Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1879-11-28
Teaching Children to COOL.

It is generally supposed that small chill
dren. from their volatile temperaments 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 Sol
diers 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 ar
tsan course of instruction for these little
| folks and elder girls comprises the prepare
ton and cooking of simple dishes, setting
the table, bringing in the dinner waiting at
table, removing and washing soiled Dishes
and regulating kitchen and dining-room.
Let us 60 and take peep at the children.
A little flock, under the guidance of kindly
matron, is passing down to the basement
we enter with them. How morrily they bah
! bic as they divest themselves of hats and
shawls What ripple and trill Of childish
laughter as they strive for the first rows Of
chairs Listen a sudden hush. a settling
down in seats. and n 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 Filets Of Founder, "Maitre
d'Hotel Butter" "Grlled Fish Bones, and
Caramel Custards.
Two or three girls are usually chosen-dif-
ferent ones at each lesson-to assist in max
ing the dishes; so when the material was
laid on the table and the lesson announced
Miss Corson said, "What little girl is anxious
to help me cut the flets some one with
strong hands"
dozen hands were held up at once. Sc
leCting one Of the eldest girls, who came
around and stood by her side, Miss Corsou,
taking up q sharp, thin bladed knife, deity
cut off the whole side piece or fllet Of the
fish entire, and then handing the knife TO the
watclful girl at her side, gave minute drec-
tons from time to time. which were followed
I so accurately that the remaining three tillets
| were soon lying skin side down, on tie
counter. Miss Corson. then taking the knife,
showed the class how TO cut the tilets clean
from the skin.
Meanwhile another little girl IS called for
to make the breadiug. With flushed checks
and an air of importance, a little wee thing
steps up, siezes the roller. and vigorously
rolls the bread-crumbs to powder. beats an
egg with a spoonful Of water. and retires
The elder girl. who by this time has prepar-
ed the remaining tllets. breads them, dips
them in the egg. and in the bread again, and
lays them on dish, in readiness to be fried
delicate brown in smoking hot lard.
Now children, You observe that We have a
nice bone left; shall we throw it away. or
use it l think it would be nice grilled. We
will take some mustard, 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 afterward serve it
with sprigs Of parsley or slices of lemon.
Now, besides the fllets from the fish, we
have this, making two delicious dishes where
people commonly make but one"
The children looked very wise, little hun
cry for the coming feast and exceedingly in
terested. An unusual futter took place, how
ever, when two little girls were called for to
make demon custards. and one 10 make
"Maitre d'H0tel Butter AL the hands went
up at once at the mere mention of custards.
The fortunate girls who were chosen march
ed around behind the counter. and the resign
ed remainder subsidized into placid attention
One of the little maids beat the eggs lnSi
| " while the other. sweeteninG and fAvorinG
a quart of milk according TO direction, set it
on the fire to boil, stirring 1t carefully; then
a sieve was held over the beaten eggs the
milk with its lemon rind and sugar strained
therein, then poured into cups, which were
placed in baking pan with hot water sur
rounding them. The little girl then cautious
ly slid the pan into the oven, her face agow
with pride in the safe performance of her
task. Meanwhile the third little damsel had
chopped her parsley, mixed it with an ounce
of butter, teaspoonful of lemon juice, and
a little salt and pepper, after which she re-
tired TO her seat, and another small child
came forward to drop the fillets in the smok
ing lard. All the class waited for the lemon
custards, casting troubled chances at tht
clock, As they were slowly drawn fortl
from the oven and placed upon the table, til,
lesson concluded, the children crowded
around to taste and receive their shares o
the finished results of the lesson. Little til
pals popped up mysteriously to receive til,
well-earned dRinties Hats and sLawls wer
hastily donned the little ones hurried out o.
doors, and pausing on the pavement, cOoeC
and futtered with satisfaction over the con
tents of their little pals like so many dove
in a dovecote pecking corn.-HvP1'S Nag
. d=iHc for December.