St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-04-13

"a III Ilb 1Odu OuC w CuPPOoO
that they were but just beginning to
become aware of that fact. In Europe.
principally in England and Sweden. the
modern idea has progressed so far that
the cooking school has become a part
of the regular curriculum in the schools.
in many sections the course having been
made compulsory.
1t was about ten years ago when the
idea first became matter for consider
alton in the minds of few Of the peo-
pie of cultured Boston, where baked
beans and brown bread had been the
staple article for gaStrOnOmlc joys
through long period of years. At first
the citizens of that May metropolis
looked with suspicion upon the idea OF
a cooking school in their midst, fearing
that the importation of an alien custom
was intended as direct blow upon the
bulwark of American liberty, and as
baked beans and brown bread was not
included in any article of the Ameri-
can constitution, there might be bare
possibility of the two great dishes being
lost in the general shuttle, and remain
but dream of the past and subject
for reflection or the pages of the history
of the great Boston commonwealth.
1t took five long years for the cooking
school to become fixture, but finally
in 1885 it was taken to the bosom of the
Boston board of education and engrafted
into the public school system as one OF
the regular studies. Now the Boston
cooking schools turn out graduates,
more or less adopts in the culinary art,
to the number of over 1,5OO each year,
who forthwith prepare for the unfeel-
ing public, Parker house rolls and fried
mushrooms, ETC., in the perfection of
excellence. Of course the cooking
school was subject for much ridicule
at first. People were advised not to
partake of the dishes of the graduates.
Their cakes were characterized as
bricks, and the Boston press advised
that humanity provide itself with buzz
saw for the purpose of cutting the aver
age cooking school mince pie, but soon
this adversely died away and the Bos
ton cooking school is said to be CON-
pIete success.
Nor did the idea confine itself to Bos-
ton alone; for soon the idea spread, and
cooking schools we're started in differ
enL towns in Pennsylvania and New
York. Miss Amy Barnes, the leading
teacher in Boston of the art culinary.
travelled long distances to start these
schools and give the first lessons. She
has met with unqualified success. and
her name has become so well known in
the East that when the w. G. T. U. of
Minneapolis wanted to give course of
lectures to the local ladies she was sent
for to come on and conduct it.
Miss Amy Barnes is trim-built little
lady, who shows neatness in her every
movement, and is perfectly at hom9 be-
hind her table, surrounded by the pots,
pans, kettles and moldS of her class.
She goes at things in matter-0f-fact
way, and describes things so plain and
simple that her class finds it easy to fol-
low her and very little trouble to pre-
pare the dishes themselves at first
trial. The course now being given is
what is called demonstration course.
The pupils do not prepare the dishes
themselves, but they see them prepared
and cooked, with copiOus explanations.
After the dishes are cooked portions are
passed about On plates and the pupils
sample them, noting the flavor. the
smell and the conditions which should
surround perfectly prepared dish.
The practice course, the one used in
the schools during the advanced stage,
is more thorough and much more inter-
esting. The teacher has her table on
raised pldClOfll, dTouIu WHICH 10 TOW
of tables in the form of horseshoe.
The pupils follow her as the lesson pro-
crosses, and each one prepares the dish
herself. They are then cooked, and
mistakes, if any, commented upon.
The lessons given, so far, in Mime
apolis have attracted large number of
pupils from some of the best local fam
flies. The class is already a large one,
and it is an interesting sight to watch
the ladies and their teacher while the
lesson is in progress. Perhaps the most
interesting part of the long lesson,
which usually lasts about three hours.
i'm which from five to six different
dishes are prepared. is the sampling OF
the various dishes. There seems
To be certain amount of fascination in
a dish that is new and strange, that has
~ t 1een bo ali tsa