Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1879-11-27
Teaching Children 10 Cook.

1t is generally supposed that small
children, from their volatile tempera-
ments and forgetfulness, cannot be
taught or trusted with cookery. Miss
CorsOn has proved quite the contrary.
Last year she had a 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 class
es of the New York Cooking School no
pupils are more industrious, helpful, and
intelligent than the little children from
the mission schools and charitable in
StitutiOnS.
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 in
structiOn for these little folks and elder
girls comprises the preparation and
cooking of simple dishes, setting the Ia
BILE, bringing in the dinner, waiting at ia
BILE, removing and washing soiled dish
-es, and regulating kitchen and dining
room.
Let us go and take peep at the chill
dren. 4 little flock, under the guidance
of Il kindly matron, is passing down to
the basement; we enter with them. How
merrily they babblc as they diveSt
themselves of hats and shawls. What
a ripple and trill of childish laughter as
they strive for the first rows of chairs
Listen: sudden hush, a settling down
in seats, and smoothing of aprons, as
Miss CorsOn appears, and, doffing bonnet
and cloak, takes her position behind the
table, with a CHEEKY Good afternoon,
children
The lesson of the day, says the black
board, is Fried Fillets OF Founder"
"Maitre d'HOtel Butter" "Grilled Fish
Bones" and Caramel Custards."
Two or three girls are usually chosen
different ones at 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, What
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 a sharp, thin-bladed
knife, deftly cut off the whole side piece
or tillet of the fish entire, then handing
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 fillets
were soon lying, skin side down, on the
cOnnter. Miss COrson, then taking the
knife, showed the class how to cut the
fillets clean from the skin.
Meanwhile another little girl is called
for to make the breading. With flush
ed cheeks and air of importance. little
wee thing steps up, seizes the roller, and
vigorously rolls the bread-crumbs to
powder, beats an egg up with spoonful
of water, and retires. The elder girl,
who by this time has prepared the re-
fillets, breads them, dips them
in the egg, and in the bread again, and
lays them on dish, in readiness to be
fried a delicate brown in smoking hot
lard.
"NOw, children, you observe that we
have nice bone left; shall we throw it
away, or use it? l 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 broil it on |
an oiled gridiron, and afterwards serve |
it with sprigs of parsley or slices of |
lemon. Now, besides the fillets from
the fish, we have this, making two deli
eious dishes where people commonly !
make but one"
The children looked very wise, little |
hungry for the coming feast, and exceed |
ngly interested. An unusual fiutter
.oOk place, however, when two little |
sirls were called for to make 'lemOn
and one to make "Maitre d.
Hotel Butter" All the hands went up
1t the mention of custardS. The fOrtu-
late girls who were chosen marched
around behind the counter, and the re-
Iigned remainder subsidized into placid
attention.
One of the little maids beat the eggs
ustily, while the other, sweetening and
lavoring quart of milk according to
Erection, set it on the fire to boil. stir
ing it carefully; then sieve WAS held
'ver the beaten eggs, the milk with its
emOn rind and sugar strained therein,
hen poured into cups, which were
'laced in bakIng-pan with hot water
them. The little girl then
cautiously slid the pan into the oven,
Ter face aglow with pride i'm the safe
performance of her task. Meanwhile
he third little damsel had chopped
Ter parsley, mixed with an ounce of
,utter, a tea-spoonful of flemOn-juice,a and
! little salt and pepper. after which she
etired to her seat, and another small
'hild came forward to drop the fillsts in
he smoking lard. All the class waited