The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1918-11-02

sides his board and quarters-a net income Of
$1.0S0 a year.
When the young law student, or bank teller. or
blackSmith'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 a 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 will find these
rules sound. Here are a few of them:
Great cleanliness. as well as 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 as you go;
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 a frying pan; rub 1T 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 a dry place.
Be careful not to use a knife that has cut onions
until It has been cleaned.
Keep sink and slnk-brush very clean: be careful
never to throw anything but water down sink. Do
not throw cabbage water down 1t; throw 1t away,
as it's smell Is very bad.
Never have sticky plates or dishes. Use very hot
water for washing them; when greasy change 1t
Clean coppers with turpentiI- and fine brickdust.
rubbed on with flannel; polish them with chamois
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 1t on with clean
channels and dry whiting.
Take care that you look at the meat the butcher
brings, to see II II Is good
Let there be no 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 a Scot, and when jamie Nicol gets through
teaching q 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
var;ous kinds of vegetables. In this work he
learns the mysteries of the big galley range - a
mighty stove, near seven feet long-of the steam
kettle that will cook soup for 1OO men and OF the
stenm-oyen cooker for vegetables.
II he is ambitious, the beginner takes a special
course In baking and pudding making. for real
nuddin5s take the place of the traditional soggy
dun of old times on Uncle sam III S"pS-
p,ce nudding Is a favorite. Lucky Is the young
uoD who learns to cook rice from a veteran who
ocou,red the arr ON a trader out of Rangoon or a
clipper from Calcutta
aNeyer put your rice into the kettle until the
water Is boiling, then scatter 1t In" That Is the
standard rule for rice.
."rhen we tell 'em to be sure never to put In the
sugar until the rice is dcue," says the chef.
II has been found that six weeks of intensive
training will make a very good sea cook of a be-
ginner il he shows proper aptitude.
awe can tell the natural cook" says Jamie
NIcol. "by the questions he anks. The good be-
rinners ask all about everything and make notes.
we have a number who put everything they want
to. remember down in a book. They win make
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