The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1912-06-23
KING EDWARDS CHEF
TEACHES AMERICANS
Nicolas Soyer, Inventor of
Paper Cookery, Here
GIVE DEMONSTRATION
Tells of Tastes of EngIand's Royalty.
Claims King Was Simple and
Exacting About His
Food
GIVE DEMONSTRATION

tut. some might ASK, WHO " MI soAti
Know that he is the inventor of paper bag
eooking' For the rest he is the grandson
of that Alexis soyer whom Commodore
Vanderbilt persuaded u come over here
years ago and preside over his cuisine,
and who, according To the grandson, was
SO disappointed that people over here
would not take his cooking seriously
back to France. where he invented a
portable stove. His son was chef, and
now NJ. Nicolas. the third In line, is a chef
by profession and acted in that capacity
to none other than King Edward VII. Of
England Seen at the Breslin NJ. Soyer
diyuieed some OF the secrets of the royal
dinner table. from which one gathers
that the Kins liked few things, but he
liked them gond and he always knew
what he was eating.
Now as to the message with which NJ.
soxer believes himself charged
Il am profoundly convinced said NJ.
Soyer, who IS making his first visit TO
| this country and who has been studying
Canadians and their cookery for six
weeks. that the American people buy
the best food and pay for II the high
est prices, but that they don't get the re-
suits they ought. | am here to educate
them as to how to have their cooking
done without drudRerv, without odors and
at the same time get the entire benefit
of the raw product I will demonstrate
what | say shall or be willing TO for
felt $4,000 10 any local charity
NINETY per cent of the cases of APP
pendcitis reported nowadays are caused
by tho use of inferior cooking utensils
/ am here to tell how to avoid the use of
these and to prove scientifically how %
To 30 per cent of the sickness that afflicts
the bumna race is attributable 10 igno-
rance in the kitchen. Tomorrow shall
in four hours cook and explain eighty
different dishes. and | believe no other
chef In the world would undertake to
cook that many In the same time
Cooking. say without qualification,
has gone backward TO a great degree
Modern cooking as II is practised il the
curse of the world. The average Kitchen
liz the tomb az The digestion and the crem-
atorv of peoples health 1 worked away
for nine wears on plan TO get away
from these conditions. Most Of the time
nnt INTO inventlnx and developing the
naner Ing with my -randfather's stove
adopted bv the British war office the
british soldiar now gets his roast beef
potatoes and gravy and pudding handed
IA MIN hot from Tho oven in a naper bag
and thare is no more eomplaint about I'M
| fair distribution of rations.
~ was traveiinQ chef to King Edward
VIZ for seven Years !" said M soyer n,
answer To question. Most or this
| time was while he was Prince OF Wales,
and my headanarters were at Marl-
| borough House, though used always 10
no 10 the south of France with him and
ipon his Yacht I first cooked for the
| late Kiue when | was with the Duchess
of Newcastle. who recommended me Al
| Ter entered the serv.ce OF then Prince
OF Wales In my spare time used TO do
an the cooking for Sir Herbert and Lady
Naylor-Leyland, the latter having been
Miss Jennie Chamberlain OF Cleveland
Ohio. The Nayior-I eylsnds were the
greatest entertainers OF royalty in Eng
land In fact the way sir Herbert built
IN his reputation In society was through
his entertainment OF the King When
We Travelled a good portion Of the force
of the kitchen at our hotel would be
turned over TO me. and one-fourth of tho
Kitchen Itself would be given up TO me TO
work in.
when the King. as Prince Of Wales,
snt.rtained there would be generally four
teen or fifteen in the eompany--never
more Than the latter number AS for