THE SUNDAY OREGOMAX, PORTLAND, . JUXE 6.-1909.
PRACTICAL COOKING TAUGHT GIRLS IN HIGH SCHOOLS
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Green 'Gooerry Pi.. ZSSls?7Z,JZ S JSAiT ' "l-tf V w , ,
. Coffee. ., - i V. ' ,i - T V s-
rrldav of the water, open it, and put in it four ,J ' v I y-t- - M
,., , . tal.lespoonfula of currant Jelly, two J $ '1 I ' "f .""JT w
BsM jJS J E. ounce, or butter rolled in nour. ,d. It hi U i I 'VV
Kots.cws. desired, a wine grlass of sherry. Tie up NLi T i j? -;VlL
Lettace and .-Sliced Radish Salad. the jar and let it boil, another half &-S- " ' ' 3 , ' 1 U
c . - 4'feee Bal,!" hour. ' R4 L " gt ? 5 I
Soft Custard on I.ady Fingers. ... ' ' ljV" l ' J- ! f . 1
, Presee.1 Ginger. : S , . ? ' i
foff... ewort Cake for Teat Take a pint 13 " "J " - VlXJ.T f t
Having mingled with the flour two V ' J ' - a-
hpaping- teaspoons of baklnfr powder, IS ' i , 1, 1 .f y .:-:?:-:,v:.:V..v-s.:.:a.-vs:iJ,
add the other ingredients, into , which $S i$ qt Jt S .
have been stirred two egs beaten very ff J ff -
lieht. Bake in tins for 20 minutes. "5? ' ''I f "''rJK f " I
This recipe is the American substitute g J r I M
for the Scotch scones used at afternoon 2 ' jr i V. I "
tea abroad. W -i, 'v V
J T 1 - '
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Ap ino many aims In education, not
, I th least Important is that of pre-
paring Individuals, whether men or
woratn. tor their duties to the communi
' ty. This Is especially Applicable to the
t management of the home, which is the
Indispensable factor, the normal unit of
th community. ...
The lingering misconception that edu
cation Is 'book-learning' and a matter
apart from dally life, causes school
training in domestic science to be some
times regarded as a covert attempt to
limit the wide scope if woman's educa
tion which has received such enormous
Impetus within the last quarter of a
century- It is rather an attemept to
place woman's highest work upon as
elevated a plane as the highest work of
man. 'me most highly educated women
of today realize that the making of the
home is the noblest career for women.
The women who have given up every
thing for the "woman's cause" wish this
mepsagfl to be impressed upon tho girls
of today. They say "let the best brains.
th healthiest bodies. . 4he widest inter
ests, t he most ardent enthusiasms be,
in the coming generations, spent upon
home; home in the limited sense of mar
riage and motherhood. If noble opportu
nity serves; home in the widest commu
nity sense; If opportunity serves not for
the other."
t is increasingly necessary that in any
practical scheme of education adequate
provision should be made not only for
training girls in tho important industries
of the home, but for inspiring them with
an appreciation of the magnitude of the
the service which mothers in well ordered
homes render to tho community. It is
also increasingly necessary that house
keeping, in the largest sense, should be
elevated to the rank of a skilled profes
sion and no longer left to the tender
mercies of self-taught amateurs or the
chance instruction composed of equal
parts inherited tradition. newspaper
"household hints'1 and blind hard-bought
"experience.
Th teaching of domestic science in the
Portland high schools is a matter of re
cent introduction, the regular course hav
ing been in effect only one year, but
jom interesting resufts are already
whown. At recent "cooking exhibits."
held in both the Lincoln and Washington
High Schools, the girls gave ocular dem
onstration to all visitors of their grasp
on at least one part of the course of
domestic study. .
But as the proofof the pudding is in
the eating, so the proof of cooking les
sons is in the kind of meals produced,
rather than in isolated "dainty dishes."
That this aspect of the work is not over
yoked by the teachers is shown by a
novel feature in school examinations.
The student Is required to plar. a dinner
for a given cost per person, which shall
"be attractive- in appearance and taste,
well balanced in Its food values, and con
taining not less than one-third of a day s
tandaxd ration for each person served.
The student, unaided, must do trie mar
keting, cooking and serving of this meal
and must present to the teacher not only
menu and worked oit account " of its
rest and lood value, but also written
testimony from home as to its effect on
the family.
Here are some of the results:
My dnurhtTr Kdna prepared dinner for
eur family lat Monday. We were all agree
ably purpried at the excellence of her
conking. AM the food was well cooked an
nteely aerved. The rieseert was something
entirely new and arrest !y en.1yra. We are
;i much pleated at the proficiency he has
acquired. F. W. M.
Mlaa B. prepared our dinner entireK
alone, as I wip aa.y from bom. We fonnd
at vry delicious in every respect. Her
chops v ere nicely rooked. nolMne burned;
aeanoned nicely. Her pudding wae de'icious.
MRS. P. S. D-
The dinner Kdna served on "Friday was
aiir-ceesXnl In every way. 15 very thing was
well Hensoned. tho soup and salad being
specially goud. -C. A. B.
