The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1900-01-11
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In Moman's Realm
N THE WINTER a matron's fancy
lightly turns to thoughts of cooking.


fruit and green vegetables render the
mental strain OF meal planning less ardu-
GUS ana as autumn comes the worry
over winter clothing and social duties oc-
e'ipies her mind. After the holidays.
however. she begins to mediate on the
domestic conditions which involve the
family diet. Perhaps she has heard Mrs.
Rorer and goes home with u pcrturbed
soul and heart full of questionings as
to whether oil along she hasn't been feed
Ing Johnny the wrong kind OF things for
his boz es and whether Margaret wouldn't
have been u fair golden haired blonde in
stead of a rosy brunette IL only she had
known what was the diet recipe for yell
low curls.
Perhaps somebody at the head of the
table has said: II wish you'd learn some
other way Of cooking potatoes besides
having them mashed In soggy mush, or
watery boiled"
Perhaps she is sick unto death OF tho
old routine, which even In the best regu-
lated families becomes n routine when
green things are scarce and eggs are to
be regarded with suspicion. SO when
series Of cooking lectures come along she
gladly trips of with her note book and
pencil and her family fares sumptuously
every day on the results Of her expert
mentirg.
n ERETOFORE the cooking classes in
III this city have all been conducted
"A in the old approved fashion; brisk.
handsome lady on the platform; also
big. beautiful stove, and an appalling
array Of utensils the like Of which had
never previously been beheld by the
awed housewife or the distracted local
hardware dealer. A vast room<ul of wo-
men with their tastirg spoons ana their
questions; a great deal of talk from the
r<.,,~ I.,.lA TSs,s -xa1
Gus desserts and sanitariy cooked meat.
This Is the cooking class work as Scran-
ton knows 1t. Afterward comes the reac-
ton when the hardware man has bought
tens of weird articles composed of wire,
tin, iron and other ingredients and which
the cooks In the home kitchen refuse to
use and which are soon discarded for the
flesh pots Of Egypt, or In other words,
the dear old familiar pots and pans, the
old fashioned cream whips. the treasured
griddle-cake-turner with It's broken ham
die, the coffee pot whose contents can
be energetically boiled without the both
ersome complications OF "drips' and hot
water receptacles and other privately
considered foolishness.
W. L HAVE CHANGED all that. We
w are to have a resident cook
w Ing school, a regulation series
the class do the actual cooking under the
instruction Of the teacher. The school
will be open from Tuesday, Jan. Is. until
next June, and will be held in the Young
Women's Christian association where u
most deectable room Is being fitted up
on the third floor 1t IL located In the
rear Of the gymnasium, Is large, light
and airy, containing six windows, a love
or Scranton Stove company range, sup
boards. refrigerator. sinks, -four bins and
principally three tables.
The classes are to number but twelve
persons, four of whom will be seated at
each table, which Is wonderfully equipped
with gas apparatus of the most approved,
up-to-date form. with all the utensils for
each pupil, which are kept in the table
drawers on all sides. At these tables the
pupils prepare the food as directed by
the teacher, they make the special arti-
Gle of the menu according to her In.
structions and 1t Is baked, or boiled, or
cooked on the big range as desired. The
gas stove on the table is used for all
preliminary heatirg Of ingredients. and
sometimes for the entire preparation of
the dish. The pupils wear the tasteful
pretty uniform Of the cook, a snowy
apron with bib ard sleeves and q cap.
THE TEACHER of Domestic Science
at the Young WOmen's Christian as
i ISOLATION IL Miss Kate l.. Smith, a
graduate Of the Boston Cooking
school, the oldest and best institution Of
Its kind In the country. The classes are
instructed by famous professors from the
Boston School Of Technology, and tho
pupils are promptly secured by the pub
lie schools Of Boston. and by colleges
and schools all ever the country. where
the science Of advanced cooking Is taught.
Nowadays everybody realizes that the
diet more than medicine, more than any
thing els' Influences the body for health
or the cCI trary, end everybody wants to
| know what to do in order to be fed along
| sanitary lines. Mothers ere anxious lor
the sake Of their children. Wives rec
ognized the fact that If they only knew
| just what menu to provide daily their
husbands might avoid some chronic all
ment which certain food may have pro-
| duced. Housewives In general reallz,
that II their rather ir different cooks could
be sent to a good school where they could
be taught by practical methods the hap
piness Of the family might be greatly H.
| creased.
AZ IFS SMITH comes equipped with all
| W this knowledge and the ability to
Ava impart 1t. She Is young and most
attractive and has a voice ever
| low, soft and gentle and charming
| method Of teaching.
The classes, as before stated, will con-
| tain twelve persons each. There are
twelve lessons in a series. one Il week
the cost of which, including Young We
mems Christian association membership
| Is 81 for the day lessons, 81 for the even-
| Ing. 1t should be understood that q
pleasant way Of taking the course will
| be to make up class OF ones own special
| circle Of friends when a most delightful
informal morning will be enjoyed There
will be public classes in which any one
may find a place but the private classes
will probably afford the most genuine
pleasure. A company Of matrons may
| find the day classes very satisfactory
while the evenings will naturally be
taken by the self supporting women who
are unable to go through the day.
THE SCHEDULE, subject to change
| Is arranged as follows for twelve
4 Lessons:
l. Talk on food principles, man.
agement Of fire and stove; practical les.
| son on plain and boiled and mashed po-
tatoes; potato soup, incidentally contain.
ing instructions regarding starchy foods.
2. Eggs, boiled, poached, omelet, sauce
| etc.
| 3. DelmCnico potatoes; white sauce
cookies; haked apples with nuts; whipped
| cream; &C flee.
4. oysters. saute. Observation-Disclosures
creamcd.
6. Soups, bouillon. stock, etc.
| g. Breads.
T. Pastry.
| g. Breakfast cereals with fruit
creamed potatoes, baking powder biscuit
| etc.
| o. Desserts.
10. Chops. neufchatel salad French
dressing, griddle cakes.
| II. Stews, boiled meats, creamed car.