Ship-cook

Chef and stewardess schools headmistress Aina Panelius's excellent book Ship cook - Advice for chefs and stewards [Laivakokki – Neuvoja kokeille ja stuuerteille] is an extensive information package for both seafarers and land crabs. The book takes you on an imagination-boosting time journey of a hundred years. Based on its doctrines, you can make fresh drinking water from rainwater, distill sea water, and make tasty and welcome variety from exotic foods, with turtles, runners, rockfish (cod) and vegetables then unknown in Finland.  

A few fair withdrawals from the book's extensive offering: 

Cleaning bottles and carafe  

The raw potato is cut into small pieces; these, along with a little water, are put into a bottle and then well shaken. When rinsed enough, the glass becomes quite clear.  

Egg shells or ash can also be used for the same purpose, and a fine substance is also a fresh coffee lees. The coffee pellet is poured into the container to be cleaned, followed by a little cold water. Then the container is well shaken and rinsed many times. Thus, all the dregs and all the splash marks are removed.  

In order to make the glassware clear, warm but cold water should not be used for rinsing. 

Mould spots  

Remove from clothes with a mixture of 1 tablespoon of fine salt and 1 teaspoon of chopped salty liquorice, as well as a little water. If the spot does not disappear immediately, the same procedure is repeated after drying. 

For a coffee table delicacy, you can prepare biscuit (almond bread):  

Whisk 2 egg whites into foam and put in 220 gr. sugar and 200 gr. peeled, chopped almonds and 1 1⁄2 teaspoon wheat flour. Try the dough before you bake them all. Form small balls and place them on the lubricated sheet. Cook in a little bit of oven heat until light brown. The dough may be seasoned with vanilla or lemon. This amount of dough will make about 30 pieces. 

Aina Panelius: Ship cook - Advice for chefs and stewards [Laivakokki – Neuvoja kokeille ja stuuerteille.] Rauman merimuseo, 2018. 3. extended edition. (1. edition Turku, 1904; 2. edition, Rauman merimuseo, 2009).