Freeland tribune. (Freeland, Pa.) 1888-1921, 1895-04-22

rolls and the third pastry. They have
to work PRETTY steadily from in the
morning until IL o'clock at night for
six or seven days, and then they have
vacation of four or five days, while
the steamer is in port.
A French chef is in charge of the
cooking department of all of the first
class companies. He makes the soups,
entrees, sauces, and does the garnish.
ing. While he has general super.
visiso of the preparation of all the
other dishes, his two assistants look
after them. There is generally an
Englishman to look after baking and
broiling of meats.
There is seldom scarcity of drink
ing water on passenger steamships,
Large tanks sufficient for five or six
hundred tons are on each big steam
ship, which are used only for drinking
purposes. Water for cooking aud
bathing is supplied from the sea and
goes through condenser before it
is used. In the event of scarcity of
water, if the engines are in order, all
the drinking water necessary for
dozen years can be obtained from the
same source. Some people object,
however, to drinking condensed sea
water, while others object even to
fresh water. This latter was the case
of the cabin passengers on the steam
slip Normannia when she arrived
here during the cholera scare. The
passengers refused to even bathe in
the River Elbe water. Luckily there
was an abundant supply of vichy,
settlers and carbonic waters.
Provisioning for the steerase il
much less difficult. There a1e certain
articles which the foreign Govern
ments stipulate to be carried, and in
certain proportion. In England the
Board of Trade list for 500 steerage
passengers is 5000 pounds of sea bis
cult, 5000 pounds of flour, 600 pounds
OF oatmeal, 900 pounds of peas, 900
pounds of rice, 1000 pounds of pota-
toes, 5000 pounds of salt beef, $500
pounds of salt pork, $500 pounds CT
sugar, $50 pounds of coffee, l5)
pounds of tea, rs pounds of mustard,
40 pounds OF pepper, 25 gallons OF
vinegar, $500 pounds of fresh beef
and 800 pounds of salt.
The regulations provide that cer-
tain articles may be substituted for
others, and in this age of competition
the steamship companies all give much
better fare than they are required to.
The amount of food that can be
cooked on the steerage galley is
marvellous. The room is but Is feet
by 30 feet, and often three cooks are
able to prepare three meals day for
from 1900 to 1890 passengers. Tho
variety is much less than in the cabin,
though no two meals alike are given
during the week. There is change
of menu each day, and on Sundays,
holidays and the last day of the
voyage little splurge is made in the
shape of plum pudding for dinner.
The steerage cooking Is all done by
steam. The soups, tea, coffee, pota
toes and cereals are prepared in huge
caldrons, holding sufficient for 800 or
400 people.
A sample bill of fare of steerage
meals for two days of one of the big
steamship lines is given;
SUNDAY. DAILY.
Breakfast. Breakfast.
| Hot rolls and butter. Same us Sunday.
Coffee, milk and sugar.
Irish stew. At 1890
a. m. beef tea. Dinner.
Dinner. Soup. Beef a 10
| Barley soup. Fresh mode. Boiled pota
meat. Boiled potatoes. toes.
Plum pudding.
Supper. Supper.
Fresh bread and Fresh bread anj
butter. Oatmeal cruel. butter. Stewed apples
Marin alade. Tea, milk and rice. Tea, milB
and sugar p. M, and sugar. p. M,
oatmeal. oatmeal.
II the steerage passenger wants
anything to drink he can get it.
Lemonade, ginger beer, tobacco and
cigars are also at his disposal. New