The manual may seem perhaps to be too scientific for girls in our grammar schools,
but we who teach from it are convinced that it is not. Many thousands of these
girls never go beyond the grammar schools, and here or not at all they must be
trained for the business they hope to follow through life, and this business is home
making. Home making is the business of women by Divine right. In an age when
all business processes are being put upon scientific bases, why should we not teach
our girls that science bears an important relation to housekeeping in a variety of
ways I The better they understand the philosophy of the ordinary things of life the
better they will perform them and the easier it will be to fill their minds with a
sense of the dignity of labor at home. The more they learn of the chemistry of cookery
the fewer failures there will be. A girl should be taught the nutritive value of food
as well as its cost : the sanitation of the home as well as its tidiness. Such training
must produce prudent, economical, and thrifty housewives. They are much needed
in America.
GENERAL REMARKS.
Many visitors from all parts of the country and from the various organizations
and institutions in our city have been entertained by the supervisor, and all have
39
expressed themselves as pleased with the manner in which this branch of manual
training is being taught in the public schools.
Teachers have been gratified by the assurances of parents that the work was of
practical value in their homes.
Numerous letters of inquiry and congratulation have been received and answered.
The library at the New York University has been placed at the disposal of the
supervisor and teachers of cookery. All Government bulletins relating to food and
nutrition have been furnished to the teachers at the request of the supervisor.
The schools in London and Paris were visited by the supervisor during the summer
of 1897 and reports of visits given to the city superintendent and to the committee
on instruction.
A resolution was passed by this committee, at the request of the supervisor, that
the number in classes should not exceed 30. Most of the principals divided the
classes exceeding that number.
Visits have been made by the supervisor and teachers of cookery to various food
manufactories, rlour mills, etc. ; also to the aquarium and museum of Natural History.
The supervisor visited Pratt Institute, Philadelphia Cooking School, Teachers'
College, and the food exhibit at Philadelphia for the benefit of her work.
This report will be closed with some examples of the lessons in cookiug
given by teachers in the New York schools during the past year, as well
as of the work (written exercises and drawings) of pupils performed
in connection with these lessons. This work was based upon subjects
given to the teachers by the supervisor from the manual referred to
before, and is a demonstration of the progress that has been made in a
comparatively short time toward raising the dignity of home science by
making the basis of the teaching the elementary principles of the
science of food and nutrition and keeping the practical work of cooking
in its proper place as a laboratory demonstration of the principles
taught.
U. S Dept. of Agn , Bui. 56: Office of Expt. Stations.
Plate 1.
Girl cooking.
Drawn by E. A. C.
APPENDIX.
LESSONS, EXERCISES, AND DRAWINGS FROM THE COURSE IN
Page 29
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.
The manual may seem perhaps to be too scientific for girls in our grammar schools,
but we who teach from it are convinced that it is not. Many thousands of these
girls never go beyond the grammar schools, and here or not at all they must be
trained for the business they hope to follow through life, and this business is home
making. Home making is the business of women by Divine right. In an age when
all business processes are being put upon scientific bases, why should we not teach
our girls that science bears an important relation to housekeeping in a variety of
ways I The better they understand the philosophy of the ordinary things of life the
better they will perform them and the easier it will be to fill their minds with a
sense of the dignity of labor at home. The more they learn of the chemistry of cookery
the fewer failures there will be. A girl should be taught the nutritive value of food
as well as its cost : the sanitation of the home as well as its tidiness. Such training
must produce prudent, economical, and thrifty housewives. They are much needed
in America.
GENERAL REMARKS.
Many visitors from all parts of the country and from the various organizations
and institutions in our city have been entertained by the supervisor, and all have
39
expressed themselves as pleased with the manner in which this branch of manual
training is being taught in the public schools.
Teachers have been gratified by the assurances of parents that the work was of
practical value in their homes.
Numerous letters of inquiry and congratulation have been received and answered.
The library at the New York University has been placed at the disposal of the
supervisor and teachers of cookery. All Government bulletins relating to food and
nutrition have been furnished to the teachers at the request of the supervisor.
The schools in London and Paris were visited by the supervisor during the summer
of 1897 and reports of visits given to the city superintendent and to the committee
on instruction.
A resolution was passed by this committee, at the request of the supervisor, that
the number in classes should not exceed 30. Most of the principals divided the
classes exceeding that number.
Visits have been made by the supervisor and teachers of cookery to various food
manufactories, rlour mills, etc. ; also to the aquarium and museum of Natural History.
The supervisor visited Pratt Institute, Philadelphia Cooking School, Teachers'
College, and the food exhibit at Philadelphia for the benefit of her work.
This report will be closed with some examples of the lessons in cookiug
given by teachers in the New York schools during the past year, as well
as of the work (written exercises and drawings) of pupils performed
in connection with these lessons. This work was based upon subjects
given to the teachers by the supervisor from the manual referred to
before, and is a demonstration of the progress that has been made in a
comparatively short time toward raising the dignity of home science by
making the basis of the teaching the elementary principles of the
science of food and nutrition and keeping the practical work of cooking
in its proper place as a laboratory demonstration of the principles
taught.
U. S Dept. of Agn , Bui. 56: Office of Expt. Stations.
Plate 1.
Girl cooking.
Drawn by E. A. C.
APPENDIX.
LESSONS, EXERCISES, AND DRAWINGS FROM THE COURSE IN