The Bridgeport evening farmer., 1916-03-14

[ cry other day. except a few which are on the road for three days.
 About 15OOO pounds of roasting chicken, 10000 to 25,OOO pounds of beef and 1000 pounds of broilerS are consumed on the New Haven's diners each month. Each loin of beef and ev-
 cry chicken have to be inspected to see that they come up to the standard re- Quired. At frequent intervals samples of the milk, cream, ice cream and other supplies are sent to the company's lab oratory at New Haven to be tested in order that the proper standard of puri- ty may be maintained.
 It is a matter of the minutest ca1cu- lation to know how much food to sto, k a car with before it goes out on it's trip. It is a further nice calculation to know how much food to prepare for each meal Dining car stewards are re- quired to send in their acquisitions in advance. The supplies are packed and put on to the cars just before leaving the yards at Boston. Oysters and l clans from Cape Cod which are ken ] out of the water in the morning are on the trains by afternoon and served that evening. As the baskets of supplies are put up the contents are charged to
 the car to which they are assigned. The work on a dining car begins many hours before the meal is actual
 ly served. When a car is attached to a train en route the number of pas
 sengers is telegraphed ahead to the steward. who makes his calculations
 regarding the number of meals to pre-
 pare on a percentage basis. Each enl-
 ployee on the car is assigned certain duties which must be completed by the time the first caIT' is announced There are generally four cooks, one of
 whom, the chef, is in charge of the
 kitchen It is the duty of the chef to
 prepare the meats and pastry. One of
 the cooks looks after the vegetables
 and some Of the meats and soups.
 There is a third cook and a general
 utility man. The utility man has many
 miscellaneous duties assigned him by
 the chef. The work in the diner is ap-
 portioned to nicety. Each waiter is
 assigned to particular tasks, such as
 looking after the china, the silverware,
 the linen and the pantry. All employ
 ees in the service have passed and are
 subject to rigid physical examinations.
 Quality the Essential Factor.
 In purchasing food fer use on the New Haven railroad dining cars qua1- ity is the one essential factor. The food must be the best that can be obtained, it must be handled with. the most thorough cleanliness, and it must be absolutely fresh. It is the aim of the management to serve the best meals that can be obtained on any dining cars in the country.
 During the month of October, 1915, the company served 36,276 meals on its diners, an increase over the core spending month of 1914 of 2,S36. De hi ST1 kEA a( meals served. the average cost per meal was greater than in October, 1914 This was due to extras and selection of higher grades of certain products.
 In addition to running its dining car service the New Haven operates sev- eral restaurants throughout New Eng land. One of these is at Bridgeport This restaurant has. been managed by the company for several years, and it is considered a model of cleanliness. On every occasion that the Bridgeport board of health has inspected it it has a rating of 100 per cent
 On Nov. I the company took over the management of the restaurants in the stations at New Haven and Prov ldence, and on Dec l the resta urant in khe new station at Hartford was open ed. The company also operates the at Waterbury and Willi- stations and a hotel at Mid way, Conn.,, for it's employees. Sev- aral changes are being made and more being considered in the restaurants at New Haven and Providence. The, standard of cleanliness and sanitary excellence attained at Bridgeport will be maintained at the new restaurants. The local restaurants in the stations