The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-08-03
OPENING OF IMMENSE KITCHEN
OF SEVEN AND A HALF ACRES
FLOOR SPACE
EFFECTIVE COOPERATIVE
NLAN ON BETTER BASIS
Owners Have Cooking Method Which
Combines All Food Elements in One
Dainty Food-"So Why Cook at
Home at ALP"
Special to the Globe.

Special to the Globe
CHICAGO, Aug. You can't keep
a good cook in a bad kitchen, unless
she's your wife, and as the kitchen
is to be run by a business firm, the
patient wife as a solution of the cook
problem is strictly out of the question:
saws the big new concern that will run
Chicago's seven-acre Apitezo Kitchen
Plenty of light, plenty of room,
~lenty of air-for this is a business
proposition"
single kitchen with two and half
acres area of floor space and three
stories high, is a pretty big contract
both for the architect and the cook
bat this is Cook county and Chicago
so the magnitude of the thing isn't
so surprising after all.
We made up our minds that if, we
couldn't sell food cheaper than people
could cook it at hor.e-without count
Ing in the trouble of home cooking
either-we wouldn't go into the bust
ness. The only way we can get this
patronage and hold it is to give them
their moneys WORTH said a member
of the company today.
The value of food is the amount of
energy and growth that it will give
and by growth l don't mean only for
young. people, but for renewing the It's
sues that are worn away in daily life.
When people see how much strength
their food gives them, and how much
better 1T makes them feel and look
how it Sticks to their bones in fact
they see that their food is worth the
money.
THE food must have not only force
and building qualities, but must give
certain amount of phosphorus for the
brain and nerve centers, a44d a certain
amount of iron for the blood If we
didn't have iron our blood would be
thin as water. and could not carry
itNy fIo 1rIyorr o,oI
organs to all parts OF the body.
You see the up-tO- date cook has to
know thing or two, and nearly ev-
erybody knows that the rushing,
straining modern life uses up phos-
phorus at terrible rate, and that nine
in ten people in large cities are pale
FLOODED. The tr~ uble is that there are
only a few kinds of food that give
enough iron and phosphorus and they
don't give the other necessary food
qualities. We started out to find a
way to combine all of these food prop
critics.
1--WE did it, too-with the aid of a
few expensive scientists, 70 work up
our idea-a few years of patience and
more than a few thousand dollars. But
we did it. We have unitel in one food
every element that the body needs. If
that doesn't astonish you, it is because
you don't know that scientists have
been trying to do for two generations
past just what we have done in Api-
teZo.
Good? 1t is delicious. That's why
we do not call it by a name that ex-
presses complete food, but christened
1t ApiteZo, in honor of the greater VIC
tory. For if it hadn't been appetizing,
people would have refused it, in spite
of all that scientists could say in it's
favor. ApiteZo is the first food of it's
kind. We put it up in small rouleaux
crisp, rich, brown biscuits studded
with crumbs or crystals, which crum-
BILE when cream is poured over them.
'They are fresh and crisp no matter
how long you keep them. A little
warmth is all they need to be at their
best.
and when you taste it with fruit
juices, you'll wonder how it can be at
the same time so good and so good for
you.
when you realize that for every
meal of the day this Apitezo is a dish
that is always ready with all the nutri-
ment that other food can give, you'll
understand how much we have done at
the outset to save labor for the house
keeper, and to bring in, as we hope to
do, a new era in the cooking problems
of this country.
1.-THE food has this great advantage
1T can be sent any distance, and so we
will be able to cook for people in all
parts of the United States"
One of the objects of the big kitchen
is to do business on an economical
basis with families which cannot or
will not get together on the modern
idea of cooperative cooking. With
thorough system and careful manage
ment the gigantic kitchen Will be able
to cook for about a million people a
day in all parts of the United States.
AT a PINCH" say the cooks, I'VE
may be able to cook for a million and
q quarter"