East Oregonian : E.O. (Pendleton, OR) 1888-current, 1921-07-05
Food Served Aboard Flagship
Rivals That Served in High
est Priced American Hotels.
BY CHARLES f, HUGHES,
International News Service staff

International News Service staff
Correspondent.
L, s s. NEW MEXICO, FLAGSHIP
PACIFIC FLEET, LOS ANGELES
HARBoR, Cal. July 5.-While Amer
lean naval designers have been striv-
ing for years to make every inch of
warship space effective when needed
for fighting purposes, they have not
ovrlooked the great human element of
making and keeping the officers and
men contented by providing them
with comfortable quarters.
on the superdreadnought New Mex
leo one will find the utmost care has
been taken to give every man aboard
a good home He not only has a good
place to sleep and to pass his spare
time, but has plenty of good, whole
some food, an adequate supply of COM
Portable clothing and the best OF med
ieal care.
Because of the limited space for
the crew of 1859 men. and because of
the necessity of utilizing this space in
the daytime for other purposes. sleep
ing hammocks have been provided.
These are comfortable and easily kept
clean. Besides. they can be readily
packed away.
The complement of eighty officers
have cabins which are furnished with
steel furniture and desks. Senior
grade officers have wardrobes for
their clothing. But everything is SO
compactly arranged in the cabins that
not one inch of space is wasted. There
is not "A pound of unnecessary weight.
The crew dimes at plain mess tabies.
The officers have their own mess.
Food is prepared and furnished free
to the crew by Uncle Sam. The off
GERS have to pay for their food.
Cleanliness Rules.
The crew of an American fighting
ship is given food containing a daily
average of at least 1000 calories The
average man could do a hard days
work on far less than that according
TO experts 1t is said that 5000 calor-
les would be a good daily supply of
food fuel. But the American naval
men get the 1000 allowance on the
theory that when they need it they
will have it.
The most scrupulous care is taken
on the New Mexico to keep the food
wholesome and clean before and while
it is being prepared for the messes.
The cooks galleys are as free from
dirt as it is possible for soap and wa
ter to make them. Every cooking
utensil is constantly under the inspec-
tion of many eyes. A cook never
knows when he will be called upon Ia
show some prying officer just what is
going on in the galley.
Each man is given a ration of sixty
eight cents worth of food day. scrv-
ed in three hearty meals. There are
excellent meats, fresh vegetables,
fruits in season and eggs on the well
balanced menus. There is no monot-
onous sameness to the fare.
Here are menus for two days aboard
the New Mexico:
Breakfast-Apple sauce, pork ah1
beans, catsup. hot cornbread. bread.
butter and coffee.
Dinner-Bean soup, boiled ham.
boiled cabbage and turnips (Irish
style) boiled potatoes. mustard and
pickles, bread, butter and coffee.
Supper-Fried bologna. brown gra-
Wy, creamed onions, rice. custard
pudding, bread, butter, tea.
Breakfast-COrn meal mush and
milk, corned beef hash. catsup. two
boiled eggs. bread, butter and coffee.
Dinner-Vegetable soup, pot roast
Of beef, brown gravy, oiled sweet po-
tatoes, asparagus tips, with sauce:
mince pie, bread, butter and coffee.
Supper-Cold sliced beef tongue.
sliced cheese, mustard, lyonnaise po-
tatOes, pickles. bread butter, tea.
Prepared in Electric Ovens.
In the officers mess the food is as
excellent in quality and as daintily
served as in any Of the highest priced
hotels of an American city.
So if the reader happens to have
son, brother. or a sweetheart in the
American navy, do not worry about
his eats" Unless you live on the fat
Of the land yourself he has your fare
at least equalled and perhaps beaten.
If the boy in the navy is under-nour-
ished it is because he has something
wrong with his 'innards," as the say
ing is down east.
The food on the New Mexico is
cooked by steam, or on ranges. with
the exception of bread and pastries
These are prepared in electric ovens.
The steam heated kettles and the cleo
trio ovens can be kept at exactly the
correct Temperature without the
slightest worry. The ranges are oil
burners and the heat in them can be
kept at an even temperature. Thus
he troubles Of the cooks are limited
10 cooking enough to satisfy everyone.
There are no frills about the way in
which the crew consumes its food. AS
me lad remarked to the correspond
,nt: I'VE eat heartily because we
ire really hungry. We don't gossip
much at meal time We like to have
he meal over. so we will have time
or something else
a bronze statue representing Victory
md designed to commemorate the he /.