Show VV V r. r VV Ir r I V f V V V V C V 5 jiP t i 1 4 i LL J V L rr r c F 4 j C I f I r h j I r fr 5 L r 1 L F k Q i A o v i- i J Ji L LL 7 t ti I r k Sea Cooks Cooks' of the New Merchant Marine Marine Ma Ma- rine Are Trained for forthe forthe I the Difficult Task I G at sea sen is not what hat It uses uses- VV to be 10 In the tile good old oid days dars that we read about A hard biscuit and a n aV V slice of cold suit Stilt beef which Dana Dann V mentions In Two Years Before the Mast as his usual sual meal after r a n along 5 Ion long hard watch off ott Cape Calle Horn Is IsI I I- I I fl no longer the diet of the American sailor V V U LI H U- U Uti ti fI i f ith plenty plent Ot es t. t tables and soft sort brend no matter hat the he hc may be on OU Modern Io rn refrigerating g plants nn an and and- modem cooking methods ar ai are to be thanked fortha for tha that t. t On tho the hundreds of new ships which are being built for the merchant marine b by the United States shipping board careful attention Is paid to the equipment for storing cooking and ser in serving food The government o Is fully aware that sailors like sol soldiers lers work h best on well filled stomachs Care Car is taken also that efficient men are employed em em- llo ed ris is as cooks cool on the thc nations nation's Il new Hew W merchant fleets Good sea fea ea cooks are not numerous even in normal times Having that fact In mind the United States shipping board with the thc thoroughness thorough thorough- h- h ness that marks maiks all its efforts to create an unequaled un- un equaled merchant marine Is engaged in training an nn adequate number of cooks cool to man the lie galle galleys s 's of or its new ships Young oun men of character and Intelligence intelligence intelli Intelli- gence are chosen for Instruction The Tue training training-of cooks Is part of the lie work vork done h by iy the tue shipping shipping- boards board's recruiting service This service has a n fleet of training ships based at At At- lantic utah and Pacific ports on all of which young oung Americans are taught b by experienced cooks cooke the lie serious business of d food preparing go at sen sea Besides esl es that the tile board hoard has bus special cooking schools on oil two of the ships the ships the Meade a former Atlantic liner stationed at Boston oston and und the steamer Dorothy Doroth Bradford stationed at New York Cooking at sea Is b by no means menns the same thin thing as cooking on land iani The Thc sea cook iia hUG has several severn I things things to bear In mind that the lie land hand cook In hotel restaurant restaurant rant or home kitchen lic er ha has to think about Take for instance 8 of the thc pr precautions he ho must observe as ns Illustrated by r the following fOllowIng Ponts for foi ol 8 Sea 11 Cooks Dont Don't expect the stove to remain n In a a. perpendicular la V position nor tho cook You Platform namely the ships ship's ships deck are on which a moving V orten rolls and sways with the motion or of th the sea ship In Dont Don't nil fill a kettle full run of or liquid The The ro roiling or of r the V ship will X cause the contents conten to a with t fats fals ls to slop over and J V may start a tire lire V Dont Don't olio allow pots and pans to get adrift A As a guard gUard V against this th the galley range ha has an Iron rail around n It U V j Dont Don't permit dishes dihe to to tobe be left left on on dresser or shelf a ins on land It if you do they will slide pantry and be off art smashed There are little holes pigeon for tor each kind Into which the tho dishes m nt there thero her being a hl high h bar acrO across 9 the front with a cut out through which a dish may be be reached space sd ni-sd lined lifted out On modern lie serving sen-Ing Is done doc one h by men In the stewards steward's department called stewards so the lie wu sa u cook took of today none of that dexterity of ot foot font that one legged John Silver showed as us he lie pegged ed his hisa a way aft wiL dinner along the lie slippery V leek deck the In-the brig of Island It is a truism aboard that flint only n a ook who likes his Ids job Is worth his salt ait A discontented cook cok ok will spoil good food fool This fliEs psychology l.-j l. nl b by the shipping board In choosing youn young men nen for training as cooks Oily tho e who volunteer for Cor the Job joh are wanted wonted There are plenty ws jO do cIo Out of apprentices n I always s 's on ou the training It ships u a certain percentage e may be counted m n to ask usk for training as cooks These e young men ore serving on the nations nation's bridge of ships from patriotic motives Some Somo llla may go 1 back to their home tf ns when tho wor aIs a Is over hut but others will remain ln In- tho the merchant t. t marine and antl will bike In a 11 part tl e country's country pence peace e expansion at sea sen as dl dignified a at that tIit taken by captain mate mato or engineer eng on Sn In thi th the ship on which they the theene serve ene Nor will they suffer in a financial t aiji for a