Marble Hill press., 1918-11-07

sides his board aud quarters net Income o,
81 0Sn year
When the young law student or bank teller. OF
hlncksmlihs helper who has decided to become a
sea cook reports fur Instruction on the Meade or
the Bradford he i taken IN hand by vis" old
chef who proceeds TO teach him the \. II. Cs "s
sea cooking
These embrace some general rules a. 20 clean
incss and general galley practice. neatly type
written. under the head Advice 10 the Cook"
The most particular housewife viii hnd these
rules sound Here are a few oi them:
Grea, sIeAnIincs. .. well ss carc and attention
are required from cook
Keep your hand. very clean rry TO ptsveat you,
nails from getting black or discolorci
Don't scatter IN your galley, clean W As you ~,
put scaliing water into each saucepan Or sts~pan
as you nnish using Il Try your sAuo"nans be'ore
you put them tho shelf
Never scrub inside ot a trying pan. rub It with
siiver-sAni rinse ~ out well with hot ~ater
Afterwards
Wash your pudding cloths seAId and hang them
20 dry directly after using thsm. air them before
you put them away or they will tc mns'y kese
In dry place.
II. careful not to use a knit. tha, has cut on'on.
until ~ has been cleaned
Keep sink and sns brush very clear be careful
never TO throw anything but water do~n sink DO
not throw cabbage water down H. throw u away.
as It's smell is very had
Never have sticky plates or dishes Us" very hot
water for washing them. vhsn greasy change IL
Clean coppers with turpent!ne and nns bricsaast.
rubbed on with flannel polish them with ehamoss
and a little dry briekdust
Clean your tins with SOAP and Whiting mixed.
made into a thick cream with hot water Rub on
WITH flannel when dry. whisk II OF with clean
chainois and dry whiting
Take care that you look at the meat th1 ostehf
brings to see n It Is good
Let there be waste in the kitchen
In Uncle Sans school for cooks instruction
Ia for h~.an k fE4as
honpens ,hnt the instruction chef on the Bradford
is Scot. and when Jamie Nicol gets through
tenching n new hand the art Of cooking oatmeal
there is nothing further to be said.
Tho novice is next shown how 10 Try eggs aad
h.con how To make hash and how To prepare
hamburg stenk These are his first steps
lie next gets chance AT dinner. with making
sonps and roasting and boiling meats and cooking
var'ons kinds OF vegetables. In this work he
learns the mysteries Of the big galley range -
mighty stove. near seven feet long-of the steam
kettle that will cook soup for loo men ana OF 'he
stean-oven cooker for yegetaeies'
I, he is ambitious. the beginner takes special
course In baking and pudding making. for real
,,,,aa,,gs take the place of the traditional soggy
s,o ~ old times on Uncle Sans merchant ships
p,.e ,usdInr is n favorite Lucky is the young
,ua, ,rho learns to cook rice from veteran who
ocou,red the art on n trader out OF RRngoon or
clipper from Calcutta.
Never put your rice into the kettle until the
water is boiling. then scatter II In. That Is the
standard rule for rice.
Then we tell 'em to be sure never to put In the
suyar until the rice Is done" says the chef.
!, has been found that six weeks of intensive
training will make a very good cook Of a be-
g,nner II ne shows proper aptitude.
ave can tell the natural cook" says jamie
Nicol. .by the questions he asks. The good be-
rinners ask al about everything and make notes.
We have n number who put everything they want
10 remember down In book. They will make
good"