SOME PROMINENT COOKING SCHOOLS. 
I T is just a little difficult to answer the question 
* propounded by The R. N.-Y. subscriber; the ques¬ 
tion as to where there is a school in which a girl can 
learn to be “ an Al” cook. Difficult, that is, to an¬ 
swer it to meet the inquirer’s needs exactly, since she 
gives no hint except that instruction must be thor¬ 
ough and of high grade. 
Standing high among such schools at the East is 
the Philadelphia Cooking School, taught by Mrs. S. T. 
Rorer. Mrs. Rorer is well and favorably known 
through her cookery books, and this school needs no 
commendation to the public. The regular, or normal 
class requires that applicants have a high-school edu¬ 
cation, or its equivalent; must give five hours daily, 
five days each week for six months to the school 
work. The course embraces theory and practice of 
cooking, chemistry of food, chemistry of cooking, 
food as it relates to health and disease, hygiene, and 
the art of teaching. The 14 th year opens the first 
week in November, 1893, and it is asked that applica¬ 
tions be sent in as early as September 15. The classes 
are limited, to allow the pupils to do all the work, 
and the secretary writes me that the classes are filling 
fast. No one pupil prepares more than one dish at 
each lesson. The charge for the full course is $100, 
but there are extras known as 11 dinner fee,” “ lecture 
fee ” and “ diploma fee,” aggregating $20 additional. 
There is a regular examination for the diploma. 
Special short courses are $10 per quarter of 12 les¬ 
sons, with materials extra. 
Brooklyn boasts of a cooking school in connection 
with her Pratt Institute, from which one may well 
feel proud to be graduated. The classes in the nor¬ 
mal course, whose special purpose is to train teachers 
of cookery, are limited to 12. Pupils are admitted in 
September. Those desiring to enter must have a 
practical knowledge of cooking, and must present a 
satisfactory statement or letter in regard to scholar¬ 
ship. The course covers a full year, five days each 
week, and includes, besides a thorough course in cook¬ 
ing, instruction in physiology, chemistry of cooking, 
normal methods and practice teaching. Teachers of 
cooking who possess some knowledge of domestic 
science are in great demand, therefore it has seemed 
wise to supplement the regular normal course by 
short courses in household economy and laundry work. 
Materials used in cooking will be furnished free of 
charge. 
The school year is divided into three terms, the 
charge for instruction being $20 per term. The cost 
of lodging and food must, however, be considerably 
more than this, to non-residents, even though they 
reduce expenses to the lowest notch. A single fur¬ 
nished room can be secured in Brooklyn for $2 a week, 
and prices of food are very reasonable. 
At Pratt’s there is also a course in cooking for in¬ 
valids, the course including: meat-extracts, broths, 
gruels, soups, beverages, and dishes daintily prepared 
to serve to convalescents. This course is $5 per term. 
The course in “fancy cooking” includes entrees, 
salads, dainty desserts, etc. For this course, the 
tuition is $15, and the materials are extra. There are 
classes for school girls and evening classes, with some¬ 
what lower fees. 
But that which might be considered the regular 
work in cooking at the Pratt Institute,—instruction 
not intended for teachers, but thorough and practical— 
includes one two-hour lesson only each week. Materials 
are free, and the course s graded, the first part cover¬ 
ing six months, the second three months. The first 
course comprehends instruction in making and care of 
fire ; dish washing and care of kitchen ; boiling meats, 
vegetables and cereals ; soups ; stewing and braising ; 
warmed-over dishes ; simple invalid-cookery ; broil¬ 
ing ; frying and sauteing; roasting meats and poultry; 
cooking fish and eggs ; bread and breakfast cakes; 
pastry, cake and plain desserts. A practical lecture 
on buying meat is illustrated by a butcher who cuts 
sides of beef, mutton and pork before the class. 
This practical foundation work is supplemented by 
the second course, giving instructions in clear soups 
and bisques ; souffles and croquettes ; salads and dress¬ 
ing ; entrees and sauces; game; fancy desserts and 
cakes; frozen cream ; and a full breakfast, luncheon, 
spring dinner and winter dinner. Surely a girl of 
good intellect who has been thus instructed should 
make an “ Al cook,” and the tuition for the first course 
is but $5 ; for the second, $8. 
Very different in its scope yet doubtless interesting 
in its methods, and helpful in the extreme to any 
pupil, is the work at the Sanitarium Cooking Schools. 
One of these is in connection with the great Sanitarium 
at Battle Creek, Mich., and is known as a “ School of 
Domestic Economy,” which includes, of course, more 
than cooking. 
The course is for 25 weeks, and consists of daily 
work, including lectures, recitations, demonstration 
lessons and drills in scientific cookery, household and 
personal hygiene, laundrying, dressmaking, general 
housework and miscellaneous subjects connected with 
the household. Scientific and healthful dietaries and 
seasonable and economical bills of fare are a feature. 
Here, certain qualifications are insisted on, which 
somewhat limit the pupils. They are : Good character, 
as evinced by proper references ; good health : energy 
and faithfulness ; age of from 18 to 35. The managers 
reserve the right to dismiss incompetents. There 
are reasons for all these requirements, as doubtless 
much of the drill consists of work among the patients 
of the institution. The terms are $100 for the term, 
which sum includes tuition, board, room and washing 
Diplomas are granted, and positions guaranteed those 
whose qualifications warrant recommendation from 
the faculty. 
It will be seen that this is a training school in all 
that pertains to the household. It will well repay any 
girl in good health who can command the necessary 
$100, through the aid of friends or by her own earn¬ 
ings, to take this course ; whether she intends to take 
a position, or otherwise. Were the writer eligible, she 
would lose no time in taking such a step. By special 
arrangement, some are allowed to pay their way in 
Work. MYRA V. NOBY8. 
