The Twin City star., 1918-11-02

sides his board and quarters net income Of
$1OSON year.
When the young law student, or bank teller. or
blacksmith's helper who has decided to become
sea cook reports for instruction on the Meade or
the Bradford he is taken in hand By q wise old
chef who proceeds to teach him the A, B, Cs OF
sea cooking.
These embrace some general rules as 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 a few Of them:
Great cleanliness as we'll as care and attention.
are required from cook.
Keep your hands very clean. Try to prevent your
nails from getting black or dscolored
Don't scatter in your galley; clean up you go:
put scalding water into each saucepan or stewpan
as you finish using It, Dry your saucepans before
Never scrub inside Of q 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.
Be careful not to use a 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
not throw cabbage water down IT. throw it away.
as its smell II very had.
Never have sticky plates or dishes. Use very hot
water for washing themf when greasy change It
Clean coppers with turpentine and .nns brickdust,
rubbed on with flannel; polish them with chamois
and little dry brIckoust
Clean your tins with soap and whiting mixed.
made into q thick with hot water. Rub 1t on
with flannel; when dry. whisk It on with clsan
chamos and dry whiting.
Take care that you look at the meat the butcher
brings, to see II 1t 10 good.
Let there be waste in the kitchen.
Tn Uncle Sans school for sea cooks instruction
bepins logically with cereals for breakfast. It
bonpens that the instruction chef on the Bradford
is a Scot, and when jamie Nicol gets through
teaching q 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
soups and roasting and boiling meats and cooking
various kinds of vegetables. In this work he
learns the mysteries Of the big galley range - a
r,,gbtv stove near seven feet long-of the steam
kettle that will cook soup for loo men ana or the
steam-oven cooker for vegetables.
If he is ambitious the beginner takes special
course in baking and pudding making for real
puddings take the place OF the trn'itionai soggy
dpfr of old times on Uncle Sam merchant ships.
pic nudding Is a favorite. Lucky Is the young
ION who learns to cook rice from veteran who
ocoured the art ON a trader out of Rangoon or a
clipper from Calcutta.
aNever nut your rice into the kettle until the
water is boiling then scatter 1t In" That Is the
standard rule for rice.
"Then we tell 'em to be sure never to put in the
surar until the rice Is DONE" says the chef
1t has been found that six weeks Of intensive
training will make u very good set cook of a be-
ginner IL he shows proper aptitude.
1--WE can tell the natural cook" says jamie
Nicol. "by the questions he asks. The good be-
sinners ask all about everything and make notes.
We have a number who put everything they want
70 remember down in book. chey Win make
GOOD"