The Tomahawk., 1918-11-07

sides his board and quarters-a net income OF
$1OSO Il year. e. ''.' ..'' -........
When the young law student, or bank teller. or
blacksmith's helper who has decided to become a
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, Il, US OF
sea cooking. ,-.;. = -. ...., -
These embrace some general rules as to clean
lfness 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: O..
D., Great cleanliness, we'll and attention.
required from cook. .. ...-<' r. .
Keep your hands very clean. Try to prevent your H
nails from getting black or discoored. -a.s.. ~
. Don't scatter in your galley; clean up as you so:
put scalding water into each saucepan or stewpan
as you finish using Il. Dry your saucepans before
you put them on the shelf. .
Never scrub inside of frying pan; rub 1t with
wet silver-sand, rinse it 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. or they will be musty' Keep
in dry place. &C.,. I'D. -.
Be careful to knife that has cut onions
until 1t. has been cleaned Fl . ...,- -
Keep sink and sinkbru very clean: be careful full
never to throw anything but water down SINK. 10
not throw cabbage water down 1t; throw II aw"y'
asl its smell is very bad g.
, Never have sticky plates dishes. Use very hot
| water for washing them; when greasy change It.
Clean coppers with turpentine and fine brickdust
rubbed on with flannel: polish them with ehamo,s
ana a little dry brckdust 49, . ;
s~aE Clean YOUR tins with soap and whiting mixed.
made into thick cream with hot water. Rub it on
with nannel when dry. whsk It on with clean
channels and dry whiting. r. -. - 80 +.
Take care that you look at the meat Inc outc"ss
brings to see II 1t IL good. go -. e. - 81.
Iet there be waste In the kitchen.
In Uncle Sans school for sea COOKS instruction
hev,ns logically with cereals for breakfast. 1t
hnnpens that the instruction cher on the bradtoro
:. = Scot. and when Jamie Nicol gets through
teaching new hand the art OF COOKING oatmeal
there is nothing further to be SAID.
IN. novice ia next shown how to fry eggs and
,.oor how to make hash and how to prepare
hamburg steak These are his hrst steps.
r. 10 next gets a chance ut dinner, with making
.o,r. md roasting and boiling meats and cooking
various kinds Of vegetables. In this work ne
learns the mysteries of the big galley range -
.s,ahtv .toye. near seven feet long-of the steam
lettle that will cook soup 1or !oO "en anu " 'ns
.teom-oven cooker for vegetables.
,s - !. ambitious the beginner takes special
......s a. baking snd pudding making. for real
,,,da,nr. take the place of the traditional sogsy
Avn of old times on Uncle Sam merchant snips.
R,ce budding Is q fayorite. Lucky - the young
man who learns TO COOK 800 se ont =, Rsnsoon ~
ACQUIRED the art on tr"uel ou' ~ A>''-s' - :.
ca,nner from Calcutta.
nNevar nut your rice into the kettle until the
:. ho,l,nr then scatter 1t in" That II the
standard rule for rice.
.rrhen we tell em to be sure never to put N ths
.r..r ,,ntil the rice Is done" says the Chef.
n has been found tAst SIX weeks Of intensive
training will make very good sea cook Of BE-
sinner II he shows proper aptitude
awe can tell the natural cook" says Jamie
N,coa ..hv the questions he asks. The good be.
SINNERS ask ull about everything and make note&
We have = number who put everything they want
"a remember down in book. They win make
good"