New-York tribune., 1911-12-31

more noticeable every year" said a buyer
in the employ of Il Fifth avenue grocery
house in New York City. our customers
will pay double for homemade jelles and
minco meat and pickles just because they
are tired Of factory products"
This buyer went on to explain that his
firm bought regularly from seven or eight
home co5ks. each Of whom handled single
Inc Of goods. md that any woman who
could turn out q first rate line Of homemade
Jelly. jam. minCc meat or preserves put mp
in attractive manner could easily net an in
come of $50 a month. Most if not ALL Of
the successful home producers for this
grocery do not live in New York City, but
ship their goods to the big city from a
radius Of from 100 to 400 miles.
The city art exchanges which usually
require only 10 per cent commission for
making sales, besides annual dues of 90 or
S3, place large quantities of homemade
cakes. preserves, puddings, breads, etc, in
big cities.
Big cities are not the only places where
home cooing finds a market, though they
do take by far the greatest amount of
simple preserves and jelles. \ woman
who can make the more elaborate fancy
cakes. sandwiches salads, wedding cake.
croquettes-that sort of thing that the
ordinary home cook could not manage
can reap a good harvest IN a smaller town
where good professional caterers are not so
plentiful as in the large cities. Many wOm-
en- make a good income at this sort of cook
ing supplying the refreshments for we'd
dings and receptions.
one profitable market for the home cook
is in the college town. and the richer the
college the better the market. At Prince
ton, for instance, a yourg woman makes
good living on the sale Of homemade candies
and cakes to the students In another col
Iege town a woman makes a success OF fill
ing orders for spreads" for the college
boys
So, in thinking over your market, either
fit your speciality to the market nearest
you or take your speciality TO the most suit
able market.
Another point that goes a long way in
marketing home kitchen products is In the
manner Of getting them up. \ cake Of am
brosia frosted with nectar, packed in a
shabby piece OF pasteboard torn from an
old hat box, wrapped in a piece of paper
that looks as If it had been saved from
department store bundle and tied with
tired looking piece Of string would go beg
going anywhere, yet il is not difficult 10 find
market in the wOmen's exchanges In the
big cities for very simple little patty
cake If it Is wrapped in crisp. neat oiled
paper package.
Some women starting cut in home cook
ing think they cannot afford 10 spend So
or $50 on jelly jars. boxes. paper labels.
ribbon. cord, baskets. etc. but II they are
unwilling 10 take this risk their success
may be a long time In coming-or never
One Young woman who is putting her
self through college on jelly, jam and mar
malade, made on her fathers farm In the
summer time, spends as much on her fix
lngs as she does on the fruit end sugar
she uses.
So, too, the woman who sells the great
est amount Of homemade preserved fruits
and tellies in the grocery stores Of New
York City spends a good part Of her total
cost Of production on getting them put mp
In attractive form.
The practical experience OF these women
already successfully engaged In home cook
ing might be summed up with good advice
to the prospective home cook Divide your
energy into three parts-in cooking good
things, IN packing them attractvely and
in finding and keeping the right market.
Copyright, 1911, by Mary MarshalD.