Evening star., 1895-04-27

teaching the dainty art OF cooking TO 5,ooo
girls each year.
The pupils learn not only cooking. but
the why and what-for of everything. On
the blackboard in Mss Jacobs kitchen was
the definition of cooking: Cooking is the
process of preparing food by heat ana molS-
ture to make it palatable and digestible.'
Taking that for text the teacher lectures
briefly and pointedly to her class of begin
ners on the merits of cooking rapidly and
slowly, and the scientific reasons Tor the
selection of certain degrees of heat with
their effect upon starch cells and albumen.
On the subject of fuel they learn of the
charcoal and coal oil. They taught the
component parts of each, their chemi cal
construction, which takes them on n dip
into geology, botany and ancient history.
They have a lesson in making fire with
each material. and bow to clean out the
stove to obtain the best results from the
fuel burned. They have instruction how to
start fire with coal oil! Who dares to say
that that is not an innovation to be :anc-
tonedo They are. t,sight how to manage
the fire after 1t is kufst and burning. Very
Necessary to know. phen the lext thing
is TO learn how to boa water-a thing any
fool can do, and many cooks. but lot prop
eriy. After the lesson on fire and water
vegetables are taken up. The pupils learn
where each one comes from, its natural
habitat, its nutritiVe qualities and ooW@r TO
sustain life, how to select 1t in the market
and how to prepare it temptingly. And so
it goes on through the simple fare OF the
average table.
When meats are taken up the teacher
demonstrates on the board how the cuts
should he selected. The blackhoards are
embellShed by pictures of a noble bovine,
splendid Southdown and an overgrown
Ches ter-w hite, all chec kcd off and lum-
bered that each pupil Is able to see
where the different cuts are located. When
a roast or boil has been the recipe one
day, the second day is devoted TO serving
the remains in made over dishas-oHe of
n hat
a cook pcss sesses. 1t is III knowing how to
use UP the left overs that housekeeper
is able to exercise economy.
The day Star reporter visited Miss
Jacobs kitchen the lesson on "Bou-
dins." terribly high-sounding name for so
simple a thing plain hashcd meat. No
it wasn't plain either. 1t a sy nph ony
in hash. Fifteen girls had a hand in max
ing it. Fiftee1 merry maidens. in white
cooking sleeves and long white aprons
with holders attached TO their sides by a
long string. They gig@led a good deal, and
asked forty thousand questions. more or
less as they huddlel around The pine
tables. scrubbed to abnormal hiteness, and
set with cooking utensils, while Miss Jacobs
discanted on the merits of the recipe in
hand, telling why Sne used egg ana nut
meg and bread crumbs in the composition
of the symphony" When the mixture vas
finally ready to cook they dished it evenly
into little custard cups set them in "A pan
of hot water and showed it in the oven.
Their such scurrying there was to get
the sauce made, bending over the tin,
watches in hand, ready to grab it from the
stove on tie second recommended by the
teacher. When the symphony was tested
and found done to turn, it was served
with the sauce. The Star reporter getting a
lar ge portion. 1t delicious. and here is
the recipe, exactly as written in the recipe
books at the long table after the lesson
was over. Every subject treated of by
tie teacher is Transcribed into neat note
books. instructions. recipes and all, and
those little books will he of invaluable aid
when those girls go into homes of their
own, and have the ordering of their own
hill of fare, very often being cook as well
as mistress. But the recipe!
A Recipe for Hash.
Zone pint of cold cooked meat, one blade
of parsley, minced: one-fourth teaspoonful
| of salt; one-seventh teaspoonful of nutmeg
three tablespoonfuls of melted butter; one
cupful of water or soup stock: two table
| sLocnfuls of bread crumbs; two eggs. To
the chopped meat add and mix all the dry
| Ingredients, then add the water and we'll
beaten eggs. Put in creased custard cups,
place in a pan of hot water in a moderately
hot oven, and cook till the mixture is firm.
Remove from the cup to hot dish and
serve the following sauce: Sauce Bechamel.
One tablespoonful of butter; one of flour,
| one cup of water soup stock: one-fourth
teaspoonful of salt; one raw yolk of egg;
a pinch of pepper if desired. After melt
| ing the butter, having care not to scorch
| it, mix the flour in it and cook for one min
ute Do not let it brown Add water and
cock till thick as cream. Remove from the
| stove season and add the beaten yolk. Pour
around the meat and serve at once
People who hate hash ought to try
| cup of this appetizing "Boudin" and re-
cant. ~.
On the black boards are drawings OF