New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1889-05-26
JCGGLERY ~ TIE KITCHEN.
THE AMAZING WAY IN WHICH THE PLAIN
YANKEE RESTAURANT COOK BRINGS

YANKEE RESTAURANT COOK BRINGS
MUCH OUT OF LITTLE.
People who arc accusom"d to draw thef IA
PARSONS for economy OF pace from ships cabin,
or for making much ont Of little from, a wizar or for
Surprising results in cooking from the French might
ind striking SMILES for all of these from a
visit to the Kitchen OF some Of the plain. cheap.
American restaurants so plentiful In Ncw.iork Take
look a the bin OF fare. FIRST before Won penetrate
into m" realm Of the nerromanccr who tugSlcS with
the cdbles in the rrar Here you have four or five
kinds OF soup. as many, perhaps. Of Ash half dozen
rIass. and ample array Of made dishes. pies.
buildings. etc. and all the vegetables. canned or
fresh, In ordinary us" anywhrm on" who dbl not
know might suppose that 10 cook and keep ready
IN Quantities such All array OF dishes would require
mmrnse range. several cooks and plenty Of space
for the plates. etc, to serve
Surprise IS natural then. whom II IS discovered that
III" entire kitchen Is no bigger. even smaller an
thar Of an ordinary house. and ono. at most two.
assistants to wash dishes Is all tho hop the plain
Yankee cook rcqurs. How IS this possible sand
aside and Hero comes a waiter with an order
for vegetable soup. Tho cook fs the I'D OF big boiler
Of clear soup. made by boiling bones ana scraps Of
beef. mutton, chicken. veal. etc. Whether these
bones have once been picked By tho customers the
tables outside 1t would be better. perhaps. not to
esquire. To enjoy yourself az a restaurant where
have, first of all. faith. ont Of hts boiler the cook
dips bOwlfu 81 tho clear soup and into It he pops
IN quick succession a little from each pot Of boiled
Vegetables he Is serving for that day. Ito gives II
all stir. and prcs'oi There Is your vegetable soup
Notice all Tho orders for soup thai come In and for
every you will see him go first to no big boiler
Is II consomme1 From a big pitcher he pours into
tho clear stock some brown thckcnng hud. Is It
maccarUnIr pot OF boiled maccarpn IS at hand
aud he forks few strings into the bowl. l. II OK
nl' A big tin Of condensed On tail sop stands on a
handy shrlf, and a spoonful lends ITS flavor 10 the
took. i It chicken lie thrlSts a pair Of tonGS
into III" boiler and brings up morses from the depths
until enough scraps OF chicken found TO pass
muster Is It tonsto' A squirt Of weak but hirk
tomato CatSIip docs the bnS,n'sS. is II rice Some
II the rice pudding Is available. More rice. some
thckcnIng aud hstul Of curry powder and you have
a curly A little thickenng and a Kidney from
aother pot makes the kidney Stew always in lie
nand That Is pretty good is 4 not, for one !" lM;
a nrcromsnccr much less a chit"
see him neat MT that masr wand that looks SO
much like a carving knife. Roast lamb and roast
NUT ton come from the same Joint at its touch, and
10y the aid ot an unctIons sa"c' and some j"Hy; 50
from tho same piece OF beef depends altogether on
his carng The veal is zeal or Is chicken sSI, TOR
stew, o, It is lamb for PIT Just as he desires the
hslIlut. or haddock, or blnrhsh: and Il baked be-
comes baked habut, bluchsh, or paddock at his
simple touch With the al OF a few biting sauces
they h~umr almost anything one can name In the
way 81 fish. 1890 .
When II comes 10 desserts tho DISTINCTION between
fruit cake and plum pudding l. with HIM only ih'
difference h'twTn hot and cod and vaniSh's before
Tho blast from his ov~r. Tho boiled rico OF m"
curry or tho soup. with milk sugar and ~ liftln nut
meg Is Sraichivay rico pudding. Taiiora and sac0
or Of The sam" dish and i Is w"nder how he
hv 4 boiled egg Ia Of the few things that
d"ty his magic. but after watching him for while
ono would hardly BE- surprise" 10 him hr'ng II ont
Of the pot where he gets his potatoes or his onions