What Goes on Behind the Scenes in the Kitchen
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TUB CHIF AVIIO FRI10S.
til.', limn u'lin una lolioa u VilinirH
w I I lunch t a restiiurant or sits down
I In ii lvfll uniiolntfl mt.Al fit .tl
Omnha hotol, .xrldum cogitate
urmn tlie iiixicexs by which til
food Bet biiforo him haa bcmi rpia.ri;tl. l'ue
man who has buarUetl for yearn at one of
thn larnc eKtubllhnipnts may never ha.'
woqUored at the rrniurkabln xyntem whi 41
has rnude It possible for hhn and a. tUv
sand other to be served daily with
choicest vlanda with never one aitiojs
kpoilcd or ntale.
Hystein. ficlencu. akill and common seiui
unite to make this possible. H?f ii(eratl:i;,
cooking and t leaning are cardinal principal
of the buslnui. The first must be done
well or the raw material will spoil; the
second must be doiw well or the cUBtomem
Will abuse the place und withdraw thilr
patronage, and the third must be done will
or the department of health will Interfere.
All of these are carried on admirably la
Omkha hotels ami restaurants. Most of the
establishments use Ice for refrigerating, but
several have their own plants and a system
of p ping for the distribution of cold air.
This Is the most economical' system after
the first expense of Installing It. An engine
must be provided for the condensing of the
ammonia gas, which Is the method by whiUi
Itho refrigwratlon Is produced. Pipes must
be installed running through ull the rofi it
erator boxes.
lasld the Hefriaeritinr.
The view through the double plate glass
wln4ow In the thick door of each refrigera
tor box Is beautiful. The Interior can be
Illnn,!,.. . . v,w v..
r.'.T Vr-r.". T . """T-
ouisiae wmcii iignts an incandescent light
within. En eh box contains different pro
visions arranged so, partly to prevent taint
ing and partly because meats, for Instance,
require a lower temperature than fruit. The
view into one refrigerator shows fruits;
boxes of oranges, bunches of bananas, bar-
rels of apples, grapes, pineapples and rare
fruits. In another box are the big meatB;
aides of beef, pork, vU and mutton.
Bmaller niealts, poultry and gome occupy
another box. The refrigeration pipes are
covered with frost, several inches thick at
some places. Some of the meats ore burled
In the frost. They would keep for months
at such a temperature. In establishments
where Ice Is purchased, this Item of expense
la large. One restaurant has an Ice bill
amounting to from KH to WiQ a month.
Realm of the Chef.
The cooking department of the hotel or
restaurant Is, of course, the mot-t important.
All other departments of kitchen work
are merely tubsorvlent to It. The
chef is the major-domo of this realm.
Vpon his rests the responsibility of
running the kitchen. Upon his
gastronomia experience and culinary skill
depends the success of the department.
Now, there may be diversity of cooks, but
the same chef. There are many- depart-
ments of the culinary art practiced In
Omaha. One large hotel has, beslds its
cnor, one "fry cook." two "broilers," one
"cold meat and oyster man" and a "vege-
table cook." The fry -cook has made a
apactal study of friend meats, the broiler
of broiled meats, the vegetable cook of
vegetables, while the cold meat and oyster
man Is versed In the best and most artlstlo
mtans of cutting sundry kinds of meats
nd the most poetic way of serving oysters.
Nor must the pastry cook be forgotten,
He is an expert In the construction of
thoa saccharine dainties which tickle the
palate after the more substantial viands
have filled up their place, lie Is particu
larly skillful In the concoction of that
Treat American staple pie. The pastry
cook is not always a man. One large res
taurant employs four women skilled In the
making of pies and cakes. They bake 2ut
pies a day.
Steass for C'ookiaa.
8everel Omaha establishments us steam
for cooking. Steam cooking Is the latest
advance In kitchen economy. Coal and
van gas are out of style. The utility of
team Is wonderful. It Is supplied by s
boiler' and conducted in pipes all through
he establishment, giving Its hnat wherever
required. It b.olls the coffee, cooks the
vegetables, keeps the plates and cups turn,
keeps pies ar.d rolls warm, distributes its
beat to the heating table, where viands
Demand for Automobiles Exceeds Product
ANUFACTLTiERS' estimates place
M
at 4"j,Ue0 the number of automo
biles to be made In America ln
iU'7. Th output iu 1 a will be
Si. 00c. For the two year, then the
product of the home shops will equal one
machine to every thousand of population.
