Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-09

The chef Is the power behind every throne
On the world. Kings cannot live without
cooks" any more than other people eau
This is why the palace kitchen Is such an
all-impOrtant room, whether the KING re-
sides i'm the castle at Windsor or III some
mud hovel In the African jungle. Inc
prcparatlon of his daily meals Is one OF the
few things on which the monarch pesto"s
his personal attention in these days OF re-
sponsible government. and hence we hho
him paying periodical visits TO the realms
of the cook. addressing the assembled FORCES
NJ the kitchen on their duties or wrltlns
on a menu card caustic comments winch
find their way to the heart of the chet'
The kitchen in any one of the European
'royal establishments is almost a little KING
dom In itself. With the fifty or sixty COOKS
and dishwashers not TO speak of the many
other attendants on the royal table the
kitchen resembles that of hotel rather
than of a private residence. The arrange
ments for the royal meal from store room
To dining room are carried out With lIlLii-
tarv precision. Everything moves as II oy
clockwork Under the systems established
at most of the European courts no more
trouble Is involved in serving a meal lot d
hundred guests than for the king and queen
alone.
King Edwards Culinary Establishment
In a royal kitchen such rs that at Wind
sor one is bewildered by the prevailing
noise and hustle. Imagine a room nearly
twice as large as the east room OF the
White House with two great open hreS
roaring at either end. while before them are
/ cracking forty or fifty large points OF peer
On either side of the long apartment are
two immense ranges, each over twelve feet
/ wide Above them hang hundreds OF pur-
nisbed copper vessels OF different shapes,
g Ci
J the kitchen is an enormous steel table,
heated by steam, on which are dlshed out
/ the dinners for the royal family and for the
rest of the household. while around IL are
ak large meat-chopping blocks, each as big
as an ordinary dining table. Next 10 the
, open range fires at the ENDS or the room
hare large ovens built into the walls, ana at
Nhe west end is a third open fireplace very
ksman in comparison with its companion,
land used only for roasting the delicate game
of which the king and queen are extfeineiy
fond.
Despite the size of the main kitchen and
/ the completeness of its equipment, 1t is used
only for the heavier parts OF the dinner.
I'm addition are the pastry kitchen. the So
fCalled green room, where only the Nese-
tables are cooked, and the confectionery
Kitchen, which is fully supplied with
1.-THE necessary materials as IS any moaerH
tcandy shop. This is tie particular pride or
Sthe king, who outdoes Child IN MS Iohu-
sneSS for sweetmeats
. $4,000 a Year for the Royal Chef.
The administration of the kitchen is NOM
iinaIly under the direction OF the master
of the household, who acts as the medium
Hof communication between the king and the
chef. But the latter, Frenchman. enjoy
ing a salary said to be nearly 1900, Is the
real ruler of the forces of the kitchen and
his will is supreme in all matters of dis
pute that arise within the borders OF his
domain. II is he that prepares the menu
for submission 20 the king and keeps
record OF the quantities CT food used in
each dish. King Edward is very particular
regarding the menu. and it is no uncommon
thing for him to upset the arrangements OF
his French cook by directing extensive al
terations in the dinner card Associated
with the chef is the clerk of the kitchen.
who las practically exclusive charge OF the
finances and who has separate desk where
he keeps his accounts. Besides these two
officials, there are master cooks, roasting
cooks apprentices and kitchen maids. TO
say nothing of the solutions and other serv-
ants bringing the number required to feed
the king up to sixty or more. And remem-
Der that this is only one OF three royal
culinary establishments. Since the king S
serious Illness at the time OF his coronation
he has been obliged TO be very careful OF
his diet He stiil retains his fondness for
the poussin. a delicate bird from the west
of Ireland, and for sweetmeats! but OF both