The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1892-04-02
HEALTHFUL FOOD,
ADVANTAGES FOR SECURING GOOD
FOOD IN A BIG CITY.
Kitchen in NeW York CitY That Sup
plies Well Cooked and wholesome
That Is Feasible in Every City.

plies Well Cooked and Wholsesome
Edibies at q Moderate Costa Scheme
| That Is Feasible in Every City.
In the days of our great-grandfathers a
large house with big open fireplace, a
bar and landlord with military title
constituted the leading characteristics Of
| a tavern.
| In those times meats and vegetables
were cooked in spiders or large iron ket-
| ties hung on cranes, which enabled the
| cook to swing them over the fire, and
! bread was baked in the old fashioned
! Dutch oven. That method of cooking was
! considered par excellence in those DAYS,
! and the fare provided was in keeping with
| the primitive style which obtained
! Out of the tavern the modern hotel has
! been evolved, aud today an American
| hotel, with its complex system of manage
ment, its army of employees, its elaborate
| furnishings and decorations. its beauty Of
| architectural design, means a veritable
| palace of luxury such as 1.-THE Virgin
! Queen" never dreamed of. And as q nat
ural sequence improved modes of prepar-
ing food have been put in use from time to
time as the demands Of modern civiliZa-
ton proved the old ones insufficient to
meet the requirements. So we of today
| may profit by the steps which have finally
led to the methods now in practical and
successful operation in three cities of the
United States-Bostcn, Providence and
New York.
Any one passing the corner of Hudson
and Charlton streets will be attracted by
a large sign on which are the words,
"Food sold must be taken away" Ones
curiosity is at once excited, and we read,
''The New England Kitchen" We enter
and are shown the modus operandi of sup
plying several hundred persons daily with
the most healthful, well cooked food that
modern science and copsummate skillful-
ness can produce. While we are given
hints as to the scientific part, we are in
itiated into the art of preparing food ma
terial so that no part of its nutritive quail
ity is lost, and at the same time the most
palatable soups and meats are offered for
our inspection, and we are assured that
they are resultant products of the i'm
proved system of cooking which it is the
object of the promoters of the undertaking
to introduce 90 the public.
WHOLESOME COOKING.
In the mode of preparing the different
edibles almost perfect uniformity is OBJ
tanned as to quality and flavor; that is to
say, the tomato soup on sale today is just
as thick and just as palatable as that sold
last week And it is so with everything
on the price list. The necessary funds to
establish the kitchen until it shall become
self sustaining are furnished by New
York philanthropist, and it is hoped that
the tempting soups, meats, brrads, grain
foods and puddings offered for sale by the
pound or pint will tell their own story of
the superior methods employed in prepar-
ing them, and that in this way house
wives both rich and poor, may be induced
to visit the kitchen and get such informa-
tion and appliances as will enable them to
cook anything and everything with the
least possible expense for fuel, and in the
cleanest and most economical way yet
evolved.
The main object of the promoters of this
enterprise is to furnish wholesome food for
families, workshops, stores and factories in
quantities to suit at surprisingly low
prices, thereby lessening the quantity of
food material now consumed OF wasted
and at the same time improving the quail
.ity.
Nor is this all. 1t is hoped that these
public kitchens will revolutionize present
methods of cooking and make it possible to
obtain nutritious food at the least possible
cost by providing as fast as is practicable
kitchens for the people all over the big |
cities, so that it will be just as convenient |
TO order quart of soup or pound Of beef |
hash and have it sent to any given address !
as it is now to give an order for milk
bread.
KITCHENS IN OTHER CITIES.
1t is to be hoped that ere long we will !
see many Of these kitchens in New York |
Similar ones are now and have been for |
years in successful operation in several |
European cities In the city of Stockholm, |
if we are correctly informed, in a single !
kitchen as many as 5000 people are pro- |
vided with food of such quality as it would |
otherwise be beyond their ability to obtain, |
and at prices much lower than even thor /
oughly well informed persons could buy |
the uncooked food material at retail stores. |
This great subject, and it is a great sub |
ject when we remern Der that it is esti- |
mated that nearly nine-tenths Of the earn |
ings of the American people go to buy |
food presents itself to us in another light. |,
Just think Of the burden it takes off |
the mothers and wivesl OF the benefits |
that are bound to accrue by giving women /
more time for self improvement. How !
many women of the laboring class find |
time to read a morning paper? How few |
can spare the time from household duties /
to make suitable clothing for themselves /
or children? How very few are to blame /
if those children grow up useless members |
of society? Time is just what the average |
tenement house woman has not got; and it /
takes time to look after the education and |
morals of children: and to do it properly it /
takes brains and education as we'll. Give /
women cooked food and you give them /.
practically more time to attend to pressing i
duties and TO improve their education.
With soups at from ten to fifteen cents
quart and meats at from eight to sixteen /
cents pound, and other food at proper
tionate prices, of such quality, too, as is OBJ
tainable only in first class hotels and res
taurants where skilled cooks are employed.
a family of four adults and four children
can fare well for fifty dollars A month, al
lowing that the children eat the same as
women.
Right here we wish to have il noted that 1
women do not eat as much a. men VINO are
employed at the same kind of work Il is
strange, but nevertheless true Workmen.
too, will find ont that het soup viii warm
them up y and their cold lunches will be a
thing OF the past. It will not be long be
fore hot sonp, at least. viii De on sale in
all parts of New York and other large
cities.-New York Recorder