Telegram-herald., 1890-10-13
HIS ROYAL 'ICHNESS
Ths Coed Things ths Prince OF
Wales Fesds On.
A CHEF AID ElEyEs ASSISTANTS.
thsy sac saits of fss Rssaa. Ia
nhieh 60 Prepare the ksFsI Dia.sEs
a Tee sf J4m H9s Haaarsa
foaa4s 81 Mat = DAE.

seeeiai c0Frss20uaeass 90 IsLsszAs-HksALD.
Ia July lsst ( s.s successful ia pass
~ the scaEiet-an g0ld-cl0Lhed gentls-
men At the Marlborough Heuso. the
town residence OF the Prince OF Wales.
and a dshcious od0r arising from the
cooking OF a. things good. led me 10
the far corner Of the yard wheFs \. .
Msnagsr, the Princes chef, governs
little array OK eleven skltal folk, who
have a suite Of soine eight or ten rooms
Al their disposal Tor preparing tns royal
DINNERS. / arrived al lucky moment
they were just making strawberry
jam. P0ts of il were on the tables, and
a copper Jam pan - slowly s.mmering
on the IRE.
quite a ton o. jam : made here in
season. Most OF the fruit comes from
>andnugham, where there are some
grand gardens, and a peep into the cup
board Ia the pastry room soon reveals
tne choicest OF gooseberries IN hampers,
juicy grapes M wicker baskets and
boxes OF refreshing straw berries labeled
OF R.H.'s straw berries, the gardens,
candnngham ll = the big garden
parties a. Marlborough house which
test the capabilities OF tie pastry de-
partment, for this room has 70 provide
a hundredNe weight OF cherries. hun
dredweight and q half of straw
heFues, beslCts % quarts of cream.
on such Occasions. To this must
De added 500 peaches, "A dozen or two OF
piucapp.es. 90 los Of grapes. 800 plates of
pastry OF every variety, 6 dozen plates
ot deucately cut bread and butter. l4O
quarts ot ce-cfeanl, 80 gallons OF lem
OnAde, and Is gallons OF orange ale.
In the ''pSsty,' from 90 to loo egg are
used daily, loo .,- OF white h0ur and
close on 10 30 Us of butter every
week, not fO-g. ttng daily con
sumption OF from l2 20 80 quarts of
milk. Prom 10 CO Is los OF sugar are
daily needed for pastry making.
Here ia the y ,etable department \
couple OF maids re busy Smelling peas
BASIN after bas.u ls being filled, rs the
mmhle fingers sip the peas from their
jackets. And another has got her eve
and showing fine hearts TO view, float
ing about m huge square cI.tern.
Sometimes sixty cshbages are cut up at
Marlborough House for the day, and
invariably a couple OF bushels OF pOta-
tOcs are peeled.
Here is the kitchen-a very fine, lof-
ty. and spacious one. Beware of the
oven n the corner; a human being
could easily get inside. IL Will cook
score of joints at one time. There are
from Il0 to l2O people % be daily pro-
yided for at Marlborough House, and
200 pounds of meat : cooked every day.
AT Sandringham $50 pounds is often
cooked. ana, though here in town. the
meat comes in every morning. At the
Frince's Norfolk home coo pounds Of
meat may often he found hanging up
IN the larter. Forty gbt fowls are
cooked iu an "0rdilary' meal at his
Royal II HlgLuess's town residence.
Ine BIZ range is ablaZe. IL only takes
two and hait hundred weight Of coal
20 light Il. There are four lAmer!can)
gas stoves, two which burn charcoal,
and IN corner stards gas gridir0n. A
slow. gentle amt steady heat warns nv
hand as / place lt within for moment.
Here all the gri.lcd stutf y made ready
the chops aud the steaks are cooked.
The gas = iIt at the top aud the heat
fails down on tIe chO,ce mOrsei3 below.
Yes, the Prince knows good dinner
and he has every appliance for pre-
parug II. Regularly every morning
tie pili OF fare - sent up 10 the Prince
and Princess, and when their ROval
ighnssses have passed" it, the varl-
OJs tasks are allotted.
The linen uscd ls enormous. A van
calls every day O. ietcn the solcd table
cloths and the ike away, and TO bring
back clean and spOtless supply ready
for the ROYAL table. J.P. ANDREws.