Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-04-03
Hoqu Normal
Students Learn
To Entertain
BIZ JENNIE 7. FORD.


The little white cooking school of the
Georgia Normal and Industrial college at
Milledgeville is this year charging its
borders and is making large contributions
10 that too much neglected side of col
lege life, the social training of the girls.
Next to the assurance of being tastefully
and becomingly dressed. there is nothing
else that gives to the average woman such
a sense OF security and self-possesslon in
entertaining her friends as to know that
the Refreshments she has provided for the
inner man is going to come out right.
This sense of ease and security can come
only with intelligent knowledge and prac-
tice. ASthe normal college the motto of
the new education, I'VE learn to do by
doing" is being vigorously applied to the
gaining of this intelligent knowledge and
practice as evidenced by the twenty-five
or more breakfasts, luncheons, dinners,
suppers, receptions and other entertain
ments which will have been given by the
pupils 'of the little white cooking school
before the end Of this school year.
A large factor in this social life Is the
series of meals being given by the house
keepers class for the purpose of making
its members more familiar with the plan
ming, preparing and serving of simple and
inexpensive meals in the most attractive
fashion. Two or three of the class take
entire charge of arranging, buying and
cooking the meal, doing all the work
themselves in the cooking school kitchen,
and then serving it in the pretty dining
room to the others of the class and in
vited guests.
The first meal of the series was break
fast in February by Mrs. Allen, Mrs
Laura Miller and Mrs. c. H. Troutman. AS
the white-aproned and white-capped cooks
moved about serving the dishes they had
prepared they added dignity and attract
iveness to the whole food question: and
certainly obeyed Ruskin's injunction to
the lady or the loaf giver ito see that her
guests have something nice to eat
The following is the breakfast served,
which costs 10 cents person:
baked apples
Raiston's health food hot milk
parsley omelet
potato souffie en- coquille
entire wheat mullins cocoa
buckwheat cakes, lemon syrup
The second meal OF the series was given
recently by Mrs. T. L. McComb, Miss Ella
Afford and Miss Carrie Brantley, with
Mrs. A. e. Miller assisting with the serv-
ing.
1t was called "a spring-tide luncheon"
The pretty table decorations of jonquils
and ferns and the bowls of jonquils scat
tered about the room formed fitting ac-
compartment to the dainty dishes of the
different courses with their furnishings of
green and yellow. The spring-tide idea
was still further carried out by the beau
tiful hand-painted spring flowers on the
menu cards which the ladies found at
their places. These were done by some Of
Miss Affords pupils in the fine art de-
partment of the college and added much
! to the beauty of the occasion. The menu
| was as follows:
cream of corn soup imperial sticks
salted peanuts
creamed chicken on toast
rice croquettes
| olive sandwiches beaten biscuit
banana and nut salad
Russian tea sweet waters
This luncheon, illustrating SO well the