The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-05-12

NJ
prettily '''e 1isiies more
., Close by is the soup and sauce depart
.lssenS; perhaps the most carefully watched
OF all for the chief OF the Waldorf -
peclally prides himself unon. these And
s.slAt comes the roasting department. with
SSESlat expert carvers In addition 10 the
COOKS lowering over the ovens
" hen the walters begin 10 swarm down
stealIs Win orders, apparent pandemOnium
ftlsns forthwith. From that time an rher..
Is a confusion-not Of tongues FOR thess il
my one, and that is French-but OF or
IeLs- 10 The uninitiated the wonder is
ma any orders are intelligently filled
anu Yet there is system and perfect
o.s Ine waiter orders first his oysters
a. the stand at the foot Of the stairs Then
ne i ,lsLl 70 the roasting cook and orders
Nc pheasant To the vegetable cook he
$50 Win orders for potatoes, ASPARAGUS
go MHat not. lie mentions 70 the soup
80 ne puree that he must have, and
ION the chef Of the fancy dishes de-
paftment he orders his entree. FINALLY
~ drops INTO the pastry cooks domain IN
SaOtnsf room and details the manner of
lesser mat he viii presently caH for The
various orders given. he goes bock m
stairs with the oysters
Meantime all the deparfrueuts b,1s,- tber,,
. selves with his orders
One pheasant for roasting - shouts the
LS ~ lihs cheI, IN French, and the custodian
OF tne cold meat store" at the far end
u me room takes the bird. all dressed
aHu ready, from the refrigerator. places
II IN a nickel plated basket. and sends it
spesdlng along an overhead wire railway.
such as they use for cash in dry good
S.otSs, 70 the proper department.. A min
ute later II is IN the oven, and the ROASTING
cneI Is taking another order
hen the waiter is ready to serve his
sup ne comes down the department
whence he ordered it. and finds it ready
IN similar manner he gets his entree and
MS vegetables and his roast and il Is very
rarely indeed that there is any confusio1
or delay, Notwithstanding the fact maj
nearly two hundred other walters NAV be
rushlng IN and out Of the room in similar
manner.
The waiter gets his desserts. creams and
Ihe IKE III similar fashion from the pastry
COOK room, and his wines and liouors
rom tne bar up stairs. And all runs as
smoothly as clockwork. When there is
any trouble, the fault lies nine times ont
OF ten with the waiter
Meanume the work upon the other side
9 ~, the Dig kitchen Is progressing smoothly
There IS one man who does nothing else
put make coffee, but there are half a
uozeh employed in the tea and coffee de-
partment. The dishwashing is a thing that
always attracts the eye of the visitor. II
Is Gone by machinery, and with a dispatch
that IS quite confusing.
There are two large watts of running wa
tef kept boiling hot by gas jets and in
state OF constant upheaval by moving
paddles under the surface One of these
Is strongly soaped, and into it the dishes,
piIeu IN a Wire rack, are plunged several
times. Removed from this they are
plunged In the other vat and rinsed The
dishes require no wiping, for the boiling
mOval.
Besides these specially interesting cen
ters OF activity, the kitchen has others
more commonplace. There are departments
NheFe meat Is being constantly prepared
Tor cooking and others where vegefabl
are belng cleaned and fancy dishes in
process OF preparation for the oven.
Thus, though the greater preparation for
me dinner takes place in the early por-
lions or the day, there is not time when
1000 cannot be seen there in progress
through all the various stages from the
storehouse 10 the table
such kitchen as this must needs pre-
pare an enormous amount of food daily
direction may be got from the fact that
the waldorf meat bills average So 100
weekly This does not include poultry.
which costs 5000 a week more Veg1-
tables average 81 600 a week fish as r1ucn
more, milk 500, and so on Coal costs thc,
h0tel 500 week, and the ice machines.
which now make from eighteen to twenty
in size.
In great contrast to this kitchen is tina,
OF Delmonico's famous restaurant M
Twenty-sixth street and Fifth avenr1
The two are about equal SO far as ca
paeity IS concerned, although this older
ana more famous kitchen occupies much
less pace. 1t is truly marvellous how
many departments are here not nearly
the size Of that of the Waldorf kitchen.
While the Waldorf's kitchen is bright
airy and shining with fresh, clean paint
and glistening fixtures, Delmonico's il
dark, gloomy and blackened with The
smoke Of a quarter century of COOKING.
While the Waldorf is fitted with the most
modern devices for lessening labor. be-
imonico's ,stll stands by the old-fasn-
Toned, Wen-tried methods of years ago.
They still wash dishes by hands at Del
monicos and dry them with cloths.
But Just on account of the old-fash
Toned character of the place. the Delmon-
leo kitchen is much the more picturesqu-
ana interesting to the two. The Herald's
artist expressed this feeling exactly when
ne Sald, after his visit there, that things
cooked in that kitchen ought to taste be,-
ter than food from any other kitchen in
You reach the kitchen by plungine down
a night of shabby stairs and passing
through narrow. dmly lighted pas
sage You come out into a big low ceiled.
Underground room so divided by parti-
tions and so blocked off by innumerabIe
tables and refrigerators and storage clos
cts as TO be Veritable labyrinth to the
stranger
When this kitchen was new, away back
IN the seventies it was planned on a gem
erous scale. As the business grew de