The New York herald. [volume] (New York, N.Y.) 1920-1924, 1920-10-17

armistice. up to May of last year, the
school continued its public service with
the average Of 100 men students day
Now 1t Is back on It's original job Of
instructing a perplexed feminine public
With Mrs. Knott, It's superintendent.
as dean, there Is n faculty in applied
gastronomy including teacher of do
nestle science, a professor of plain
American cookery and a French chef.
There are four classes Of students rang
| ing from the young housekeeper. who Is
| trying to adapt the chatting dish and
canned heat to the kitchenette apart
ment to working girls who are adopting
| the method of cooperative housekeeping
and want to master the idiosyncrasies
Of the gas stove. The housekeepers and
| students from various mission schools,
| who are obliged to combine gastronomy
| with tho incubation OF ethics. are given
| the forenoon hours. Professional women
cooks are given afternoon instruction.
| The evening classes are for the work.
| Ing girls.
| It's Curriculum Extensive.
| But that curriculum forms only part
| of the schools expanding work There
| Is free instruction for students from set
| Element houses. There Is work in con-
| nection with hospital kitchens. which Is
| just opening up. There Is private In
struction In home kitchens and mem
bers of the faculty are called to local
! finishing schools for young women, who
take their preparation for prospective
housekeeping problems as seriously as
| their classics and their music. Fees are
| charged only when students can afford
| to pay, and even then those fees are
| graded SO as to meet only upkeep and
overhead expenses.
"It Ia evident that tho modern woman,
| who faces real catering problem as
head of large and costly household.
| wants to know the true inwardness OF
| dietetics and food economies" said Mrs.
Knott yesterday. "And this develop
ment in domestic science has brought
US face to face with a significant side
light on the problem of social economies.
The wealthy are wise. So are the repre-
| sentative women of the comfortable mid
die class. and so are the poor but the
| wives of the laboring men. who are en-
| joying great increase In wages, do not
seem to be bothering themselves over
| household economics.
IT have learned this, Tho wife Of the
laborer must have the best outs Of meat
| She buys porterhouse steaks and lamb
chops. She ignores the utilitarian cuts
| from the neck Of the lamb or the beef.
She does not seem TO be concerning her
self over what can be done with q horse
shoe Of beef. She is willing to pay 6s
cents a pound up for her meat and
ignores the cuts that range from % to
"a cents. There is a large class OF
such women. They do not come to us
for instruction. and they are, I am con-
WINGED. contributor toward the con-
tinued high cost of living"
gn,uxneas II Paasiun
Smugness In the comfortable middle
class. once proverbial in New York rs
we'll as In London. is passing into the
limbo of once happy things. This has
been made evident by the young women
who are appealing to the cooking school
to halp them bring their household ex-
penses within the limits of rigid
weekly allowance. Such troubled per-
sons are helped by sending school ex-
perts into their homes to give object
lessons In their own kitchens. One OF
the forenoon class students Is the wife
OF young physician who II taking
chaflng dish instruction. The chatting
dish now looms large I'm hundreds OF
two room apartments in New York.
The finishing school classes are an
other modern development. Cooking has
lost its status as an accomplishment II
Il n domestic necessity. So teachers
from the school go into several private
educational institutions In New York a,
stated days each week. give forenoon In
struction 70 sub debutantes who prepare
iuncheons and dinners for the other
) students. IL IL serious work, but a good
deal n n lark at that.
Expenses OF the school classes
among various sorts OF Christian work.
ers are met by individual patronesses
Thus Mrs. Henry Fairfield Osborn meets
the cost of class made up OF young
women OF seven nntionalities who will
go into as many parts of the world "a
apply the principle that wholesome liv-
ing il the basis OF moral living.
Now the directors OF the New York
Cooking School contemplate opening a
lunch and tea room In their headquar-
tiers in East Slxty-first street. That
would seem to be a logical development
When one of the directors was asked
How about n regular restaurant sup
piled by the school kitchens" she re-
piled:
1--WE have not dared think Of that yet
I am afraid we would be overwhelmed
, II we took that step" 2