The Eagle's galley, an eight-by-eight-foot space in the forward section of the boat, is furnished with nothing more than the wood-fueled oven, an equally old-fashioned icebox (simply a wooden cabinet lined with tin and packed with ice), a U-shaped countertop, and a sink fed by a 1,200-gallon tank. But it's not just the lack of space and amenities that poses a challenge. Pietila and her mess hand, 21-year-old Maine native Heather Brouwer, have to precook any baked dish that needs to set, like lasagne or brownies, before setting sail. When wind catches its sails, the craft heels, or tilts, to one side; brownies baked while heeling would be rock-hard on one side and pudding-like on the other. Heeling is especially troublesome when the ship is tacking back and forth to sail into the wind. On one such occasion, I observed Pietila scramble to hold everything she was making in place every few minutes as the warning "Tacking!" was shouted from above. Cabinet latches and a metal rail installed around the edge of the stovetop help in such instances, as do ceiling hooks, from which pots, pans, sifters, box graters, and the like can swing back and forth securely. But schooner cooks must rely heavily on their own ingenuity. Pietila, for example, wedges empty loaf tins into the oven to keep a pan of lasagne from sliding around.