OCR Text |
Show simplified Bating', m J iThe twenty-one new rules established ' j by the United States Food Administra- tipn for the conduct- of public eating places will look difficult to some of our eight-course dinner people. Epicures and gourmands may feel themselves' stinted. There" are plenty of, people to whom the .satisfaction of the stomach is the first : interest in life. ? ' j Such people detect shadings of culinary culin-ary merit not preemptible to the vulgar; and. reject with scorn all that faUgf tit sat-' isfjr their high standards of tastet They must" sometimes go hungry under 'the new rules. ' ,-.. , For ordinary people these rules contain con-tain nothing that 'will cause serious'dis- comfort. Hotels and eating houses have always been wasteful. They serve qiian-, (titiesof foo'd that were never 'ordered' and never wanted. Many traveler like . to surround.themselves with an array of ' dishes so that they dan pick and' select what looks attractive to them. They , don't expect to eat the Whole dinner, merely want to get an assortment from which tp choose, the'rest to go to the garbage gar-bage barrel. That is not merely amiserable policy pol-icy for war times, but it makes travelling more costly for everyone. The tendericy for hotels to arrange their prices on the European plan basis has tended to restrict re-strict this a good deal. Still many hotels . still run on the lavish old American plan. This was well enough for the times when food was so abundant and cheap, but those times will never return. i Enormous numbers of people depend iupon busy lunch rooms1 and restaurants for one or more meals a day. The cost sof food at these resorts has greatly increased in-creased during recent years. If they can learn not to waste their materials, and maintain economy as a regular policy even after the war ends, the cost of food '.Jf1?86 l)1&ces can bo considerably kept |