New-York tribune., 1900-11-30
COOKING FOR THE POOR.
FORTY DOUGHNUTs FOR 10 CENTs-HOw
TO MAKE UP A DINNER PAIL-LES-
SONS IN CLEANLINESS.

In cooking lesson given by Miss Mildred Brit
ton Fairfield to a class OF working girls in the
Pauist Fathers Settlement, at Tenth ave and
Fifty-ninth-st.. last week, interesting feature
was the making of forty doughnuts for 10 cents
This, she explained to her class did not include
the price Of the fat in which they were fried The
recipe given follows: One cupful OF sugar
cupful Of milk. egg, dripping the size Of
small egg one teaspoonful of baking powder, Gin
namon and salt to taste, and -four sufficient
make batter that could be rolled. The cup used
by Miss Britton was the old fashioned teacup. and
somewhat larger than the usual baking cup, with
which. she said people Of the tenements were not
familiar. The cakes be fried in deep lard or
drippings. or a mixture OF both She used the lat
ter. The other items the days bill of fare
were hshbals and rice bread. For the former a
group of the girls peeled four large potatoes and
cut them into pieces. while another group washed
and picked equal quantity of Goldfish. The pota-
toes and fish were next cooked until tender. and
were mashed. seasoned with butter. milk and pep
per, shaped into cakes with spoon and sauteed in
a frying pan
These can also be baked if a small quantity of
milk and a sprinkling of -four added
Another section of the class busy mean
while making the rice bread For this the white
and yolk of one egg were beaten separately and
| pint OF milk mixed with he yolk. To this
| We're added one-haf teaspoonful of salt.
spoonful of melted butter oupful of boiled rice
one cupful of flour and two teaspoonfuls Of baking
! powder the stfiy beaten white of the egg being
! 1oIded in last The mixture Has baked In q long
/ pan In moderate oven The cost of the fshbalIs
MISS Fairfield stated was about eight cents and Of
! the rice bread the same Each would serve six
people The total cost of the dishes prepared was
| 26 cents
The lesson taught by Miss Fairfield was one of a
| University Extension The aim the
lecturer said is to teach economic cooking-that
/ Is, how 10 prepare the best food for the least
amount Of money. Three dishes are always pre-
pared in each lesson-sOup meat some kind of &
Vpfy roff aud
serve twelve people the idea being to give an
equivalent OF a meal
We start on the basis that the people we are
WORKING for know nothing and care nothing about
the chemistry Of food. One woman expressed the
sentiments Of this class when she said: We don't
like the things what is good for US: we likes those
what tastes good
We use in the lessons the kinds of food to
winch they are accustomed. teaching them TO cook
II better and cheaper than they usually do and
from that lead them TO more wholesome foods
and 10 a greater variety in their diet
The people in these districts use only the meats
that they can fry. If others had ALL they
are bought ready cooked at the deIcatessen stores
This S ana gak[s are ootaned from the bakers
teach only the making of mullins gems and small
son for this is obvious The stove in the average
tenement kitchen is poor affair dilapida ted
poorly ventilated, crowded kitchen is too draIghty
too much tine and If thu overbn16e6eG
does il, she neglects necessarily mend her chill
drens clothes
Hard working people. need sweets. and in our
course We include a variety of desserts and sweet
things. For fayorings We show them how use
fruIt juices. We are working, You know, for the
man with the dinner pail and his family. and
how To pack the daily luncheon is one OF the inn
Portant things that We teach. The trouble with
the poor peoples food generally is that it does
not rourish properly. little girl in one Of my
classes said that her father had told her that
since she made up his pail he needed To GO
Tor peer, because It lasted him until supper time.
This corroborates Francis Walkers statement
that the whole liquor question Is In the working
mans dinner pail
Will We teach proper cooking. still work
for general development along all lines If a cook.
ing class does not teach child TO comb its hail
better. II IS a failure.
Last year Young married woman came 10 one
OF the classes in condition dsheVeled that the
first item Of her earliest lesson was devoted Il
teaching her how 70 make herself tidy. tht
close Of the term she arTayed neatly any
one Of the students At the close OF the last les
son she came to me- and said: Ny husband nt
ne to thank you for showing how wash my
hands and look good. He don't go TO the salooI
much now
only the simplest utensils Of the kind found il
the most meagrey furnished kitchen used II
the lessons"