The workingman's advocate. [volume] (Chicago [Ill.]) 1864-1877, 1870-02-12
COOPERATION.
HOUSEKEEPING MADE EAsV--FooD WELL
COOKED AND CHEAP.
From the New Y .rk Tribune.


From the New Y .rk Tribune.
Prof Pirre Blot, the literary gastronO-
mer, who has already one much toward the
enlightenment of American housekeepers
in regard to the economy and general adj
vantages of cooking, has established at No.
los Hamilton street. Brooklyn. great
kitchen, from which he proposes to supply
families with cooked food at designated
hours and at extremely low prices. A reg
ular bill Of fare is made out daily and fur
nished to customers. From this bill, which
comprises two kinds of fish, two Of soup,
four of meat, four Of vegetables, four of
cake, &c, selections for one or all Of the
next days meals may be made and as the
price Of each dish is marked, the customer
knows to penny what his morrow's food
will cost him. The dishes ordered are put
up in portable kitchens, so constructed as
to keep their contents warm for several
hours, and delivered at the door at the hour
designated in the order. The empty yes
sells and the debris Of the feast are collected
when the meal is over, and taken back to
the Kitchen by servants employed for
the purpose. All the culinary arrange
ments and operations are under the eye Of
Prof Blot himself, who is assisted by
corps of the best French cooks
Aside from the economy in living afforded
to families Of limited means by this project,
the plan does away with much Of the most
tedious and inconvenient labor Of the house
wife. She has no cooking to- do. She does
not need to keep up hot fire in the kitchen
stove in summertime. She is not obliged
to employ a servant except for work other
than that of the kitchen. Sic can keep her
little suite Of rooms tidy, and her children
clean at little expense of toll and patience.
But the great advantage to be enjoyed by
subscribers is the economy Of living. Prot.
Blot demonstrates that be is enabled to fur
nish food of the best quality cooked in the
best manner at about what the individual
purchaser now pays for the raw material at
the grOcer's and at the butchers. In his
bill Of fare, which is varied from day to day,
are dishes which, besides being better cooked
than by the general run Of amateur house
wives, are marked at oue-haf and one-third
the prices for which the same materials can
be bought at retail For instance, he fur
nishes broth at from 10 to 20 cents pint !;
beef tea, 40 to 60; soups, Is to 30 gum
DO, 25 to 40; 6sh, such as founders, had
dock, porgy, &c, in season, from 2 to 80
cents pound; bass, pickerel, halibut, &C.,
20 to 40; sheepshead, salmon, DC, 80 to
IS; boiled beef, from 90 to 80; vegeta-
bles, 5 to 25, according to kind and sea-
son; a Ia mode beef, 40 cents; shoulder Of
mutton (bOned), % cents; and roast game,
game pies, &c, &C., at about what the ma
terial costs in market. Deserts Of all kinds
are marked at very low figures. This plan
Of cooperative kitchen, as proposed by
Prof Blot, cannot fail to prove great
blessing to many families and, in course Of
time, this one meeting with tho success it
merits, others will rapidly spring up in
Brooklyn, "the clearinghouse of New
York." and half the evils now resulting
from the use Of poorly cooked food and the
loss of time, temper aud money in procur-
ing and preparing it will be remedied. The
Kitchen will be formally opened on Mon
day. The following is the carte of dinner
for six to be furnished from the Kitchen on
Tuoelor