The Elk Mountain pilot., 1918-11-07

Nv The modern sailor ltQn - wei
y fed, with plenty of fresh meat vegs-
tables and soft bread, NO matt what the voyage
he may BE- on. Modern refngerating plants ana
modern cooking methods are to be thanked Tor
that.
On the hundreds Of new shipa which are being
built for the merchant marine BY the United States
shpping board careful attention 10 paid to the
equipment for storing. cooking and serving food
The government is fully aware that sailors. hks
soldiers work best ON welinlled stomachs
Care 10 taken also that efficient men are en-
ployed a. cooks on the nations new merchant
fleets. Good eea cooks are not numerous, even In
normal times. Having that fact in mind the
United States shipping board. with the thorough
ness that marks all its efforts to create an un-
equnled merchant marine. IL engaged in training
an adequate number of cooks to man the Ealleys Of
Its new ships. Young men Of character and intsh-
gence are chosen for instruction
The training of cooks is part Of the work done
BY the shipping boards recruiting service This
service has a fleet Of training ships. based at At
lantic and Pacific ports. on all OF which young
Americans are taught by experienced cooks the
serious business of preparing good food at eea.
Besides that the board has special cooking schools
on two of the ships-the Meade, q former Atlantic
liner stationed at Boston, and the steamer Dorothy
Bradford. stationed at New York.
Cooking at sea is by no means the same thing ~
cooking ON land. The sea cook has several things
bear in mind that the land cook. in hotel restau
rant or home kitchen lever has to think about.
Take for instance sme of the precautions he
must observe as illustrated by the following
"Don'ts for Sea Cooks"
Don't expect the stove to remain in q perpendicular
position the cook. You n q moving
platform. namely, the ships deck, which often
rolls and sways with the motion OF the ship In
the sea.
Don't MI a keith. full of nquid The rolling of the
ship will the contents slop
with fats start . nrs.
Don't allow pots and pans to get adrift As guard
against this. te galley range has an iron rail
around IT.
Don't permit dishes to dresser pantry
shelf land. II you do they will slide on
for each kind. into which the dishes Mt. there
being a high bar across the front. with space
cut out through which dish may be reached
and lifted ou',
On modern shipa thu serving Is done by men In
the stewards department called stewards, 20 the
sen cook of today neets none OF that dexterity OF
foot that one-legged .Iohn Silver showed he
pegged his way aft With dinner along the slippery
deck in the brig of "Trensure lsland.'
II is n truisIn aboard ahip that only cook who
likes his Job is worth his salt disconten'ed cook
will spoil good food. This psychology Ia recog-
nized by the shipping board in choosing young men
for training as cooks. Only those who volunteer
for the lob are wanted There are plenty who do.
Out of 5000 apprentices always on the tfsining
ships u certain percentage may De couhteo IN 10
ask for training as cooks.
These young men serving on the nntions
.bridge of ships from patriotic motives Some
mny 20 bnck to their home towns when the wa
Ia over: but others will remain in the merchant
marine and will take n part In the cOuntry's peace
exnansion ut sea as dignihed az that taken ny
captain mate engineer on the ship on whch
they serve. Nor will they suffer In a financial
way, for u chief cook gets 800 month wages. be-