The Indianapolis journal., 1903-07-26
THE PRESIDENTS TABLE.
How 1t is Served Abundantly, Yet
without Waste.


without Waste.
Philadelphia Ledger.
I'm comparison with the amount of food
consumed in the palaces of kings and
queens, that used up in the White House is
very small, indeed" says Harry Benoit.
who was until recently the assistant chef
in the executive mansion of the President
of the United States, and who is now the
chief ruler of the kitchen of one of New
York's mammoth hotels.
''Of course, Mrs. Roosevelt has, neces-
sarily, to do great deal of entertaining,
and on exceptional occasions the dinners
and luncheons given at the White House
quite equal the gorgeous spreads We so
frequently hear of displayed in the house
holds of European rulers. We are by no
means behind in such matters. But the
White House kitchen is splendi6ly man.
aged, in that no needless waste or extrav-
agance is tolerated. At the same time
there is far from being any cheese pairing.
In the royal palace kitchen of the King
of the Belgians, in Brussels, where was
employed as third assistant chef seven
years ago, the word extravaganza was
personiied in every sense, not only in the
cooking. but In the disposition Of the re-
mains of the food when taken from the
dining table. A roast joint or chicken, for
| instance, after being carried from the
table, perhaps untouched, would be thrown
into the swill heap. The head chef would
not allow the meat to be returned to the
royal table In any form. 1t was not con-
sidered good enough for even the servants
to eat! The same disposition was made of
all other foods that came from the royal
dining table, except in the case of wines
and liquors.
such wanton extravaganza would not
be tolerated for minute in the White
House. A roast JOINT taken from the Pres
ident's table, touched or untouched, is used
again in cold form-and it is only right it
should be The expenses of the White
House kitchen are much less, / believe
partment of any of the royal palaces Of
Europe.
Mrs. Roosevelt however, does not be-
| lieve in practicing close economy or cheese
| pairing methods in looking after the White
House food supply and its disposition. Far
| from 1t. But like every other sensible wom-
an. she will not permit needless waste
| extravagant If she should choose.
"As is to be expected, the food supplied
to the White House is of the very best
| produce, and 1t is prepared for the Presi-
dents table by the highest masters of the
| culinary art.
1.-The President lives very plainly. He
| prefers plain, wholesome food to the most
/ elaborate menu. One of his favorite dishes
is sirloin steak, medium done, with a
? dish OF blood red gravy and large, mealy
| potato. Like the true sportsman, he is
| fond of all kinds of game. two of his pref
erences being quail and venison served in
| the various styles. In the way of pies, the
lemon and the pumpkin are his favorites.
In the White House kitchen, where they
are made, they are known as the 'Presi-
things in the dessert line, however, Mr..
Roosevelt INDUCES in them very sparingly.
His plain living. it has been said, is ac-
eiudr cGamtaore TOT MS strong vitality mental
| which he can get through with in the
course of a single day.
Most Of the bread, pastry and cakes
are made in the White House kitchen by
three bakers There are six bakings a
week, and an average of seven sacks of
flour week are used up. The President
The meat supplied to the White House
| Is purchased from Washington butcher
1t Is no uncommon thing for ton of
meat to be used in week at the executive
mansion when much heavy entertaining
Is being done by the President. So large
and well equipped is the White House
be roasted whole in it without inconven-
| fence. The meat supply, too, is so varied
that there is hardly joint that could not
be served to the President. If he requested
| IT, within an hours notice
"A varied supply Of fish is also sent tc
the White House every day in the year
| Most or the ffsh are sent from Maine Oh
| the Adirondacks. and they are shipped ex.
pressly for the Presidents table. In sea.
| son some of the finest salmon i'm the coun-
| try are sent to the White House from
the Adirondacks. The President is very
| fond Of salmon, he is of all kinds OF
| game, and you would be surprised at the
large number Of gifts he receives in that
line Of food in season-and out of season
from admiring friends. politicians and
| others.
Like most people, the President is FOND
| of oysters, and they are usually down or
the menu in every style. The President
prefers them served Oh the half shell, with
the plain vinegar or a dash of lemon and
pepper.
About the only thing on the White
House menu that is important from abroad
with the exception of certain wines, IL
cheese, and 1t is the famous Cheshire
cheese, made ia Cheshire. England. Only
a small quantity of it, however is supplied
to the White House. most of the cheese
consumed there being made in Western
New York and Virginia. There is nc
doubt, however. that the English easily
surpass US in the manufacture of cheese
and the President fully appreciates that
as have several of his predecessors ii
Office. notably the late President Nc
Kinley.