New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-05-26
4 SHIPS KITCHEN.
ECONOMY OF SPACE AND LABOR.

ECONOMY OF SPACE AND LABOR.
From The New England Kitchen Magazine.
Though there be many who down 10 the sea
in ships. and who continue thereon for days. there
few VINO ever really know the kitchen
side % the boat. Though there Is almos, as much
differences between tho kitchens OF the palaces
and the rough sailing craft "A there IL between the
Kitchens Of tho very rich AMI the hopelessy poor.
they are alike In one thing. and that IL their econ
omy OF space "A nice; large kitchen" the delight
and wouii be unapprecis.i Il known Meals for i've
hundred or a thousand persons Will be cooked In A
room scarcely a. large as tho kitchen in a low priced
na, the pantry in country house There
two reasons for this. Space Is valuable every foot
rooms Tor asscnsers then on ship the kitchen noor.
are kept clean by scrubblns hem With sand They
IN. kitchen The easier TO keep Il in order
WIZ 3 sShen 0TGo%'' 9rm. NECESSITY ., ~
systcmatlc from the simple logic Of circumstances
pics FOR tho iars. .household' on board ships can
be arranged. Nothing Is LEFT down on shelves or
The pl.,t.rs and serving dishes are made to hang
,her~ being oophole at ono end for this very
Tho system Of arrangement and conduct Of work
Il fauiicss. II has become what II is by process
of evolution. AMI there is no break In IL To get
much into little. to do things neatly. quickly and
VOL arc ne principles on which sh,ps run from no
Gr,isrlnI would md there all the system he
TNp things have added much to the health and
comfor, ~ ses-soing folks The process OF canning
soaps nm m'ais and Vegetables. and the use o,
.pn".r on thc tables at sea Even hsh that most
dhic tooi TO serve frs'n apps,rs to me e, very
frgrrato- - not 1t IS provided. according To the
rom OF nS r 59 az m r Of bun Sf I1ry on
and holds also the fish. meat and poultry II Is FAR
AMY from IN" kitchen. because the cooks do not
help them,elyc, 70 the supplies. These given
on, a. needed. Roth canned and fresh vegetables
carried the former being served when the fresh
While many ships ana steamers SIN continue 70
Law In supply Of water. others DO not. ana all
carry A " / %
The best o. fresh water directly from the ocean.
This Naer .crges FOR MI purposes except the baths
salt water is provided for these When water Is
carried IT Is stored AT the bottom OF the ship and
Wha, the ships kitchen loses In size ia made up in
kind are kept In the same division. There Is large
vine closet with great number Of cubby holes.
Tho csnnei goods OF which there Is larger supply
,h'n IN many a sroeery; are IN another room each
o IL would roll when the ship pitches Potatoes
AMI such vegetables arc kept to themselves and
the same regulation holds good with everything
There three kitchens. besides serving room.
The cups. hsh meats. and vesetaoies are prepared
and cooked IN ono room. the bread and pastry In
another while the Storage has kitchen 10 itself
I'm which all the cooking is done by steam. The
for the meats Nils nearly one side OF the small
and half Of II Is given over TO the soups. and
enormous and hold many gallons. Soup begins to
be m Important factor In the family diet as soon
boasts about tn" excellence of soup abroad it Is
rarely as wei made as VIII US, Nsarly every thing
poorest. in my experience
The pastry was excellent. not so much from
shortening as from good baking. Many OF the cakes
really nothing but pie crust with combinations.
three cornerei pastry has a filling of made cream.
which is nothing more than thick soft custard:
this is sometimes plain sometimes 1t has an adj
dillon OF chopped cherries or finely minced citron.
The top has glazc-it is too thin TO be called
frosting of white OF eggs and sugar with whole
mcringue In which the candied fruits are sunk Pie
crust as tho basis Of "delicstessen' plays an i'm
in America. and they can be made by using the
recipe Of pun paste or any light crust. rolling /,
II as stated They filled after the manner OF
strawberry shortcakes. and there Is usually thin
manner Of shape. The cream with cherries is
delicious but not any more so than that with
apfirots
quaintlnce shp-board. though had heard OF IL
before bread with caraway seeds. one who
likes this cannot understand the dstaste OF others
for H. The Germans esteem H. but II does not look
real good 1t IL made by using onc-third rye with
the wh~at-lour, and adding caraway seed with a
Is not especially palatab.e II probably just what
one ought to eat; What do You suppose makes all
no one wants To eat lust what they need make
them healthy wealthy and wise
TaerS 10 snme'hlnS AL hSnseksepers could learn
and that is the saving In time. strength and labor
by having things near together. and also the gain
IN drawing the supplies from tho storeroom at one
time for day. Women take a thousand need
less steps day and pay for them with WEAKNESS
and h,ckache. The tables and stoves whore
work stand high enough to make continual bending
unnecessary Il women would have their working
tables and stoves higher they would he less tired.
the healthicst woman. Instead OF large kitchen.
let her have small one with use made OF al. the
size and near at hand. Then has she learned a
lesson which VIII help the domestic kitchen to be
annoy ance the kitchen on board ship.