The Elk Mountain pilot., 1918-10-31

tables md soft bread no matter what the voyage
he may be on Modern refrigerating plants and
modern cooking methods are to be thanked Tor
that. ..r g.
On the hundreds OF shipa which are being
built for the merchant marine by the United States
shipping board careful attention In paid to the
equipment for storing. cooking and serving food.
The government is fully aware that sailors. like
soldiers. work best on wellflled stOmachs.
Care Is taken also that efficient EN-.
ployed as cooks on the nations new merchant
fleets. Good sea caetEH are not numerous, even In
normal timea. Having that fact In mind, the .
United States shipplng board with the thorough
ness thnt marks all Its efforts to create
equaled merchant marine. Is engaged in training
an adequate number OF cooks to man the galleys Of
Its ships. Young men Of character and intelli-
gence chosen for instruction.
The training Of cooks is part OF the work done
by the shipping boards recruiting service This
service has fleet of training ships. based at At
lantfc and Pacific ports. on all Of which young
Americans taught by experienced cooks the
serious business of preparing good food at sea-
Besides that the board has special cooking schools
two OF the ships-the Meade. u former Atlantic
liner stationed mt Boston, and the steamer Dorothy
Bradford. stationed at New York.
Cooking at sea Is by means the same thing as
cooking land. The sea cook has several things
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 Illustrated by the following
"Donts for Sea Cooks :"
Don't expect the stove remain in a perpendicular
position. the You are on a 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 liquid The rolling sf the
ship win cause the contents to slop
with fats may start q nre.
Don't allow pots and pans get adrift. A. . guard
against this. the galley range has an iron rail
around II. ...s = -,
Don't permit sft- ~dresser or pantry
shsif "a land II you do they will slide on
for each kind into which the dishes ut. there
bsiur = hiah bar across the 'front.' with . space
cut oua through which . dish may be reached
snd hfssA cut 49,
On modern ships the serving Is done by men In
the stewards department., called stewards, the
sea cook OF today needs none Of that dexterity Of
foot that one-egged John Silver showed he
pegged his way aft with dinner along the slippery
deck In the brig of Treasure Island" E
1t is q truism aboard ship that only cook who
likes his Job Is worth his salt. discontented cook
will spoil good food. This psychology is recog.
for training as cooks. Only those who volunteer
for the lob are wanted. There nre plenty who do.
Ont Of 5000 apprentices always on the training
ships a certain percentage may be counted on to
ask for training M cooks.
These yOung serving on tae nations
.brfdge of ships. from patriotic motives Some
NAV 10 back TO their nome towns when the war
1. over hut others will remain In the merchant
v,.rtne and will take part In the cOuntrys peace
.rnansiouq at sea dignlhed as that taken by
c.rt.in mate or engineer on the ship on which
49, serve Nor will they suffer In financial
vay. for . chief cook gets 500 month wages be-