According to figures produced in the United
States circuit court last March In the
court" of the Selden patent suit, the total
number of autunvobiiea, manufactured and
imported, under license in the V'tilted States
roin January 1. 19oJ, to January 1, loi, was
I.69-
Taken with these striking' proofs of the
growth of the motor car trade, the state-
ment that the demand for machines Is far
ahead of the supply will cause no aston-
bbiuenl. Partly because of this condition,
but chiefly because foreign makers mill
lead In tho production of certain hlgh-chuM
and .higa-apwod cars, the increase of the
home autput te accompanied by an In-
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CHEF OF
V
TV
CARINQ
hikLVh ot t cms! ...ne, bails the
" . ' ....
wuier m cupper eBK iim mo
water In the dish washing tanks warm and
perform, numerous other unices in
an unobstruslve and very satisfactory
and economical manner. Coal and gas
are still used in most of
the restau-
rants for cooking meals, and, of course,
nothing will take the place of charcoal for
bi oiling.
The colonels, captains and aide-de-camp
Side Lights on the People's Life in Modern Rome
OMU Nov. t (Special Correspond
ence of The Bee.) The woid
ottobrat means an October frolic,
and, in fact. It takes place in
October, not on any particular
R
day, but on every day during the month,
especially on Sundays and Thursdays. Like
other popular Roman tustoms durived from
Paganism, these ottobrate are older than
Rome Itself. They were first instituted iu
honor of Bacchus and wore called Bac-
chaualia,
Theire Is no custom more popular to the
humbler classes than tlieae ottobrate feasts,
for they are held In the country In vlne-
yards or wayside taverns, etc, under the
plea of tasting the newly made wine of the
Poor people lay aside their spare .
"
season.
cents all through the year and frequently
club together so as to have at least one
ottobrata. one day in the country during
the month. Every land owner gives an
ottobrata to his help, when the newly made
wine. In Its natural state. Is tasted, and
after dinner there is singing and dancing,
In which the masters Join as merrily as
their men.
The gentry keep their ottobrate at theh
country castles, or go to some fashionable
tavern near Rome.
Some people go in carriages, tome ln cabs,
some by rail and many on foot. The genu
ine festival holder, however, adopts the old
Roman style, and takes a wagon drawn by
a team of oxen. Wagon and oxen are gaily
decorated with flags, colored draperies and
flowers. Only women sit ln these wagons,
. v-.. .ii.i,.,, . . 1 . . ,r tr. luk Imttur
seen and the matron, ln the" center. All
wear their best Sunday clothes and the
girls wear a flower in their beautifully ar
ranged tresses. After the day's feasting
and wine tasting are over the usual dan
cing and ringing takes plate; and ufler this,
all return home us they went, but, this
time t lie wagons are surrounded by young
men, Hiraing and casting killing lo ks at
the girls In the wagons, who answer them
with Interest; and, perchance, they may
let the flower In their hair fall mi the road.
crease also in Imports. Lp to dale this
year 1.2'4 machine bavo betu brought
from abroad, us against for the corre
sponding eleien mouths of last year.
The automobile in America was first au
enticing novelty ana then the subject of un
alluilig fad. It ha. pursed beyond de
velopment as u mere luxury and Is mak
ing rapid way as an agent of convenience,
commercial and social. That II is to be e
tablished among the every. day necessities
In busluesA and pleasure Is no longer to be
doubted. It is a wise policy, considering.
these points, under which American munu
facturifs have worked rather for saftty,
silence and endurance than for showlncos
and speed.
In this country most probably the results
ia economy of make and maintenance are
to be readied, particularly iu the perfection
of electric appiiaiices which will bring lhv
motor car Into its widest popular use. New
Yolk World.
THE OMAIIA
THE BROILER.
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A
FOR THE SILVERWARE.
r,r the chef nnd hl Htjff of em.ks are manv.
" . ......... I.
n choiuuiu iweieis unu iui
nothing all day long but peel potatoes and
other vegetables and pluck fowls and skin
rabbits ami small game.
