The Tomahawk., 1918-11-07


Il tables and soft bread, matter what the voyage
IN he NAV he on Modern refrigerating plants ana
IN modern cooking methods are to be thanked 1or
N that. ..e@ 4 tNn. b.. ..st.E,. ILL ~. =
3S On the hundreds of new ships which are being
built for the merchant marine by the United States
shipping board careful attention Is paid to the
4 equipment for storing, cooking and serving 1000.
" The government is fully aware that sailors, like
n soldiers, work best on well-filled stomachs.
53fss Care is taken also that efficient Gnu
& plOycd cooks on the nations new merchant
Il fleets. Good sea cooks not numerous even In
normal times. Having that fact in mind, the
/Onited States shipping board, with the thorough
ness that parks all it's efforts to create an un-
equaled merchant marine, is engaged in training
adequate number Of cooks to man the galleys OF
\ Its ships. Young Of character and intelli'
gence are chosen for instruction. '...~
ss The training of cooks Is part Of the work done
I. by the shipping boards recruiting service. This
service has fleet OF training ships, based at At
~ lanMc and Pacific ports, on all Of which young
i Americans are taught by experienced cooks the
serious business of preparing good food at sea.
Resides that the board has special cooking schools
Il on two Of the ships-the Meade, former Atlantic
inner stationed ut Boston, and the steamer Dorothy
Bradford, stationed ut New York. .
Cooking Mt sea Is by no means the same thing as
\ cooking on land. The cook has several things
to bear in mind that the land cook, in hotel. restau
Il rant or home kitchen never has to think about.
# Take for instance some Of the precautions he
" must observe Illustrated by the following
ii sDonts for Sea Cooks" ~. 4. -
Don't expect tAe stove to remain in perpendicular
position. nor the cook You are on moving
rolls and sways with the motion Of the ship in
9856ss a the sea- ~ .s@-g 'z II! s.s.-5 As,
Don't All kettle full of liquid. The rolling the
- ship win cause the contents to slop and
with fats may startfa hre .
nor.t allow pots and pans to get adrift. . guard
a 9 against this the galley range has an iron rail
around 1t. i. H.. -.s.
s,on.. hermit dishes to be left dresser pantry
s. shelf az land. II you do they VIII slide on
for each kind, into which the dishes ut. there
being high bar across the 'front.' with space
Is cut out through which aisn may 0e reached
On modern ships the serving Is done by men In
the stewards department, called stewards, 50 the
- cook OF today needs none Of that dexterity OF
9oot that onelefged John Silver showed as he
-s,,ei Ms way aft with dinner along the slippery
49, n the brig of Treasure Island"
81 q Il truism aboard ship that only cook who
,,tee his lob ID worth his salt discontinued cook
Il rvfll snoil good food. This psychology IL recog-
.ss,.a ~ the shipping board In choosing young men
q 80 4e.ininr n cooks Only those who volunteer
- ~ lob are wanted. There are plenty who do.
fSut 81 5000 apprentices always on the training
ships Z certain percentage may DC sou"'eu va "
- fcr training 40 cooks.
KS Thess young men are serving o. .ne nas soos
1880 Of ships" from patriotic motives Some
:s - - hack to their home towns when the va!
=. -. but Others will remain In the mercnans
IS s.,are and Win take part In the country peace
IS -,,,s.,-son nj ~ rs dignlned as that taken oy
ie.rAefr mate or engineer on the ship, on which
3 ~. serve Nor win they suffer In financial
4 49,. for chief cook gets 80 month wages pc