New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-03-26
THE MODERN COOK.
Scientific Training in Food VaiueS
Taught at Teachers College.

In an effort 10 ind out the exact cost OF pro-
viding an average person with a substantial
meal the domestic science department Of Teach
ers College Columbia University. Is conducting
q number OF experiments. The first Of these was
tried some time ago and took the form Of find
ing the cost OF a breakfast for four Teachers
College students. II found that IS $40
cents apiece was sufficient 10 provide break
fast for them.
The menu consisted OF baked apples. break
fast food, cream, broiled haddock. cornmeal
mullins and coffee. The students prepared their
own food Each substance used was weighed
and its cost determined. as well as its nutri-
tive value IN proteids fats and carbohydrates
Then. IN order that they might know how much
hao actually been eaten the remnants Of the
Feast were weighed and their value deducted
nom the original In this way the total cost
Of the food eaten was found 10 be 551h cents
Later In their course the students expect to
Work out dinner and a luncheon on the same
basis Such work as this. however, is only a
small part Of the course in domestic science
The main business IS 20 learn 10 cook. to sew
and 70 60 laundry work in a creditabIe man
ner While the course is intended primarily for
ne training n teachers OF domestic science. It
serves equally well for those who expect 10 be-
come housewives after leaving college
INDIVIDUAL KITCHENS
The girls work IN a large laboratory on the
top floor where they present q striking con-
tast 10 the 'grinds" porting over books IN the
library below. With big. white aprons and
Sleeves rolled UP 10 the elbows. each one stands
IN her miniature kitchen and pummels and
pounds and stirs under the direction Of one Of
the domestic science instructors
The Kitchen consists OF a big marble topped
desk IN which is a pantry containing three
spoons three knives. two egg heaters, two
wooden spoons. three towels. one vegetable
brush, and an assortment Of pots. pans and
fEal-ets Each student has her own little gas
stove as wei as the use Of the big stove IN
which the baking is done
The course begins with a study Of fires The
hll4ents are told when e. have stove hot
what fuel 70 use 10 get Quick" fire HON -
keep The oven at such a temperature thar +ba
turkey VIII brown nicely. and an sorts Of t,,ngs
IAal The ordinary Householder learns ry- 1o-,s
experience after a student knows how ~ l-aar,
Iis nIsI lesson IN cooking is given This
49, IN 9oI-lIs "a dish Of cereal. and is fol-
@onto Dy a lesson il cooking r1raroze
me next thing taken u0 is said ~ =, g.
l'.I'u-4T IN me entire course Tt IS the arr
OF CANDY making after this problem has rss-
80. $3.50 l--- students are taught how ~ cook am
sorts NJ vegetables from a -ea 10 j -TIr,-7t-i- "
Inc subject Of proteiEs Is taken M frtI-- i.
ginning with milk and ending with meats TIE
1.-ll-5 OF sss IS not such problem for them
e. O.
roasting q leg Of lamb. it Is another 6,Tes+;o--
IN me cooking Of meats several different ovens
WIN varying degrees Of heat are used. one or-ar
LLellls4 Ioi SLOW cooking IS heated by nothing
hut big lamp. If the girls nut a ro1gb ,rfC.,av
- lLS aL nlelt' and light the lamp. when they
Solle L'1ck llle next morning II is said thar they
md II tender. an ready ia brGeIrfee- 90 49, 49,
WISH IT, Another oven has no heat al AM ME
meat or vegetables 10 be cooked are nut IN tris
IN boiling water and surrounded with haps ~
cotton The heat unable TO get out cooks the
meat or vegetables
LEARNING HOW TO CARVE
In the study OF meats the principles Of cary
ING are also learned some time ego a butcher
came before the class and carved a Quarter =.
OeeI' so that they might see Just how 10 CUT
ChueF The heading Of -four mixtures come first
gIlaale cakes, then the subject OF do-gbs soqr
tho sun is taken up and studied with an. ~
So 70 ihe process Of raising and 1.rea7i-sy a
he gfr5- '-'-- 'trises follows after which
ssT.E-I 80 ere HAllaie1 into the art Of u7alnp
so-a-s WIN French cream or rlav0--afso z----s
-l- -ast subject iu The course Is ice rres7,,
-, a-~eL.- years work Is devoted 10 rIle 49,
sild-gn oL fruits. pastry chatting dish IrIrrbs,r
= ap alla FANCY cookery A specisI seofi1T
p devoted 10 baby foods when mo vaI-.t---
NaTtages ~ modified milk cor6e-ss[ ~ az
patent FOODS are discussed one ~ +L t S-'ll
-UIfcT - ey-lse IS q luncheon OF breakfast
friends serves 10 her girl
me girls al seem 10 think that there a. o-,,-
iigtfIi 7z ~ S7 course tHat is not entirely de-
81 must take. Here IS sample of eCr ~ In IN
questions that are asked. ~ 'iis
~ lL FOODS may be given during tra a.. no.,
- lLleneE in addition 10 milk? The sscco-5
gear2 Give reasons --S second
Nhlcn would you recommend n bo,so1,..,.--
S1ol-e-Iia1e or factory canned and r5reear7yaG
ulits. Give reasons F-1'eA' eu
DeLhe ana give proportions Of fruit 10 sugar
Ne--LlsA lI--J, preserved fruit i'm 4eIIy-
He5Ilalaoe and fruit butter 80
eve proportions and describe in datau tb.
---e-L9o %. preparing and cooking breakfast
SeLe4-' giving reasons for each step
1-ts general proportions for milk so1Ips ana
L. no" the materials are combined
" Aat IS me difference between q milk so,,r
md pCree2 --A sup
Is Il used? ~ '-O" oii1 "Ilsh
/" nat proportion of milk 70 egg would Won rise
~ sou custardE How would YOU nut the
materials together, and how and ct v-rat ten
peIeture would you cook the1n2
re Iauncry course, which is another part OF
&c VOTE IN Domestic science is not so popular
VIII tne college girls as cooking but lust a
II-llceL Inc students are taught to wash all
Eorts OF clothing, as wen 70 starch and iron
nything, from a handkerchief 70 n seven-gored
skirt What the student is expected 10 know
"hen she finishes may be seen from the follow
ing examination questions:
" nat tests would you apply IN determining the
oeslrabllity Of an unrried blufng?
Give reasons for and against patronizing the
public laundry
what purifiers are commonly used IN cleansing
1apTlcSE Explain the action Of each
What steps in the process Of laundering would
you insist upon IN the hoUsehold2