The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1905-03-06
COOKS IN ROYAL KITCHENS.
Formalities Observed in the Prepare
ton and Serving of Meals.

KANSAS lily Glop uDUSSB, was AoE a
long time an apprentice cook in the
kitchens of Grand Duke Frederick Of
Baden, at Carlsruhe. Germany, says
tine Kansas city Journal. The Grand
Duchess was a sister of Emperor VIII
liam l. This is one of the most exclu-
siye regal establishments in Europe,
and there is always warm rivalry
among the men of the white cap and
apron to enter its service, for recon-
mendation from the master of the
house of the Grand Duke of Baden is
in a sense a royal commission which
insures its owner employment at a
high salary. ..z1 --
Speaking of his experiences in the
palace at Carlsruhe, Mr.. Asal said:
1T is is no means an easy matter to
learn the trade of cooking in the royal
| kitchen. Volunteers for this service
must first of all come from highly re-
spectacle families and must serve four
years as apprentices. This, term of
four years is required because of the
great number of applications which
are received for the work. You see, if
cook could enter the royal service for
short time he. would do so for the
prestige it would give him elsewhere,
and there would be too frequent
changes. The probationary term once
q, was two years, then three years, and
now it is four.
After receiving the appointment as
d! an apprentice, which carries with 1t no
salary, the apprentice becomes at once
identified with the palace establish
ment. There is an imperative rule that
the youngest apprentice must submit
each day the bill of fare for the next
and this must be in his own handwri-
ting. There are in the royal kitchen of
the Grand Duke Frederick two chefs,
who are paid, and a steward, who is
called the maitre d'hotel. The appren.
tees, of whom there are from four to
six, but never more than six, work UNI
der the direction of the chefs. The
chefs each work two weeks and then
lay off two keeks, but the salary is
monthly, and about one hundred and
forty marks. ..t
1.-THE life of those in royal kitchens
is very pleasant. Each employee gets
his bottle of wine and his beer at every
meal and he is treated with considera,
ton. In the summer time when the
ducal family goes to the country resi-
dence every cook, of course, wants tt
go along. In the country life is ever
more pleasant than in the city W.
were allowed to fish in the preserves
\ when there was no royal party out o
course, and we were given many othe
liberties. Every employee Of thu
household who does to the country get
mileage, and most of the cooking uten
sils are taken from the city palace
As rule, all royal visitors give tips d
employees of the establishment Thes
tips are deposited with a trusted off
cial of the household and at the end o
the year the total sum is divided eaual
ly among the employees, from the high
est salaried to the candle bearers
While I was in the dukes kitchen, tn
Empress of Austria gave five thousan
marks for the employees of the palace
THE routine of the palace seldom,
Fever, varies" continued Mr.. Asal. 9Th
Grand Duchess directs the preparatio
of all the food. She receives the ma
tire d'hotel every afternoon at fou
o'clock and together they decide on til
bill of fare for the three meals of til
next day. The maitre d'hotel give
this bill of fare to the chef the neg
morning and he in turn makes out til
requisition for the necessary supple
Should he be so unfortunate as to TO
get anything he must buy it out of h
own pocket, for the store room is ope
only one hour a day. Why these rult
are $50 strictly enforced Is becau.
about year before went into IL
kitchen the chefs had entered into
private, agreement with the butche,
and others to cheat the household al
they had succeeded to the extent
seventy thousand marks.
1.-THE maitre d'hotel always goes
market himself and selects the SUI
plies which are sent to the chef. ri
morning meal is very simple. In fac
the Grand Duke ate only the vel
plainest food. He had his breakfa
at eight o'clock, luncheon at noon ar
dinner in the evening. The stricte
| rules prevailed everywhere The roy
| table was laid in a small dining roo
in the central part of the palace, ar
there the duke, the Grand Duchess al
| the Crown Prince ate together. CO
| ers were always laid for five, for ii
| Grand Duke often asks one or wo
| his ministers or some especially ho1
| ored guest to dine with his family.
| always in the dukes kitchen ju
| as we were dishing up, high offici
| Of the household came in and TASTE
| every dish that was destined for I'll
| royal table. This rule was never vi
| | lated and if the dishes were not Dre,