The patriot. (Glenmora, La.) 1918-1955, 1918-11-01

sides his board and quarters-a net income or
$1,O8O year.
When the young law student, or bank teller. or
blacksnith's helper who has decided to become a
sea 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, 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 win find these
rules sound. Here are few Of them:
Great cleanliness as well as care and attention.
are required from cook.
Keep your hands very clean. Try to prevent your
nails from getting black discoiored.
Don't scatter in yonr galley; clean up as you go:
put scdlding water into each saucepan or stewpan
as you finish using II. Dry your saucepans before
you put them on the shelf
Never scrub inside of a frying PAM rub II with
wet silver-sand. rinse 1t out well with hot water
afterwards.
Wash your pudding cloths. scaid and hang them
to dry directly after using them; air them before
you put them away or they will be musty Keep
in a dry place.
Be careful not to use 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 ts smell Is very bad.
Never have sticky plates or dishes. Use very hot
water for washing them; when greasy change It
Clean coppers with turpent.n and fine brickdust.
rubbed with flannel: polish them with channels
ana a little dry brickdust
Clean your tins with soap and whiting mixed.
made into thick cream with hot water. Rub it on
with flannel when dry whisk 1t on with clean
channels and dry whiting.
Tale care that you look at the meat the butcher
brings. to see IL 1t is good
Let there be waste ia the kitchen.
In Uncle Sans school for sea cooks instruction
begins, logically. with cereals for breakfast. It
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 lis 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 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 - q
mighty stove near seven feet long--Of the steam
kettle that will cook soup for 100 men and Of the
steafn-oven cooker for vegetables.
IL hS is ambitious, the beginner takes special
course In baking and pudding making. for real
puddinys take the place Of the traditional soggy
dun OF old times on Uncle Sans merchant ships
Rice pudding Is a fayorite. Lucky is the young
man who learns to cook rice from veteran who
acquired the art On trader out of Rangoon or
clipper from Calcutta.
ssNever put your rice into the kettle until the
water is boiling then scatter 1t In" That is the
standard rifle for rice.
aThen W.. tell 'em to be sure never to put In the
sugar until the rice Is done" says the chef.
It has teen found that six weeks of intensive
training win make very good sea cock of be-
ginner IL he shows proper aptitude.
awe can tell the natural cook" says Jamie
Nicol. my the questions he asks. The good be-
rinncrs ask an about everything and make notes
We havs. Il number who put everything they want
to rens.snh9r down In book They win make
good