The Washington times., 1895-06-19

be tough instead of tender Beef tea and
soup stock are made and recipes for the
same written as before, by detailing the
result of tie experiment and observation.
Meat is boiled, or, more properly speaking,
simmcred. sauce made and served with
IT, after which appropriate recipes are
written.
The presence OF starch in vegetables is
shown by grating potato and washing it in
cold water, when the starch is carried
away by the water, which, after standing
a few minutes, becomes clear again, and
can be poured off, leaving white sediment
in the pan to he dried and powdered.
Under the microscope this powder, which
is starch. is found to be minute grains
with marks like those on an oyster shell.
The same experiment can be tried with
grains. After this tie effect Of cold and
boiling water UTCH starch is thown by eX-
pertinent. So with each food material
as used, studying fret the source, then the
composition, and then the way 10 prepare
it in order to get every bit OF its nourishment
in the proper form, utilizing dry heat
as well as the moist heat.
When flour is used in lesson pupils
learn, by reading, when wheat is planted,
how grown, harvested and made into
flour, and when making bread, how TO
distinguish between spring and winter
wheat or bread and pastry flour.
In like manner the manufacture and
preparation for commerce of macaroni and
other food materials are studied.
Having learned of what a food material
is composed aud Of the charge which takes
place in il " ilen mixed with other materials
and heated, pupils WIN be able to use
the materials IN making many dishes not be
ing restricted TO those which We're prepared
al school. because they know and understand
the reason for the process learned.
The digestion and assimilation OF food
and the circulation of the blood are studied.
Lessons have been given upon Getting d
table and serving at reception by allow
ing pupils TO make at bCme such things as
were suitable, bring them to school and
serve them to friends who had been invited.
This served double purpose, first OF
| teaching how TO serve, second OF showing
| what had been taught and how well the
| pupils could cook.
Regular lessons are also given upon thu
proper combinations of food so as to Oh
! tain variety and sufficient nourishment a
each meal. after which menus for the diff
| ferent seasons are prepared by pupils.
In several places this year pupils hav'
| been taught to set a table for the ditferen
meals anu have pre- pared and served an entir'
| meal This is work which has been dis
cussed for several years, but could not b
! given because the necessary appliances 10
setting a table properly could not be OF
tanned. owing to the limited appropriation
| BY the energy and enterprise OF scme o
| the pupils interested a complete Dime
service has been provided. Several NOR
| should be obtained so that all pupils ma,
! have this instruction which is very essentta
| to the complete rounding out OF the course
| At each lesson pupils write their ow
| recipes from observation. Special after
9 trtVr IN N
| in itself shall be perfect and complete com
| nostion as well as a record of facts A
| difficult words are studied before so tina
| pupils may be hindered as little rs possibl
when writing. yet have all words corTectl
| spelled At each lesson sufficient amour
! is prepared by one or two TO serve SIX pei
| sons instead of a very small quantity %
each one, for by so doing pupils are able |
| go home and prepare the same Tor som
meal knowing Just how to handle it, hoy
il looks and how TO cook and serve i
Punils are encouraged to do as much cookin
at home as possible, at least TO try eac
week the article made at school and repol
/ success or failure. In some sections OF tn
city the pupils do much of the home cookln
| and parents are glad to have them DO 1
but in other sections il is very difficult
get them to do any owing, in many cases, |
the cook, who thinks her province is bein
| invaded or who does not wish TO have som
one messing around as she expresses
or to the fact that many are boarding {
have lessons outside of school which occup
| their leisure hours
Often. however, the girl will be so enthu
siastic over the work that she VIII sell
the time when the cook is out for the afte
noon to go down to the kitchen to tr
her recipe. Sometimes she will offer I
take the place of the cook and prepare tn
whole. meal Just TO try her recipes IL }
definitely known that the cooking al hom
has in many instances been entirely changed
that taught in the schools being substitute
for the old Iaethod.
Recipes are frequently copied by frleho
of the pupil. and used in preference TO tn
old one. Many instances are reported
pupils who knew little or nothing OF cool
ing when they entered the school, beln
able after they leave to take charge OF a
cooking at home Frequently pupils II
turn to thank the teacher for what ha
been learned from her instruction, sayir
they would have been in sore djstTe'
without it, as they had been obliged 10 q
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