Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1918-11-05

sides his board and quarters-a net income of
$1OS0 a year.
When the young law student, or bank teller, or
blacksmiths helper who has decided to become
sea cook repOEtS for instruction the Meade or
the Bradford he is taken in hand by wise old
chef who proceeds to teach him the A, B, Cs OF
cooking
These embrace some general rules to clean
illness and general galley practice, neatly type
written, under the head advice to the Cook"
The most particular housewife will find these
rules sound. Here are few of them
Great cleanliness as well as care attention.
are required from cook.
Keep your hands very clean. Try to prevent your
nails from getting black discolored.
Don't scatter in your galley; clean up you
put scading water into each saucepan or stewpan
finish using it. Dry saucepans before
you put them on the shelf.
Never scrub inside of frying rub it with
wet slver-sand. rinse it out well with hot water
afterwards
Wash your pudding cloths scald and hang them
dry directly after using them; air them before
you put them away or they will be musty Keep
in dry place.
Be careful not to use knife that has cut onions
until it has been cleaned.
Keep sink and snk-brush very Clean be careful
never to throw anything but water down sink. Do
throw cabbage water down it; throw it away
it's smell is very bad
Never sticky plates or dishes. Use very hot
water for washing them; when greasy change it.
Clean coppers with turpentne and fine brickdust
rubbed on with flannel; polish them with chamois
and a little dry brickdust.
Clean your tins with soap and whiting mixed
made into a thick cream with hot water. Rub it on
with flannel; when dry, wh1sk 1t OIL with clean
channels and dry whiting.
Take care that you look at the meat the butcher
brings to see If it is good
Let there be in the Kitchen.
In Uncle Sans school for sea cooks instruction
begins logically, with cereals for breakfast. 1t
happens that the instruction chef on the Bradford
is Scot, and when jamie Nicol gets through
teaching new hand the art of cooking oatmeal
there is nothing further to be said
The novice is next shown how to fry eggs and
bacon how to make hash and how to prepare
hamburg steak. These are his first steps,
He next gets a chance at dinner, with making
souns and roasting and boiling meats and cooking
yor,ous kinds of vegetables. In this work he
learns the mysteries of the big galley range =
MIGHTY stove near seven feet long-of the steam
kettle that will cook soup for lOo men and OF the
steam-oven cooker for vegetables.
If he is ambitious, the beginner takes special
course in baking and pudding making, for real
uddngs take the place of the traditional soggy
anff Of old times on Uncle Sam S merchant ships
Rice nudding is favorite. Lucky is the young
man who learns to cook rice from veteran who
ocouired the art on a trader out of Rangoon or
clipper from Calcutta.
Never nut your rice into the kettle until the
water is boiling, then scatter II III. mat Is the
standard rule for rice.
"Then we tell em to be sure never to put in the
sugar until the rice is done says the chef.
1t has been found that six weeks of Intensive
training will make very good sea cook of be-
ginner if he shows proper aptitude.
I'VE can tell the natural cook" says jamie
Nicol "by the questions he asks. The good be-
ginners ask all about everything and make notes.
We have a number who put everything they want
to remember down in a book They viii make
good"