Manual for Army Cooks

In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with flour, salt, and pepper; on each piece place a piece of fat suet, bacon, or pork. Pour over hot meat broth or water (boiling is best) to moisten and set the juices, and basting is not required. Turn the meat and when about half done add onions and broth to make enough gravy, and an hour before it is done put in the pared potatoes with the meat and gravy to bake brown. Keep oven closed until ready to To roast mutton it requires to the fifty pounds, three hours. To roast veal it requires to the fifty pounds, four and one-half to five hours. To roast pork it requires to the fifty pounds, four and one-half to five hours. Allow meat broth sufficient to make gravy for the command. Season to taste, remembering that to season correctly is one-half of good cooking. 9281-2 (17) Baking is that process by which a substance is cooked by heat in an oven. The temperature for baking most articles is about 400° F. This, of all cooking, requires great care and constant attention to detail. The action of the weather, exposure, locality, and fuel are hardly ever the same; thus it will be seen that allowance must be made for these changes. Nothing is gained by the slightest haste. Full time must be allowed and, with attention, you may be sure of the most excellent results at all times. An easy method to test the heat of an oven.-If the hand and naked arm can be held in the oven for fifteen seconds the temperature is about right. If this can not be done without distress the oven is too hot. If the exposed part can be held comfortably in the oven for a greater length of time, it is too cold. This method allows the cook to determine approximately the proper degree of heat.

From Manual for Army Cooks, 1896, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boiled fresh meats and vegetables should be put on in boiling water, which sets and retains the juices, and boiled slowly; they should be salted and seasoned while cooking. Cold water should be used when putting on salt meats and meats for soups, stews, corned meats, etc. Ham, bacon, and pork should be boiled from fifteen to twenty minutes per pound, mutton about fifteen minutes per pound, and beef until the bones are free or a fork will pierce easily. Meat, except hams, before boiling, should be cut into chunks of about five pounds each, all soup bones cracked (the more the better), and all scum arising while boiling carefully removed and burned. The broth, except from salt meats, should be kept for stews, gravies, soups, etc. Onions should be slowly boiled in two or three waters from one to two hours, seasoned to taste, and thickened before serving, being barely covered with liquid. Cabbage should be boiled (with pork or bacon) from one-half to one hour.

From Manual for Army Cooks, 1896, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four poands of beef lose ----. _----… 1 pound. 1 lb. 3 oz. 1 lb. 5 oz. Four pounds of mutton lose _-------- 14 ounces. 1 lb. 4 oz. 1 lb. 6 oz.

From Manual for Army Cooks, 1896, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Many of the recipes indicate the time.of cooking. The following is a fair average, when specific directions are not given in the recipe: Roasting.-Ten pounds of beef about two and one-half hours. Ten pounds of mutton about two and one-half hours. Boiling.-Ten pounds of beef about two and onehalf hours, after the water boils. Ten pounds of mutton about two and one-half hours, after the water boils. Ten pounds of ham about four hours, after the water boils. Baking.-About twenty minutes to the pound. Simmering is to boil slowly, i. e., to have the liquid so far removed from the direct heat of the fire as to keep it up to the slow-boiling point. To simmer is in most cases to boil properly. Stewing is that process by which the substance is placed in a small portion of fluid and cooked by simmering. Broiling is that process by which the substance is acted' upon by the direct heat of the fire, with only the interposition of a gridiron or some similar apparatus. In broiling, the fire should be clear, bright, and free from smoke. It is better to broil before a fire than over it. By the former process the juices of the meat can be caught in a dripping pan, and used, while in the latter manner they are lost in the fire, and tend to give a smoky flavor by their ignition. In broiling, the article should be turned frequently, so as to have it cooked evenly. Frying is practically boiling in fat, and is considered the least wholesome of all kinds of cooking. Fat (lard, etc.) raised to 400° Fahr. is sufficiently hot for frying purposes. A substance fried at this temperature can not aljsorb fat, since the moment it is dropped into the fat the great heat closes its pores. If, however, the fat is not hot enough, or if it is chilled by dropping too much in it at a time, the substance will absorb it, and be injured in lightness and flavor. When cooked, food should be taken from the lard or fat and allowed to drain a few moments in a sieve or colander. To test hot fat.-If little jets of smoke issue from the top of it, the fat is hot enough for frying.

From Manual for Army Cooks, 1896, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There are two methods of frying: One with very little fat in the pan, the other with enough to boil. Chops or fat meats are best prepared by putting them in the pan when it is very hot, with just enough fat to prevent them from sticking when first put in. They should be cooked quickly and turned frequently by use of a turnover. Forks should never be used in turning or trying meats, as each stab means a loss of the juices. They should not be salted when cooking, as salt releases the juices. They should be seasoned before serving and served hot and quickly. Meats prepared in the foregoing manner are equal to broiled. If the other method is followed, a deeper vessel and plenty of fat should be used; the fat heated until it bubbles and boils, and then the meats, chips (potatoes), doughnuts, or whatever the article is, dropped in and cooked until brown and well done. Meats should first be rolled in dry crumbs, cracker dust, corn meal, or flour. Articles cooked this way should be turned over once and when (lone set in a strainer to drip or dry; if doughnuts, (lipped in powdered sugar; if potatoes or meats, seasoned and served very hot. Steak for frying, if tough, can be made tender by pounding to mash the fiber and rolling in flour before frying. When frying, meats should be covered. Saut6ing is that process by which a substance is cooked in a frying pail or skillet with just sufficient fat to cover the bottom of the pan. The fat must be frying hot before the substance is put in it. Seasoning.-As salt and pepper are always at hand for use on the table, they should be used sparingly in the kitchen. It is much easier to add these articles to the prepared food than to eliminate them from it. The seasonings given in the recipes are suggestive and not arbitrary. They can be varied to suit individual taste or convenience. Mixing.-Preciseness in the preparation of ingredients is an important element of success in cooking. Accurate measuring is the habit of the careful and industrious cook; guessing at proportions is the practice of the indifferent and lazy cook. After the ingredients have been carefully determined, they should be incorporated as laid down in the recipe. Failure to make a good dish when ingredients have been carefully prepared is often due to the fact that they have not been mixed properly. In many cases recipes for cooking are printed upon the packages containing food, such as cornstarch, chocolate, gelatin, condensed milk, hominy, macaroni, yeast powders, etc. In such cases these printed recipes should be followed instead of those printed in the books or handed down by old housekeepers, since manufacturers know the strength and quality of their special productions, and are better capable of giving instructions than those who have experimented only with the general products. It often happens that failures in cooking occur from lack of attention to these printed recipes, and by misapprehension as to the strength and character of the substances used.

From Manual for Army Cooks, 1896, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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New utensils should be cleaned before they are used. A new iron pot should have a handful of sweet hay or grass boiled in it, then be scrubbed with sand and soap; afterwards clean water should be boiled in it for about half an hour. A new tin should be filled with boiling water in which has been dissolved a spoonful of soda, and placed over the fire to simmer. Afterwards it should e scoured with soap and rinsed with hot water. The soda renders soluble the resin used in soldering. Tins can be kept clean by rubbing them gently with sifted wood ashes. After being thoroughly washed in very hot soapsuds and wiped dry, tin vessels should be set on the top of the stove for a few moments and then vigorously scoured for a few minutes, with dry flour rubbed on with a wad of newspaper crumpled and softened. In this way tinware may be kept free from rust and almost as bright and glistening as silver, care being taken that it is never put away damp and that it is kept in a dry place. A coffee or spice mill can be cleansed by grinding a handful of raw rice in it. The particles of spice, pepper, or coffee will not adhere after the rice is ground through the mill. A copper stew pan or vessel can be cleaned with fine sand and salt, half the quantity of salt to that of sand; rub it thoroughly with the hand or a brush. If there are many stains, an old lemon (or vinegar) may be used to remove them. N. B.-In washing any greasy utensil, it is best, if possible, to use the hand instead of flannel or rags, as they retain the grease, and so keep putting it on again, instead of scrubbing it off. All utensils after being used should be at once filled with hot water and set over the fire to scald thoroughly, and before being set away should be cleaned and dried. Grease remaining in a vessel will make it rancid, and moisture will rust it. Before being used for cooking purposes, all utensils should be thoroughly clean. All utensils should, if possible, be exposed to the sun daily. The practice of keeping them in cupboards until absolutely needed for use should be discouraged. Knives and forks (unless plated) should be cleaned with brick and flannel; if rusty, rub with a freshcut potato dipped in ashes. Plate or plated articles can usually be kept clean and bright by washing them with soap and boiling water and rubbing dry while hot with soft cloths. In case of bone, ivory, or wooden handles, care must be taken that they shall never be placed in hot water, which will crack the bone or dissolve the cement which joins them.

From Manual for Army Cooks, 1896, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Contracts for the Army require that fresh beef shall be good in quality and condition, fit for immediate use, and from fore and hind quarter meats proportionally, including all the best cuts thereof. Beef from bulls, stags, or diseased cattle shall not be delivered. The necks of the cattle slaughtered for beef shall be cut off at the fourth vertebral joint, and the breasts trimmed down; the shanks of fore quarters shall be cut off four inches above the knee joint, and of hind quarters eight inches above the hock joint. Necks, shanks, and kidney tallow shall be excluded from delivery."* Beef cattle may be placed in the following order, as to the character of eating beef: 1. Spayed heifer from four to seven years old. 2. Steer or bullock (never worked) from four to six years old. 3. Free-martin (or barren heifer) not over eight years old. * It was found by weighing a steer and dressing it according to contract that theFore quarters weighed 310 pounds 15 ounces. Hind quarters weighed 268 pounds 13 ounces. Excess of fore quarters, 42 pounds 2 ounces. This proportion has been found to be general; consequently, in receiving fresh beef under contract it should be expected that the proportion of fore-quarters meat to hind-quarters meat would be about as 8 is to 7. 4. Ox from five to eight years old. 5. Heifer from three to four years old. 6. Cow from three to eight years old. Besides having a knowledge of cooking and preparing food, the cook should be also conversant with the nature and quality of meat, and the way in which oxen and sheep, when killed, are divided into joints. Method of cutting. P A.-~r ~ A A B.--Cut at the neck. E F.-Cut at fore leg. C D.-Cut to divide fore and hind G H.--Clt at hind leg. quarters.

From Manual for Army Cooks, 1896, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hogs make the best bacon when they weigh about They should be fed on corn six weeks before killing time. Method of cutting. Nos. 1 and 2.-Head and snout. No. 7.-Side meat or bacon. No. 3.-Hock, for boiling. No. 8.-Loins, for chops or roast. No. 4.-Fore leg, for boiling. No. 9.-Ham, to fry, boil, orbake. No. 5.-Shoulder, for steaks. No. 10.-Feet, for jelly or pickle. No. 6.-Top of neck, for sausage. A chine is two loins undivided.

From Manual for Army Cooks, 1896, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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--- No. 1.-End of loin, for roasts. No. 7.-Breast, for stew. No. 2.-Loin, for roasts or cutlets. No. 8.-Shank, for stew or soup. No. 3.-Rib, for roasts or chops. No. 9.-Feet, for jelly. No. 4.-Neck, for stew or soup. No. 10.-Fillet, for roasting. No. 5.-Head, for soup orjelly. No. 11.-Knuckle, for stewing. No. 6.-Sweetbreads, located between the neck and stomach, on each side of the windpipe, between the fore legs. The fore quarter is divided into two pieces called the brisket or breast, and rack.

From Manual for Army Cooks, 1896, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A nutritious and palatable soup can be made from the drippings of roasted meats. Mutton fat is not suitable for drippings, being too strongly flavored. When meat has been roasted there is always a mixture of juice and fat at the bottom of the pan. Carefully pour the grease which is on the top into a sauce pan, keeping the juice underneath to serve with the meat. Place the grease on the fire and let it cook until it stops sizzling. The sizzling indicates that there is still liquid in the fat which must be thoroughly evaporated or it will prevent its preservation. Pour through a fine strainer into an earthen jar, and it will keep indefinitely, if in a cool place. The grease of different meats can be kept in the same jar just as they may happen to be cooked; in fact their mixture is an improvement. Not only can soup be made from these drippings, but they may also be used for frying or cooking in most all cases where lard or butter is used for those purposes. Three jars of drippings should be kept constantly on hand-one for frying fish, one for vegetables, and one for soup and meats.

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Place suet in a kettle, over hot fire, with just enough water to prevent it burning or frying. After boiling a minute, turn entire contents of kettle into ice water (or very cold water) in a large flat tub. The white fat will rise to the surface, and is to be skimmed off and placed back in kettle and allowed to boil. Change the water in the tub, and again turn the fat into cold water and skim and again put back in the kettle and allow to boil. Again change the water in the tub, turn the fat in, and skim it off at once so that before it is quite cold you can place it in a churn and work it with milk. This is afterwards placed in a wooden or earthen bowl, a little salt added, and when worked over will yield a very acceptable quality of butter, good for cooking vegetables, pastry, sauces, etc., where butter is ordinarily used. If milk can not be obtained the suet may be turned into a wooden or earthen bowl and worked out with water and salt. It then produces a very good quality of fat, suitable for all cooking purposes and with the strong taste of the suet removed. In the first instance, if the fat is too cold on placing in churn or bowl to work easily, heat it very slightly. The butter produced from working this in milk has been used to great advantage on hot breads, in vegetables, etc., and will prove a good substitute for the original article. In the latter case (where worked out with only salt and water) it is to be used solely for cooking. This may be packed away in jars, rolled in cloth well salted, and will keep for a long time. It is recommended to use only beef suet, as that from mutton hardens too speedily.

From Manual for Army Cooks, 1896, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The dripping pan provides the fatty element especially necessary for good pies and puddings, and which is also required for frying purposes. It should be thoroughly understood that the presence of fat and fatty matters in soups or stews is not only unpalatable, but it is deleterious to health. Dripping is provided as follows: (1) By removing the fatty substance rising to the surface of stock, soup, or stews, which must be frequently skimmed off and'placed in the pan. By removing the white substance which adheres to the iron dishes or rises on the surface of the meat, etc., when baking; this should be carefully placed in the pan as above. (2) Before cooking, the excessive portions of fat (for instance, the suet around the kidneys) should be removed from the meat ration, cut up into small pieces, placed in a second pan, and kept distinct from the other. The fatty substances, alluded to in (1), having been placed in a pan or baking dish, should be melted down and allowed to come to a simmer. A small quantity of water is then added and the fat allowed to cool; the water is then removed and the residuum, forming a solid block, is turned out and the bottom scraped. The fatty substances in (1) are retained exclusively for cooking. The contents of (2) is fat, and may be reduced as shown above. It may be sold or otherwise disposed of.

