The Birmingham age-herald., 1907-11-02
From the New York World.

From the New York World.
 NN ITH population of 2Ooo persons W to be cooked sns., for if 'na ssar%a fss aSI Ssas the vessel. the kitchens on 8 modern steamship are relatively as important as the great engines which drive the hher' The chef in his sphere occupies as re sponsible a position as the captain. Nolh- ing starts passengers and crew to grum- hing like poor food. A discontented and dissatisfied cabin full of passengers is something no steamship company wants.
 That the chef may at all times do ms level best the kitchens, or galleys as they are called, on the modern steamships are supplied with every contrivance or oeVloe that can in any way aid in the prepara- tions of meals on shpboard. The kitchehs themselves are models of cleanliness ana neatness. Dirt has no place aboard modern passenger steamship. This ap- plies with even greater force to the chei domain.
 With every facility at his eominaho the chef can supply the dishes demanded by the most exacting epicures lie mas practically the markets of the world at his orders in the refriseratop anu storage rooms. Whatever the best hotel or restaurant can supply so also can the chief on an Atlantic liner of the new type. In the old days an ocean voyage meant salt meat, hard tack ana coiiee after a few days out. But that was pe- fore the steamships were supplied "ltn refrigerating plants.
 The kitchens of the Kronprinzessin Cecilie. the newest of the North Ger man Lloyd fleet, are, perhaps, the most nerfect ever installed either on steani- shin o,. in a hotel or restaurant, and ai- though the big steamship was built at the stettin yards in Germany, practically all the kitchen and pantry httings were manufactured in the United states.
 Out of a crew of 679 men, one-sevehth or more are employed in the care ana nreparation of food for the inhabitants or this floating city. The ocean chef em- ploys every possible agency for quick pu. perfect service. Electricity, steam, hre' super-heated ar-all enter into the prep aration of the various meals. Nothing IS done by hand which can be done by mower. Potatoes, for instance, are kept warm and mashed at the same time by an ingeniously contrivcd potato masher run by steam power and dishes are washed by steam.
 The culinary arrangements of the kron- prinzessin Ceclie, as on all other modern passenger steamships, correspond in all particulars with the economic depart ments of a great hotel The raw material furnished by the stewards to Herr A. Uhlig, known as the laughing chef, and his assistants, Is as carefully checked up each day as is the latitude and longi- tude by the captain.
 Neatness and cleanliness is an iron rule, rigidly enforced. There is a place for everything and everything in its place. When a cook finishes using a pot pr pan, it goes ut e, ce to the dish washing room and upon aeing cleaned and secured is returned to It's particular hook or niche. There is no "piling up of dishes or kitchen utensils for there must be economy in space.
 The ranges are massive affairs bolted to the middle of the floor so that the cooks and their assistants can work on all sides at once. Alongside the pastry cook, busy with buildings and pies, may be a meat cook handling an enormous broiler. on which there are a dozen or more chops
 There is a crane for lifting and moving the huge copper caldroEs in which the soups are prepared. Electrical apparatus is every where. The cooks sharpen ther knives on an electrically driven wheel; coffee is ground in an electric coffee pot; ented process run by electricity; the heat of the ovens are regulated by thermos- tats, and even the breakfast eggs are