The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1895-06-08

and milk The season of the year has
much to do with these proportions which
for the cream, vary from : to % per
cent. If the cream falls below the mini
mum the dealer stands the immediate dan
ger of losing a fat contract
Eggs are tender subject with the
large hotel men, and the steward invaria-
bly buys the cOstliest in the market An
egg of bad character may lose for the hotel
one of its best patrons, and may indirectly
cause Others to change their quarters, as
the man who leaves on account of a di>rep-
utable egg is sure to tell about it, Not
only that, but it has the power to ruin
scores of dollars worth of dainty pastry.
gallons of puddings and cu%taris. and gen
orally do untold damage
Ali the eggs not boiled To order are
broken separately by skilled assistants, max
ing the cost of handling them 4 eon>idera-
bic item Two hundred aud fifty dozen
is an average number used each day in one
of the large hotels, and at busy times as
much as 500 dozen have been handled.
Breaking and Judging e, 900 eggs in a day
Is no small task, Is can easily be imagined
Since the wide prevalenee.of anglomania
the fashionable huStelries have had to use
English mutton To the almu>t complete eN-
clusion of the American product although
immense quantities of the latter are daily
exported to England 1t i the proper
thing 10 call for English mutton chops
although it takes a skilled epieure to dis
tinsuish the delicate tavor oi the English
article The sheep there are kept more
carefully aud the tattening process j.
slower and more painstaking Ii would
he an easy matter for the hotel man to fur
niSh American mutton when English Is
ordered. a. not one guest cut at fifty would
recognize the fraud but the great hotels
are not conducted on those lines
Al the meat Is treated with artistic care.
and the rpening process requires the
Judgment Of an expert When purchased
it Is tiekeied with the date Of killing and
the dressing. and Is then packed IN a cold
r,om Of ~ degrees for two weeks. When
removed it l. usually covered with a thick
mould, aud the appearance Of this mould
To the expert i the keynote Of It's condi-
tiou. Il must be ripe juicy and tender,
aud the leng storage usually brings about
these results
The real work Of the kitchen ialle Ia
the lot II the chef In al four of the
greatest New York hotels the chef Is an
Akaiian and his salary ranges from 81 000
So Sl0 0o0 year Financially he L. a
greater man than a congressman and l.
alnioss ou par with pF,~peruas bank
president He ha, number of depart
meni chef, under him, and each IL them
has small regiment uf helper. The next
Ia rank io the chef i> the ssueier. who
boil~ the meat, aud mike. the soups and
sauces. After him come< the rntisseur,
who brals aud piasis III the meats and
fish Following the r,tisseur is the en-.
trymeiier who handles al the side dishes,
such a. Vegetables, ouclcttes. and what
ever ], fried The gsrle. a manager the
next in rauk, make the salads aud pre-
pare~ the c,,ld meats, The boucher. who
cuts the meats, aud the p.,issouier, who
,lr,->ss- the tish aud the c.asserollcr. who
nils the important pest II head pat washer
complete the executive force q the chef
With a well organized staff ii assist
ants, the main duty Of the chef e,ms~ just
before meal time when he makes a round
.f the entire kitchen, tasting every article
prepared He NAV suggest s,ne slight
change Ike the adding # seasoning. bus
usually everything has been done to his
Satisfaction. The bakery fnrc- T. indie
pcndea, Il she chef
4 description of the 6tsiug> Of one u
these kitchens would 6ll a volume. and
we're the technical terms used 1t would be
wholly uainteIligible to the average good
housewife The e,iuipmeu, Of an up-to-
date hJss4 kitchen costs close to Sl00 0O0,
and the yearly expense Of keeping 1t in
tine running order i equivalent to the in
c,me # a millionaire