The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-03-20
IN AN EMPEROR's KITCHEN.
Where the Dinners of kaiser VIII
helm Are Cooked
From the New York Times.

helm Are Cooked
From the New York Times.
There is a really picturesque vein of
eccentricity i'm the German emperor's char
acter. He can treat his court and minis
tiers to more surprises in day than his
venerable grandfather dreamed OF in a
year One hour he may. be seen in all his
imperial regalia. delivering a ringing
speech from the throne. and a few hours
afterWard found watching the trial of
some new-fangled carpet-sweepers
The other day he suddenly called in the
| court marshal and startled this dignitary
with the exclamation. Count | want you
| to accompany me to the lower regions. "
! The count was somewhat taken aback,
! thinking that his majesty wished him TO
| go to place where fans and thermome-
! ters are in great demand The emperor.
| however soon set him at ease explaining
| that he had decided TO make tour of
| inspection through the royal kitchens. The
| object of this unexpected visit was to sat
| isty and aquaint himself personally with
! the workings of this important depart
ment the highest aim Of which is to keep
the imperial stomach In good humor. The
visit was also made in honor of an ancient
custom that had been observed by the
Hohenzolerns for centuries, but which
of late years had become obsolete. EN-
| peror William / and HIS royal spouse al
/ ways made IL a point personally to inspect
the huge buffets containing the cold Wet
/ udiS UelOIe any great
Those identical sideboards are used even
| to-day and placed in a room adjoining the
culinary department. They contain all
manner of samples of cold victuals, which
| are faithfully inspected as to quality by
the present empress.
| The emperor was more than pleased with
| his visit to the kitchen. He found the ar
| rangements admirable, and even evinced
a deep interest in many novel things
| which he was shown. He said he felt
proud to see that the Joyous little saus-
| ages and the martial fishballs were cook
ed with such military precision and sue
| culence. .M avs
A royal kitchen il at saH times an kx.
tremely interesting place to visit as II
contains such an abundance of culinary
novelties of every description. Here are
| prepared the daily meals of the imperial
family and their immediate attendants
] The ordinary routine never brings out the
| full working capacity of the kitchen, as
the number to be provided for is not very
| large. But when a gala dinner or a wed
| ding festivity Is to be prepared, then Il
| is sight worth seeing, If admission as
| spectator can be obtained to the sacred
realms of cookery. The kitchen is gov
erned by a court marshal. and next II
/ rank comes a kitchen superintendent This
| functionary attends to the purchasing anc
ordering of all materials needed, and pays
all accounts of the various tradespeople
/ Next comes the officers of the kitchen
who have charge of the table furnishings
| linen, silver for everydayeuse, as well as
| glass. etc. On special occasions these
men attend to the setting of the tables, as
we'll as the army of extra walters.
But the greatest of the great is the
master of the Kitchen He, in his turn
| is aided by a number of chefs of depart
ments in the Kitchen Some of these sub
ordinate chefs have as many as twenty
assistants, The roast meat department il
| given special care, as the emperor Is ap
| TO be little "fussy'' if things are MOI
ment, as well as his assistants, must be-
a veritable artist in roasting meats, fol-
| Brilliat-Savarin truthfully said thai
cooks may be taught but roasters mus
| be born.
Next in, importance comes the entree
cooks, upon whom 1t devolves to prepare
ads. The third division is comprised OF
| the makers of sauces, or, as they are
| styled, ''sauciers." 1t is the duty of these
gentlemen. to prepare the fish, the en-.
trees, and to make all impossible sauces
as the case requires. A, very important
| man is the chief cOnfecioner with his as.
sistants. On these dignftaries rests the
| task of not only preparing all the fancy
pastry, but they must put 1t into attrac-
| tive shapes as well. All preserves, fancy
| jellies, and candfed fruits are in their
| care. The artistic features of the ban
quet tables owe great deal to the pastry
! cooks skill. These men, who would scorn
to be considered anything less than artists
are wonderfully adept IN the arrangement
| meath their delft touch one can almost
hear the roasted pig give a grunt of sat
isfaction as it lies on It's beautifully gar
| declSed in their full plumage, and in start
| lngly Iife-like attitudes.
The ranges are built along the side wall
| and all are heated by hard coal. Should
| there be special hurry to prepare a hasty
meal for a large number of people, these
ranges can be supplied with gas by pat
\ ented continuance. Every department has
bulletin board on which are posted the
! daily requirements of each department
Huge frying ovens, resembling sideboards
are built in the wallsa There is also a
beef steak broier heated with charcoal
! and closed with lid. The arrangements
| for roasting meats, making pastry, arti-
fetal ice, etc, are adj of the very latest
and improved patterns.
The emperor delights to entertain and
when he gives a big dinner the master OF
| the kitchen, eight days before the event
| him. The court marshal Celebrates 1t, and
| the entire bill of fare is most carefully
considered item by item. The required
| perors wishes, after which it is handed
| to the master for finishing touches.
Then begin active preparations for the
grand event. All the reserve cooks from
the other courts are called upon to assist,
and they begin their labors three days
before the great dinner Is given.
The most dazzling array Of wonderfully
4 artistic plate in gold and silver is brought
| out on these occasions. The German erl-
| peror is very fond of display, and his table
| leaves nothing to be desired by the most
extravagant entertainer. The banquet hall
| in the royal palace is in itself a glorious
apartment brilliantly lighted by over 4
| dozen enormous chandeliers Of cut glass.
| each holding hundreds of wax candles. Al
great feature of the table decoration IS the,
| creation of the pastry cooks, who erect
| marvellous cakes In the shape of Egyptian
temples, Turkish minarets ancient cas-
ties, etc. All these are extremely artistic,
and pleasant, both TO the eye and palate.
The service at the emperor's table Is I'M
surpassed. According tc the present court
etiquette, not bottle OF wine nor a. platter
Of food is placed upon the imperial table.
Food and drink are served on Individual
plates and in glasses. The wine is brought
on in the original packages, and not
poured from decanters. The bottles are
wrapped in napkins. and the glasses are
II 6ltqd directly from them All fhinoa cor.