New-York tribune., 1912-02-25
CHAPTER XIV.


Not so many years ago people thought
that about ali young girl could learn OF
cooking could be taught her In the nome
kitchen. AS a special attainment, this or
that young woman occasionally went TO
professional French chef for instruction In
the mysteries Of puff pastries and other
delcacies that were not usually produced
at home This was the high water mark
of expert cookery as our mothers knew 1t.
Cookery in those days was matter Of
knack and experience.
But now schools Of domestic science,
household management, scientific cookery,
dietetics, or whatever you schoose to call
the new science Of cooking. have sprung up
all over the country. Millions OF dollars
have been given by rich men for the en-
dOwment of such schools and for the es-
tablishment of similar departments in
schools already in existence. The move
ment has spread to the public schools and
private schools. 1t Is a prominent feature
Of institutional churches and clubs. Scien-
tifc cooking has come with vengeance,
and It has come to stay.
Under these new conditions your daugh-
ter can now go away to school with a
knowledge OF cooking limited 10 fudge
making and come back able to give her
mother points on cooking and household
management She can snow her mother
how to make the daily diet third more
nourishinE at a third less cost
Why not, then. let your daughter earn
q living, # need ne, at this very scientific
cooking?
1t is one of the professions still grow
ing rapidly and every year calling for
more capable women than are ready to
meet the demands. At Teachers College.
Columbia University, a year ago there was
a demand from outside for women trained
IN domestic science almost three times as
great as the college was able to supply;
and other schools fitting women for this
profession report almost as great difficulty
| in meeting the demand
The demands for women trained in sci
/ ontihc cookery are Of three kinds.
One is for college graduates who, be-
I sides their academic degree, have taken a
more or less complete course in scientific
cookery or dietetica Women qualifying
under this head are in demand for posi-
tions as professors and instructors in nu-
triton, household chemistry, cooking, etc,
in schools and colleges. The salary for
such positions ranges from $50 to $3.50 a
year.
A second class of women needed in this
profession are those who are experienced
in teaching or graduated from normal
schools who. either as part of the normal
school training or as an aside. have mas
tered the problems of scientific cookery
and its allied branches. For these women
there are positions open, through teach
ers agencies or through direct application
10 boards of education, as teachers in pub
| lie and private schools and In Industrial
schools with salaries OF from $500 10 81. 200
a year. From a position in the public
schools of large city a woman OF ability
can rise 10 a supervisorship at from 81 900
TO 81 800 year.
But by far the largest demand is for
women who, although they need not have
graduated from college or normal school
and need never have taught a day in their
| lives, have had, besides a more or less ex-
tensive course in scientific cookery. con-
! siderable experience in household manage
nlent or actual business experience.
For all these three groups of women
there are numerous positions besides those
already mentioned settlement and socisl
vcrkers are wanted in the. crowded city
districts TO show the poor how 10 live
] cheaply-how 10 buy their food. what 10
buy. how TO cook II and how 10 serve 1t.