The Elk Mountain pilot., 1918-11-07

sides his board and quarters-a net income Of
$1.OS0 . year.
When the young law student or bank teller. or
blacksmith's helper who has decided to become .
sea cook reports for instruction the Meade or
the Bradford he IL taken in hand By q wise old
chef who proceeds to teach him the A. b. Cs OF
- cooking
These embrace some general rules a. to clean
iness and general galley practice neatly typs-
written. under the head advice to the Cook
The most particular housewife will nnd thsss
rules sound. Here are few Of them:
Great cleanliness ~ we'll and attention.
are required from . cook.
Keep your hanas very clean Try to prevent yess
nails from yetting black or discoored.
put sesidlns water Into sseh saucepan or .tswp.n
put them the shelf.
Never scrub inside Of . frying pan: rub II with
wet siivsr-sAnd. rinse It out we'll 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, they will Be musty. Keep
in dry place.
Be careful not knife that has cut onions
until II 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 IL th'oW IL away.
its smell IL very bad
Never have sticky plates or dishes Use very hot
water for washing them: when greasy change II
C,..n copper, with turpentnu and brickdust.
rubbed with nannei polish them with chamo's
and little dry brickdust.
Clean YOUR tins with soap and whiting mixed.
made into a thick cream with hot water. Rub It ON
with flannel; when dry. whisk II on with clean
chamois and dry whiting
Take care that you look at the meat the butcher
brings. to II 1t 10 good
Let there waste in the kitchen
In Uncle Sans school for sea cooks Instruction
begins. logically. with cereals for breakfast. 1t
happeps thnt the Instruction chef on the Bradford
is n scot and when jamie NcoI gets through
teaching new hand the art Of cooking oatmeal
there ia nothing further to be said.
The novice is next shown how to fry eggs and
bacon, how t. make hash ana now 10 prepare
hamburg steak These his first steps.
NJ. noxt ucts chance at dinner. with making
.ouns md roasting nnd boiling meats and cooking
var,ous kinds of vegetables. In this work he
learns fhe mysteries OF the big galley range = II
mighty stove. near seven feet long-Of the steam
kettle that will cook soup for 100 men and Of the
steam-oyen cooker for vegetables
If he is ambitious. the beginner takes a special
course In baking and pudding making. for zeal
,a,rr. toke the place OF the traditional sOggy
re of old times on Uncle Sam merchant ships.
I,ce nulting Is fnvorite, Lucky is the young
man WIN learns to cook rice from veteran who
.coured the nrt on trader out OF Rangoon or
clipper from Calcutta
Never put your rice into tho kettle until the
water is boiling. then scatter II ~ Anat IL the
standard rule for rice.
.,rhen we tell em to be sure never to put in the
s,p,r until the rice is donc," says the chef.
Ii has been found that six weeks Of intensive
training will make very good sea cook of be-
ginner If lie shows proper aptitude.
"We can tell the natural cook" says jamie
N,col .by the questions he asks. The good be-
.Ne hnye a number who put everything, they w,pi
,o remember down in book. They will make
good"