From Manual for Army Cooks, 1896, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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…______------_------------------- - Or peas.----- 2_------------------------. ______ -- Or rice --___-__------------- -- __ _------_ Or hominy __-----------_ ________--__ __ lj-_____ - 10- - __-- __--_________ _---_Or potatoes, 121 oz., and onions 3j oz. _____---_-- Or potatoes, 11i oz., and canned tomatoes or other fresh vegetables not canned, 4 oz. ----- _---_----_.-__-----_------___ -----

From Manual for Army Cooks, 1896, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Meat soup should have for its base uncooked meat and bone, and the water with which it is to be made should be soft. There may be added to the fresh meat the bones and remnants of cooked beef, veal, lamb, and mutton, but the principal nourishment of the soup comes from the raw meat, the usual quantity being one pound of clear lean meat to a quart of water. Success largely depends upon the cooking and skimming, and failure is generally owing to rapid boiling and neglecting to skim the pot. The soup pot must be perfectly clean. The meat must be cleaned. The water must heat gradually and simmer until the soup is cooked; the pot must be kept covered while the soup is cooking, removing the cover only to skim and add the necessary ingredients. From the time the soup commences to boil till it is done the fat and scum should frequently be removed. If cooked meat or bones are to be used, they may be added after the soup has cooked three-quarters of an hour. If the soup is allowed to simmer, the allowance of water given in the recipes will not require replenishing. If, however, it is allowed to boil hard, the water will evaporate fast and require replenishing with boiling water. Fast boiling drives off much of the aroma of the ingredients. Where soup requires seven hours or longer to cook, it is advisable to make it the day previous, especially in the winter months, when it will keep fresh and sweet for a week. If it is made in an iron pot, it must be strained as soon as cooked, or while hot, into a tin or earthen vessel, for if allowed to remain in an iron pot over night it will be discolored and have an unpleasant taste. When vegetables are used, they should be added only in time to become thoroughly done. To prepare vegetables for soup they must be picked over, washed, pared, and cut into small pieces from a quarter to a half inch thick, put into a pan of cold water, rinsed, and drained. Tomatoes should be scalded, peeled, and sliced. Onions fried give a richer color and a different flavor to soup than when used raw. Vegetables should be put into the soup one hour and a quarter or one hour and a half before it is cooked. Potatoes are an exception to this rule; they should be put in only thirty minutes before the soup is cooked. To prepare rice it must be picked over, washed, and drained. Season the soup lightly with salt and pepper when it is to be served. Good rich soup can be made from the heads, tails, and soup bones of cattle. The heads must be skinned and split into pieces. Remove the eyes and brains; wash out with cold water all impurities; skin, wash, and chop the tails into small pieces. Crack soup bones well open. The canned soups are in effect soup stock, and, when used according to the recipes printed upon the cans, furnish a good substitute in case sudden calls are made for soup. Fresh stock is, however, the most satisfactory.

From Manual for Army Cooks, 1896, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A stock pot should be established to provide good soup and gravies. It consists of a cooking utensil, either a boiler or large boiling pot, into which should be placed all available bones, etc., such for example as are collected when the ration meat is cut up, in preparing boned meat, meat pies, meat puddings, and stews. This boiler should be kept gently simmering for three or four hours daily immediately before its contents are required for use. If the meat is properly boned it will provide soup for the men at a nominal cost-of beans, peas, tomatoes, vegetables, etc. In order to insure a constant change of stock, and that no bones remain longer than three days in the pot, the following system should be adhered to: The bones extracted from the meat rations should be placed in a net, with a tally attached, before being boiled; the bones of the second and third days should be similarly treated; after the third day the bones boiled upon the first day should be removed, and similarly the bones of the subsequent days, the stock being continually replenished from day to day. The bones should always be removed from the stock before the vegetables. and other ingredients are added. They should be carefully drained, placed in a dish, and kept in a cool dry place until required the following morning. This process adds enormously to the strength of the soup made. The amount of water to be added to the boiler in making stock must depend on the quantity and the quality of the bones.

From Manual for Army Cooks, 1896, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(See remarks on soup.) 4 pounds fresh lean beef. I gallon cold water. 1 soup bone. 2 onions, sliced. Time, seven and one-half to eight hours. Put the meat and bone into a pot with the cold water and a tablespoonful of salt. One hour before the stock is cooked, put in the sliced onion. Pepper, and, if necessary, salt, a few minutes before straining. When cooked, strain while hot through a colander into the vessel in which it is to be kept, preferably an earthen jar, put it away in a cool place to stand over night. In the morning the stock will be a jelly, with a layer of fat on top. Take off this fat and use it as drippings for cooking purposes. As stock will not keep longer than twenty-four hours in the summer, it is recommended that none be made in warm weather, but in the winter months it could be made twice a week. Scraps of cooked meat and bones may be economically utilized in the manufacture of stock. Stock soup is sometimes served as soon as it is made; the name Bouillon is then given it. If it is cold, and it is desired to serve it, it should be slowly heated to the boiling point, but the boiling must not continue. If it is too rich, it may be diluted with from one to two pints of boiling water to every gallon. Stock soup may be made the base of a variety of soups. It is also valuable and preferable to water for making meat gravies, stews, hash, etc. It is recommended for its simplicity and convenience.

From Manual for Army Cooks, 1896, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lbs. mixed vegetables (about). Salt and pepper. Prepare the vegetables as directed in Remarks on Soup, put them into a pot of boiling water slightly salted, and just enough to cover them, and boil until cooked. About ten minutes before the vegetables are cooked, put on the stock and bring it to a boil, then stir in the cooked vegetables, and, in order that they may not stick to the bottom, keep stirring the soup until it boils up; season lightly and serve. If rice is also used with vegetables, pick and wash it, then drain and put into a separate pot with boiling water, enough to cover it, with a teaspoonful of salt. Boil it twenty-five minutes, or until cooked; stir it and the vegetables, with the waters in which they were boiled, into the stock.

From Manual for Army Cooks, 1896, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 lbs. fresh or canned tomatoes. Prepare the tomatoes as directed in Remarks on Soup. Stew the tomatoes until cooked; add a tablespoonful of salt; stir frequently to dissolve them and prevent scorching.

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Stir the cooked tomatoes into the pot of stock, previously heated, and stir the whole until it comes to a Season lightly and serve.

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8 tablespoonfuls pearl barley. Salt and pepper to taste. Wash the barley in cold water, then cover it with boiling water; let it boil up once and drain it; cover it again with boiling water and simmer two hours, then drain and add to the stock when boiling. Let it stand on the back of the range for ten minutes; then add salt and pepper and serve.

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2 quarts dried beans. 2 pounds bacon. 1 gallon boiling water. Salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the bacon and boil gently two hours or more; now add the stock. Press the beans through a sieve, return them to the soup kettle, and bring to a boil; add salt and pepper, and serve with toasted bread.

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4 ounces macaroni. Salt and pepper to taste. Break the macaroni into pieces about two inches long; put it into a stewing pan and cover it with one quart of boiling water; boil it twenty minutes, drain, and cut each piece in two. Melt the stock, bring it to a boiling point; add the macaroni, let it simmer five minutes; add salt and pepper and serve. A plate of cheese may be served with this if liked.

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4 ounces sago. Salt and pepper to taste. Wash the sago through several waters, then cover it with warm water and let it soak one hour.

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I to f pound rice. Prepare the rice as directed in Remarks on Soup; put it into a pot of boiling water, enough to cover it well; add two teaspoonfuls of salt. Boil gently for thirty minutes or until cooked. Stir the cooked rice, with the water it was boiled in, into the pot of stock, previously heated, and stir the whole until it comes to a boil; season lightly and serve. TOMATO AND RICE SOUP (FRo:OM STOCK). I gallon stock. I pound rice. 3 lbs. fresh or canned tomatoes. Prepare the tomatoes and rice as directed in Remarks on Soup. Cook the tomatoes and rice separately, as directed in the two preceding recipes. Stir in the cooked tomatoes, then the cooked rice, with the water in which it was boiled, into the pot of stock, previously heated, and stir the whole till it comes to a boil; season lightly and serve.

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4 pounds fresh lean beef. 1 gallon cold water. 1 or 2 pounds soup bone. 4 pounds such vegetables as may be obtainable. Time, five and a half to six hours. Put the meat and bone into a pot with the water and one tablespoonful of salt, and cook as directed in Remarks on Soup. When the soup has boiled about four or four and a half hours, strain it through a colander, return it with the good meat to the pot, leaving out all bones, skin, gristle, etc. Prepare the vegetables as directed in Remarks on Soup, put them into the soup, and let them boil gently until thoroughly done, stirring occasionally to prevent them from scorching or sticking to the bottom of the pot. When cooked take out the vegetables, mash and return them to the soup, boil one minute, season lightly, and serve. The vegetables can be varied according to season and opportunity, using onions, potatoes, carrots, turnips, parsnips, cabbage, green or canned corn, fresh or canned tomatoes, celery or celery seed, cauliflowers, okra, rice, pumpkins, squash, green peas, string beans, etc.

From Manual for Army Cooks, 1896, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds fresh lean beef. 1 or 2 pounds soup bone. 1 gallon cold water. 1 onion, sliced..to I pound rice. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one teaspoonful of salt, and the sliced onion, and cook as directed in Remarks on Soup. Threequarters of an hour before the soup is cooked strain it through a colander, return it with the good meat to the pot, leaving out bones, skin, gristle, etc. Stir the rice, previously prepared as directed in Remarks on Soup, into the strained soup thirty minutes before it is cooked; stir frequently to prevent the rice from scorching or sticking to the bottom of the pot. When cooked season lightly and serve.

From Manual for Army Cooks, 1896, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lbs. lean mutton or lamb. 1 gallon cold water. 1 onion, sliced. 2 gills rice. Pepper. salt, parsley, and thyme. Time, four to four and one-half hours. Cut the mutton or lamb into small pieces, put them into a pot with the water, tablespoonful of salt, and cook as directed in Remarks on Soup. One hour before the soup is cooked put in the sliced onion. Prepare the rice as directed in Remarks on Soup, and put it into the soup thirty minutes before the soup is cooked. After it is in stir it frequently to prevent it scorching or sticking to the bottom of the pot. When cooked season lightly and serve at once, as the broth is apt to burn. One or two pounds of fresh or canned tomatoes may be added to it.

From Manual for Army Cooks, 1896, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 knuckle veal. j cup flour. I cup chopped suet. i teaspoon salt. 1 tablespoonful grated onion. Bay leaf, parsley, and carrot. Put veal in kettle with three quarts of water. Simmer two hours. Add sprig of parsley, carrot, and bay leaf (optional), and simmer one hour longer. Strain and stand away to cool. When cold take fat from top and turn soup carefully into the kettle, leaving all sediment behind, and place over fire to heat. Put suet in dish, add flour, mix, add salt and enough ice water to moisten; haake into dumplings the size of a marble. When all are done place in soup, boil ten minutes, add grated onion and salt and pepper to taste. Serve while hot. s9281

From Manual for Army Cooks, 1896, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 ox tails. 1 tablespoon salt. 1 large onion. 1 tablespoon mixed herbs. 4 cloves. 1 tablespoon beef dripping. 4 peppercorns. Wash and cut up ox tails, separating at joints. Cut the onion fine and fry it in beef dripping. When browned slightly, draw it to side of pan an(d brown half the ox tails. Put fried onion and ox tails in soup kettle and cover with four quarts cold Tie herbs, cloves, and peppercorns in a strainer cloth and add to soup. Add salt and simmer three or four hours or until meat separates from the bone and gristly parts are soft. Select nicest joints to serve with soup. Skim off fat and add more salt and pepper if needed.

From Manual for Army Cooks, 1896, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds fresh lean beef. 1 onion, sliced. 1 or 2 pounds soup bone. I pound rice. 1 gallon cold water. 4 pounds fresh or canned tomatoes. Time, five and one-half to six hours. Put the meat and bones in a pot with the water, one tablespoonful of salt and the sliced onion, and cook as directed in Remarks on Soup. One hour and a quarter before the soup is cooked strain it through a colander and return soup and good meat.to the pot, leaving out bones, skin, gristle, etc. Prepare the tomatoes and rice as directed in Remarks on Soup. Put the tomatoes into the soup directly after it is strained, and the rice thirty minutes before the soup is cooked. Stir frequently that the tomatoes may dissolve thoroughly and the rice be prevented from scorching or sticking to the bottom of the pot. When cooked season lightly and serve.

From Manual for Army Cooks, 1896, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts beans. 1 pound salt pork. 1 teaspoonful bicarbonate of soda. Time, three hours. Pick over the beans, wash, and soak them over night in cold water; scrape the pork clean and cut it into thin slices. Drain the beans and put them into a pot with the cold water and bicarbonate of soda. Cover the pot, heat gradually, and boil gently for thirty minutes; remove the scum as it rises.

From Manual for Army Cooks, 1896, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts split peas. 1 pound fresh lean beef. 1 pound salt pork. Time, three hours. Pick over the peas, wash, and soak them over night in cold water. Scrape the pork clean and cut it and the beef into pieces. Drain the peas and put them with the cut-up meats into a pot with the water. the pot, heat gradually, and boil gently.

From Manual for Army Cooks, 1896, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 cans cove oysters. 3 pound butter. 1 gallon milk. I pound rolled crackers. Drain the liquor from the oysters and pick them over. Put the milk and butter into a vessel and heat gradually to a boil. Stir in very gradually the liquor, then the rolled crackers. Let it boil up once, then stir in the oysters; let it remain two minutes. Season and serve at once. Success in making oyster soup depends upon cooking it just enough. Too much cooking hardens the oysters, while if underdone it is not palatable.

