New-York tribune., 1876-02-03
me FRENCH COOKS B4LL.

sPECIAL FEATURES OF THE ffslIVIrIEs-TRIu hPHs
or THE CUIsINE-soME or TuE FINEST PrcGs.
"The New-York French Cooks Ball y is the
plain English OF IT, The bah Of the SOciets Cuiindre
PhtiaHropque de Neto Fork they cal It who give H.
The managers theory OF names - probably the same as
that Of lrs General Gtory in the play She thought
that "poD,me de terre ndt,Tet" sounded SO much
svoetcr than "boled potatoes" though, az WAS sug
gesed her, the potatoes tasted precisely the same In
both languages So the French title OF the association IL
doubtless Thought he dgnfe and agreeable
in sound than the plain English oft would be- But Varia-
ton OF Mil not vary the character OF the ente
taimmen:. Nothing would dignity the latter except,
possibly generous and charitable purpose o the As
soc,ton for ut the OF this Of all the principal
public balls in this city, "swoet charity" Ia the motive
for display and cxtrayagance The annual balls az the
Society are IA far from dnned as II is possible TO nas-
ne They strictly circnmspec always harmonious,
but for all that they arc almost of the fee and easy
sort certainly joyiai ana bosterOus TO happy degree
The one special feature which makes the French Cooks
ball exceptional may be readily guessed nom the name
II is tho dinucr. This Is made up from contributions
from all the s.lltnl and renowned cooks and conee"n
ere Of the city. All OF the first class hotels like the Fifth
Avenue Windsor, Everett, Clarendon. st. Nicholas, Gill;
scy Hotel Brunswick and most Of the Others OF lower
class In New York. wen the chief restaurants such
A. Delmonico's Jauchs and Taylors (now II. Denis
UoteD as we'll ss the chief cOnfectioners, like
M,ilar,l employ chief cooks" at salaries fahu-
Ions 10 the mind OF those who pay Sl5 aud
500 month 10 their domescs. Many OF these cooks ~
HE Metropolis there not merely tens Dut tund
reds OF them GoTCrCceve as much a. @5OO ana SiOou
per apuu for supory sng the cuisine Of thcr several
Embellishments Cooking IN all art with them, ana tley
give o IL a study dey oted that which mauy other
recognized ar;s are supposed 10 receive These and
hundreds OF Other cooks ia minr tsldn,isll,hl, ol
win their wives the Sorite Cirdre PhlnHr0piQ"e.
and annually for | II years past etch mas peth
ae,l .tolncd TO provide FOR tue BAL 0f Inc society
niece of pastry, confectionery, or more SUBSTANTIAL
table. or Courae eaCn enu'Nos 10
ontdo the other, aud when tho pieces are displayed AT
representative Ou hand 10 explain MS cOHuF
button II 10 has any stical or poetical meaning or ts
romosition II II is Intentionally disguised Last night
thirfy tables were lUarl down with the voluntary con
trihutiona of the chief cooks, ana formed q
-igit at once pleasing aud bewilderng Tue
sal,non "a nsh with but one bone, aud that
protnneut special dryclopmcntl forms SOcd -NDcct
fo the artist the Kitchen and ,ideny hVol ohe
for table last night neld salmon In some shape OF
another But no alike In their disglHe-ahu
in form OF curious ana be't'Hu
uasry or confectionery Salmon wearing ihe sls anu
u t~Iuss. salmon bearing al0n the trcUoI OF France;
s1lulon eyouring miniature fish I'm sugar OF eiedhli
salmon uenv dcvOured III turn by DINER Rsh; sahou III
avery form Of every size were " De scch on h siues
Vuqs ueces OF beef, or saddles OF 'iht'oh OF
v,nison aud not only or these, nut OF ahUlopes
tno we're disguised in oyerlays OF Jelly or
tnsfe was violated for oddty with What seemed 10 be
ice cream Patfs (Which II 10 say pes pe.Oulinateu
NJ, to tbe f,yue fish There ates made OF every
roxu bird md disguised in every imaginable color and
rnr of iey olciees de odittes Ia Soyer' the
title under which outlets Of quail dsuised-a nice
d-h formed OF the wing of the quail and the part OF
the breast naturally attaching to IT, cooked In III" o,n-
at, mBuner In which veal outlets are prepared.