The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1904-02-14

in the last few years furnished
- the comic paper humorists with
!ENsI an endless chain of jokes relative
- TO undercooked or overdone dain-
ties designed for Harold or Edgar. The
general impression prevails among those
who read the jokes that the sole mission
of the cooking school is to teach women to
cook unpalatable food in a scientific man
ner. The real cooking school girl, however,
is a radically different product from the
girl of the jokes. In all cooking classes,
whether connected with schools or not,
something of the science of cooking is
taught along with the art, but so far from
keeping the modern maid from acquiring
an ability to bake the pies and cakes such
as mother used to make, the amount of the
philosophy of cooking that she absorbs
along with her recipes gives her an intel
ligent idea of the materials with which she
is working and eventually serves to make
her more of a consistently good cook than
even mother used to be. The old-fashioned
good cook who has the knack, puts in a
little of this and a dash of that, and just
enough flour and it must be admitted that
in the majority of cases her pies and cakes
are inspirations, still inspirations are un-
certain things. The modern good cook
knows the proportions in which different
ingredients should be used and their effect
upon each other, and her toothsome daint-
les are as good as mothers at her best;
and as there is nothing haphazard in their
concoction there is little element of uncer-
tainty in their completion.
One of the most interesting classes among
the many of the Manual Training High
H. Ala.aAE Tho W Inc. of
manual training for boys has long been
recognized and the opportunity Tor the ac-
quiring of practical knowledge Pf certain
useful arts and trades that it offers to
young men cannot be overestimated. Less
stress, however, is usually laid upon the
valuable training that such schools give
girls, in certain practical occupations Wnlch
are reserved almost entirely 10 women. Inc
cooking and the sewing classes are open
only to the girl students, and all the classes
are filled to their capacity. m girls
outside the school were admltted 10 tne
cooking class for a postgraduate course,
but the classes are now reserved Tor the
students of the school only. The big labora-
tory or kitchen of the school is ntted up
with six tables, each one of which accommo-
dates four pupils. The tables are fitted with
all necessary kitchen utensils, topped by a
clever arrangement of gas pipes and burn
ers where Saucepans may be set, and nm
ished at either end by roomy sinks with the
usual paraphernalia of brushes, soaps ana
SapOlio. Besides, there is an immense range
in the corner where aklng is done, a re-
frigerator. a safe and the charts and black
boards which give the necessary school,
room touch. One end of the room is fitted
up as a dining room, and the waitress work,
which forms part of the course, is given
here.
ON BAKING DAY.
Tuesday was baking day with the little
cooks, and the pans of Parker House,
French braided and other rolls that they
turned out were appetizing in the extreme.
The lessons on breadmaking are among the