The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-09-20
NEcRoMANcER OF THE KITCHEN.
4 Wonder for Making Much Out of
Little Is the Cheap Restauran Cook.

New York Sun.
A visit to the kitchen of one of the cheap
restaurants, say TO one of the plain Ameri-
can variety as a sample. disclOses how
much the everyday Yankee restaurant cook
en- orlhg out or little. n look at the bill
or fare before pentrating into the realm
of the m who juggles with the
edfbles in the rear will Increase the won
der. There are listed four or five different
Kinds OF soup, as many perhaps of fish.
nail a dozen roasts. an ample array of
made dishes. pies and buildings. and ali the
vegetables. canned or fresh, in ordinary use
Any one who did not know might suppose
that 10 cook and keep ready in quantities
such an array OF dishes would require an
immense range. several cooks and plenty
OF space. In reality the kitchen is no bigger
or Is even smaller than that of an ordinary
house, and one or at most two assistants
10 wash dishes are all the one plain Yankee
cook requires.
Suppose a waiter comes with an order for
vegetable soup. The cook lifts the lid of
g big boiler Of clear soup, made by boiling
bones and scraps of beef. mutton. Chicken
and veal together. Out of this he dips a
bowl of soup. and into the bowl he pops
in quick succession a little from each pot of
Dohed vegetables he Is serving for that day.
lie gives II all a stir, and, presto! there is
your vegetable SOUP.
For all the orders for soup that come in
the cook goes first to the big boiler. Is it
cOnsomme? From a big pitcher the cook
pours into the clear stock some brown
thickening fluid. Is it macaroni? A pot of
tStHhH water II near at manu- ana ne TOrkS
a few strings in 10 the bowl. Is il oxtail?
a big tin OF condensed oxtail soup stands
on a handy shelf. and a spoonful lends its
flavor Of the stock. Is IL chicken? He
thrusts a pair OF tongs into the boiler and
brings up morsels from the depths until
enough scraps of chicken are found TO pass
muster Is IL tomato? A squirt of weak
but thick tomato catsup does the business.
See the cook lift that magic wand of his
which looks 50 much like a carving knife.
Roast lamb and roast mutton come from
the same point at his touch; and by the aid
or a little sauce and some Jelly so will roast
.venison at "A pinch. Roast rib or roast ioiu
from the same piece of beef depends alto
gether on his carving. Veal is veal. or IL
Is chicken for salad, or IL is turkey for
fricassee, or ii is rabbit for stew, or il is
lamb for pie. just as he desires.
The plain old Goldfish. too, If boiled. is
turned Into boiled halibut, or haddock. or
bluefish. and II baked becomes baked hall
but. or biuefsh. or haddock. At his mere
touch, with the aid of a few biting sauces.
they become almost anything one can name
IN the way OF fish.
When IL comes TO desserts, the distinction
with him only the difference between HOT
and cold. and vanishes before the blast
from his oven. Boiled rice-frequentIy
called upon for "A curry-with milk. sugar
and a little nutmeg, is straightway rice pud-
ding. Tapi0ca and sage come out of the
same dish. IL Is a wonder how he re-
members all the names he calls his cot
tage pudding.
You may talk about the French or Italian
chef. but the Yankee knows a few tricks
or the trade, too.