The Washington times., 1895-06-19

to these classes is open to any one not
pupil in the graded schools. Those who
have kept house and done much OF the COOK
ing have frequently given assurance that
they have gained much valuable informa-
ton from these lessons. The work with
these classes was essentially the same
as that given in the day schools
The corps of cooking teachers consists OF
a director, Miss E. S Jacobs, with salary
OF 5000 per year and ten assistants, who
begin with salary of $500, which is in
creased $25 each yearuntil the sum OF $500
is reached; then the salary remains station
airy.
The location of the school kitchens, with
their respective teachers, is as follows:
First Division-Force SchOol-Mlss Il. y.
Jacobs Thompson School-Mrs. "A. Z.
Pollock.
Second Division (A)-6O9 I street north
west-Miss A. G. Horton. Seaton school-
Miss Eva walker.
Second Division (B)-Taylor School
Miss Madge Keogh.
Third Division-Peabody AnneX-Miss
NJ Merillat. Wallach chSchool-MissM M. Doug
las.
Fourth Division-Jefferson school-Miss
M Davis.
Fifth Divsion-Addison School-Miss
Fannie AtLee. Grant School-Mlss r.
jenkins.
sixth Division (A)-Mott school-Miss
F. jenkins.
Sixth Division (B)-Benning School, Ben
ming Road School, Anacostia, HlilSdaie,
also Monroe School OF sixth division
tA)-Mrs. M A. Burns
Following is synopsis OF a course III
cooking
Cooking-1. Definition 2. Purpose.
g. Process, consisting of boiling stewinE,
broiling, baking. frying, and preserving.
| T. Incidental and general information re-
specting materials, sources, processes
Of preparat ion and combinat ion, care
and selection OF materials
Some representative parts OF the course
OF instruction, together with the manner
of teaching them follow:
FIRST YEAR-SEV ENTH GRADE.
Boiling-1. Talk about cooking to dis
cover W hatitis. how itaffectsfoodmater
il general, and w hat is needful forit. Talk
of the source of heat and moisture. Have
specimens OF the different kinds OF fuel,
! examine and talk of each to discover what
/ it is, from whore and how obtained, and
4 the relative burning and heating power or
| each.
2 Examine and study stove, make fire,
! show, by opening and closing hampers and
! slides how to regulate the cburningofthefire
! andthe supplyofheat
3. Teach boiling gbymeansOfeNp
/ (aJ Heat q cup OF water noting chang ge IN
/ temperature from time to time OBTAIN
definition for "simmering' ana "DolllhG.
/ Have these facts written. ID STUDY
/ contents of an egg; break eggs and put one
| into cold water one into sinmerlnS water,
! and one into boiling water; allow them tC
! staad several minutes thea note the result
! ineach case, after which heatthe cold water
with the egg, noting the result. Draw
| differences. and Save them written. (c.l
1 Poach several eggs and serve on toast
| Have directions written.
/ Experiment with starch and flour. "a
| Make blanc mango. Note-Cornstarch
from what and how obtained. substitutes
5. Make tea, coffee, cocoa. Note
History, ,dcscriptionofplantl leaves, flowers,
and fruit. Manner and time OF picking
curing, and preparing for commerce. Use
! and value as food
! Baking-1 Experiment with SODA,
| cream f tartar, sour milk, Inolasses, ana
! baking powder. Ca) MIX soda aud cream
! uf tartar in separate glasses WIN cotu
water Pour one into the other Note the
| result: show the presence or carDontc acne
! gas with lighted taper (b) MIX haklne
I powder with water; note result aud show
presence uf gas. (cl Mix soda aud sour
| milk: heat aCd note result. tdl MlN
molasses and soda Note result te) Mix
soda and cream of tartar or baktue
/ powder with flour moisten ana MAKE
!
! the other half 10 ree-laln exposed TO the al
! during the lesson. stirring frequently
then take and note the result. DTa'
conclusions.
2 Make muffins, nsing sofia ana cream
of tartar Note-Soda aud cream o
tartar; what aud how obtained Result
union Batters, what they are, hotiou'
necessary for mixing manner or making
light when baked.)
biscuits. using BAKING pDWutT
Note-Douehs: what are they, how miXe'
when baked.
Make yeast. Talk about the yeas
nlant to discover from what ard nov
nhtaiued. proper food and temperatur
necessary for growth, result or gro"u
and different kinds OF fermentation ,.o
Making yeast bread (a) Mixing
rneadirg moulding baking. tb) Flour
from what ard how Obtained, kind, prop
critics. and value OF each.
SECOND YEAR-EIGHTH GRADE.
Roilinp-1 Review facts learned III sew
enth grade relating to cooking, iuel ah'
effect of heat and water upon aIpuiheu ah'
starch. -. =,
Prepare mutton. (al For broih. 20
For tho meat. Make caper sauce
Make corn soup. Croutons.
Make snow pudding tusing gelatlne
opd cot custard NotC-Gelatine: what !
is from what and how obtained.
Raking-1. Review facts learned abou
carbonic acid gas, fermentation and hea
2. Make cakes. (a) Jumbles. th) Ginge
snans. Notc-Spices; from what and hoy
obtained. properties and value tcI Jeil
cake. (d) Dover cake. te) Sponge cake.
Fryinp-1 Experiment with fat. "a
show that fat will not boil at an ordlnar
temperature. tbJ Show that fat contain
ing water will boil and is rot fit TO
irving. ,c) show proper temperature Q
fat for cooking by putting pieces or doug
into il at different times and noting IN
result. (d) Show the economy in the US
of egg in the mixture to be frlea.
2. Make croquettes.
8. Make cruliers.
4. Make omelet.