The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1900-05-13

the ranges are as big as locomotives, |
and all the way from the old Cafe |
Vachette to the grand new Palace hotel |
on the Champs Elysees, and it will be
found that old King Coal is still very I
powerful old soul and that one of the
causes of eXqUisitely dainty French
cookery is the great number of simple
little stoves and furnaces they use for
preparing various meats, pastry, gat
eauX, etc.
Waste Not, Want Not.
It is well worth examining a French
oven or stove to see how artfully waste
is headed off at every point and yet the
efficacy of the heat not in the least les
sened. When a French cook is pre-
pairing a little dinner he does not pre-
tend to heat his whole iron range for
the purpose. The big metal machine
is so built that he can throw all the
strength of his fire directly on the
roasting mutton While he sets going in
another corner of the kitchen, under
balm marie a single gas jet and then
prepares in a third little fourneau hard
ly bigger than a big soup toAreen his
pair of fowls. 1t fs quite true that his
gas stove looks to the western mind
very like a, doll house affair that is apt
to drop suddenly to pieces if any strain
is put upon it, but while the American
has advanced rapidly along lines of
marvellous mechanism the F'renchman
mas kept economy as motto and mont
tor over his progress. His gas range IS
not handsome, but when he turns on
jet not one particle of heat is wasted,
and he can with his inconsequential lit
tie tin kitchen cook as much as an
American on his big fine range and at
about a third less exhaustion of gas.
No feat of American daring so stuns
the French imagination as the new
Yankee ranges at the fair, those fitted
| with electricity so that by the touch
/ Of a button the light is turned on in the
! ovens and displays the meat or bread
as its roasts or balxes. Sheets of pre-
pared mica in the doors of the ovens
permit the food to be seen. Undoubt-
/ edly the only kitchen invention COM
parable to this is an English oven for
bread making. This last is fitted with
a system of bells that ring to announce
the increase of heat in the great bak-
ing chamber, while a chime goes off to
announce so almost unfailingly the per-
lection of the baking that the whole
performance looks like preStidigitatOrs'
magic.
The Inimitable French Chef.
The wonders, economies and auto
matte performances Of the cooking
stove and the respective merits of the
French over the American, or vice
versa, form a very small part of the
true story why Partisan cookery is still
paramount Among the men tha'
crowd the fair, none are deserving o.
more attention and interest than thu
chefs, those artistic mixers of deliciou!
foods They make French cooker.
great by keeping I'D it's traditions anC
guarding it's honor and observing it
etiquette, and handing all this dow
from generation to generation as care
fully as crown jewels are passed on il
a royal family. At the Paris exDosi
! ton. in the fine arts and scientific de
partments. one can see and hear al
about the art of French cookery today
and observe the chefs magnfficen
medals and their exhibits. Since tn
day of Napoleon the Acadamie d
! Cuisine has regulated the art Of tn