Some Helpful Hints

Our more experienced sailors all suggest that a “check list’”’ be kept of
all supplies and equipment. This list should be referred to before and
after each cruise to ensure that everything needed is shopped for and
taken aboard for the next time. Keep a list on board entitled “Next

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wane bring ....'.

“Clean up as you cook’’. Hang a roll of paper towels in a handy place
and use them freely. Sponges are good for quick “‘wipe-ups’’.

Paper cups save a lot of work.

A wet dish towel on the worktable will keep dishes and pans from
sliding during heavy weather.

Re: canned goods:

1. If cans are to stay on board any length of time it is wise to label
one end of the can with a permanent felt tip pen as the labels may
come off. Also, this allows contents to be quickly identified when
cans stand upright.

2. As to leaving food in open cans — it is just as safe to keep canned
food in the can it comes in, if the can is cool and covered, as it is to
empty the food into another container.

3. Heavy weather cooking — Boil canned food in 4 inches of water
in large pot well secured to the stove. Wedge the cans in the pot so _
they won’t turn over. Prick the top of each can with an ice pick be-
fore heating to prevent an explosion! The liquid can also be poured
out before opening the can.

IDEA — A toaster will radiate enough heat to warm the cabin but a
better way is to use a fire-brick and cook it like a pot. Remember
that the brick will stay hot for some time after the burner is off and
always handle it with an asbestos glove or tongs.

To get rid of onion or fish smell, rub hands or cutting board with a
slice of lemon.

To be sure of proper flavour when cooking — underseason and taste.
You can always add more.

Baking Soda is most useful for stings (make a paste with a drop of
water) and for freshening iceboxes, cupboards, etc., and spots where
someone was ill.

To stop fat fires throw handfuls of salt on the flame. NEVER put
water on flaming fat as it will spread the flame.

One burner can warm two foods when the pot is divided with alum-
inum foil.

To keep liquids from boiling over butter edge of pan to the depth of
an inch from the top. To keep spaghetti and rice from boiling over