St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1895-04-28

not satisfied with this record, the
mania for new structures and more
wonderful improvements is spread
ing, and there are now a half-doZen
gigantic hostelries under way, which
promise to leave the present peers
of the hotel world as much in the
shade as the old-time ones now are.
The wonders of these new hotels
have been described many times.
Most people are famill.f with the
details of a three-room suite which
it cost SO, 900 to decorate, SIS, 900 to
furnish and for which the astonished
occupant pays $50 per day. But
there is one phase of these hotels
which has not been touched upon to
any extent, and that is the kitchen.
In the inns of olden 3me the chief
glory was the product of the kitchen,
and while much has been done in the
hostelries Of today to fascinate the
eye and tickle the artistic in the
guest, the kitchen has not been
forgotten and countless improve
ments have been made in it's man
agement and furnishings to bring it
up to the high standard of the other
departments.
The hotel kitchen is a deep mys-
terry to most people who glance over
the long menu three times a day and
wonder where all the foods come
from and how they are prepared,
so that they can be had at mo-
ment's notice. They don't know of
the army of people below stairs,
the minute system in vogue, and the
studied generalship of the mana
gers, who daily turn out enough
food to abundantly feed the popula-
toin of fair-sized town.
THE LEADING SPIRITS.
There the two great men in the
lower section of the big modern
hotel. One of them is the steward
and the other is the chef The first
supplies the raw provender and
the other gives it the artistic treat
ment, which later on soothes the
appetite of the guest into dreamy
satisfaction
The steward is a keen business
man who watches the markets as
closely as professional stock
Spectator. At night he makes a list
of what he is to buy the next morn
ing. This list would read like a bit
OF fiction to the average housewife.
1t is the regular thing for the stew
ard OF one of the new Fifth avenue
hotels to buy each morning. twenty
hVe different kinds of fresh fish,
fifteen sorts Of shell fish, ten of
smoked and salt fish, TWENTY-FIVE
varieties OF meats, and the same
number of butchers miscellanies.
| such as sweetbreads, calf's head,
ETC.; fifteen varieties of game, thir-
ty-f1ve of vegetables, a dozen of
fruit and like number of cheeses.
A number of smaller items are
also bought each day, such as olives.
Jell1es and syrups, milk and eggs.
OF course there are regular DAYS
Tor the purchase of vast quantities
OF groceries, but these give the
steward comparatively little trouble.
as theyrequire no skirmishing about
TO secure. An order is sent by teIe-
phone or messenger to the whole
saler, and the goods are delivered.
BUTTER EXPENSIVE.
Great care is taken in the purchase
OF milk, butter and eggs. Four of
the large fashionable hotels pay a
contract price of 81 a pound the
year round for their butter. and
this item alone costs each of them
In the neighborhood of $50, 900 a year.
including the cooking butter.
None of the milk supplied to these
hotels is of the SKINNED variety. 1t
is bought by contract from large
dealers, and from each can is taken !
enough to fill small glass jar. which !
is at once placed in a refrigerator at )
40 degrees and kept locked up for
tWenty-four hours. At the expira-
ton of that time it is tested by an ex
pert to discover the exact proportion
of cream and milk The season of
the year has much to do with these
proper tons. which for the cream vary /,