New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-02-16

of each dish each guest is going to eat for, of
course, one eats the same quantity Of all.
Having guessed 10 this close possible, |
make out an order on which the proper quantity
of every article is set down, and hang it on a.
bullctin-board in the kitchen. Let Inc show
YOU"
IN THE KITCHEN.
The conversation had been going on in the
caterers parlor at No. 6 East Fiftcenth-st lie
now led the writer downstairs, through armies
Of shining pots and kettles and pans, TO the rear
room in the basement, where n score Of cooks
al work making all sorts Of good things.
Everything about the kitchen was wonderfully
clean and bright and understanding. The bull
letin-board was marked of in divisions, one for
each day in tie week, and arranged so that the
chefs could know at a glance the entertainments
on hand for every twenty-four hours. The writer
counted thirteen orders for dinners, receptions
and luncheons, all in the course Of preparation.
How long does it take TO make ready one Of
these dinners?" the writer inquired
In cold weather from five TO six DAYS When
the weather is warm we have to limit ourselves
TO two or three days, as the material will not
keep had TO get up the New-Year's supper at
The Metropolitan Opera House in three days.
You remember how warm the weather was"
Where do YOU do your cOolling?'
VI was coming 10 that. The entire dinner is
prepared here, after which it is carefully packed
in hampers and boxes. and conveyed to the house
where il is TO be eaten. Most private houses are
fitted win excellent ranges and on them my
chefs do their cooking"
You leave nothing TO the home cook"
Certainly not We take entire charge of the
kitchen. ] could not be responsible for the dn1
ner otherwise"
DO you furnish walters, too?'
Invariably
you must keep an army of them"
"Al are not regularly employed. Most of
them extra men. They call here every NOM
Ing in large numbers TO see if their services are
required, and I have no trouble getting as many
as | need at any time short notice"
Il suppose you don't bother about the dining
room. The hostess looks after that
Indeed | DO. The dinner itself is scarcely
more important than the arrangement Of the
tables. and that is a matter TO which | pay par
tcular attention"
is the arrangement of the tables according 10
prescribed rules"
There is a good deal of latitude. but certain
unwritten rules are followed When there are
less than twenty persons TO seat we usually place
them at one large table rectangular or round, but
when that number is exceeded it is better 10 use
small tables. as they can be better served. We
generally put six persons 10 table The cNpan-
sion Of society in Ncw-York in the last ten years
has been very great. and the size Of private din
ncrs has increased enormously II used to be con-
sidercd big thing to have ten or twelve guests
at private dinner, but now il is common enough
10 have from twenty to eighty. The average
dinner party. however, numbers from eighteen 10
twenty Where receptions a few years ago MIN
hered from 500 TO 400 guests, they now number
from 600 70 900
What is the cost Of nice dinncr?'
THAT depends on the wines and flowers An
excellent dinner for twenty persons can be served
at SO a plate. The flowers will cost abont Sl25
and the wines from 81 TO 50 Il head AZ Mrs
Astor's ball few weeks ago, the finest cntcr;ain-
ment she ever gave. the wines the supper table
were very fine. Her Stcinbcrccr Cabinet cost Sl5
a bottle The supper at the New Years Ball at
the Metropolitan cost only s. 30 a plate, without
wines BY the way, You might be interested In
reading this note concerning it,