Cooking for profit

The annexed diagram explaining the form and construction of a refrigerator that was found to meet all the requirements at a certain popular hotel, was printed some time ago in "Hotel Meat Cooking" since when I have heard of two or three hotel keepers, who could be named, having built refrigerators in their houses after that pattern and they approve it. It seems advisable therefore to reproduce it here, as it is at least a safe pattern and not like a thing untried. The dimensions might be varied to suit. This gives a front view as the interior appears when the doors are open. The height inside is six feet; depth, front to back, five and a half; the middle compartment for the ice is three feet wide; the cold rooms on each side three and a half. The drip from the ice is led away by a zinc drainer, and the space below is both dry and cold. The outside walls are, of course, double, and filled in with eight inches of dry sawdust. This refrigerator is built close by the outer door on one side of a cellar basement, the storeroom being directly opposite. It is elevated a step or two from the door. j6 EZ ; -E r— B A B ^ _ ^ » DH ZD says Mr. Farewell, "how much ice will it take?" "You will require two tons a week, because, out of the same stock of ice the Ice-pitchers will be filled, ice cream made, and ice for the_ various other needs taken. An ordinary two-horse wagon bed full is about a ton of blocks of ice." 528— Potato Cream Soup Meat. Without A Place for the blocks of ice, opening in front. BB Cold rooms fitted with shelves. Front doors. C Space under ice floor and zinc drainer where milk and butter may be kept. Front door. DD Small doors opening into the ice box letting the cold air in. EE Small doors open into a ventilating pipe letting the warm air and vapor out. Shelves. One of the two rooms can be used to hang joints of meats upon hooks set under the shelves and be opened only at long intervals while the other side used for various purposes may have the door in almost constant swing, and instead of letting a warm blast be forced through the ice every time the door is banged, a self-acting spring door over the aperture D closes with the momentary pressure. Milk and butter easily take the flavors of other articles of provision such as onions and celery, stored with them; hence, the use of having a special compartment for them in the refrigerator. It is, ^ unfortunately, a very common supposition that the cellar is the best place for the refrigerator, while, on the contrary, it is generally the very worst. A hall-cellar or basement partly above ground and with a free circulation of air, IS likely to be the best; and, yet, some of the cooling rooms, which it is a pleasure to enter, where everything has the cool, fresh and solid appearance of a dry winter's day, though the mercury outside has climbed up into the nineties, are built in recesses left for them in the walls of the buildings on the same levels as the dining room and kitchen. "When I get my refrigerator built," Neither meat nor soup vegetables in house. Took : 8 potatoes I quart skimmed milk. I quart water 5^ cup butter Carrots and onions from garden, very small, about % dozen Salt, pepper, slight grating of nutmeg.