If you require a hard boiled egg for salad or any other purpose, do not allow it to boil for any length of time, or you will find that after a certain length of time has elapsed the yolk has begun to discolour the white, and the longer it boils after this the darker and tougher the white becomes. Instead of that, put the egg into boiling water, give it just ten minutes boiling, then remove it from the pan. To take off the shell without breaking the egg, put the egg whilst hot into cold water, and let it remain for one minute. Then crack the shell and it can be easily removed. FLAVOURING AGENTS. — The absence of herbs and seasonings aboard ship is a constant source of worry to a good cook. It is absolutely essential that a supply of these should be put aboard all ships. It is a good investment to provide these before commencing a voyage, as in the hands of a skilled cook a variety in the supply of food and also greater economy is assured. Variety is obtained by using up the remains of joints or poultry, etc., in the form of entrees or made dishes, and it follows that if all the remains of cold meats can be and are used up, economy is effected. It is absolutely sinful to waste food of any kind, and the aim of the cook must always be to use it all up and serve it in as palatable a manner as he possibly can. Economy in food prepara- tion is the essential distinction of a good cook from a bad one. 22 The greater the skill of the cook, the more economy he will effect, because he will turn out well flavoured and appetising dishes and see possibilities in food that, in the hands of an untrained or poor cook, will be wasted altogether, or will prove an absolute failure if he attempts to make a savoury dish from it. Savoury or well flavoured made dishes can only be obtained by the proper use of herbs and seasonings. They are not expensive, can almost all be procured either dried or otherwise preserved, and they take up very little space in the store room. Herbs are always best when used fresh, but as it is impossible to keep them fresh for a great length of time, a few hints on how to preserve them will perhaps be acceptable. The following flavourings should be kept in stock on all ships, but the quantity required must be determined according to the length of voyage and number of persons to provide for. Sage, mint, thyme, parsley, marjoram, bay leaves, cloves, mace, mixed spice, celery seed, anchovy essence, capers, nutmegs, cinnamon, and, of course, pepper and salt. For sweet dishes a variety of essences, i.e., lemon, almond or ratafia, and vanilla, and also cochineal for imparting colour. There are other flavourings and essences to be obtained, but this list is quite sufficient to ensure a variety of properly flavoured dishes. Sage, mint, thyme and marjoram, if obtained fresh, should be washed to remove grit, and dried in a cool oven or hot sunshine until the leaves are brittle. Then break off the leaves and rub them to a powder. Bottle and cork tightly, and use as required. Parsley should be washed and then put into a pan containing boiling water and a very little salt, allow to remain for two minutes, drain it off, and dry quickly over a hot stove. When dry, be careful not to break it. Store it away carefully, and when wanted put the amount required into a little warm water to freshen it up.

AI-modernized reading of the original text

If you require a hard boiled egg for salad or any other purpose, do not allow it to boil for any length of time, or you will find that after a certain length of time has elapsed the yolk has begun to discolour the white, and the longer it boils after this the darker and tougher the white becomes. Instead of that, put the egg into boiling water, give it just ten minutes boiling, then remove it from the pan. To take off the shell without breaking the egg, put the egg whilst hot into cold water, and let it remain for one minute. Then crack the shell and it can be easily removed. FLAVOURING AGENTS. — The absence of herbs and seasonings aboard ship is a constant source of worry to a good cook. It is absolutely essential that a supply of these should be put aboard all ships. It is a good investment to provide these before commencing a voyage, as in the hands of a skilled cook a variety in the supply of food and also greater economy is assured. Variety is obtained by using up the remains of joints or poultry, etc., in the form of entrees or made dishes, and it follows that if all the remains of cold meats can be and are used up, economy is effected. It is absolutely sinful to waste food of any kind, and the aim of the cook must always be to use it all up and serve it in as palatable a manner as he possibly can. Economy in food preparation is the essential distinction of a good cook from a bad one. The greater the skill of the cook, the more economy he will effect, because he will turn out well flavoured and appetising dishes and see possibilities in food that, in the hands of an untrained or poor cook, will be wasted altogether, or will prove an absolute failure if he attempts to make a savoury dish from it. Savoury or well flavoured made dishes can only be obtained by the proper use of herbs and seasonings. They are not expensive, can almost all be procured either dried or otherwise preserved, and they take up very little space in the store room. Herbs are always best when used fresh, but as it is impossible to keep them fresh for a great length of time, a few hints on how to preserve them will perhaps be acceptable. The following flavourings should be kept in stock on all ships, but the quantity required must be determined according to the length of voyage and number of persons to provide for. Sage, mint, thyme, parsley, marjoram, bay leaves, cloves, mace, mixed spice, celery seed, anchovy essence, capers, nutmegs, cinnamon, and, of course, pepper and salt. For sweet dishes a variety of essences, i.e., lemon, almond or ratafia, and vanilla, and also cochineal for imparting colour. There are other flavourings and essences to be obtained, but this list is quite sufficient to ensure a variety of properly flavoured dishes. Sage, mint, thyme and marjoram, if obtained fresh, should be washed to remove grit, and dried in a cool oven or hot sunshine until the leaves are brittle. Then break off the leaves and rub them to a powder. Bottle and cork tightly, and use as required. Parsley should be washed and then put into a pan containing boiling water and a very little salt, allow to remain for two minutes, drain it off, and dry quickly over a hot stove. When dry, be careful not to break it. Store it away carefully, and when wanted put the amount required into a little warm water to freshen it up.

Sea Cookery