In all cases the construction ought to
be planned in view of the fact that cold
air descends and warm air rises In the
specimen above marked out the pro-
visions do not come in contact with the
ice. The long box at top is filled with
broken ice and has a zinc floor and the
drawers slide in and are cooled from
above through slits in the zinc so made
that the water cannot drip through. Of
course, like all ice boxes, the walls are
double and the lid which is drawn up by
means of a rope and pulley is the same.
^5
COOKING FOR PROFIT.
The common square ice box filled
with broken ice is also a good keeper of
fish and similar kinds of provisions that
are not injured by water. Put frogs* legs,
lamb's fries, brook trout and a few such
articles in muslin bags and bury them in
the ice and they keep^ a long time and
can be withdrawn easily when wanted ;
but, with that the usefulness of such a
box ends, for meat is injured by being
kept wet and by being washed after lying
on ice, and pans set on top of ice are set
in the wrong place, they should be be-
neath it.
In order that it may be clearly seen
how much is required of a hotel refrigera-
tor for all purposes let us look at the in-
ventory of the contents of one for
one day. There are :
Beef loins and roasts — always keeping
a supply ahead to allow it to improve by
keeping and become tender.
Cut meats and small meats — pans of
steaks, chops and sliced ham, loin of
veal, mutton, lamb, liver, etc., all car-
ried in warm.
Brine keg for corned beef and tongues
— it must stand in a cold place or the
Eickle will spoil in the course of three
ot days and all the newly added [meat
with it.
Butter— one jar at least, for cooking,
and probably the table butter likewise.
Lard — a can put in in a melted state.
Yeast — a jar just made and brought in
warm.
Milk and cream — the cans warm from
the dairy wagon and the milk pans from
the kitchen for the milk to be poured in,
all brought in to be made cold.
Fruit and melons — they will not be fit
for the table unless cooled.
Ham and corned beef for supper — ^just
out of the broiler and brought in smok-
ing hot.
Roast meats left from dinner — brought
in warm from the carving table also
gravies and sauces, a dish of fish and
plates of croquettes or other side dishes
to be saved for another day.
Potatoes cooked to be ready to slice
up for breakfast, dishes of peas and corn,
half a pudding, some cooked codfish, a
dozen bunches of celery, two or three
pies.
These things and more brought in for
this meal and soon taken out for the
next cause the ice house door to be al-
ways in motion.
Some reader will say this thing or that
shall not be put in, but managed some
other way, but it is futile fighting
against the inevitable. Perhaps a gallon
of boiling hot mush will be stopped at
the door and forbidden to be put in;
but, will be leit on the kitchen table and
never be cold enough to slice and fry in
the morning and so next night the re-
frigerator will catch it. That is what it
is for. ^ There should be a good one and
large, if only one is to be built.
527— A Good Hotel Refrigerator,^
Page 146
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In all cases the construction ought to be planned in view of the fact that cold air descends and warm air rises In the specimen above marked out the provisions do not come in contact with the ice. The long box at top is filled with broken ice and has a zinc floor and the drawers slide in and are cooled from above through slits in the zinc so made that the water cannot drip through. Of course, like all ice boxes, the walls are double and the lid which is drawn up by means of a rope and pulley is the same.
^5
The common square ice box filled with broken ice is also a good keeper of fish and similar kinds of provisions that are not injured by water. Put frogs* legs, lamb's fries, brook trout and a few such articles in muslin bags and bury them in the ice and they keep^ a long time and can be withdrawn easily when wanted ; but, with that the usefulness of such a box ends, for meat is injured by being kept wet and by being washed after lying on ice, and pans set on top of ice are set in the wrong place, they should be beneath it.
In order that it may be clearly seen how much is required of a hotel refrigerator for all purposes let us look at the inventory of the contents of one for one day. There are :
Beef loins and roasts — always keeping a supply ahead to allow it to improve by keeping and become tender.
Cut meats and small meats — pans of steaks, chops and sliced ham, loin of veal, mutton, lamb, liver, etc., all carried in warm.
Brine keg for corned beef and tongues — it must stand in a cold place or the
pickle will spoil in the course of three ot days and all the newly added [meat with it.
Butter— one jar at least, for cooking, and probably the table butter likewise.
Lard — a can put in in a melted state.
Yeast — a jar just made and brought in warm.
Milk and cream — the cans warm from the dairy wagon and the milk pans from the kitchen for the milk to be poured in, all brought in to be made cold.
Fruit and melons — they will not be fit for the table unless cooled.
Ham and corned beef for supper — ^just out of the broiler and brought in smoking hot.
Roast meats left from dinner — brought in warm from the carving table also gravies and sauces, a dish of fish and plates of croquettes or other side dishes to be saved for another day.
Potatoes cooked to be ready to slice up for breakfast, dishes of peas and corn, half a pudding, some cooked codfish, a dozen bunches of celery, two or three pies.
These things and more brought in for this meal and soon taken out for the
next cause the ice house door to be always in motion.
Some reader will say this thing or that shall not be put in, but managed some other way, but it is futile fighting against the inevitable. Perhaps a gallon of boiling hot mush will be stopped at the door and forbidden to be put in; but, will be leit on the kitchen table and never be cold enough to slice and fry in the morning and so next night the refrigerator will catch it. That is what it is for. ^ There should be a good one and large, if only one is to be built.
527— A Good Hotel Refrigerator,^