Democrat and Chronicle from Rochester, New York • Page 47

Page 2C Rochester Democrat and Chronicle, Thursday, November 23, 1978 FANNIE FARMER A turkey drops his feathers From Page 1C tweezers. Took over every last feather. The turkey was as bare as a new-born babe. They surveyed their work with satis faction. "It's too late to do the rest of the job," Hattie said, "but we can just leave him here and come back in the morning to do the surgery.

They went into the house. straight out the door, as naked as a jay bird, as hairless as a billiard balk He never stopped to look back' Just1 headed for the north forty and kept on going. En route he flushed two pheasants who nearly died of fright. Maude and Hattie watched in open-mouthed wonderment as he disappeared into the morning. They drove into Rochester and ate their Thanksgiving dinner at a downtown hotel.

Mr. Weatherby would have understood their frustration, but have admired their intentions. than there was a sudden scramble of sound and fury under their feet as the turkey now fully recovered from the dose of chloroform decided to make tracks away from this mad, mad place. Who could blame him? One minute he had been a proud, preening king of the pen; the next thing he knew he was awake and discovering, in abject embarrassment, that he had been robbed of all his clothes! He had fire in his eye, and he was angry clean through. But he hanging around to argue.

He dashed School went to her sister Cora Perkins. In 1930, Cora's son, Dexter, inherited it from his mother. Dexter Perkins, noted historian, for many years head of the history department at the University of Rochester, leading educator and humanitarian, married Wilma Lord. Wilma Lord Perkins made several revisions of Fannie's cookbook and spoke frequently, especially in the Rochester area, about her noted aunt-by-marriage until her own death just a few years ago. As Americans gather for Thanksgiving and enjoy their holiday feasts, it is appropriate to think of the reserved young woman from Boston who devoted her life to standardizing recipes, enabling anyone who followed her careful and simple directions to become a good cook.

Poultry," wrote Fannie Farmer, is one of our most valuable foods. Eat it often because it is a rich source of protein, iron, thiamine and riboflavin." Perhaps that was Fannie's way of wishing a happy Thanksgiving to all the generations that were to come after her. BRIGHT AND EARLY the next morning, Maude and Hattie repaired to the pen to dress out'the bird. No sooner had they unlatched the door, however, dDl FACTORY OUTLET STORES From Page 1C the best available opportunity to earn money. She went to work as a mother's helper for a family friend, Mrs.

Charles Shaw. Cooking had never particularly interested Fannie while she was living at home, however, in preparing meals for the Shaw children, she discovered that she was unusually adept. "What dpes a heaping teaspoon mean, asked one of the Shaw youngsters. And Miss Farmer's alert, orderly mind became intrigued with the possibility of standardizing recipe measurements. Both the Shaws and Fannie own family encouraged her interest in cooking.

They urged Fannie to enroll in the Boston Cooking School, a school for the training of professional cooks and cooking teachers, established by the Women's Education Association of Boston in 1879. A PLUMP YOUNG WOMAN with red hair, blue eyes and fair skin, Fannie was painfully shy when she entered the Boston Cooking School in 1887. She was, however, a warm, bright, creative person, strong-willed and determined to do something important with her life. After completing the two-year course at the Boston Cooking School, Fannie remained there, first as a teacher; then as assistant principal and finally, in 1894, she became head of the school' In 1896 she published "The Boston Cooking School Cookbook." The publisher was so leery of the book's possibilities, he insisted that Fannie pay for the printing costs. The publisher's fears were unfounded for the cookbook was a tremendous success, was translated into French, Spanish and Japanese and has sold millions of copies.

In 1902, Fannie left the Boston Cooking School and started Miss Farmer's School of Cooking. Her concept of a cooking school was innovative and new in that she was concerned with teaching the average homemaker or anyone who wanted to learn how to cook, rather than directing her classes solely to the training of professionals. Miss Farmer's School of Cooking prospered beyond her fondest dreams. A truly gifted teacher, Fannie's lectures, enlivened by actual cooking demonstrations, were attended by capacity crowds. The demand to enroll in Miss Farmer's School was so great that she gave two series of classes; her daytime lectures were geared toward homemakers and her evening classes were for professional cooks and teachers.

Influenced in a large measure by her own poor health, Fannie became increasingly interested in diets for the ill and convalescent. She gave courses in special diets at various hospitals through out New England. She trained hospital dieticians and was even lectured at Harvard Medical School. MISS FARMER'S KNOWLEDGE of food and nutrition brought her in contact with many of the leading physicians of the day. Dr.

Elliot P. Joslin, a pioneer in the study of diabetes, credited Fannie with giving him "the stimulus which started me writing about diabetes." Although it was not among her most commercially popular works, Fannie considered her book, "Food and Cookery for the Sick and Convalescent," published in 1904, to be her most important contribution. Respected and admired as a teacher, much in demand as a lecturer, highly successful with her sister Cora as a columnist for the widely known magazine "Women's Home Companion," the strong-willed Fannie overcame her handicap of frail health and enjoyed a rewarding career, both in terms of financial success as well as her lasting impact on the science of cookery and nutrition. Five other books followed Miss Famer's i PR DOWN-LOOK PARKAS Adult Sizes S-M-L-XL Youth Sizes 8-18 Located At EASTVIEW MALL SOUTHTOWN PLAZA GREECE TOWNE MALL Reg. $16.99 Reg.

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To Fannie, cooking was fun and, when done well, a source of deep pride. "A carefully written recipe," said Fannie, "can be followed successfully, even by a person who has never cooked before." Even though two strokes confined Fannie Farmer to a wheel chair in the last years of her life, her enthusiasm for cooking and her gift for transmitting that enthusiasm to her audiences made her a sought after lecturer until the end. FANNIE FARMER DIED in Boston on January 15, 1915 of arterio sclerosis and renal disease. Her ashes were interred in Mount Auburn Cemetery near Cambridge, Mass. The copyright of her famous "Boston Cooking Reg.

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