Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-03-04
FEEDING THE MULTITUDE.


De managed.
TWENTY THousAxp PIECES OF cHrxa wAsx-sr,p-
PLIES foR TEN THOUSAND HuxoRY ouKsrs-
BoLpr AND HIS CHEFS
The kitchen attachment 10 the grand inau-
gural ball Is ready to meet any aud all demands
which may be made upon ID by the thousands
Of hungry ones who will promenade or gyrate.
or both over the polished surfaces of the tiles of
which the floor of the great ballroom is
composed. The huge force of cooks. bakers
and diswashers has not labored in vain il the
quantity of their product is the standard on
which judgment is based.
Temporarily hitched on TO the north side of
the immense brick structure in Judiciary square
is frame building, and from this place savory
odors have been escaping all day and the passer-
by might have heard the rattle and CHATTER of
glass and chinaware. A STAR reporter suc-
ceeded in getting in there yesterday and. under
the joint guidance of Mr.. George E. Boldt. the
celebrated Philadelphia caterer, who will pro-
VIDE the good things tonight. and his general
superintendent, Mr.. Thomas NJ. billiard, tour
was made OF the territory over which the chef
reigns supreme.
THE KITCHEN
ID
the correct thing as any temporary structure
could be. At the eastern end. about 80 feet Of
the room was occupied by busy women. hard at
work washing the twenty thousand pieces of
chinaware and stacking them up in convenient
places. The washing had been going on for
Two days and was not vet finished large
steam engine and boiler an engineer. and suffi-
Gent supply of fuel kept the temperature up to a
comfortable figure, afforded ali the necessary
steam heat and kept big tank of hot dish water
ready for use at any time. Just beyond the
engine was row of six steamers or reservoirs
Two were OF copper with a capacity of 100 gal
Ions each, and from these an attendant will
draw all the coffee which will be imbibed to-
night at the ball The other four are of galvan-
lied iron, with a total capacity of $40 gallons.
and they will be filed with terrapin and steamed
oysters. On the north side of the kitchen, be-
yond the steamers. were four large closets with
shelves in them. Each compartment is lined
with tin, and the whole affair has beneath it an
abundance of heating coils, so that the GRO
QUOTES and other hot edibles will be kept warm
until somebody wants to eat them. An ls-foot
french range is in place, and there everything
was in order for the fray.
THE CHEFS HEADQUARTERS.
AT the western end Of the kitchen the princi-
pal chef, NJ. Emil Herderer had his headquar-
tiers. He was surrounded by cooks and
bakers of all sizes and degrees of ex-
cellence in their callings. At the table,
which was almost as long as the room, there
we're no fewer than % cooks, and some of them,
perhaps all, were artists. A few were laboring
on the pretty pieces of decorative work which
will ornament the buffet, and of this feature
Mr.. Boldt was particularly proud His men
were to make every one of the centerpieces of
the pyramids, and of the hundred other pretty
things which make the edible features more at
tractive and appetizing. 1t was interesting to
watch the CnttnO mt nf tho tfax-, ,aI
pieces OF plastic material, to see them being
fitted together and to admire the harmonious
whole as 1t was built out of a conglomerate
mass of figures and flowers, fresh from the
hands of the snow-capped and white clad
cooks. just what the material was is known
only to the chef, each one of these gentlemen
having some composition which he believes is
better than that used by any one else. One OF
the really clever pieces of work was an old
beehive in sweets, and another good
piece of work was George Washington cherry
tree, provided with cherries, Ratchet and all.
course of construction.
A pyramid of quails will be rather novel
feature. Some of the birds will be dtI natural,
and with wings extended seem to be on the
verge of flight; others, and the great majority.
will have passed through the cooks hands, and
can be lifted off their perches and consigned to
the interior department Of those who like
quail
FOOD FOR THOUSANDS.
The quantity of supplies for the feast is be-
iieved to be more than equal to the demands
which 10, 900 voracious people can make-upon
the buffet Mr.. Boldt has been careful to ar
range for plenty of everything. OF oysters
there will be 1000 raw, while Of the po,lla and
steamed varieties, As, 900 have been provided
for. Lovers Of consomme will have 200 gallons
to work upon, while admirers of chicken cro-
,af+ 49,
stock. If there are 10000 people present, then
seven-tenths of them can eat q sweetbread pate
each and there will still be a few left. The
stock Of terrapin amounts to 800
gallons, and those whose uneducated
palates do not appreciate the great
z 900 assorted sandwiches. OF salads there will
be $50 gallons, 800 of them chicken and the
balance lobster. One hundred and twenty-five
Virginia hams and lbs beef tongues viii be
sliced up as occasion requires and $50 boned
turkeys will assist in cloying the appetite of
those who delight to feast on the sayory meat
of the great American bird. A thousand boned
quails will deck the board. Those who hunger
for pate de foie grds and game pate will have
ample sources OF supply, there being 500 pounds
of the former and 500 pounds of the latter.
One thousand quarts of ice-cream will be there
charitable line Of endeavor valuable assistance
will be rendered by 800 quarts of Roman punch
and $50 quarts of orange water ice Ten bar
rels of assorted cakes will accompany the re-
frigerative refreshment. Seven thousand rolls
and 500 pounds of loaf bread will form the
of the repast. There will be no
lack of cream and milk, $50 quarts of each
having been ordered. Seventy-fiye dozen
punches of celery and 6 barrels of lettuce are
also on the ''little list which Mr.. Boldt had
prepared. Chef Herderer thought that 400
pounds of coffee would be enough for the occa-
sion, and that quantity has been provided.
THE BUFFET.
The decorators are at work on the buffet. but
the effects which they are arranging cannot be
outlined until they are complete The buffet
is $50 feet long, and is divided into three sec
tons, each in charge of q chef. Chef Herderer
who is chef of the Bullitt building. in Phila-
delphia, is supreme. With him will be NJ
Kusimier, chef of the Bellevue, and NJ. Caron,
chef of the Stratford. The chefs will remain
in the kitchen during the serving of the supper
The Bellevue Daditre fhote-Baptiste Revelli-
will have charge of the walters, and will be out
side among the people seeing to the service. In
each section there will be q head waiter The
entire corps of walters will number 200, some
Of them white, from Philadelphia, and some of
them colored, residents Of this city.
EVERYBODY TO HAVE CHANCE
Mr.. Boldt says that the great trouble which
has always been present at buffet suppers is in
the fact that only those persons who get right
up to the buffet are properly served This
difficulty he expects to avoid by stationing
walters feet apart on the outside. These
men are not, under any circumstances to move