Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1918-11-07

LCty NilAt thNhfs " A'N'' ""N~N
tables md soft bread, no matter what the voyage
he NAV be on, Modern refrigerating plants ana ;
modern cooking methods are to be thanked TOT
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 ithe
soldiers, work best on well-iilled stomachs.
Care IS taken also that efficient men are EN-.
ployed 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 TN.
,equaled merchant marine, Is engaged IN training
AN adequate number of cooks to man the galleys OF
Its new ships. Young men of character ana 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 q fleet of training ships. based at At
lantic and Pacific ports, on all of which young
Americans are taught by experienced COOKS the
serious business Of preparing good food ut sea.
Besides that. the board has special cooking schools
on two of the ships-the Meade, a former Atlantic
liner stationed ut Boston, and the steamer Dorothy
Bradford, stationed ut New York.
Cooking at sen 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, in hotel, restau-
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 stove to remain in a perpendicular
position, nor the cook. You are on u moving
platform, namely. the ships deck. which often
rolls and sways with the motion OF the ship In
the sea-
Don't MI a kettle full of liquid. The rolling of the
nttv all nnS ONsentA II SOO over And
with fats may start a fire.
Mont allow pots and pans to get adrift. Asa guard
against this. the galley range has an iron rail-
around II.
pon.. hermit dishes to he left on dresser or pantry
"S" Shelf as on land. II you do they Will slide of
!. Zach "S LIND. into which the dishes 1T, there
being a high bar across the front. WIN a space
cut out through which u dish may be reached
and lifted out
IN modern slips the serving Is done by men In
rho stewards department, called stewards, so the
seo cook Of today needs none OF that dexterity OF
Foot TINT one.legged John Silver showed as he
nerced his way aft with dinner along the slippery
dock in the brig Of '%"rreasure Island"
II 70 n trulsm aboard ship that only II cook who
,,to. bs ,ob IA worth his salt. A discontinued cook
.yI,I snoil GOOD food. This psychology Is recog.
m,,.d nv the shipping board In choosing young men
Sn- Trimming rs cooks. Only those who volunteer
for the lob nre wanted. There are plenty VINO 40.
Ont Of 5000 apprentices always on the training
shins a certain percentage mny be counted on 10
ask for training US c0oKs' 4. ..,..,
These young men M, ase r strs'us motives. Some
NAV 10 back to their home towns wnen .ns W..
\. GEAR. mt others will reinnin III the merchans
s..raoo and will take q part In the country peusc
ernnnsion at cen as dignIncd us TINT taken oy
Sar."i"' mate or engineer TN the 'hip on which
<nsv serve. Nor will they suffer In q financial
s.ny. for q chief cook gets 100 o month wages De-