The storehouse man's time Is taken up
In the large establishments with receiving
and giving out the provisions from the
storehouse. In some places the value of
the average stock always on hand Is sev-
eral thousand dollars. One Omaha place
to be picked up by him for whom it was
intended. ,
, q ,
Wealthy trades people go to the ottobrate
in hired carriages ar.d hire a private liall
for their party in a fashionable oountry
tavern, when the feast oti the best viands
that mine host can procure and drink his
best and oldest wines, not omitting chain-
pagr.e and liquors after dinner. The women
In this station of life In Romeare renowned
for their gigantic size. They dress as su-
perbly as duchesses and princesses, but on
their shoulders they wear tho old Roman
shawj, which thoy generally leave open in
order to display all the Jewelry with which
their hair, neck, ears, wrists and fingers
are bedecked. Their position is determined
Ku K amniint '? iawulnr thitlf ft'nar fill
" " .
these occsaslons. Even should they be
pawneu. mey win reaeem mem tor im
day, though they may be compelled to re
pawn them on the following day. They
wear nothing on their head, but thelv hair
Is faultlessly dressed. The higher clashes
of Romans keep their ottobrate at their
own country houses, to which they invite
their friends.
Formerly no Roman ever thought of go
ing to the country for chuuge of air until
October, when the ottobrate season began.
Even now, when so many old customs are
dying off, the ottobrate are as much In
favor as ever, especially with those who
cannot afford to leave town for the sum
mer season. Rail and steam trolleys have
now brought the hills around Rome so near
that the middle class can now take their
ottobrata to Albano, Frascatl. Tlroll. Ma-
3L RIAL
J- i.v ItfXsrKiSP Mia ' P
: ' J : '-r -Jts.
SUNDAY BEE: DECEMBER 2. 1906.
f
CAB,ra ran sixs caiAWA&
ha on hand now 1.500 iais of preserves
, ...... t
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malta" that the customer win never oe
able to tell the difference. These were all
canned on the premiss. In the same store-
room is nearly S1.0W worth of table linen,
Barrels of pickles, sugar and salt, stacks of
canned goods und all the articles used in
a restaurant are to be found thero.
The people who wash the dishes and pol-
lsli the cooking utensils ore important aides
rino and In the villages on the hills, called
Cawtelll Romanl, because in every one of
these villages there is a castle, a remnant
0f the feudal system. The wines of these
cagtt.iii are among the Most prized In
Rome. .
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The limy of the Dead.
The first nine days of November ate de-
voted to tho dead and tho second day of
ti10 month i8 called "tho day of the dead."
Romang have a pretty sad saying respect-
mg tnts whicn i that -if it rains on the
day ot the dead It is the tears of the dead
whlch fall on earth." On "all souls' day"
th aIwl,va rWn ceme.mea are made es-
p,,claily neat and the gves are deco-
....
rated and surrounded by as many ngms
Ulo WIMSr can aflord Tn crm(.tcI.e8
.. ln . n th riavI, h-n converted
Into gardens of beautiful flowers, whilst
each one Is in a blazo of light. Borne
prlncely fandlies tpen.i 20.0U) francs a year
on the decorations of their family vaults
and chapels, In which oil is kept burning
day and night in gold and silver lamps.
During the first days of the month the
cemeteries and tho roads hading to them
are crowded with people. Even those who '
have no loved ones under the earth go out
of curiosity to see tho sight, ar.d of late
years It has become customary for persons
to leave their writing cards on the graves
of those whom they knew in life. This Is
to show the families of the dead that they
8X8 not forgotten,
On those days the church of boms is
open free to the public. The step, leading
PLACE OF TUB CAPUCHIN MONKS AT
. v
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.WURu) iyCS AND ?AK
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"vVHERE THE DIBHES AT.V1 "WASHED.
. .. . ... i i .
of the Cher. J 110 aisnwaniug .s u.uau,
dnA in a lanro tank. The dishes are
" ... ; ..,., mn, , .rn,
---
bound baskets made of galvanized iron
Knives, forks and spoons require a special
treatment. Hoys or girls are employed to
look after these, wnicn nave to ue scour. .
regirtarly. The Kruves must uo run wiroU(,u
a polishing and sharpening macnine.
The norters are Important in their work,
On them depends the cleanness of the es-
down to this chapel are of bones; the
floor, the decorations and friezes on the
walls and celling are also of bones; In a
word, everything Inside the place is of
bones. It la marvellous, for the bones are
bo cleverly litted Into each other that not
one Is cut or In any way mutilated or
changed In size or form. Therefore each
bone retains Its natural shape and the gen-
oral effect Is that the whole chapel is of
carved ivory
The subterranean cemetery of the Capu
chin's church, near Plmsa Barbcrini, is
also interesting. It Is reached by a narrow
staircase nnd is formed of large, well lit
caves, of which the roof and wails ore
ornamented with human bones, which form
designs of rosettes, garlands and even
suspended chandeliers. The- circumference
nr .,.. . -i.t, ,ih... vm.
rnetrhrallv ranged and forming at Intervals
spacious niches like these of tho Cata-
combs. There, ln attitude of prayer or
Kie,.p, appear skeletons of monks, clothed
n their coarse habit, with crucifix ln
),nnd and tffo hood drawn over the skull.
on the celling of one of the caves is Inlaid
a skeleton which looks like a huge spider
and which Is said to be the skeleton of a
Borghese princess, and In one of the last
caves are tho skeletons of two young
princes, Barberinl. holding up a .crown.
