The Red Cloud chief., 1918-11-07
III HSAH1l1G sNHHo az FIEAMZZp.l4ZZJ .NZ29WG 90AleO

sides his board and qunrters--a net income Of
81 ,0SO year.
When the young law student or bank teller. or
backsmiths helper who has decided to become a
sea cook reports for instruction on the Meade or
IN" Bradford he is taken in hand by wise old
chef who proceeds to teach him the A, B, C's OF
cooking.
those embrace some general rules rs to clean
llness and general galley practice neatly type
written, under the head advice to tho Cook"
The most particular housewife VIII find these
rules sound. Here are few of them:
Great cleanliness, as well as care and attention.
arc required from cook.
Keep your hands very clean. Try to prevent your
nails from getting black discolored.
Don't scatter in your galley; clean up you go:
put scalding water into each saucepan or stewpan
you finish. using It. Dry your sauccpans before
you put them on the shelf.
Never scrub inside of frying pan: rub It with
wet s'lver-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 knife that has cut onions
until II has been cleaned.
Keep sink and sirk-brush very clean: be careful
never to throw anything but water down sink. DO
not throw cabbage water down 1t; throw 1t away,
It's stnei Is very bad
Never have sticky plates or dishes. Use very hot
water for washing them; when greasy change It
Clean coppers with turpenuue and fine brickdust.
rubbed on with nannel polish them with chanos
and a little dry brickdust.
Clean your tins with soap and whiting mixed.
made into a thick cream with hot water. Rub 1t on
with flannel; when dry, whisk It on with clean.
chamois and dry whiting.
Take care that you ioOk 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 n Scot and when jamie Ncol gets through
teaching Il new hand the art of cooking oatmeal
flere 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 stenk These are his first steps.
He next gets IA 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
mighty stove near seven feet lcng-of the steam
kettle that will cook soup for II" men and or the
steam.oven cooker for vegetables.
If he is ambitious the beginner takes special
course in baking and pudding making, for real
nuddings take the place of the traditional soggy
duff OF old times on Uncle Sam merchant ships.
Rice pudding is favorte Lucky is the young
man who learns to cook rice from veteran who
acquired the art On trader out OF Rahgoon or u
clipper from Calcutta.
"Never put your rice into the kettle until the
,oter 10 boiling then scatter II 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.
IL has been found that six weeks OF intensive
training will make very good sea cook of a be-
rlnner If he shows proper aptitude.
ave can tell the natural cook" says Jamie
N,col ''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
to remember down In book. They Will make
good"