The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1882-05-11
THE sKIDMORE CHOP.
A Great Invention for Restaura-
teurS.
[san Francisco Post.l

/
teurs.
| LSan Francisco Postl
While the proprietor of the MaisOn
DOree was standing behind his counter,
| catching flies for currant cake, and wish
| ing that little of the business wave the
| eastern papers say so much about would
slOp over into his restaurant, as it were,
young man with a beaming smile on
| his face and big box under his arm
entered.
Don't want any sleeve buttons, nor
nuthin'," growled the dyspepsia distri-
butOr, glaneing at the box.
mo, nor l." 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
ed time-the Restaurant Keepers
Friend-the Boarding House PrOprie-
tors SalvatiOnp'
Roach pOisOnp said the steak stretch
jr, cOntemptuously.
mo, sir" retorted the young man,
taking handful of singularly-shaped
objects out of the box. Something
that beats the telephone and phonograph
all hollow. refer to the 'Skidmore
Chop"
whats thatP"
"Why, it's the most economical device
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?"
We'll, about two apiece, say twelve"
And how many are eaten~
"Huml 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 it would amount to"
"a fortune" said the man of outlets,
eagerly. "All we can do with 'em now
is to work them over into hashes,"
Peace to your hashes," said the agent,
"all this ruinOus waste is now pre-
vented by the introduction to the same
dish of the patent SkidmOre Indestructi-
bic India-Rubber Chop, put up in pack
ages of one dozen, and warranted for
five years." and the food eeOnomizer ex-
hibited some life-like limitations of
cooked mutton chops.
Looks like a 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 a 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. All you have to do is to grease 'em
on both sides, warm 'em up little, and
serve them mixed in with the others
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 ma
terial 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 itp' said the proprietor.
"Pll take gross"
II thought you would" replied the
chop agent, as he took down the order
and emphatically declined an invitation
for some lunch. 'I will drop round in
a 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 indestructi-
BILE salad known"