124 THE MICHIGAN ACADEMY OF SCIENCE. 



and the digestibility of these articles as cooked, are discussed; and they 

 are compared with other methods of cooking and with other articles. 

 After these elementary lessons the pnpil is taught the cookery of com- 

 binations of carbohydrates, proteins, and fats, keeping in mind always 

 the food value and digestibility of the dish prepared. 



The importance of serving attractive and appetizing meals is not for- 

 ^ gotten. In connection with the food materials, as studied, some atten- 

 * tion is given to food adulteration and to its effect upon the health. 



As the pupil advances in the course lessons in the preparation of food 

 for children, for the sick and for the convalescent are given. In con; 

 nection with th'ese lessons, the importance of fitting the food to the needs 

 of the body is dwelt upon. 



In the kitchen laboratory the child probably gflins its first knowledge 

 of sanitation, for the cooking lessons afiford many opportunities of teach- 

 ing the importance of cleanliness, of fresh air and of sunshine. The care 

 of kitchen waste, as well as the care of raAv and cooked foods, teaches 

 a lesson which cannot help having some effect in the homes of the 

 children. 



We must not forget, in considering this subject in relation to the home, 

 that cooking has its educational value. It develops the child by teaching 

 exactness in measuring, judgment, delicacy, neatness and observation, 

 as well as the power of doing something. It applies the child's knowl- 

 edge of arithmetic, and of geography and, it achieves good physical re- 

 sults in affording relief from those studies which call alone for intel- 

 lectual concentration without bodily motion. 



Any instruction in cookery must include something of physics, chem- 

 istry and botanj^, but the application of those sciences are best considered 

 with the more advanced work, where also food analysis belongs. A 

 writer in a recent magazines says, "The subject of cookery is vital, prac- 

 tical and of wide import. It can not be mastered in a day, or picked 

 up at short notice. In these days knowledge and skill are requisite to 

 successful performance of each and every pursuit of life. Specific train- 

 ing is needed to meet the requirements of modern home life, and espec- 

 ially in the 'art' with which mankind is so directly concerned thrice a 

 day." 



It is hoped that when all girls have been taught elementary cookery 

 in the school, that not only will they be able to prepare attractive, 

 palatable and nutritious food,, but that they will see the importance of 

 sanitary and hygienic living, that being familiar with the science of 

 housekeeping will give them respect for the profession of home-making 

 and home-keeping; and that their knowledge will make them as women 

 less Avilling to follow blindly in the footsteps of their grandmothers, 

 and more willing to accept and adopt the results of scientific research. 

 Miss Jeanette Carpenter, B. S., 

 Instructor in Domestic Science, 

 Agricultural College. 



