The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-09-02

told: go -
!. Oysters: Blue Points.
9. Soup: Vegetable.
3 Fish: Salmon. with egg sauce.
I Meat: Roast beef and potatoes.
s. Dessert: Pudding giace.
.. Coffee, cigars, liquors.
Table water. Table cIaret. Celery.
Here is one of Cornelius Vanderbilts
favorite meals:
Sculptures.
Meat-Roast Mutton. Potatoes, Peas.
Cold Roast Chicken, Jelly.
Dessert-Bread Pudding. Coffee.
Here Is a dinner menu served in John
Jacob Astor's family:
Oysters Half She'll Vegetable Soup
Roast Veal. Potatoes or Lamb Pot Pic.
p Salad Cold Meat
Cafe Demi Tasse. California fernfae Wins Teu'''
Chauncey M. Depew dimes at I o'clock,
and the following Is an average din
Soup-Cream of Celery.
Stewed Lamb with Carrots,
Roast Beef, rare. Mashed Potatoes ana
Salad.
Grover Cleveland's principal meal gen
orally begins with chicken or vegetable
soup, followed by fish sauce Then fol-
lows boiled beef or a shoulder Of NUT
ton, with potatoes baked with their
jackets on" After this homemade pie or
pudding appears.
William c. Whitney begins his dinners
With soup. and incredible as 1t may
seem, he likes it generally made of beans
Thts is apt to be succeeded by roast pork
or beef, or filleteof mutton, also roast
ed. Stewed chicken is also one of his
preferred dishes. His favorite vegeta bles
are potatoes, peas and string beans. For
dessert he tastes pie now and then; but
fruit seems the favorite He is not
much of coffee driuker.
Levi P. Morton is one of ths least
troublesome Of men to his cook. Plan
vegetable soup, roast beef ana boiled
vegetables, with oranges and grapes,
usually form his home dinner.
Thus 1t will be seen that the real DIFF
terence between the table OF the rich
man and that of the poor consists m
appointment. That is, the be )ple of
wealth possess a plentitude of ::ne linen.
china and silver. A study of the family
olnner OF the rich shows, too, that near
~ everybody likes the same things In
spite OF the literature of epicureanism.
AS with houses so with meals. Resi-
oences may be magnifled into palaces.
out unless they contain a bedroom q din
ing room, a kitchen and a parIor. thew
are uninAabitable.
So far as food alone Is concerned the
miil1onaires Of America live not a whit
better than the prosperous poor,
LIVING ON $40 A MONTH-The prob
lem of economical living is one which
interests men and women everywhere.
So.4o month is apparently small al
lowance for the living expenses Of an
adult, yet that Is what is costs the en-
ployes of the Battle Creek SAINT
tar1uIn, where over 900 persons are
served with meals at an average cost of
$9.4G per month. The Sanitariun1 comnanv
undertakes to supply meals to lis en-
ployes at cost. In fact, each emplove is
allowed S5c per week to cover the item of
BOARD, and so long as this sum is-not
oVerreached his or her board is free. Anv
excess over SOC is charged against The
enploye. The method of keeping accounts.
with the employees is simple. A book of
tickets, or coupons is given to each per-
son. The tickets have the uniform value
OF lc. Every dish served is valued at
one penny, so that each coupon will Sc
cure any single dish on the bill Of fare.
The several hundred nurses, doctors.
helpers, walters and call boys who en-
tered the spacious dining room at meal
hours, each go quietly about the work of
supplying themselves with food. No
walters are employed, which are q sourca
of economy. Each employee scans the bill
of fare, selects the various dishes which
he wants, and with trap In hand makes
his way to the serving kitchen, where tn.
food Is dtshed out. Everything goes on
with perfect good order. No loud talk
ing or boisterous. conduct is permitted.
The institution is conducted on the yege-
tartan plan The ebill of fare ennb1 aces
only the various breads, grains, fruits.
vegetables, eggs, nut preparations, milk.
butter, cream, kamyss, caramel, cereal
and sugar. No forms of meat, tea or
coffee are served. No vinegar, pepper
spices or ether high seasoning is used in
foods or served on the tables. The bill
of fare embraces about sixty different
dishes. Only two meals day are serv-
ed. Dry focrns Of bread play an I'M
portant pant in the system of diet. They
require very thorough masticat1on. and
thus lead to perfect digestion Mushes
and other soft foods, easily swallowed
without chewing are not used. Dry
forms of fccd secure thorough chewing,
ard also serve to polish the teeth and
Keep them from decaying.