NOTES BY A CANADIAN READER. 
ID any of your lady readers ever try raising sage 
for sale ? It usually brings a good price, and is 
easily cultivated. Nearly every garden has a few 
roots; just spread each apart from the middle, put 
your foot on the bunch, press it down and out in every 
direction, and throw on a shovelful of dirt; each 
branch will root and form a new plant. In this way, 
it is rapidly increased, and a large stock worked up. 
When picked, dry carefully in the sun, and it will be 
bright and clean looking. Here in Canada it needs no 
protection, but lives and thrives splendidly out-of- 
doors, so I think its hardiness can be relied on. [ We 
wish our friend had told us more about selling this pro¬ 
duct.—E d.] 
Many complaints have come from people whose 
vines, cucumbers, melons, citrons and squashes, are 
being eaten up by striped bugs ; to such I can offer a 
sure cure. Half fill any old pail or tub with green cow 
manure ; fill up with water, stirring well. It is not a 
sweet smelling mess, but when well sprinkled over 
the vines, the bugs will “vamoose,” and the plants 
take on an added brightness of color and thriftiness 
that would repay all trouble. 
A strong solution of saltpeter and water applied to 
cabbage plants that have been attacked by maggots 
will rout the latter entirely. 
Plant willows—not the common kind that grows in 
low places—but a kind that seems to prefer dry land 
and is of very fast growth ; we have trees that were 
slips like a small stick of wood eight years ago, and 
were driven into the ground with the head of an axe, 
that now are 30 feet high, and offer excellent summer 
shade for the exposed west end of our house. Although 
various other troubles other people have. Perhaps my 
experience with grapes may be a hint to some one 
else, as for years, although our vines are very thrifty 
in growth and set fruit every year, it always dropped 
off before ripening. Finally, growing desperate, and 
thinking that I could not make matters worse than 
they were already, I began as soon as leaves formed 
in spring to sprinkle with a solution of Paris-green, 
continuing this every two weeks until August 1. 
Since then we have had full crops. Now, what was 
the reason ? Was the former falling off of the fruit 
caused by an insect that the poison destroyed, or was 
it some blight? The leaves were always healthy enough. 
Well, I have tried the new onion culture. I have 
tried to raise them from seed and sets. Bat the best 
paying crop I have ever raised, was by writing articles 
for some magazine or farm paper and buying onions 
with the proceeds ; and, in my opinion that, or some¬ 
thing like it, is about the only successful way in this 
part of the country. Florence h. 
INCIDENTS FROM R. N.-Y. EXPERIENCE. 
T is a good thing to see the sympathy which any 
story from real life arouses. And The R. N.-Y. 
has frequent cause to thank its friends for offered 
help. But it is often difficult to decide what to do in 
particular instances. 
Last fall, not very early, an appealing letter was 
received at this office from a stranger, a woman, who 
wanted a home for herself and little daughter. She 
would work, and desired The R. N.-Y. to make public 
her needs. Acting on her best judgment, the leader 
of the Home Department wrote to the suppliant, say¬ 
ing that we would gladly do what we could for her ; 
but we thought that any one into whose family she 
might go would wish to have some sort of reference 
as to her character and qualifications from those who 
knew her. We asked whether she could furnish 
these, and if she would be willing to come North, as 
she was a Southern woman. Nothing more was heard 
from her, and the Chief Cook has since suffered many 
questionings of conscience : Did she do the best thing 
in requiring references ? Or did she by over strict¬ 
ness lay another burden on shoulders already carry¬ 
ing too heavy a load ? What do our readers think 
would have been the proper course to pursue ? 
Another interesting letter reached this office last 
week. Readers will remember Mary Vaughn's thrill¬ 
ing history of her struggles in “ Working to Live.” 
A good friend, who sends full references as to social 
standing, accompanies them by a sympathetic letter, 
offering a month’s kindly hospitality from himself 
and wife, to the poor girl so sorely buffeted by for¬ 
tune. A turn of the wheel has happily placed our 
friend, Mrs. Vaughn, in a cozy home of her own, 
where she is blessed and sheltered. But none the less 
are we glad to receive such evidence that the milk of 
human kindness still flows; that human sympathy 
for the suffering is willing to take tuch practical 
form, especially in connection with a stranger. It 
was this incident which brought to mind again the 
story first referred to, and raised once more the ques¬ 
tion whether or not too mueh counsel was taken of 
common sense, or too little of common sympathy and 
kindliness. 
they grow so readily they 
have never suckered from the 
roots. 
Many grape vines that we 
could not do anything with in 
the open ground, thrive nicely 
and ripen their fruit when 
planted on the south side of 
the buildings, and protected 
for two or three winters until 
well established. 
Please tell us what shrubs— 
hardy ones—would make the 
prettiest bed to be planted on 
a rather small lawn here ? I 
had thought of getting some 
kinds that would be benefited 
by almost continual top 
dressing and scratching over 
after being well established, 
and then throwing in some 
horse manure, leaves, etc., 
and letting the hens work in 
it to suit themselves. We live 
in the country and have 
plenty of room to “spread” 
and let our fowls do the same. 
So far we are very fortunate 
in never being bothered with 
black knot,strawberry pests or 
Royal Baking Powder, 
made from absolutely pure 
Grape Cream of Tartar, 
Imparts that peculiar lightness, 
sweetness, and delicious flavor noticed 
in the finest bread, cake, biscuit, rolls, 
crusts, etc., which expert pastry cooks 
declare is unobtainable by the use 
of any other leavening agent. 
