The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-02-07

guest second time. The ingredients
used for croquettes, salads and. other
dishes. which could readily be made
of small fragments, do not consist Of
viands which have been paid for once
and are giving the hotel a second
profit by being served again. Such
methods may prevail In second or
third rate establishments, but the first
class caterer charges a good price for
each article upon the menu and takes
an honest pride in giving his guests
the fresh food they pay for. The GUS
tom OF throwing the kitchen and pan
try open for public inspection, which
Is now prevalent in the best hote.,,
does away with any secret process OF
using up left overs. The guests can
easily ascertain for themselves that
they are being served with freshly
prepared food. Communicable as this
may be upon the part Of the hotel
keeper, this method unquestionably
brings about tremendous loss to
the nation Of the best kinds OF food
products upon the market. y
A number of. years ago. a philan.,
'thropic old lady In Philadelphia UNI
dertook to provide for family Of
1--WE small children who were sud.
denly orphaned. Her means were
small, but she was determined to keep
those little ones from going to an or
lphan asylum. For two years she
struggled along, receiving gratefully
some irregular contributions from
people who became aware OF her UNI
dertaking. She never asked for aid
and her faith was sorely tried at times
liwith the fear that she would run
short of food for them. The wife oi
the manager OF a. large hotel happen
ed to hear Of her need. She was
aware Of the good food which was
thrown away each day under her htis
bands direction. She decided that the
waste In one place could supply the
need In another.
She arranged that certain amount
OF cooked food brought back from the
dining room should be reserved each
day for the philanthropist. An ex-
pressman who did hauling for the ho-
tel volunteered to deliver hamper
each day. With this guaranteed food
supply, the old lady,s charity expand
ed still further. She brought other
destitute children into her little house
until 1t seemed almost to overflow.
For several years she has had ten
children under her care who are thus
spared the experience OF institution
life and are living under normal home
conditions, attending public school,
and preparing for good citizenship.
The good lady of the hotel still pro-
vides abundant nourishing food. And
through her instrumentalfty other
generous people see that the little
house is supplied with coal and that
suitable clothing is not lacking.
Contrary to popular belief, soup is
an article which must be made fresh
each day il 1t is up to, the standard
of flavor and nutrition demanded by
the first class chef. Soup which Is
warmed over from one day to another
passes through chemical change de-
teriorating its quality. There is no
means OF gauging the soup require
ment In most hotels because 1t var
lies so widely, but there must never
be any shortage In the supply. To
avoid the possibility Of shortage, large
quantities are made, and, IN conse-
quence, many gallons of this most
nourishing liquid are thrown out ey-
cry day. The hotel keepers would be
only too glad to have 1t collected and
utilized for people who need food
Some few Of them distribute 1t them
selves.
Several Chicago hotels this winter
have quietly let 1t be known that any
hungry man applying to the kitchen
would be given bowl Of srup graft
uitopsly. Since there is always a
quantity Of cut bread left over, this
was also supplied to all who desired
1T. One hotel claims to have sup
piled bread and soup to as many as
fifty men q day, but no publicity
could be given to such a charity or
1T would soon become a burden and
have to be discontinued.
( A young social settlement worker
lin the same city has made herself re-
sponsible for feeding ten families,
most Of whom were destitute because
Ia strike had thrown the fathers out
of work. She appealed to the head
steward OF large hotel for helm.
With his cooperation certain food REM
nants are being reserved for her each
day, She goes personally to the hote,
and separates the food into allotments
for each of the families in a manner
that gives no trouble to the hotel man
agement. The children from the fam
lilies call with baskets or buckets
and take 1t to their homes.
A much greater amount Of such
charity is being carried ON by the
hotels than can be realized because
1t 10 all done so secretly. A chart
table institution which openly fed It's
beueficiaries with food from hotel
left-overs might be condemned. YET
such food is of higher nutritive value
than the cheaper grades purchase
from the scanty allowances such In
situations have for food. n.
: Hotel deft-overs are OF two classes.
Food which has been taken from ina
plate Upon whici a guest has eaten
IlW6pad never DE utili2ed for lt,yI; HI Il