Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-05-21
THE SKIDMORE CHOP.
A Great Isscentioss for Rest0wraseMrs.
TFrom the San Francisco Post]

A Great Isscentios for Rest0wra:e1rs.
tFrom the San Francisco Post]
While the proprietor of The Maison
Doree was standing behind his counter,
catching flies for cHrant cake, and wish
ing that a, little of the business wave the
Eastern papers say so much about would
slop over into his restaurant, Us it were,
a young man with beaming smile on
his face and big box under his arm en-
tered.
"Don't want any sleeve buttons, nor
nuthin', " growled the dyspepsia distrib-
utor, glancing at the box.
"No. nor I, said the stranger, affably,
depositing the box on the counter and
removing the lid. ''But what you do
want is the greatest invention of record
led time-the Restaurant Keepers
Friend the Boarding House Proprie-
tors Salvation y
Roach poison" said the steak
stretcher, contemptuously.
Ono, sir" retorted the young man,
taking a handful of singularly-shaped
objects out of the box. Something
that beats the telephone and monograph
all hollow. l refer to the Skidmore
Chop
"What's that?"
"Why, it's the most economical de-
vice Of modern times, and I'll prove it
right here. Suppose you are serving
a dinner to say half dozen persons.
Now, how many chops do you generally
put on the table %
"Well, about two apiece, say twelve. :"
"And how many are eaten %
"Hum !! about four"
"Exactly-that is about the average,
as our restaurant statistics show. As a
matter of course, however, you are
obliged to cook three times as much as
you need to make show. Now, if you
could save six chops every dinner for a
year IL WOtuu StlnOlkAb W.
GA fortune" said the man of outlets,
eagerly. CAL we can do with 'em now
is to work 'em over into hashes."
"Peace to your hashes," said the
agent; call this ruinous waste is now
prevented by the introduction to the
same dish of the patent Skidmore indie
structible India Rubber Chop, put up
in packages of one dozen, and warrant
ed for five years. and the food econo-
mizer exhibited some ife-like limitations
of cooked mutton chops.
Clocks Like good scheme" said the
concoctor Of stews, thoughtfully "but
don't the customer ever"
"Ever tumble? Not in the least
He only notices that one chop is a little
tougher than the others, and finally gets
his fork into real chop and chews
ahead. These smaller ones come higher,
as they are made of little more Timber
article of rubber, for lamb chops. Can't
be told from the genuine by the naked
eye. ALI you have to do is to grease
'em on both sides, warm 'em up little,
and serve them mixed in with the 9TH
ers same as usual"
"Seems like they are about as tender
as the regulation kind said the restau-
rateur, jabbing one with fork. "Don't
they ever get eaten by mistaken"
"No-no-that is. not now. We did
lose few that way when first intro
duced, but, now that we make the mate
nal tougher, it don't happen any more,
unless they swallow 'em whole. Why,
here's specimen that's been in use in a
Chicago eating-saloon for three years,
night and day, and you can't see the
first tooth print in it yet"
"That settles it !" said the proprietor.
"I1l take gross"
"I thought you would replied the
chop agent, as he took down the order
and emphatically declined an invitation
for some lunch. CT will drop round in
few days and show you samples of
some soft, white-rubber Holsters we are
getting up specially for the country trade
make the best article of indestructibie
salad known"
GL4CYAL AMERTCANN.