The star. (Reynoldsville, Pa.) 1892-1946, 1904-10-12
HOW KING EDWARD DIMES.
Perfect Discipline Of the Palace Corps
Of Cooks.

OF Cooks.
The moment that their British Ma
jesties take their seats at the table
all activity in the kitchen ceases.
Quiet reigns. The dishes are all In
their assigned places, the courses pre-
pared In the forenoon are on special
tables. in summer between blocks Of
ice. The meats, fowl and delicacies
that are to be served hot need only be
put on the stove for moment 10 be
served when needed.
The soup which Is cooked an hour
before the beginning of the dinner,
boils and bubbles, while the "hors
d'oeuvre" Uhe delicacy taken between
courses) is neatly arranged on small
silver platters within easy reach
either in the kitchen itself or else, as
is the case in Buckingham Palace,
brought to an INTERCHANGEABLE
in this palace is a generous fraction
of mile from the kitchen.
The time for the serving of the DIFF
ferent courses is fixed permanently,
and the arrangement works like a
clock. Every kitchen servant must
appear clad in snowy linen and must
have his own wash basin and towel
close at hand.
No sound is heard save the occa-
sional orders of the head cook. But
even these are rarely necessary. as
the servants are well drilled In spite
of this the head cook. conscious of the
responsibility resting on him. is ever
watchful. Not the slightest thing can
escape his notice.
Close to the dining room is large
chamber into which all the dishes are
brought to receive the last touch be-
fore being carried TO the board. The
silver-plate. the dishes and glasses re-
moved from the table between the diff
ferent courses are also taken to this
room and are left here until after the
repast. The man In charge here Is
attired in faultless dress suit and
gives his orders in low whispers.
King Edward and Queen Alexandra,
with the other members of the royal
family and on special occasions dis
tinguished guests also, have their own
special serving men, while all the 9th
ers present at the board are served
by a waiter.
The entire staff of servants serving
at the table are dressed in black.
They appear in knee breeches. "swal-
low-tail' coats. high stockings and
buckled shoes. The table service of
the royal household is of immense
value. and consists as occasion re-
qulres Of dishes made of silver, of gold
or of the finest Chinese porcelain.
The King is fond Of good eating, but
prefers plain, nourishing and substan-
tial foods. He is lover of the oyster
and likes vegetable soups, but cares
neither for mock turtle nor for OK
tail soup. He eats game, fowl pre-
pared with toasted bread and aspara-
gus heads, preserved fruits and toast,
but eats no pastries. The Queen, ion
the other hand, is fond of pastries and
sweets. She once said to an Austrian
diplomat: 81 have the appetite of a
dairymaid.' The Queen usually sub
mits her wishes in regard to the menu
to her lady-in.waiting. the Hon. Miss
Knollys, who in turn acquaints the
head cook with them.
Both the King and Queen are fond
of seeing the board decorated with
flowers. but King Edward has an aver
sion to certain strongsmelling exot-
les, and orchids are consequently ban
ished from the royal dining-room.