Show H < = < 1 > = = DI G C 1 LJ MeKMS yBy WpLDON FA E I MIIVIP r i yDyWALDONr dIDIII 1IWIII II IbIIIIlIIIllr v 1 I i I Oil varloun reasons not tho least of which mo the influence for F content and tho oncouragomunt of onllHtiront It has long been the ambition of the authorities to linvo the enlisted men of tho I American navy tako rank as tho huHt paid and best fed gallon In the world The former y has ICOM merely a matter of Inducing congress to make liberal liber-al expenditure but the latter has Involved no end of thought and work Gradually however the matter of supplying tho bent possible food In tho moat I a I i F ll I H O f w i t 4 f s I id 1 1i i r t 6 r COOK PREPARING OEcJERT Of PE > ETC appetizing form to largo numbers of V 1 bluejackets afloat and ashore has t been reduced to a line science 14 To bo sure the public does hoar now and then more or leap strenu I IHIB complaints from naval tars on A I tho score of tho faro provided t r Lboard ship but these protests uro nowhere near as frequent IIB they once were or as they are In tho navies f I I na-vies of other nations Moreover r such growls when Investigated are usually found to emanate from chronic I chron-ic soreheads In tho comparatively comparative-ly limited number of cases where I the complaints aro justified the trot blo Is likely to bo traced to poor i cooking rather than poor foollfor m unfortunately In tho navy as In other oth-er walks of life there la a great difference I dif-ference In cooks i I In an effort to Insure and maintain main-tain the quality of the eatables all t food purchased for use on a man of war must be carefully Inspected by J tile commissary officer Then too A strict watch Is kept that Jack does I not Indulge In any delicacies that I arc not good for him because of climatic cli-matic or other conditions To that end tho ships medical officer prescribes pre-scribes as to tho character of tho I food that the bluejackets should cat I at the different seasons of tho year r and with reference to the climate Ins In-s which tho vessel Is stationed at them the-m tlmo In question By way of evidencing the wholesome whole-some character of the food provided j for tho men who go down to tim t U son In Undo Sams ships there may be given a sample menu The bill of faro Is changed Itt j dally but a representative days meal program t < < Is found In tho following For breakfast baked pork and beans bread butter coffee 1 For dinner roast veal or roast beef and gravy stowed tomatoes mashed potatoes bread butter and coffee For J supper bologna sausage cheese potato salad bread butter and tea Pie fresh fruit and other delicacies are often Included In the supper bill and a 40 quart power Ice cream freezer Is during tho summer months one of tho most frequently used features of the equipment of tho galley or kitchen of the average battleship In this connection It may be added that the presence l on shipboard of a mechanically operated Ico cream freezer but calls attention to the fact b itnat the average floating fortress flying the 1 Stars and Stripes Is equipped with almost every culinary appliance known to the art of twentieth century cookery There are potato peeling machines potato mashing apparatus meat grinders nn electrical dough mixer dishwashers tau j dish-washers and other Innovations r + To realize how well Undo Sams bluejack 3 hf ets fare with reference to the cravings of the u Inner man It la only necessary to compare an I average days meals with the items of food 4 I provided by the UiltlHli government for tho lighting men aboard his majestys armorclads I For breakfast join British tar has one pint of cocoa and dry biscuit At dinner he has salt F1 Iw iporlt and pea soup but no vegetables Late in the afternoon In lieu of supper hr hasten i has-ten when his meal consists of one pint of p tea and more dry biscuit Think of that for a w t Until meal of the day as compared with a Yankee naval menu that includes not only broaf butter and tea t but also fresh meat pie Xrlef ttttoes etc to nay nothing of the 200 qua ° ice cream that are consumed on a firs American battleship on many a I wo ling No wonder the American men I 4 I y4 p r l r F f a t ½ V 3 f R Y1 + NY s rr 4 r t dd o LI7j 1 I WASHMG DcYi1ff IN THE HOLD p JUG x St > t M F e 1 S v i < tom u wS maw tr 7 ag C A v ss + + Rvw µ OffILReS RT OINNLiQr u p UV nv < ovvais men are enabled to cause the foreign tars tq open their eyes with astonishment whenever they entertain them aboard one of the republics sea warriors Tho voting men who enlist In time United States navy do not have to wait until