Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1909-10-23
THE VETERAN eoARpER.

He Sets Forth q Simple Rule for the
Guidance o. the inexperienced.
How Que It is," said the veteran
boarder. that we never know when
we are we'll of.
This Is particularly true Of life
in boarding houses. We think how
much better the food and cooking
and the service might be in the place
where we are. never thinking how
much poorer we might find them
elsewhere.
AT the same time there are Ger.
tain things that II Is wise to con.
slider In the selection Of q boarding
house, one OF these concerning the
bounteousness Of the table. You
cannot live by dishes alone: you
must have food; q pretty table would
little please II there were on It moth.
ing to eat; and SO I suppose It will
be conceded Chat in choosing .
boarding place the question Of wheth.
or we would get enough to cat or
not would be an important II not In.
deed the primary consideration.
Fortunately there ID a simple way
by which we can determine this be.
fore taking board permanently. Ap.
pearances are deceitful and we may
sometimes be misled; but this SIM
pie way that I will now describe to
you will at least serve as a useful
guide.
"If you are wise you will eat q
sample dinner In the house In ad'
vance pending negotiations; and II
you fnd the meat portions served
generous and the vegetables served
to you In dishes from which you
help yourself to so much as you de-
sire, It 10 o fair presumption that In
this house you would get enough to
eat. The meat portions might not
be very large. but II they were OF
fair dimensions and the vegetables
were still served so that you could
help yourself to whatever you want
ed. and the bread supply was ample.
why, then you might consider that
here you would get enough to eat;
but II the vegetables are served to
you in little side dishes. containing
portions dished out in the kitchen,
why, then It Is your own fault II
you go astray.
ITO be sure, the portions In the
little dishes may be generous, but
It isn't in reason to expect that they
would be. Dished up in the kitchen,
where the rule Is economy, as In
truth It has to be. for there Is none
too much profit In the boarding
house business even at Its best
there is a natural tendency to be
skinny in the spoonfuls. and to put
not too many of them In a dish. In
the kitchen they can keep control OF
what goes on the table and make q
small supply suffice for many board
ers, by the simple eXpedient Of d.
viding It up into as many portions as
may be required to make 1t &c
around. In short, where You car
help yourself you get all you want;
where you are helped In the kitchen
you may get all you want or you
may not.
$50 in choosing a boarding place
note for one thing, and should say
| the first thing, in what manner the
vegetables are served, and II they
are put on the table in individual
portions in little dishes, why, ther
YOU want to look out; and II yol
| have any question about the sizt
of the portions You had better give
yourself the benefit OF the doubt.
"A simple rule this may seem II
be, but as to whether. the table II
generously supplied or not all ex
perienced boarders find a sure guide
in what comes in the little Dishes
New York Sun.
White Cloud Baby a Heavyweight.