The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1917-11-06
MEATLESS FRIDAY;
WHEATLESS DAY
Territorial Hotel Company Sets
the Pace Everybody Is
: Urged To Save

A meatless day and wheatless day
once in each week have been announ
eed by the Territorial Hotel Company
under the management Of Harry Stip
son. After numerous conferences Will
members of the food commission the
hotel company decided to follow the
lead OF the largest aud best thotels OF
the mainland in this respect. '3
wheatlsss day will be on wednes
days, The mullins, rolls, or other bread
SUITS viii be made Of other flours thar
wheat throughout, and no patrons viii
be served with wheat bread even OF
request. The dining rooms operated
by the Territorial Hotel Company ar,
those Of the Young, Seaside, and No
ana hotels. y'A 49,. ~
M@tiieas day Il on Friday at ths
hotels The American plan menus oil
the Young yesterday had no meat dish
es whatever ON them, nor, did the a Ia
carte menu. Shellfish, oysters, and fsf
In every form we're used for the entree.
and foAsts There was not even meal
soup on the eatds. All were vegetable
or milk soups or fish chowders.
The hotels of the Territory are com
ing more and moro under the notice
of the food eommission,, and they are
being urged TO Join in with all theil
power to effect saving Of the foods
needed abroad. 4 This can be. brought
about by more careful planning and by
greater use OF home products, in the
opinion Of the commission. a \,
Order Only What Wanted Z. ~
- People can be- FED at half the cost
for which they are now eating, IL the
European plan instead of,the American
is followed in hotels and cafe,p J. +
Child, federal food administrator, stated
yesterday. nThis is a significant fact
when we consider that all of the board
ing houses and most Of the hotels Of
Honolulu are run on the American plan
1.-THE European plan is to have the
list of dishes on the menu card, from
which patrons may choose what they
desire. BY the American plan stated
number Of courses of 20 many dishes
each is given to every person. g
Exhaustive Investigations on tht
mainland have shown that IL costs onl,
half as much to feed the same number
OF people when they are allowed Il
choose their own food. e.
"It would be a good thing il ever
where the American plan Is followed
the guests were asked to write theil
orders, and were only given the dishes
which they order. A considerable saw
ing could be effected that way.
ga better table could be set by the
local hotels and restaurants for les.
money If they would limit the size oil
their menu. Instead Of including hall
a dozen varieties of canned vegetables
as at present, they could use ayailabl,
and perishable home grown vegetables
In season.
s 81 have now copy Of the agree
ment entered into on the mainland al
the annual convention of restauranteul
and hetels Mep, AAau itois Gm9 1iptentiof
to pfesentiittelthe local hotel men and
restaurant ,owperss i am having list,
prepared of all white, Chinese, and Jap
anese eating places.
Too Much No Savoy 4.gs
hThe great trouble with the white
restaurants here hes in the fact tRat
the Oriental cooks run them. Although
the managers are willing and even Gag
err to, cooperate with the food commits
sion, lack Of understanding on ths
cook q part does not always aid them II
getting the best results. -..g
"To overcome this difficulty the fOod
commission will have a meeting !,
which all the Japanese aud Chimes,
cooks Of the city. will be asked. In
teTpreters will be present, and til,
objects Of the food conservation cam
paign viii be fully explained In Ian
guago they can understand, ID
eve will also endeavor to get house
wives to take more interest in theil
kitchens. though in the case of som,
cooks this 10 dangerous proceeding
have personally known Of severn
whose cooks have left them on aeeount
Of their mistresses energetic and earn
est efforts to carry out food conserva
tiou policies in their kitchens. w,
hope 10 overcome this difficulty BY oul
educational campaign" Par. gsis (