Name: Sea Cookery
Author: Richard Bond

Personally, I gladly welcome the clause in the before mentioned Act of Parliament, which will, after June 30th, 1908, render compulsory the employment of duly certificated cooks on board British vessels of 1,000 tons and upwards. That it will enhance the importance of the various cookery schools is unquestionable, and it may be that in the halcyon clays to come, when well-cooked meals for our seafarers form the rule rather than the exception, the one-time opprobrious epithet of “ son of a sea cook ” will be looked upon in the light of a title of honour. My interest in the subject of sea-cookery is not a thing of yesterday, for in June, 1901, I presided over a public meeting in London having for its object the foundation of a National Association of Nautical Schools of Cookery. Although that scheme did not attain maturity, it may be that good seed was sown which has to an extent fructified. Since then, I have visited the various schools, including those at Hull and Liverpool, the former of which was and the latter of which is under the direction of Mr. Richard Bond, and, from what I have seen of him and his work from time to time, I have no hesita^ tion in cordially commending “ Sensible Cookery ” to the favourable notice of the public. January, 1907. W. F. CABORNE. 10 is a gravy maker that is always fresh — handy for immediate use — packed in air-tight tins — popular at table — economical. Thickens as well as colours and salts the gravy. Splendid for soups, stews, meat puddings, pies, &c. A line dry powder. Easily mixed. Makes no lumps. TinS, 6od. and 3id. Made by Ccrebos, Ltd. “THE PERFECT WHEAT FOOD” MARSHALLS’ Cooked with either Fresh or Condensed Milk makes the Daintiest BLANCMANGES, CUSTARDS and MILK PUDDINGS. Samples free on application to the Sole Proprietors : JAMES MARSHALL (Glasgow) Ld„ 25, E. Cumberland St., GLASGOW. 11 PREFACE By Commander W. F. CABORNE, C.B., R.N.R. In January, 1907, I wrote a Preface (which is retained in this book) for “ Sensible Cookery,” the well-deserved success of which work has rendered it desirable for Mr. Richard Bond to now issue another edition in an enlarged and more ambitious form, although under a slightly different, but distinctly nautical, title. Of all that has been done during recent years to better the conditions of service afloat of our mercantile seamen, in the front rank must be placed the certificating of ships’ cooks, the new dietary scale, and the inspection by the Board of Trade of ships’ provisions. It affords me much pleasure to assist with these few words in the launching of the new vade mecum, “Sea Cookery,” and to wish it that conspicuous measure of prosperity which it undoubtedly richly merits. W. F. CABORNE. January, 1911. 12 COTTOLENE “THE COOK’S FRIEND.” FOR BAKING AND FRYING. PARTICULARS OF WORKING, Etc., SEE PAGES 156, 157, 158. Packed in Tins, Tubs, Half Barrels and Tierces. Fresh stocks kept at the following Ports: LIVERPOOL, LONDON, BRISTOL, SOUTHAMPTON, PLYMOUTH, HULL, NEWCASTLE, MANCHESTER, GLASGOW, LEITH, ABERDEEN, BELFAST, DUBLIN and CORK. Exclusive Agents for United Kingdom: Cottolene Manufacturers : flMSons&Jiiffregs, 13, Rumford St., LIVERPOOL. tub II FaiifianK Co., Chicago, New York, Montreal. EstaTblislxeci 1327. 13 SEA COOKERY By R. BOND .

AI-modernized reading of the original text

Personally, I gladly welcome the clause in the before mentioned Act of Parliament, which will, after June 30th, 1908, render compulsory the employment of duly certificated cooks on board British vessels of 1,000 tons and upwards. That it will enhance the importance of the various cookery schools is unquestionable, and it may be that in the halcyon clays to come, when well-cooked meals for our seafarers form the rule rather than the exception, the one-time opprobrious epithet of “ son of a sea cook ” will be looked upon in the light of a title of honour. My interest in the subject of sea-cookery is not a thing of yesterday, for in June, 1901, I presided over a public meeting in London having for its object the foundation of a National Association of Nautical Schools of Cookery. Although that scheme did not attain maturity, it may be that good seed was sown which has to an extent fructified. Since then, I have visited the various schools, including those at Hull and Liverpool, the former of which was and the latter of which is under the direction of Mr. Richard Bond, and, from what I have seen of him and his work from time to time, I have no hesitation in cordially commending “ Sensible Cookery ” to the favourable notice of the public. January, 1907. W. F. CABORNE. is a gravy maker that is always fresh — handy for immediate use — packed in air-tight tins — popular at table — economical. Thickens as well as colours and salts the gravy. Splendid for soups, stews, meat puddings, pies, &c. A line dry powder. Easily mixed. Makes no lumps. TinS, 6od. and 3id. Made by Ccrebos, Ltd. “THE PERFECT WHEAT FOOD” MARSHALLS’ Cooked with either Fresh or Condensed Milk makes the Daintiest BLANCMANGES, CUSTARDS and MILK PUDDINGS. Samples free on application to the Sole Proprietors : JAMES MARSHALL (Glasgow) Ld„ 25, E. Cumberland St., GLASGOW. PREFACE By Commander W. F. CABORNE, C.B., R.N.R. In January, 1907, I wrote a Preface (which is retained in this book) for “ Sensible Cookery,” the well-deserved success of which work has rendered it desirable for Mr. Richard Bond to now issue another edition in an enlarged and more ambitious form, although under a slightly different, but distinctly nautical, title. Of all that has been done during recent years to better the conditions of service afloat of our mercantile seamen, in the front rank must be placed the certificating of ships’ cooks, the new dietary scale, and the inspection by the Board of Trade of ships’ provisions. It affords me much pleasure to assist with these few words in the launching of the new vade mecum, “Sea Cookery,” and to wish it that conspicuous measure of prosperity which it undoubtedly richly merits. W. F. CABORNE. January, 1911. COTTOLENE “THE COOK’S FRIEND.” FOR BAKING AND FRYING. PARTICULARS OF WORKING, Etc., SEE PAGES 156, 157, 158. Packed in Tins, Tubs, Half Barrels and Tierces. Fresh stocks kept at the following Ports: LIVERPOOL, LONDON, BRISTOL, SOUTHAMPTON, PLYMOUTH, HULL, NEWCASTLE, MANCHESTER, GLASGOW, LEITH, ABERDEEN, BELFAST, DUBLIN and CORK. Exclusive Agents for United Kingdom: Cottolene Manufacturers : flMSons&Jiiffregs, 13, Rumford St., LIVERPOOL. tub II FaiifianK Co., Chicago, New York, Montreal. EstaTblislxeci 1327. SEA COOKERY By R. BOND .