“This morning?” queried Mr. Larry.
“No, last November, when the kitchen opened. Only the humblest helpers were what you might call servants. Everybody else had degrees and letters after their names. The making of the menus and the balancing of the food values were done by a graduate dietitian. A woman who had made efficiency a study was appointed as general housekeeper and she looked after the preparation of the meals.”
“Who cooked them?”
“Why, the dietitian, of course. Then a graduate in domestic science looked after the real economics, figuring costs and specifying what prices should be paid.”
“Any of these ladies ever been married or kept house?”
“Now, Larry, that is horrid! You don’t have to marry in order to keep house. The idea was so to arrange meals that every one would be satisfied.”
“Impossible!”
“By that I mean different menus would be arranged to suit the incomes of different stockholders. Even if you wanted a vegetarian diet, it would be supplied. If you wanted to have your meals in the dining-room attached to the kitchen, there would be a table d’hôte.”
Mr. Larry groaned.
“French or Italian?”