11 



MISS GERTRUDE GRAY, 

 Demonstrator in Cooking. 



COUBSE IN FOODS AXD COOKING. 



By GEKTRL^nE (ii;ay, Demoxstration' Lectueer, Tokonto. 



Olio tiling tliat t]n W'onieirs Institutes stand tor — i)ar excellence — 'is progress, 

 progress in thought, in self-development, in efficiency. 



In the crusade which modem luisincss now wages for efficiency and conserva- 

 tion of energy we ]ia\e an example worthy of imitation in the liome. 



The latest itse to which the nioxing j)icture nntchine has lieen put is in manu- 

 facturing ])lants where employers are seeking to eliminate useless and time con- 

 suming movements on the part of their employees, for example: Motion pictures, 

 carefully timeil. weiv taken of a worker as he did his work. These films were de- 

 veloped, thiown on a screen, and carefully studied. The result was that super- 

 fluous motion wa- at oiiee deteettil. eliminated from the screen, and the consequent 

 pictures Used to instruct younger, unskilleil wdrkers. 



A similar scrutiny of household o])ei'ations reveals the need I'oi- gi'(>ater efficiency 

 and more time and onergv con>ei'ving nu'thods there, whei'e skilleil iahour is tlic 

 exception rather than the rule. As the result of the lack of technical education in 

 our schools, until fairly recent years, many present-day home-makers find (hem- 

 selves M'ithout the scientific knowle;lge which. cou])ItMl wiHi ]u'actical experience. 

 marks the competent worker. 



Purely nux-hanienl alidiiv will noi suffice io-day, and intelligent understanding 

 (il the underlyiii'^- principles of one'- woi'k is necessai'y to make of that work the 

 crreatest success. 



