Wheatena Yeast Fresh Fish. Clams Lobster Oysters Scallops Fish, all kinds Fresh Fruit. Apples Bananas Berries in season Cantaloupe Grapefruit Lemons SUPPLIES AND LISTS 119 Oranges Peaches Pears Pineapple Plums Watermelon Fresh Meats. Beef for stew Fresh ham Hamburger steak Lamb, leg Lamb, chop Lamb, forequarter Lamb, saddle Steaks Rib roast beef Pork, loin Pork, saddle Veal, loin Veal, saddle Poultry. Broilers Chicken Duck Fowl Goose Turkey Fresh Milk. Milk Cream Fresh Vegetables. Asparagus Beets Beet greens Brussels sprouts 120 THE GALLEY GUIDE Fresh Vegetables — continued Carrots Preserves. Cabbage Cauliflower Celery Corn Eggplant Lettuce Onions Parsley Parsnips Peas Potatoes Pumpkin String beans Spinach Squash Sweet potatoes Tomatoes Turnips Blackberry Damson Gooseberry Guava Salt Meat. Orange marmalade Plum and Apple (i) Raspberry Strawberry Bacon Ham Salt beef Seasonings. Salt pork Bay leaf Brand’s Ai sauce SUPPLIES AND LISTS 121 Lemon extract Poultry seasoning Tomato catsup Worcestershire sauce Vanilla extract Spices. Allspice Cinnamon Cloves Curry powder Ginger Mustard Nutmeg Paprika Pepper Sage Salt Thyme PART IV— APPENDIX THE FIRELESS COOKER You don’t know the advantages of a fireless cooker in a boat till you have tried one. Drop the hook at the end of a long day’s run, tired, wet, hungry — no waiting for supper ; it’s cooked, ready to serve when you open the lid of the trick box, perhaps meat in one compartment, vegetables in another, and a pudding in a third, all piping hot, moist, appetizing. Or maybe you are plugging along, planning to sail all night to your destination after a start at dawn. A bit of a blow comes up in the afternoon; too much sea to keep pots on the stove with comfort ; why worry ? The fireless cooker is secure in its place. Open her up and serve that chicken stew and mashed potatoes in bowls. Or suppose you put in at the anchorage of some friends and decide you want to take a crowd day sailing the next morning, be gone all day, and feed them well at noon. You don’t want to give up the best sailing hours of the day to the lengthy prepara¬ tion of a meal. The cook doesn’t have to hit the deck so very much earlier than usual to get a fish chowder and a rice pudding into the fireless cooker while he is preparing breakfast. For the benefit of the uninitiated (there cannot be many), a fireless cooker is nothing but an in¬ sulated box with one or more metal lined compart- 123 124 THE GALLEY GUIDE ments, or holes, into which fit the cooking pots or saucepans. There is a hinged, insulated lid provided with a valve over each hole to let the surplus steam out. Each cooker is provided with a number of flat stones the shape of the holes, a hook to handle them with when hot, and a thermometer mounted on a base to stand upright on the stones while they are being heated. The food is prepared for cooking in the usual manner, and is placed on the galley stove until it begins to cook vigorously, in the pot which fits in the cooker. The stones are likewise placed on the stove in turn, the thermometer placed on top and left there until the mercury reaches the number of degrees advised in the book of instructions which comes with the cooker for the particular dish being prepared.

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Wheatena Yeast Fresh Fish. Clams Lobster Oysters Scallops Fish, all kinds Fresh Fruit. Apples Bananas Berries in season Cantaloupe Grapefruit Lemons Oranges Peaches Pears Pineapple Plums Watermelon Fresh Meats. Beef for stew Fresh ham Hamburger steak Lamb, leg Lamb, chop Lamb, forequarter Lamb, saddle Steaks Rib roast beef Pork, loin Pork, saddle Veal, loin Veal, saddle Poultry. Broilers Chicken Duck Fowl Goose Turkey Fresh Milk. Milk Cream Fresh Vegetables. Asparagus Beets Beet greens Brussels sprouts Fresh Vegetables — continued Carrots Preserves. Cabbage Cauliflower Celery Corn Eggplant Lettuce Onions Parsley Parsnips Peas Potatoes Pumpkin String beans Spinach Squash Sweet potatoes Tomatoes Turnips Blackberry Damson Gooseberry Guava Salt Meat. Orange marmalade Plum and Apple (i) Raspberry Strawberry Bacon Ham Salt beef Seasonings. Salt pork Bay leaf Brand’s Ai sauce Lemon extract Poultry seasoning Tomato catsup Worcestershire sauce Vanilla extract Spices. Allspice Cinnamon Cloves Curry powder Ginger Mustard Nutmeg Paprika Pepper Sage Salt Thyme PART IV— APPENDIX THE FIRELESS COOKER You don’t know the advantages of a fireless cooker in a boat till you have tried one. Drop the hook at the end of a long day’s run, tired, wet, hungry — no waiting for supper ; it’s cooked, ready to serve when you open the lid of the trick box, perhaps meat in one compartment, vegetables in another, and a pudding in a third, all piping hot, moist, appetizing. Or maybe you are plugging along, planning to sail all night to your destination after a start at dawn. A bit of a blow comes up in the afternoon; too much sea to keep pots on the stove with comfort ; why worry ? The fireless cooker is secure in its place. Open her up and serve that chicken stew and mashed potatoes in bowls. Or suppose you put in at the anchorage of some friends and decide you want to take a crowd day sailing the next morning, be gone all day, and feed them well at noon. You don’t want to give up the best sailing hours of the day to the lengthy prepara¬ tion of a meal. The cook doesn’t have to hit the deck so very much earlier than usual to get a fish chowder and a rice pudding into the fireless cooker while he is preparing breakfast. For the benefit of the uninitiated (there cannot be many), a fireless cooker is nothing but an in¬ sulated box with one or more metal lined compart- ments, or holes, into which fit the cooking pots or saucepans. There is a hinged, insulated lid provided with a valve over each hole to let the surplus steam out. Each cooker is provided with a number of flat stones the shape of the holes, a hook to handle them with when hot, and a thermometer mounted on a base to stand upright on the stones while they are being heated. The food is prepared for cooking in the usual manner, and is placed on the galley stove until it begins to cook vigorously, in the pot which fits in the cooker. The stones are likewise placed on the stove in turn, the thermometer placed on top and left there until the mercury reaches the number of degrees advised in the book of instructions which comes with the cooker for the particular dish being prepared.

The galley guide