The times., 1899-02-26

selves, put on white caps, aprons and
sleevelets. The instructor then proceeds
TO teach how TO prepare, cook, and serve
a simple. nutricious, and economical meal,
of which they all test the merits later on
by bringing their appetitites to bear on
IL. The entire cost is five cents 10 each
pupil. There are sixteen members in each
class. Their ages range from twelve 10
fifty years of age. The younger ones are
little cash or office girls, and the older ones
typewriters, saleswomen, bookkeepers,
and cashiers.
The kitchen occupies the entire end OF
the large lecture room. The working table
is shaped like a long oblong horseshoe,
and is fitted up with sixteen individual gas
stoves. Underneath each stove is a shelf
fully equipped with kitchen ware. The
pupils are taught the uses of each article
by demonstration.
Each pupil brings with her a blank
book, in which to copy recipes and take
notes. AS soon as the last arrival has
made herself ready, the whole class is
seated and the instructor reads the recipes
and gives minute details regarding the
preparation of the food. The girls have
no chance TO do practical marketing SO
they are told exactly how to choose meat,
vegetables. and groceries, and are shown
on charts just where the joint they are
going to prepare is taken from.
AS soon as the recipes have been copied
and all the questions pertaining to them
answered, the girls are appointed to their
various tasks. Eight girls prepare and
cook the meat, four undertake the vege-
tables or hot bread, two make the coffee,
and two set the table. The instructor di
rects and supervises. but takes no active
part
Utter ignorance of the proper use of SIM
pie everyday kitchen utensils among some
of the elder members is surprising. A
girl called upon TO use her egg beater is
just as apt to produce the nutmeg crater
or rolling pin. Many of the grown women
learn here for the first time that water
must boil before it can make good tea,
| and whether an egg should boil for one
| or sixty minutes is puZZling question to
most AS class the girls are willing and
4 anxious TO learn and adopt the new meth
/ ods
! These classes are not taught any fancy
! or exrravagant cooking. The ladies in
charge show much common sense in this
matter They realize the absurdity OF
! teaching working girls with bread and
cheese incomes the art of preparing lob
! ster a la Newburg, terrapin and quail on
! toast. They are taught TO cook in the very
best way such food as they have in their
own homes
Each time the class meets the pupils
! have a practical demonstration oil how
sixteen good appetites can be satisfied for
eighty cents. II is insisted that the entire
supper shall be bought from the money
paid in each time by the members. This
makes the girls feel perfectly independent,
besides drawing those who would refuse
to attend did the classes SAVIOR of charity.
Here are three representative menus:
Pea soup, sandwiches and coffee; the Sec
ond, picked Goldfish. corn mullins and tea
the third, tomato soup. hot biscuits and
coffee. AT the next meeting they are to be
taught how TO make a good stew. 81 shall
make a feature OF showing these girls the
various ways in which cold meats and
fragments from one meal may be whole
somely prepared for the next" said one oi
the teachers. TT is waste that leads Il
want among so many Of our poor classes
they do not mean 10 be wasteful, but they
have no understanding of how TO utilize
food that has once been cooked and make II
into a wholesome dish"
The most promising and encouraging
thing about the classes is that the girls
try the recipes at home and take pleasure
in telling the Instructor OF the results. Al
the third meeting OF the Wednesday class
thirteen out of the sixteen girls reported
that they had successfully prepared some
dish taught them at the previous lesson.