The Delta independent., 1889-07-02
Restaurant Magic.

II you will look over n bill OF fare in
any of the cheaper restaurants you will
see four or five kinds OF soups. three or
four kinds OF fish, half n dozen sorts ol
roast meat, game and poultry. made
dishes and entrees. No doubt you have
noticed that aud wondered how under
the sun q kitchen, with range big
enough to cook and keep warm all
these dishes, can possibly find space
in less than half acre. Yet IL you
should order every dish on the list you
could get II, Or something that would
answer for it, and the kitchen whore
all these gastronomic wonders are
turned out is not as big as the kitchen
in an average private house either.
Most wonderful OF all. for all the count
less variety Of dishes on the bill OF fare
there are not moro than a dozen dishes
in the Kitchen.
You see it is all In tho carving and
the dishing. Here is big boiler OF
clear soup. II Is made-uever mind
how. You draw "a big bowl out OF il
and from big pitcher by its side you
pour in little thic.tening, give it a
stir and there's your corsommc. Into
the next bowl you fork n lot OF boiled
maccaroni, and there's your maccaroni
soup. Tho next order is for vegetable
soup; you pitch in lot of boiled veg
etables. and there you are. by having
u few other Ingredients handy you can
get mullgatawney, ox-tail, chicken, to-
mato or rice soup out of that same big
boiler filed from the stock barrel.
How's that for rodera necromancy?
Well, tho next thing on the bill OF
fare is fish. There ARE two kinds,
baked and boiled. The first slice you
cut off Is boiled cod, the next Is had
| dock. and tho next is halibut, tho next
| is blue fish. In the next pan Is a
baked fish. 1t has all the various ca
pabilitlcs possessed by its boiled
brother. When the two fish swan In
the sea they were good. plain cod.
| With the aid OF little sauce they can
be almost anything in restaurant.
Here is a piece OF roast mutton and
| there a piece OF roast beef. II Is nc
trick ut all to transform them, with
the carving knife deity welded. into
roast lamb, roast rib or roast loin.
With little delicate treatment 1t can
| become roast vcnison. roast bear OF
OF the other roasts on thas wonderful
| bill OF fare. Ono cut Off that fowl.
| there Is roast chicken; the next Is roasi
turkey. Slicing the dark meat careful.
! ly makes II pheasant. Adding fish oil
| after the operation and throwing or
| plenty OF jelly makes 1t duck. The
veal becomes rabit, slowed chicken
lamb pie or good honest veal, just u;
you please.
When the soup is thiclcned n good
deal and rice curry powder is thrown
in you have very good curry. When u
is thickened little and stewed kidney
are added you have tho ever popular
kidney stew. Tho addition OF pieces
fished out OF the bottom Of the boiler
with sort of oyster tongs will make
almost any kind OF stew OF it.
You Gun always bet on the hash
however.
There is not much room for de
ception either In thut crowning atrocitj
OF American cookery, tho pie, bu
when you get to puddings tho father o
lies lets himself loose. Bcrmudn 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. Th.
boiled rice OF the vegetable table Il
made into rice pudding in jiffy will
some milk and n little nutmeg The
tapioca, sago and manico puddings nj
come out OF the same dish. There II
no difference that the most export car
| discover between cottage pudding nnt
| puddings OF half dozen other fanc'
aames.-American Analyst.