Returning now to the southeastern corner of the grounds, we find close to the Anthropological Building a small structure devoted to demonstrations in cookery. Owing to various obstacles it was not opened until about August 1st. These demonstrations form part of the Massachusetts exhibit. They are conducted by Miss Maria Daniell, under the general direction of Mrs. Ellen H. Richards, Instructor in Sanitary Chemistry at the Massachusetts Institute of Technology. The building is called the Rumford Kitchen, after the scientist of Massachusetts birth who did so much to advance the art of cooking just a century ago. Selections from three classes of dishes are prepared and served; namely, soups, luncheons for school children and students, and foods for the sick. Leaflets containing instructive matter are distributed, but no set lectures are given.
Beside the Rumford Kitchen stands another small building, also devoted to the teaching of cookery, and opened about the same time as its neighbor. This is a part of the New York exhibit, and is in charge of Miss Juliet Corson, the head of the New York Cooking School.
Considerable evidence may be found that cooking is being made a subject of school instruction in this and other countries. In the educational exhibits of the several States, which are placed in the gallery of the building of Manufactures and Liberal Arts, this subject is included in the school programmes of many cities and towns, and some pictures of classes at work are shown. From the gentleman in attendance at the educational exhibit of Japan the writer learned that domestic economy is taught in the schools of that country. In the German section of the Woman's Building is an alcove containing utensils, charts, and models of buildings used by the people's kitchen schools, household schools, and homes and schools for servants in Germany, with statistics concerning these and related institutions. This exhibit was prepared by Frau Lina Morgenstern, of Berlin. Near by may be found information concerning the housekeeping and other schools maintained by the Ladies' Societies of Baden, with pictures of the schoolrooms.
When we look to see what articles of home cookery have been sent for exhibition we find that the catalogue of the Woman's Building mentions fig preserves, other preserves, jams, jellies, home-made wines, and catsups, sent by four exhibitors, as being in the lecture room, but a diligent search in that room fails to reveal them. In the exhibit of woman's work in the Illinois Building, made under the management of the Illinois Woman's Exposition Board, is a neat case in which the Chicago Exchange for Woman's Work exhibits preserves, jams, jellies, and several kinds of pickles, very attractively put up. Preserves and jellies put up by women may also be found in the North Carolina section of
