The Dawson news. (Dawson, Ga.) 1889-current, 1914-01-13
OF HORRORS
uorrRED IN HOTEL KITCH-
~ INVESTIGATION CON-
hN' ,orrp BY THE STATE.
.OIp NOSE WHILE YOU READ

lsClO'" editions. While Eating at
eDl' uosbery Twill Be Best Not
r r',inE Of What Is Told Here
li'i sensational muckraker, no
II y, monger, but the official in
'al 3D,tfon of the Pennsylvania state
eS''s"'' a+ Of agriculture that ex-
epal '- .so horrors of the hotel
lcp'D nov+ time you enjoy the pate
~ -, gras in a swell hotel dining
son No. or daintily fork a chicken GRO
pet+ or smack your lips over con
ue''o ~ tasse or the PURGE of peas,
OulLD' roeect on what the PennsyI-
VI .tate Investigators found or
al ,n'T may not enjoy your meal
u pn- If YOU are proof against all
SUGGESTIONS you can imagine
~ ~ fost hold of the coat tails OF the
srlvania state investigator with
W hand and hold your nose with
o+bor while you plunge into the
-,on doptbs of a great hotel. Let's
al sattes are not as bad as
,.pnsvIvania. Anyway, here goes;
The report of the official states
most hotels all over the world
ro r1eir cooking done in dark
ror Of course the cellar is light
br electricity; but there IS no
,rIigbt no fresh air, and the place
+onr with dampness, cooking odorS
- tho ofluvia of sweltering human
bodies
"sweltering' is the proper Worc'
rosmucb as the thermometer stands
rrubare from 100 to 140 degrees.
From the eyebrows of every work
from the tip of his nose and the
Ioin+ Of his chin, drops of persp1ra-
ion fall off every few seconds-into
skbat? Watch the mems arms and
ands. rills of this are running con-
inpallv-into what?'
Continuing the department OF aS-
icpJture explains that each cook has
m allowance of two towels a day, 10
rine his hands and mop his brow
.Fbis, however, is not their only use
ID many cases.
Suppose that you happen to order
Bashed brown potatoes.
The Awful Stock Kettle.
They will reach you shaped up
INTO q neat little mound. Certain
Hlishes made from eggs likewise will
have an almost automatically per
Zee contour. Has it ever occurred
&o YOU to wonder how this is done?
Tie cook takes one Of his unpleasant
Bowels, lays it over the potatoes or
Die omelette, and pats the dish dett-
HI into the required form.
Perhaps there are so men working
ln the hotel kitchen. Their jackets
Rre drenched with perspiration. At
HE end of the working day they will
&oll up these dripping garments and
Stow them away in e. 'ockers.
Next morning they will exchange
4heir street clothes for these limp,
Damp garments. Kitchen work quick
u dirties a clean jacket. The gar
lhent is soon spattered with blood,
lat and gravy Some of the cooks
ehange their jackets twice a week,
SOme once a week.
The stock pot" is described as one
ef the abominations of hotel kitch-
ens. 1t is a huge iron Or brass re-
leptacle holding from 10 to so gal
|ons Once a week in summer, once
month in winter, it is removed
Prom the range and cleaned. A. tle
bottom Of it is a Shiny coZe a foot
Peep, which is scooped out. After
being scalded the pot is placed again
)n the fire, filled with water, and in
o 1t go all the odds and ends which
be served or which have been
eturned from the dining room. 1t
S always uncovered and on cleaning
lay the ooze is found to contain a
,ood many TOaches-sometimes a rat
u mouse or two. Why the weekly
lean-up in summer? Because the
dor from the ooze becomes well
Ugh unbearable by Friday night.
All the lean scraps and the bones
o into the stock pot, which fur
lshes the basis for soups of every
md. The fat lis thrown into a tia
Jay a foot deep. How long does =
Ike to fill the tray? Sometimes a
eek In summer, however, it is
hpossible to wait until the tray is
il' IN the terrific heat of the kitch-
the stuff soon begins to decay"
Use All the Scraps.
Nothing is wasted in an economic
~ managed hotel or restaurant.
elore the plates are turned over to
e dlshwashers they are carefully
'arched for scraps of butter. Some