Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1889-11-07

How sosne Restaurants lmp1ss Upon the
Principles Of Eeos~ay.
Wnshingtonians who are in the habit OF
IRA ing their ideas Of economy from long
theoretical dissertations on that subject, %
attempting with wizard like adroitness 70
attain astonishing results in cooking from the
MANIFOLD inrricscieso Of French chefs remi-
nisce lce., can find some striking bits Of infor'
mattm from a birds eye view Of the kitchen
OF Q hustling Washington restaurant when
the city is filled with visitors Indeed, there
is = good deal to learn when all Is quiet
along the Potomac. and the capital city 10
slowly moving on In the even tenor u us
~a,. Take q seat at one Of the slippery mar
die top tables, call for and cast an eye over
the inspiring bill Of fare placed on the cold,
business ike slab before you.
Here YOU s.,e four or five kinds Of soup done
I'D In the purest and most stylish French An
nouncement: "Potage a Ia puree de pommes
D. ,erre. 'potage au riz, "potage aux con
~nnme aux eufs poches, eN., etc. There
are also on the list many kinds OF fish, half q
dozen assorted roasts, all kinds OF vegetables
known to agricultural science, any NUMBER
OF made dishes, pies, buildings and pastries to
suit any fastidipus palate.
Looking over the hill Of fare with the wait
er bendins attitudinally with patronizing
lIaute,lr over your shoulder. one hand on the
table. the other on tine tack Of the chair one,
v! did not know would imagine that 70
pl are and keep this immense list of eata-
III y. or the materials subject to order, would
r, rli,f, an extensive range. numerous cooks
o. h. and low degree, plenty OF room and
:. ,:.. AiId as much crockery rs may be found
/ a.. one Of our leading queensware estab
! ..iitents
/, l. perfectly natural and excusable, there
tore 10 I've surprised when this delusion IL
lispelle,i ani the cold fact laid bare that the
entire culinary department is usually no
larger, If not much smaller, than many OF
the kitchens OF small families in W ashng
ton, and that generally one cook, with an
alleged di.l washer or two, comprises the
entire catering OUTFIT
Peep through the opening made by bro
ken -lat in the swinging door or the slit
punched in the time honored screen, which
ar. used for conceallng the inner workings
from the outer world Here comes waiter
fighting and -,rambling through of his kind
yelling out: One vegetable soup. See the
Japanese juggler OF edibles deitly slide the
lid from large boiler Of clear soup made
from the bones and scraps Of beef, mutton,
chicken, veal, etc. Whether these bones
have been picked once by the customer at
the tables in front or not is Il question no one
should insist upon being answered. This is q
time when one must have large bank az
count Of blind faith to draw upon Out OF
this boiler the chef secures the desired amount
Of clear soup and into IL he pops in quick
succession a little dab from each pot Of
row of boilel vegetables He gives this
vigorous stir, and presto! pours into tn.
plate your vegetable soup.
Is It consomme YOU wish. If 50, he pour,
into this clear stock some brown thckening
fluid and there you are. Ii macaroni, pot
of boiled macar 1ni Is at hand, and he forks
few strings into the same clear stock. big
Tin can of condensed OK tail soup stands on q
handy shelf and II spoonful Of this lends Its
favor ii that kind is wanted A little thick
en,ng and kidney from another pot makes
u kidney stew IN short order, A good deal
Of rice, some thickening and a handful OF
curry powder and you have your curry
And on.
See him WELD that magic wand. which
looks 80 much like the carving knife we all
Use at home Roast lamb and roast mutton
come from the SAME joint at Its touch, or by
the all of peculiar sauce and some jelly a
slice of vension will lay before you. Veal is
veal, or it is chicken for salad, or turkey fol
frica,se or rabbit for stew, or it is lamb foi
pie Just ~ he desires and the order demands
As for the matter Of desserts the plum pub
ding aud fruit cake tia, same, except one
is served hot with sauce and the other is cold
The boiled rice used for the curry or rice soup
with milk sugar and little nutmeg becomes
rice pudding Instantly Tapioca and sago
come out of the same dish for furnishing all
the improved connections Of those two pala-
table articles.
Thus he goes ahead with cunning ingenuity,
never at loss to furnish promptly any dish
on tine bill of fare. no matter whether there 10
particle of the desired article in store or not.
There is one thing, however among a few
others, and few only, which deties his crafti-
ness, and that is the boiled egg. When n
boiled is called for, boiled egg, pure and
simple. is the only thing that will answer.
No leftover from Easter, China or painted
wooden substitute can I'll the bill. But then
the yolk OF an egg can impart to his greasy
looking white butter beautiful golden hue
and enter INTO other magical combinations
with him which 60 great way toward ex-
tenuating its refusal to be initiated in boiled
capacity Washington Star