Fairhaven herald. [volume] (Fairhaven, Wash.) 1890-????, 1892-04-03
Ready Cooked Wood.

Ready Cooked Food.
The idea is spreading that food ready
cooked-fr5t class, palatable food
ought to be supplied to families at prices
that will make it cheaper than to cook
that food at home. Already the plan has
been put in operation in three cities Of
this country-New York, Boston and
Providence. In Stockholm, Sweden,
5000 persons thus receive cooked food
from one establishment at a price which
is lower than the uncooked food material
alone could be bought for at retail.
There Is no reason why the plan could
not be put into successful operation in
every city of 10000 inhabitants. The
central station where the food is cooked
and sold is called in the three cities
named a New England Kitchen, and as
this is name that conjures up the
thought Of first class cooking cleanli-
ness and economy, that win answer bet
ter than any other for all such places.
The food material is purchased at
wholesale rates by experienced buyers.
1t is put into the hands of the best cooks
A good cook is one who never wastes
anything and makes the most of every
thing. A good cook is one who can
make the cheap portions Of meat and or
binary vegetables into dishes fit for a
king The food is prepared in the most
dainty, appetizing manner. It is sold on
the premises, carried away and eaten.
Why will not this be the coming way of
keeping house? A million wasteful.
smoky little kitchen fires can thus be
avoided, a million women's time, most
Of them wives and mothers among the
laboriug classes, can thus be saved for
more important duties.
The saving in actual money that will
result to each family from the New Eng !
land kitchen is an impressive item.
Suppose, for instance, half million per
sons in our large cities throughout the |
country got thus the best food from the I
New England kitchen and saved thereby |
an average Of ten cents a day over the /
cost Of it as prepared in the present |
fashion. This would result to the half .
million people in an actual saving of .
$50, 900 a day or over SIS, 5000, 900 a year.
The gain in the health, satisfaction and
comfort to the half million is not to be
calculated. Probably 81 900 would es-
tablish one such kitchen, and 200 would
serve the half million. A capital of
$4,000 therefore would be all that this
great enterprise would call for. Coop
erative effort among the working people
themselves could easily secure this
Two or three New England
kitchens could at the least be estab-
lished in any city.
One prominent feature could be the
Of rich soups for the midday
lunches Of workingmen. A quart of the
best soup could be provided at fifteen
cents, perhaps even at ten cents. This,
hot and savory, might be one
Of the most important adjuncts temper
lnce ladies could put into the field
against the archfend drunkenness that
they have sworn to down. In any case,
we must come at length to cooked food
supplied from central kitchens.
The failure Of enterprises Of this kind
has been due 10 the fact that
the food furnished was wretched in quail
ty The cooking was so bad that no
delicate palate could tolerate it a mo-
nent, and the management was SLOW
enly and careless. The New England
kitchen idea is the one that will 20. In
> kitchen of this kind already started in
New York city the buyers of the food
AIRY it away themselves, and this on
he whole is so far satisfactory. At
east it is more satisfactory than a cart
'attling the food over streets, stopping
t hither and thither, shoveling it out of
ans amid horse smells, dust and tobacco
moke, and then shooting it through I'M
lean Easements and ash shafts to its
NAL destination.
a young japanese nobieman. c. Ka-