Marble Hill press., 1918-11-07


tables and soft bread. no matter What the voyage
he may be on Modern rciri:era;lus plants and
modern cooking methods are io be thanked for
that
on the hundreds of now ships which are being
Quilt 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 wcll.dllcd stomachS.
Care Is taken also that eficien; men are en-
ployed as cooks on the nations new merchant
fleets. Good sea cooks are not numerous even iu
normal times. Having that fact Ia mind the
United States shipping board. with the thorough
ness that marks all lis efforts TO create Ru
equaled merchant marine. Is engaged In training
an adequate number Of cooks 20 man the gnlleys Of
ifs new ships. Young n character and Intelli-
gence are chosen for instruction.
The training Of cooks IS part of the work done
hy the shipping boards recruiting service This
service has q fleet OF training ships based az At.
lantc and Pacific ports. on all OF which young
Americans taught by experienced cooks the
serious business OF preparing good food M sea-
Resides that, the board has special cooking schools
on two Of the ships-the Meade, a former Atlantic
liner stationed at Boston, and the steamer Dorothy
Bradford, stationed at New York.
Cooking at sea is by no means the same thing as
cooking on land. The sen cook has several things
10 bear in mind thnt 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 Illustrated by the following
"Don'ts for Sea Cooks"
Don't expect tho stove remain in a perpendlcuIar
position. the cook. You are on a royine
platform. namely. the ships deck which ofien
rolls and swsys with the motion OF the ship in
the sea
Don't III a kettle full OF rqud The rolling Of the
ship will cause the contents 30 sop and
s.eh 70 ma sta RI fire
Don't allow pots and pans TO get adrlf,. As a guard
against this the galley range has an iron rail
around It.
Don't permit dishes 10 be left dresser or pantry
shelf as on land. II you do they will slide OF
and be smashed There are little pigeon holes
for each kind into which the dishes At. there
being high bar across tn" front, with a 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, the
sen cook of today needs none Of that dexterty Of
foot that one-legged John Silver showed as he
pegged his way aft with dinner along the slippery
deck in the brig OF Treasure Island"
Il is n irusm aboard ship that only cook who
likes his job is worth his salt discontented cook
will spoil good food This psychology Is recog'
nized by the shipping board in choosing young men
for training as cooks. Only those who volunteer
for the lob are wanted. There are plenty who do.
Out Of 3,oo0 apprentices always on the training
ships a certain percentage may De counted on 10
ask for training as cooks.
These young men are serving on the nations
~abridge of ships" from patriotic motives Some
may 90 back to their home towns when the war
ts over; but others will remain In the merchant
marine and win take part in the conntry's peace
expansion at sea as dignihed as that taken by
cnptain. mate or engineer on the ship on which
they serve. Nor viii they suffer In financial
war s.s he. cock gets 500 monta wages, be-