Savannah morning news., 1886-04-04
ABOUT COOKING SCHOOLS.
Cookery Cultivated az Fine Art by the
Fashionable World

Future chroniclers of the rise and pro-
gress OF the cooking school in the South
Will ascribe the credit Of inaugurating
the movement to tho ladies who secured
Miss Maria ParlOa to give course Of
demonstration lessons in Metropolitan
hall.
Twenty years ago, and in fact even
lorty years ago, there were a few enthu-
slasts on the subject Of educating women
IN cooking, The public grasped the idea
slowly and the apostles Of the art of
cooking did not make brilliant headWay.
FOR tlme the matter lapsed into a state
AKIN TO lnnocuous desuetude. About
1910 the renaissance came. Boston
took the lead in patronizing the move
ment. Whether the Yankees were
worse fed than the residents
OF other sections OF this republic has new
er been officially decided, but it is more
than suspected that it was partly that
which obtained from the Hub the feeling
OF concern first manifested ten years
ago.
Now Boston has the best cooking
schools Of any city in this country and
more OF them. They are better chiefly be-
cause they are better sustained. Miss
Parloa was one OF the first teachers there
after the movement got fairly started,
about 1877. Miss Julia Corson was an
other.
Miss Parloa said yesterday that Eng
land mas the best system of cooking
schools. South hensngten has the finest
scnool, and there are graduates Of that
school IN this country teaching.
some who has not looked into the mat
ter would be astOnished at the literature
on cooking" Miss Parloa remarked.
"Don'J you know" she continued, that
nearly every literary woman writes a
book on cookery And some of the
literary men too. French literature con-
talns quite large percentage OF works
on cooking"
Miss Parloa is herself the author of at
least four works-"Ine AppledOre Cook
Book" "First Principles of Household
Management aud Cooking, ""Camp Cook
cry" and "a Guide to Marketing and
Cooking" Besides, she is a VOlumInOus
writer for the press. 70 the Boston Bed-
con, GOOD housekeeping, aud a number Of
other papers, she is q regular contributor
and for a number of others she Occ asiOnlly
writes, For some time past she has had
school In New York, and she mas grad
yates teaching in various places.
In New York the cooking schools re-
celye the support and ENCOURAGEMENT Of
such ladies as Mrs. PierrepOut Morgan.
The young ladies who lead the social
world take course Of cooking lessons as
sort Of finishing touch. The same is the
case In other cities. Mrs. Shaw. lady
OF great wealth and a sister of the late
Prof. Agassiz, is the chief patron of the
cooking schools in Boston. She has done
much to introduce instruction in cooking
in connection with many kindergarten
schools.
Mrs. Coldgate, the wife of the famous
soap manufacturer, is one of the patrons
in New York. Not long ago she had Miss
Parloa give a course in Orange, n. j.,
where a lecture was delivered once a
week.
Before the course in Savannah is over
Miss Parloa Will give one lecture on mar
keting for the benefit OF husbands as well
as the ladies'. She says that the comfort
and the expense of a family are
largely dependent upon the amount of
practical knowledge Of marketing that
the house-keeper has. Her lectures will
be principally hints upon the selection of
the best meats, fish, vegetables, etc, in
the stalls. The third lesson Of the course
viii be given tomorrow.