, 1885-12-17
=ooo WASTED N 4orEL klrcsENs



-Delicacies That arc Thrown Away.
The proprietor Of a fashionable city
re%staurant calls attention to the enor-
nous waste Of excellent food in establish
ments like his own, as well as in hotels,
first-class boarding-houses, and many
private houses. His estimate is thnt fully
jne-third OF all the food prepared IL
wasted. or boiled hams, legs of mutton,
md tongues, only the finest slices are
placed before guests. The like is true OF
roast game, beef, pork, and mutton.
Large punches Of celery are bought each
nlorning in the markets, but only the
best stalks are placed ON the
tlble, and of these only the
choicest parts are ordinarily eaten. As a
rule. not one person in ten eat all of any
kind OF food that Is ordered. II three
chops are served, n is left untouched.
Some will take half n dozen grapes from
II large cluster, and leave the rest. The
remainder are not in a condition TO place
On the table again. Many patrons of res
t%aurants, more especially ladies, call for a
plate Of assorted cake. They break a
small piece from each kind, eat that
which best pleases them, and leave the
remainder. This broken cake, though
costly and excellent, can not be served
again. Many parts Of loaves Of cake are
never sold for the reason that they have
,ecome somewhat dry and inclined to
crumble.
~DELIcACIEs THAT Thrown AWAY.
The like Is true OF loayes of bread of all
kinds. In every large restaurant there
are daily left hundreds OF broken rolls,
buns, biscuit, and fried cakes, as well as
slices Of excellent bread. Ordinarily, no
person eats more than half the cheese
that Is served to him, but as the slice Is
broken 1t car not be served again. Many
order small pots OF jelly, jam, or pre-
serve, take out one or two spoonfuls and
leave the rest. The whole is paid for and
and the restaurant keeper loses nothing,
but a costly delicacy that would be very
valuable to some poor invalid is thrown
away.
The daily waste in the kitchen of a
great restaurant, hotel, or fashionable
clearinghouse, is very large. Every
steak, chop, and outlet is trimmed before
it is broiled. The projecting portions Of
the meat and the fat are cut off n or
dinarily thrown away Some pieces are
slightly scorched in cooking, and these
sre thrown aside. Often three or four
Kinds of soup or chowder are prepared.
half Of which remains unsold. The guam
iity Of cooked peas, beans, potatoes, aud va
rious kinds of vegetables left after dinner
Is ordinarily very large. With every large
roast there is something like a quart Of
rich drippings that would be very valuable
for poor families to use in cooking pota-
toes and other vegetables or to employ as
shortening. Large quantities of rich
gravies are left owe from meals. Many
eggs boiled in the shell are returned to
the kitchen.
This observation-disclosures states that 1t is
the usual practice to dump all these art
icles into a barrel, which is taken away
once each day, and the contents fed to
pigs. The price received for this pig-food
is very small. The walters, cooks, and
kitchen girls like this way of disposing Of
what they call waste, because it save.
trouble. To save all the different articles
that would be regarded as excellent food
in many families, or sven considered lux
nries, would require much work during
the most busy portions of each day.
AN UNSATISFACTORY EXPERIMENT.
The experiment OF having members OF
poor families come to the kitchen and OBJ
tain this food has been repeatedly tried,
but the results nave not been satisfactory.
They generally become importunate and
troublesome They are likely TO lounge
about the place with their pals and bas-
kets and to attract the attention of pat.
rons who dislike their presence. 1t would
certainly seem that some person could de
wise and put in execution a plan for uti-
iizing all this valuable and excellent food
that now goes into the stomachs of pigs.
In Paris, it is said, there are places in
which broken food is offered for sale.
Many persons who practice light house
keeping %patronize these establishments
and obtain from them most of their food.
Many families that are fairly well-to-do
purchase the scraps of raw and cooked
meat for the purpose Of making soup.
In Londo the Sisters of Mercy are
allowed to take all the waste of certain
hotels and restaurants. They keep some
one constantly in the kitchen, who saves
all the scraps as well as the articles that
are returned from the dining-rooms.
These are carefully sorted and put In
covered baskets. The soups, chowders,
and gravies are placed in cans or buckets.
At night a covered wagon comes and takes
hem away. Some OF the articles are
AIKEN to hospitals md asylums, the others
ire distributed among the deserving sick
md poor. The work OF collecting, remov
ny, and distributing this food is con-
lucted in a manner 80 careful and
lrderly that no trouble Is caused
hicago Times.