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Show HEALTHY COOKS FOB HEALTHFUL COOKIi Preparers of Food May Soon Be Required to Register and Prove Qualifications. Hair Is cut by regintored barbers, medicines are concocted by registered pharmacists and plumbing Ik plumbed by, registered plumbers. There are registered regis-tered letters and registered dogs. Now comes the registered coooks. Hcber C Smith, chief deputy dairy and food commissioner of Utah, acting commissioner in the absence of Wlllard Hansen, now In the east, Is of tho opinion opin-ion that Mr. Hansen when he returns will agree with his (Smith's) belief that the production of cooked foods should be Improved by forcing all professional cook? to pass an examination before being given a license. This proportion was made at the meeting of the Intcrmoun-taln Intcrmoun-taln states food commissioners by James II. Wallls, stutc dairy, food and --unitary inspector of Idaho. Commissioner Wallls says that he Intends to hnvo such a bill presented to the next Idaho legislature. Mr. Smith says that Commissioner Hansen Han-sen Is undoubtedly In favor of the plan and that the I" tub food department will probably frame such a law for proscn-tallon proscn-tallon to tbe Utah solons. The plan of registered cooks not only looks toward tho prevention of disease spreading through germs from tho kltch-t-n. but also seeks to reduce the number num-ber of dyspeptics, most of whom aru addicted ad-dicted to the restaurant eating habit. Hcfore a prospective cook, under Mr. WaUJs's plan, can take an examination he must show a health certificate Ignel by a recognized physician. Then he must answer such questions a3 "How many eggs are required for a golden cake?" or "What docs a customer mean when he says 'well dono?" Having answered the questions properly he must cook several sev-eral articles of food that satisfy the Judge that he can really cook. Then he, will be given a certificate. |