Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1885-05-17
The Highest OF all Arts.

'.The art of cooking should rank
with painting, music and sculpture; if
anything higher, because it is more
beneficial to the human race" said
Miss Maria Parloe, of the School of
Cookery, up town.
'Is there much art used in cooking
in America?" queried Mail and En-
press reporter.
mo, not as a general rule. We
cook too fast, do up things in hurry,
and outside of few fashionable res
taurants the best methods in preparing
food are not in vogue. But can say
this, that l believe New York is far
ahead of the most cities in cooking.
leaving out Paris. l attribute the fact
to the cosmopolitan population. A
moderately-priced restaurant here will
furnish better-cooked viands than
similar one in London. But in Paris
the culinary art is carried to the high
est degree of perfection. A piece of
tlmr lean beef cooked by an artist
and nearly all French cooks are artists
will DO more palatable than fine
slice of ours prepared by our cooks.
One reason | attribute good cooking to
the French is because they do not rush
things with big heated fires, but are
sparing with their fuel and cook more
slowly. Then, too, they understand
more thoroughly how to season food
properly. Our great fault is that we
are apt to season too highly from hav-
ing a plenty. My pupils are all anx-
ious to learn how to cook rare dishes
first, and generally ignore the everyday
dishes mostly used on the table. What
is the resultP They invariably wind
up by learning how to cook bread well
and dishes Of common articles of food.
1t surprises them. Before they ina
gined that cooking bread was easy,
that anybody could do it. So they
can, but to do it properly is the thing,
Ladies who have been keeping house
for years absolutely do not know how to
begin to cook the simplest dish. In a
practice lesson l will say: Now get
the pan ready and am met instantly
by the query, How do you get the pan
ready" In simple things, that it is
supposed as a matter of course they
know how to do, they are as helpless
as children. l do not begin by teach
ing to cook the simplest dishes. 1t
would be monotonous and devoid of
interest. Here is, for instance, the
menu for the first lesson in series of
twenty: Cream of caulihower soup;
entre-cote steak, garnished with mar
row bones; cauliflower, with cream
sauce; cauliflower au gratin; baked
Indian pudding and vanilla ice-cream.
This may seem complex for beginners,
but the only way is to begin at once
and cook any dish. The public would
be surprised at the interest these ladies
take in the art of cooking, and how
careful and painstaking in acquiring
perfection. In few years the finest
and best cooking in the world will be
done among the rich people of New
York.
There is art in preparing the sim
Plest dish, and when tbs well done the
result in many respects is almost as
Z satisfactory as performing some intri-
cate pasquinade on the piano or draw
ing the picture Of a high-stepping stork
In shallow water. have been teach
ing for some years and have succeeded
beyond my sanguine expectations.
Wealthy ladies are anxious to know
( something about cooking, and want
their daughters to gain knowledge OF
the art. Mrs. Pierrepont Morgan s
daughter attends the school; also
William L. Dodge's, and Mr.. Hoes,
the press inventor, with many others.
My idea is that within few years
cooking will be taught in the public
schools. Girls can then gain some
practical knowledge and have very
useful accomplishment to 90 with that
OF music and painting. But first teach
ers must be taught to fill these depart
ments in the public schools before any
steps to that end should be taken. No
nation can be truly great without good
cooks, and America is in my opinion
destined to be the greatest nation of
the earth. ."-NeW York Mail and E1-
press.