Omaha daily bee., 1906-05-20
NEW YoRK'S GREAT KITCHENS
They Are GettihE Bigger Every year
ovens Built out URder the
street.


I'm recently built hotels the kitchen is n
space about l5oxa0 feet, foored with red
tiles. The walls where exposed, are tiled
In white. The ceiling is fourteen feet
high.
At the entrance is the chefs ONCE and
near him the principal refrigerator FOR the
STORAGE of meat Along one side are from
nifty to 1oo lineal feet Of ranges adapted
to coal gas and charcoal
In front OF these are the cooks tables
in the steel tops OF which are sinks.
bsinsmarie aud steam tables Underneath
are steam plate warmers. Above the
cooks heads are racks, on which is hung
a picturesque array of copper pots, skilets.
saucepans and kettles, and above this again
Is the elaborate system OF ventilattng
ducts which carry of the smoke and odor
from every appliance where heat Is gener-
ated.
Near the main kitchen and about one
hair its size Is the soup and roasting de-
pHrtment, provided with stock. soup and
grease boilers and an oven for roasting
fowl or large joints OF meat. Such an
oven tn one Of the new hotels has a
capacity OF LOCO pigeons or 300 chickens or
sixteen large ribs Of beef
The boilers are huge copper affairs.
double jacketed. and some of the spits for
roasting meats are turned by electricity.
This department contains its own rerriger-
atOr, in which il kept all uncoolIed food
prepared here.
Other departments are the vegetable
room, butcher shop. oyster room, bakery.
Ice cream department, confectionery shop.
china store and the great storeroom. In
addition 10 these departments where the
chief classes OF food are prepared, there
are inHumerable booths and counters where
dishes Of a lighter order are made ready
for the hurrying walters
Sandwiches and salads, for example. are
prepared near the Earde Manager. Coffee
urns and roll warmers, griddle and waffle
ranges, coasters and egg boilers must be
Where their products can be most conven-
lently delivered to the room above.
The kitchen should not be removed more
than one floor from the dining room. grill
room or cafe to he served. DumbwaItcr
communication Is unpracticable. az 1t cools
the FOOD. The human waiter must have
free access to the kitchen. and so speedy
that he shall spend the greatest possible
time in the dining room within call OF pa
irons
Having dropped his written order in a
kitchen to obtain II when prepared. on
his way to the ranges he should pass the
counter. near the kitchen entrance, where
bread and relishes are supplied, for he must
be placing these before his customer while
the fsh or meat is being cooked.
AS he starts up the stairway he must pass
the checker, who places the price upon
whatever he is serving. For salads he must
be able to reach the salad department with
equal ease. For wines and liquors he must
go to the bar Of the kitchen.
Whatever number OF stories a hotel dis
plays above the street. the business OF the
enterprise goes on in those below the pave
ment' and so hard pressed lie the city hotel
Tor space that every foot the laws allow the
owner TO reach under the sidewalk is
eagerly seized. The bakery of the new
Hotel Belmont for example, is under the
pavement at Park avenue and Forty-seo-
ond street. and one of the ovens is directly
over the subway as 1t makes the curve
there.--Indoors and Out.