Bismarck weekly tribune. [volume] (Bismarck, Dakota [N.D.]) 1884-1943, 1892-03-18
HEALTHFUL FOOD.
ADVANTAGES FOR SECURING GOOD
FOOD IN A BIG CITY.

FOOD IN A BIG CITY.
A Kitchen in Now York City That Sup
plios Wolf Cooked and wholesome
Edibles at . Moderate Costa Scheme
hat Is Feasible in Every City.
In the days of our great-grandfathers a
large house with a big open fireplace, a
bar and a landlord with a military title
constituted the leading characteristics of
q 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, and today an American
hotel, with it's complex system of manage
ment, its army of employees, it's 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 a nat
ural sequence improved modes of prepar
ing food have been put in use from time to
time as the demands of modern c~iviliza-
tion 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-Boston, 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, we'll cooked food that
modern science and consummate 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 to 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 a New
York philanthropist, and it is hoped that
the tempting soups, meats, brrads, grain
foods and buildings 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-
ton and appliances as will enable them to
cook anything n everything with the
least possible expense for fuel, and in the
%cleanest and most economical way vet
evolved.
The main object of the promoters of this
enterprise Is to furnish wholesome food for
families, workshops, stores and factoriesin
quantities to suit at surprisingly low
prices, thereby lessening the quantity of
food material now consumed or 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 a quart of soup or a pound of beef
hash and have it sent to any given address
as it is now to give an order for milk or
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 ever thor
oughly we'll informed persons could buy
the uncooked fOod material at retail stores.
This great subject, and it is a great sub.
ject when we remember that it is est.
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 paper2 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 y it
takes brains and education as we'll. Give
women cooked food and you give them
practically more time to attend to pressing
duties and to improve their education.
With soups at from ten to fifteen cents
a quart and meats at from eight to sixteen
cents a 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,
u 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 it noted that
$4,000