The Birmingham age-herald., 1913-01-08

Extension School of Cooking and En-
tertaining will be launched"
Particularly will it be of interest to
people in smaller towns" | suggested,
who practically get all their ideas from
books and magazines in the entertaining
line"
Yes to those people it will be benefi-
cisl, as well as to the people in the busy
cities who will not take the time to at
| tend cooking schools or lectures. You
see, | have made lecture tour throug h
several of the southern states, and l
saw then that there was a great field
for the work l will do in the extension
school," she said. Cooking no longer
| means a menial service as you know, but
it is ranked as an art these days. Cook
ing has been reduced to a scientific basis.
People as a rule do not want to bother
with the scientific part of the business
they, however, want practical results.
They care nothing whatever about the
component parts of a potato or an onion
or a cucumberAwhat they want is to
know how to cook 1t palataby and serve
1t daintily. In the series of lessons
which are embraced in the extension
school course / have given in a systemat-
ic, and, ! think, a very attractive way,
the fundamental principles so that the
most inexperienced students can be their
own demonstrators and have the pleasure
OIL seeing as perfect results DIS the filOSl
experienced demonstration could secure.
For years l have been studying the
scientific side of cooking, and these les
sons are the product of my own expert
ence and knowledge of the art"
II recall when l was in Atlanta sew
eral years ago. said Mrs. Stevens. lee
turing on cooking and entertaining, an ex-
perience that made me very happy. A
dear old lady who had been abroad the
Npa lnafnra prnSSipQ thp with
me. had become quite interested in my
work. She recognized who / was when
she heard of my lectures, and brought
several tickets. Among those to whom
she gave one of these tickets was a girl
in a large family of girls who had never
been interested in anything practical in
her life. The girl attended my lectures.
She became very much interested in the
work and not only proved an apt pupil,
but very clever cook, and afterward
my dear old friend told me that l ought
to feel very proud of the work 1 had
dcne in Atlanta, for If nothing else had
been accomplished, / had succeeded in
gI ling to that one girl an interest in life,
an that she had turned out to be one Of
the best bread cooks that she had ever
SEEN
THE extension school puts good house
keeping within the reach Of everybody"
/ suggested, greatly interested in the plans
and ideas associated with the work.
THE extension of knowledge from col
lege and school to the home by means
of instruction through correspondence, is
recognized by leading educators of the
country as indispensable to present day
needs" said Mrs Stevens, 'benefitting as
it does thousands who cannot afford the
time or great expense of attending a res
ident school.
II believe that no course of instruction
is more needed for the betterment of the
home than that which il offered in my
course Of lessons. and none that can be
iinparted in any other way as practically
as by lessons through correspondence. A
variety of good food, properly prepared,
and attractively served, is not only neces-
sary for the physical well being of the
Individual, but is also a large factor to-
ward the mental welfare which makes
for success in life. 1t is my purpose in
these lessons to direct the preparation of
different dishes and foods In such de-
tail that, any girl or woman, no matter
how much of novice in the art of cook
ing will be able to get the right results.
and after thoroughly mastering each les
son by working it out, be fitted to direct
the cooking and entertaining of any
household, small or great without con-
sulting' books or employing experts"