The Detroit times., 1915-08-12


lunch does not lie so much in the
hasty eating OF the food. as most
people suppose" says William Rel
mer. associate editor OF the Caterer.
one OF the best-known hotel publ
cations In the country, who is a
prominent figure at the annual con
vention OF the International Stew
ards association, in the Pontchar'
train.
The gulping down OF food is not
so harmful IN itself" he continued.
THE real danger comes from not
eating enough nourishing food and
In not keeping the mind on II. A
man rushes into servcself In the
middle OF busy business day. or
ders the first thing that happens to
catch his eye. then hurrics through
his scanty meal with his mind on
his work. The result is that in time
his digestion Is impaired and he con-
suits a stomach or nerve SPECIAL
list. Maybe the doctor orders him TO
take a long rest. away from bust
ness. and in the end he loses much
more time than II he had taken a
little more leisure at his lunch
But this condition is just another
evidence of the American spirit, The
country Is new yet, and we haven't
cured ourselves of the habit OF do
ing everything with n rush. But a
more tranquil period Is coming. The
European idea is gradually taking
hold, and as the country grows old
or the people will gradually begin
TO take things more easily, just as
the stream, which rushes SO madiy
through the narrow banks below the
waterfall. becomes placid when IT
widens into a river"
Mr.. Reimer impaired the interest
ing information that the European
war Is largely responsible for an
unusual deatth OF good cooks In
this country. Just the other day.
four experienced French cooks in
the Ritz Carlton, New York. quit
their posts TO go back to fight for
their native land. And scores OF
Frenchmen in similar positions all
over the country have done like
wise. France. by the way. furnishes
the majority OF experienced cooks
years ago. established a standard OF
culinary art that has lever been
approached since. Mr. Reimer de
clares.
The stewards have very little 10
offer the housewife bearing on tho
high cost of living. Cooking for the
public and cooking for a private
family are two widely distinct propo'
sitions. Mr.. Reimer says, and IL a
hotel steward succeeds in putting
into effect methods that will cut
down the cost OF providing his
guests with food, the reduction IL
not likely TO be reflected In the
prices on the bill OF fare Only the
choicest OF viands must be served
In the f1rst-class hotel. and the Gus
toner must pay for the waste.
The modern steward. Mr. Reimer
declared. must be a man of many
parts to be successful. He must
have a thorough knowledge OF cook
cry TO begin with. he must be an ex
pert bookkeeper. disciplinarian
an efficiency expert and withal q
good business man. for II is up tS
him whether the kitchea shows .
profit or deficit. The rooms may
be filed constantly. but an incom
petent steward may easily burn NJ
all the profits realized from tn,
rooms.
II is for tho purpose OF training
men In this profession. for so Mr.
Reimer designates 1t, that the Stew
ards association plan to establish q
college in Muncie. Ind. for whicf
$4,000 already has been pledged
Discussion of this proposition tool
up most of Tuesday afternoon. bu
6nal action was deferred for eight
months.
Another interesting figure at thu
convention is William thinner. stew
ard OF the old Russell house, on the
site OF which the Pontchartrair
stands, II was through his efforts
that the association was organized
at the Pan-American exposition IL
| Buffalo. with the Detroit local as
nucleus.
The annual election is scheduled
for the afternoon, and the chance,
are that President Eugene Girars