This work is attributed to a man who, to
escape Justice, took refuge within tho pre
cincts of the monastery about the end of
the fifteenth century'. Those monks wvre
first burled, cofllnle.-s, In earth brought
from Jerusalem. When visiting this couu-
RuME.
of a Modern Hotel
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r 7 r ,- ri A, H
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iftri fiCfcUJMOJk
filiB
a.. i.i rin& ..u.-a Aini-i!,t'ii iiVlit men
. '
for this purpose, few pnvato aucnens
,,!(,,,n(.p than the kitchens of Omaha hotels.
,. . fw . it u
for the latter are about as clean as It I
possible to make them. Jhor
that grey shredded aprarance which
,.u ... u. h".-"
wm.-i. i...-- i-" -
imnitttuiniein, mo iniijcio.via
clean and the floors are Bpotloss.
The waiters also nil an Import position
try in company with the late Mr. Edward
Rosewater he recommended me not to
forget mentioning this curious spot in my
"Side Lights." Another curious custom Is
that of eating bread beans, or imitations
of them in sugar, or biscuit during this
month In commemoration of the duad.
This, like most Roman customs, dates from
Pnpan Hmih nml Via i (in ortain In thn
anclenta. superstitious fear (mixed with
piety) of the dead. Neither ages nor Chrls-
tianity has succeeded in eradicating this
and other popular Roman customs.
Ancient Romans had also their com
memoration of the dead. It was called
Purentula, because held by the family of
the dead. Sacrifices and other honors were
offered In the hope of rendering the souls
tt the dead friendly. Every year, there-
fore, the whole family went together to
visit the sepulcher and there partook of a
meal, composed of salt, apples, lentils,
rye, eggs and beans. They Imagined that
the dead took a part ln the banquet. And
tlius the custom of eating beans on All
HouIh' day has descended to modern Rome,
for when Popo Boniface IV Instituted All
Saints' day ln November, A. D. 808, the
Day of the Dead was changed from Hay
to November, and dried beans were dls-
tributed to the poor on the occasion. Monks
and nuns also, In their monasteries and
convents, l-ecelved a double portion of
beans on this day. November lias thus be
come the month of beans; not of fresh
beans or dried beans, but beans imitated
In biscuit, sugar, chocolate, etc.: and these
are eaten by high and low, rich and poor,
through the month, out of devotion, as
Italians say. The windows of tlve confec
tioners' stores are now laden with a va
riety of Kweets. of which also it is cus
tomary for Roman families lo excliar.ga
presents. All this apnenrs strange to for
uigneis, but Romans cling o tenHcloiil
to the CUKtor. a of their fo'ef it hers that
they never fall to keep up their tradition,
however Urange the.c may appear to mod
ern minds
Quaint Prattle
NK DA Percy. i-d wu pay
ing vi.il tho tall of a big dog.
"lok out," said u careful aunt;
"he'll bile you, dtar."
"fh, no, auntie," he auld. "Isu
O
"'lWi
not at tlm l'lliu' uul." ,
hound Mother Why, Tommy, what did
yuii do to the little boy next door to make
him cry?
Tommy He told the new neighbor that
our lainlly was tlt oldest iu low n, so I
licked him for bis Impudence.
"You've got a new minister, I hear,
Tommy."
"Yes. au I don't like hhn at ull. lie
niuot 'a' been a School teacher unci."
"Indeed? Why do you say lhatv"
"Why. whenever he talks to mo he al
ways holds his hands behlnU him."
Kobe ka, ag'xl I. who claimed a hand
gome, heavily bearded young man a neigh
borfor a sweetheart, w as asked by a young
SLICES ERBAD FOR THOUSANDS
on the regular staff of men necessary to
operate the restaurant. In hotels where
meals are served a la carte on the Euro
pean plan, there is ulso a check girl. It Is
her duty to see that the waiter has received
from the kitchen only what his guest's or
der calls for und that the amount has been
added 'up correctly.
lAbor-savlng machinery of all kinds Is
used, such as the bread cutter, a circular
knife which slices bread as fast as the
loaves can be fed to It; and the ire cuber,
which cuts Ice Into cubes to fit Into glasses
of cold drinks.
