Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1885-12-27

sr'sli pee" from "I"n ~ in, rar lu3l
which best pleaSe> theta. aud have the
r-uiAinivr Tn.s hrnS,H rLh-. though
costly aIi excellent. can not 'e served
again. Many parts nf lOIveS a. cake are
never sold for the reason thar they have
becOIn" somewhat dry aud inclined TO-
cTumble
DELICACrFS THAT ARE Thrown AWAY.
Tn. Ike is true of loaye. Of bread nf all
kinds In avery l,r,,. restaurant thar.
ar. daiIy I,f, hundreds of l,r,L., yrll-
buns biscuit and fried cakes a, we'll a.
slices nf exc.Il,ut bread Drdin,riIy r,
D.r,nn eat. more than half the chras,..
that is served 10 him. hut AS the Sic. T.
broken il can not b.. served again Msu
order small pots Of i.lIv. lam. or prr
sery., takr ont nu,. or twn .pnonfuls and
leave thu. rest The whole i, paid for and
and the restaurant keeper Losses nnthiuv
but costly d.!icacv that would be very
valuable TO some Door invalid is thrown
AWAY
The daiiv waste in the kitchen of a
great restaurant. hotel or Fashionable.
boarding house is very large Ever,
steak choD and outlet is trimmed hefor,.
il is brniird The projecting pnrtions of
the meat and the fat are Cut off and or
dInarily thrown away. some pieces are
slightly >c"rrhed IN cooking. and these
are thrown aside. often three OF four
kinds of soup or chnwdcr are prepared,
half OF which remains un~"id. The guam
tity of cooked peas, beans, potatoes. aud va
rlous kinds "f vegetables left after dinner
Is ordinarily very large. With every large
roast there l. something ike quart Of
rich drippinS~ that would DE very valuable
Tor poor families 10 use III cooking pota
toes and other vegetables or to employ as
shortening. Large quantities OF rich
gravles are left over from meals. Many
eggs boiled in the shell are returned 10
the Kitchen
This restaurant nt-keeper states that II is
the usual practir" To dump all these art
icles into barrel, which is taken away
once each day, and the contents fed To
pigs. The price received for this pig food
l. very small The walters, cooks, and
kitchen girls like this way Of disp0sinG Of
what they call waste. because il saves
trouble. To save all the different articles
that would he regarded as excellent food
in many tnmilieS. or even considered lux
urle-, Wonld require much work during
the most busy portions of each day.
AN USsArISFACroRY KXPERIMENT
The experiment of having members Of
poor families come to the kitchen and OBJ
tain this food has been repeatedly tried.
but the results have not been satisfactory.
They generally become impurtuuate 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 IL would
e;li ,, ,,,;.,,, ,i. ,N.:
lizing ALL This ysIuahl. and excellent food
that now g,-.s into the stomach. of pir,
In Paris il is said ther. ar, nIsces in
which broken food il offered for sal.
MANY PERSONS who practice light bous--
keanjng n.trouiz. th.s. establishments
and obtain from them most of their food
Many families that ar. fairly w.II-tn do
purchase the scrap, of raw and c,ok.d
meal for the purpose of making soup
In London the Sisters Of Mercy ar.
allnwed Z, tax. NIL rh,. w,.f. nf ,,.rtain
bo,els and restaurants They k..n sn,na
on. constantly in tn. kitchen WIN sa.-s
all IN. .crans As we'll n, th. article. tha,
ar. returned from IN. dining rn,ms
Th,s. ARE carefully sorted and put in
covered baskets, The soups. chowders
and 3rsyies Ar. placed in cans or buckets
At night a covered wagon comes and takes
them away Some of the articles are
taken tn hospitals and asylums the Others
are distrihuted among rh. deserving sick
and moor The work of collecting remov-
ING and distributing this food is CON
Quoted in a manner 50 careful and
orderly that no tr,ubIe is csusad -
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