The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1917-07-17
NAVAL BILL or FARE
SUPPLY VESSELS FOLLOW FLEET
WITH PROVISIONS.
Fresh Meat and Vegetables Always Is
sued When In Port-Drawing on Sea
Stores Only When Out Of Sight OF
Land.


of salt pork. beans, hardtack, coffee and |
o few other articles and not much or
anything else. 1t is probably little |
known to the many inland folks that |
our sailor of today is better fed than |
any other in the world, and he has
plenty of food which is well prepared |
by cooks who are enlisted for that pur-
pose.
One of the most important problems |
of ship of war going into commission
is the food supply. While usually the
ships of today make but few long |
cruises, unless they are proceeding on
a rowing commission. ship stores last
about two months. The numerous sup
ply vessels belonging to the navy fol-
low the fleet while in home waters and
they carry provisions and general stores
which may be drawn when necessary.
Fresh meat and vegetables are al
ways issued to the vessel when In port.
and they only draw on their sea stores
when they are out Of sight Of land and
when their supply of fresh vegetables
is exhausted.
The doting mothers of some of our
young men who have entered the SER
vice Of Uncle Sam as seamen need have
no fear that their sons will not be well
fed, for the rations served at sea are
as good if not better than they received
at home.
As a rule the list of sea stores which
are included consists of bread salt and
smoked meats, canned vegetables, in
cluding beans, peas and rice, canned,
dried and preserved fruits, tea, coffee
and cocoa, condensed and evaporated
milk, butter, salt, sugar. pepper, mus
tard, macaroni, cheese, catsup and
French dressings, vinegar, sauerkraut,
pickles, moasses and spices. These are
among the articles which may be issued
each week, but so arranged that the
sailor will have a different variety ev-
cry day.
For his Sunday meals he may be
served roast beef, bread. squash (can-
ned, coffee with sugar and condensed
milk, butter. tomato catsup, cheese and
canned fruit. On Monday he may re-
ceive a ration made up of sugar cured
ham. boiled rice, cocoa with sugar and
condensed milk, bread and butter, and
dried fruit which may be either prunes
or something of that sort. With meals
of this kind there surely is no complaint
TO be made as to the food served.
Cook Must BE Adept.
The navy enlsts men for the rating
of cook and one must be an adept in
his line and understand how TO plan for
any number OF men. He must in add.
tion TO a certain knowledge OF cooking
know the food values Of the different
articles which he handles. Those men
who have manned our navy as cooks
are always getting up new and fancy
dishes and with the goods at hand often
spring surprises on the men. They are
just as good housekeepers and probably
more so than most women, and think
twice before they throw away leftovers.
Your old time sailorman will readily
recognize the names Of such dishes as
cracker hash. spud hash, burgoo and
numerous other dishes that have tickled
the palates OF the best men on board,
not TO forget that old time favorite
plum duff.
To those who might think some OF the
dishes mentioned above are mysteries,
let me say to you that cracker hash
and spud hash are made OF corned beef,
hardtack and potatoes. Burgoo Is the
usual name for that old Scotch cereal
oatmeal Bean soup and beans are
generally served every Saturday. and a
sailor who has once eaten bean soup
la navy will never forget IL. Cooked
In a big steam kettle. with a big hunk
of canned corned beef TO give II a flavor
and eaten while hot with hardtack, 1t is
dish not easily forgotten.
But IL remains for holidays and occa'
sional Sundays for the sailors to get in
clover when the cook Is feeling in a
good humor and serves TO them plum
duff. This is really a plum pudding
but your true sailor always thinks II Is
the acme Of fine cooking. be II called
plum pudding or plum duff This duff
Is made Of eggs, sugar, butter, raisins
and currants, flour and water. and boil
ed for about an hour and half in a
powder bag. then served hot with a milk
and sugar sauce Brandy sauce Is splen
did for this pudding. but as sailors are
not allowed TO have medcinals lik,
brandy ON board they must be conten,
with the butter sauce.
Bountlful and Generous
The different articles OF food which
form the rations served the seamen ar,
very bountiful and generous. The fol
lowing table shows the average quanti
~ which Is issued for 100 men for on,
week Eight hundred twenty.tw,
pounds OF bread. S25 pounds OF al
meats. 200 OF canned vegetables and q
gallons OF dry beans and peas, 200 o
canned. dried and preserved fruits. 81
pounds OF coffee, tea and cocoa, "a o
condensed and evaporated milk. abou
90 Of butter. i75 Of sugar. 3 of mustard
of pepper. 25 OF salt and 20 OF toma
toes The average ration ranges fron
one.half an ounce up to pound an,
three-quarters. the smallest quantity be
ing OF tea. while the largest is Of veg,
tables.
Probably the navy department
greatest problem was the supplying q
provisions TO the large battleship flee
which made the long trip around tn
Horn TO san Francisco ten years age
The fleet consisted Of rs battleship,
with a complement OF over $4,000 mer
and torpedo boats. with a complement
OF about $50 men, or grand total O
1880 men. To provision such a flee
r,uutred mara than .OO ana ,,nu,as Z,