From Manual for Army Cooks, 1896, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 quarts fresh oysters. I pound butter. 2 gallons milk. 2 pounds rolled crackers. Drain the liquor from the oysters. Put the milk and butter into a vessel and heat gradually. warm stir in the liquor; do this very gradually to prevent the milk curdling; then the rolled crackers. Let it come to a boil, then add the oysters. In four or five minutes, or when the edges of the oysters become curled, season and serve.

From Manual for Army Cooks, 1896, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mash one quart of canned tomatoes through a colander and boil them for about twenty minutes. Season well with cayenne pepper and salt. While the tomatoes are boiling add a half teaspoonful of bicarbonate of soda and let it ferment.

From Manual for Army Cooks, 1896, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quart of milk and add two crackers rolled fine and two ounces of butter. Let it boil and serve.

From Manual for Army Cooks, 1896, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound lean beef. 2 tablespoonfuls cold water. Time, three to four hours. Cut the beef into small pieces, rejecting skin and fat. Put the meat and water into an open-mouth bottle or stone jar; close it with a cork.

From Manual for Army Cooks, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottle in a pot of cold water; heat it very gradually to a boil. Boil gently for three or four hours or until the meat is colorless. If it comes to a bdil too quickly the glass bottle will crack. As the water evaporates replenish the pot with boiling water, taking care when it is put in not to strike the bottle.

From Manual for Army Cooks, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 pounds fat and bones. 10 pounds onions. 4 ounces sugar. 1 head celery. I ounce pepper. 3A gallons water. 4 pounds bread. Chop up the bones and fat into small pieces; place them in the boiler with one gallon of cold water; boil well for one hour. Peel the onions, and cut off the tops and bottoms of the celery, or it will be bitter; place them in a net, and add them with the remainder of the water to the boiler, and boil. At the end of forty minutes (if very large, longer) take out the onions and celery and pulp them; replace them in the boiler with the seasoning and flour mixed, and boil for thirty minutes longer.

From Manual for Army Cooks, 1896, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 ox kidneys. t pound suet. 5 ounces sugar. i ounce pepper. 3½ gallons water. Chop up the suet and onions and place them in the boiler and let them fry; cut up the kidneys in small pieces about the size of a nut, place them in the boiler with the seasoning, let them fry for five minutes, then add the water, and let it simmer for two and a half to three hours. The kidneys when cut up should be shaken about with as much flour as will stick to them; this helps them to brown and improves the appearance of the soup. Two ounces of the sugar should be made into coloring, as the soup ought to be clear and of a nice brown color. A tablespoonful of celery seed, placed in a piece of cloth and boiled in it, is an improvement; also some chopped parsley. If it is required thick, one pound of flour must be added. Some carrots and turnips cut into small pieces, slightly browned and simmered in the soup, are a good addition.

From Manual for Army Cooks, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pounds meat and fat. 1 large cabbage. 6 pounds potatoes. 1 pound celery. 6 ounces sugar. 1 pound turnip. 6 tablespoonfuls vinegar. 1 pound carrot. 3U gallons water. Cut the meat into pieces one inch square, the fat into smaller pieces; place them in the boiler; when warm add the vegetables (except the potatoes) cut very small, stir them round so that they do not burn; when they are on the point of doing so add the water by degrees; peel the potatoes, put them in a net, and place them ill the boiler; when done take them out and mash them; after the soup has been boiling two hours add the potatoes, with the seasoning and flour mixed, and the vinegar; boil slowly for thirty minutes, keep stirring it, and serve.

From Manual for Army Cooks, 1896, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fresh fish are best when just taken from the They are fresh when the eyes are clear, the fins stiff, the gills red, and hard to open. Unless fish have been frozen or have inhabited muddy streams they should not be soaked. If frozen, soak them in ice-cold water to thaw. If they have inhabited muddy streams, after they have been cut up soak them in strong salt water. A fish or part of a fish of less than three pounds' weight except rockfish is too small for boiling. Exact time for boiling fish can not be given, as much depends upon the size and kind. A piece of fresh cod weighing three pounds will cook in from eighteen to twenty Salmon should be allowed a longer time, while six or seven minutes per pound will be enough for sheepshead, rockfish, etc. Mackerel need from ten to twelve minutes; herring and many other kinds of fish scarcely half so long. As a general rule fish with white flesh require less time for boiling than fish with dark flesh. It requires experience to know exactly how long to boil a fish, although it is claimed that by putting salt and vinegar into the water six minutes to the pound is enough for all

From Manual for Army Cooks, 1896, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the fish into enough boiling water to cover it about an inch, with two tablespoonfuls of salt and four tablespoonfuls of vinegar to a piece of fish of about five pounds weight. Simmer steadily until done. When cooked take up the fish, remove the cloth carefully, put the fish into a hot dish, pour a hot fish sauce over it (see Sauces for Boiled Fish), and serve, or send the sauce to table in a separate dish. To boil the roes, wash and wipe with a soft cloth. Put them inside the fish, tied with a thread or light twine, and boil as above; or they may be boiled separately wrapped in a cloth.

From Manual for Army Cooks, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Small fish should be fried whole. Large fish should be cut up. Clean and wipe the fish dry, rub it over with dry sifted flour, or better, dip it into well-beaten egg and then into bread crumbs or rolled cracker. Put into a frying pan enough dripping to well cover the fish. When this is hot put in the fish and fry both sides a clear golden brown. Just as the fish is turning brown sprinkle it lightly with When cooked serve in a hot dish. Roes may be prepared and fried as above.

From Manual for Army Cooks, 1896, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Any fish may be baked, provided it is large enough to admit of being stuffed. A fish of five or six pounds when stuffed will take from forty to fifty minutes to bake. To prevent scorching place over it a well-greased paper. Prepare a stuffing of bread crumbs, with sufficient butter, lard, or beef dripping to make the mixture moist. Season with pepper, salt, a little summer savory, thyme, or sage. Clean and wipe the fish dry, put in the stuffing lightly, and sew up the opening.

From Manual for Army Cooks, 1896, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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baking pan; rub it over with butter, lard, or beef dripping; dredge with flour, bread crumbs, or rolled cracker; spread on the upper side a few thin slices of raw onion and sprinkle them with salt and pepper; or instead of dredging lay thin slices or strips of fat salt pork or bacon on the sliced onion, and above the seasoning. Put into the pan a half pint of stock or beef dripping, taking care that a part of it gets under the fish to keep it from adhering to the pan. Bake in a hot oven. Baste very frequently and serve with a fish-gravy.

From Manual for Army Cooks, 1896, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the fish twelve hours in tepid water, or longer if necessary. Scale and cleanse it. See that no crystals of salt adhere to the under part of the fish; put it into a pot, first cutting it into slices; cover with cold water and set it on a rather slow fire; carefully remove the scum as it rises. When it comes to a boil, if not cooked, change the water and let it come to a boil again. Drain well. Separate the flakes, put it into a hot dish, pour over a sauce (see Sauces for Boiled Fish), and

From Manual for Army Cooks, 1896, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the fish as for boiling. Pick the fish into very fine pieces or shreds, carefully removing skin and bone. Put it on the fire in a pot of cold water; remove the scum as it rises; let it come to a boil slowly, then pour off the water and replenish with boiling water. Let it come to a boil again, then drain well. Have ready an equal bulk of hot mashed potato worked light with butter and milk; mix mashed potato and fish together while both are hot. It makes a great difference in the lightness of the balls if the mixing is done while fish and potato are both hot. Form the mixture quickly into balls or thick, flat cakes. Put into a vessel enough lard or beef dripping so that when melted it will immerse the balls; when this gets hot, drop in the balls and fry to a light brown. When one side is done turn the other. While mixing the fish and potatoes together, beaten egg may be stirred with the mixture to make the whole smooth; or, after being made into balls, each ball may be dipped into beaten egg before it is dropped into the fat.

From Manual for Army Cooks, 1896, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(cooked); two-thirds mashed potato worked light with butter and milk. Chop the cooked fish fine; then mash and work it as fine as possible. This done, work the potato gradually and thoroughly into the fish; mix in enough milk to make the mixture as soft as mashed otato. While working the mixture, season it with utter and pepper; also salt if necessary. Put it into a pot and heat it, constantly stirring it. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan; when this is hot press the hash into it firmly and fry very gently; when the lower side becomes brown turn it out without breaking, into a hot dish, and serve.

From Manual for Army Cooks, 1896, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the fish and soak it, skin side uppermost, in cold water eight or ten hours. If very salty a longer time will be required to soak. Put the fish into a shallow pan, skin side uppermost; cover with cold water; boil gently. It should cook in fifteen or twenty minutes. When cooked take it up carefully; drain well; put it in a hot dish skin side down. Pepper and butter upper side, and serve.

From Manual for Army Cooks, 1896, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden; hang it up by the head to drip for eight or ten hours before cooking. Wipe it clean and heat the gridiron on a bed of live coals (wood coals are the best); then grease it well with a piece of salt pork or bacon; lay the fish on the gridiron, skin side uppermost. Broil brown; turn carefully; separate with a knife any part of it which sticks to the gridiron, and brown the other side. When cooked, take it up carefully, put it in a hot dish skin side down, distribute small lumps of butter on its upper side, sprinkle with pepper, put it in the oven for a few minutes to let the butter soak in, and serve.

From Manual for Army Cooks, 1896, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dressing of one cup of stale bread crumbs, one tablespoonful of chopped parsley, a half teaspodnful of salt, and a little black pepper. Mix well and stuff the body of the fish and sew it up with soft yarn. Now score one side of the fish with a sharp knife, making the scores about one inch apart, and put a strip of salt pork in each gash. Place it in the bottom of a baking pan and dredge thickly with salt, pepper, and flour; cover bottom of the pan with boiling water and put into a hot oven. Bake fifteen minutes to every pound of fish, basting every ten minutes with the gravy in the pan.

From Manual for Army Cooks, 1896, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water evaporates, add more to again cover the bottom of the pan. Garnish with slices of lemon, fried potato balls, and parsley. When done, loosen it carefully and slide it into the dish.

From Manual for Army Cooks, 1896, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season large oysters with salt and pepper. Cut fat bacon in very thin slices, wrap an oyster in each slice, and skewer (toothpicks are the best things). Heat a frying pan and cook just long enough to crisp the bacon-about two minutes. Place on slices of toast, and serve immediately. Do not remove the skewers. The pan must be very hot before the "pigs" are put in, and then great care taken that they do not burn.

From Manual for Army Cooks, 1896, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After the fish is taken from the pan put the pan on the fire, and stir into it gradually two tablespoonfuls of blended brown flour. Boil up once, season with pepper and salt, remove any black specks, and pour it over the fish.

From Manual for Army Cooks, 1896, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint boiling water. 2 tablesponfuls sifted flour. 2 tablespoonfuls butter. Put a saucepan on the fire; put in the butter and flour; mix them with a spoon (a wooden one is preferable) into a smooth paste; pour over very gradually the boiling water, stirring it well in. Boil up once, season, and serve. If an acid taste is desired, add a few drops of vinegar.

From Manual for Army Cooks, 1896, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Good fresh beef presents the following characteristics: The lean, when freshly cut, is of a bright red color, easily compressed and elastic, the grain fine and interspersed with fat. The fat is firm and of a yellowish-white color; the suet firm and perfectly white. If beef is of inferior quality the lean is coarse, tough, and inelastic, and of a dull puIrplish color; the fat is scanty, yellow, and moist. The above remarks apply to mutton, except that in good mutton the fat is white. In unwholesome mutton the fat is decidedly yellow. If meat is frozen it should be thawed in cold water before it is cooked. This rule applies to all frozen meats, poultry, game, and fish. If meat is tainted, it is useless to attempt to disguise it; it should be thrown away. Meat becomes tender and more digestible by keeping. If it is to be kept longer than ordinary it should be dredged with pepper. It should be wiped with a dry cloth as soon as it comes from the butcher. Meat must not be placed in contact with ice. It should not be kept wrapped in paper, nor in anything that may impart flavor. Before putting raw or cooked meat into a refrigerator cover it with a clean cloth. The practice of taking the bones out of baking pieces and skewering is improper, as the escape of the juices is thereby facilitated. The time required for baking depends on the oven, the quality of the meat, its size and shape, and the time it has been killed; fresh-killed meat requires a longer time to cook. A longer time is required in cold than in warm weather. The time may be generally stated at from fifteen to twenty minutes to the pound. If dripping from the baked beef is not used for gravy, strain it into a tin or earthen vessel, cover it, and put it in a cool place for future cooking. When congealed into a cake, if any sediment adheres to it, scrape it off. Mutton dripping can not be used for any kind of cooking, as it communicates a tallowy taste to everything cooked with it.

From Manual for Army Cooks, 1896, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cleanse the meat; then place it in the pan with the fat and skin side up; put the pan into a hot 9281-6 oven, and when the heat has started enough of the oil of the fat commence to baste, which should be performed quickly, closing the oven door as soon as basting is done. The basting should be repeated often during the baking; when nearly done sprinkle it with pepper and salt, and baste. The meat should be served on a warm platter.

From Manual for Army Cooks, 1896, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim off the rough parts of a nice brisket of beef, and place in a kettle over a good fire. Add one pint of boiling water, cover, and cook slowly fifteen minutes to every pound. Add salt when meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the Serve with gravy made from the fat in the pot.

From Manual for Army Cooks, 1896, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a fillet of beef into slices an inch thick. Moisten them with melted dripping or butter and let stand for half an hour. Then place them on a broiler and broil over a quick fire five minutes, turning them two or three times. Place them on a hot plate, season with salt and pepper, pour sauce around, and

From Manual for Army Cooks, 1896, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the lean meat from a shin of beef weighing Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a boil, removing scum as it rises. Peel two turnips and two onions, scrape one carrot, and place with beef after the broth -is skimmed. (If available put in half a cup green sweet herbs and parsley.) Also add one level teaspoonful of salt. Cover kettle closely and boil six hours slowly. At end of six hours; take up meat, fat, and gristle, remove all bone, put into a colander, and rub through with a potato masher. Season highly and press firmly into a tin or earthen mold. Strain broth left and save it for soup, using first enough to moisten meat in mold. After pressing beef into mold and moistening with broth, put a weight on to keep it down and put away to cool. When beef is quite cold, turn out of mold and cut into thin slices.

