The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1918-11-07

sides his board and quarters net income of
$1.0S0 a year.
When the young law student. or bank teller. or
bIacksmiths helper who has decided to become
sea cook reports for instruction 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 area few of them:
Great cleanliness as well as care and attention
are required 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 you go:
put scalding water into each saucepan stewpan
you put them on the shelf
Never scrub inside of frying pan; rub 1t with
wet silver-sand, rinse it 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 dry place.
Be careful not to use knife that has cut onions
until it has been cleaned.
Keep sink and sink-brush very clean; careful
not throw cabbage water down it; throw it away,
smell very bad
Never have sticky plates or dishes Use very hot
for washing them; when greasy change It
Clean cODpeTs with turpe1tine and fine brickdust,
rubbed with flannel polish them with chamOS
and a little dry brickdust.
Clean your with soap and whiting mixed.
made into thick cream with not water Rub It on
with flannel; when dry, whisk 1t on with clean
channels and dry whiting.
Take that you look at the meat the butcher
brings, to If it is good
Let there waste in the kitchen
In Uncle Sans school for cooks instruction
begins logically, with cereals for breakfast. It
haupens that the instruction chef the Bradford
is q Scot, and when jamie NicoI gets through
teaching a 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 q chance at dinner, with making
SOUPS and roasting and boiling meats and cooking
various 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 100 men and OF the
steam-oven cooker for vegetables.
IF he Is ambitious, the beginner takes a special
course In baking and pudding making, for real
uuddings take the place OF the traditional soggy
dur of old times on Uncle Sam merchant ships.
R,co nudding Is q favorite. Lucky is the young
mon Who learns to cook rice from veteran who
oconirad the art on a trader out Of RangOon or q
clipper from Calcutta.
aFlever put your rice into the kettle until the
vrater is boiling then scatter 1t In" That is the
standard rule for rice
.4Then we tell 'em to be sure never to put in the
sugar until the rice is DONE" says the chef.
1t has been found that six weeks OF intensive
training will make very good sea cook OF q be-
einner IL he shows proper aptitude.
1--WE can tell the natural cook says jamie
Nicol "by the questions he asks. The good he
ginners ask all about everything and make notes.
We have a number who put everything they want
tn remember down in book. They win make
good"