Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1918-11-07

sides his board and quartcrs-a net Income Of
81 $50 a year.
When the young law student, or bank teller, or
blacksmiths helper who has decided to become q
sea cook reports for instruction on the Meade or
the Bradford he is taken In hand by q wise ou
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 are Il few Of them:
Great cleanliness, as we'll as care and attention,
are required from a cook.
Keep your hands very clean. Try to prevent your
nails from getting black or d!scolored.
Don't scatter in your galley; clean up as you go:
put scalding water into each saucepan or stewphn
as you finish using 1t. Dry your saucepans before
YOU put them on the shelf.
Never scrub inside Of q frying pan; rub 1t win
wet sllver-sand. rinse it out well with not wafer
afterwards.
Wash your pudding cloths, scald and hang them
to dry directly after using them; air them betore
YOU nut them away, or they Will be musty. Neep
in a dry place.
Re careful not to use a knife that has cut onions
until 1t has been cleaned.
Keen sink and sink brush very clean: be carelui
never to throw anything but water down SINK 10
not throw cabbage water down 1t; throw It away
as its smell Is very bad.
Never have EiCky pEAcS VI HiS">"
water for washing them: when greasy change H.
Clean coppers with t~urpen,ine and fine %brickdust.
rubbed on with flannel; polish them win cha'h's
and q little dry br'cRdust.
Glenn your tins with soap and whiting mixed.
made into a thick cream with hot water. Rub It on
with flannel: when dry. whisk II OFT with clean
chamois and dry Winning.
Take care that you look at the meat LII oo'c"es
brings, to see n It Is good.
Ia, there be no waste In the Kitchen.
IN Uncle Sans school for sea COOKS instruction
begins. logically, with cereals for breakfast. u
honpens that the instruction chef OH tue Draoloru
"a - Scot. and when jamie NicOl gets through
teaching II new hand the art Oh cooA'"s "'ne
there is nothing further to ne sa'a'
r,,o novice is next shown how to fry eggs and
,,oor how ia make hash and how 10 prepare
,"r,h'r,, steak, These are his first steps.
,,o rox+ riots n chance ut dinner, with making
80 and ronstipg and boiling meats anu cooking
,",",,s r,rds of vegetables. In this work he
,a".ns mo mysteries Of the big galley range - n
w." .,nyo nenr seven feet lOng-of the steam
, ,n. : hat viii cook soup for 100 men and Of the
Stonrn.oyen cooker for vegetables
~ y. T., ambitious, the beginner takes a special
=, IN baking and pudding making. Tor rem
nudd,nus take the place OF Inc tra".uona! soss.
Inn of old times on Uncle sans mets'a"' S"ps
nice budding Is q f~avorlte. Lhcky Is tne youhe
mnn who learns 10 cooN l'e :"
acquired the nrt on I" """''
clipper from Calcutta. =. ,...,, ,,,,u ~.
nr.,or mt your rice Into the Kettle nnti! I'M
70 ncIlinr. then scatter 1t iu." That IL thu
standard rule for rice. 49,. !, =.
.,,ar unt, the rice Is done" says the chef.
= hns been found TINT six weeks OF Intensive
.ro,rinu viii make u very good sen cook Of q be
dinner II he shows proper aptitude.
1--WE can tell the natural cook" says Jami
N,co,. "hy the questions hc nsks. The good b.
rInners osk all about everything and make notes
We have IL number who MT everything they wan
10 remember down In . cook They VIII max
good" -.