Everything is run on a strictly business
system. The keeper of the storehouse in
a large establishment is responsible to the
last ounce for all that It contains, lie dis
penses provisions only on the written order
of the chef. Every pound of meat, lard,
sugar or butter Is accounted for. At the
end of the business day the total rerelpis
are turned over to the auditing department,
together with the total expenditures, and
then the percentage of profit Is figured. It
may be 65.2 per cent, which is about the
average in one Omaha hotel, run on the
European plan. If the percentage runs too
low prices may be raised or portions djinin
iBhed. Wages and working hours of the employe
of eating establishments vary as In other
occupations. Chefs get aa high as J40 a
week, while the pay of cooks ranges from
t30 down to $12 a week. A chef is his own
boss and works such hours as he pleases.
Cooks, as a rule, work from eight to twelve
hours. In the all-night establishments one
. .... - ...
shilt Of COOliS IS Rept on ironi I p. m. until
7 a. m. The day men work In shifts and
their daily working time amounts to about '
ten hours.
Duties of the Commanders.
The chefs and crioks receive good pay and
have fair working hours, but the path by
which a man may climb to be a chef is a
long and arduous one. And when he has
arrived at the top his work still continues
to be hard. Chefs, like poets, are born, not
made. Borne men might work for years
and jet never be fitted to fill the delicate
position of dally caterer to a thousand fas
tidious tastes. The chef must be able to
make everything In every style from lob-
er a la Newburg and other representa
tives of the culinary smart set, down to
the humble pork and beans or corn pone
which the blase millionaire guest may order
to remind him of life on the farm In his
boyhood days. A chef must, nioreovei,
combine with great culinary acumen execu
tive ability and tho power of controlling
men or his depart ment will not run
smoothly. It takes from four to ten years
for a chef to get his education in the
kitchen. .
The women who stand all day over steam
ing tank's of hot water and wash dishes
and pans and kettles have, perhaps, the
hardest life among restaurant and hotel
employes. They work ten or eleven hours
day. The boys or girls wao wasn ana
polish silverware work equally long hours
Down In the cellar men and women sit ull
day peeling vegetables and picking fowls,
This class of work is hard and the pay Is
not large. But the workers are sure of
their board and a place to sleep. In soma
of the restaurants the "help" eats three
meals and two lunches a day. Why
so
frequent meals are required is not ex
plained. There is scarcely a limit to the
amount or quality that an employe may
order when he sits down to eat. Of course,
If he should require a porterhouse steak, a
friend spring chicken and. a dozen fried
oysters to satisfy him the proprietor would
quickly decide that his t.stes were too ex
pensive to make his services desirable.
But anything In reason the employes may
have. At hotels they also get sleeping
quarters in the building. A position uke
this, especially ln the winter, is eagerly
sought by many.
Waiters in Omaha restaurants work nine
or ten hours a day. They are arranged In
shifts so as to bring them on duty at
meal time. Most all night restaurants have
three shifts. The first works from 7 a. ni.
to 2 p. in. and from 6 p. m. to 8 p. in. An
other works from 11 a m. to 8 p. m. The
third works only four hours a day, from
12 to i and from C to 8. Olils on the latter
shift gi t 75 cents for tho four hours' work
Mcu get 1.
of the Youngsters
lady If she would not give her a claim a.'u
on the young man.
"No," eald Rebecka, positively, "I waul
him all to n.yscir."
"Pill won't you give uie a iurt of huu -Juxt
a little bit?" pleaded the young l.jiy
' You sev, 1 haven't any t-wccl he.irl."
"Well," answer) d Rebecka. dchbci a ci .
and Moiuuwhul softened by the uppo.il.
"jou may havo his v. hisi.ci s." -Harper"
Weekly.
I.ittlu lictar-Maiuiiu, 1 i..i o had a
piano.
Mhiiiiii-1V au t aflord one, dear. You
fehould wish for a goose that lays golden
cM.
1-iltlc Be But why not wish for a hen
thai would lay a piano?
"Dear me!" exclaimed Kiamlmu. "I
wonder what makes the baby cry so."
"I know, grandma," replied little Tommy,
"lie cries "cau. he ain't old enough te
wear yet."