Miss R.'s dinner was very
.re axiil alive.
good; and we
J. It-
Mi &s C.'s dinner was a success" in every
way. She herself was neat -in a white dr-es
and wo were nor served with "broiled
hostess" ' Tor the first course. The tubl
linen was spotless, the silver was polished,
and the class ware brilliant. The table
was set correctly ani was kept neat nd
orderly throughout the meal. Everything
was served hot and promptly and in the
right order. The salad and dessert looked
very appetizing. The dinner was well
cooked and well seasoned. Nothing
burned. The entire dinner was c "oked arid
served by Miss C atone. MRS. M. A".
I fear my oninion will be somewhat
biased in M." s favor, as a parent's is a pt to
be. Vet her mashed potatoes and .-ustard
would have met with the hearty approbation
of even her teacher. Her othr dinners,
were very eatable and proved she had
sained skill from her year's work.
X. C M.
I want to tell you that my daughter's
dinner was a success in every wa y. She
acted as both nostess and waitress. The
table was perfectly set and everything
looked attractive. The victuals were served
at - a proper time. oiothin: being burnt or
allowed to cool. Everything went smoothly
throughout the dinner. I '.mpe thi3 has
given you some Idea of her dinner.
' MRS .1. E- M.
Have just oaten a delicious dinner pre
pared b" .Miss R- S. . and pronounce it ex
cellent in ex-fry respect: nJeely served and
all that I could ask for under any circum
stance. "Would give details, but I am too
full for utterance. j. M. - W.
Friday evening our family and one ituest
1 sat down to a dinner which. ,was entirely
prepared, -cooked and served by Helen- The
linen was spotless and appointments correct.
Mr. C and I were indeed proud of our
daughter. Wa felt, however, that her suc
cess was due to the thorough instruction
given by her teacher MRS.'H. C. C.
When an afternoon caller learned . that
Roxana- was to plan.- cook, serve and clear
away after our evening meal on Tuesday
she remarked that she hoped it would be a.
howling success. The family voted the din
ner a. purcess-without the howl. The meal
was served properly and on time. We are
accustomed to the use of butter in ,our
mashed potatoes and white sauces. but
our cook informed us we could not "afford It
and that we had had our allowance of but
ter in the soup, so we were content. t is
also our custom to boll the water for mak
ing tea in the teakettle. On entrin the
kitchen the next morning to prepare break
fast I found the room in good order.
I.. M.
Dinner Menus
for the Week
Meat
BV LILIAN . TIXGLE.
Tuesday.
Frune. Soup.
Xew Potatoes.
".'reamed Young Onions.
T.ttuj Salad. x
Taoioca Cream, with Berries.
CofEee.
?Wdnesda y.
Cream of Lettuce? " Soup.
Rolled Flank Strak. R raised with Potatoes.
Rice and Tomato Stuffing.
Lettc Salad.
TMced Fresh Pineapple -in Cake Cups.
Coffaa.
Thursday.
- Tomato r Bouillon.
BruHd Hamburg Stak. with Watercress.
French Fried Potatoes.
Maitre d'Hotel Butter.
Savory
Mutton (Shoulder Chops) in Casserole, with
Potatoes. Peas and Shred Lettuce.
Watercress Salad.
Rhubarb Cobbler, with Cream.
Coffee. i
Sunday.
" Grapefruit Cocktail.
Chicken Fricassee, with Finger Crusts.
Peas. Creamed Potatoes
Tomato Jelly Salad, Lettuce Hearts.
Strawbprry Junket Ice Cream.
Anenl Food.
Coffee.
Monday.
Chicken Broth, with Curried Rice.
Strips of Beef with Macaroni.
Fireless Cooker Style.
Lettuce Greens.
Mixed Vegetable Salad. Mayonnaise,
Rhubarb Betty, with Cream.
COffttG.
COOKING KKC1PIES.
JoEKcd Mutton: Take two pounds of
lean mutton cut into small pieces, three
onions sliced, a dozen cloves, and salt
and pepper to taste. Select a jar that
will hold a little more than the above
materials, pack them in alternate lay
ers, and tie up the Jar so carefully that
no water can enter. Place 4t in a pot
of boiling water, and let it boil steadily
for two hours. Then take the jar out
. A Uellclona Dlah of Appleai Take
two pounds of apples,, pare and core
them. Then slice them into a pan.
Add one pound of granulated surar,
the juiceof three lemons, and the grat
ed rind of one. Let these boil about
two hours, when turn into a mold.
When cold ser(ve with a-thick custard,
or with cream.
Clnm Soup, Special! Take the lov.er
part of a leg of veal, and boil it until it
falls ' to pieces. Then strain and. add
the clams 25 for 1 persons, chopped
fine, and eight crackers, rolled fine.
Boil again and pepper and salt to taste.'
If the'flavor of the clams is not suf
ficiently strong, add some of the clam
juice.
. "
t'beeae Souffle t ..Take a lwilX pound of
soft cheese, a quarter pound of bread
crumbs, two ounces of butter and three
eggs. Warm a cup of milk and pour
itovor the bread -crumbs.- cheese and
butter.. l.Wlien. cool, add the eggs. that
have been thoroughly beaten., and put
in baking dish to bake. Put -in the
small individual earthen baking dishes,
cheese souffle makes an attractive
course aA luncheon. .