History and present status of instruction in cooking in the public schools of New York city

They aim at no specialty of any kind — no carpentry, no art in designing or modeling, cooking, or sewing, no geometry or mechanical drawing as such — they simply aim at a rational means to obtain aud transmit useful knowledge. In this report for 1888 mention is made of the employment of two special cooking teachers under the manual- training course — one at $1,200 and one at $600 — and the equipment of kitchens in five grammar schools at an expense of $3,392.09. A further note is made of an expenditure of $68 for kitchen supplies. The committee in charge of this work states that it has reason to believe that further application will be made for the full manual-train- ing course when the necessary accommodations can be found, and there should, therefore, be provision made for a moderate increase in the number of manual- training schools ; that to maintain the manual- training course during the year 1889 in the schools where it is now in operation there will be required, approximately, $10,000, and it is rec- ommended that this amount be increased in the annual estimate to $25,000, so as to provide for an increase in the number of such schools. The principal of one grammar school reports that she has observed upon the part of her pupils increased mental activity and a greater interest in all their studies. She says further: As to its moral aspect, I find it an educational element of much value. It incul- cates the dignity of labor, cultivates habits of industry, and opens to girls new ave- nues for self-support. Parents of the pupils express themselves heartily in favor of the new course, and the results generally are so favorable that your committee may feel somewhat repaid for the great labor and expense incurred by them. Elizabeth Cavannah, the principal of another grammar school, reports : The cooking has been enthusiastically received by the pupils and never have I seen more thoroughly interested workers than there are in that branch of the course. Many report from week to week the results of home work, thus giving proof of the hold it has upon them, and parents are constantly signifying their gratification at its introduction. The study of the chemistry of cooking and an intelligent application of this knowledge can not fail to work a complete revolution in the homes of thousands who now suffer from ignorance of the simplest laws governing the proper prepara- tion of food. Its educational advantage is manifested in the gradual development of self- reliance and judgment in pupils who are particularly weak in these respects, and in corresponding improvement in those who are naturally stronger. 14 W. H. J. Sieberg. the principal of a third grammar school, reports: There has been no deterioration in the effectiveness of study in the pedagogic branches. The children have entered with a will and with zest into the manual- training branches, and the results have been a pleasurable surprise to them, their teachers, and myself. Shop work and kitchen have been aids to discipline. Another principal reports :