678 POPULAR SCIENCE MONTHLY. 



the production of a soup almost invariable in quality. Second, the 

 greatest possible amount of broth was in this way obtained from a 

 given quantity of meat and bones, no other process approaching it 

 in this respect. Third, the labor involved was very small; nothing, 

 in fact, between the placing of the vessel in the oven and removing it 

 for straining. It suited our convenience also, in that the cooking- 

 could be done at night, the meat being prepared during the day; 

 and although the lamp under the oven went out some hours before 

 the soup could be strained, the nonconducting character of the 

 apparatus kept the heat, and prevented any deterioration of the soup. 

 Fourth, the cost of fuel was reduced to a minimum, twenty-five 

 quarts of soup being made with three pints of kerosene, at a cost of 

 less than five cents." 



Mrs. Abel says in her little pamphlet. The Story of the Kew 

 England Kitchen, after giving an account of their experience in 

 soup-making, and final use of the Aladdin oven for that purpose: 

 " This method, with very slight changes, has been in constant use in 

 the kitchen, and has proved perfectly satisfactory. We consider it 

 a real discovery of great value, and we hope it will in time be 

 adopted in large institutions. Its success, like that of every other 

 method we have used, is based upon the most careful study of every 

 detail, and constant vigilance to see that every part is carried out." 



This outline of the basis upon which all food is prepared in the 

 New England Kitchen gives us a fair idea of the training which 

 was necessary to these women before they could inaugurate such a 

 work, and to what eminently practical and philanthropic use they 

 have put it. 



After the first seven months during which Mrs. Abel was there, 

 the kitchen has been in charge of Miss Sarah E. Wentworth, a 

 graduate of Yassar College, Mrs. Richards continuing her super- 

 vision. 



That the success of the kitchen is acknowledged is shown by the 

 " procession of pitchers, pails, and cans brought by men, women, and 

 children of many nationalities, for pea soup or beef stew, as a witness 

 to the fact that a really good food is ap^Dreciated and will be pur- 

 chased." It is also shown by the respect and authority which it has 

 attained in scientific circles as well as others. The Board of Edu- 

 cation of Boston requested that the kitchen furnish the luncheons at 

 the nine high schools, wdiicli it has done for some time, with the 

 most marked results in the cultivation of proper appetites. The 

 boy who formerly brought a lunch prepared with much maternal 

 devotion, of mince pie, pickles, and cake, now of his own accord 

 pays five cents for four large slices of bread and butter and a cup of 

 cocoa. 



