The Savannah morning news., 1900-08-11
OUR PARIS CORN KITCHEN.
-0I. CARR TELLS OF THE SUCCESS
1T HAS BEEN Al THE FAIR.

81 -
H ulishcd its PurpOse-Corn Served
n Free in Fifty Styles.
From the New York Sun.
Canton. O., Aug. 2.-Prominent among
81 no callers at the Mckinley home during
The mast week was Col Clark f. Carr of
81 Gsles5urg, Ill, former United States min
s. ;erer to Denmark, but more recently serv-
81 inc the government in the American corn
M kitchen at the Paris Exposition. He prob
s. abIg more than sny other one man is re-
enonsible for the establishment of that
Il l,itchen. and there is no limit to his en-
thusiasm when ne talks about the venture
q a. about corn in general With Col. Carr
s corn is indeed king, although he does not
II raise corn and has no personal pecuniary
interest in the industry.
The average corn crop in this country
a is two thousand million bushels a year"
Il said he. Now suppose that by increasing
the use of and extending the markets for
corn we can increase the price Just one
cent a bushel; that means $4,000, 900 more
every year for the people who produce
five cents a bushel; that means 100000 900
year more for the producers. When one
thinks of these figures he need inquire no
further why the government gives sub
stantial aid 10 plans for extending the use
of corr.
Il first became interested in this subject
when l was Minister TO Denmark.
wanted some Indian corn for my own fam
lily use. l looked in vain in all of the stores
and market places for it. Not a pound in
any form for human use could be found
sent TO consuls in other places with the
~E>me result. There was no corn in all
Scandinavia. In the course of time the
Agricultural Department at WASHINGTON
was lhduced 20 take up the matter and
Il under Secretary of Agriculture Rusk. B
q w. Snow was sent 10 Denmark as a sne-
a cial agent to introduce corn as an article
4 OF diet He took with him stock in the
4 various forms in which ii is put on the
a market and left small quantities at the
Il marker places with instructions to sell or
4 give /. away Then we began working
\ among those who have large numbers of
Il people TO feed to interest them in corn.
MI snow mad The cook at the hotel expert
ment on the various dishes that can he
prepared from corn and serve them TO
himself and family for two weeks. By that
ume the cook was able to make the dishes
Paldtdole and we gave a dinner to which
were invited the commissa ries of the army
and navy, several prison keepers and 9th
ers who purchase food for a large number
OF people. together with the merchants
ana business men of Copenhagen. Nearly
every dish at that dinner was made from
american corn. and the variety as well as
the dalntiness was reveal ton. The2 guests
we're all highly pleased. We made a few
4 speeches. with the value of corn a S food for
text, and the result was a new market
Fl io corn II did not start with rush; a
i couple of hundred barrels the first year
ana double the quantity the next, with
constant increases ever since, until now
cur trade in corn with Scandinavia has
grown to important proportions.
1 had always believed that corn was
sreat 1ood for the masses and especially
adapted TO the poorer classes because Il
provides great nourishment at small cost.
ana the experience in Denmark convinced
me mat it could be successfully intro
ouced in all the thic1ly populated coun-
-lrles OF Europe But how to accomplish
. IT was the question. Early in our dis
Acusson of the matter we decided that it
would not do to proclaim it the Door
*man's food, the cheap food of the world
xor In any similar manner. To have call
e il cheap or a poor mans food would
4have been sufficient to cause the very
#NneS to whom it can be most valuable to
turn from II as from a scourge The
Il thlng to do was to interest first the good
q lyers-the people with incomes to buy
4 what they crave and by making corn
food popular with them reach the other
classes by showing them they could af-
i ford what the more fortunate ones choose
Tor their diet. Finally the idea of a corn
Kitchen az the Paris exposition was con-
ceived. Commission Peck was interested
and since taking hold of it has been en-
thusiaSUc, First we visited restaurants
and eating houses to get the most com
pact and economical method of serving
large numbers. Then we engaged the chef
of one of the largest and best-known no.
tells in the country to make the more
delicate dishes from corn and a South
ern NANNY Aunt Jemima to do the old
plantation kind of cooking The result
is that in the kitchen corn is served in
probably fifty different styles and people
OF all nations are eating there. The chef
makes a number of corn soups. Some
times he uses canned green corn, but
more often one or another of the hominy
preparations which make a delicious
creamy soup, sometimes with beef stock
and sometimes without He makes
corn patty, using corn meal for the shell
and a fine grade of hominy with dress
or sea foods are sometimes used to fla
Vor them and again a more common ar
ticle gives the desired taste and variety
10 the cooking. He makes half a dozen
kinds of pudding and cakes and all sorts
of side dishes. Aunt Jemima makes
Johnny cakes and pone and other old
plantation dishes and when the visitor
comes 20 the kitchen he has well-varied
meal, practically all from corn, and the
nj cd 70
And all this is served free of cost. not
even tip to the waiter being permitted.
This is possible through the liberal appro-
priation of the government for agricul-
'ural purposes at the exposition and
through big donations from the manufac-
tuners of corn foods When we started
this movement we wrote to TIE manufac-
'nrers asking them how much of their
food they would contribute on beard cars
the commission to pay TRANSFORMATION.
Most of them replied All that is needed
10 keep UP the supply during the expo
fition Two firms started out with two
IONS apiece with tenders Of more If need
ed Secretary of Agriculture Wilson and
MS department have been very helpful
20 the kitchen from the beginning and
hefned us to accomplish much.
When the kitchen was first opened we
had from seven hundred to a thousand
patrons day. Now the average Is nearly
TWO thousand a day The French PEOPLE
are largely i'm the majority of course, and
next IN ooint of numbers are the Eng