System in stowing supplies saves much work in preparing meals. Experience has dictated the best places and methods for keeping various foodstuffs in good condition, as indicated herewith : Canned Goods. In transom lockers, similar classes of food grouped together for convenience in breaking out, stowed label up so that each variety may be easily found. Dry Vegetables. Corn meal, dried beans, pastry flour, cereals, cocoa, tea, coffee, baking powder, soap powder, macaroni, rice, etc., should be placed in glass pre¬ serve jars with clamp tops and gaskets and each marked on a gummed label. All dry and powdered stores are damaged by dampness unless kept in air¬ tight containers. The jars should be placed on a strong shelf high up on a partition or bulkhead of a size to hold a dozen jars, whether all are filled or not. A batten across the front will keep them in place. If the shelf fits the jars they will neither shift nor break, and, being of glass, will enable the cook to see at a glance when he is running low on supplies. Salt. A small wooden box should be secured above the stove in the warmest place possible where the cook can dip his spoon into it handily. The store of salt should be kept in one of the airtight glass jars and the box replenished with small amounts SUPPLIES AND LISTS ioi as necessary. Salt kept in shakers or open re¬ ceptacles, unless in a warm place, always hardens. Matches. Matches should be kept in one of the glass jars. Flour and Sugar. Ordinary flour and sugar are used for so many purposes and in such quantity that receptacles larger than quart jars are necessary. Metal cans with close-fitting hinged tops can be procured at any hardware store. These should be kept in a locker clear of bilge water. A good place on most boats is the cupboard under the galley sink on a shelf placed as high as the size of the cans permit. Green Vegetables. Weather conditions permitting, spinach, cauli¬ flower, green peas, string beans, corn and other green vegetables should be kept in an open crate secured on deck. In order to keep fresh they must have a circulation of air until used. An ordinary fruit crate with a top is ideal. Spices. Pepper, mustard, cinnamon, paprika, ginger, poultry seasoning, etc., are available in small cans of uniform size. A small shelf similar to the one provided for the stowage of dry vegetables in jars should be erected. Bottles. Worcestershire sauce, catsup, maple syrup, vanilla, lemon extract and certain other necessary 102 THE GALLEY GUIDE supplies are usually obtainable only in bottles. Bottles may be stowed safely in transom lockers if laid on thick newspapers with a layer of papers between tiers. Bread. Bread, cake, pilot crackers, etc., should be stowed in a regular metal bread box with a cover, unless a thoroughly dry built-in locker with a door is available. On very small craft where there is no space for a bread box the oven may serve as a bread box between cooking operations. Milk. With evaporated milk and cream available in cans, not many men bother with fresh milk and cream. If bottled milk is carried it should be stowed upright in the bottom of the icebox. In the absence of an icebox, if cruising in cold waters it will keep if stowed against the side of the vessel below the waterline, forward of the bilge water. Butter.

AI-modernized reading of the original text

System in stowing supplies saves much work in preparing meals. Experience has dictated the best places and methods for keeping various foodstuffs in good condition, as indicated herewith : Canned Goods. In transom lockers, similar classes of food grouped together for convenience in breaking out, stowed label up so that each variety may be easily found. Dry Vegetables. Corn meal, dried beans, pastry flour, cereals, cocoa, tea, coffee, baking powder, soap powder, macaroni, rice, etc., should be placed in glass pre¬ serve jars with clamp tops and gaskets and each marked on a gummed label. All dry and powdered stores are damaged by dampness unless kept in air¬ tight containers. The jars should be placed on a strong shelf high up on a partition or bulkhead of a size to hold a dozen jars, whether all are filled or not. A batten across the front will keep them in place. If the shelf fits the jars they will neither shift nor break, and, being of glass, will enable the cook to see at a glance when he is running low on supplies. Salt. A small wooden box should be secured above the stove in the warmest place possible where the cook can dip his spoon into it handily. The store of salt should be kept in one of the airtight glass jars and the box replenished with small amounts as necessary. Salt kept in shakers or open re¬ ceptacles, unless in a warm place, always hardens. Matches. Matches should be kept in one of the glass jars. Flour and Sugar. Ordinary flour and sugar are used for so many purposes and in such quantity that receptacles larger than quart jars are necessary. Metal cans with close-fitting hinged tops can be procured at any hardware store. These should be kept in a locker clear of bilge water. A good place on most boats is the cupboard under the galley sink on a shelf placed as high as the size of the cans permit. Green Vegetables. Weather conditions permitting, spinach, cauli¬ flower, green peas, string beans, corn and other green vegetables should be kept in an open crate secured on deck. In order to keep fresh they must have a circulation of air until used. An ordinary fruit crate with a top is ideal. Spices. Pepper, mustard, cinnamon, paprika, ginger, poultry seasoning, etc., are available in small cans of uniform size. A small shelf similar to the one provided for the stowage of dry vegetables in jars should be erected. Bottles. Worcestershire sauce, catsup, maple syrup, vanilla, lemon extract and certain other necessary supplies are usually obtainable only in bottles. Bottles may be stowed safely in transom lockers if laid on thick newspapers with a layer of papers between tiers. Bread. Bread, cake, pilot crackers, etc., should be stowed in a regular metal bread box with a cover, unless a thoroughly dry built-in locker with a door is available. On very small craft where there is no space for a bread box the oven may serve as a bread box between cooking operations. Milk. With evaporated milk and cream available in cans, not many men bother with fresh milk and cream. If bottled milk is carried it should be stowed upright in the bottom of the icebox. In the absence of an icebox, if cruising in cold waters it will keep if stowed against the side of the vessel below the waterline, forward of the bilge water. Butter.

The galley guide