New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-07-23
Food Versus F7osa,er- PAINTING
People Can Get Along Without Pictures, but
They Must Have Three Meals Day.

! space, with one great tree below
| I'VE became a harbor for derelicts, and
| how they chung to u.s. Few people know
how many derelicts there are in New York
i don't mean moneyless derelicts but
homeless ones, alone and stranded In bare
hotel rooms. Some of them used to bring
studio fire"
Remember our Christmas dinner for
| derelicts?' broke in the Southerner. If
| there's a time when these derelicts are for
lorn objects it's at holiday time When we
said we'd have dinner Christmas Day first
one and then another asked If he or she
could bring some friends. and II ended in
cur having more than sixty at table The
studio was crammed. The guests turned in
and waited on table. and / shall never Tor
| get one white haired millionaire-whose
| family was in Europe bringing in potatoes
| and onions and cranberries with his nap
kin over his shoulder, announcing the dish
es as he came in loud voice Did we
/ have enough food? Yes but some Of the
guests were afraid We wouldn't have. for
after IT was all over | found box of
canned things hidden under the sofa Som.
Of them had surreptitiously brought it."
Careful management made the dining
room pay expenses and something over The
Southerner got place in a Fifth avenue
antique shop The salary helped. and she
came home in time TO wait on table at
night. Meantime the Canadian was mas
tering the art of cooking
1T was so exasperating." she said ito
see that little wisp if Wych able 20 cook
anything so easily. when / was such a
bungler l resolved 10 equal her I'd take
my letter writing or accounts into the kitch-
en-, and while was pretending 10 write
was really watching her and noting down
the quantities she used and how she mixed
things and how long they baked or stewed
Wych used TO say. Go long. chile. outen
dish Yer kitchen. hut ! stuck till knew
her secrets Then went 10 cooking school
for year. and took special course in des-
serts. so I'm pretty well armed"
In the spring Of 1905. however the build
ing where the studio was was torn down.
At the same time the two girls were an
preached by body Of women Organized
for good works Would they undertake the
management Of the tearoom in connection
with this ORGANIZATIONS clubroomsH They
would and did but they emerged from the
y
, zation devoted 10 good works had not
proved itself satisfactory business part
ner. On top OF this came n fire. in which
all their studio treasures were burned
up. But such vicisstudes couldn't dfscour-
age the partners. the dining room they
have now in the basement Of a building IN
cross street not far from the new Public
Library bears witness
When they took this basement long.
low room a trife below the stree, level
with a Kitchen behind---it was a ta,lor's
shop, or had been the week before Care
full planning and the expenditure Of SOS
made miraculous change. There was a
hideous white marble fireplace at one side
rustic fireplace Of dull red brick replaces
II. The hanging electric lights left by the
tailor are wreathed with green vines. and
there are flmy green curtains at the win
dows. with the Canadian girls own flower
paintings on the walls 4 white haired
cook named Walter presides in the kitche,.
and the Canadian girl is the waitress
1t isn't an easy life. Breakfast begins
before s. 10 accommodate some patrons who
are business men After breakfast one
proprietress goes to market She buys her
meat at the Jewish kosher shops, because,
she says, these shops, being regularly in
spected by the rabbits, are the cleanest
Beef lamb and veal she gets directly il is
killed. and chickens she buys with the
feathers on. For her vegetables she goes
10 the italian outdoor market on the West
side, and for nuts dried fruits. olive oil
and such things TO the Armenian shops in
East 29th street
7 81 oil che Il
day, II resolved that would put nv money
into good home cooked food Too many Of
these tearooms spend 5000 or 5000 in
decorations and preliminary announce
ments, and then serve dabs Of food for high
prices. | determined 20 give a good table
d'h6te luncheon and dinner for the lowest
price. but IT requires rigid economy and
no splurging. You know II is said that in
French kitchens such careful economy is
observed that no garbage pals are needed
And it's true that in an enterprise like
mine the money is made out Of what IS
saved by careful cooking. / buy always
in small quantties-never more than two
pounds of butter at a time. for instance.
| If one has ten shirtWasts one isn't nearly
as careful Of them as when one has but
three or four And it's just so with food
| supples-to have not much on hand makes
| both the servants and me more careful.
! And we need to be careful. Just think-to
| pay the bare expenses Of this place Il is
| necessary to take in $500 month. But
| we're going to win my friend and /. The
| same people keep on coming to US, and that
| IS encouraging. BY and by we shall make
"A club OF 1t, with small monthly dues and
no more members than we can accommo-
date comfortably. Crowded eating clubs
. are odious."