The herald., 1896-12-30
COOKING SCHOOLS FOR BRIDES.
They Prepare and Then Eat Their Own
Dainty Luncheons.

A Matrimonial Preparatory institution
the New York Cooking school might be
called with propriety by people who un-
| oerstand the work it is doing at present.
| The title has a somewhat sensational
I sound, but the preparatory course that
| Is conducted at the school is so eminent
! iy practical that it must appeal to every
one-to the Old-school conservative as
well as to the modern gourmet. The
/ pretty young brides-that- are-t be, who
| come from the most cultivated families
of upper New York. take it with great
thoroughness. Six of these prospective
| brides have been at the school already
! this year, and people are hardly home
from the country, and those who have
returned are most of them too busy with
Christmas shopping or putting their
houses in trim for the winter, to do any
thing else.
| 1t is a pretty sight to see the classes
at work. The fun begins as the girls
| troop from the elevator to the rooms of
the school on the top floor of the United
Charities building. The dressing room
| looks like flower garden or cage filled
with tropical birds when all the pegs are
hung with the hats. Then the young
cooks put on their aprons. They are
businesslille aprors-big white ones, that
tie around the waist and almost cover
the dress skirt, while a pretty gathered
bib is secured in the back with straps
which go over the shoulders. One pretty
girl has these straps of red. ard there is
red at the waist, and broad red band
at the top of two big pockets at the sides.
Another apron is all white, with pretty
Hamburg ruffles. But they all have bibs.
They have very gay lunch parties,
these classes, when the menu has been
prepared. And everything is worth eat
ing. There are not only the brides-that-
l. 1.,,.xl ~
be-some- time belonging to the classes,
and occasionally mother or sister or
friend drops in and is invited to lunch
con- The following is the menu of one
of these private luncheon parties, and is
a sample of what the young bridegroom
that-is-to-be is to eat in the future:
Chicken bouchees.
Cheese souf1ees S/,inach in bread cases.
Pop-overs. Za:ina cream.
Chocolate.
That is only ore luncheon menu out
of a number. There will be mutton chops
with peas some times: mushroom sauce
will grace many dishes: there are pota-
toes scalloped, stuffed tomatoes, and 9TH
er things equally delicious Some visitors
have said that after having seen class
of these young chefs at work, all wear
ing their big white abprons, and every
sleeve turred away from a round white
arm an invalid would have an appetite
il invited to attend a luncheon prepared
by such nice girls.
There are some difficulties in the work
to those who have never cooked before.
One of the girls. who is preparing for
home of her own, made consomme the
other day. To do this there was raw
meat to chop, and Sc had never so much
as seen raw meat before. She made the
consomme But was sick all the week
after it," she said. mournfully.
Every morning, except Monday, is filled
with classes at the school. The after
moons are devoted to the children of the
mission schools, who have their lessons
free. and evenings to the older girls, who
are at work through the day. There is
a pleasant sentiment which connects
these classes. The young girls from the
wealthy families pay. and pay well. for
their lessons. 1t is their money which
helps to support the school and enables
the girls and young women who ahve
not the money to obtain the instruction
which they could not have in any other
way.-New York Times.