u chief cook gets 00 90 a month wages be- be t r r i 7 Y r f Irs Irs-a 1 1 JJ v rs-a rs net Income Income of t s1 U e 1 V. gWi Wl i. i oung Ib oung J d nt or tel cr or blacksmiths blacksmith's helper o i has hus decided to become asea asea a n sea cook reports for Instruction on the Mende ende orthe or orthe orthe the Bradford he lie Is taken talen In hand by a aIse wise Ise oh old chef who proceeds to teach tench him the A B Cs C's of or orsea sea cooking cool V V V These embrace some g general Cral rules as to cleanliness cleanliness clean clean- liness and general galley practice neatly typewritten type type- written under the head Advice Ad to the Cook The most particular b ife will find th these se rules sound Here nere are a few of them Great cleanliness as ns well Tell as care and attention are aro required from a cook Keep Keep your hands very cry clean clean Try to prevent your nails n from getting black or discolored Don't Dont scatter In your galley gilley clean up as you go o put scalding water Into tach each saucepan or as you finish using It Dr br Dry your OUr saucepans before you OU put them on tho shelf i i V Never scrub Inside of or a frying pan rub It with wet silver sand rinse It out well weli with hot water afterwards Wash your pudding cloths scald and hang V them to dry directly after u using ng them air them before you ou put them away or they will win be musty Keep KeepIn In a dry place Be De careful not to use a knife that lint has cut onions until It has been cle cleaned n d. d V Keep sink and sink brush very clean be careful never to throw anything bu but water down sink Do Donot Donot Donot not throw cabbage water down It throw It away as ns its smell Is very bad Never have havo sticky plates te or dishes Us Use very hot water for tor washing them when greasy change It It- Clean coppers with and fine rubbed on with flannel r polish them with chamois and a little dry st st. Clean your our tins with soap and whiting mixed made Into a thick cream with hot V water Rub nub It on V V with flannel annel w when en dry whisk I It If oft ott with clean eh chamois mols and dry r Take care that you youl look at tho the meat r V brings to se see se-o if It it is Is' good gOd V VV I V Let there be no waste In the kitchen I In Iti Uncle Sams Sam's school fOl for sea cooks Instruction begins logically with cereals for breakfast It happens that the Instruction chef on the thc Bradford Is u a Scot a and 11 1 when Jamie Nicot NIcol gets through teaching a n new hand the lie art of oC cooking oatmeal there Is nothing further to be said The novice no Is next how to fry r eggs and bacon how to to make hash and how to prepare hamburg sU steak V Th These se are ure his first steps V He lie next gets gets' a chance chalice nce at nt dinner with making soups and roasting boiling meats antI and cooking cooking- various kinds of vegetables in iii this work worl he lie learns the thc mysteries of the big galley range a u mighty stove near neal n feet long long of of the steam kettle kettle that will cook cool soup suu for men Dud and of f the lie steam oven co cooker Mer for ot PSt If he Is the bc beginner takes u it special course In baking and id d pudding making for fOl r real rl l V puddings take tul the of 01 the traditional so soggy y duff of ol old times on Uncle Sum Sam s j merchant ships Is s n U f ortt LuCI lUre pus pudding Lucky Is the tue young V man mun who learns to pok rice from a u veteran who art tin i n Q trader tn out ot of Rangoon acquired 1 r d the or 01 n a T 1 Calcutta clipper from Never ever put your rice fice ce Into th kettle until the n water t- t tr c r Is boiling tJ then lien scatter It In is That Is the l rIte rth rule rule- for standard Then Thea we C tell em cm n to be sure frit In the ihie su sugar nr until the rice Is d done ni says S 'S the Hie chef chief It has been that six weeks of or Intensive training wIll m k U. U CI very good bool selL sea cook of a n beI beginner be be- g ginner I l' l I if L he iii Ie hoWS proper aptitude We We nil can t tell p the he natural cook sn says s 's Jamie omle NIcol b by the thO questions le lii u asks ks The rime fh good beginners be be- s ask k nIl kill about OU er e nd e t n nut es V We Ve e have hae a n number hll put cl c everything they want to o 0 remember down doWil In z a n book They ulicy will ivill make good It Ills Is the ambition of most sea sen cooks to get on abig a aIg big Ig ship in wartime cooking on the small smallest st l ni nn essential calling hut but the thc big vessel ili mi th its modern dern efficiency zayon n fon ils th to the type of ot young oung nina man now taking up sea sen cooking for Uncle Sam Time The large vessels carry s several cooks A 0 00 V ton freighter has a chief chic cook a n second cook who Is also baker and find a third cook or cooks cook's mate The rue chief c cook ok Is Visually I i the meat cutter also and In these times scientific c meat ment cutting ns ts well as cooking Is required i on the merchant and tau taught ht In the shipping boards board's floating cooking schools |