L 318

A Home for little children and younger schoolchildren. Those of preschool age came here as to kindergarten and in the evening, returned to their mothers. In the building, there was also a kitchen and bakery for the children, serving the other Homes. Theater was also played here. (Today the Post office.)


At the same time as we visited the Kinderkiiche, Šnajer and I also looked in on the children's bakery. There we found Mr. Karvan, who was kind enough to show us everything. "How much stuff do you need for the buns?" "That varies; for the last batch, for instance, we used two hundred and fifty kilograms of fine-ground flour." "How much margarine and sugar do you put into your dough? How long before serving do you start baking? How large is your staff?" Our questions came hard and fast.
Mr. Karvan smiled at our interest and said, "As to your first question, about ten percent of the bun dough is margarine and sugar. We have to start baking the day before. We have a staff of ten in the bakery.""And how large is your oven?""60 by 40. We have three such ovens that hold about four hundred and eighty buns at once: '"How much coal do you need? Do you get anthracite or brown coal?" "Brown coal, of course. We use two hundredweight a day, sometimes more."
"I have often wondered why there are sometimes bits of margarine floating about in the sauce we get with our dumplings. Is that due to bad mi~ng?" "Certainly not. Sometimes we add more margarine to the sauce to make it thinner, and then it doesn't get absorbed because there is too much of it. It can't be properly mixed with the other ingredients: ' "And what are these other ingredients?" "Flour, sugar, cocoa, and milk. Then the mixture is steamed.