The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-03-16

customs in table-laying and menu max
ing change and the many fresh ideas
gained would make it worth ones while to
take, this course at intervals. After the
lesson has been given by Miss Hickman
and the class has asked questions. and
taken notes until the members are satisfied
with their grasp of the principles and di-
rections laid down, the lesson is demon
strated by two members of the class and
their execution of the lesson is closely
watched and criticised by the director and
the other members. '-- '-.-.
In this class. most of the members are !.
women experienced in and fond of enter
tanning, and they enter into the lessons
with much zest The formal dinner Is,
of course, the most exacting upon both
hostess and her maids and this lesson was
full of new suggestions as we'll as helpful
in impressing the best way of following
old customs. Among the points empha-
sized in the lecture was the necessity OF
providing for variety in the menu, avoid
ing the repetition of dishes cooked in the
same manner. - 80 3.
Skilful use of sauces is an aiG to variety.
Two distinct styles of dinner serving were
described; the English. where the hostess
serves the soup, salad and dessert, and the
host the heavy meat course, and the RUS
sian. where everything is served from side
tables. The American style is a com
promise. The various practices of using
the service plate were discussed and Illus
trated and it was decreed that at the be-
ginning of the meal silver should be put
on the table for the courses through the
heavy meat course, those to be used first
being at the outside OF the groups of silver
and the others in their order towards the
plate BY this custom the silver to be
used next is always at the outside.
The domestic science department has
| this year not only a complete and adm1ra-
BILE new equipment that provides for all
its needs. but new director whose first
year Of work. now drawing to a close. has
proved her high qualifications. Miss Ruth
Hickman is a graduate of Drexel Institute
school of domestic science, where the
standard Of normal training is probably
higher than in any similar school in the
country. Miss Hickman comes from ST.
Louis, where she had previous experience
as a teacher. Her interest in domestic
science was aroused by the corn kitchen
at the worlds fair, presided over by Mrs.
Sarah T. Rorer, Of whom she is a great
admirer Before that time Miss Hickman
said that it had never occurred to her
that it was necessary to teach cooking
and housekeeping. She had an idea that
| girls grew up with naturally acquired
knowledge Of housewifely arts. or. if not
that when they desired to- learn they could
and would do so at home. The revelation
of the many things that a professional
teacher did differently from the average
| housewife In the home. brought to- Miss
Hickman a realization that there might be
a better way Of learning than by tradition
4 and that home training fell short in many
! important particulars.
Miss Hickman now, has ten classes with
eighty pupils and expects that the total
enrolment Of the department will reach
200 for the year. There will be a spring
term in all of the classes. beginning i'm
mediately at the close Of the presen
classes, as all of the classes will continue
with advanced work. There will be new
classes in beginning cooking and repe
tition OF the waitress course.
Special emphasis is laid upon the idea
that domestic science Is not restricted tt
cooking, for in the classes designated a:
cooking classes. much attention Is pait
to food principles and composition. by
giene and sanitation, and. In addition t
. the waitress class, next year there will b,
a class In home laundry work, the build
ing having a fine laundry in the base
ment for these lessons This year TIN
. classes have included beginning and ad
yanced course in plain cooking. cours
In fancy cooking. q maids cooking course
and one In invalid cookery. given in tn
fall for the nurses Of st. Barnabas hos
pital. All of the classes are practice