The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1884-12-25

shsri icins Tho porter-hcuss aud sirlcin
steaks only are taken for ssnderlsin steaks
We buy the tendsrloins themselves
"How about the old conplci ccnceraiag
The goose hanging high" inquired the
scribe, Who noticed soms birds resting ou
galvanized iron plates which were sur
rounded hy ice
"The man who hung goose 10 enhance
lis flavor, would not have palssaslc dish,
was the tcre response That idea "a en'
rlodcd. The only meat which is NO, bet
ter freshly served is mutton, aud that isn't
kept long. Not enIy is the thought OF
keeping meat rspulsive. but IN reality the
practice has been rslsgatsd to iss proper
place among the legends Of bakery
"You have some nics fish, said the re-.
porter, who noticed the shining scales ef
1 number si lake trout glittsring IN the
shadow oi corpsr in The room
"Yep," was the reply, "for the varieus
kinds OF BASS. ahsspshsad and Spanish
mAckarsI, Washington sxcels. Tho rest q
The Ash ws ~ from New York
"who arraasss your bill Of iarsr VA
asked while leaving the storcroom.
"The chief, He each morning sends to
mo his entries, etc.. and arrange from
them the bill for the day, OF course,
know pretty we'll what he will have. /"
know what has bcsu bought for the table.
when you entertain distinguished for
eisnsrs is 1t customary to prepsrs the''
food with reference 10 their peculiar ma
tional characteristics or habits?'
aOh, yes, that is one Of the eourtssies
indeed / may say, one Of tho neoessItlc'
wbichIno wise host would omit
May ask tho peculiarities which ys'
have fouad most noticcableT'
"When the French aud German guest
Of the Yorktown centennial were herr
they occupied separate dining rooms AM
the difference between the two countrie
was strongly marked. The Frcnehme'
were more formal and required much at
tsption in the service Of their food. The
seldom call for more than one dish at
time. while the Germans diusd en- fsmilie
and would call for several courses and on
trees at once The Malagassy enyoys irof
Madagascar, were the most peculiar peopl
whom have met. They would eat u
meat, except, perhaps, little chicken
somo similar food. They were fond
fsh and rice. The latter they require
for every meal; at breakfast, lunch, Dime
and at midnight they asked for rice. Th
| Saimese embassy, who, you will recollee
were here last summer we're much MOI
civilized and we're fond OF American an
European dishes. Still they were neyt
without cnrry and other Oriental food. =
How does your chief know how muc
to cookg How can he calculate the nun
Der of people for whom to prepare the di'
ner?" was the inquiry.
Each morning we make our estima
from the number Of guests In the heu'
, and at the probable number Of arrival
For instance, we send TO the kitchen
estimate sufficient for 200 people. {
that amount we could costly feed 225 pc
sons, aud II rarely happens that oalsul
tions 90 that far out Of the way.
"How many employees have You vi
are connected directly with tho culina
department.
! "Wsll including the storekeeper, Y
steward, the head cook, the night COZ
/. and their yarions assistants. there q
about thirty men,"
''Dc you have separate cook for 20
q seryants2"
"Oh, yesl To certain extent the 81
/. wants consume what is left from tho gue'
table, but that is not their principal sour
o ofsupply.'
"Do You do your own buying or leave
to the steward?'
Eyes, ! huy everything myself Coz
!, around some morning at 6 o'clock. and
I take you to market with me and show J
!, how il is done.
BY this time the Office was reach
!, again; and the hotel mans attenti
having been cailod to business matt
!, he bade the reporter goodbye a
!, the latter returned TO his desk 70 wr
& do gn his recollections OF how a hotel
.naged