The Monticellonian., 1895-03-29

be an ;s.possIbility for bim to ] ..Ste them all, and he depends up lon his sight, and rarely does this sense play him false. The force required in this kithchen in ad- dition to the chef are a first and second cook, il pastry cook, a q two kitchen maids.
 Eldrige T. Gerry's ki's..en Is . poem. Walls. es.ang and floor arc of spa' .ss white marble. The sir <, the mortar3 for preparing 1forcemcat and similar edibles are all of the g!istening white stone. All of the pots and pans are Of sil- vei-liaed copper, except those ftr frying, which are of iron. Beside the l0-foot range is charcoal broiler for meats and fish, for par ticular people decline to eat any food which is cooked over ordina- ry coal; they contend that the tat dropping upon the fire develops n gas which is very offensive to their dainty palates.
 The cook table is of wood, of course, it is of snowy white birch, formed oi strips 1 or 5 inches thick, set Oh the edge. The chef can pound away on this and beat and hammer his materials into perfection without any danger of awakening the sleeping house hold. The refrigerator is in n separate room just behind the kitchen The pastry cook has an apartment to himself. In this is Il small bakers oven. which is SUI perior ill evry respect to the ordi nary range for baking all kinds oi delicious bread and cakes.
 Besides the chef, the culinary force employed by Mr. Gerry in ciudeS a second cook, a pastry cook, and thre> kitchen maids The menus they prepare all outrlv al any service in New York. Thor, is birds nest Sonp and oyste'
 crabs. d new delicacy which cost r two dollars for every cover French snails, toothSome filets 3 te,rapin and mmberless delicacle : that it wouli be impossible to ge : even at Delmonico's unless 1T 3 ranged for several days ln ad vance.
 : The fact that Mr. Gerry is cred tied with having the most stump , tuans table in New York indicate , that his kitchen is most elabor ate affair On wines and food
 alone MT. Gerry spends in tn 5 neighborhood of S60 900 a year His wine cellar contains vintage costing sl0 and Sl5a bottle, an' , at banquet of only 2o covers xast>ai inount of money ean b. drunk in an evening
 Cornelius Vanderbilt has great, roomy, sunshiny kitchen
 which IS kept so shining and cleal that il is no wonder his chef pre- pares the daintest and most delicl ous contections at every mca! The floor is of oak, the walls ar' tiled and the sinks and pots o heavy white porcelain. Th' range is placed against the req
 wall, and there IS a serving table in front, of oak, covered witt zine, on which the pots and pan, can rest without burning the sur face of the fine, heavy wood. There is large ban-marie which is vessel filled with ho water, into which the vessels con taining soups and vegetables art placed for the purpose Of keeping them hot after they are thorough Iy well done and all ready for the service. There are big windows on the side, and ventiiators, whlcl keep the kitchen, even at th, busiest hour, as sweet and clean. smelling as in the parlor. The refrigerators and cold and warn storage rooms are off the kitchen and so is the baking department The pastry oven is so well Tegu lated that bread and the mos !, fluffy, airy pastry can be baked at the same time with perfect sue cess.
 John Jacob Astor's kitchen il his new house on Fifth avenu, and Sixiy-tifth street is just re ceiving the finishing touche>. | IS tiled in white. with cherry lnnl. ;,cr tnnnhoS Al E,i.rht nd