, 1881-10-28
HINTS FOR THE HOUSEHOLD.


the present writing as the need of good
cooks. The ordinary servant girl knows
| nothing of the chemistry OF cooking, and
cares nothing for 1t, and this same re-
mark is true of great many women who
| do their own work. Multltudes ot
! housekeepers Iced to learn that there
! must be more in what We eat than some
! thing TO allay the pangs of hunger. IL
is one thing to eat, 1t Is quite another to
be fed. The experience of gentleman
related not long ago TO us Is the common
experience: My wife goes to market
and selects the best of everything and
| has it sent home, and when 1t comes on
the table it is not fit to eat-spolled IN
| the cooking" If that lady had the
strength TO cook for her family there
would be no lack of relish and perfection
| in the food brought on her table, but
! she, like many others, must depend on
the labor of others.
! The science of cooking IS an exact sell
| ence. as exact as chemistry or mathemat-
les or music or astronomy. 1t requires
| long and careful training, delicate mani
| pulation, quickness of sense, correctness
of taste, soundness of Judgment and ripe
| experience. How many of these quail
| ties one can expect to find in the foreign
|
very well know. How many of them are
| found let the multitudes of housekeepers
| who have trained ohe "greenhOrn" after
another for the last thirty years testify.
1t is not to be expected that the class OF
emigrants who come to us for work should
know much about cooking. And as we
are to IA great extent dependent on them
| for domestic help, they must learn to
cook, if at all, after they come to this
| country, and they Will and do learn at
our expense. If the expense were only
! that of money lit would be comparatively
trihing; but it is of comfort, OF health,
often of life itself-of that which once
| lost cannot be regained.
The simple and easy solution of the
whole question lies in the establishment
and multiplication of cooking schools.
Before we shall have these in numbers,
| the minds of our women must be awak-
ened to the vital necessity of concerted
movement i'll this matter. 1t Is not
difficult thing to obtain graduates from
sur normal schools to fill the positions of
| teachers; we have graduates from schools
of art, classical schools, schools of de-
| sign, of telegraphy, commercial schools
every kind of schools but those of
cooking, housekeeping, sewing; and do
We not need these even more than We
need some of the others? We have
begun to approach these nearer and near
est Astrology was the first so called
science, and in studying this astronomy
was born. The science of chemistry had
its origin in the search for the philosO-
piers stone, which would change every
thing it touched into gold. We have
now the most beautiful china and glass
and silver services to eat from. Is it not
| quite time that the food served in these
dishes should Ee as fine in quality, as
high in art, rs exquisite in preparation,
as faultless in taste as the dishes them
selves? We want schools OF plain cook
| ing and schools of art cooking, with reg
ular courses and diploma at the end of
the last course. Those possessing a di-
ploma would not lack for immediate and
remunerative stations.
If several ladies in any city or village
would unite in fitting up a kitchen,
hiring a chef, and sending their own SER
wants or children as pupils, the move
ment might be begun. They could
contract with their servants to remain
with them at certain price for G certain
| time in consideration of the tuition re-
ceived at the cooking school. Many
housekeepers would be glad to be pupils
and have their children pupils also.
When servant girls are made to realize
that certain employment and increased
pay are sure to those who have been
through a course of culinary instruction,
| they will be eager to avail themselves of
it. Until that time, and without the CO.
operation of their employers, they will
take as little interest in the subject as
possible When Mr.. Blot gave lessons
| IL Ill
gentleman sent his cook to take the
course, paying her tuition, which was
$50. He said that in the next five years
she saved him that $50 dozen times
over. She learned to economic every
thing, to make savory dishes from plain
materials, to cook in the best and easiest
manner and TO get up her dinners in
style and taste without waste of material
and without great expense.
Here is q work in which the fields are
white for the harvest. Miss Corson in
New York, and Miss Parloa in Boston,
are pioneers in the work, and are doing
an immense amount of good. Their ex'
ample should be followed in every city
and large town, till cooking schools are
as common as district schools, till the
woman who cannot cook will be as un
common as the woman who cannot read
and write and spell. We have abolished
slavery; we are trying to abolish intem
perance. cruelty to children and cruelty
to animals; let us abolish bad cooking
and inaugnrate the reign of wholesomely
prepared food. Thus shall we effectively
pave the way for the long expected mil
lenium.
How to Furnish Bedroom.-A bed.
room should impress the observer will
the idea of dainty cleanliness reignine
supreme in every part of it, while rhe
prevalence of cool, soothing tones o1
color suggest repose and rest. The paint
might be delicate chocolate, the walls
soft pea-green; no color equals green foi
giving rest to the eyes, and in its palel
tints it offers pleasant sense of GOODNESS
during the most sultry days of summer,
while they are free from the suspicion OF
coldhess seen in many of the gray shades
commonly used. Light colors make 4
room look larger than the dark shades
Woodwork, painted chocolate, and
cream wall look well with light blue
furniture coverings and curtains, or
maroon paint and citrine wall with
deep blue A wall with n pale
tone of blue and sage-green woodwork
will harmonize with furniture coverings
bearing design of autumn tinted leaves.