The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1918-12-07

sides his board and quarters net income
81 $50 year.
When the young law student. or bank teller, or
backsmith's helper who has decided to become
sea cook reports for instruction the Meade or
the Bradford he is taken in hand by wise old
chef who proceeds to teach him the A. 3, C's OF
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 few of them:
Great cleanliness as well an care and attention.
are required from a cook
Keep your hands very clean. Try to prevent your
nails from getting black or discolored
Don't scatter in your galley; clean up you co.
put scalding water into each saucepan or stewpan
as you finish using it. Dry your saucepans before
You put them on the shelf.
Never scrub inside of frying pan; rub It with
wet silver-sand. rinse 1t 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 onions
until 1t has been cleaned.
Keep sink and snk-brush very clean; be careful
never to throw anything but water down sink. Do
not throw cabbage water down 1t; throw 1t away,
as its smell is very bad
Never have sticky plates dishes. Use very hot
water for washing them; when greasy change IT.
Clean
rubbed with flannel polish them with chamois
and little dry brickdust.
Clean your tins with soap and whiting mixed.
made into a thick cream with hot water. Rub it
with flannel; when dry, whisk II Off with clean
channels and dry whiting.
Take that you look at the meat the butcher
brings, to see II 1t is good.
Let there be waste in the kitchen.
In Uncle Sans school for sea cooks instruction
begins. logically, with cereals for breakfast. 1t
happens that the instruction chef on the Bradford
is Scot, and when jamie Nicol gets through
teaching 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
mighty stove, near seven feet long-of the steam
kettle that will cook soup for 100 men and of the
steam-oven cooker for vegetables
If he is ambitious the beginner takes a special
course in baking and pudding making for real
buildings take the place of the traditional soggy
duff of old times on Uncle Sans merchant ships.
Rice pudding is favorite. Lucky is the young
man who learns to cook rice from veteran who
acquired the art on a trader out of Rangoon or a
clipper from Calcutta.
"Never put your rice into the kettle until the
water is boiling, then scatter h In" That is the
standard rule for rice.
Then we tell 'em to be sure never to put In the
sugar until the rice is DONE" says the chef
It has been found that six weeks of intensive
trimming will make a very good sea cook of be-
ginner IL he shows proper aptitude.
ave can tell the natural COOK says jamie
Nicol, "by the questions he asks The good be-
ginners ask all about everything and make notes.
We have number who put everything they want
tn remember down In q book. They will make
good"