The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1900-11-23
COOKING IN SCHOOLS
GAINESVILLE Leads the Way in Hot
Lunches for School
Children.
HIRED GIRLS" WON'T EDUCATE
Boston School ConfesseS lNailure-NiS-
cOnsin to Have Its Eleventh Com
gressman-BuffaIO Fair to- see
Our Building Stones.

nave another turn at cooking III the
public schools" We had a Miss Tenn
pie here from Michigan and (Defore
that another BOSTON graduate, ana Oh
the surface the results seemed To De
satisfactory, out the interest was not
sustained.
GAINESVILLE has some reputation along
this line. Inc Chicago IlmeS-Heralu,
June Ii, hau an elaborate, Illustrated
article, grouping GAINESVILLE with 'Bos-
ton-tht head of whose school VI
housekeeping is Henrietta Goodrich,
"cstcrn WOman-a graduate OIL
Michigan university and Of the Ar
mour institute. She has also studied
at the University of Chicago.
Last year the Boston school enrolled
some sixty young women, many OF
them college graduates and averaging
- years OF age. Those who in enter
ing lad not studied chemistry were re-
Qulred TO take Il course i'll general chem
iStry. House sanitation, chemistry
of foods, household economics, princi-
pies OF cooking, principles OF mousse
work, marketing, estimates of house
hold expenditures have been the lead
ing branches Of the curriculum. There
have been great number of special
lectures, such as the sociological as
poets Of the family, the economics Of
consumption, together with lectures by
specialists on hygiene, sanitation, ven
tilatiOn and art Ill the home.
Many of the Boston pupils are sup
ported by women's clubs and other or
CARNATIONS in different cities of the
country. 1t is said to be wiser to sup
port one promising pupil in Boston Ito
return and make her influences felt at
home) than to start a local school. The
plant and the expert knowledge re-.
quired for Il successful school are ex-
penSive, and a school must be thor
oughly well equipped to accomplish
satisfactory results.
OF the graduates some intend to ap-
ply their knowledge to settlement
work, and some are going to make
profession of teaching housekeeping.
But the majority simply mean to per-
feet themselves for housekeeping. The
effect of such a school is said to dig
nifty domestic work among girls. A
glimpse of a class at work in the lab
OratOry Or studying the plumbing or
examining the cellar with a view to
it's sanitation or constructing plans for
ventilation is sight to astOnish the
average man, who has been in the
habit Of considering cooking as the
chief department of housekeeping.
"Hir, Il Girls Don't Take to 1t.
1t is disappointment that the
school in training of dOmestics in con-
nection with this Boston school of
housekeeping does not prosper. 1t
has been impossible, or nearly so, to
get the kind of girls they had hoped
to attract into the service by offering
them a chance for thorough training.
After many efforts, directed with great
care, they have been driven to the con-
clusion that intelligent American girls
cannot be attracted to any extent to
the profession or trade of house work.
How Mayne Is Helping JanesviIle.
, And now we come to GAINESVILLE,
where the superintendent is D. D.
Mayne. He is the motive pow
er of the Sun Set club of that
city. This is his sixth year of sery-
ice, and from high school whose
meager curriculum attracted less than
100 students and required but four
teachers, he has evolved a school
whose diversified courses of study and
holding 500 pupils to an education be-
yOnd that of the grade school, and
which requires faculty of fourteen
members. The GAINESVILLE high school
originated the idea of a MONDAY
luncheon for the benefit of students
Many of them live some ways from
the school and to them three courses
are served daily in the basement of the
building for 10 cents. Domestic sci
ence and manual training ale part of
the curriculum. The domestic science
department is under the direction of
Mrs. Mary B. James, an instructor in
the University of Minnesota summer
school, an able writer on sanitary sub
jects and household economics, and an
enthusiast on the subject of wise and
-healthful living.
One of her ideas is that it is a mis-
take to make meat and potatoes the
central dish of a II O'Clock dinner for
children whom they expect to return
immediately to their studies and do
vigorous brain work. Mrs. James holds
that this heavy midday meal, which
requires hours to digest, is one great
cause of i'll health and unsatisfactory
work among school children. The
lunch consists usually Of a nutritious
milk or stock soup, with vegetables,
served with croutons or waters: a sand
witch course, graham bread being al
most invariably used on account of it's
nutriment. and pudding, generally
made with eggs If the starch is sup
piled in the soup course, filling Is
chosen for the sandwiches, which will
give the proper amount of fat, and the
albumen is obtained in the dessert.
Tea and coffee are not served.
1t must he understood that the cook
ing is done by the classes of children
themselves. The walls of the school
are hung with such notices as this:
I'VE glorify God with our body by
keeping it in good health; good health
Is the basis of all physical intellectual,
moral. social and spiritual develop
ment," by James Freeman Clarke and
''the prosperity of any nation depends
upon the health and morals of it's
people: the health and morals of a
people depend largely upon the food
they eat and the homes they live in. ?
by Ellen H Richards, teacher of SAM
tary science in the Boston School of
Technology. About twenty-five lunch
aro cnryod dai1y with ,p,,ol,