The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1907-10-29
SCHOOLS WILL
TEACH COOKING

Cooking is to be taught in schools
in all parts of the Territory hereafter.
Up to this time its teaching has been
confined to the Normal School.
Superintendent Babbitt believes that
it is one of the practical things in life
which can be taught in the schools
to the advantage of both pupil and
people; that it is a subject that touches
the community in it's most vital spot
the stomach He believes that the
school system can be increased in use
fulness to the community by teaching,
in a fundamental, but practical way,
and with reference to its edueative
value, and not by mere meaningless
rule of thumb directions, the science
of cooking, or rather cooking seien-
tifcally.
He has had prepared by Miss Marion
Bell outlines of lessons in cooking to
be used in all the schools where the
subject is taken up, in connection with
the more recondite treatise on the sub
ject, "Theory and Practice of Cook
cry" by Williams & Fisher, which is
in use in the Domestic Science depart
ments of the schools.
These outline lessons in cooking,
which Miss Bell has prepared, consist
of twenty lessons, or rather more, as
some of the lessons are designed to
occupy teacher and pupil more than
one day. They treat of the methods
of cooking food products which are
in universal use in Hawaii There is
nothing in these lessons about prepar-
ing truffles but there is about cook
ing taro. There is nothing about how
to prepare lobster la Neuberg, but
there is about how to tell fresh fish,
how to clean fish, and how to cook
fish in several different ways, and how
to make stuffing for fish and how to
cook over scraps of fish into palatable,
inviting and wholesome dishes.
The outlines begin with suggestion
of the three essentials of life, air,
water, food and their relation to hu-
man life, their source and composition
and the physical and chemical changes
they undergo. In teaching air the child
is to be taught how to light a fire,
how to manage stove. In connection
with water the child is taught how to
wash dishes, to seour knives, to clean
tins, to take care of a dishcloth, of
a sink, a kitchen, cupboard, how to
sweep, how to scrub floors, and how
to lay a table.
Then begins food and cooking, how
foods are classified, the principal meth
DDS of cooking, as boiling, stewing,
broiling, roasting, baking, frying, and
in connection with this the elements
of the chemistry of digestion are
taught. Then comes a lesson about
how to boil rice, and oatmeal with the
simpler facts about the chemistry and
of cereals and -four
Eggs, their composition AMI methods
of cooking take up another lesson.
Rice and milk form the subject of an
other lesson. Yeast, baking powder,
bread making, biscuit making and the
variety of matters connected with these
take up two or three lessons. Fruits,
such as bananas and cocOanuts and
how to prepare them, and tea, coffee
and cocoa making take up another. Po-
tatoes and taro, macaropi soups and
soup making, cooking vegetables, fish
and meat, are other subjects. One
lesson is given to showing how to know
young chicken, how to draw and
clean a chicken, how to sever the parts,
and how to cook them. There is an
other lesson for pork, and another
lesson for desserts.
This outline as prepared by Miss Bell
is to be printed at Lahainaluna and
enough copies are to be struck off to
supply all that are needed in the schools
where the subject is taken up.