Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1908-07-04

brought into the palace to carry the
dishes from the kitchens to the state
apartments. Specially constructed
wooden tray receptacles were used
for this purpose, But now all that
has been stopped The new Kitchens
are Immediately under the state apart
ments and a service of electric ele-
Nators conveys the dishes right from
the kitchen to the ante-rooms Of the
banqueting hall.
SPLENDID KITCHENS.
These new kitchens are unequalled
IN Europe for convenience and equip
ment, and no expense was spared in
their fitting Especially interesting Is
the enperor's private kitchen. or as IL
IS called in German, 'mundkuche -
which means literally, mouth kitch-
en- whore all the food for his mai
esly's own table is prepared Here
al the cooks know exactly what are
the special tastes OF the monarch, and
as these are extremely simple. they
do not require any elaborate cooking.
In tact, the emperor's tastess are al
most what the Viennese call burger
uche,' mat Is TO say, belonging to the
middle classes, A good strengthen
ing soup, a nice tender, juicy slice OF
boiled fresh beef, with vegetables and
one glass Of beer he will eat with rel.
ish second dish and even sweets.
he disdains and whenever they are
sent to the table, they always come
back untasted.
WHERE MENUS ORIGINATE.
Next TO the "mundkuehe" are the
pastry and confectionery Kitchens,
which play an important part in Vie
ennese cookery When the Crown
Princess Stephanie and her daughter,
the Archduchcss Elizabeth were lN-
ing in the Hofburg, the cooks had
always 10 prepare some special deli
cacles In cakes and sweets for The az.
ternQon coffee, but these are no longer
required, Next rs the great Court"
or festival kitchen with its lmncnse
roasting splits and six great stoves nf
the latest design, Here fine menus for
gala dinners OF 200 guests are prepar-
ca and Tor another 200 equerries and
gentlemen-in-walting who dine at tho
so-callod "Marshalrs table, Here
also the cooking is done for tho court
1000 10 5000
Another particularly interesting
Kitchen In the "Olio' one. where a
specially strengthening soup Is pre-
pared which Is much appreciated to-
wards Che end OF court ball ~ a
Mnd Of "brare-up' for the coullion.
n'VUllF -ou quarts are made and, as
the process as wen az the ingredients
are somewhat elaborate, It IS easy 20
gee why a separate kitchen Is neces-
aarS for H.
OLIO SOUP.
Here u tho recipe which has never
been made public before. but always
Kept ms q secret ~ the Hofburg kteh-
en-; OHIO soup Take seven pounds Of
beef ana SIX pounds of veal and cut
them into small pieces, lay side by
SIDE I'm deep pan and upon this a
INN layer Of sliced suct and upon the
ton of that four onions cut In slices
over the whole Is poured Just one PM
Of water Tho pan II placed IN The
oven and allowed 20 stand for two
hours Then the pan is nlled half fun
WIN water and allowed 10 boil gently,
~, scum being tsneh nt continually,
AfHr two hours moro add hair leg "
mutton half a hare or rabbit, two old
chickens two old partildges, an cut
up. besides celorV, parsley roots, cab
bage, turnips and carrots also cut in
slices Thon the pan Is Allied TO the