From Manual for Army Cooks, 1896, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a frying pan. The best pieces of beef for steak are the tenderloin, sirloin, and rib pieces. A steak should not be less than three-quarters of an inch nor mort than an inch and a quarter thick. If beating is necessary, beat on both sides, but not enough to tear the beef and allow the juices to escape. Cleanse the steak, but do not put it into water. Have the frying pan very hot and dry; put in the steak, cover it with a tin plate or pan, and turn the steak often, preferably with a pair of meat tongs. If a knife and fork are used, insert the fork in the outer or skin edge of the steak. A steak an inch to an inch and a quarter thick will be cooked in twelve or fifteen minutes. When cooked put it on a hot dish and season with pepper and salt. The juices will then escape and furnish the gravy. Or, have ready in a hot dish a half teaspoonful of salt, a quarter of a teaspoonful of pepper, a piece of butter or beef dripping not quite the size of an egg; add two tablespoonfuls of boiling water. Mix well together. Put the steak into it and turn it over once so that both sides will be moistened with the gravy, and serve. If this does not furnish enough gravy, add two or more tablespoonfuls of boiling water to the fat remaining in t1he pan, mix thoroughly, pour it over the steak, and let it mix with the other gravy. Prepare and broil mutton chops, venison, and pork steaks as above. Meat prepared in this way is quite equal to that broiled on a gridiron, and this method does not waste its juices. On a gridiron. Prepare the steak as directed for broiling in a frying pan. Have ready a bed of live coals; wood coals are the best. Wipe the gridiron clean; put it over the bed of coals. As soon as heated put the steak on it; broil, turning often. If the fire smokes or blazes from the dripping fat withdraw the gridiron for a moment. It should cook in fifteen minutes. After it is dished, season with pepper and salt. If gravy is desired prepare it as directed in recipe for

From Manual for Army Cooks, 1896, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one dozen onions into slices, fry a quarter pound salt pork or bacon until all the fat is tried out, then take out the crackling; into this hot fat put the onions, fry and stir for twenty minutes over a good fire; add a teaspoonful of salt, a dash of black pepper, and one cup of boiling water; place over a moderate fire to simmer for half an hour; by this time the water should have entirely evaporated and the onions should be a nice brown. Have ready a broiled steak, place it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes. Then place the steak on a hot dish, heap the onions over and around, and The Welsh method is as follows: Broil the steak over a quick fire and butter it well. Then slice onions over it; after which chop them up fine on the meat. The onions impart their flavor to the beef, but are not eaten with it. It is important to chop them on the steak, otherwise the flavor is lost.

From Manual for Army Cooks, 1896, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Time, fifteen minutes to the pound, or longer, depending upon the shape and quality of the piece. Cleanse the meat. Put it into a pot of boiling water, rather more than enough to cover it. Cover, bring the pot to a boil quickly, and let it boil for ten or fifteen minutes; then set it back on the stove to simmer until the meat is cooked.

From Manual for Army Cooks, 1896, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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scum as it rises. The scum commences to rise just before boiling, and if it is not carefully taken off it will fall back, adhere to the meat, and injure and disfigure it. While boiling turn the beef several times. If the water needs replenishing use boiling water. A short time before the meat is (lone put into the pot one teaspoonful of salt for every five pounds of meat; one bay leaf to every pound of meat may be put into the pot of water with the meat. If carrots, turnips, or potatoes are to be cooked with the meat, prepare them as directed under Rules for

From Manual for Army Cooks, 1896, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put carrots and turnips, sliced, in the pot one to one and a half hours, potatoes twenty to thirty minutes, before the meat is cooked. When cooked take up the meat and vegetables, drain, anti serve them separately or in the same dish, the vegetables around the meat. Carrots alone are an excellent accompaniment to boiled beef. The vegetables may be boiled separately from the meat, but will not be as well flavored. The liquor may be served with the meat and vegetables, or used for making stock or soup, or for hashes, stews, gravies, etc., instead of water; if boiled in an iron pot and to be kept for any of the above uses, it must be poured into a tin or earthen vessel and kept in a cool place. When cold, remove the fat from the top and save it for frying, etc.

From Manual for Army Cooks, 1896, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 pounds round of beef. 3 or 4 tomatoes. J pound fat salt pork or bacon. 1 carrot. 6 cloves. 2 bay leaves. 5 gills vinegar. 24 tablespoonfuls salt. Clove of garlic. 1¼ teaspoonfuls pepper. Sprig of thyme. A little parsley. Time, five or six hours. Scrape the pork and remove the rind. Cut the pork into strips of a size that can be easily inserted 8T into the larding needle, about half an inch thick and not over four inches long. Insert the needle half its length into the meat, then load it with a strip of pork, pass the needle through, and leave the pork in the meat. Repeat this process until the meat is larded to the extent desired. If the piece of meat is too thick to run the strip of pork through, lard one side first, then the other. Lard the beef with or in the direction of the grain. If a larding needle is not to be had, make incisions in the meat with a narrow-bladed knife and press the strips of pork into the incisions, or thrust a steel through the meat and put the strips of pork into the holes. The pot in which the beef is to be cooked must not be too large or too small, but large enough to hold the meat without bending or folding it. It may be cooked in an earthen vessel. Cut up the vegetables fine; put into the pot a pint of stock or gravy (stock is preferable); then spread over the bottom of the pot the seasoning, the cut-up vegetables, the rind, and any strips of the pork left from larding. Place on top of all the larded beef, pour over the beef the vinegar, then enough cold water to just cover the meat. Cover, simmer slowly for five or six hours, and turn the meat occasionally. If there is any fear of the vegetables scorching, or sticking to the bottom of the pot, stir them gently. Do not allow the pot to stop simmering until the meat is cooked. If the water gets low replenish carefully with boiling water. When done take up the meat and put it in a hot dish, then take up the vegetables, put them around the meat, strain the gravy, and skim off the fat. Return the gravy to the pot, let it boil up, then pour it over the meat and vegetables, and serve. If the gravy is too thick stir in some boiling water. If too thin, stir in a little blended browned flour, let it boil up once, season with pepper and salt if necessary, pour it over the meat and vegetables, and serve. Another method may be used. Powder and mix together the seasoning, (lip the strips of pork into vinegar and then into the seasoning, then lard the Put any seasoning that is left into the pot. The seasoning may be varie(l and the larding omitted. A beefsteak may be cooked as above, omitting the larding anl reducilng the amount of seasoning. Time, onlle hour.

From Manual for Army Cooks, 1896, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of the round weighing four pounds. Tie it into a neat shape with strong muslin, put into a large stewing pan, and cover with boiling water. Stand over a moderate fire, skim carefully, and simmer forty-five minutes to every pound. meat is half (lone, add large teaspoonful of salt, and one carrot, one turnip, and one onion sliced.

From Manual for Army Cooks, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds fresh beef, free from bone. I pound onions. 1 pound potatoes. j pound carrots. 1 pound fresh or canned tomatoes. Time, three hours. It is not necessary to use the choice parts of beef for a stew. Cut the meat into pieces about two inches square. Cut the vegetables into small pieces. Put the meat into a pot with enough cold water to cook it; add a tablespoonful of salt. Cover closely. Put the pot over the fire to simmer; skim carefully.

From Manual for Army Cooks, 1896, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stew has simme'red for two hours put in the prepared vegetables; season with pepper and salt.

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water gets too low, replenish carefully with boiling If the liquor of the stew is not sufficiently thick, stir into it two tablespoonfuls of blended browned A bay leaf to every pound of meat may be put into the pot of cold water with the meat. Stew mutton, lamb, veal, and fresh pork as above. The bones of mutton and veal, if small, need not be removed. Add thin slices of fat pork or bacon to a veal stew. The onions may be fried brown before they are put into the stew. Too much water is commonly used in making stews. They should be thick rather than thin.

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Fresh beef, potatoes, onions, tomatoes, pieces of butter or beef dripping the size of a hazelnut; pepper and salt on every layer. Cut the meat into two-inch pieces, removing gristle, bone, and any superabundance of fat. Cut the potatoes into slices a quarter of an inch thick, rinse in cold water, and parboil them. Chop the onions fine. Slice the tomatoes. Roll the pieces of butter or dripping in sifted flour. Put the meat and one or two teaspoonfuls of salt into a pot of cold stock or water, just enough to cover the meat. Cover closely; remove the scum as it rises; simmer steadily until half done. Remove it from the fire. Take up the meat and strain the gravy; keep both warm. Line a baking dish or pan with a paste (see Pie Crust), first greasing the sides and bottom. Put in a layer of the semi-stewed meat, on the meat a layer of chopped onion, on the onion a layer of sliced tomato, on the tomato a half dozen or more pieces of floured butter or dripping, on these a layer of potato, on the potato a layer of meat, and so on in successive layers. Pour over all the strained gravy. If the floured butter or dripping is not used the gravy must be thickened with blended browned flour.

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cold water the upper edge of the lower crust; lay on the top crust; trim the paste around the edge of the dish; pinch the edges of the lower and upper crusts together. Make a slit in the center of the top crust. Put the pie into the oven and bake. Keep a moderate heat. It will bake in from one to one and a half hours. If, after baking some time, there is fear of the crust burning, cover it with a tin pan, removing the cover in time to allow the crust to brown; serve in the dish in which it was baked. A bay leaf for every pound of meat may be added when the meat is put in to stew. Instead of semi-stewing the meat, it may be browned in a frying pan in hot beef dripping or lard. If, when the dish is full, there is not sufficient gravy, use stock or water. The bottom and side crust may be omitted, or the bottom and sides may be lined with crackers or slices of bread previously dipped in stock gravy or water. Lamb, veal, pork, venison, or any sort of fresh meat may be made into a pie. Use thin slices of pork, bacon, or ham in veal pie, putting them in next to the veal. Meat pies may also be made, as above, from any kind of cold cooked meats, using stock or gravy in preference to water.

From Manual for Army Cooks, 1896, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut across the base of the heart and remove the valves and all tough fibrous tissue. Prepare a stuffing as follows: Mix thoroughly into some grated bread crumbs one small onion parboiled and minced, a half teaspoonful of sage, pepper and salt, and enough butter, beef dripping, or lard to moisten the mixture. Soak the heart in cold salt water for two hours, then wash it thoroughly in cold water. Put it into a pot of cold water, enough to cover it, add two teaspoonfuls of salt, cover, and boil for ten minutes. Remove the scum as it rises; take out the heart, pepper and salt the cavities, put-in the stuffing, secure it with cross-stitches, put it into a baking pan, spread it over with beef dripping, and sprinkle it with pepper and salt. Pour into the pan about a pint of boiling-hot stock, gravy, or beef dripping.

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moderate oven, allowing twenty minutes to the pound. Baste frequently. Be careful that it does not burn. Serve while hot, as it cools rapidly; serve with a gravy from recipe for Gravy for Baked Meats. Veal heart should be thoroughly washed but not soaked nor parboiled. In other respects it is prepared and baked as above.

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16J pounds meat. 20 pounds potatoes. I ounce pepper. Cut up and stew the onions with jelly from the meat added; boil or steam the potatoes, and mash them; grease the inside of a baking dish; line the sides with a portion of the mashed potatoes; place the meat and cooked onions in the center; season with pepper and salt; cover over with the remainder of the mashed potatoes, and bake till the potato cover is brown. As the mashed potatoes absorb the moisture of the meat and render it dry, about two pints of gravy prepared from the liquor in which the onions were cooked should be poured into the pie after it is taken out of the oven.

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(Snfficient for 22 men.) 161 pounds meat. j ounce cayenne. 4 pounds rice. 1 bunch sweet herbs. i pound flour. 3 quarts water. Cut the meat from the bone and into pieces against the grain, of two ounces each; put some fat into the )oiler; mix two ounces of the salt and flour together; rub the pieces of meat with it, the fat being melted; place the pieces of meat in the boiler, and stir them round, so that they get brown; when nearly brown 'add the onions sliced; let the whole fry for five minutes, then add the water, herbs, and cayenne, and simmer gently for one hour and a half. The rice in the meantime should have been well washed and soaked, and then put into a boiler with plenty of water, and boiled for twenty minutes or longer; when done, make a border round the dish with the rice, and place the meat and sauce in the middle; place the whole in the oven for a few minutes, and serve. If two boilers can not be had, take out the meat, and keep it warm whilst the rice is boiling. The above ingredients are enough for two large round tins.

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161 pounds meat. 1 ounce pepper. 2 ounces salt, mint, and parsley. 1 pound bread. 11 pints vinegar. 2 quarts water. Cut the meat from the bone and into pieces of about half an inch thick and three inches square; beat it well. Boil the onions, strain, and chop them up; chop up the mint and parsley, and mix the whole with half the pepper and salt. Make a stiff batter of flour and water; make the bread into crumbs, add it to the batter with the remaining pepper and salt. Now rub the mixture of onions, etc., on the pieces of meat, or, if preferred, press the pieces on the mixture so that some adheres, then dip them into the batter, and run them as they are done upon a small spit, or bit of wire, two pieces of lean to one of fat, and place them in a quick oven; they will take from twenty to thirty minutes; make a gravy from the bones and cuttings, to which add the vinegar, and also the mixture and batter that may be left. Serve very hot.

