The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-04-17
Was responsible for the meals served IN

was responsible for the meals served IN
hotels.
ut is d fferent in different cities" re-
piled the clerk. "In New York, Chi
cago and some other large cit es the
bills of fare of the leading hotels are
arranged by the head COOKS. The best
hotels in Detroit. with but one exeep
ton. ass On that work to their stew.
aiCs. The table of the hotel excepted
is looked after by the propr.etors. who
have made quite a reputation in that
line. The stewards. whose chief duties
are usually to purchase the supplies
and attend 10 the carving. are second
ed in their work by head cook, who
in turn depends on a number of second
cooks and their helpers and vegetable
and pastry cooks. This staff. which in
SIZE is REQUESTED by the business of the
houses, is. with the exception of the
vegetable and pastry cooks, made up
of male help. In few hotels women
are employed as pastry cooks.
But few women are engaged as
cooks except in very small hotels. They
are not competent. A woman cook
will scarcely make one thing twice
alike. They take too many chances;
trust to much to luck. and in conse-
quence fail repeatedly. They hardly
ever prepare their dishes according to
any liked rule as 10 the weight or
measurement of the ingredients. On
the contrary, they are disposed to lump
| things; about teaspoonful of this,
about cupful of that. and when near
ly done stir in little seasoning.
They pay no attention to the size of
the teaspoon or the cup and insert
| the seasoning when and where it may
please their fancy to do so. Now. a
man cook works quite to the contrary. ="
/ continued the hotel man. every in
! cred ent he uses is as accurately meas
ured and weighed as though a part of
a druggists prescription, and the mix
ing and cooking OF the same are calcu-
lated and med as carefully as the hours
allotted by the doctor for the patient S
med cine. Even the purity and charac-
ter of the goods are inquired into.
| Nothing is left to chance. and hence
there are no failures to be followed by
that feminine excuse: Il don't see why
it is should have such luck; cam
understand it.
"But how do the cooks know wha.
quantity to prepare?''
Easy 'nough. About ten o'clock
every morning the office furnishes the
head cook with list of the probable
number of guests there Will be at din
ner. In case of an unexpected rush
subsequent to that hour. supplementary
| lists are sent to the heat cook. aud if
he finds there is likel hood of anv of
the dishes running short. he will order
one or more of the second cooks TO dis
continue dishing and prepare second
! dinner. A first-class hotel prides itself
in always having enough of everything.
but occasionally houses that make a
| special effort to secure novelties as soon
"a they appear in the market. are I'M
able to satisfy late corners, owing to the
limited quantity obi ainable. Meats that
are left over can be served cold at SUBJ
seguent meals; the pastry tina. remains
generally goes to the help; otherwise 1
lear they would not get many fancy
dishes IN theirs.
Wages? They take a vide range.
| In Detroit there is one cook. French
man. who receives $1,000 year and
his board. That is the highest price
pa d i'm the city. Other first cooks in
the lead NC hotels receive from 5000 to
$500 and board. The best of them are
foreigners. Second cooks, or broilers.
as they are sometimes called. are paid
from $50 to $50 a month; head vegeta-
bic cooks receive S25 to s35, and their
assistants from 80 to S15 a month.
Head pastry cooks demand from S25 to
800 a month. according to the house
| and the ability of the individual. In
most hotels the pastry department is
entirely distinct from all others. II
provides the breads. cakes, pies and
pudd ngs. and, when the facilities OF
| the house allow. furnishes the ice
cream. ices. jellies and canned goods.
The wages of amajority of the pastry
cooks will average about S25 to So a
month. Of course. in cities like New
York. Boston and Chicago wages for
cooks are quite different. Here wages
for second cooks and helpers are spme-
what lower in winter than in summer.
! owing to the close of lake navigate
which during the warm months fur
II shes employment to large number
of cooks of medium ability.-Dctroit
Nc,rs