Galley Guide A1 ex "W ft Class . "TX ^ o Book .f'AT (A fa Copyright N° _ COPYRIGHT DEPOSrT. ,1 THE GALLEY GUIDE A Purely Humanitarian Work, Planned Out of Consideration for the Digestive Apparatus of Those Who Cruise — The Thing, After All, Upon Which Success or Failure Largely Depends. ALEX. W. MOFFAT w New York The Motor Boat Publishing Company 1923 J .n itAi. Copyright, 1923. by THE MOTOR BOAT PUBLISHING COMPANY Press of J. J. Little & Ives Company- New York, U. S. A. SEP -i ’23 ©CU?52751 I FOREWORD Lucky is the crew which numbers among its mem¬ bers a man who likes to cook. There are such men, but generally the function of cooking is accepted as one of the few disagreeable duties of cruising by each member of the crew in turn, with varying suc¬ cess. A Galley Guide can neither create a love of cooking nor teach a man to be a good cook. It can, however, offer suggestions which may lighten the cook’s responsibilities by suggesting variety and by offering directions in plain language for preparing the dishes mentioned in Part I. Success in preparing an appetizing meal depends largely on the judgment used by the cook in determin¬ ing what dishes to prepare, weather and the time available for preparation considered. A few hints which apply to cooking under any and all conditions are in order. 1. Have on hand sufficient fuel to keep the fire going throughout the cooking operations. Nothing can spoil a meal more surely than to let the fire go out under food that is half cooked and then to start it again. 2. Season all food before or during the cooking, not after it is taken off the stove. 3. Use pots and pans that are thoroughly clean of old grease. Use steel wool, cleaning powder and hot water for cleaning them, except pans which have • • • ui IV FOREWORD been used for egg. Egg hardens in hot water and dissolves easily in cold. 4. Plan the whole meal beforehand and do not start cooking until all preparations are made. Set out cans, peel the potatoes, wash the vegetables and get the meat or fish ready to put on before cooking anything. 5. Figure (if possible look up) the time that each item must cook so that the meal will be ready at one time, not in installments. It is impracticable to keep food warm on most marine stoves. 6. Pay attention to the food on the stove. Vege¬ tables like rice and macaroni will scorch if not stirred unless they are placed in a double boiler. There is always a tendency to cook meat too long, vege¬ tables not long enough. 7. If a recipe is being used follow it consistently; do not guess at quantities or time.

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Galley Guide A1 ex "W ft Class . "TX ^ o Book .f'AT (A fa Copyright N° _ COPYRIGHT DEPOSIT. ,1 A Purely Humanitarian Work, Planned Out of Consideration for the Digestive Apparatus of Those Who Cruise — The Thing, After All, Upon Which Success or Failure Largely Depends. ALEX. W. MOFFAT w New York The Motor Boat Publishing Company J .n itAi. Copyright, 1923. by THE MOTOR BOAT PUBLISHING COMPANY Press of J. J. Little & Ives Company New York, U. S. A. SEP -i ’23 Lucky is the crew which numbers among its mem¬ bers a man who likes to cook. There are such men, but generally the function of cooking is accepted as one of the few disagreeable duties of cruising by each member of the crew in turn, with varying suc¬ cess. A Galley Guide can neither create a love of cooking nor teach a man to be a good cook. It can, however, offer suggestions which may lighten the cook’s responsibilities by suggesting variety and by offering directions in plain language for preparing the dishes mentioned in Part I. Success in preparing an appetizing meal depends largely on the judgment used by the cook in determin¬ ing what dishes to prepare, weather and the time available for preparation considered. A few hints which apply to cooking under any and all conditions are in order. 1. Have on hand sufficient fuel to keep the fire going throughout the cooking operations. Nothing can spoil a meal more surely than to let the fire go out under food that is half cooked and then to start it again. 2. Season all food before or during the cooking, not after it is taken off the stove. 3. Use pots and pans that are thoroughly clean of old grease. Use steel wool, cleaning powder and hot water for cleaning them, except pans which have • • • ui been used for egg. Egg hardens in hot water and dissolves easily in cold. 4. Plan the whole meal beforehand and do not start cooking until all preparations are made. Set out cans, peel the potatoes, wash the vegetables and get the meat or fish ready to put on before cooking anything. 5. Figure (if possible look up) the time that each item must cook so that the meal will be ready at one time, not in installments. It is impracticable to keep food warm on most marine stoves. 6. Pay attention to the food on the stove. Vege¬ tables like rice and macaroni will scorch if not stirred unless they are placed in a double boiler. There is always a tendency to cook meat too long, vege¬ tables not long enough. 7. If a recipe is being used follow it consistently; do not guess at quantities or time.

The galley guide