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1 beef heart. 1 lb. potatoes,sliced thin. 2 medium-sized onions, sliced thin. 1 pinch cayenne pepper. 2 bay leaves. Little chopped parsley. 1 head celery chopped fine, or 1 level teaspoonful celery seed. 3 tablespoonfuls tomato catsup, or ½ lb. fresh or canned tomatoes. Butter or beef drippings the size of an egg. Cut the heart into small pieces, and remove all tough, fibrous tissue. Wash thoroughly in cold, salt water. Put the pieces into a pot of cold water enough to cover them; add two teaspoonfuls of salt; cover closely; stew gently for ten minutes; remove the scum as it rises. Take out the meat with a skimmer, pour off and strain the liquor, wash out the pot, return the strained liquor, together with the heart, the potatoes, onions, tomato catsup, celery, cayenne pepper, butter, and bay leaves; stir them well together; cover; stew gently until quite tender, stirring occasionally. When cooked season with pepper and salt, and serve. If necessary to replenish the water add boiling water. If necessary to thicken the liquor proceed as directed in to Stew

From Manual for Army Cooks, 1896, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the tongue one hour in cold water; rinse in fresh cold water; put it into a pot of cold water enough to cover it; add two tablespoonfuls of salt and two bay leaves; cover; boil slowly; turn the tongue once or twice; remove the scum as it rises; boil until so tender that a broom straw will easily penetrate it. If necessary to replenish, use boiling water. When cold enough to handle peel off the thick skin carefully; serve hot or cold. If to be eaten cold, let the tongue remain in the liquor until cold. A boiled tongue, after it is peeled, may be prepared according -to the following directions: Put a piece of butter or beef dripping the size of an egg into a pot and brown it slightly; move it about quickly so as to melt it as fast as possible and prevent it blackening; put the tongue into the browned butter or dripping; turn it over quickly until both sides are slightly browned; add about a pint of stock or gravy, two or three whole cloves, two mediumsized onions parboiled and sliced, and a seasoning of pepper and salt; cover; simmer from a half to three-quarters of an hour; take up the tongue, put it in a dish, and set it aside to keep warm; thicken the gravy with blended browned flour, let it boil up once, pour it over the tongue, and serve.

From Manual for Army Cooks, 1896, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the liver into slices a quarter of an inch thick, and soak it one hour in cold, salt water; rinse well with waril water, wipe it dry, and dip each slice into flour seasoned with pepper and salt; put into a frying pan enough lard, beef dripping, or bacon fat so that when melted it will just cover the bottom of the pan; when this is hot put in the liver and fry both sides a deep brown; then dish; pour the grease remaining in the pan over the liver, and serve; or make a gravy as follows: Put into the pan a lump of butter or beef dripping, the size to be dletermine(l by the quantity of gravy wanted, with a half pint or more of boiling water and pepper andl salt to suit taste; mix them well; stir in gradually two or more tablespoonfuls of blended browned flour; let it boil up once; pour it over the liver, and serve. If the fat remaining from the frying is burnt, throw it away and wash out the frying pan before proceeding to make the gravy. Fried bacon may be served with the liver, frying the bacon first, using the fat for frying the liver. Fried onions may be served with liver.

From Manual for Army Cooks, 1896, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the bones neatly sawed into convenient sizes and cover the ends with a small piece of common crust made with flour and water, over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil two hours, remove the cloth and paste, and serve with dry toast.

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Salt beef before being cooked should be well washed, and then, when practicable, soaked in cold water for twenty-four hours, changing the water three times.

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The meat should be placed in a pot of cold water and made to boil quickly. As soon as the water boils the meat must be taken out and the water replaced with fresh cold water; boil it according to quality and size of pieces until thoroughly cooked.

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Prepare the meat as above, make a paste of flour aId water, cover the meat with it, and bake in a slow oven twenty minutes for every pound of meat.

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Prepare the meat as above, and cut into slices; have some chopped greens or soaked desiccated mixed vegetables, and put them with the meat and a little water in a stew pan; season, and stew gently for two hours.

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The time required for cooking corned beef depends upon the quality of the meat and the size of the piece. It is done when the bones become loose in the meat. Wash the meat thoroughly in cold water, changing the water two or three times. Put it into a pot of cold water, enough to cover it. Cover; boil steadily and gently until tender; remove the scum as it rises. While boiling turn the beef several times. If the meat is to be served hot drain it, but if it is to be served cold, let it cool in the liquor in which it whs boiled; keep the pot covered. cold take the meat out and place it between two dishes, with a heavy weight on the upper dish; leave it for one hour or until the liquor is pressed out of the meat. Empty the liquor as it escapes. Many vegetables, such as cabbage, carrots, turnips, and potatoes are improved in flavor if boiled 9281-7 with corned beef. The liquor may in cold weather be kept a (lay anl( used( to boil vegetables. If it has been boiled in an iron lpot it should be poured off into a tin or earthen vessel and kept in a cool place.

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Wash meat in cold water. Put it in a large kettle and cover with cold water. Sinnmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cabbage and simmer one and one-half hours longer. When done put the meat in the center of a large dish with the cabbage around it. May be served with tomato or horse-radish.

From Manual for Army Cooks, 1896, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove bone from eight pounds of corned beef (cut from round), tie meat closely, put in deep pot, cover with water, add one teaspoonful salt, one-half salt spoonful pepper, and boil quickly, removing all scum. When no more scum rises, put in following vegetables, peeled and cut in slices two inches thick: 2 carrots, 4 beets. 1 yellow turnip. 4 white turnips. 1 large head celery, cut 6 small onions. in 2-inch lengths. Simmer slowly two hours. Place meat, when done, in center of platter, arrange vegetables around, and pour a little of the gravy over all. More gravy may be served in boat, with a dish of boiled potatoes.

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16 gallons water. 16 quarts salt. 1 pound saltpeter. 3 pounds best brown sugar. Boil the whole together for ten or fifteen minutes, stirring it well. Remove the scum as it rises. When cold it is ready for use. Cleanse the meat, put it into the brinle, place a weight on it to keep the meat submerged. The weight must be of such a kind that the salt will not act on it. The meat will be cured in eight days.

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Having removed the joint, put the pan on the fire, remove the floating grease and save it as dripping; pour into the pan from a half pint to a pint or more of boiling water. Mix well; then stir into the mixture quickly two or more tablespoonfuls of blended browned flour; boil up once; season with pepper and salt, and serve. If the gravy is preferred with the grease in it omit the skimming.

From Manual for Army Cooks, 1896, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place the required quantity of stock in a stew pan, bring the contents to a boil, make the thickening by mixing four ounces of flour for each gallon of gravy required with cold water, or stock, into a smooth batter, add the thickening, keeping it well stirred to prevent it burning; allow it to simmer gently for thirty minutes, add the bay leaves or mixed herbs and seasoning according to taste, and allow the leaves to remain for a few minutes, remove them, and color the gravy by a(l(ling a small quantity of caramel ma(le as follows: Place four ounces of sugar in a small stew plan, place it on the fire, and allow it to remain until the sugar is of a very dark color, when it will be seen to boil or bubble; add about one and one-half pints of water and simmer for a few minutes, allow it to partly cool, and place in a bottle ready for use.

From Manual for Army Cooks, 1896, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one-half quart of flour add one quart cold water, a little salt and pepper, and stir to a batter. Remove the meat and vegetables (to keep) hot) and put the pan on the fire. Stir into your gravy the batter, boil ten minutes, and serve.

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Take a few handfuls of sugar, or flour, and put into a pan or ladle, lay close to the fire and stir until it browns or darkens to a rich brown, dark, but do not burn black. Into this stir some hot gravy until dissolved, then to your gravy, soup, or stew add this liquid until the color suits you. Time for making this, about ten minutes.

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Juice of 1 lemon. 3 tablespoonfuls powdered sugar. 1 teaspoonful mustard. 3 tablespoonfuls tomato catsup. Heat all to near the boiling point and use hot with meats.

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Rub togetlh r in a pan two tablespoonfuls of flour and butter or beef dripping twice the size of an egg; season with pepper and salt to suit taste.

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pan over the fire; stir gradually into the pan one pint of boiling water or liquor in which the mutton was boiled; mix in a half cupful of chopped, pickled cucumbers or green nasturtium seed and three tablespoonfuls of vinegar. Stir well, let it boil one minute, and serve in a separate dish.

From Manual for Army Cooks, 1896, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice one-fourth pound bacon, put it into a frying pan, and try out all the fat. Take bacon out, add one tablespoonful flour, and stir until smooth; add one-half pint stock; stir constantly until it boils; add tablespoonful Worcestershire sauce; salt and pepper to taste; serve.

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From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat free from bone; two onions; two cupfuls of bread crumbs; butter, beef dripping, or lard twice the size of an egg (melted); eggs in the following proportions: two for two pounds of meat, three for four pounds, four for six pounds, and so on; enough milk, stock, or water to make the mixture moist; pepper and salt. To highly season the hash add thyme, sweet marjoram, summer savory, or chile colorado. If an acid taste is desired, mix in three or more tablespoonfuls of lemon juice or vinegar. Parboil the onions, mince them and the meat together, beat the eggs, put the minced meat and onions into a vessel; mix well with them the bread crumbs, the melted butter or dripping, the beaten eggs, the milk, and lastly, the seasoning. Put the mixture into a greased baking pan, smooth off the top, and bake it for fifteen or twenty minutes or to a light brown; serve in the baking pan. The eggs may be omitted. The onions may be minced and fried a light brown instead of being parboiled.

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From cold cooked fresh beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat, free from bone; one large onion; two pounds of boiled potato; the meat cut into half-inch pieces; the onion parboiled and minced; the potato chopped into very small pieces; mix all together; season with pepper and salt. Put the mixture into a pot; stir into it about a quart of hot stock, gravy, beef dripping, or water; stock is preferable. Stir well together; cover; simmer for thirty minutes, or until the meat is quite tender, frequently stirring it. When the hash is done, pour it into a dish containing toasted or fried bread, and If there is no stock, gravy, or beef dripping on hand, in preference to water take the bones of the cooked meats, crack them open, put them into a pot with enough cold water to cover them; put in a little salt; cover; boil steadily for half an hour; remove the scum as it rises; take up the bones and strain the gravy remaining and put it into the hash. If potatoes are not used in the hash, stir into it three or four tablespoonfuls of blended browned flour, let it boil up once, and serve. Instead of parboiling the onion, it may be minced and browned in the pot before putting in the other ingredients.

From Manual for Army Cooks, 1896, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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From cold cooked fresh or corned beef, veal, or mutton. These meats may be used singly or together. Four pounds of meat, free from bone and gristle; one large onion, parboiled; two pounds of cooked potato; the meat, potato, and onion minced. Mix all together; season with pepper and salt. Stir into the mixture about a pint or enough hot stock, gravy, beef dripping, or water to well moisten it; stock is preferable. Mix well; put into a frying pan enough lard or beef dripping so that when melted it will cover the bottom of the pan; when this is hot put in the hash; stir it for a few minutes, then let it fry until it becomes brown on the lower side; turn it out, without breaking, into a hot dish, and serve; or, after the hash has been stirred in the pan, empty it into a greased baking pan, smooth the top of the hash, and bake until it is browned on top; serve in the baking pan. If the hash is to be made of corned beef alone, very little, if any, salt for seasoning will be needed. Instead of parboiling the onion, it may be minced and fried to a light brown.

From Manual for Army Cooks, 1896, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make pie crust (not too rich) and put around sides of a deep pie dish. In bottom and above place layers of thin sliced bacon, sliced potatoes, onions, sliced or chopped and lean fresh pork cut in small pieces. Season with salt, pepper, and sage.

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Cut the pork into thin slices; soak it in cold water one hour or longer; drain and wipe it dry. Have the frying pan very hot and dry; put the sliced pork into the pan and fry brown on both sides. Season with pepper, and serve. Previous to frying, the pork may be dipped into grated bread crumbs or rolled cracker; in this case the pan should be greased.

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Soak the pork over night in cold water; rinse and put it into a pot with enough cold water to cover it. Cover; boil steadily until cooked, the time depending upon the quality of the pork, and whether it is

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2 quarts beans. 3 pounds salt pork. 1 teaspoonful bicarbonate of soda. Time to bake, six to eight hours. Pick over the beans, wash, and soak them over night in cold water; soft water is preferable. Parboil the pork and cut it into thin slices. Drain the soaked beans; put them into a pot with enough fresh cold water to cover them plentifully; put in the soda. Cover; boil for fifteen or twenty minutes; remove the scum as it rises; pour off the water; replace with boiling water; cover; boil steadily until tender; drain and season with pepper. If the pork is freshly cured, add salt. Put onehalf of the beans in a deep baking pan; lay over them the sliced pork, then cover the pork with the other half of the beans. Pour over from a half pint to a pint of boiling water, and bake with a uniform heat. Every hour add from a half to a cupful of boiling water. If the beans show signs of burning, cover them with a tin pan and remove it in time to allow the top to brown. Serve hot or cold. Cold beans may be made into a salad. If preferred, the beans and pork may be put into the dish in layers, finishing with a layer of pork. A tablespoonful of molasses, or an equivalent of sugar, to the quart of beans may be added when the beans are put into the baking pan. When cooked the beans should be comparatively dry.

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14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. i ounce cayenne pepper. 1 ounce powdered black pepper. Remove the skin, sinews, and gristle from the fat; chop the lean and fat as fine as possible. Mix them well together. Mix the seasoning together, and then into the meat. Pack it firm in stone jars. Pour melted lard over the meat and cover the vessel. Or pack it into stout muslin bags, dip them into melted lard, and hang them up. Sausage meat should be kept in a cool, dry place. It is better fresh made; if it is to be kept a length of time, the sage should not be put in until it is to be cooked. The proportion of fat and lean may be varied.

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2 pounds lean pork. 1 teaspoonful powdered 1 salt spoonful black pep. sage leaves. per. Chop meat very fine, add to it the salt, pepper, and sage, mix all thoroughly and form into small cakes. Put an even tablespoonful of dripping into a frying pan, and when hot cover the bottom of the pan with sausage cakes. Fry until nicely browned on one side, then turn and brown the other. plain.

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If the fat of bacon is yellow, the meat is rusty or tainted. If the lean has brownish or blackish spots, it is not good. Scrape and trim the bacon, wash well, and soak it in plenty of cold water for two or more hours, changing the water once or twice. If the bacon is very salty and hard, soak it all night, changing the water late in the evening and again early in the morning. Wash the bacon in fresh cold water; put it into a pot with enough cold water to cover it well; cover; let it come to a boil slowly, and thereafter boil steadily until tender; remove the scum as it rises; skim off the fat and save it for cooking purposes. While boiling, turn the bacon several times. As the water evaporates, replenish with boilingwater. Whenthe baconcan be easily pierced with a fork in the thickest part it is done. Take it up, drain, remove the skin, and serve. If greens are to be cooked with bacon, do not skim off all of the fat; leave enough to season the greens.

