| Show 1 1 ban aft 4 7 4 hem 2 3 ww W w VA 41 A 1 I A A A A z 0 9 fe 1 WY W i PY f YZ ZT al y S aw sea cooks of tb the e new merchant Merc bant ma rine fine are trained for the difficult task 0 0 X IN at sea Is not eliat hat it uell to be in the good old days that we r read c ad about A liard hard biscuit and a slice of 0 f cold salt beef which dana mentions in two years before the mast alast as his usual meal after a long iong hard watch off cape horn Is no longer the diet of the american merchant sailor the modern sailor man Is well fed with plenty of fresh meat vegetables and soft bread no matter what tile the voyage lie he may be on modern refrigerating plants and modern cooking methods are to be thanked for that on the hundreds of new chips aich which are being built for the mei wei chant marine by the united states shipping board careful attention Is paid to the equipment for storing cooking and serving food the government Is fully aware that sailors like soldiers work best bc st on it well filled stomachs care is taken also that flint efficient men are employed as cooks on the nations new merchant fleets good eca cooks are not numerous even in normal times having that fact in mind the united states shipping board with the alie thoroughness ness that all its efforts to create an unequaled merchant marine lis is engaged in twining mining an all adequate number of cooks to man the galleys of its new ships young nien men of character and intelligence are chosen for instruction the training of cooks is part of the work lone done by the shipping boards recruiting service this service has it a heet fleet of training ships based at atlantic and pacific ports on till all of lili which feli young I 1 americans tile nie taught by experienced cooks the serious business of preparing good food at sea besides that the board lias has special cooking schools on wo two of tile ships the beade fe ade a former atlantic liner stationed at boston and the steamer dorothy bradford stationed at new york cooking at sea is by no means the same thin thing as cooking on land annd the sea cook lins several things to bear lit in mind that the land cook in hotel restaurant or home kitchen uever has to think about take for instance st s me of the precautions lie he must observe as illustrated by the following bonts for sea cooks cooka dont expect the stove to remain in a perpendicular position nor the cook you aro are on a moving platform namely the ships deck which often rolla and sways with the motion ot of tile the ship in the sea i dont nil fill a kettle lull full of liquid the rolling of the 51 ship I 1 ap N will ill cause the contents to slop over and with fats may start a un fire dont doi alow allow p pots 0 and pans to pet get adrift As a guard against again t this tho the galley range has haa an iron rail around it dont permit dishes to be left on dresser or pantry shelf as on land lf it you do they will vill slide on off little pigeonholes pigeon holes and bo be smashed there are arc 1 for each kind into which the dishes fit there being a high bar across the front with a space cut out through a dish may ba reached d and lifted put on oil modern ships thip serving is iq done by men in tile alie stewards department departure lit called stewards so the nees nee deec s a none of that dexterity of he sea N 1 cook of today silver showed as liti foot that one legged lohn aft wit i dinner along tile slippery P pegged C C 1 ill his way deck lit in the brig of Tre sure aland I 1 it t is a truism aboard mill f that only a cook who likes his job Is worth his bis wit salt A cook will spoil good f food 0 od tills this psychology lt in recognized by the shipping board lit in cho choosing choban oAn men for training as cooks atily aly those who Noun teer for the jol job are Nun wanted ted dhere are plenty who do out of apprentices on the 0 twining aning may be counted n to ships hips a certain percentage ask for tin ining as cooks these soung men anre serving on the nations tIc motives son 0 bridge of ships from patr patriotic their home tons when tit th wais back to may go the ahe chai chaVA t ocr but others will remain in mer marine and will take a part in tle tl e count rys pence peace hed aw a that taken by expansion it at sea e as digI captain mate or engineer on the ship on oil which serve nor will they suiter suffer lit in it financial cliplef cook gets 00 a month wages nages be w y for a REM tz I 1 I 1 VA k r g 4 1 1 vt w R kit w IN I 1 s sides his board and quarters a not net income of a year when the young law student or bank teller or blacksmiths helper who has decided to become a sea cook reports for instruction on the mcade or the bradford lie he Is taken lit in hand by a wise old chef who proceeds to teach him the A B Cs of sea cooking these embrace some general rules as to cleanliness and general galley practice neatly typewritten under the head advice to the cook the most particular housewife will find these rules sound nere here are a few of them great cleanliness as well as caro care and attention are required from a cook keep your hands very cry clean try to prevent your nails from getting black or discolored dont scatter tn in your galley clean up as you go put scalding water ater into each saucepan or as you finish using it dry your saucepans before you put them on the shelf shel never scrub inside ot of a frying pan rub it with wet silver sand rinse it out well with hot water nater afterwards wash your pudding cloths claths scald and hang them to dry directly after using them air them before you put them away or they will bo be musty keep in a dry place be careful not to use a n knife that lias has cut onions until it has been cleaned keep sink and sink brush ver vcr clean be careful never to throw anything but water down sink do not throw cabbage water down don it throw it away as its smell Is very bad never have sticky plates or dishes use very liot hot water for or Na washing shing them whon greasy change it clean coppers aith ith turpen tai and fine bricki lust rubbed on with flann nannal e I 1 po polish them with chamois clia mola and a little dry brick dust clean your tins with so soap p and whiting mixed made into a thick cream with ath liot hot water rub it on with flannel when dry whisk it oft off with clean chamois chamous and dry whiting take care that you look at tho the meat the butcher brings to see if it Is good let there be no waste in we kitchen in uncle sams school for sou sea cooks instruction i begins logically with cereals for breakfast it happens that the instruction diet chef on the bradford Is a scot and at id when camle nicol gets through teaching a new hand the art of cooking oatmeal there Is nothing further to be said the novice is next shown how to fry eggs and bacon how to make hash and liow how to prepare hamburg steak these are his first steps lie ile next gets n 11 chance at dinner with making soups and roasting and ami boiling meats and cooking various kluj kinds or of vegetables ege tables lit in this work lie learns the mysteries of the big galley range a fleet feet long of tile steam seven mighty stove n near ear kettle that will ill cook houp tor for men and of 0 the tor for vegetables steam oven cooker if lie is ambitious the OW be beginner takes a special course lit in ifal baking ing and pudding making for real puddings anice tile the place of the boggy sams merchant ships duft duff of 0 old tim times C on uncle itice pudding Is a u favorite lucky Is the lie young rice from a veteran who to ciok byok man aho vho iio iq leanis arns out of rangoon or tinder it a enquired tile the art in a 1 dinner clipper from froin calcutta I 1 into thi kettle until the never put Y your 0 ur rice water is boiling tile then seat scatter ler it in ri that is the die standard rule for rice then we tell lein cm to be sure never mover to put in tit ilio sugar until the rice Is bione clone says the clief chef it lias has been found that six weeks of intensive training will make a very good sea ea cook of a beginner it ile he bilows blows proper aptitude we vc can an tell tile the natural cook hays ays nicol by the questions olk it he ahk asks i tit alie good buk bek everything and make notes about inderb a ask lilt all number who put everything they wint ve navy have a downin a n book they 1111 inake ti i remember good it ts Is the ambition ot of most sea cooks to get on a big ship in wartime cooking on the smallest vessel Is an essential calling but the big vessel with its modern equipment and efficiency organization appeals strongly to the type of young man now taking up sea cooking for uncle sam the large vessels carry several cooks A ton freighter has a chief cook a second cook who is also baker and a third cook or cooks mate the chief cliplef cook Is usually the meat cutter also and in these times scientific meat cutting as well as cooking is required on the merchant fleet and taught in the shipping boards floating cooking schools |
