The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-01-29

plants of the guests served with meals
and takes all orders given beforehand
for elaborate meals or even simple ones.
He has to be and is able TO read people
as you would read an a Il G primer.
His object in life is not only to please
our guests, but to make them feel
pleased with themselves. When very
rich woman comes in to order lunch
con, say, for dozen ladies. If she is
new-rich woman, Oscar must help her
to make out a menu consisting of rich
and costly dishes. menu that will
show off her wealth. on the other hand
if refined aristocrat comes in he must
serve her with things to please her
refined taste. He must give the less
wealthy woman who wants to entertain
| here the worth of her money and help
her to make the best showing possible.
and he must let everybody who applies
| To him to go, away feeling that he or
she knows more about luncheons than
oscar knows, and he's got that down
| fine"
MANY EATERS.
| "What is the average number of per-
sons served With meals here daily?"
| Impossible to say uffhanG," ans
| swered the buyer. "Why, we begin
the day by serving an early breakfast
to more than 1.200 employees. We serve
| four meals a day to guests They are
breakfast, luncheon, dinner and sup.
per, and now we serve afternoon tea
in the tea room. 1t is not at all un-
| CONNER for us to serve more than
1000 suppers after the theatre. and /
should say when the seasun is in full
| l,,s " nn1 A M
dinners, and it isn't unusual for us to
have $500 people in the tea room he
tween the hours 1f half past and -
How does the cookery of The day
differ from that Of twenty years ago.
asked the young woman. And how
do dinners differ from the dinners of
those days in the way of serving
them?"
Hear that. Adrien," exclaimed the
man, addressing the chez.
Mon Deu!' calculated Adrien, and
then he added, How doesn't it diff
fer would be easier answered. but he
was too busy to say more.
| "Adrien and | have long talks about
that continued the buyer. This is
a French kitchen. Everything here is
cooked in French style. Twenty years
age when a mau ordered q dinner for
"a party he wanted a huge joint or a
large roast With plenty of vegetables
and ruddings. and so on. Then people,
| believe, went il for quantity rather
than quality. and the cookery was
rather taSeless. OF late years the
American public has become 50 accus-
toned to the French cuisine that there
is not one irtportant cook in this big
kitchen who has not learned his trade
in Paris The chef Adrian Tenua for
instance. received his first training in
Paris. From there he went to Baden
Baden. to Vienna. Berlin. Copenhagen,
Stockholm, and london, learning
everywhere everything that he could
about every branch of cookery. From
London lie returned to Paris for an eX-
ira course, and then came to this coun-
try. Ee was chef f"r the late jay
Gould. for the Fifth Avenue Hotel, and
for the Cafe Savarin. for a time and
then he returned to Paris, coming back
to take possession of the Waldorf
kitchen. The chiefs of each depart
ment under him have been educated
, in a similar way and MI are French
. cooks.
MODERN COOKERY.
; The principal characteristics Of the
| cookery of to-day are its delicate sea-
IsCninG and fine sauces. 1t is fashion
: able now to serve everything in very
= small portions, but in individual fancy
, forms, so that each dish not onl'
plraSes the tast, but also the eye. 1t IL
} very seldom that one sees a roast or {
iCint at q fashionable dinner now.
French cookery has had chance tC
l develop remarkably in this country
inasmuch as Il large amount of ma
terial is used here that is not used a
! all in France. We seldom find corr
I used there, ckra is unknoWn, and to
1 matoes have only recently beer
r grown to any extent Then the varie
e ty of wild turkeys and geese, and toe
= many other things to mention are prac
e | tically unknown there.
3 Fewer courses are served at a din
e ner than formerly. There seems TO b
I a strong endeaVor to limit the lengtl
= Of a dinner to from an hour 10 an hou
[ and half, whereas people used to 81
D at table for from two to five hours
G This is considered not only very tire
some in this rush age, but also YER
s bad form. Prompt service, Withou
d unseemly haste, is one of the keynote
@ to Il successful dinner. Now, all TOLD
n what do you think of the biggest kit
n Glen in tn" World:'