The daily democrat. [volume] (Anadarko, Oklahoma) 190?-1908, 1908-10-06

The J7ORE-RON4 CnTLHlfJ ALARGE
OU4nN7I az me RARE MTWTW"@
OLD WETUX4 CHIYA
In this sixtieth jubilee year OF En-.
peror Francis Joseph's reign, when
Vienna is the festival senter of Ecu.
rope. and visits of foreign sovereigns
and princes- are the order of the day,
the army of court functionaries from
the "obersthofmeister,' or court cham.
berlain, down to the youngest scullery
maid in the imperial kitchens are
having a busy time.
The kitchen plays n most prominent
part-especially here, in Austria.
whore eating and drinking have long
been a fine art. For, indeed, In all
culinary matters Vienna has been
world renowned since the days of
Maria Theresa. When hat great en-
press took over the imperial palace of
Schoenbrunn from Prince Eugene of
Savoy there were no less than 20
tons Of copper cooking utensils in the
kitchens. Everything was done on a
big scale, and the waste of good food
was something appalling.
In these days II is seldom that the
remains Of a banquet amount to any
thing considerable. But 1t sometimes
happens that a court ball or state din
ner may be put off at the last moment
through the death of some important
parsonage, and then there are noun.
tains Of comestibles to be disposed of.
rho nnttrf nHafn1a aud IN Tnvv Irfu
ileged persons are permitted to buy
anything at a very low figure, and for
two shillings n may get a magnif-
cent salmon, or haunch Of venison, or
some other delicacy.
Most of the reforms introduced into
the service have only been rendered
possible by the building of an entirely
new range of kitchens in the Hofburg.
In Maria Theresa's good old times,
cooking was carried on In a much less
scientific and systematic manner han
now. and with an enormous expen-
diture of human labor. Even until
quite recently, when there we're gala
dinners or court balls, a whole de-
tachment of infantry was brought into
the palace to carry the dishes from
the kitchens to the state apartments.
Specially constructed wooden tray re.
c~eptacles were used for this purpose.
But nov all that has been stopped.
The new kitchens are Immediately un-
der the state apartments, and a ser,
vice OF electric elevators conveys the
dishes right from the kitchen to the
ante-rooms OF the banqueting hall.
These new kitchens are unequaled
in Europe for convenience and equip
ment, and no expense was spared in
their fitting.
Especially interesting is the emper-
or's private kitchen. or, as It is called
in German, "mundkuche," which means
literally, mouth Kitchen" where all
the food for his majesty's own table
Is prepared. Here all the cooks know
exactly what are the special tastes of
the monarch, and as these are ex.
tremely simple. they do not require
any elaborate cooking. In fact. the
emperor's tastes are almost what the
Vlennese call "burgerliche," that is to
say, belonging to the middle classes
A good strengthening soup, a nice.
tender, juicy slice Of brolled fresh
beef, with vegetables and one glass OF
beer, he will cat with relish; a second
dish and even sweets ne disdains. and
whenever they are ent TO table they
always come back untasted.
Next to the 'mundkuche" are the
pastry and confectionery kitchens
which play an important part in Wien
nese cookery. When the Crown Prin
cess Stephanie and her daughter, the
Archduchess Elizabeth, were living In
the Hofburg. the cooks had always tC
prepare some special delicacies II
cakes and sweets for the afternoon
coffee; but these are no longer re
quired, Next is the great court" o.
festival" kitchen, with its immense
roasting spits and six great stoves
OF the latest design. Here fine menus
for gala dinners OF 200 guests are pre-
pared, and for another 200 equerriei
and gentlemenin-walting, who din,
at the so-called "marshal's table.
Here also the cooking Is done for tn
court balls, when the guests humble
from 1000 to 1900.