courses as are ordinarily given in our schools. It will constitute mate-
rial for the further discussion of the principles and details of such
instruction with reference to their perfection. It should, therefore, be
understood that the course and sample lessons herewith presented are
not given because they are believed to show a system which should be
followed in all its details, but rather because they are exponents of a
successful attempt to introduce the teaching of cooking into the com-
mon schools of a large city, and indicate a serious purpose on the part
of officers aud teachers managing this course to adapt it to the actual
requirements of their schools and to change and improve it from time
to time as added experience shows ways in which it may be improved.
Another object in issuing this report is to show to those who are
vitally interested in the progress of the common schools in country dis-
tricts, because they themselves are residents of our rural communities,
something of the organized effort which is being made to adapt the
courses of instruction in our city schools to the actual needs of the
youth as they go out into the real work of life. A great revolution is
going on in our educational system in the towns and cities. In a num-
ber of different directions opportunities are being offered the pupils in
our public schools in the larger communities to prepare themselves
directly for the different industries of the home, the shop, and the fac-
tory. This movement has as yet hardly reached our rural schools, and
very many school officers in our smaller communities are not aware of
the progress which has been made in this direction in the towns. It is
believed, therefore, that a report on the teaching of cookery in New
York City is well worthy the attention of people living on farms and
in villages. If it is a good thing to have the girls of New York City
taught better methods of cooking and the reasons why good house-
keeping is vitally connected with the health and general welfare of our
people, surely it must be equally desirable that up-to-date information
on such subjects should be imparted in our country schools. It is true
there are great difficulties to be overcome before such instruction can
be efficiently given in sparsely settled regions, but if once the principle
is established in the public mind that such instruction should be an
essential part of a common school course, without doubt ways and
means will be devised for its general dissemination.
REPORT ON COOKING IN THE PUBLIC SCHOOLS OF
NEW YORK CITY.
By Louise E. Hogan.
There is a growing interest in the subject of the food and nutrition
of man throughout the country. Our people are awakening to the
importance of the practical application of scientific research in this
direction, and the question naturally arises, What place should this
work take in the schools and to what extent can it be introduced?
The history of the movement that brought the teaching of cooking into
the public schools of New York City may serve to show the pedagogi-
cal as well as the practical value of this branch of manual training.
The object of presenting such a history is naturally constructive and is
intended to arouse further interest in this important educational move-
ment, to show its usefulness by the results already attained, and also
to suggest methods for its further extension.
Page 4
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.
courses as are ordinarily given in our schools. It will constitute mate-
rial for the further discussion of the principles and details of such
instruction with reference to their perfection. It should, therefore, be
understood that the course and sample lessons herewith presented are
not given because they are believed to show a system which should be
followed in all its details, but rather because they are exponents of a
successful attempt to introduce the teaching of cooking into the com-
mon schools of a large city, and indicate a serious purpose on the part
of officers aud teachers managing this course to adapt it to the actual
requirements of their schools and to change and improve it from time
to time as added experience shows ways in which it may be improved.
Another object in issuing this report is to show to those who are
vitally interested in the progress of the common schools in country dis-
tricts, because they themselves are residents of our rural communities,
something of the organized effort which is being made to adapt the
courses of instruction in our city schools to the actual needs of the
youth as they go out into the real work of life. A great revolution is
going on in our educational system in the towns and cities. In a num-
ber of different directions opportunities are being offered the pupils in
our public schools in the larger communities to prepare themselves
directly for the different industries of the home, the shop, and the fac-
tory. This movement has as yet hardly reached our rural schools, and
very many school officers in our smaller communities are not aware of
the progress which has been made in this direction in the towns. It is
believed, therefore, that a report on the teaching of cookery in New
York City is well worthy the attention of people living on farms and
in villages. If it is a good thing to have the girls of New York City
taught better methods of cooking and the reasons why good house-
keeping is vitally connected with the health and general welfare of our
people, surely it must be equally desirable that up-to-date information
on such subjects should be imparted in our country schools. It is true
there are great difficulties to be overcome before such instruction can
be efficiently given in sparsely settled regions, but if once the principle
is established in the public mind that such instruction should be an
essential part of a common school course, without doubt ways and
means will be devised for its general dissemination.
REPORT ON COOKING IN THE PUBLIC SCHOOLS OF
NEW YORK CITY.
By Louise E. Hogan.
There is a growing interest in the subject of the food and nutrition
of man throughout the country. Our people are awakening to the
importance of the practical application of scientific research in this
direction, and the question naturally arises, What place should this
work take in the schools and to what extent can it be introduced?
The history of the movement that brought the teaching of cooking into
the public schools of New York City may serve to show the pedagogi-
cal as well as the practical value of this branch of manual training.
The object of presenting such a history is naturally constructive and is
intended to arouse further interest in this important educational move-
ment, to show its usefulness by the results already attained, and also
to suggest methods for its further extension.