The evening world., 1888-05-11
COOKING STEAK In SCHOOL.
MRS. HOPES YOUNG PEOPLE RAPIDLY
LEARNING HOW TO PREPARE FOOD.

An Evening world" Reporter Tastes an
ENceilentiy Cooked steak In the vande-
water street school A Good steak
should he "Marblcd with Fnt-Prac-
teal Instruction In the Art Of Broilins.
As an EVENING WORLD reporter entered the
kitchen department of the Vandewater street
school he was greeted by the question
And what does evolve mean ?" But before
he could frame a synonym a score of girlish
voices replied:
Throw up !"
Mrs. Hope, the i%nstructress, was explaining
to the class in cooking some few of the chem
ical reactions which take place during the
baking of bread, preparatory to the practical
lesson which is to be given next Thursday.
The girls in turn then gave a definition or
some salient property of the different acids,
treating them with an understanding that re-
Elected credit on their notebooks and IN
structress.
The alkalis were then discussed, for the
purpose of showing their powers when
brought in contact with the acids.
After saying that in baking bread a hot
oven was necessary, in order that a crust may
be formed quickly and the gases arising from
the soda be then confined inside the loaf,
Mrs. Hope said: The subject of to-day's les
son is Broiling.' but in order that our din
ner may be more complete, we will bake n
n few potatoes
Two :" cooks "-Rosie Drummer and Nellie
S~ullivan-were then chosen, and the house
keepers Celia McLane and Mary Bussing
lighted the fires in the gas stoves and
brought water in large pans to the cooks,
who proceeded to wash the potatoes, while
Mrs. Hope, with n large slice OF beefsteak in
her hand, asked the class
" What cut , of beef is this p"
Round" answered the attentive chorus.
And then the class told Mrs. Hope all about
the different " cuts" distinguishing the sir
loin, tenderloin and round steaks also. de:
scribing a good steak rs one that is "marbled
with fat.
BY this time the two potato cooks had fin
ished the cleaning, and having selected those
potatoes of nearly equal size in order that
tile baking might be uniform, put them in
the oven.
Then the ~housekeepers (" cleaned up " the
table, which had become dampish from the
splashing, of the potato-washing. and Mrs.
Hope, holding up the steak, asked the class
how she should cut it for broiling.
The answer again came correctly" so
that each piece will have an equal amount of
fat
be sure to place the fatty end of the steak on
the upper end of the broiler, SO that the fat,
in cooking. will run down and over the lean,
and not into the fire."
After rubbing the wires of the broiler
thoroughly with suet, the steak was placed
between ii and applied to the fire.
Miss Gillie Clark was in charge of one
broiler and Miss Minnie Lubben was selected
to look after the second. Every ten seconds
the broiler was turned, in order that the
juice, which by the action of the fire was
brought to the surface, might not drip into
the flames and 50 be lost. In exactly six
minutes time the meat was done to q
turn, taken off the fire, put on a platter, cut
up and served.
The reporter was hidden to the feast and
he thankfully accepted. Mrs. Hope apollo.
gized for the poor quality of the meat, saying
that she could not obtain a %sirloin, but
owing to the delightful way in which the
steak had been cooked IN. apology was en-.
tirely unnecessary, for the meat was juicy,
Just rare enough and possessed of an exquisite
flavor. The reporter was only sorry that he
could not tarry until the potatoes were done
These lessons Ill cooking cannot fail TO nc.
complish great good. The girls are eager,
interested, attentive, and are SO we'll in,
structed in the preparation of each dish and
so thoroughly that they cannot but retain
what they have learned, and if they do this
they will always have good food, for the
goodness of food depends, in a great meas
ure, upon its preparation.