43 The Kitchen, Seroco Restaurant
As we are compelled to prepare as many as 12,500 meals in a single day in our several restaurants the facilities in Bur kitchen must necessarily be proportionately extensive. The view on the other side of this card’s a glance along one side of our kitchen. Numerous ranges, broilers and cookers are provided; the dishes are washed by automatic machinery; and every equipment which will make for better service is employed in thil> great department. We employ a chef of wide experience to direct the preparation of all the dishes served in our seveml dining rooms and under him are employed a large number of skillful cooks, all of them specialists in their lines. Some devote their entire attention to roasts; others to the preparation of vegetables; still others to the making of pies and cakes; and it would do the average housewife good to peep into this great kitchen with its magnificent equipment of everything that is newest an best in kitchen furniture and appliances. The woman who prepares three meals a day for a family of from five to seven finds her time fully occupied every day in the year, and she can understand what a tremendous labor it must be to prepare to serve 12,500 meals within tWelve hours. She can imagine how many people will be required to prepare the potatoes, for instance; how many would. be engaged at certain seasons of the year in shelling green peas; how many would be removing the husks from green corn; she can imagine, also, the size of the steam cookers and kettles which are required to cook these vegetables after they have been prepared; she can imagine the capacity of the roasting ovens; and urxdoubtedly she would find this department of our great restaurants—the largest restaurants in the City of Chicago—the most interesting corner of this great forty acre merchandising institution.