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I had the alarm set for 4:00 am to be in the galley for 4:30. It is already hot, as most every day on the island. I fill the big stainless coffee urns and have a cup myself. I drink it black. Then, from the recipe card, which is made for quantities of 200 portions, start the “soup of the day” in one of the big steam kettles. I will work with a wet towel around my neck and swallow the salt tablets from the dispenser that hangs on the wall. If working the grills I make eggs to order for the crew, some scrambled, some over light and some sunny side up. And some mornings, pancakes and sausage or French toast on the grill. Put hash browns, grits and pastries that the night baker has made, on the serving line. We fed about 300 for breakfast, about 1000 for lunch and about 2500 for the evening meal, as I recall. As soon as breakfast was over you started lunch and after lunch you started supper, all from the menu made up for that day by the Chief. All ingredients once again on the recipe cards and multiplying as needed from the 200 quantity as the cards indicated. One of my favorites was chili or spaghetti, making good mashed potatoes with lots of butter or meatloaf. Also savory baked chicken, marinated in soy sauce and then baked in the oven. I could be in the butcher shop deboning fresh hams for supper or in the store room breaking out the supplies of cans of food and boxes of ingredients for the next days meals. It was always nice to go into the big walk-in cooler to cool off for a short while. Working the grills, ovens, steam kettles, or making up salads, all part of a day which went until 6:00 pm. You tried to cook a good meal for the crew because it might make a happy time for somebody who was not having a good day, that day. Then, off for a shower and something cold to drink. Somebody else would wash up the pots and pans and utensils. Not the cooks job. Then it was soon time for the night baker to go to the galley to start baking the pastries for the next day.
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