The enterprise-recorder. (Madison, Fla.) 1908-1933, 1910-05-12
PUBLIC COOKING SECRETS
Apv the the-Tip-Ofthe-TOnguc" Man, in! the
New York Press.

their way into mans vitals ought to
be prohibited. When the stock pot
is Of copper it is found TO be, as a
rule, without tin lining; the proprie-
tor being willing to save the expense |
of having it refined at the cost of the
lining of his patrons stomachs.
Inspecting Kitchen Utensils.
So far as Tip was able to learn only !
one city in the United States, through
its local health officers, rigidly took
up the inspection of kitchen utensils,
particularly pots and pans, in public
eating places. It is Washington, d.
c. In our swill-stained kitchens of
so-called "popular-priced' restaur-
ants It is a common practice to patch
the holes Of WORKOUT pots and pans
with a piece of old dishrag smeared
with -four, scalded with hot water.
for the vicious gag to hold in. Tips
chef made himself unpopular and also
lost positions because he would not
allow his helpers to make such re-
pairs and demanded new utensils. The
public daily passes these places on
the street. Their cleaning mirrors
and dazzling lights give the impress
sion of splendor, space, generosity
| and cleanliness unequaled. But, dear
Tip, asked the chef, have you entered
the kitchen and cellar hades in the
rear of some of the places? The
greatest violators Of the commonest
principles Of cleanliness and decency
are the so-called "popular-priced" es-
adjustments.
In the Cheap Dishes.
Consider that the proprietor OF a
cheap place charges for portion of a
hamburg" steak fifteen cents and as
low as ten cents with side dish OF
potatoes, three slices Of bread and
one print of oleo. The Clipped beef
which usually is ground by the sup
plying butcher, is at its best different
refuse of meat of cheapest grade with
admixture of one-third Of suet When
this chopped stuff is of dark and Shiny
consistency it is made of beef hearts
When about to be used by the cook
it IS the unwritten law of the hog that
owns the place that at least one-hali
of this chopped stuff must be mixed
J with an equal portion of the mea
refuse which guests left on theil
{ plates, chewed or unchewed, and one
= quarter of soaked bread that alst
= came back from the tables, all miXe'
Z together. Tips chef was bounced
r once in Fourteenth street for no
: following the instruction of the pro
- prietor in making his swill hamburg
D steak as above. The backbone o
e soups, particularly that Of beans
e peas, potato and lentils, is the corne
e beef and sparerlb (corned) water
e Beef and consomme color is give
r, by admixture of burnt sugar. Whe
tomato soup is required, the chea
coal tar tomato color is used.
Used Over Again.
When the guest finishes his met
. his, plates are carried to the disl
y slide, where they lie, with other rem
nants of dishes and food leavings Il
Terminating. There the whole, Vi
stained pieces of bread, If not alreaC
:, carefully picked up by the waiter
do service to the next lucky CUES
:. are carefully picked out. Other
- though stained with swill and mark'
~ by the teeth of guests, are saved,
- be resurrected in puddings color
with yellow coal tar dye), stufiin
and as ingredients for "hamburgers
s. Stringy pieces of meat that the que
rs vainly pulled at with his teeth a
e. the gristle that he spat out (wh
to ground up) make the mainstay
a roast beef hash, hamburg steak, Br'
a lauer steak, so-called French roaf
;el or French beef loaf in crust" Wen
is roast, Dreaded lamb" outlets wi
elk a good sparerib bone sticking out, a
,e lastly our celebrated and equally m,
,el terious croquettes Of beef, Ian
ng chicken, etc.