At that time the New England kitchen was comparatively new in
Boston, and Mrs. Richards, who was largely responsible for its
foundation, hoped that cheaper cuts of meat and simpler
vegetables, if they were subjected to slow and thorough processes
of cooking, might be made attractive and their nutritive value
secured for the people who so sadly needed more nutritious food.
It was felt that this could be best accomplished in public
kitchens, where the advantage of scientific training and careful
supervision could be secured. One of the residents went to
Boston for a training under Mrs. Richards, and when the
Hull-House kitchen was fitted under her guidance and direction,
our hopes ran high for some modification of the food of the
neighborhood. We did not reckon, however, with the wide diversity
in nationality and inherited tastes, and while we sold a certain
amount of the carefully prepared soups and stews in the neigh-
boring factories--a sale which has steadily increased throughout
the years--and were also patronized by a few households, perhaps
the neighborhood estimate was best summed up by the woman who
frankly confessed, that the food was certainly nutritious, but
that she didn't like to eat what was nutritious, that she liked
to eat "what she'd ruther.
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