paratory Schools
could be established, in which the pupils might be fitted for the
useful, as well as the ornamental parts of life, and where the fact of
there being a kitchen as well as a drawing-room to every house would not
be altogether lost sight of. If the world could be got through in a
Polka, to the accompaniment of a _cornet-a-piston_, the boarding-schools
of the present day would be well enough; but as there is a sort of
every-day walk to be gone through, we should greatly appreciate any
system of female education that should fit women to get through the
world with us, instead of merely getting through our money.

[Illustration:]

In the first place, we would put into execution the great design of our
artist, who has shown us a Preparatory School in which cookery should be
studied as an art, and in which the dressing of a dinner would be
learned as a matter of course--or of one, two, or three courses of
lectures. There should be a regular series of instruction, from the
shelling of a pea by the smallest class, to the achievement of the most
exquisite Mayonnaise by the more advanced scholars. The young ladies
would be taught not only how to make their _entree_ into a drawing-room,
but how to prepare an _entree_ worthy of the dinner-table. We would have
cookery inculcated in its most elementary form, and although we should
shrink from any thing like harshness, we should not hesitate to put the
beginners through a vigorous course of basting for the first year or so.

The rules of arithmetic could easily be adapted to the culinary art, and
such propositions as

3 Eggs make one Omelette.
2 Omelettes make one Breakfast.
3 Breakfasts _a la fourchette_ make one Dinner,

and other calculations of a similar kind, would make the young female
student familiar with her tables not only in their ordinary sense, but
with what her tables ought to furnish samples of. We would suggest,
also, periodical examinations in the higher branches of cookery, and
translations of English food into French dishes. The rendering of a
small slice of beef into a _filet pique aux legumes printaniers_, would
form an exercise quite as difficult, and certainly as useful, as any
other conversion of English into French; and the proper _garniture_ of a
leg of mutton would be as great a trial to the taste as if it were
employed on merely millinery trimmings.

We should be glad to see the establishment of a culinary college for
young la