The times. [volume] (Richmond, Va.) 1890-1903, 1891-02-26
CULINARY ART PUPILS.
SIGHTS IN MRS. CRIYGAN'S COOKING
SCHOOL.

uosf Of the Scholars Married Ladies-Discus-
sion of Soups, Coffee. sweetbreads, Gro
oue,tes. Etc, and the Way They Should be
Made.
Go down n fight OF stone steps. look
through the little holes of the lace curtain
hanging over the glass door and you see a
cooking school in full blast right here in
Richmond.
In the antique ages somebody said once
that the way TO mans heart was through his
stomach. and though this may not be
true. still it is recognized that
ave may live without poetry, music and art .,
We way live without conscience and 1--we with
We may live without friends, we may live
without books; o., o.,
But civilized man cannot live without COOKS"
In that basement. No $40 east Franklin
street Mrs. John W. Crlngan teaches the
culinary art TO quite a number OF fair pupils
As the embarrassed reporter entered yesterday
he found seated around the rooms about nj
teen ladies' Most of them are married ana
represent the wealth and culture of this city.
Bonnets had been removed, and over the
street dress was dainty white apron Each
had pencil and "A notebook and Mrs. Crlh-
gan was debating to them recipes.
In the middle Of the room large gasoline
stove sat and on one side a table covered with
cooking utensils. On the other stood large
shelving and on these was a numberless num-
Der of implements necessary to wrestle with
the art gastronOmlc.
swRETBREADs AND CRoQUETTEs.
The first subject taught yesterday was the
making of sweetbreads and croquettes.
Mrs Cringan delivered quite lecture on
the subjects.
Soon words we're turned into actions and
notebooks were dropped. A croquette. or
several Of them, had TO be made, and the Ia
dies began the battle. Pretty pink hands
wrestled with -four. while others were equally
dilligent with meat; sleeves were piquently
turned up. and dainty lace handkerchiets lift
ed frying-pan and hot water.
Soon the consummatlOn wished Tor was ar
rived at and the crOquettes were pronounced
successes. Many were eaten while dress
talk" was INDUCED i'll. and soon the class was
in the consomme tiguratiyely speaking, for
the next subject discussed was soup
Every kind of soup was told Of by Mrs.
Cringan. How to prepare H. how much OF
beef 10 use IN one sort, and how much water
in another. How thin soups are fashionable
and how men like thick soups. What Ingre-
dents are in mock turtle and how St. julien
is made. How 10 create split pea soup and
how to wrestle with the ingredients Of terra
pin. What stock" is for soup. how 10 make
it and how TO probe into the Teccsses of con-
SOmme.
SOUP RECIPES.
They were all present in name All were
mentioned. and for an hour recipes were
written with the rapidity credited to Nellie
BY.
Pencils flew over paper with the CELEBRITY OF
an electric car going down the Seventh street
hill. and enough knowledge was imbibed Of
soup 10 make all present connoisseurs.
Next coffee came up for consideration, and
soon the air was filed with the delicious
aroma of Mocha and drip coffee, boiled coffee,
and coffee made with cold water was splutter-
Ing over the gasoline stove.
As soon a. the coffee was done. waters,
light as air and transparent, We're brought IN.
and with dainty china cups the class again
went into an executive session on what To
wear and how 10 wear II.
AIRS. Cringan Is doing good work, a work
that will be- appreciated by all the male rela-
tiVes Of her pupils especially, and her compe
tency and knowledge of the art makes her
one Of the best of teachers.
She has classes twice a week, and on Mon
day afternoon next will begin II new class.
There are two branches of the school-One
class is taught what is know as plain cooking,
while ether partake of knowledge as 10 deli
cacies and tea yiands
Mrs. Cringan has all the necessary utensils
for cooking: is an affable and pleasant
speaker. and takes pride III her pupils. The
latter are very apt, and soon the cooks IN their
households will be put u blush-that Il. II
they can-by the happy communications made
bV their mistresseS i'll the culinary art.