The times. [volume] (Richmond, Va.) 1890-1903, 1898-12-18

| five to one.
! THE "RAMNARpv
Another department difference between
! uhc kitchen of the hilh and the low
| class hotels is shown H the size nt tho
! "Bammarry' -bain-marie. or bath Of
] Mary wherein cooked dishes are kept
properly warm after leaving the fire. A
! bain-marie of not more than ten feet I'm
length IS sufficient for restaurant serv-
! ing 1900 low grade meals a day, but
| that size would hn too SMALL for % place
serving onc-thrd as many high grade
/ meals
To those Americans not versed in the
| lingo Of the Gallo chefs 20 may bo we'll
| TO say that in England the bain-marie
| IS termed a water bath. and that # IS In
effect a shallow trough mounted on legs
exactly like q table. the trough being
filed with water which Is maintained
at % certain heat by means of steam
pipes. Recoptacles holding stews. sauces
and other dishes not broDed or roasted
ave maintained M the desired tempera-
ture bv setting trem- - this bath which
gets its fanciful French name, they say,
from IFS constant gentle heat
on the other hand. the steam table for
keeping roasts. baked meats and even
br0iled steaks and chops hot long after
cooking Is much larger I'm the low grade
than iu the high grade restaurant. In
tn. kitchen conducted on truly scientific
ANA artistic lines. whore the cost Of ope-
ration a. subordimted 20 perfect gas
tronomic results. the roasts are done TO
4 turn f7 f7unQr2troiv small lots. each
instalmont being ready AZ about the
time it Is likely % DE called for. ard they
need remain on the steam table a short
period only. This g. VICE economy when
the customer o. willing 10 pay = cents
or 81 for q piece OF roast ba'f bat when
FROM 10 10 o. ceue is ae as he is
willing to pay. the roast instruments
must Doe much larger enough for % Wnole
day. in some cases being dome at one
time and kept on the steam table ready
FOR serving or course. h~0iled meats
never approach the steam table in first
class kitchen.
OTHER KITCHENS.
The kitchens Of dairy lunch houses are
much differentiated from both types re-
ferred 10 above. In range and balm
marie surface the dairy lunch house
kitchen IS about on 4 par with the low
priced general restaurant but the steam-
heated oatmeal and pudding cookers,
the Fat gas-heated eridirons for the
baking Of pancakes, and divers Contriv-
ances for tire preparation ~ purely veg
etable foods are superintendent. while
the pastry-baking facilities are a6n0r-
mally large
There is as much difference I'm the con-
kitchen as I'm the fitting ont Of the same.
duct Of q high-class and q l0w-class
The cos, Of much Of the material used at
Sherrys. for instance. Is virtually no
higher than that OF similar material con-
sumed 40 any one Of the cheap restau-
rants. where you may eat your on for n
quarter or 80. Sugar salt. many Of the
standard groceries and other staples are
identical I'm price. and such material as
-four. potatoes and most of the veget-
ablcs cost little more Tor the high-gradc
than the low-erade eating houses. the
chief differences being IN meats fish,
poultry. game butter and fro groceries.
But. whereas the total number Of em-
ployes I'm the kitchen % a certain low
priced eating house serving 5000 meals ,
u dov IS eleven. the kitchen help OF one |
OF the swell places doing a similar brsi- |
ness is 49, Yet the Kitchen Of the |
cheaper restaurant is conducted In as
orderly fashion. and the cooking IS I'm
many respects as satisfactory IS that OF
the other. The secret lies in the fact