Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-05-17
Nine District Hotels
Cited as Examples
In Saving Of Wheat


products by nine Washington hotels
was cited today as an example for
housewives by Raymond F. Clarity,
chairman of the Washington Food
Conservation Committee.
The Washington Hotel Associa-
ton reported its member hotels con-
served from % to SIS per cent of the
flour they used before inaugurating
their programs to save food for
famine countries.
The reports reflect with what
seriousness operators of hotels are
taking the starvation conditions
that are prevalent in so many coun-
tries overseas" Mr.. Clarity COM
mented.
More than 5000 retailers are ex-
pected to cooperate in the fight
to conserve food for the starving
millions of other nations, according
to Charles B. Dulcan, ST., vice pres
ident and general manager of the
Hecht Co., who is serving as honor
airy chairman of the National Re-
tail Committee of President
Truman's Emergency Famine Re-
lief Committee.
Mr.. Dulcan said today that 100
key retailers throughout the country
are being appointed to help organize
the educational campaign on the
desperate urgency for Nationwide
food conservation which will be
carried on through retail stores in
the next 80 days.
Retailers through their daily con-
facts with consumers are especially
equipped to carry this message into
the American home" Mr.. Dulcan
said.
Mr.. Dulcan added that the Ma
tional Retailer Dry Goods Associa-
ton with Offices in New York City
and the American Retail Fedora
ton in Washington are aiding the
committee by making available the
facilities of their organiza lions for
the period of the campaign.
Consumption Reduced.
The Carlton Hotel has reduced
consumption of cake -four 80 per
cent: bread -four, Is per cent; pur-
chased white bread, SIS per cent,
George D. Johnson, general man.
ager of the Washington Properties,
Inc, announced. In the face of an
8 per cent increase in the number
of meals served, the Wardman Park
Hotel reduced use of cake flour
% per cent and bread flour. % per
cent, he said Overall wheat reduc-
ton for the two hotels averages
"a = per cent.
Melba toast has replaced rye crisp.
Rye bread and whole wheat sand
WlcheS are featured on the menu.
Cream sauces. requiring -four, are
being replaced The customers eat
fruit instead of pies and pastries for
dessert.
The Hotel Statler's manager, Her.
bert c. Blunck. reported a saving in
wheat flour of Is per cent. Three
DAYS OF the week the hotel serves
only corn, rye or oatmeal rolls for
lunch and dinner. To save oils. it is
using an eXtender in its French
dressing. All fried or saute food has
been eliminated.
The Roger Smith Hotel has re-
duced roll consumption 40 per cent
ana bread by about 80 per cent,
according to A. B. Merrick. resident
manager.
Bakery Discontinued.
The Willard Hotel before Nav
used LOO pounds of flour, averaged
400 loaVes of bread and 1920
dozen rolls per week. Douglas A.
Stalker, vice president. disclosed
that the hotel discontinued its own
bakery to conserve flour and has
purchased only 931 loaves and 874
dozen rolls per week since then.
No oils are being used in salads
at the Ambassador Hotel, and it
is featuring open-faced sandwiches
and open-face pies, Russell A. Conn,
its manager, said A saving of Al
per cent in wheat products and 30
per cent in fats and oils was re-
ported for the Annapolis Hotel by
Steward Pierre Plechot.
Food conservation notices have
peen placed on all menus at the
Martinique, bringing a saving of
about 80 per cent or more in Hour.
rolls, bread, fats and oils. its chef
reported to Charles L. Hutchinson.
general manager
The reports were channeled
through Arthur J. Hartnett. execu-
tive secretary of the Washington
Hotel Association,