The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1918-11-07

tables and soft bread no matter what the voyage
he may be Modern refrigerating plants and
modern cooking methods to be thanked for
that.
On the hundreds OF new ships which are being
built for the merchant 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 weII-fiIled stomachs.
Care is taken also that efficient men are en-
ptOyed as cooks on the nations new merchant
fleets. Good sea cooks are not numerous even in
normal times Having that fact in mind the
United States shipping board, with the thorough
ness that marks all its efforts to create an IN
equaled merchant marine, is engaged in training
an adequate number of cooks to man the galleys of
it's ships. Young men of character and intelli-
gence are chosen for instruction.
The training of cooks is part of the work done
by the shipping boards recruiting service. This
service has fleet of training ships based at At
landc and Pacific ports. all of which young
Americans taught by experienced cooks the
serious business of preparing good food at sea.
Besides that, the board has special cooking schools
on two of the shps-the Meade. former Atlantic
liner stationed at Boston. and the Dorothy
Bradford. stationed at New York.
Cooking at sea is by no means the same thing as
cooking on land. The sea cook has several things
to bear in mind that the land cook hotel resau-
rant or home kitchen never has to think about
Take for instance some OF the precautions he
must observe as illustrated by the FOLLOWING
"Don'ts for Sea Cooks
Don't expect the to remain in a perpendicu1a-
position. nor the cook You on q moving
platform. namely. the ships deck. which often
rolls and sweys with the motion the ship Ia
the
Don't I'LL kettle full of liquid. The rolling of the
ship will the contents to aIop over and
with fats may start fire.
Don't allow pots and pans get adrift. As guard
against this. the galley range has IRON ran
around 1t
Don't permit dishes % dresser or pantry
shelf land If do they viii slide on
and be smashed. There are little pigeon-hoIes
being a high across the front. with space
through which dish may be reached
and lifted out.
On modern ships the serving is done by men In
the stewards department, called stewards so the
sea cook OF today needs of that dexterfty of
foot that one-egge5 John Silver showed as he
pegged his way aft with dinner along the slippery
deck in the brig OF Treasure Island"
It is truism aboard ship that only cook who
likes his job is worth his salt d1scontented cook
will spoil good food. This psychology is recog-
nized by the shipping board in choosing young
for training as cooks. Only those who volunteer
for the Job are wanted There plenty who do.
Out of 5000 apprentices always on the training
ships a certain percentage may be counted to
ask for training as cooks.
These young men serving on the nations
bridge of ships from patriotic motives. Some
may go back to their home towns when the war
Is over; but others will remain in the merchant
marine and will take part in the country's peace
expansion at sea as dignlfed that taken by
captain, mate or engineer the ship on which
they serve. Nor will they suffer In a financial
way. for a chief cook gets $50 month wages. be-