The patriot. (Glenmora, La.) 1918-1955, 1918-11-01

red, with plenty or TreSh meat Vese-
tables and soft bread, no matter what the voyage
he may be on. Modern refrigerating plants and
modern cooking methods are to be thanked for
that
On the hundreds Of new ships which are being
built for the merchant marine by the United States
shipping board careful attention is paid to the
equipment for storing cooking end serving food.
The government is fully aware that sailors. like
soldiers. work best on well-filled 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
normal times. Having that fact In mind, the
United States shipping board, with the thorough
ness that marks all its efforts to create an UNI
equaled merchant marine, is engaged in training
an adequate number of cooks to man the galleys of
Its new ships. Young men of character and intelli
gence are chosen for instruction.
The training Of cooks is part of the work done
by the shipping boards recruiting service. This
service has fleet of training ships, based at At
lanhc and Pacific ports, on all of which young
Americans are taught by experienced cooks the
serious business Of preparing good food at sea.
Besides that. the board has special cooking schools
on two Of the ships the Meade. 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 as
cooking on land. The sea cook has several things
to bear In mind that the land cook In hotel restau
rant or home kitchen never has to think about
Take for instance some Of the precautions he
must observe as Illustrated by the following
Don'ts for Sea Cooks -
Don't expect the stove to remain in perpend,cular
position, nor 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 go
Don't en- kettle full Of liquid. The rolling of the
ship win cause the contents to slop over and
with fats may start fire.
Don't allow pots and pans to get adrift As q guard
against this. the galley range has an iron rail
around t. k
Don't permit dishes to be left on dresser or pantry
shelf a. on land. Il you do they win slide on
and be smashed. There little pigeon holes
FOR each kind. into which the dishes at, there
being high bar across the front. with space
cut cut through which q dish may be reached
sha n1sso s0uA.1 aff5t4h. il,-yss~.g
On modern ships the sewing rs done by men in
the stewards department, called stewards, 30 the
sea cook Of today needs none Of that dexterity 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"
It Is truism aboard ship that only cook who
likes his job Is worth his salt dscontented cock
win spoil good food This psychology is recog-
nixed BY the shipping board in choosing young men
for training as cooks. Only those who volunteer
for the job are wanted. There are plenty who do.
Out Of 5000 apprentices always on the training
ships certain percentage may be counted on to
ask for training as cooks
These young men are serving on the nations
bridge OF ships" from patriotic motives. Some
may go back TO their home towns when the war
Is over but others win remain In the merchant
marine. aud win take part In the countrys peace
expansion at sea as dignihed as that taken BIZ
captain. mate or engineer On the ship on which
they serve Nor win they suffer IA d s1nancial
way. tor chief cook gets $40 month wages. be-.