The record-union., 1895-11-15

arc closed at $50 q. m., and The laggard
must pass the scowling concierge who ad-
mits him, besides the reproof OF the prin-
cipal and teacher.
PLAYGROUND AND GYMNASIUM NJ.
Every school has an open yard and a
covered play ground, and nearly ali a
gymnasium with some calisthenic appli-
ances. The noon hour is spent inside the
school gate. Each day. regardless of the
weather, the boys are drilled, and rum
nlng jumping and wrestling matches are
contested under the direction OF the
| master. He has whistle in his mouth
and every note is instantly needed.
The principle OF every school has a
resid ence in the building. Beside the
concierge aud his wife, who keep the
school premises in order, and the cook,
there is a cantiniere, who gets salary OF
50 month and is responsible for the
quality of the meal and the manner in
which it is served. The pupil brings
bread and wine or anything else he wishes
to drink.
THE SCHOOL LUNCHEON.
Some idea of the luncheons served by
the Board of Education for two cents
may be gained by the following Official
menus in use on successive days during
March.
First ACCOMPLISHMENT
Monday-Ragout OF mutton and pota-
toes.
Beef stew.
Roast veal and macaroni.
Mashed potatoes ana sausage.
Mutton and beans.
Roast beef and lentils.
Second Arrondissement
Rice ana milk.
Sausage and potatoes.
| Beef tea and boiled beef.
Maccaroni and hash.
Soup and steak.
| Roast veal and green vegetables.
Fifteenth ACCOMPLISHMENTS, the scholars
OF which are very poor:
Vegetable soup. boiled beef, mashed
potatoes.
Beef soup and baked beans
Vegetable soup. stewed mutton, hsshed
potatoes.
' cal stew and macaroni.
Bouillon, roast beef, lentils.
egetable soup, potato chips.
Eighteenth ACCOMPLISHMENTS, having the
very poorest scholars in Paris:
Vegetable soup, roast beef, macaroni.
Boulllon. pan roast. lentils.
Vegetable soup, roast beet, w hite beans.
Vegetable soup, cold beef, rice and
milk.
Beef soup, roast veal, lsntils.
Vegetable soup, roast beef, mashed
potatoes.
The best quality of food is provided,
the COOKING IS perfect, and as the supply
IL only Tor the uay, the materials are
! fresh and sound. The parents pay for q
month, often a term, and the pupil re-
celves brass check from the teacher OH
| his way TO the reiectory; those who are
unable to pay also receive a check, so
that rich aud poor stand on an equal foot
! ing during the luncheon hour. Those
| children who prefer to bring a chop or
] pate from home are under no expense to
! the cook Tor its preparation. These foods
are brought IN little enameied pans, and
half al hour before noon they crowd the
ovens aud top Of the range. That no mis-
take may be made the .astidious little
Parlsian CLUES slip of paper to the dish,
/ telling the COOK whether the egg is to be
poached or fried, the outlet medium or
well done, or the sole baked or broiled.
The Iuncheons which the children of
the working people get Ior almost moth
| ing cost the department a pretty penny
For example, III the populous Eighteenth
| ACCOMPLISHMENTS, i'll lSYZ the bill for hot
dinners amounted To l3S, ,697 francs. or
81. .73S; in 1895 the expense was l66. 600
francs, or 80, zoo n the Thirteenth
ACCOMPLISHMENTS the cost was S4l 900 Tor
the corresponding two years: in the
Eighth ArrOndissement, which is an OK
elusive part OF the city, there was no eX-
pense.
WHAT THEY ARE TAUGHT.
The children do an astonishing amount
of writing and ciphering, which no dou bt
dimlnishes the apparent necessity for
comfortable und hygienic seals. Very lit
tie attention is given to the geography of
| the world it Is enough for the child to
know france, ana he does know trail
ways, waterways, productions, manu-
facturss aud social as well as physical
! features. Besides knowing his own coun-
| try, the pupil knows figures. Wherever
| there Is manual or industrial training
/ there is practical book eeping and it is
SO we'll taught that the women are the
| book heepers and cashiers of the entire
| business world.
In the girls professional schools, flower.
| dress and corset making tailoring, mil
llnery work, washing and ironing, bus-
ness methods, knitting, needle work and
drawing are taught by professional ex-
/ perts. Every girl, no matter what course
she pursues, must patch a ragged pair OF
/ pantaloons. darn a haTd-used stocking,
/ make suit OF Infants clothing and pass
/ u good examination in the school kitchen.
| If she IS clever she can do the required
cooking in one week.
LEARNING TO COOK,
| Eight girls are sent To the kitchen every
! Monday morning. They begin by clean
! ing the place-@ang tables, brick floor,
windows, pots, dishes, pans anu ALL
! " hen tnis Is done they go TO market and
! buy Tor cash the materials required to
| produce the printed menu. The outlay
/ is not limited, but does not exceed 50 even
| for te.e. When the goods come home
| they must 20 back il the weight is short
1 or the quality suspicious. Fish. game
! and poultry are automatically and ZOO
! logically considered before going on the
( fire. Inc day of the World correspond
enrs visit at one OF The best professional
schools in France. lie lesson consisted OF
croquottes de yeaux, Civet de LapiD, Ga
teauX de i;iz.
| The girls ranged from thirteen TO sew
enteen. They weTe mimic housewives,
/ with their sleeves aud 4IaIr done up. The
/ dissection of The rabbit was an object les
/ son IN physiology. The teacher had every
/ vital organ examined ANA discussed
/ Then she cut IL up and gave each girl a
piece OF bonnie bunting TO skin. bone,
! trim aud prepare Tor the stewpan, reserv-
| ing for herself The nec.1. Ii was illus
| trated economy TO see the patience and
/ perseverance bestowed IN delaching the
/ fragments OF meat from the closely
! knitted Yertebrae. But that was what She
was there tor. As the work wont on the
! little cooks talked raObit-its habits, hab-
! itation. cost, iood properties and gastro-
| nomic possibilities.
Zach girl had- her cookbook and while
| the foods " ere siewing and baking il WAS
| posted-iormula, cost, menu aud observa-