Smyrna times., 1877-02-14

L
dish, pitcher and glass pantries are model
OF order and cleanliness. The utmost nnot
ness in dress is required of the servants
Inc whole Is in charge of the steward anC
assistant, who have under their charge i,
the CUISINE department one chief cook, te,
assistant cooks, three pastry and two
vegetable cocks, three carvers, one man O
tne larder, store-keeper and receivin,
clerk, twenty-slX store-room, glass, dish
pantry and kitchen girls. The pay.rol
per month OF this army is about S.. .OGO
10 supply the hotel for a day requires as
pounds OF beef, 10 pounds of poultry. IO-
OF chickens, 2G of pork, 1873 of mutton. q
OF venlson Tin season), 40 of corn beef, As o.
nile de b@uf, 6 pairs red-head ducks. lC
pairs of pheasants, 25 pounds of sausage
9S pounds of butter SIS worth of fish, 20C
quarts OF milk, 81 quarts of cream, I25
dozen OF eggs, 8 barrels, of -four, IS pounds
OF sugar, 40 pounds of smoked meat, 81
pounds OF coffee and pounds Of tea, 10
bushels of potatoes.
The old-established and well-known
GIRARD HOUSE
is conducted on the same plan as the Con.
tlnental. Everything is received at tho
Jayne street entrance before nine O'Clock,
III the morning and consigned direct to the
stOre-room. The urbane steward. with the
reporter in tow, proceeded directly to the
Kitchen. Four or five white-capped cooks
were behind barricade or counter. i'm tho
rear OF which the long range was burninn
brightly, the quick, noiseless step of the
walters to each department-the meat.
game or tlSh-than to the vegetable depart
ment, and from there to the guest. "You
nave quite ajolly set Of cooks" remarked
the reporter on hearing one singing. 'Oh.
yes, was the answer, ''they are a c0ntented
set, and why should they not? The hotel
pays them good wages, and their work at
times only is very hard
Here Is our tore-roOm-unloclinc a
uooF ana exhibiting large wcll-stockcd
room-neXt the larder and butcher shon
where two days supply of meat are kept.
The culinary force consists of a steward and
assistant, a receiving and distributing clerk
a chief and eight assistant cooks. two
pastry cooks, two carvers, ten pantry and
Kitchen girls, and ten glass, pitcher and
dish girls. TO supply the hotel for one
DAY requires two hundred and ten pounds
OF beef, ninty of mutton, one hundred and
twenty five OF poultry, forty of pork,
twenty-five of veal, seventy of venison lin
season., twelve pair of ducks, forty pounds
OF hsh, nine bushels of potatoes. seventy.
hve pounds OF butter, two hundred and
elShty quarts OF milk, two barrels of flour.
one hundred and forty dozen of eggs, thirty
quarts of cream. thirty pounds Of coffee,
three pounds OF tea, eighteen pairs OF
SQUADS, two dozen of terrapin, and six tons
of coal"
THE SAINT GEORGE
Is an exception to the other hotels in
having its kitchen ranges double. The
proprietor gives his personal supervision to
the culinary department. The utmost |
order and cleanliness are observed. The |
general and distributing store-rooms are on
the ground flour, with entrance on Brighton |
street, where all goods are received Before |
eight o clock in the morning. The method |
pursued in keeping accounts is similar 10 |
other hotels The kitchen proper is a
very large, airy room. The cooks 1.-THE |
chief OF whom was formerly with Del
monico, in New York. are ali French. and
were busily engaged in preparing the
dinner. The reporter was attacked with
the same feeling that seized him at the
continental, desire to watch the cooking
process. The roasting jack was at work.
slowly making palatable an entcing roast.
turkey was undergoing the same process
~ another range. One white capped and
rocked cook was tenderly turning a iucy.
nvlting-looking pheasant. The steam
able was loaded with turbot, blackfsb,
mutton, turkey, beef, capon, chicken,
nallard and canvasb back duck. The
vegetable steam table was loaded with the
To manage the kitchen de-
oartment of this cosy hotel REQUIRES n
one receiver and distributor.
our French cooks, six assistant cooks. two
pastry cooks, one confectioner, one man of
ne larder, two carvers, one glass man.
liver man and six girls for the kitchen.
The daily amount of provisions REQUIRED
or the guests is; 5000 oysters i2.OOO
opened on half shelly; salmon, 20 pounds
errapin, 20 pounds; lobster, 30; other
Kinds of fish, 30; beef, 200; mutton. GO:
amb, 20; pork, ham, tongue, etc, so:
eal, 20; sweet breads, 3 dozen; poultry of
I'll kinds, 100; game-venison, grouse.
anVas- back duck, etc, 80; eggs, 100
Iozen; butter, 60 pounds; cream, 60 quarts:
milk, l4O quarts; potatoes, 500 pounds:
lour, 300 pounds; cofee-Mocha, 26
,oundsj Java, 10 poundsj tea, pounds,
chocolate, 4poundsJ coal, tonsi ice. 500
pounds; 4 quarts mushrooms; 5 cans
french peas; 3 cans trufiles; 3 packages
errine de fois gras l Roqueford cheese
quarts wine; confectionery, 10 pounds: 8
punches bananas; 2bushels peas; 3Opounds
White grapes; | box oranges; box
emons; quarts currant jelly; nuts and ..
alsins, lOpounds; barrel apples. !