The Minneapolis journal., 1902-08-05
immense Kitchen Of Seven and
Half Acres Floor Space--Io
Send Food to All Parts
of the U. S.
COOPERATIVE PLAN ON BETTER
BASIS.
Owners Have Cooking Method
Which Combines All Food
Elements IN One
sSs Dainty Food.
$50 WHY COOK At HOTTIE ATALL7''

You can't keep good cook in c bad
kitchen unless she's your wife, and as
the kitchen is to be run by a business
firm, the patient wife as solution Of the
cook problem is strictly out Of the ques-
tion, says the big new concern that will
run Chicago's seven-acre Apitezo Kitchen.
"Plenty Of light, plenty of room, plenty
Of air,-for this is business PROPOSE
ton" - -. -
A single kitchen with two and a half
acres area OF floor space and three stories
high, is a pretty big contract both for
the architect and the cook-but this is
Cook County and Chicago, so the maghi
| tude OF the thing isn't SO surprising after
all. - .:sS~.N>3 5.5-. -. -. So
''We made up our minds that II we
couldn't sell food cheaper than people
could cook 1t at home-without counting
in the trouble Of home cooking either
we wouldn't go into the business. The
only way we can get this patronage and
hold it is to give them their moneys
| WORTH" said member Of the company
| to-day. . :..~.- 49, -. r
| 1.-The value ,of food is the amount of
energy and growth that it will give,-
and by growth ! don't mean only for
| young people, but for renewing the tissues
that are worn away in daily life. - When
| people see how much strength their food
| gives them, and how much better it makes
them feel and look-how 1t sticks to their
bones in fact. they see that their food Is
| worth the money. r. - e.. .'s. = ..-s:s -
1.-The food must have not only force and
building qualities, but must give a GER
| tain amount of phosphorus for the brain
and nerve centers, and certain amount,
! of iron for the blood. II We didn't have
iron our blood would be thin as water,
and could not carry vitality from the
lungs and digestive organs to all parts of
the body. -. b, -.-. ~.
"You see the up-to-date cook has to
know thing or. two, and nearly every
body knows, that the rushing, straining
modern life uses up phosphorus at a
/ terrible rate, and that nine in ten people
in large cities are pale -blooded. The
| trouble 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 properties. ,-
| eve did 1t, too-with the aid Of few
expensive scientists, to work up our idea
"a few years of patience and more than
| a few thousand dollars. But we did 1t.
| We have united in one food every ele-
ment 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 Apitezo. " st:t&-
Good? 1t is delicious That's why
We do not call it by a name that ex-
presses complete food, but christened it
Apitezo, in honor Of the greater victory.
For If it hadn't been appetizing, people
would have refused it, in spite of all that
scientists could say in its favor. Apitezo
Is the first food of its kind. We pat 1t up
in small rouIeaus-crisp, rich, brown bis
cults studded with crumbs or crystals,
which crumble when cream is poured over
them. ..,.sl-~ - ., =
"They are fresh and crisp no matter
how long you keep them. A little
warmth is all they need to be at their
best. --.+-- = --.. ..s4..3 3.-.5s.,
"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 dish that is
always ready with all the nutriment that
other food can give, you'll understand how
much we have done at the outset to save
labor for the housekeeper, and to bring
in, as we hope to do, a new era in the
cooking problems of this country.
"The food has this great advantage-it
can be sent any distance, and so we will
be able to cook for people in all parts OF
the United States" r..
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 CO.
operative cooking. With thorough sys-
tic kitchen will be able to cook for about
a million people day in all parts OF the
United States.
SAT pinch,'' say the cooks, I'VE may
be able to cook for a million and quar-
ter