Mrs. Goodfellow [Elizabeth Baker Pierson Coane Goodfellow, 1767–1851, Philadelphia], Lida Ames Willis [Baltimore], Juliet Corson [NYC], Maria Parloa, Mary J. Lincoln, Fannie Farmer [Boston Cooking School], Sarah Tyson Rorer [Philadelphia Cooking School] and more.
COURSE OF INSTRUCTION AS GIVEN AT THE BOSTON COOKING SCHOOL, 174 TREMONT ST 1896
PRACTICE LESSONS.
ONE lesson a week, [12 lessons per course] from 9 to 12.30. Eight Pupils constitute a full class. Pupils may enter one or more classes. After the lesson the food prepared is served to the pupils. Applications to enter classes may be made from October to February. Classes for cooks in Second and Third Courses on Thursday and Friday at 2 P.M.
No extra charge for materials in Cooks' Classes.
FIRST COURSE.--PLAIN COOKING.
Twelve Lessons for $12.00. Materials, $3.00.
SECOND COURSE.--RICHER COOKING.
Twelve Lessons for $15.00. Materials, $3.00.
DINNER COURSE.
Twelve Lessons for $18.00. Materials, $6.00
SPECIAL LESSONS IN COOKING, by previous appointment, price, $2.00 each. Materials extra.
SPECIAL LESSONS IN LAUNDRY WORK, by previous appointment, price, $2.00 each. Attention given to the doing up of shirts, silk and woollen underwear, colored clothes, table linen, laces, and chiffons.
Afternoon lessons given to Classes in Sick-room Cookery from 2 to 4.30 o'clock. Six lessons for $5.00. Materials, $1.00.
THE NORMAL COURSE extends from January to July. Tuition, $125: For circular and information, apply to the Principal.
DEMONSTRATION LECTURES given during the winter every Wednesday at 10 o'clock A.M. Tickets for course of 12 lectures, with reserved seat, $5.00. Single admission, 50 cents.
DEMONSTRATION LECTURES for Cooks, Wednesday and Friday evening at 7.45 o'clock. Admission, 25 cents.
ROOMS OPEN DAILY, from 9 A.M. to 5 P.M.
Farmer, Fannie. The Boston Cooking-School Cookbook. Boston: Little, Brown And Company, 1896.
Philadelphia Cooking School - 1887 1525 Chestnut Street
The according of graded diplomas will, we believe, in a few years effect a change of great importance to housekeepers and household help.
Terms, $10 per quarter of twelve lessons. Materials extra. Private lessons $2 per hour.
Gratuitous lessons will be given to working women, who sign the papers for a three months’ course. By this offer we hope to prove that cooking can be made profitable as a trade.
Class Book sample questions: What is the difference between a range and a stove? Why must we use wood to kindle coal? What is the difference between isinglass and gelatin? How do you make French salad dressing?
Courses of Study: Plain, Advanced, Fancy and Pastry Course.
Rorer, Sarah Tyson. Question & class book of the Philadelphia Cooking School. Philadelphia: Buchanan, 1887
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“The justly-celebrated Mrs. Goodfellow, of Philadelphia, always taught her pupils to beat the whites and yolks together, even for sponge-cake; and lighter than hers no sponge-cake could possibly be”. Leslie, Eliza. The Lady's Receipt-Book... Philadelphia: Carey And Hart, 1847. [Leslie was a student at Mrs. Goodfellow’s school in the 1820s.]
Image: "The School of Cookery at the International Exhibition." London: TheGraphic, April 26, 1873
UPCOMING TALKS
Ap 2 Wed 12 Sifter Ask. Gary Thompson. Oxford Food Symposium. HERE
Apr 3 Thu 2 Feeding the Poor and Feasting with the Wealthy. Paul Couchman - The Regency Cook £21.50 HERE
Apr 3 Thu 5:30-7 Dining Out in the Gilded Age: Eating Clubs to Debutante Balls. Becky Libourel Diamond. New York Adventure Club. Tape for one week $12 HERE
Apr 3 Thur 8 Preserving Family Recipes: How to Save and Celebrate Your Food Traditions. Valerie Frey. Chicago Foodways Roundtable HERE
Apr 6 Sun 11AM Cooking History: Sephardic history and food. Dr. Hélène Jawhara Piñer author of Matzah and Flour. Recipes from the History of the Sephardic Jews. Jewish Unity Through Diversity. HERE
Apr 6 Sun 1 Matzah and Flour: Recipes from the History of the Sephardic Jews. Hélène Jawhara Piñer author. Wilshire Temple, LA HERE
Apr 8 Tue 7 Wine. Taproom tastings Catherine Prescott and Hendrick I. Lott. Keeler Tavern Museum. HERE TAPE maybe HERE
Apr 12 Sat 4 Fish Wars: Tribal Rights, Resistance, and Resiliency in the Pacific Northwest. Kestrel A. Smith. Humanities Washington HERE
Apr 13 Sun 2 How the Food of South Louisiana became as Different and as Interesting as Italian Food. “Is there a true South Louisiana Cuisine?” Liz Williams. CHoW Culinary Historians of Washington, D.C. HERE
Apr 13 Sun 2 Chop Chop - Cooking the Food of Nigeria. Ozoz Sokoh. Culinary Historians of Canada Culinary Historians of Canada. CA$22.63 HERE
Apr 16 Wed 8 The Legacy and Impact of the Farm-to-Table Movement in Chicago. Chef Jason Hammel. Culinary Historians of Chicago. HERE
Ap 17 Thu 2 Prue Leith: A Life in Food. British Library Food Season. £6.50 HERE
Apr 17 Thu 6:30 The History and Heritage of Nigerian Food. Ozoz Sokoh. Culinary Historians of New York $10 HERE TAPE may be HERE
Apr 21 Mon 6-7:30 Franchise: The Golden Arches in Black America. Dr. Marcia Chatelain author. Pepin Lecture series. Boston University, Food & Wine Programs HERE
Ap 27 Sun 4 A Tale of Two Cities: Community Cookbooks and Urbanization in California at the Turn of the 20th Century. Kate Helfrich. Culinary Historians of Ann Arbor. HERE > TAPE may be HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2025 Patricia Bixler Reber
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