The Columbus journal. (Columbus, Neb.) 1874-1911, 1908-09-09

AIOM S,VVV " S,VVV.
Another particularly interesting
kitchen is the "Olio" one, where a
specially Strengthening soup is pre-.
pared, which is much appreciated to-
wards the end OF court ball as kind
OF "brace-up" for the cotillon. Usual
ly couple of hundred quarts are
made, and as the process as we'll as
the ingredients are somewhat elab-
crate. it is easy to see why a separate
kitchen Is necessary for it.
Here is the recipe. which has never
been made public before. but always
kept a secret of the Hofburg kitchen.
OliO Soup.-Take seven pounds of
beef and six pounds of veal, and cut
them into small pieces; lay side by
side In deep pan. and upon this a
thin layer of sliced suet, and upon the
top of that four onions cut In clices.
Over the whole is poured just one
pint of water. The pan is placed in
the oven and allowed to stand for two
hours. Then the pan is filled half
with water and allowed to boil gently,
the scum being taken of continually.
After two hours more add half a leg
of mutton. half a hare or rabbit, two
old chickens. two old partridges, all
cut up. besides celery. parsley roots.
cabbage. turnips. and carrots also cut
in slices. Then the pan Is filed to the
brim with water. and is allowed to
boil for five hours. The Olio is then
finished. 1t is put aside to cool, so
that all the fat forming a crust on the
top can be taken of. The soup is then
poured through a fine wet napkin, and
can be kept for days until it is used,
provided that no salt has been added.
Scarcely less interesting are the
stOrerOoms, where the gold and silver
plate and not less precious stores of
porcelain and china services are jeal-
Ously guarded. OF the rare and now
quite understandable Alt Wein," or old
Vienna china. the Hofburs has vast
stores. There are piles of dishes of all
sorts and shapes. and mountains of
plates. Of inestimable value. And of
silver there seems to be no end. And
then in a specially built strongroom is
kept the famous gold service, used
only on great occasions, such as the
visits of foreign sovereigrs and
princes, or the marriage of a prom
inent archduke or archduchess. Orig
inally this service was made for 80
guests, causing much perplexity to the
court officials whenever that number
was exceeded. which happened fire.
quently. In such cases some of the
old Vienna service was used specially
for courses which were ACCOMPANIED
with any sharp sauces not considered
good for gold plates. But some time
ago, at sitting Of high personages, it
was decided to add 100 gold plates to
the existing service of exactly the
same pattern and size. Each plates
weighs precisely pa pounds, and
costs. for the metal alone. $50. to
which must be added another eight
pounds for the making The gold
smiths order, therefore, amounted to
eS.S00.
And besides all this precious store
of gold. silver and china, there are
cupboards filled with MAGNIFICENT
porcelain and Venetian glass for table
decorations. which are never used.
There are chests and cupboards. too.
full Of the most beautiful linen, en-
broidered, and with costly lace inser-
lions and intricate designs Much Of
this. too. is never used, the emperor
insisting that only the simplest white
damask cloth with narrow borders be
placed upon the state dining tables. At
the great dinner given not long ago
in honor of the German kaiser and the
German federal princes. the table was
covered with a cloth over so yards
long all woven in one piece and en-
broidered with the imperial arms. For
in matters of decoration as we'll as in
food. Francis Joseph prefers simplicity
and good taste. only demanding that |
everything shall be the best procur-
able.