The Maryville times. (Maryville, Tenn.) 1884-1944, 1899-07-15
THE QUEENS KITCHEN.
nary Establishment In
the World.

There is perhaps no kitchen in the
world so full of interest, old and new,
rs the royal kitchen at Windsor castle,
which has history bridging more than
seven centuries and which is still mod
ern enough to keep pace with the latest
| developments of science.
The meat screen, which is in use to-
day with it's metal lining and Tudor
arms, was as familiar to Henry VIII.
and to Wolsey as to men of to-day, and
must find strange companionship in
the electric lights which now rule
where torches once held sway.
The great kitchen, with its ponder
GUS and ancient doors, its battery of
shining utensils, its mammoth ranges,
its jacks and splits, is only one of many.
There is the confectionery room, with
it's six magicians. The pastry room
with four and the bakehouse.
The French chef, who is. king of these
royal kitchens, has under him quite an
army of assistants, to whom his will
| is absolute as that of the queen herself.
Immediately under him are four master
cooks, each of whom is almost unrivaled
in his own department. There are two
| cooks for roasting, two assistant cooks
| and two yeomen of the kitchen, with
four apprentices, while of scourers and
kitchen maids, storekeepers, clerks and
messengers there is quite an army.
The most interesting member of all
the kitchen staff is perhaps the ''neces-
sary woman" who has for so long been
impersonated by Mrs. Mary Hows,
The prince consort used to take an
active interest in this royal kitchen, and
there is in it a memorial of him in
the shape of a small range, of his de-
signing, for the cooking of game.
The amount of work which must be
got through every day in this NAM
moth kitchen would appall the most
jealous housewife.
| No fewer than six separate sets of
meals are prepared in it daily, and
precedence, in point of time, is given
to the meal for the servants hall. Then
comes the dinner for the stewards
room, and afterward, in order, the
dinners for the household, the ladies
in waiting, the nursery, and lastly the
queens table is replenished.
| All these meals are produced and
served with the regularity of clo'.k-
work. AS each course is prepared il is
placed in its proper position on the
serving table, to give place, when il is
removed, to the succeeding course and
to succeeding meals.
The serving table, which is miracle
of usefulness, is of steel, with hollow
body and legs, and it is kept constantly
hot by steam pipes.
The larders from which these kitch.
ems are fed are of enormous size and are
cut out of the solid rock, thus being
both cool and impregnable.
There is much less waste in this
royal kitchen, with it's mountains of
costly food and its army of employees,
than in many of the kitchens of the
poor. In many of the royal continent
kitchens the surplus food is either sold
to restaurant keepers or wasted, while
many of the costlier wines and dishes
are pilfered by the staff and converted
into a substantial addition to their
wages.
The surplus food from the Windsor
kitchens goes to feed the poor, and at
a fixed hour the kitchen door is be-
sieged by small army of the very poor,
armed with tickets, who carry away
WITH them substantial evidence of the
queens charitY.-N. Y. World.