The Washington times., 1904-11-20

stomach. How much then depends upon
the dinners at which the representatives
of the nations assemble. II only the
cook knew il the fate of nations may
depend upon the turn Of a leg Of lamb.
The Presidents Kitchen cabinet" is
headed by Annie ORourke She IS the
chief cook and il is 10 her that Mrs.
Roosevelt intrusts the arrangement uf
her dinners She is a ''jOOWel' and ls
capable Of getting up dinners III 10 set
before a king, and Is therefore quite
capable Of looking after "A mere repui-
licaa President Undoubtedly she has a
genius for choosing the right dishes and
her menus are almost invariably ap-
| proved by the mistress OF the White
/ House.
Under her, and next in importance in
/ the kitchen realm. is Mary Mcclure
I " no is the first assistant cook.
/ In addition TO these two chief cooks
are a number Of under-servants, TO
/ whom are intrusted the minor duties
! about the kitchen.
/ Nearly all Of these are white. In fact,
! there are more white servants employed
/ IN the White House at present than
/ there were under any former Admin
/ istration. Many OF the maids have
. served Mrs. Roosevelt for years. and
she brought them TO Washington with
her from the North In the dining
room. however. the blacks have the call.
N,crly all dinners for parties not ex-
ceediEg thirty are prepared by the reg
ular cooking force. headed by Annie
O'ROurke. When there is 10 be a large
state dinner caterers are called IN from
outside and put IN charge OF the ar
lrangements. The work, however. is done
in the White House kitchens.
Kitchen. Fittings.
The kitchens. Of which there are two
/ have been relegated to the basement IN
the Executive Mansion. The largest Is
forty feet long and TWENTY-FIVE feet
wide. the smaller, which Is used for the
family cooking, IS about half that size
| They are light and airy kitchens and
would delight the soul OF a true house
/ keeper. In both rooms the walls arr
| wainscoated 10 height Of six or sever
feet, which adds greatly 10 the genera
effect. The main kitchen, which is III
Irectly beneath the dining room. Is light
ed by two ground glass windows v-bicl
emectually prevent ts1e curious from
peeping at the cooking dinners Of th,
! President. and at the same time perrnI
plenty OF light 10 enter the room Gov
ering almost the whole OF one side O
the main kitchen IS the great hoode,
range. amply provided with bakini
and warming ovens 1t Is reau,
a tremendous affair and requires a good
~ amount Of coal when II Is fired up 10
the large dinners. Adjoining this rang
is a large hot water boiler. which has
capacity OF some two or three hogshead
and beyond it Is the long porcelain sim
at which all the dishes are washed IN
size OF this sink may be conceived vghe
] fl is remembered that in II are washe
all the dishes used at a ten-course din
ner. set for hundred guests.
In the center Of the room is a lag
Geal table suspended from the ceilin
above which is a ponderous cIrcula
Z iron swing or rack. On it's pTongs ar
hung the cooking utensils when Their
= TO be a state dinner. The cookin
. utensils. many OF which are coppe
, and highly polished make a fine show
= ing when brought from their places /
. the cupboards and shelves 10 be hun
, above the deal table ready 20 the han
I Of the cook. or rather cooks. 10 whor
/ are intrusted the cooking Of the larg
s dinners. TWO immense closets, painte
o. white and with large glass doors 10 IN
10 upper half stand on the opposite sid
- Of the room from the range. In the uT
r Per part Of these closets. the part whic
IS shelved, is filled with tinware an
2 crockery. The lower portion is divide
{ into bins ana compartments wherein ar
4 stored -four. meal. and cereals. sugar
D salt and spices
70 The fittings In the smaller kitchen ar
p on the same general plan, although pre-
% Tortionately less In size. The range
8 this smaller room eats uD coal all Ia