be substituted). Melt squares (1^2 oz.) un¬ sweetened chocolate separately, adding to it *4 CUP sugar and while stirring add gradually 1 cup boiling water. Boil 5 min. in double boiler, add to the milk and serve. If sweet chocolate is used omit the sugar. 1202 — Cocoa. Mix il/2 tablespoons cocoa with 2 tablespoons sugar and a pinch of salt. Add *4 cup boiling water and stir till mixture becomes a smooth paste. Add 1 y2 cups boiling water, stir, then boil in double boiler 5 min. Heat separately 2 cups milk (evaporated milk diluted will do) almost to boiling point and add other mixture to it. Beat with an egg beater and serve. 1203 — Coffee. Buy coffee that is thoroughly roasted and ground very fine, the finer the better. Put in the coffee pot 1 heaping tablespoon coffee for each cup of water, and then put in 1 extra cupful water. Use cold water. Put the pot over the flame and bring to boil¬ ing point as fast as possible. Boil 1 min. and set the pot back to simmer. When ready to serve run a dash of cold water down the spout of the coffee pot and put a couple of egg shells, if available, in the pot. Pour through a strainer into the cups. The longer the coffee sits after it has been boiled the stronger it will be. Never boil longer than 1 min. and never use old coffee grounds over again. 1204 — Tea. Put one teaspoon of tea for each cup desired in a dry teapot. Pour into it water that is boiling vigor- RECIPES 97 oucly which has been heated in a separate utensil. Allow tea to stand a couple of minutes or until desired strength is reached. Never boil tea or use tea leaves more than once. Note : In preparing the recipes included in Part II suggestions have been obtained from the following cook books, to the authors of which grateful acknowl¬ edgment is hereby made : Royal Baking Powder Cook Book 365 Breakfast Dishes Better Meals for Less Money Boston Cooking School Cook Book. PART III— SUPPLIES AND LISTS STORAGE OF SUPPLIES AFLOAT This part of the Galley Guide has been compiled for the purpose of reminding the skipper what should be aboard his vessel when starting a cruise. Most men who cruise regularly have prepared their own lists of food and consumable stores. The Gen¬ eral List of Stores will be particularly valuable to men who have never before equipped for a cruise. The list of galley equipment looks formidable, but actually takes up surprisingly little room. Bowls, pots, kettles and frying pans may be nested and the smaller items may all be stowed in one drawer. The flour sifter, which is necessary in mixing evenly all powdered ingredients, may be kept in the con¬ tainer with the flour. The garbage bucket may be secured by a lanyard to a handy bulkhead. The entire galley equipment listed can be stowed suffi¬ ciently compactly to be appropriate for a boat as small as twenty-eight feet. There is nothing included which will not be needed in preparing the recipes offered in the Galley Guide. The Food List is complete. In preparing for a cruise the cook should make up a list of menus and check the ingredients against the food list in order that nothing may be forgotten, also that supplies which will not actually be used will not be included to take up valuable space. 99 > > '•» i > > > ? » IOO THE GALLEY GUIDE

AI-modernized reading of the original text

be substituted). Melt squares (1^2 oz.) un¬ sweetened chocolate separately, adding to it *4 CUP sugar and while stirring add gradually 1 cup boiling water. Boil 5 min. in double boiler, add to the milk and serve. If sweet chocolate is used omit the sugar. 1202 — Cocoa. Mix il/2 tablespoons cocoa with 2 tablespoons sugar and a pinch of salt. Add *4 cup boiling water and stir till mixture becomes a smooth paste. Add 1 y2 cups boiling water, stir, then boil in double boiler 5 min. Heat separately 2 cups milk (evaporated milk diluted will do) almost to boiling point and add other mixture to it. Beat with an egg beater and serve. 1203 — Coffee. Buy coffee that is thoroughly roasted and ground very fine, the finer the better. Put in the coffee pot 1 heaping tablespoon coffee for each cup of water, and then put in 1 extra cupful water. Use cold water. Put the pot over the flame and bring to boil¬ ing point as fast as possible. Boil 1 min. and set the pot back to simmer. When ready to serve run a dash of cold water down the spout of the coffee pot and put a couple of egg shells, if available, in the pot. Pour through a strainer into the cups. The longer the coffee sits after it has been boiled the stronger it will be. Never boil longer than 1 min. and never use old coffee grounds over again. 1204 — Tea. Put one teaspoon of tea for each cup desired in a dry teapot. Pour into it water that is boiling vigorously which has been heated in a separate utensil. Allow tea to stand a couple of minutes or until desired strength is reached. Never boil tea or use tea leaves more than once. Note : In preparing the recipes included in Part II suggestions have been obtained from the following cook books, to the authors of which grateful acknowl¬ edgment is hereby made : Royal Baking Powder Cook Book 365 Breakfast Dishes Better Meals for Less Money Boston Cooking School Cook Book. PART III— SUPPLIES AND LISTS STORAGE OF SUPPLIES AFLOAT This part of the Galley Guide has been compiled for the purpose of reminding the skipper what should be aboard his vessel when starting a cruise. Most men who cruise regularly have prepared their own lists of food and consumable stores. The Gen¬ eral List of Stores will be particularly valuable to men who have never before equipped for a cruise. The list of galley equipment looks formidable, but actually takes up surprisingly little room. Bowls, pots, kettles and frying pans may be nested and the smaller items may all be stowed in one drawer. The flour sifter, which is necessary in mixing evenly all powdered ingredients, may be kept in the con¬ tainer with the flour. The garbage bucket may be secured by a lanyard to a handy bulkhead. The entire galley equipment listed can be stowed suffi¬ ciently compactly to be appropriate for a boat as small as twenty-eight feet. There is nothing included which will not be needed in preparing the recipes offered in the Galley Guide. The Food List is complete. In preparing for a cruise the cook should make up a list of menus and check the ingredients against the food list in order that nothing may be forgotten, also that supplies which will not actually be used will not be included to take up valuable space. > > '•» i > > > ? » IOO

The galley guide