Bui. 23. Foods: Nutritive Value and Cost. By W. O. Atwater. Pp. 32.
Bui. 34. Meats: Composition and Cooking. By C. D. Woods. Pp. 29.
Bui. 74. Milk as Food. Pp. 39.
Bui. 85. Fish as Food. Pp. 30.
1 For those publications to which a price is affixed application should be made to
the Superintendent of Documents. Union Building, Washington, D. C, the officer
desi.n mited by law to sell Government publications.
Bulletin No. 56.
U. S. DEPARTMENT OF AGRICULTURE,
OFFICE OF EXPERIMENT STATIONS.
HISTORY AND PRESENT STATUS
OF
INSTRUCTION IN COOKING
IN THE
PUBLIC SCHOOLS OF NEW YORK CITY.
REPORTED BY
Mrs. LOUISE E. HOGAN,
WITH AN INTRODUCTION BY
^V. C. TRUE, T).
WASHINGTON:
GOVERNMENT PRINTING
1899.
OFFICE.
LETTER OF TRANSMITTAL.
U. S. Department of Agriculture,
Office of Experiment Stations,
Washington, D. C, January 25, 1899.
Sir : I have the honor to transmit herewith a report on the history
and present status of instruction in cooking in the public schools of
New York City, prepared by Mrs. Louise E. Hogan, under the super-
vision of Prof. W. O. Atwater, special agent in charge of nutrition
investigations, in accordance with instructions given by the Director
of this Office.
The teaching of cooking as a branch of manual- training courses in
the primary and grammar grades of the public schools has been rapidly
increasing in favor among school officers and the people in different
parts of the country. In connection with the nutrition investigations
in charge of this Office numerous inquiries have been received regarding
the scope and meaning of such courses and the practicability of their
further introduction into the common schools. To meet the evident
demand for information on this subject it has been thought desirable to
prepare an account of the progress and present development of the
teaching of cooking in one of our great educational centers.
in the collection of material for this report substantial aid has been
given by Dr. E. D. Shimer, associate superintendent of public schools
in New York City, Mrs. M. E. Williams, supervisor of cookery in the
New York schools, and other officers and teachers connected with the
schools of that city.
The report is transmitted with the recommendation that it be pub-
lished as Bulletin No. 56 of this Office.
Eespectfully, A. 0. True,
Director.
Hon. James Wilson,
Secretary of Agriculture.
3
CONTENTS.
Page.
Introduction... 7
Report on cooking in the public schools of New York City 10
Appendix 41
Syllabus of lesson on water 41
Pupils' exercises on lesson on water 42
Syllabus of lesson on air 43
Pupils' exercises on lesson on air 45
Syllabus of lesson on food — its chemistry 46
Pupil's exercise on lesson on food — its chemistry 46
Syllabus of lesson on cereals 47
Pupil's exercise on lesson on cereals 49
Syllabus of lesson on bread 50
Pupils' exercises on lesson on bread 52
• Syllabus of lesson on baking powder — quick breads 53
Pupil's exercise on lesson on quick breads 53
Syllabus of lesson on the potato 54
Pupils' exercises on lesson on the potato 54
Syllabus of lesson on milk 55
Pupil's exercise on lesson on milk 57
Syllabus of lesson on eggs 58
Pupil's exercise on lesson on eggs 59
Syllabus of lesson on meat 60
Pupils' exercises on lesson on meat . 6L
Syllabus of lesson on beverages — tea and coffee 62
Page 1
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Bui. 23. Foods: Nutritive Value and Cost. By W. O. Atwater. Pp. 32.
Bui. 34. Meats: Composition and Cooking. By C. D. Woods. Pp. 29.
Bui. 74. Milk as Food. Pp. 39.
Bui. 85. Fish as Food. Pp. 30.
1 For those publications to which a price is affixed application should be made to
the Superintendent of Documents. Union Building, Washington, D. C, the officer
desi.n mited by law to sell Government publications.
Bulletin No. 56.
U. S. DEPARTMENT OF AGRICULTURE,
OFFICE OF EXPERIMENT STATIONS.
HISTORY AND PRESENT STATUS
OF
INSTRUCTION IN COOKING
IN THE
PUBLIC SCHOOLS OF NEW YORK CITY.
REPORTED BY
Mrs. LOUISE E. HOGAN,
WITH AN INTRODUCTION BY
^V. C. TRUE, T).
WASHINGTON:
GOVERNMENT PRINTING
1899.
OFFICE.
LETTER OF TRANSMITTAL.
U. S. Department of Agriculture,
Office of Experiment Stations,
Washington, D. C, January 25, 1899.
Sir : I have the honor to transmit herewith a report on the history
and present status of instruction in cooking in the public schools of
New York City, prepared by Mrs. Louise E. Hogan, under the super-
vision of Prof. W. O. Atwater, special agent in charge of nutrition
investigations, in accordance with instructions given by the Director
of this Office.
The teaching of cooking as a branch of manual- training courses in
the primary and grammar grades of the public schools has been rapidly
increasing in favor among school officers and the people in different
parts of the country. In connection with the nutrition investigations
in charge of this Office numerous inquiries have been received regarding
the scope and meaning of such courses and the practicability of their
further introduction into the common schools. To meet the evident
demand for information on this subject it has been thought desirable to
prepare an account of the progress and present development of the
teaching of cooking in one of our great educational centers.
in the collection of material for this report substantial aid has been
given by Dr. E. D. Shimer, associate superintendent of public schools
in New York City, Mrs. M. E. Williams, supervisor of cookery in the
New York schools, and other officers and teachers connected with the
schools of that city.
The report is transmitted with the recommendation that it be pub-
lished as Bulletin No. 56 of this Office.
Eespectfully, A. 0. True,
Director.
Hon. James Wilson,
Secretary of Agriculture.
3
CONTENTS.
Page.
Introduction... 7
Report on cooking in the public schools of New York City 10
Appendix 41
Syllabus of lesson on water 41
Pupils' exercises on lesson on water 42
Syllabus of lesson on air 43
Pupils' exercises on lesson on air 45
Syllabus of lesson on food — its chemistry 46
Pupil's exercise on lesson on food — its chemistry 46
Syllabus of lesson on cereals 47
Pupil's exercise on lesson on cereals 49
Syllabus of lesson on bread 50
Pupils' exercises on lesson on bread 52
• Syllabus of lesson on baking powder — quick breads 53
Pupil's exercise on lesson on quick breads 53
Syllabus of lesson on the potato 54
Pupils' exercises on lesson on the potato 54
Syllabus of lesson on milk 55
Pupil's exercise on lesson on milk 57
Syllabus of lesson on eggs 58
Pupil's exercise on lesson on eggs 59
Syllabus of lesson on meat 60
Pupils' exercises on lesson on meat . 6L
Syllabus of lesson on beverages — tea and coffee 62