The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-04
A SAILORS COOKERY
Capt. Joshua Slocum Tells How He
Cooked on His Three Year
Voyage.
Pilot Bread and Goldfish Were Used
Skilfully and Curry Was an
Appetizing Flavor.

Captain: Joshua Slocum, who sailed
around the world alone in his sloop, the
Spray, writes Clifton Johnson in Good
Housekeeping, now lives in a little viii
lage ongMartha' S Vineyard with number
of other old sea captains for neighbors.
1t was in his home there, with a brush
oak fire burning on the hearth, that I
talked with him about his experiences as
a cook on that three years voyage alone.
I repeat what he said in substantially his
own words:
When started on the voyage from Bos-
ton I laid in two barrels Of ships bread,
or pilot bread, as some call it. In ap-
pearance this bread is like a large thick
cracker Of rather coarse quality. There's
no nonsense about it, though. It was
made for keeps. 1t isn't fine and white
like the crackers most people like to buy.
You could eat a bushel basket full of
| those and get no substance But this
old fashioned hard bread is a kind of
whole wheat. There's good stuff in it
and you couldn't do better than to take
1 some of it if you were going out into the
woods camping. My two barrels full last
| ed me the voyage thru l put them up
| in tin cans while they were dry and crisp.
and I sealed the cans with solder SO the
bread was as good three years old as it
was new.
| used to soak my bareback and make
!
| and it had strength and nourishment, too
| It was something that would stand by
Iyou. I soaked the bread about six hours
Flo get it thoroly SOFT then added suga!,
butter, milk and raisns, put it on my lamp
stove and in a few minutes it was done.
| Curry powder is great stuff aboard a
vessel. It was just what needed to give
I the final touch to my venison steWs that
/ made out of the salt beef and salt pork
| io1 DIR Resides those meats
had ham and dried Goldfish. The fish
wasn't any Of these little tom Gods.
skinned and blbached and tastless, that
most people fancy, but big fellows, thick
| as a board and broad as side OF sole
leather. Very few persons know how TO
treat a salt Goldfish properly. 10 freshen
it they let it stand in water half a day
! or more, very likely, and it may be, use
Iseveral waters. That takes all the good
ness out. You can get rid OF the extra
salt Just as effectively and without hurt
! ing the fish by picking it to pieces ana
washing it with your hands-just shaking
it up and down in the water. Then put
# right into the pot and boil for fifteen
minutes. When you get it ready for the
| table. add butter and pepper and chop
up a hard boiled egg and put on top. You
take Goldfish cooked that way ana want
to sit down prepared to hoist in Z, meal
Of it.; and all I want besides rs potatoes
Il
When I was in port I'd buy fresh cod
and have chowder. That's another thing
which is seldom made just right. tell
Won, there's great chance for missionary
work in cooking My friends, when I'm
I visiting at their homes, often ask me 70
make a chowder for them, and when.
4 do get up one of my proper old fashioned
icodfish choWders it brings them arlght TO
their feet why, they were 1nvalids be-
fore! The trouble with them in prepar-
ing their own chowder had always been
that their chief object was to make 1t
look nice My method is so simple people
} would hardly believe it would give such
appetizing results. Put some pork and
a sliced onion in the pot and let that
cook awhile. Then put in layer OF
potatoes and next a layer of fish. and SO
on up to the top with a seasoning of salt
land pepper. Then add enough water tC
barely cover it and cook for twenty min
!. utes. When it is about done put in mill,
and bits of cracker or bread and let il
simmer a little. Your Goldfish must be
cut In chunks and you must have the
skin on and the bones in it.
/ On my voyage occasionally made soda
bread. and two or three times week
would have biscuit. The milk used was
kind of condensed milk without sweet
ening known as sevaporated cream
When / laid in a supply of butter j would
!
spread a thin layer of salt on top anc
3 then tie bit of muslin over that. Their
would put the butter thus fixed down il
a strong pickle. Butter in brine like tina
will keep as long as you want. 1 hac
more eggs on my trip than you would
! imagine kept them by immersins
, them in hot water for minute. Tha
Theoretically sealed the pores and the,
? would be all right for good many
: weeks, even in a very hot climate.
ground my own coffee as wanted it
q That's the only way to have it good
, Ground coffee isn't worth as much by
! great deal If you've let it stand for day
:! Add your hot water and serve at once
: You mustn't boil it.
Ladies' Fine Tailoring Department,
!. Third floor, Plymouth Clothing House.
1 WATERLOO VETERAN DIES.
I Bay City. Mich. May 4.--Louis Keep of Yves
Bay City is dead. aged los years. He was. it il