New-York tribune., 1893-12-10

Ia n
Two bright little tots were walking home from
crand-st school Friday As they walked they talked
and cr,,nched cake. They were children not IN tne
hest OF circumstances as could be seen by their
| mendel clothes. torn hats and ragged shoes' pu'
, they were laughing and joking In a happy way.
| 81 made my cake better than Sisse maze hers'
| said one who had blue eyes that Madsoh SQUARE
| mamma would have gone mad over
| "yes vours IS winter that's because you stir
| better You'll make a good cook when you grow
| up" 80,
| MY ma says just soon as leave SCHOOL III
| be fit to keep house.
| The two girls trotted on and 1t was found OUT
| that they had lust come from the cooking de-
| nartment of the public school which they attended
| Behind them groups of other giris eacn carry
| Ing some memento OF the cooking class, every one
| OF them exhibiting with pride the particular cake
| or biscuit which she had cooked.
The cooking department of the public schools IS
| one OF the most progressive IDEAS yet developer
In the school system There Is scarcely a girl over
| twelve In the public schools who cannot COOK
meal from soup up TO the dessert. Super'n'e''eis
Jasper has been enthusiastic upon the SUBJECT Vi
such training in the schools, and 1t has been par
ticuary through his untirng efforts that the plah
has been adopted and enlarged. Nearly all the
girls schools have their regular cooking classes
The teachers are Miss Ella Baylos, Miss Mary D.
Williams. Miss Louise C. Mariotte and Miss l. NJ
Austin They divide up their time with the u"-
! ferent schools
EQUIPMENT OF THE KITCHENS.
T,verv scboolbouse has its kitchen. This Is most
| homeke and pleasant room. The ceilings are hisI'
the walls pretty papered or delicatey thteu'
| and the floors OF different colored woods well poi
ished There are plenty OF pretty pictures hung
around which lend warmth and color. In the centre
| is a long table rounded with n marble top. ms
table is divided into sections containing a closet
and drawer holding most OF the utensils ror the
children to work with. The table is OF iight "oou
| prettIly CLOSED The knobs and trimmings are gen
orally of brass. Each specific bit OF decoration TENDS
to delight the child and attract her attention. she
taught keep her little space OF table as neat S
| wax to wash. wipe and polish II.
Another long table usually at the side OF the
room. is divided into closets with drawers ABOVE
which are small stoves Gas ranges are always
used. The children enjoy immensely the lessons on
temperature which they obtain from managing the
gas stoves. They get to know how to prepare the
fire for brolling steamlng. frying. roasting. DOLL
| ing or baking Tap any of these bright children on
| the shoulder and she will tell you about red-hot
Goals" quick heat" baking brown flames or open
fire" They learn the degree OF heat at WHICH
| water and milk boil. and when water must De
poured on meat and the same turned over i ana
basted how to shift the position OF the % ND
ing turkey and refresh 1t with qud Or hressE an
how often to change the atttune Oh tne ii,s
| goose and quench It's thirst Pies tarts; puau,nss ph
ana unss ,hnr scentc direction and tea coffee
| Goa or chocolate Is never overlooked.
THEY PREPARE AND COOK FISH AND FOWL.
The hour given over to the cooking OF fish and
fowl Is intensely interesting. Think OF small girls
of ten twelve and fourteen knowing exactly how 10
skin brush and clean 70 81. make n rich dressing
to fiji II. get II ready for the oven COOK J.. pr
| fectly and serve II, Fresh vegetables are brought
sat ca and pepper potatoes pumpkins. caulifower
green peas. apples. cabbages and the various other
sfsSIes snd COOK COOK i Sem ike deal chefs Pudding
! for Tor tbe afr IA
gets a share and enjoys It. ...,.o 49,,
| sometimes three afternoons Of the week when a
class Is In session The hour Is placed at tims wher u,
AS pleasant relax ltion, with It's change OF theme
and amosphere The little pupils wear ,ro uniforms
pretty and always in neat condition; Those who are
cooking remain seated & and m9 or aS failures a.
their comrades. Those whose day It is to cook pull
and forks into place turn on the hres ana at once
get Interested IN their stirring ~, ooiingi dh % nniI
and lays down rules.
| But THF DISTINGUISHING Is HARD.
After all IL finished comes the dishwashIng. All.
! there are very few OF the girls who like this, and
those who doomed to remain seated are now re-
| joicing at their fate Scientific dishwashlng is
taught. and thorough scrubbing In hot water rims
| Ing In cold water. with shining up by rough linen
TONI Next ,p hs nutns IA awy & and saGn in
! Chatting about the cooking class. Miss Austin
said: This branch OF study much needed. and
since 1t was Instituted and has become successful
the Board Of Education have been highly congratu-
lated upon 1t. The way In which cooking is intro
duced into the schools Is by the principal making
requsition upon the trustees. they granting the
same and applying in turn to the Board OF Educa-
tIon for IT. II is thought most important that the
digestion should be taught The main idea is to
w their nf 10 nss tne
Cooking has been taught In some or our schools FOR
She gave up her position to devote time the Nor
nal College Domestic Economy Class She died about
brilliant one Miss Baylos was asked to take one OF
her schools and Miss Marotte the other.
1T IL hard admit, but yet perfectly true. that
cooking taught in the schools Of Boston long be
that Massachnsetts takes the lead in adopting new
ideas OF education learned the art of cooking at the
istry holds a most important place Miss Kline has
| charge of the study OF domestic economy ana
classes OF pupils provided for the students to
| teach"
| TEACHING THEM SCIENTIFIC PRINCIPLES.
Miss Marotte. another OF the clever teachers. has
a sweet mothery face, and looks as II she could
easily childrens hearts. THE first part or the
cooking COURSE" said she. 'is given to short
talks on foods-what they are made OF. how one
fected by eating different kinds OF foods The OBJ
e, to he % hf er RPs knowes %
they see. smell and feel Now: for instance we
Of OF food in the body and we classify the foods ac
coriing to their work or The uses Of It, We also
nourshment. II they understand these underlying
| lectures they will know why animal and vegetable
| foods are combined To give proper nutriment.
| ITO some 1t may seem hard to believe that chill
dron can grasp so much. Yet they do so and mar
| veously well too. every bit of information being
| smpllned
! Among the experiments which take up are
exhibitions of the coagulation Of albumen and now
acid acts upon the bones. These are interspersed
| with anecdotes and funny incidents within the
knowledge OF the teacher. which serve to vary the
monotony and tighten the tedum of instruction.
GEORGE BUM WAS WELL KNOWy ~ HARTFORD