The Bridgeport evening farmer., 1914-10-16
KEEPING min, DINER suPrInEas,
Am Interesting Adjunct of Railroad
 Service These Days.

Running q raIIroad's dining car ser 2 vice IS much like running .. biz hotel on the instaI1ment plan Divide the restaurant part of one of New Tork's or Bostonss great hotels into twelve distinct parts each with its manager, It's chefs and it's walters yet all un- der one central management, and you dining car service such as the New Haven runs between New York, B0s- ton and Spring field.
 The superint tendant Of . railroad,s dining car service has on his hands the feeding of more people than the Haven dining cars, for example there were fed upwards of 450,oGO people in the past year The average. was about 1.3o0 meals a day. Few if any of even the largest hotels feed as many persons as that. These dining cars make 2 total of 2,975 miles on week days and all these meals were meals in motion
 Dining cars have been increasing somewhat t in size lately Two of the largest diners yet turned out are now attached to the Merchants Limited trains between New York and Boston. They iseat fo1ty-eight people and car ryy four cooks in their kitchens.
 Likewise there has come about a. great change in the manner of feed ing people en route since the dining car service was isaaug guratad. The kitchens of the first cars in New York Boston asrYsce were desi gned merely to keep food warm ready for serving, this food having been cooked before being placed on the cars The rule of the diniTzg car service today E is fresh food freshly cooked and that uTeans that everything Is cooked on the carG themselves a short time be- tyzaf5s E only to so1rps and meats. out to such de1ectables .s pies and Jdl1Ka p1fnes The dining car chef makes them all in his kitchen. which s a model of conpac1ness and cleanliness
 The New Haven road at the present time operates twelve dining cars daily in the New r Yorl-Boston -SpringfIeld service. To keep these iced and stock ed with fresh food is ono of the prob- 1ems of this dining car service just as 1t is of the great hotel, only it has more diffeuIties. Boston is now the supply depot for the New Haven,s diners. Perisha.bIe stock like milk and cream and cake and bread is put on at both ends of the line, but all other provisions are taken on at Boston. Tie cars on most circuits make Bos- ion every other day and so carry a two days supply of food
 The storehoslse of a railroads din Ing car service is like the storeroons oe tho big hotel. Meats, fish and vegs- tables are delivered St this Boston storehouse the morning of the day they go on the cars. Dining car stewards send in their requisitions ahead and these are already filled by the time the car arrives Oysters and clans from Cape Cod taken out Of s the water in the morning, are in the storehouse by afternoon and on some of the trains in time for dinner that evening. They are put in the car ice boxes unopened and are opened onIy Just before being served.
 pn an average about twenty tons ol meat and chickens are consumed on the New Havenss dining cars ill . m enth Every 1ofn of beef and every chicken has to be inspected i5y the storslzeeper as It is received st the 1soston sterelaouse. Tn addition, in or-