The Alaska citizen., 1911-04-03
ROYAL CHEFS OF EUROPE.
One Field in Which French Ideas are Dominant

LONDON, Feb. h. - King George V, like his father. never allows a royal menu 10 be published If one does appear anywhere it is against his wish. The late King Ed. ward thought that the making pub lie of royal menus savored of osten- tation, and his son shares this prej- udiCc
 King Georges new chef is a Frenchman, Henri Cedard who succeeds another FrenChman. Nj. Menager The latter had a salary of slo.o0O year and after 9 years in the royal service has be come head Of the kitchen of the new Royal Automobile club in Pail Mall.
 The most highly reputed royal kitchens in Europe are those at Windsor Castle. They were estab- lished there seven centuries ago undsr the arches of the castle and have been adapted to modern needs.
 They are very handsome While those in Buckingham Palace are white tiled, in Windsor kitchens are panelled in black oak. a work car ricd cut by George III, at a cost of S5o,oo0. Each kitchen is in charge If special cook. who is an expert in cooking soups or fish. entrees or rcasts, vegetables or pastry. There are four sergeant cooks, If he term may be used. under the head chef. For the sweets and pas rF there two special chefs In all about 30 principals are engaged.
 For cooking purposes there are about 500 pots and pans, for the most part in copper, and five men have nothing to do but keep them secured. These pots and pans alone Ire worth s10OOO.
 The gold plate which belongs to he British sovereigns is of inn mense value. Ordinarily 1t is kept in a safe set in walls three feet nick, and always guarded by DO. lice. There are dishes bearing the arms of the Tudor kings. Others formed part of the treasure of Tip poo Sahib, the famous Indian chief tain
 There is one complete service of massive gold with 5000 forks and spoons to match. That is for great occasions, but there are several other wonderful services for ordin- ary use. Much of the silver is modern. The plate is valued in millions sterling, though large part is only silver gilt and is excelled by the sCid gold dishes of several Indian rajahs
 Usually monarchs when in private 1O not finger at the table They are too busy. King Edward was a very rapid eater. but his son has 10 be more careful Dinner with him never lasts more than 10 or 50 minutes.
 Each service is presented in dou- ble, so that choice is available, and each bears the name of the under chef responsible for It. This is an cid custom due to the way cocks in past times had of claim ing all the good dishes and repu- 1iating any share in the bad ones.
 Since the days of the Jacobies no finger bowls are provided at the royal table The Jacobites used hem to drink the health of the king lover the water"
 Not in all the royal palaces are 'Itlt TItlltu CUOhS. Uc hdlSeT must not have one German public opinion is against it. In fact for years grand culinary quarrel has been in progress in Germany. There are at least 400 French cooks in he best houses of Berlin. Even the chancell-r has a French cook, but he emperor, owing to the Pan-Ger- manic idea, keeps to the native ar 'iCle and has his bill of fare writ en cut in German.
 French methods, except when mac aroni is dealt with, are the rule at the court of Italy. An Italian who has studied the art of cooking in France, Signor de Amici, is the chef.
 The pope holds by the cooking of his native Venice and has an incrdinate fancy for his own special pilaff, a complicated dish which con- tains rice, two dozen prawns, a pint or more of mussels, butter, heeSe, white wine, saffron, pepper,