The Red Cloud chief., 1918-11-07

tables md ,.ft bread no matter what the voyage
he may b. on. Modern refrigerating plants ana
modern Cooking methods are to be thanked tor
that.
On the hundreds of new ships which are being
built for .le merchant marine by the United States
shipping board careful attention Is paid to the
equipment for storing, cooking and serving food.
The government is fully aware TINT sailors like
soldiers work best weiilled stomachs
Care Is taken also that efficient men are EN-
ployed as cooks on the nations new merchant
fleets. Good sea cooks are not numerous. even in
norma times. Having that fact in mind the
United States shipping board, with the thorough
ness u at marks all It's efforts tn create
equalod merchant marine, is engaged in training
adequate number Of cooks 70 man the Gallcys of
It's new ships. Young men Of character and inte-
gence chosen for instruction.
Tie training of cooks Is part of the work done
by the shipping boards recruiting service. This
services has fleet of training ships, based at At
iantic and Pacific ports, on all of which young
Americans are taught by experienced cooks the
serious business of preparing good FOOD ut
Besld;s that the board has special cooking schools
twp of the ships--the Meade, n 's'",ar A!'ouiic
liner stationed at Boston, and the steamer Dorothy
Bradford, stationed at New York.
ssH Cooking at sea Is by the same thing as
cooking land. The sea cook has several things
bear In mind that the land cook in hOtei restau-
rant or home kitchen never has to think about
1slke for instance some OF the precautions he
must observe as illustrated by the following
"Dohts for Sea Cooks:'
Don I expect the stove to remain in a perpendicular
position, the cook. You are on a moving
platform, namely the ships deck which often
rolls and sways with the motion OF the ship In
the sea-
Dent hn kettle full of liquid The rolling of the
ship will cause the contents to slop over and
with fats may start hre
Don't allow pots and pans to get adrift. As guard
against this. the galley range has iron rail
around II.
Don't permit dishes to be left dresser pantry
shelf as land If y0s " 'Hp "Jn sljde of
and be smashed There little pigeon holes
for each kind. into which the dishes mt, there
being q high bar across the 'front.' with a space
cut out through which a dish may be reached
and lifted out
On modern ships the serving Is done by men In
the stewards department, called stewards. the
sea cock of today needs none Of that deXterty OF
foot that one-legged John Silver showed as he
pegged his way aft with dinner along the slippery
deck in the brig Of "Treasure Island"
II is a truism aboard ship :hat only cook who
likes his Job Is worth his salt Giscontented cook
will spoil good food This psychology Is 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 training
ships a certain percentage may be counted on TO
ask for training as cooks
These young men are serving on the nations
sbridge of ships" from patriotic motives. Some
NAV 20 hack TO their home towns when the war
"a over; but others Will remain in the merchant
marine and will take q part In the countrys peace
expansion at sea as dignlhod as that taken by
eaptnin mate or engineer on the ship on which
they serve Nor will they suffer In financial
way, for chief cook gets 500 month wages be-