The Bamberg herald. [volume] (Bamberg, S.C.) 1891-1972, 1906-07-19
NEW YoRK's GREAT KITCHENS.
Getting Bigger Every Year-Ovens
Out Under the Street.

In receltly-built hotels in New York
the kitchen is a space about l5Ox2OO
feet, hoored with red tiles. The walls
where exposed are tiled in white. The
ceiling is II feet high.
At the entrance is the chefs Office,
and near him the principal refrigera-
tor for the storage Of meat. Along
one side are from SO to 100 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, bains-marie and steam tables.
Underneath are steam plate warmers.
Above the cooks heads are racks, on
which is hung a picturesque array OF
copper pots, sllillets, sauce pans and
kettles, and above this again is the
elaborate system of ventilating ducts
which carry off the smoke and odor
from every appliance where heat is
generated.
Near the man kitchen and about
one-half it's size, says Indoors and
Out, is the soup and roasting depart
ment, provided with stock, soup and
grease boilers and an oven for roast
ing fowl or large joints Of meat. Such
an oven in one of the new hotels has
a capacity Of 1000 pigeons or 300
chickens or 16 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 con-
tains it's own refrigerator, in which IS
kept all uncooked food prepared here.
Other departments are the vegetable
room, butcher shop, oyster room,
bakery, ice cream department, confec-
tionery shop, china store and the great
stereroom. In addition to these de-
partments, where the chief classes OF
food are prepared, there are innumer-
able booths and counters where
dishes of a lighter order are made
ready for the hurrying walters.
Sandwiches and salads, for example,
Coffee urns and roll warmers, griddle
and waffle ranges, toasters and egg
boilers must be where their products
can be most conveniently delivered to
the room above.
The kitchen should not be removed
more than one- floor from the dining
room, grill room or cafe to be served.
Dumbwaiter communication Is imprac-
ticable, as it cools the food. The hui
man 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 pat:
rons. .r.-
Having dropped his written order in
a tube, he must go to the proper place
in the kitchen to obtain it when pre-
pared. On his way to the ranges he
should pass the counter, near the kit
chen entrance, where bread and rel
ishes are supplied, for he must be
placing these before his customer
while the fish 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
displays above the street, the business
Of the enterprise goes on in those be-
low the pavement, and so hard pressed
Is the city hotel for space that every
foot the law allows 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
second street, and one Of the ovens Is
directly over the subway as it makes
the curve there.