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

that operations are at wholesale, so tc
speak, in the kitchen of the low price
house and at retail In the tigh-price one
THE BUTTER MACHINE.
Take the small item Of cutting the
butter into individual portions. In tn,
hieh-price restaurant each portion Is q
dainty print and IL takes some hours
10 transform a tub Of butter or its equiv
alent IN rolls into prints. They do thi.
differently I'm the kitchen Of the low
price restaurant, for there scullery
boy. using d patented machine can cut
the butter in a sixty-pound tubful into
], $50 Individual pieces In less than five
minutes. In ten minutes he can prepare
the portions for a days running Of the
house.
There's another big saving in the me-
thOd Of making tea. Tea is always serv-
ed i'm pots I'm high-price restaurants. and
each pot Of tea Is drawn for the occa-
sion. This IS expensive, both as 10 en-
ployes' time and the cost of hundreds
Of small teap0ts. I'm the low-price rest
aurant the tea is stepped in great urns.
each urn holding enough for 800 or 40o
cups at q time. The tea rs not 50 good.
20 be sure. but IL satisfies the customer
who Graves cheap meal. and costs only
fraction as much as the tea STEPPED
in individual pots.
CONCERNING BEANS.
Still another economy IS effected IN the
baking OF beans. I'm the high-grade
kitchens individual earthen vessels are
used. ara this is infinitely the preferable
method 30 far as securing satisfactory
flavor and crispness Is concerned: but.
like the m0king OF tea in pots. it con-
sumes time-which IS money-both in
the preparation of the beans before they
80 into the ovens and the handling Of
them after they come out In the
low-grade kitchens beans are baked in
lots Of fifteen TO twenty bounds. and
their packing and handling occupies
only 1.-THE Of the time required when
the beans are baked in individual por-
tions.
Whether II will ever be possible to
cook for The patrons Of swell hotels and
restaurants I'm the wholesale way or not
is mooted question, to which the an
swor will finally be a negative one If the
cooks have anything to say about 1t.
There isn't a chef I'm town to-day, not
even among those I'm charge Of the kit
chens connected with the great cheap
restaurants. who approves of the whole
sale way things are put into fairly pala-
table shape under his direction. They
even bemoan the Introduction Of the
automatic egg boiler which renders II
impossible 10 cook an egg till it's hard
unless the machine Is set for the pro-
duction Of the hard-boiled sort. and
their feelings concerning the custom of
nursing the heat in a properly cooked
roast by keeping it on tho steam table
are too intense 10 be expressed I'm words
ONE INVENTION PLEASES.
There is one labor-savlng kitchen de-
vice, however. Of which an cooks an
prove. aud that is the machine dish
washer. cOntrIvance which not only
removes all the dirt from a hundred Of
more pieces simultaneously I'm "a space
OF time that r. measured by seconds but
dries them as we'll and with far less
danger Of breakage than accompanies
hand washing and wiDing.
So far as the writer has been able N
learn there is little or no electric cooL-
ing now being done in any OF the hotel
or restaurant kitchens Of all New York
The chefs have not pronounced against
II, seemingly. but. despite every effort
20 Introduce II. the cost IL still too o-reat
and the results too uneven TO warrant
any. expectation even Of its carly in
PRODUCTION.