The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1885-04-10
COOKING SCHOOLS
A Notable Sign of Progress and Improve
ment In Later DAYS.


A Notable Sign of Progress and Improve.
ment In Later Days.
Among the most notable signs of
progress in these later days is the es-
Enlistment of cooking schools for the
instruction Of the people. AstroIogy
was first to attain rank as a science,
and concerned itself chiefly with the
stars, the most distant objects from
man. The science of daily life is now
first in Importance and concerns itself
with each individual man, woman and
child. teaching them how to live their
brief span of life so as to make the most
of it and of themselves. Before the
time of Pericles professional cooks of
great skill We're known in Athens, and
after his time poets and philosophers
sspired to distinction as inventors of
new dishes. but cooking schools for the
masses formed no part of the brilliant
Greek civilization. In the later DAYS of
the Roman Republic and of the En-
pire. extravaganza in cookery reached
its height; a single dish at a banquet
having cost Vitellius, it is said, $780,
900, but no money wa spent in teach
ing the common people how to prepare
with greater skill their simple edibles.
In modern times the French have led
in the art of cookery, and among the
benefits which occurred to our Saxon
forefathers in consequence of the Roman
conquest was better knowledge of the
culinary art, and lessons in the refine
ments of gas ,ronomy. But we do not
lind in any curriculum of studies to
which we have access that cookery is
10 light the common people in schools
On the continent. In many of the rural
schools of Switzerland, France, Prussia
and Austria, girls are taught sewing,
and boys handiwork of various sorts,
but we find no mention of cooking as a
branch OF instruction.
Some OF our modern philosophers
have found out that, 'to great ex-
tent, man is what his food makes him,
strong or weak, intelligent or stupid,
cha te or prohigate, sober or drunken.
These assertions are borne out by facts
as well as by the theories of scientific
men," Hence, intelligent philanthro-
pjsts and humanftar ans must take ac-
count OF ct in their efforts to elevate
the degraded and the ignorant, and
teach them how to feed tn msel es,
that they may have capacities devel-
9pe | wi hin them to receive intellectual
and moral training. There can be no
doubt tn t when, as rule, good cook
ing prevails among the industrial
cllsses, and they rise from their meals
W th palates and stoma chs satisfied
with the food they have eaten, the de-
mand for strong drink will be enor-
mously reduced. Perhaps, too, we
should add just here that when the
well-to-do classes learn to live more
IMPLY, and eat only flood convenient
for Them" they will not need to stimuli
late Their digestive organs with that
which is not food, and the revenues de-
rived from wines, liquors, tea, coffee
and tob3 will be greatly reduced.
Cooking schools are no longer the
novelty they were when Prof Blot gave
his first lessons in the art in our North
ern cities some twenty years ago. Miss
Corson and Miss Parloa have done and
are doing much to popularize them,
and deserve rank among the benefactors
of their race. Kitchen garden schools
are dong an incalculable amount of
good among the poor in our cities; (do
we not need them almost as much
among the richP) / tile girls are learn
ing to begin the work of life with their
hands as available tools In these
schools not cooking alone is taught,
but all the ordinary branches 9 do
nestle economy. Both in the East and
in the West there are schools and col
leges for young Ia lies that have in their
regu ar course series of practical les
sons in cookery, and every year adds to
the list. The time, we hope, is not far
distant when no young lady shall
be considered to have finished her
education until she can prepare,
with her own hands, according to
the most approved methods, all
the staple dishes that are served
on our tables. In the public schools of
London domestic economy has been
made by the School Board a part of the
regul course. Private benefcence
has establ shed many cooking schools
in London and ether cities in England,
"AANAA CIV NtOAAAS5 o GASUp "OlA III man
ing girls helpful to themselves and to
their fam LES, and in difusng a knowl-
ed o of the common, practical arts OF
household life among the people.
1t is difficult for mo hers who have
hired help in the kitchen, or who are
engrossed with many cares, or who
have no gift for teaching, or who have
never learned fine cooking themselves.
to instruct their daughters properly in
the culinary art. To all such the cook
ing-schools can not fail to be of ines
Unable advantage. In these schools
the pupils see what well-apponted
kitchen should contain, how it should
be managed, what stores are necessary
for the production of various dishes,
the best methods of procedure in culin-
airy operations, and the ease and GER
tainty with which skilled hands can
conduct the most difficult processes.
They see one of the ordinary tasks of
daily life elevated to the dignity of a
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