The sun., 1893-07-27
SOME OF THE COOKING UTENSILS.

at the Waldorf the cook appeared in the
kitchen with q porter carrying Q long but
shallow tin trunk. painted in imitation
OF alligator skin. When he opened this
itL was seen that inside were a large num-
Der Of small. but e1quisitely clean muslin
bags. each tied with a string at the neck.
There were also several copper. stone. iron.
cluded two copper pots. each OF which was
into shape by hand a silver sieve. almost
fat also hand made: a rolling pin OF
dark. heavy wood: a stone bowl. q curious
heavy stick. about 20 inches long and sha ped
somewhat like baseball bat. and q circular
from the outer edge to the centre. The. French
chef and his first assistant made place for
they guessed in vain as to their uses although
the chefs delicate nostrils scented the odors
SaEif and onions in the stoIe bgw
came down into the Kitchens. He hadn't had
n much Of Ia chance aP to inspect % them the nght
thing and took advantage OF his opportunity.
The French chef noticed that he look ed
ranges and heaps Of dishes. glasses. si Silver. err
ware. and provisions. and tried to keep, track
q sh he hmse to owns
In spite OF his melancholy. nature. and the
sigE language. ascertained from him that he
intended to prepare one OF the Rajahs favorite
native members Of his.suite
d,Fhs. Frst the G9G spread ali his utensils and
ofth muslin bags. revealing powders OF dif.
ferent cqlors and odors.. The latter, were all
but but str9pG but the French experts
%as eo@posed o lamb @ meat balls H''aa aad ries. ns
ali hs the
to the French Idea. all the nutriment-was re-
gether with some onions and garlic. likewise
pounded In the bowl. ana some OF the pretty
wers the 2sr them ma
never seen ANYTHING like it. It made his heart
The RESOURCES Of the great hotel which en- m.
the rice was each fornei m 1ss was twc" the
siae ae OF an american pea and the chef knew nt
count ali the Kernels in the pot % The rce nt aS was a9
put In with the meat balls. and thus their
haySss T6s ,;rar Tere y United; ri -, ,u a..
pancake: Hs seeSred the -four 's1d and wes some
butter from the, chef, and made his dough OF
That he foded ths Cough WRse twice
The m % te Of fo these two dishes occu
ried Ave hours OF the cooks time, and they
were served At the Raiahs iuncheon On sun
ccspt that he substituted fowl for the lamb.
The treatment was the same. On Monday the
@ mrst 9iii OF fare was repeated. The chef hg-
Cd by the Indian cook. he would bo able 10
days OF twelve hours each '0"'
r, Mr. Aziz l'akhAh. Minister OF Revenue to his
Highness told THE Sun reporter that the In.
dian cook was a great expert in cooking rice.
AS everybody who is acquainted with the sub-
lect Knows there is almost no restaurant in
New YORK outslde OF Chinatown where rice
f sostbernrd os 3betaned n the
out avail Mr.. Bakhah said that the tS rst W,.s. as.
ta1nhal tse1nthaal was perfect rice; That can be OBJ
as n Inda ISMhere nnd on n. the globe So well
~ concluded to carry. along SUFFICIENT TO
last during his trip Of six months. The
uteheils were taken also, because the cook
tha, Tas ACCUSTOMED rcs to th9m; Mr.. Bakhah said
entrees. and with various condiments AS ap
accompaniInont to meat Tho condiments md
spGer sdfG which the cook had In the muslin bags.
zedar" ginger. saffron. cloves. and nwti
tmeee; Iheir punEency he attributed to the
net inHet mat they were absolutely pure and fresh.
ns nda Spt Sp hc cf ns sn
Turkey and Persia He said there are ,S yarions us
bmhos bn nron hnt al are kpown hy one name. which
Mr.. Dowat liam. tuo Rajah's secretarv said
Una .nat thn COOK could prepare rice In nll tho coll
or oss OF the rainbow Sometimes a single dish
81 81 raj S would have twenty colors, The beauty
tie 90 eooInR GIGs' K India
i2nd @ OF cnTIy. bnt he doesn't have It often.
Mr. Ram added that the Rajah had no prsin.
ulce hgeinst strange cooking. hut there are
certain dishes oil which he Is fond. which his