New-York tribune., 1902-03-03

sugar and also a very small quantity Of soda the
fght result was obtained
THEY EAT BAKERS STUFF.
Three-fourths Of our customers are from what we
call the working classes. and many sewing
women, who live in lodgings and eat the food fur
nished by the cheaper restaurants supplemented by
what they call bakers stuff" Most frequently it
is the latter, with tea which they make in their
own rooms. What have heard OF the overuse of
tea is more than confirmed. Even among those who
done, and the dependence is more and more on
remember. however, a very Intelligent woman
with whom talked who seemed to have made an
to get up varied attractive diet; but she
kitchen
Some expressed with vgor their dissatisfaction
gusted with pie and cake for lunch-can't work on
it; but can work half day on this pea soup"
since sin she first began to sew when women lived In IN
look out for themselves, and they have to live just
The children of the neighborhood, If Judged by
any high standard do not not look well nouTShed
Tread and cake The consumption of vinegar
pickles among them is G enormous One gI9Ger % said said
eating four five between morning and night.
After some years of trial the branches and de-
liveries abandoned The New England Kitch-
en- sells food to any who comes for it, On
soup beef stew pressed beef. cooked ham, bread,
rolls, gingerbread. buns and the like The supply
students of the various institutions has come to be
of the enterprise Mrs Ellen IL Richards. the
head of the kitchen. said yesterday to a Tribune
reporter that the luncheons for the children are
planned TO cost the purchaser from cents TO 10
cents but inasmnch as the children are unrestrct-
they choose The plan is to give them hot cocoa
diaries. with bread and butter, rolls. buns ginger
pread and sandwiches Ice cream and plain lain cake cake
pay 10 cents Spring and fall ice cream and cake
a provided every day; during the winter, once
a
with it crackers The modern child, Mrs. Richards
It wise to prohibit them: but believes that the best
1t is the aim Of the managers to make the kitch-
en- pay expenses and repairs but 1t has never Paid %
fact that the aim has always been TO make II
educational. instead of catering TO popular taste
Mrs Richards believes. is responsible for its nnan-
Mrs Richards does not believe that public kitch
saidi saS Tor the poor VIII ever 9'('''N
Certainly we cannot make the New-England
Kitchen carry the point In the case Of bread peo-
pie will not buy stale bread. therefore the bakers
take back what IS sold the day It is baked and
of rolls and bread into the poor districts
access to Comparatively cheap markets and in con-
formity with the general American custom a they
than upon clothing or shelter They not willing
to economze in this direction they are M nor I'M cg
illness Of its preparation. so that no esta9lsnnent
among AMONG the poor and we do not believe in giving it
In BSst9n we haze tsT our a
artisans etc-who try to economic food for the
sake of decent living surroundi1gs and foT our our
school children. hoping thus to inculcate good
habits of eating during school life: We supply
some twenty thousand children with luncheons
and have educated the parents through this means
to a considerable extent. g,
''The increasing demand for ready cooked food
by comparatively well TO do people is the best line
along which to work. and supervision OF the mar
kets and the securing of places where poor people
can get small quantities OF perfectly wholesome
raw food seems to me better line 10 spend one s
energies upon may that we decided within
fvroy AZ beginning
problem of help for the poor was shelter. not
food"