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Time, twenty to thirty minutes to the pound. From one to three pints of vinegar, depending on the weight of the ham. Soak an old ham over night in cold water; if very hard, twenty-four hours; freshly cured, for ten or fifteen minutes; then scrape, trim, and wash it in cold water. Put it into a pot with enough cold water to cover it; cover; boil gently for thirty minutes; remove the scum as it rises; pour off the water; refill with enough boiling water to cover the ham; add the vinegar; cover; boil gently until done, turning the ham several times. When cooked take it up; when cool enough to handle, peel off the skin. Be careful not to tear off the fat. Rub into the fat some brown sugar; then stick whole cloves, about two inches apart, into the sugared fat; put the ham into a dry baking pan; put it into the oven, and bake it in a moderate heat from half an hour to one hour, or until it becomes a light brown. * Eat it hot or cold. If to be eaten cold set it aside and do not cut it until it is thoroughly cold. It will add to the appearance of the ham to sprinkle over it some grated bread crumbs or rolled cracker before sticking it with cloves. Ham for boiling should be from six months to two years old. If newer it should be broiled, fried, baked, or may be

From Manual for Army Cooks, 1896, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the ham into slices about a fourth of an inch thick, trim off the rind, put the sliced ham into a pan. Cover with boiling water and soak for a half hour. If the ham is old and very salty soak it several hours in cold water before using the boiling Wipe it dry. Have the frying pan hot and dry. Cover the bottom of the pan with ham and fry brown on both sides. When cooked take it up and set it aside in a hot dish to keep warm. * The above is practically the recipe known as the " General Scott."

From Manual for Army Cooks, 1896, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll very thin slices of breakfast bacon in fritter batter or bread crumbed with egg, fry in boiling dripping or lard, and serve on toast or fried mush.

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Time, fifteen minutes to the pound, or longer, depending on the quality and shape of the piece. Cleanse the mutton. Put it into a pot of boiling water rather more than enough to cover it. boil gently until cooked. Remove the scum as it rises. While boiling turn the mutton several times. If the water needs replenishing, use boiling water, and add it carefully. When cooked serve with sauce for boiled mutton. One bay leaf for every two pounds of mutton may be put into the pot with the mutton. The liquor may be served with the mutton or made into stock or soup, or it can be saved for hashes, stews, gravies, etc., instead of If boiled in an iron pot, and to be kept for any of the above uses, pour it into a tin or earthen vessel and keep it in a cool place. If, when cold, there is a layer of fat on top remove it, but do not use it for cooking. Many vegetables, such as carrots, turnips, and potatoes, are improved in flavor when boiled with mutton.

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Take piece of mutton from the neck, cut into small pieces, stew slowly for two or three hours, and season with pepper and salt. Half an hour before serving drop dumplings into the water, made by adding two teaspoonfuls of baking powder to a pint of flour and stirring in water until as stiff as biscuit dough. Do not uncover the pot when boiling.

From Manual for Army Cooks, 1896, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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163 pounds meat. 16 pounds potatoes. 1 ounce pepper. 4 pounds onions. I pound flour. Cut the meat away from the bone, and then into pieces of one-quarter pound each; if a loin or neck of mutton, cut it into chops; if a shoulder disjoint it, and cut the blade bone into four pieces; if a leg, cut the meat into slices i inch thick; rub the meat with the salt, pepper, and flour, and place it in the boiler with some fat, brown it on both sides, then add the onions whole, and then the potatoes, and enough water to cover the potatoes; stew gently for two hours; keep the fire down during the cooking and the boiler well covered.

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2 lbs. cold cooked mutton. 2 large onions. 6 medium-sized potatoes. 1 quart water or stock. 1 tablespoonful chopped parsley. Cut the mutton into pieces one inch square. Pare and cut four potatoes into dice, also onions. Put a layer of the mutton in the bottom of a baking dish, then a layer of potatoes, sprinkling of onion, parsley, salt, and pepper. Continue these alternations until all is used. Cut the remaining two potatoes into three slices each; cover these over the top, add the water or stock, and bake in a moderate oven two hours; serve.

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Chop one bunch mint (ten stalks) very fine. Mix it with one large teaspoonful sugar. Add one-half teaspoonful salt and two dashes black pepper. Rub well, adding four tablespoonfuls vinegar, gradually, and serve with roast lamb.

From Manual for Army Cooks, 1896, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the meat with a damp towel, place it in a baking pan, and dredge it with pepper. Put one teaspoonful of salt in bottom of the pan, add one cup of water to baste with at first. When that evaporates use its own drippings. Lamb must be basted every ten Ininutes, and baked fifteen minutes to the pound in a very hot oven. Mint sauce, green peas, and asparagus tips should be served with spring lamb.

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Wipe the loin, place in a baking pan, dredge it with pepper, add a teaspoonful of salt and a cup of water to the pan, and place in a very quick oven for fifteen minutes. Then cool the oven somewhat by closing the drafts, and roast slowly fifteen minutes for every pound of veal, basting frequently, at first with the water in the pan and afterwards with its own gravy. Veal must be well done to be eatable. done make a gravy the same as roast beef.

From Manual for Army Cooks, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds veal (rib piece is good), cut in small pieces, and place in pot (having placed small plate in bottom to prevent meat from burning). Put in two quarts water, hot or cold. Boil one and one-half hours. Make one quart flour into biscuit dough and one-half hour before serving drop in small lumps of the dough. Be sure there is water enough to cover meat entirely when dumplings are put in and cover closely for twenty minutes. Potatoes may be cooked with it if desired. 3ERXARXS ON POULTRY. Twelve or fourteen hours should elapse between the time of killing and cooking poultry; but it must be picked and drawn as soon as possible.

From Manual for Army Cooks, 1896, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird; it must be well done to be palatable. Success lies in cooking it long enough, and frequent basting. Put the turkey into a pall of cold water; rinse it inside and out in three or four waters; in the last water but one dissolve a teaspoonful of bicarbonate of soda. Fill the body with this water; shake it well; pour it off and rinse with fresh water; wipe it dry inside and out; rub the inside with pepper and salt. Prepare a dressing as follows: Mix into enough grated bread crumbs to fill the craw and body of the turkey, a half teaspoonful of pepper, one teaspoonful of salt, one teaspoonful of summer savory, thyme, or sage with sufficient butter, beef drippings, stock, or lard to make the mixture slightly moist. Mix all thoroughly and stuff the craw and body with it; tie a string tightly about the neck; sew up the incision; tie down the wings and legs, then lay it on its back in the baking pan; wet the skin, season it with pepper and salt, and dredge it with flour. Distribute on the upper side small pieces of butter; put into the pan about a pint of boiling stock or a quarter of a pound of butter; bake with a brisk fire, to a rich brown. Baste frequently, at least every ten minutes. If it browns too rapidly lay a sheet of white paper over it until the lower part is done. When the turkey is browned on the breast turn it over in the pan while in the oven. Pepper, salt, and dredge the back with flour, and bake until browned, basting as above. When baked remove the strings from the neck and body; put it into a hot dish and serve with a gravy prepared as follows: Cleanse the gizzard, liver, and heart of

From Manual for Army Cooks, 1896, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the turkey thoroughly in cold water; mince them: put them into a pot with enough cold water to cover them. Stew gently until tender, and keep warm. When the turkey is removed from the pan, add the giblets with the water in which they were stewed to the dripping remaining in the pan; put the pan on the fire; thicken with one or two tal)lesl)oonfixls of blended browned flour, stirring it in gradually; let it boil up once, season with pepper and salt, pour it into a separate dish, and serve. Prepare and bake duck, goose, pigeon, grouse, pal'tridge, chickenl,etc.,tame or will, as above, except that the stuffing for ducks and geese must be made of mashed potato, instead of bread crumbs, with one or more parboiled onions finely chopped and mixed into the potato. Some prefer to omit the dressing from the body in order that the bird may be more thoroughly cooked. The stuffing omitted from the body may be made into cakes and fried. Turkey may be stuffed with sausage meat, fresh oysters, or roasted chestnuts.

From Manual for Army Cooks, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Time, fifteen to twenty minutes to the pound. Trim the meat, wash it in tepid water, and wipe it dry. Rub it over with fresh butter, beef dripping, or lard; then cover it over with a thick paste of flour and water about a half inch thick, closely molded to the meat with the hand. Put it into a baking pan with about a pint of boiling stock, gravy, or beef dripping, and bake. Baste it frequently, at least every ten minutes. Thirty minutes before the meat is cooked remove the paste cover. Whlen cooked serve it in a hot dish with a gravy made as follows: About two hours before the meat is baked put into a pot of cold water sufficient to cover them the scraps trimmed from the meat or one or two pounds of raw venison cut into pieces; season with cayenne pepper, salt, cloves, and nutmeg. Cover and let it simmer; remove the scum as it rises. When it has simmered to about one-half the quantity of water used take it from the fire and strain the gravy. After the meat is removed pour the gravy into the baking pan, and stir into it one or two tablespoonfuls of blended browned flour; let it boil up once, and serve in a separate dish. Instead of covering the venison with a paste there may be laid over it thin slices of fat salt pork or bacon. In this case cook the same as fresh beef and serve with a gravy made as directed in recipe for Gravy for Baked Meats.

From Manual for Army Cooks, 1896, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The cleft in the lip of a young and fresh rabbit is narrow, the ears so tender they can be easily torn; claws smooth and sharp. Old rabbits are the reverse of this. Remove the head; skin and draw the rabbit; soak it in cold salt water for one hour and longer if necessary, changing the water; wash in fresh cold water; wipe it dry. Stuff it with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), fat salt pork, a small onion minced and mixed together, seasoned with pepper, salt, and mace, and slightly moistened with the water in which the heart and liver were parboiled; sew up the opening closely; lay it in a baking pan, back ulppermost; rub it over with butter or beef dripping, dredge it with flour, then lay on thin slices of fat pork. Pour into the pan a pint or more of boiling stock or beef dripping, and bake with a moderate heat. Baste every few minutes. When it is browned turn it over in the pan, baste it, dredge with flour, anld continue baking until l)rownled. It should bake in one hour. Serve in a hot dish with a gravy prep)ared as directed inl recipe for Gravy for Baked

From Manual for Army Cooks, 1896, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 rabbit. 1 small onion. A pound fat pork. Mace, nutmeg, pepper. and salt. Prepare and clean the rabblit as directe(l for baking, cut it into pieces, an(l wash it again in cold water; mince the onions; cleanse the pork and cut it into small pieces. Put the rabbit into a pot with a little over a pint of cold water, together with the onion, pork, and seasoning; cover; simmer until tender, stirring it occasionally. When cooked take it up and set it aside to keep warm. Leave the gravy in the pot and add to it a cup of boiling milk or Stir in gradually one well-beaten egg; then one or two tablespoonfuls of blended flour. one minute, pour it over the rabbit, and serve. It may be served by pouring it into a dish containing toasted or fried bread.

From Manual for Army Cooks, 1896, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Unless the rabbit is tender it is not suitable for frying. Prepare and clean the rabbit as directed for baking. Cut it into pieces and wash it and dip each piece into beaten egg and then into rolled cracker. Put into a frying pan enough lard or beef dripping so that when melted it will cover the bottom of the pan about a quarter of an inch dleep. Put in the ral)bbit, season with pepper and salt, and fry brown on both sides. When cooked dish the rabbit, set it aside to keep warm, and make a gr(',Vy as follows: Put into the i)an a small parboile(l onion, minced, an(l one cup of boiling water. Stir in gradually one or two tablespoonfuls of blended browned flour.

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pepper, salt, mace, and nutmeg. Pour it over the rabbit, and serve. Peas anti beans are the most nutritious of all vegetables and contain as mnuch carbon as wheat and almost double the amount of nitrogen (muscleforming food). Cabbage leaves are rich in gluten and therefore nutritious. The mushlroom also is sai(l to contain fifty-six per cent of gluten, an(l dried cauliflower more than either. Spinach has a direct effect on the kidneys. The common dandlelion, used as greens, is excellent for the same trouble. Asparagus purges the blood. Celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia. Tomatoes act upon the liver. Beets and turnips are excellent appetizers. Lettuce and( cucumbers are cooling in their effects upon the system. Onions, garlic, leeks, olives, and shallots possess medicinal virtues of a marked character, stimulating the circulatory system, and the consequent increase in the saliva and the gastric juice promotes digestion. Red onions are an excellent diuretic, and the white ones are recommended to be eaten raw as a remedy for insomnia. A soup made from onions is regarded as an excellent restorative in weakness of the digestive organs. French cooks generally use carbonate of ammonia to preserve color of vegetables. A small quantity (little pinch) is mixed in water in which they are to be boiled. Ammonia evaporates in boiling, leaving no ill effects. It also prevents the odor of boiling cabbage. A little baking soda softens water and is good for freshening and making tender green vegetables that are a little old, or not quite fresh. Boil fresh, young vegetables in hard water. A little salt will harden water at once. If onions are peeled under water the eyes will not suffer with tears.

From Manual for Army Cooks, 1896, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Summer vegetables should if possible be cooked on the same day they are gathered. Vegetables must be picked over, all decayed or unripe parts removed, then washed thoroughly in cold water. When they are to be boiled they should be put into enough boiling salt water to cover them and boiled steadily until done. If the pot should need replenishing, boiling water should always be used. The vessel must be kept covered. Old and strong vegetables should be boiled in two or more waters. They must be thoroughly done, but if boiled too much they become watery. When the vegetables are cooked they should be thoroughly drained and served in hot dishes. If the water boils a long time before the vegetables are put in, it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle so that the water is flat and tasteless, and the vegetables will not look green nor have a fine flavor. The following is a time-table for cooking: TINE-TABLE FOR 00KING VEGETABLES. Potatoes, old, boiled.-.. Potatoes, new, baked ---- Potatoes, new, boiled -.. Sweet potatoes, boiled --- Sweet potatoes, baked ---- 1 I hour. Squash, boiled ------------ Squash, baked ----------. Shell beans, boiled --

From Manual for Army Cooks, 1896, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.-------------- Carrots -- i-----------------1 Nearly all these vegetables are eaten dressed with salt, pepper, and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.

