New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-10-02

dollar spent in gaining thorough knowledge and
skill In cookery tells Good cooks are needed every
where. In private families the comfort and health
Of the household depend upon them. Success In po-
ltical and social clubs rests much upon the char
acter and management Of the cook or chef in the
culinary department. Hospitals and hotels restau-
rants and daires are completely dependent for
their success the excellence OF the cuisine In
deed the list of opportunities where people capable
OF faultless cooking can earn good living and be
valued and respected in their profession Is too long
to enumerate
II takes thought and judgment to cook. and II
one is in search OF deeply moral motive as an
excuse for pursuing the work. why not consider the
happiness which is Immediately dependent upon
the health OF those for whom the cooking Is done!
NEED FOR COOKING TEACHERS.
There Is growing demand for thoroughly educated
teachers Of cooking. Persons who have had expert
ence In the preparation Of foods ana UNDERSTAND
the management OF range fires and ovens ana
whose tastes incline them In this direction ought
to be fitted in to teach classes OF chill
aran or adults II they have teachers qua ihcatons
that is the power of imparting what they kno"
Every student will not make good teacher Tor
teachers are born. not made. Yet cooKlhg res
cons received have often been utilized by the pupils
IN other ways than along the lines OF INSTRUCTORS
APPLYING INSTRUCTION.
For instance one woman after taking a course
in cookery found place as superintendent W
charitable institution. where she plans and often
asests In the preparation OF meals; another Is
nousokeener in girls boardng-schoo. where
hcoithf,l food and ceremony in serving II are ex-
pected another is a caterer. with oa'eo "Ppo'"'
rnen,s for luncheons and dinners at dtereht houses
One teacher In the South Is occupied the e"'"e
summer In making fancy dishes of lobster and crap
,or n fashionable hotel Another supports herseA
nv nlllng orders for salads and special dishes
rbese instances may give suggestions TO cooking
teachers whose regular classes VIII probably &C.
cupy but part Of the year summer scho"s are
becoming interested in this branch and are INTRO
ducing II az one OF the special attractions
when II Is realized that twenty-five years ago
manual training had not been adopted In any OF
.ho schools Of this country-which is supposedly In
advance Of every other land in matters OF educa-
ton-it is not surprising that cookery snouiu nave
been so late In coming 10 the fore
lac, wear thir,y-Ave hundred pupils received In
struction In this branch in the city OF Boston
The South Kensington Rational Training School OF
Cookery in London. was opened In 1873. and there
nv. NOW one hundred and sixty schools where cook
Inc ia taught and ninetysix places where laundry
work may be learned
WHERE TEACHERS SHOULD STUDY.
In the training school in which teachers are edu'
oo,ed they should not only study and work, out
ebou,d have constant opportunity for practice by
teaching free classes OF children. thus gaining ex-
ner,ence which Is an important factor IN their edu-
cation.
The New York Cooking School Is n training school
NJ this character where every year from October
~ Nav this sort OF teaching is done Its beautiful
roous AT the top OF the United Charities Building
ra classrooms only with facilities for boarding
students Fifty dollars covers the tuition Of one
season.
After a student has received her diploma no en-
n,ovment Is promised but constant opportunities
are occurring where good teacher would ma
ample support. on the present stan the teachers
,oceiye g for day lessons and - 90 for evening
| ,oeson. in plain cooking Teachers OF more elabo-
rate cooking have larger pay. Public demonstrators
make their own terms - -. go -,
,,anta 90 I'm ntting woman to be qualined teacher
en- cooking as in any profession she may adopt.
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