The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1911-10-25
THREE Dozen
/. LEARN TO COOK
Domestic Science Course at High
School Has Larger Enroll
ment Than Ever
SEWING CLASS ALSO IS.
ATTENDED BY MANY GIRLS
With Elementary Course for
Seventh and Eighth Grade
Pupils, High School Will Be In
Position to Do Advanced Work

One Of the best liked classes in the
high school course not only from the
viewpoint of girls, but of their moth
ers as well, Is the domestic science
course of which Miss Alice Hodge has
for two years past been instructor
Not only the mothers, but the fathers
approve of having their daughters
learn to cook and the domestic science
course has a strong friend on the
school board in Director A. E. Knerr,
whose daughter is graduate and
who, he says has put the knowledge
gained tn the cooking class to good
practical use at home.
Housekeeping a Science
While generally spoken of as learn
ing to cook, a knowledge of domestic
science means very much more, OF
course. 1t means that housekeeping
like nearly every other sort of bus
mess, can be reduced to scientifics;
that its labor can be lessened by sci
entific devices, and that most impor-
tant of it's functions, the preparing of
the family meals, may result in the
highest welfare of the family only
when the food served is clean, prop
erly cooked and of the proper varie-
ties to furnish the balanced rations
which are chemically required by the
system.
A Laboratory Period
The underlying principles of cook
ing, the food values, and their re-
lation to each other, what foods are
wholesome, what hard to digest, are
among the things taught by Miss
Hodge as we'll as the practical expe-
riments in cooking. The course re-
quires a laboratory period, and each
kitchen desk, which will accommo-
date four girls, is fitted with gas
stove with four burners. For the
dishes which require baking, the girls
use the coal range.
Cooking Exam.
They were having cooking exam
ination the other day when a visitor
stepped in. Each young cook was
asked to draw a slip of paper and to
prepare the dish called for by the
paper, all being dishes which the
students had learned to make in pre-
vious lessons.
Included in the list were baked
custard, boiled rice, scalloped pota-
toes, mock bisque soup, plain tomato
soup, macaroni and cheese and
Drowned carrots and butter sauce.
When they had finished with the con-
coction of these viands. they were re-
quired to describe just what they had
done, and the class talked it over to
discover who had made mistakes.
Earned Their TablecHoth
Though the equipment at the high
school has not been very extensive
for this course, outside of the essen
tial cooking dishes and material,
there are some lessons on the proper
way of setting a table and serving
meal The dining table is product
of the manual training department
and will seat ten or twelve people.
The domestic science departm lent owns
one table cloth and dozen napkins
which were purchased by the girls of
a former class through the proceeds
from a candy sale. They have no
dining room chairs, the common class
room variety being used. There are
a dozen knives and forks and two
spoons and plain dishes enough to
serve twelve.
Will Be an Advantage
1t will be an advantage to the
high school course, Miss Hodge says,
to have an elementary course taught
in the seventh and eighth grades.
Now it is Necessary for her to COM
bine the high school and the grade
courses with the result that there is
not as much time as she would like
to give a study of the preparation of
meals, teaching the girls what com
binations Of food go to make up a
meal in which the proteins, fats, and
carbohydrates are in the proper pro-
portion for nourishing the body.
Grade Course Elementary
The cooking course in the grades is,
of course, very elementary aiming to
teach the simple elements of food val
ues and some simple fundamentals of
cookery. The course for eighth
grade. as outlined by Mrs. Ellen p.
Dabney, supervisor of sewing and
cookery in the Seattle public schools,
and published by the state depart
ment of public instruction, calls for
the grouping of foods by composition,
the measuring of liquids and dry ma
terfal, the management of a stove,
the cooking of cereals and dishes
thickened with -four or starch, the
stewing of fruits, the boiling or sim
mering of vegetables, making of
cream soups, cooking of eggs and
egg combinations, of soup meats,
stews and cheap cuts, the making of
popovers, mullins, biscuits, the study
of yeast and the making of light
bread.
Sewing Schedule
The sewing schedule for the eighth
grade teaches the elements of plain
sewing, the different stitches. hem
ming, Telling. French seams, blanket
stitch. buttonhole stitch, the sewing
on of buttons, repairing. darning and
patching.
With an elementary course in sew
ing. il is likely that, as with the cook
ing, more advanced work would be