From Manual for Army Cooks, 1896, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Time, twenty to thirty minutes. Wash the potatoes, and cut out the eyes and any black specks. Nick or cut off a piece of the skin at the pointed or eyed ends. Put them into a pot of boiling salt water, enough to cover them. Cover; simmer steadily until a fork will easily pierce the largest. If cooked too much they become watery. When cooked drain them thoroughly, and set the pot uncovered near the fire for five minutes to dry the potatoes, shaking them two or three times during this period. If desired to serve the potatoes mashed, peel and mash them thoroughly, and work in pepper and salt to taste, a tablespoonful of melted butter or dripping to every dozen of potatoes, and sufficient hot milk or water to make the mass about the consistency of soft dough. They should be mashed in a tin, wood, or earthen vessel, as iron discolors them. When thoroughly mixed, beat them with a large fork and pile them up lightly in a hot dish or shape the surface into a smooth mound; or, before serving, set the dish in the oven and let the top brown. It is claimed that old potatoes cook best if pult in cold water and allowed to bloil. New potatoes should be put ill boiling Nwater.

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cut off a piece at the pointed or eyed end. Put them into the oven; avoid if possible their touching one another. Bake in a uniform heat; turn each potato frequently. Potatoes should be pared when baked with meat. Lay them in the baking pan around the meat; sprinkle them lightly with salt; baste them when the meat is l)asted(. They take from fifty to sixty minutes to bake. Serve with the meat or separately. They may be boiled in their skins, peeled, and laid in the baking pan with the meat twenty-five or thirty minutes before it is done. Potatoes may be baked'in their skins in hot ashes.

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Wash potatoes well, and place in steamer or colander over a kettle of boiling water. Cover and steam until you can pierce with a fork. It takes a little longer to steam than boil, but the potato, being naturally watery, should never be cooked by boiling, if you have conveniences for steaming. When done, remove skins quickly and serve in an uncovered dish.

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Peel and slice cold cooked potatoes. Do not slice them too thin. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the potatoes; season with pepper and salt. Fry gently until they become hot, stirring them frequently.

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Wash, pare, and slice the potatoes very thin. They will hold the shape better if cut lengthwise. Lay them in ice-col(l water for ten or fifteen minutes. Drain and spread them on a dry cloth; cover with another dry cloth and press gently to dry each slice. Have brisk, but not a fierce fire. Put into a frying pan enough lard or dripping so that when melted it will float the potatoes; when this becomes boiling hot drop in the sliced potatoes, a few at a time, so as not to chill the fat. Fry to a light brown; turn if necessary. When cooked, take them up with an egg-beater or skimmer; put them into a colander and shake them an instant to free them front grease. Put them into a hot dish and season with salt.

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Prepare and boil as directed for Potatoes. cooked, take them out of the pot and dry them in the oven for five minutes. To fry cooked Sweet Potatoes.-Slice them lengthwise and fry as directed for Potatoes.

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Prepare and bake sweet potatoes as directed for They are cooked when mellow throughout. Test by gently pressing them. If the potatoes are old and watery, peel, parboil, and drain them; put them into a baking pan with a little butter or beef dripping; sprinkle them with pepper and salt, and bake. They are cooked when a fork will easily pierce the largest.

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Boil and drain the onions. Prepare a sauce as follows: Melt a piece of butter the size of an egg; as soon as it bubbles stir in gradually two tablespoonfuls of flour; keep stirring it until it is cooked; then add about one-half pint of thin cream or milk and a seasoning of pepIper and salt. Stir it until it is perfectly smooth; take it from the fire and pour it over the onions and simmer a few minutes. Young onions should be used for this dish. If the onions are strong they should be boiled in two or three waters.

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Tihe okra sl1,uld be tender. Wash it and cut off a small pieco from each end. Put it in cold water for fifteen or twenty minutes; drain and put it into a pot of boiling salt water-enough to cover it; Cover and boil until soft; drain and season with butter, pepper, and salt; or it may be served with a sauce ma(le as directed for Stewed Onions.

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Time, thirty minutes to one and one-quarter hours. Wash the parsnips; if young, scrape them; if old, pare and soak them in cold water for half an hour; if large, cut them across in two or three pieces. Put themI into a pot of boiling salt waterenough to plentifully cover them. Cover; boil steadily until tender; drain and slice lengthwise. Season them with butter, pepper, and salt, or a drawn-butter sauce. If boiled with meat, the butter and sauce may be omitted. Boiled parsnips may be placed in a baking pan with baked meat, sprinkled with pepper and salt, and browned, basting them when the meat is basted. Boiled parsnips may be mashed and served like Irish potatoes.

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Boil the lalrsnil)s until tendller; scrape off the skill all(l cut them lengthwise into slices one-quarter inch thick. Dip eall slice into beaten egg or flour. Put into a frying pan enough lard or beef dripp)ing so that when melted it will just cover the bottom of the lpan. Wllel this becomes hot put in the parsnips and fry brown on both sides. When cooked take tleni up, drain off the grease, season witl l)el)per, and serve. They may be fried without the egg or

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Scrape, wash, boil, and mash the parsnips. V/hen cold, season with salt an(l pepper and, flouring your hands, form into cakes; roll in flour and fry in boiling dripping; drain dry and serve in a hot dish.

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Time, fifteen to twenty-five minutes. The pot in which peas are to be cooked must be clean and free from odor. Shell the peas and soak them in cold water (ice water is preferable) for ten or fifteen minutes, drain, and put them into a pot of boiling salt water; cover; boil until tender.- When cooked, drain dry; season with butter, pepper, and salt. If the peas are old and tough, there may be put into the pot with them a small quantity of bicarbonate of soda. It will make the peas tender and freshen their color. A sprig of mint may be boiled with the peas. It should be removed when the peas are drained. If peas are not really in season it is more satisfactory to use canned peas, and French peas are the best.

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Wash, pare, and cut the pumpkin or squash into pieces and remove the seeds. Soak it in cold water for two hours, then put it into a pot of boiling salt waterl; cover, and boil until tender throughout. When cooked (drain thoroughly and mash it through a colander-; season with butter, pepper, and salt. If the pumpkin or squash is too hard to be easily pared, it may be first parboiled.

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Small Hubl)ard squash is best. Saw the squash in halves; scrape out soft part an(l seeds; put the halves in oven andl bake three-fourths of an hour, or until tender; serve in shell, helping from them.

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Cut the pumpkin or squash into slices and remove the seeds. Put it into a broad, shallow baking pan, with a very little water; put it in the oven and bake with a gentle heat. It requires a long time to bake, and should be d(6ne dIry. When baked, season with butter, pepper, anod salt. The slices may be pared and put into the baking pan in layers.

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Cut the pumpkin in halves, then quarters; remove the seeds, but not rind; place in baking pan with the rind down, and bake in a slow oven until tender when pierced with a fork. When done serve in rind, helping it by spoonfuls, as you would mashed

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Wash the squash, or cymling, and if the rind is tender enough to be easily pierced with the finger nail, cut it up without paring, removing the seeds. If the rind is hard, pare thinly. Soak it in cold water for fifteen or twenty minutes; then put it into a pot of boiling salt water; cover, and boil until tender throughout. When cooked, drain thoroughly and mash it through a colander; season with butter,

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If the cabbage is large, quarter it; if small, cut, it into halves. Remove the outer and all bad leaves; examine carefully for insects; wash, and soak it in cold water for half an hour. Put it into a covered pot with plenty of boiling salt water; cover. If the cabbage is old, pour off the water after it has boiled for ten or fifteen minutes and replace with fresh boiling water; add salt, and boil until tender. When the stalk is tender, it is cooked. When cooked, drain and press out the water, and season with butter, pepper, and salt. Omit the butter if the cabbage is boiled with meat. The odor of cabbage may be lessened by putting in the pot pieces of charcoal, or boiling in equal parts of milk and water, and the flavor is thereby improved. A cabbage may have the central part cut out and filled with mixed vegetables, enveloped in a cloth, and boiled as above.

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Chop the cabbage. Put into a frying pan enough lard or beef dripping so thait when melted it will just cover the bottom. When this becomes hot put in the cabbage; stir frequently to keep it from burning. When the cabbage is hot serve it.

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Boil the cabbage and cut it up fine; put it into a pot with two or three ounces of dripping or butter, three or four tablespoonfuls of vinegar, and a half pint of stock or broth, salt, black and red pepper. Cover, and simmer for fifteen minutes, stirring frequently.

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Time, fifteen to twenty minutes. Trim the cauliflower by removing the outside leaves and cutting off the stalk. Put it into cold water for half an hour; then into a pot of boiling salted water-enough to cover it, and boil until tender. Be careful to take it up as soon as tender, and drain. A drawn-butter sauce may be poured over it, or a sauce made as directed for stewed onions. One cupful of grated cheese to a pint of sauce may be melted into the sauce.

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Time, thirty minutes to one and one-half hours. Trim off the roots, wash well, and scrape off the skin. If they are young do not remove the skin until they are cooked. If the carrots are large, split or quarter them lengthwise, or cut them across in two or more pieces. Soak them in cold water for thirty minutes; put them into a pot of boiling salt water-enough to plentifully cover them. steadily until tender. When cooked, drain or dry them in a cloth, and season with butter, pepper, and salt. Tomato catsup may be added as a seasoning. If they are boiled with meat, butter may be omitted.

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Boil the carrots, cut into thin slices, and keep them warm. For about a quart of carrots, put into a pot a pint of stock or liquor from boiled fresh beef or mutton; put it on the fire, add a piece of dripping or butter twice the size of an egg, season 9281-9 with pepper and salt, and stir in two or three tablespoonfuls of blended flour; stir slowly until it comes to a boil, then put in the carrots; cover and stew gently for fifteen minutes, stirring frequently. If water is used instead of stock, double the quantity of butter or dripping.

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Cucumbers should be as fresh from the vine as possible, and eaten within twenty-four hours after they are gathered. Pare and slice the cucumbers thin and sprinkle them plentifully with salt, and let them remain for a half hour. Then rinse off the salt with cold water, drain, and put lumps of ice on top or lay them in ice water for one-half hour or longer. This will crisp them. Just before they are served drain them dry. Season with pepper, salt, and vinegar. Add olive oil if desired. Thin slices of raw onions may be mixed with the cucumbers.

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Pare and cut the cucumbers lengthwise into slices one-quarter inch thick. Put them in cold or ice water for one hour, then drain them. Put into a pot one or more tablespoonfuls of dripping or butter and enough stock or boiling water to prevent the cucumbers from burning. Season with pepper and salt, mace, or grated nutmeg; put in the cucumbers, cover, and stew gently for thirty minutes, frequently stirring to prevent burning.

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stew is done, pour over it one-half cupful of milk previously thickened with flour and water and seasoned with pepper, salt, mace, or grated nutmeg. Let it boil up once, constantly stirring; then add the juice of half a lemon or a teaspoonful of vinegar.

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Pare and cut the cucumbers lengthwise into slices not quite one-half inch thick. Put them in cold or ice water for one hour. Wipe each slice dry with a soft cloth, sprinkle with pepper and salt, and dredge them with flour. Put into a frying pan enough butter, beef dripping, or lard so that when melted it will just cover the bottom of the pan. When this becomes hot, put in the cucumbers and fry both sides a light brown.

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Time, thirty to forty minutes. Corn for boiling should be full grown, but ya ilg and tender. Sugar corn is the most desirable. When the grains become hard it is too old for boiling. Test by piercing the grain, when the milk should escape in a jet. Clean by stripping off the outer layer of shucks, turn back the inner shucks, pick off the silk, bring back the inner shucks over the grains, tie the ends. This process preserves the sweetness of the corn. Put the corn into a pot of boiling salt waterenough to cover it. Cover and boil long enough to cook. Any exposure to heat after this is accomplished injures the corn. When cooked, cut off the stalk close to the cob and remove the shucks. Cold boiled corn may be cut from the cob and fried, or fried mixed with mashed potato. Green corn may be cooked in the shuck in hot ashes. Time, about one hour.

From Manual for Army Cooks, 1896, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the corn from the cob by passing a sharp knife lengthwise through the center of each row of grains; then with the back and pointed end of the knife scrape the grains free from the hull. Put it into a pot, barely covering it with cold milk; season with butter and salt, and, if common field corn, Cover and stew gently until very tender. Stir frequently to keep it from burning. cooked season with pepper. Stock or the liquor from boiled fresh beef may be substituted for milk.

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Time, from one to three hours. Winter beets should be soaked over night in cold Wash the beets; do not scrape or cut them. If a knife enters them before they are boiled they will lose much of their color and quality. Put them into a pot and cover plentifully with boiling water. Cover and boil steadily until tender. When cooked, put them into cold water and rub off the skins. This should be done quickly. If large, slice them; if young, split them lengthwise. Put them into a hot dish and season with pepper, salt, and butter. Or, after they are sliced, mix one large spoonful of melted dripping or butter with four or five of vinegar and a seasoning of pepper and salt; let it boil up once and pour it over the beets. Beets may may be sliced and served with vinegar. Beets may be baked, turning them three or four times. Time for baking, four to six hours.

From Manual for Army Cooks, 1896, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Time, about thirty minutes. String the beans carefully and cut each pod crosswise in two or three pieces; wash and soak them in cold water for fifteen or twenty minutes; drain and put them into a pot of boiling salt water-enough to cover them; cover, and boil until tender. cooked, drain and season with butter, pepper, and String beans may be boiled with bacon; in this case the butter and salt may be omitted.

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Time, thirty to forty minutes. Shell the beans and put them in cold water for fifteen minutes; drain and put them into a pot of boiling salt water--enough to cover them; cover, and boil until tender. When cooked, drain them in a colander and season with butter, pepper, and salt.

From Manual for Army Cooks, 1896, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a pint of shelled beans until tender, with three slices of onion, and drain. Put into a pot a piece of dripping or butter the size of an egg. When the dripping or butter becomes hot, put into it an even tablespoonful of minced onion and fry it; then put in the beans; add hot stock or water enough to half cover the beans; stock is preferable. Cover closely and simmer fifteen minutes. Just before dishing them, stir in a handful of minced parsley. Do not allow the parsley to boil, as boiling spoils its color.

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Soak one pint of beans in water over night. In the morning drain off the water and cover with fresh warm water. Two hours before dinner drain again, cover them with boiling soft water and drain again after boiling them thirty minutes. Cover them once more with boiling water and boil until tender. Add a teaspoonful of salt after they have been boiling an hour. When done drain and dredge with a tablespoonful of flour. Salt and pepper to taste.

