The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1889-06-29
Restaurant Magic.

Ii you Will look over Dill or lare In
any OF ths cheaper resta,irantsy you will
see four Or five kinds Of soups, three or
four kinds Of fish, Half a dozen sorts of
TOAST meat, game and poultry. made
dishes and entrees. No doubt you have
noticed that and wondered how under
the sun kitchen, with a range big
enough to COOK and keep warm all
these dishes, can possibly find sp ;ce
in less than half acre. Yet if you
should order every dish on the list you
could get 1t, Or something that WOULD
answer for ii, ttnd the Kitchen where
all these gastronomic wonders are
turned out is not as big as the kitchen
in all average private house either.
Most wonderful of all. for all the count
less v,riety of dishes on the bill OF fare
there ara no. NOR, than = do1o1 dishes
in the kitchen.
You see it Is all In the carving and
tho dishing Here Is big boiler of
clear soup. 1t is made newer mind
how. You draw big bowl ont OF it
and from big pitcher by its side you
pour in a little thiekening. give 1t
stir and there's your eonsBmme. Into
the next bowl YOU fork a lot of boiled
.iaGcaro1i, and there's your maccaroni
soup. The next order is for vegetable
soup; you pitch in lot of boiled veg
ct ,bles. and there you are. BY having
few other Ingredients handy you can
get mullgatawney, Ox-tail, chicken, to-
| mato or rice soup out of that same big
boiler filled from the stock barrel.
| u~,v,, kl,,{ for M al ,r-, t,aar Onvp
Well, the next thing on the bill OF
fare is fish. There are two kinds,
bakel AMI boiled. The first slice you
cut off is boilel cod, the next Is had
dock, and the next is halibut, the next
is blue fish. In the next pan is q
baked fish. 1t has all she various ca.
liabilities .p8ssessel by its boiled
brother. When the two fish swain In
the sea they were good, plain cod.
With the aid OF little sauce they can
be almost anything in a restaurant.
Here is a piece Of roast mutton and
there piece of roast beef. 1t Is no
trick at all to transform them, with
the carving knife deity welded, into
roast lamb, roast rib or roast ioin.
| With littlo delicate treatment it can
become roast venison, roast bear or
of the other roasts On that wonderful
bill OF fare. One cut off that fowl,
there is roast chicken; the next is roast
TURKEY. Slicing the dark meat careful
ly makes it pheasant. Adding fish oil
after the operation and throwing on
plenty of jelly makes it duck. The
veal becomes RABBIT, stewed chicken,
lamb pie or good honest veal, just as
you please.
When the soup is thickened a good
deal and rice curry powder is thrown
in you have very good curry. When 1t
is thickened a little and stewed kidney
are added you have the ever popular
kidney stew. The addition of pieces
lished out OF the bottom of the boiler
with sort of oyster tongs will make
almost any kind of stew OF it.
You can always bet on the hash,
however.
There Is not much room for de-
ception either in tn It browning atrocity
of American cookery, the pie, but
when you get to buildings the father OF
lies lets himself loose. Bermuda pud'
ding, New York pudding, plum pud-
ding, are all sliced off the same loaf.
The hot pudding of to-day becomes the
fruit cake cold OF tomorrow. Inc
n5oiled rice OF the vegetable table Is
made into rice pudding in jiffy with
some milk and little nutmeg. The
tapioca, sage and manico buildings all
come out OF the same dish. There is
no difference that the most expert car
discover between cottage pudding and
buildings of half dozen other fancy
names. Analyst.