Smyrna times., 1877-02-14
mise e//UH e OMS .
The Great Hotels of Philadelphia and
How They Cook.

reporter of the Philadelphia Times has
been visiting the kitchens of the four
biggest hotels in that city, and here is what
he says about them: At the
CoLoNNADE HOTEL,
Mr.. Crump, the steward, was found in his
once, setting bulls. "All our purchases are
c3sh daily" he said, after which they are
placed IN our general store-room. Nothino
out coal Is received at the hotel proper; pro
visions, meats, etc, are received before nine
O'Clock every morning, on Arrison street,
back OF the hotel, and stored in the RANGE Of
houses, of which we use eight. All articles
are weighed by the receiving clerk and
separated; meats, poultry, fish and game
10 one store-rOom, -four to another. and 50
forth. Milk and table butter are kent in
the dairy. The receiving clerk also acts as
distributing clerk, and allows nothing to
leave the store-rooms except on reouisition
oil the cooks, who are in turn held re.
sponslble for deliveries to them. We will
now 60 to our kitchen and see what the
cooks do with the articles"
The kitchen was found to be large. airy
room; on one side the ranges. before which
three white cooks, with white cans and
aprons, were busy roasting meats, poultry.
ETC., on another side were the vegetable
cooks. Before them on large steam tables.
We're receptacles for the finished meats and
vegetables. The meats pass to the carver.
and the artistic manner in which. bv n
dextrous use Of the knife, he dissected the
luscious turkey and sliced the tempting
meats lot delivery to the silent walters was
astonishing. An inquiry as to the amount
VI provisions necessary for the hotel dailv
or0ugnt forth the response: 1900 pounds
VI oeei, % OF mutton, IS Of veal, IS of pork,
lou oil poultry, barrels -four, 90 dozen of
eggs, ID pounds Of coffee and 5 pounds of
.ea' am not able at present to give YOU
.le amount OF sugar, rice, fruits, confec.
tiohery, canned goods and the numerous
~ et'oncohltants, but they are in proportion to
'he otner items have given you. Our ice
cream Is made by steam the same engine
serves as tire-pump and runs the laundry
machinery. ! wish to call your attention to
the working of the pump" The gentleman
mere gave the writer a display of the
ethclency of the fire department. eve
nave hose hung on the walls of every hall
IN the building, and this electric alarm
hotihes the engineer in the cellar. Our
coal LOT which we use four tons a dav) il
stored here. The employees in the kitchen
department are one steward and assistant.
one baker, one pastry cook and two as.
slstants, one tea, chocolate and coffee man.
TWO vegetable cooks, six dish and glass
washers and six miscellaneous servants, %
inall."
hotels i''i''
THE CONTINENTAL,
was next visited, and, after a iourney
through mysterious dark passages and hall.
I;ays' on opening a door, large well.
s;Sn room was disclosed, on the south
80, VI which was a long range and
wL9atr Laoer OF roasting jacks -Four or five
'e tnLI" cooks were behind large marble
hi: III ana IN front of the ranges one busily
1iing on1 juicy steak, another watching
troa.: oastlng plump turkey, third |
r,oa toothsome beef roast in a similar
ca;a;l' and a brace of pheasants were re. |
oooJ" attentlon at another's hands. The |
Ous ior the hotel are all received ON
morS: aCl street before eight o'clock in the |
mhg' The accounts are kept in similar |
E,.n' Ei'er TO the Colonnade, if anything a |
arc e ~ more methodical, but the store-rooms |
gonoD y. greater capacity. On entering the |
stran"I store-room visitor imagines he has |
Barso, INTO some wholesale grocery house. |
in Io ol sugar, Hour and liquids are piled |
contn;s neat rows, shelving along the walls |
cratau aih immense quantities of cans, boxes, |
ws;,; OF eggs, packages all filed and
IN Hohg Tue orders of thesteward. Between |
stap tpgE ana Sl,590 worth of goods are con.
fbsa.niiy bn.niy Kept on hand in this room. In the |
AZ 6b'ones a shop about $500 worth Of meats,
as sn M ana game Is kept. The room is as cold |
h. booL an iceberg, Depending from numerous
lUAs la"o Sc Were ribs of beef, capon, loin of pork,
AZ oI mutton, turkeys, chickens, white.
tn, terr,' pass turtles, quail (ths was in season.,
tn pln, venison, canvas-back duck, etc. |
baSo mix and table butter is also kept
-''s' Every pound is charged as il leaves !