The Elk Mountain pilot., 1918-10-31

sides his board mud quarters-a net income of
81 .OSO n year. ,,s
When the young law student. or bank teller. or
blacksmths helper who has decided to become .
sea cook reports for instruction on the Meade or
the Bradford he Is taken In hand by = wise old
chef who proceeds TO teach him the A. b. C's OF
Sea cooking.
These embrace some general rules to clean
illness ami general galley practice. neatly type
written. under the head advice to the COOK
The most particular housewife will hnd these
rules sound. Here few Of them:
are required from cook. - :. . -
Keep hands very clean. Try to prevent your
nails from getting black discolored.
Don't scatter I'm your galley clean up
finish using 1t. Dry your saucepans bsfors
you put them on the shelf.
Never scrub inside of frying pan; rub It with
wet sver-sand. rinse out well with hot water
afterwards
Wash your pudding Cloths scald and hang them
to dry directly after using them; air them before
you put them away. they will be musty Keep
in dry place
Be careful not to use knife that has cut onions
until 1t has been cleaned
Keep sink and sink-brush very clean; be careful
never to throw anything but water down sink. Do
throw cabbage water down 1t; throw 1t away.
as smell is very bad
Never have sticky plates or dishes Use very hot
Clean coppers turpentns and ane brickdust.
rubbed on with nannei polish them with chamos
and little dry briakdust
made into a thick with hot water. Rub It on
with flannel. when dry. whisk II on with clean
chamois and dry whiting ri
Take that you look At the L-eat the butcher
brings to see II It IL GOOD y
Let there bs no in the tchen.
In Uncle Sarp's school for sea ef.oks instruction
begins Logically. with cereals fGf breakfast. 1t
happens that the instruction chef Oh the Bradford
ia Scot and when jamie Nicai gets through
teaching a 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
hamburs steak. These are his nrst steps. -
He next gets a chance at dinner. with making
.oups and roasting and boiling meats and cobking
various kinds of vegetables. In this work he
learns the mysteries Of the big galley range =
mr-htv stove near seven feet lOng-of the steam
kettre that will cook soup for 1OO men ana OF the
steam.oyen cooker for vegetables.
=, ha ia ambitious the beginner takes a special
course in baking and pudding making. for real
puddings take the place OF the traaluonai soggy
,ufY Of old times Uncle Sam merchant ships
p,ca puddiny Is a favorite, Lucky Is the young
,ar who learns to cook rice from veteran who
,,,,,red the art On trader out OF Rangoon or a
clipper from Calcutta.
.Nover nut your rice into the kettle until the
water ia boiling. then scatter 1t In" That Is the
standard rule for rice.
..Then we tell 'em to be sure never to put In the
snuor until the rice is done," says the chef.
II has been found that six weeks of intensive
training will make very good sea cook of \ be-
Rtpner II he shows proper aptitude
ave can tell the natural cook" says jamie
N,col .by the questions he asks. The good be-
uinners ask all about everything and make notes.
we have a number who put everything they want
good"