The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-10-23


| To understand what all this means
this day of high prices all that Ia
Necessary Is TO take tho army menus
INTO q first-class hotel and compare
prices with those on the hotel menus
There Is hardly frst-elass hotel in
ssw York. for instance. where purea
pf bean soup can be had for less than
Twenty-Five cents a portion. or two
esnts more than oil three meals served
IL Camp Dix few days ago. The
average price Of roast beef at q hotel
snow about SIXTY five cents a cut, on
h.aray three times the coat OF the
Three meals served the 2i2 Camp DIX
holders There is not a hotel In New
fork where hot mullins can be had
Tor less than ten cents for two. and
ret meal costing less than eight
kente. cooked and served by army
hooks, Includes as many hot mullins as
he soldier wants. that is, provided
he man is not slutton. In other
<ords. there probably Ia not hotel OF
Restaurant In New York city where any
hne of the items on the army menu
xill not cost more than any one OF
Inc army meals, and in at least 50
Der cent Of the cases more than all
khree Of the army meals put together
How Army Solves Problem.
An army officer attached to the sub
kistencs department OF the service was
Naked yesterday, How do you do stT
HIS reply was to produce copy oil
Inc Camp Dix News. which tells how
Inc army solves the high cost of Nv-
nR problem.
when the new army cooks at Camp
ofx." the article reads. ''hnish with a
oup bone. there will not be anough OF
! left to make good bone buttons, The
H. "a ykfTJ he hs
retchword This is the task the head.
the school for bakers and cooks
have undertaken to accomplish.
The government Intends to feed tbs
ew army I'm the cantonment here at a
lest Of 80. S97 per day per man II can
therefore. be readily seen that not only
nust all scrape be used and nothing
tasted or spoiled in cooking and pre-
karatIon, nut somewhere between ths
uartermasters' stores and the mems
ess table there must also be a care
|ui accounting of the quantity and cost
everything used. II any restau
pteur or economist thinks II simple
rohlem to provide man with three
heals a day of we'll lanced and nu.
lritious food. sufficient to put tightins
Fpep' into him, and all for the low
lost Of forty ccnts--well. just try 1t,
This Is a challenge to any civilian
totel steward and chef. and restaura
eur, or even the most economical
housewife. And II must be remember
IA that the purchasing agents OF tn,
,uartermaster.s department have t.
eontend with the same high prices tina
Ne civilian has. Buying, however. II
immense quantities and In bulk. tn
rmy gets the benefit OF much bettel
,Yices than the housewife who buy
ho same food. Sut In small, dainty
IA expensive cartons, tins, and Elas
entAiners at the corner grocery. How
ver, many of the big hotels and re
taurAnts have refrigeration ant
neans of preserving food almost equa
those at Camp Dix. Where the larg,
,nkelry or eating house loses out OF
heap meals. as compared with tn,
my. II In ALTERING to the custom o
,andering to the capricious nelates o
Ach Individual thus necessitating tn
ndlcss variety provided on the bill o
- In our hotels ana restaurants. a,
Al a. tn many homes, In feeding
- 200 men on the same menu Their
az course an immense saving owe
- carte de jour. We venture to sa,
~ many of the lessons now beinl
Suel,t at the army school for baker,
~ cooks could be we'll applied in tn,
-. the hotel, and the restaurant
euttine down the high cost of liv