupils are more industrious, helpful,
and intelligent than the little children
from the mission schools and charitable
institutions.
In point of fact, the children's classes
are the most charming and useful and
important, for the wholesome effect they
will have on the strata of society they
represent. The artisan course of instruc-
ton for these little folks and elder girls
comprises the preparation and cooking
of simple dishes. setting the table, bring
ing in the dinner, waiting at table, re-
moving and washing soiled dishes, and
regulating the kitchen and dining-room
let us 90 and take peep at the ohil-
dren. A little flock, under the guidance
of a kindly matron, is passing down to
the basement: we enter with them.
How merrily they babble as they divest
themselves of hats and shawls! What a
ripple and trill of childish laughter as
they Istrive for the first rows Of seats
Listen; a sudden hush, settling down
in seats, and smoothing of aprons, as
Miss Corson appears, and, ooffing Eon-
net and cloak, takes her position behind
the table, with CHEEKY GOOD after
noon, children"
The lesson of the day, says the black
board, is Fried Fillets of Flounder," "
"Maitre d'Hotel Butter" -" Grilled Fish
Bones" and Caramel Custards."
Two or three girls are usually chosen
different ones ut each lesson-to assist
in making the dishes; so when the ma
terial was laid on the table, and the les
son announced, Miss Corson said, "W hat
! little girl is anxious to help me cut the
| fillets?-some one with strong hands"
A dozen hands were held up at once.
Selecting one of the eldest girls, who
came around and stood by her side, Miss
Corson, taking up sharp. thin bladed
knife, deftly cut off the whole side piece
or tillet of the fish entire, and then hand
ing the knife to the watchful girl at her
side, gave minute directions from time
to time. which were followed so accu-
rately that the remaining three tillets
were soon lying, skin side down, on the
counter. Miss Corson, then taking the
knife. showed the class how to cut the
fllets clean from the skin.
- L. 10 Sf.1 20 or
for tolmake the breading. With flushed
cheeks and an air Importance, a wee
little thing steps ufp, seizes the roller,
and vigorously rolls the bread crumb-
to powder, beats IN egg up with spoons
full of water, and re tires. The elder girl,
vino by this time has prepared the re-
naming fillets, breads them, dips them
in the egg, and in the bread again, and
lays them on dish, in read mess to be
fried q delicate brown in smoking-hot
lard.
"Now, children, you observe that we
have nice bone left; shall we throw it
away, or use it? I think it would be
nice grilled. We will take some mus
tard, salt, pepper, salad.oil, and vinegar
make paste of them, and spread it
over the bone. Then let us boil it on an
oiled gridiron, and afterward serve it
with sprigs of parsley or slices of lemon.
Now. besides the fillets from the fish,
we have this, making two delicious
dishes where people commonly make
but one."
The children looked very wise, little
hungry for the coming feast, and ex-
ceedingly interested. An unusual flut-
ter took place, however, when two little
girls were called for 10 make lemon
custards," and one to make "Maitre
d'Hotel Butter" All the hands went up
at once ut the mere mention Of custards.
The fortunate girls who were chosen
marched around behind the counter, and
the resigned remainder subsidized into
placid attention.
One of the little maids beat the eggs
Justify, while the other. sweetening and
favoring a quart of milk according to
direction, set it on the fire to boil, STIR
ring it carefully; then q sieve was held
over the beaten eggs, the milk with its
lemon rind ard sugar strained therein,
then poured into cups. which were
surrounding them. The little girl then
StutlOuSly Sllo 0liC pan lulo UiiC OfCu,
her face aglow with pride in the safe per-
formance of her task. Meanwhile the
third little damsel had chopped her
parsley, mixed it with an ounce of but
ter, teaspoonful of lemon juice, and a
little salt and pepper. after which she
retired to Der seat, and another small
child came forward to drop the fillcts
in the cking lard. All the class
waited for the lemon custards, casting
troubled glances at the clock. AS they
were slowly drawn forth from the oven
and placed upon the table, the lesson
concluded, the children crowded around
to taste and receive their shares of tie
finished results Of the lesson. Little tin
pals popped up mysteriously to receive
the well-earned dainties. Hats and
shawls were hastily donned, the little
ones hurried out Of doors, and pausing
on the pavement, cooed and futtered
with satisfaction over the contents of
their little pals like so many doves in
dovecote pecking corn.-F. E. EyaH,
in Harper's Magazine.