they actually ac-tually go aboard cruising warships to enjoy the plain substantial nourishing food that Uncle Sam prescribes The land lubber unrolling un-rolling In tho navy Is not put aboard ship at tho outset but spends some six months or more In a preparatory course of Instruction at a training station on shore but In these In stiutloiid us on tho warships every effort Is made to provide nourishing food in sufllciont variety to tempt all sorts of healthy appetites All the cooking and baking for the navys tars Is done by enlisted men of the serviceblue jackets who receive somewhat better pay than most of their follows because of proficiency In this work Ships cooks receive 25 30 40 and 55 per month in addition of course to board lodging and all expenses according to their skill and experience Bakers receive 35 and 15 per month At the head of the cookery department of each ship are a chief commissary commis-sary steward and commissary steward who receive re-ceive pay of 70 and CO respectively fl n testimonial to tho skill of the naval cooks It may be remarked that from this same class of mon uro recruited tho cooks and stewards of tho mossman branch who buy servo and cook tho food of the officers aboard ship There are Chinamen and negroes among tho cookery staffs of our warships but n large proportion propor-tion of tho men who prepare and servo the food are up to date Intelligent young Americans Ameri-cans Marvelous advances have been made on our warships In the matter of quick service of meals It Is now a watchword on board ship that warm dishes shall bo served hot and cold ones cold with no ausutclou of stale < d The I On board ship where tho facilities of the galley or ships kitchen are necessarily somewhat restricted and the food obviously cannot have quite the same variety obtainable obtain-able on shore It Is of the highest Importance that the best possible results bo obtained In the cooking To that end each ship Is given liberal allowance of cooks and bakers judiciously selected and to aid them In tho discharge of their duties Uncle Sam has prepared a neat cook book having recipes for the standbys as well as the frills of naval menus I R A if iw n3 V 1 iY + w 1 4 y rq lro sw sT wr tra M1 tsy + pn I Y i sly l 1 tee + SxY kltwraetaf y S a + ty t aa Y v I27 t i th1 i i 1 s c zx ON A uS 6ATTL oXP t ran THE GAUCY OR MTCHM Of 7 s7jrC AM i BATTLESHIP men In charge must bend every energy to seo to It that meals are timed to the min ate and arc placed on tho tables ta-bles piping hot All preparations prepara-tions aro made at the tables before tho mossmen set out to transfer the food from tho galley to the tables ta-bles and the serving Is so systematized that tho moat Important dishes of tho meal leave the heaters first On the average American battleship not more than four minutes Is required re-quired to serve tho cooked portion of a meal for more than 700 bluejackets and on tho battleship bat-tleship Missouri a record of two minutes for serving a meal has been attained over andover and-over again To do this either mess strikers must serve the tea and coffee at the same time that the messmen are serving the solid food or else the drinkables must bo served In advance ad-vance but this latter can readily be done If necessary for experience has provon that tea and coffee served at boiling heat will retain their heat for some little time Thu general mess on a warship comprising compris-ing practically all of the enlisted men of the navy and marine corps Is divided Into messes of about 20 men each and a mcssman is detailed de-tailed for each mess to receive the food from the cooks at the galley and servo It at the mess table Tipping Is not only unnecessary but It Is forbidden When men aro landed from a warship In large numbers either forgoing for-going Into camp or for an expedition a commissary com-missary corps Including cooks bakers and messmen Is sent with them to see to It that tiny hftvo good food and plenty of It There Is n popular misconception regardIng regard-Ing the manner In which Uncle Sam provides table board for the occupants of his floating fortresses In addition fo the pay provided for enlisted men tho government undertakes to subsist them and this Is done at whatever expense may be necessary Tho fixed value of commutation for one ration Is by law 30 coins but the commutation n ° rations Is a privilege not a right am tl is error Ji Ue Idea that has hnro prevnl + lu some quarters quar-ters that en iilUtod man in nr d i to receive re-ceive jiut 30 v IIH lyorth of food ea Jj day or 30 cents in meaty |