Omaha daily bee., 1915-02-28
IMPORTANT PART OF HOTEL
Eontenelle Chef Has Everything
Modern Science Has Invented to
Embelish Kitchen.
MACHINES DO MOST WORK

AAANAANNA1 ~ AAO1A WYNN
The kitchen, sh, the Kitchen
That lie about the most important part
81 a hotel
The bard OF Benson or some other part
81 the world has sung the fact that man
ran live without many things, including
carriages. horses and books" but civ
liked man cannot live without cooks"
And in the kitchen Of the Fontenells
monsieur le chef will find everything that
the science and mechanical ingenuity OF
man has Invented TO make convenient
and easy the exercise OF monsieur's art.
Note thst-Art
Yes. Il Is indeed an art the connection
Of thousand tempting dishes, the pleas
ing Of an unlimited number OF appetites
and tastes.
Tho main kitchen Is big room In the
northwest corner OF the building.
Every known device FOR the best fur
thering OF the functions Of the skilled
cooks and other employees down TO the
dishwashers IL found installed here.
Here are long lines OF ranges broilers
bake ovens. plate warmers
Here are equally long lines OF refrig-
orators kept cool by hundreds and hum
drcds OF feet Of ammonia pipe.
Here arc cold consomme containers and
long ranks OF ice cream tanks and tanks
for various kinds OF ices.
Rolls kept Hot.
There 10 a spray roll-warmer for keep
ing rolls hot and fresh the door OF which
IL raised BY a pressure Of the foot and
falls into place Immediately after the
waiter has taken what rolls he wants.
thus keeping the rolls always az the
proper warmth.
This was built especially for the Fonte
nellie kitchen, as indeed. many OF tho
other fixtures were.
There IL a special alcove with n battery
OF big refrigerators and several chopping
blocks for the use OF the hotel meat shop
Here skilled butchers will cut up tho
meat, and Il will be their duty 10 keep
the refrigerator over by the ranges and
meat broilers supplied with cuts OF all
kinds OF meat so that the chefs when
they get an order can find Just what they
want at once in the refrigerator, and
plunge II from the cold TO the hot and
forward TO the waiting guest without
delay.
Here il a little corner where such dainty
dishes az toast and waffles and boiled
eggs are prepared. There are specia
tuasters and special waffle irons and spe-
clai automatic egg boilers which boil
eggs just as long as they are ordered to
boil them and no longer.
There IL also big machine near here
which Is for the mixing OF dough. IL
sets near the big bake ovens. and VIII
be one OF the pieces OF stock In trade
Of the pastry cooks skilled In the concoe-
ton Of mouth-melting pies. apple dump
iipgs, chocolate eciaires and such delights
, Of tho gourmets.
Lines of coffee Urna.
Long lines OF coffee urns shine resplen-
dent. giving promise OF much Mocha de-
light and Java ecstasy For even these
coffee urns are mechanically educated 20
brew the most enhancing of brews that
ever were brewed from the Justly eele-
brated coffee bean.
Rack here in the corner 10 mysterious
machine, probably not very high up In
che mechanical social scale. but good
honest-looling machine withal.
What art thou. o aueer-looting ma
chine3
All. a potato peeleri
Wei. well. and who would ever think
that they would ever teach machines
10 peel potatoes.
surely this Ia the ago OF education
when an humble looking piece OF
mechanism like you can learn 70 peel
potatoes.
The potato peeier doesn't exactly peel
potatoes. II rather sandpapers their
shells off.
Its insldes consist OF a large drum
with a revolving bottom. The sloes Oh
the drum and the surface OF the bot
tom are covered with very roush ana
sand-paperlike substance
Potatoes entering this drum find them
selves whlried about swiftly and finc
their cheeks rubbed against this rough
substance TIL they are all scraped'
There Is water In there ut the same
time and the scFapings flow away al
soon as they are taken off through
big waste pipe and then the peeled DO
tatoes are dumped out through from
opening. It's great for the "murphios.'
Lower Glass of scuiIery.
A big, businesslike kettle has it's plac'
near this plebean piece of machinery
This kettle also belongs 10 the lowe
classes in the seullery.
II is an humble grease kettle.
Humble but useful, for into IL goe
all the grease from the cooking meat
and other sources and this kettle rem
ders H.
Huge power dishwashers are a featur
OF the scullery. The dishes in grea
wire baskets are plunged into watts @
ventafnty ,Vntar uttle derrfcka halnR nre
sided for lifting and lowering the heav