Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-10-17
TONS OF FREE LUNCH.
WHERE GDlBLEs ron NEW YORK
DRINKERS ARE PREPARED.


tory-Tho Food Pound on tho Counters
OF saloons IL Manufactured In over
Thirty ratnbiishmont.
These facts are published for the on.
lightonment OF tho many Thousands who
eat FREQ lunch. They have probably do.
served tho fact without duly pondoring
on e, that this kind OF nurimcnt wher.
over found ia this city has a geErric
flavor That is explained here.
Tho FREQ lunch caters Of Now York
consume daily two tons Of potato salad,
u ton and half Of beans, $50 gullons Of
bcof stow and hundrodweight Of ca.
Ware, not to mention the pounds and
pounds Of cheese, frrukfuftor sausagcs,
pickles, olives, conod beef, mocnroni
and an tho other constituent elements
of tho $4,000 worth o. FREQ lunch that
is dispensed each day in 1909 saloons.
To supply this enormous demand
twenty catering compinios\halo beans,
boil beef aud mix up salads and all sorts
OF food.
The pioneer In the business and tho
firm that supplies most Of tho free lunch
consumed in New Yorl, has It's hash
foundry and headquarters on Washing
ton street, where once stood small
church, nclriho Christopher Street ferry.
Il 10 four story building that gives cm-
ploymcnt 10 forty mon, ton women and
twelve horses.
A small sign inside the Office door be-
trays It, Otherwise tho pHsscrby would
know not what It was. From outside
appearance It might DO n soap factory
or paper box warehouse, instead OF be-
ing the rourc2 Of sastcgancu 90 the $1,000
men who, 1t is estimated, 1.-Two by FREQ
lunch alone There aro, bcsido1 100000
othors who sample 1t day by day.
Tho building IN question contains
neat businc Office, a great elevator that
drops wagon, horse and all down in the
cellar TO DO loaded FOR delivery, hugo
kitchens, ovens, ranges, boilers, leo
houses and al tho other necessary adj
juncs 20 the manufacture Of New
Works free lunch
A visit was made by n reporter 20 tho
factory tho other day whom tho baking
Of the first batch Of beans-jOJ pounds
was about to begin.
Pans and dishes wcro clanl,ing, cal.
drons were steaniiug and everything
waa going quickly.
Tomorrow IS Friday said tho man
agcr. "i'ish is in great demand and wo
have to worl; OF these beans and get at
the pike, rocl;lish aud salmon. We have
1000 pounds Of hsh TO cook and II means
extra work"
Up stairs a machine chopper was at
wor.; on huge mass Of corn beef for
hash purposeg.
Piled upon n table woro tubs Of
pickles, pigs feet, olives and other thirst
compcllcrs. Tho icobox was yielding mp
its stores Of fish aud Gosh. Tho free
lunch factory was in full blast.
Everything went by system aud ovcry.
thing was clear and clean Os now pin.
Even the stairs were scrubbed 10 "a
snowy whitcncss and, II 1t 10 true that
each must cat his peck Of dirt, ono can
rest assured that no will get but o small
percentage in his FREQ lunch.
Tho manager said that besides beans,
beef and potato salad thoy also made
and furnished everything that could be
thought Of in the way Of daintcl and
dolicacios for the finest class Of trade,
Tho extent OF tho FREQ lunch system IN |
New Yorl, can in some degree DO oBu. |
mated from tho variety of comestblC1
provided By this ono catering company.
These comprise clam chowdcr, clam
broth, beef pic, veal potp.c, vegetable
aud tomato soup, boiled ham, beans IN
eight varieties besides tho famous Bos.
ton style, boncd turkey, uacnroni,
salmon snlad, chicken salnd, lobster
salad, fried oysters, fried clans, clam
frittcrs, boiled pigs head, baked livorg,
liyor and bacon, roasted pig, soft crabs,
fsied cells and so on.
The process of bean baking and salad
making was noxt seen. a ton Of beans
boiled merrily in four largo caldrons.
Quantities Of these wero sooopCd with
largo ladies into curiously shaped iron
kottlos, which were placed In tho oven
and parboilod. Thon they were trans
forrod to tho familiar little brown jars
and put into another oven. Herb they
were TO bake twelve hours. 1t takes
twonty-four hours in all TO bako thom
into Boston beans.
For the potato salad potatoos--barrcl.
fuls Of pOtato6s--wcro being cooked.
They woro then peeled, and five or six
bushels Of sliced onions wcro added and
the salad was done. Under tho super.
vision Of an Italian expert ten large pans
OF nacgroni were being prepared. As
coon as anything was finished it was
placed on plates and dishes bearing tho
nnmo Of tho firm, and put ready for tho
wagon TO tako out early in tho morning.
Tho FREQ lunch factory works every
day but Saturday. Saturday is the free
lunch makers holiday.
Beans and beef must 10 prepared on
Sunday for Monday delivery, but nc
work need DO dono on Saturday Cor Sun.
day.
Now York leads tho world IN tho max.
ing Of free lunch. New Orleans and san
Francisco arc noted, too, aud Cincinnati
and Chicago come in for free lunch hon.
orB also, But mono Of these cities can
boast Of any shop whore FREQ lunch is
mado by tho ton Ga II 10 hero in Now
York every day Of tho year except Sat
uday.
FREQ lunch Is n distinctive American
institution. II was unknown in Europe
until May, 1901, when Miss T.. Joyce,
tho proprietre@ of tho Mariners hotel,
in Liverpool, placed IN tho taproom q
FREQ for all spread between the hours Of
II and /. Sho continues 10 do go, TO tho
treat lOy of her nnuy untrOus mn 10 tho