The Odessa leader. (Odessa, Del.) 1892-18??, 1892-09-21
in A BIG HOTEL KITCHEN.
THE MYSTERIES OF
THE COOKS DOMAIN.

4 luiIActu ultht COOhr, I'LL vi Ltlcn De-
longing to the masculine gender,
are kept busy from morning until
night. Besides these are four girls who
cook the vegetables, and two more who
make coffee and griddlecakes every
morning; two confectioners, two men
who devote their whole time aud talents
Ito the manufacture Of ice cream, aud
three men bakers who have each their
girl assistants. Above them all is the
steward, who is the, general manager of
the kitchen, and beside the various cooks
are dishwsshers, oyster openers and all
sorts Of workers, until the force makes
up small army. One girl docs nothing
but pare vegetables all day, from six in
the morning until six at night. Others
cut bread, while another shapes aud
decorates the salads. One man deyotes
his time to cleaning knives and forks,
which he does by means of an emory
wheel. And SO 1t goes, the work being
divided into so many and various heads
and subheads as TO utterly confound and
astonish the most experienced house.
keeper.
Near the swinging doors is the cary
ing stand. This is long, low heater,
upon which is liue Of covered platters.
On the first of these is roast turkey, on
the next roast beef, then follow lamb,
game, young pig, and all the rest. And
at the liveliest hours of the noon rush
the carvers have to work with almost
marvellous dexterity and swiftness.
| Beyond the carvers are the dishwash-
ing tanks and the closets for hot dishes,
which are in front of the carvers' stands.
The great tanks for coffee look as If
they would never get empty. Another
tank is for hot water. When an order
is given for tea the waiter goes to the
storcroom, where girl measures out the
required amount of tea; he then draws
from the tank sufficient boiling water
and starts for the dining room. BY the
time he has reached his guest the tea is
drawn.
Another continuance close by is the
egg-boiler, where, by turning faucet,
the eggs, which have been placed in a
receptacle for the purpose, are sub
merged with boiling water aud cooked
s'to turn"
Then there are boiled meats in kettles,
soups and entrees and vegetables, all at
separate stands, all kept warm in kettles
or earthen crooks standing in hot water
over ''heater." There are two great
roasting ovens, one of which is heated
red hot, while in the other and cooler
one, savory roasts await the carver's
hand.
Near them are the broilers-one for
steaks, which was imported from Eng
land long ago, and which requires {
glowing fire of coke that it may do it:
s'perfect work." and the other for fish.
At the back of the kitchen is the great
stock kettle, the soup kettle, the vege
table boilers and every other imaginable
device for cooking, and above all ther,
J is delicious sense of order and elem
illness. Every refrigerator, every close
and every receptacle for food is thor
!oughly cleansed every morning. orde
and regularity are observed in the ssor
ing of fresh goods and In dealing the
out to the waiter, SO that nothing bt
, comes stale or old.
, The great fish chests, where lie tn
| Ndlluuo hluuo VI holl puChCu III lCtY I'll
I refrigerators where the fowls are store
on their clean, cool shelves, as well 4
t, those where the cold meats are kept, ar
thoroughly looked after. The re
Erlgerator where repose the game bird
a in tempting rows, from grouse an
= canvasbacks down to quail and reeC
birds, is most appetizing sight, and,b
observing order in the manner of putin
+ lin and taking out the game, fresh, 10
q The chest. The refrigerators are,
II course, back of the kitchen. Some
L them are actually large closets store
l' with every Imaginable sort of meat ar
y game.
70 At the oyster bench man is kept bu
IS from morning until night throughout t
1 season opening the luscious bivalves.
,r Back of these is the great store roor
Is where are kept barrels OF -four by t
score, meal OF all kinds, and great cas-
" of crockery, imported directly from Par
re a score of hogsheads at time. STAG
Sc upon stacks of plates, cups and dishe
ie lof pattern familiar to all good dine
It. stand on the long shelves awaiting th,
il turn for active service. Upon bel
st asked what the breakage amounts to
n this hotel, the ste ward laughed and sal
swell, I'd like for my salary just
breakage for one year."
In this region, too, is the room dev
ted to cutting up pork. Here twer
hogs week are made ready for
cooks hands. Close by is the ro
no where sausages are made and meat
chopped, and not lar away is the lard
M where are stored tubs of butter, chez
of all kinds, cupboards OF fragrant Gig
,-u and other things of life.
In the first storeroon are kept p
, served fruits, tea and coffee, spices,
ne irigerators filled with ice cream, tu
frutti, sultana roll, charlotte rus
yes whipped cream and more dellcacies II
one can remember.
a The ice cream room is an INTEREST,"
spot. One could hardly believe so m,
mi ice cream would ever be called for. I'll
there are the pastry cooks rooms and
II bread bakers, with their great Du
ny ovens sending forth the most delici'
smells.
~" II lar5e proporllou VI tue Hllh, pu1l
eggs, cheese, cream, pork, etc., USED
is DUR best hotels are procured direct Fl
the farmer. In some cases the prophet
yer own large farms themselves, finding
cheaper to raise and transport their q
!, produce. Some estimate of the amo
'ne of these substantialities may be for1
when it is said thatan ordinary city III
is uses on an average ninety barrels of #
in month, or three day, and betw
tnt four and five barrels of potatoes,
inn pounds of butter, aud from 100 to
dozen eggs in day.-New York adj
sed User.
tho
A Bar0metric Stone.
life oro ~ tho most cpr;o,. stonaa in