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Spinach, young beets, turnip tops, mustard, nettle, narrow dock, lambs' quarters, dandelion, mountain cowslip, kale, cabbage, poke, sprouts, etc. Pick the greens over carefully; wash in three or four waters, and soak them in cold water for thirty minutes; drain well and put them into a pot of boiling salt water, enough to cover them.

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greens are light, such as spinach, etc., press them down until the pot is full. Cover and boil steadily until tender. When cooked, drain in a colander and press out the water. Season with butter, pepper, and salt. · If the greens are young they should cook in twenty minutes; if they are old, add to the water a small quantity of bicarbonate of soda; boil them for ten or fifteen minutes; turn off the water and replenish with boiling water; add a little salt. Poached egg or hard-boiled egg sliced may be placed on top of the greens when served. Greens may be boiled with salt pork, corned beef, bacon, or ham, putting them into the pot in time to be done with the meat. They may be served separately or with the meat.

From Manual for Army Cooks, 1896, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel by pouring boiling-hot water over them, when the skin will easily come off. Cut up the tomatoes, rejecting the unripe and hard parts; put them into a pot, preferably tin or porcelain lined; season with butter, pepper, and salt, and, if the tomatoes are very acid, enough sugar to partially counteract the acidity, but not enough to sweeten them. and stew gently for three-quarters of an hour, frequently stirring. The stew can be thickened with bread crumbs or rolled cracker. Minced onion cooked with the tomatoes improves the flavor of the stew; or the minced onion may be fried and then cooked with the stew. A mixture of equal quantities of tomatoes and young corn, cut from the cob, may be cooked as above.

From Manual for Army Cooks, 1896, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Time, twenty minutes to an hour. Wash the turnips; if young, peel them, and if old, pare thickly. Slice or cut them into pieces of uniform size. Soak in cold water for thirty minutes; put them into a pot with enough boiling salt water to cover them plentifully. Cover; boil steadily until quite tender. Drain thoroughly; season with butter, pepper, and salt. If they are boiled with meat, butter may be omitted. Young turnips may be served whole, with a drawn-butter sauce. Boiled turnips may be mashed and served like Irish potatoes.

From Manual for Army Cooks, 1896, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Succotash is made with green corn and beans, the proportion being two-thirds corn to one-third beans. String beans may be used. Cut the corn from the cob and shell the beans. If string beans are used, string and cut them into half-inch pieces. Put them into a pot of boiling salt water-enough to cover them. Cover and stew gently until tender, stirring frequently. When cooked, drain. To two quarts of succotash add about one-half pint of milk, then stir in a piece of butter or dripping about the size of an egg, and one or inore tablespoonfuls of blended flour. Stir it constantly until it boils up once. Season with pepper, alnd also salt, if necessary. Succotash may be made of dried beans and dried corn. They must be soaked over night in hot

From Manual for Army Cooks, 1896, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slaw should be made from firm cabbage. Trim, pick, and wash the cabbage. Shred it very fine. The stalk should not be used. It may be served without any dressing or with vinegar, pepper, and salt. It may be eaten hot or cold.

From Manual for Army Cooks, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape roots, dropping in cold water that they may not change color. Cut in one-inch pieces. Cover with hot water and stew until tender. Drain off two-thirds of the water. Stew ten minutes longer. Add pepper and salt.

From Manual for Army Cooks, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash'one-half peck in several waters, to free it from grit, etc. Pick over carefully and cut off the roots. Wash again and (drain, shaking out all remaining water. Put it in a kettle and add a cup of Cover kettle, place over moderate fire, and allow spinach to steam twenty minutes. Drain in colander, turn into chopping bowl, and chop fine. It can not be too fine. Place it in a saucepan, with one tablespoonful of dripping or butter, salt and pepper to taste, stirring until very hot.

From Manual for Army Cooks, 1896, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the mushrooms as directed for stewing. Put them into a greased tin or earthen baking dish, gills upperInost. Put a piece of butter, beef dripping, or lard, preferably butter, around the stems, and season with pepper and salt. Put the dish into the oven and bake in a uniform heat. Exercise care that they do not burn.

From Manual for Army Cooks, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the mushrooms as directed for stewing. Heat in a frying pan enough dripping or butter to thinly cover the bottom; put in the mushrooms and fry both sides a golden brown. When cooked, put them into a hot dish and keep warm, and make a gravy as follows: Heat in the frying pan about half a cupful of stock or gravy, then stir in one or two tablespoonfuls of blended browned flour; keep stirring until it comes to a boil; season with pepper, salt, and pour it over the mushrooms.

From Manual for Army Cooks, 1896, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select mushrooms of uniform size. Wipe them clean with a soft cloth; peel, commencing at the edge and finishing at the top; cut off the lower part of the stem; put them into a tin or earthen vessel and half cover them with cold water, and stew gently for fifteen minutes, frequently stirring to prevent burning. Season with pepper and salt. When the stew is done stir into it one or more tablespoonfuls of dripping or butter, previously cut into small pieces, and rolled in flour; stir three or four minutes. Do not let it boil.

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3 tablespoonfuls oil. 1 teaspoonful mustard. Yolk of 1 egg. j to I teaspoonful salt. 1 tablespoonful vinegar. Rub together the oil and egg; it is better to first beat the egg; then rub in the mustard, then the salt, and lastly the vinegar, gradually. A few grains of cayenne pepper may be added. A boiled Irish potato (mashed fine) may be substituted for the yolk of the egg. If the oil and egg or potato do not mix well, a few drops of vinegar will facilitate the process. Instead of oil, there may be used melted butter, cream, or the juice from boiled ham. When about to serve the salad, pour over the dressing. This dressing may be used with every species of lettuce, chicory, endive, water cress, celery, cabbage, dandelion, onions, tomatoes, etc.; cold boiled cauliflower, beets, string and dried beans (boiled or baked), corn, potatoes, etc.; chicken, turkey, lobster, crab, boiled or baked salmon, shrimp, etc.

From Manual for Army Cooks, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boil steadily for two or three hours, or until tender. Drain, and season with butter, pepper, and salt. Boiled beans may be prepared( as follows: After they are drained return them to the pot, pour over them about a half pint of hot stock, gravy, or the liquor from boiled beef or mutton; add two tablespoonfuls of butter and a seasoning of salt; put the pot over the fire, stir gently for five minutes, then add two teaspoonfuls of chopped parsley. Or, add to the beans about six to eight ounces of dripping or butter; stir, and when the butter is melted, season with pepper, salt, two teaspoonfuls of chopped parsley, and one teaspoonful of vinegar, and stir gently to mix the seasoning.

From Manual for Army Cooks, 1896, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and drain the beans. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the beans and fry brown; stir themn occasionally so that they will brown uniformly.

From Manual for Army Cooks, 1896, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pints dried peas. 3 pounds bacon or salt pork. Pick over the peas; wash and soak them over night in cold water; drain and put them into a pot with the meat, the latter previously cleansed; cover and boil gently. Remove the scum as it rises. When the peas become soft, drain, mash, and put them into a baking dish, smooth the top, place the meat on top, put the dish into the oven, and bake brown. The liquor from the peas may be strained, and thickened with Indian meal (about four or five tablespoonfuls to a pint), and boiled gently about an hour. When cold it may be sliced and fried.

From Manual for Army Cooks, 1896, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart peas. 4 onions, sliced. j pound bacon or fat salt pork. 2 tablespoonfuls sugar. 6 or 8 ounces, or enough oatmeal mush to thicken the mixture. Cleanse and cut the meat into half-inch pieces; put it into a dry pot over the fire with the sliced onions and fry brown, stirring constantly.

From Manual for Army Cooks, 1896, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boil gently until the peas become quite soft, stirring frequently; then stir in gradually the oatmeal, simmer for twenty minutes, and serve hot.

From Manual for Army Cooks, 1896, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice is generally spoiled in boiling, being reduced by the process to a gelatinous or a watery mass. The theory of its being cooked properly appears to be to use considerable water for boiling it partially done, then to drain off the water that may readily separate from it. The moisture that may then adhere to the rice is, in further cooking, either absorbed by the rice in swelling or evaporated. One pound of rice contains about three and onehalf times as much food as one pound of potatoes. One pint of rice will swell to three pints when cooked an(l increase in weight from fourteen ounces to two pounds. Time, thirty minutes. One pound of rice; four quarts of boiling water; four teaspoonfuls of salt. Pick the rice over carefully and wash it clean in one or two cold waters; drain and put it into the pot of boiling water, adding the salt.

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boil steadily for fifteen minutes, then thoroughly drain off the water and cover the pot and put it into another vessel of boiling water and steam it for ten minutes. Uncover the rice, steam five minutes longer, and it is cooked. If the above is not practicable or convenient, proceed as follows: After the rice has been boiled for fifteen minutes and drained, wipe out the pot, and sprinkle a little salt over the bottom of it and rub it with a dry cloth. Empty out or throw away any remaining salt; put in the rice; cover and put it into a slow oven or set it near the fire for fifteen minutes to dry and swell. The rice should not be stirred while cooking and drying. Rice cooked as above may be eaten with butter, salt, gravy, curry powder, or curry powdler blended with gravy, or stock or tomato sauce, milk, sugar, or sirul), ground( cinnamon, or grated nutmeg.

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The rice shoul( be thoroughly washe(l and then placed in a pot with plenty of water (latter at boiling point); boil without touching the rice twenty minutes; throw into a colander, covering same; let stand several minutes, this serving a double purpose-allowing rice to drain as well as steam. The three cardinal points essential to a satisfactory result are repeated in order to accentuate: First, water boiling from start to finish; second, rice undisturbed while cooking, that grains may not be broken; third, thoroughly drained. By following these directions every grain will be found separate and dry, like a first-class mealy potato. In order to see whether or not the rice is done, take out one of the grains an(l press it between the fingers; if well done it will mash easily and feel perfectly soft.

From Manual for Army Cooks, 1896, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two or three ounces of dripping or butter; one pound of rice; two ounces of onion, minced(; one quart of stock, gravy, or the liquor from boiled beef; black pepper and salt; a pinch of cayenne pepper or its equivalent in chile colorado or curry powder. Pick over and wash the rice carefully.

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dripping or butter into a dry pot and when hot put in the minced onion and fry a light brown, constantly stirring it; then add the stock, rice, etc., with seasoning. Cover and stew gently for fifteen or twenty minutes, stirring frequently to prevent burning, and serve as soon as the rice is tender. If the stock, etc., is absorbed before the rice is done, add more (hot) to keep it moist. Cheese may be added as follows: When the rice is done, stir in two or three ounces of grated cheese; let it remain on the fire for one or two minutes, constantly stirring without letting it boil; or, the grated cheese may be sprinkled on the rice after it is dished.

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1 pound rice. 2 tablespoonfuls salt. ½ pound suet (chopped). 2 tablespoonfuls sugar. 2 quarts water. 2 gills molasses or sirup. Time, twenty minutes. Pick over, wash, and drain the rice; put it iIto a pot of boiling water-enough to plentifully cover it, adding the suet, salt, and sugar. Cover, and boil for fifteen minutes. Mix gradually and thoroughly the flour, water, and molasses. Stir this into the boiled rice and boil for about five minutes, stirring frequently.

From Manual for Army Cooks, 1896, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil sufficient rice and let it stand until cold, then cut into slices of proper thickness and fry to a nice brown, turning it carefully so as not to break the slices. This is an excellent breakfast dish.

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Hominy sufficient to one-quarter or one-third fill the vessel in which it is to be boiled; cold water sufficient to fill up the vessel; a little salt. Pick the hominy over carefully; wash it clean and free from husk; soak it all night or ten or twelve hours in cold water. 9281-10 Put it, and the water it was soaked in, into a pot, adding the salt; cover and boil slowly all day and as far into the evening as the fire is kept going, and it may be left on the fire all night in order to complete its cooking. The next morning it may be served for breakfast, and eaten with salt, or with butter or sirup; or, the cooking may continue until dinner time. In cold weather it may be packed in wooden or earthen vessels, and rewarmed as wanted. Care must be taken while boiling the hominy that it does not burn; it is better to boil it on the back of the stove where the heat is not great; when necessary to replenish with water add boiling water carefully. When hominy has been boiled as directed above, it should, when cold, be an agglutinated, moist mass and free from water. An earthen vessel is the best for boiling hominy, as it answers for keeping the hominy in after it is cooked. Cold boiled hominy may be fried in butter, beef dripping, or lard. When put into the frying pan season with pepper and salt, stir occasionally until it is heated throughout, then press it down lightly, and fry it until the under side is browned. When done put a hot dish bottom up on the pan, turn over pan and dish and remove the pan, leaving the hominy in the dish, the brown crust uppermost.

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One heaping teaspoonful of salt to one quart of wheat. Cover the wheat with cold water and let it soak over night in a cool place. In the morning put the wheat, with the water it was soaked in, into a pot. Cover closely and cook gently until soft, stirring it frequently to prevent scorching. It should cook in from one to one and one-half hours. If necessary to replenish the water, add boiling water carefully. When cooked it should be a moist mass. Hot milk may be used instead of water, to be added as evaporation takes place. It is safest, in order to prevent scorching, to cook it in a double boiler.

From Manual for Army Cooks, 1896, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hominy grits may be prepared and cooked in the same manner as cracked wheat. It may be baked as follows: To a pint of boiled hominy grits, cold, add two eggs well beaten; a small piece of butter and sufficient boiled milk to make a moderately thin mass. Put into a baking dish, and bake thirty

From Manual for Army Cooks, 1896, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two quarts tepid water and soak over night. In the morning put it in a boiler and boil one hour. Season with salt and pepper to taste. Pour into a square mold and put away to cool. When cold, cut into slices, dust each slice with flour, and fry in fresh dripping until a light brown.

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1 cup Indian meal. 2 quarts boiling water. 1 tablespoonful salt. To prevent the meal from lumping, mix it with sufficient cold water to make a thin batter, then gradually pour in the batter so as not to reduce the water below the boiling point, stirring it in with a wooden spoon or round stick. Cover closely and let it cook gently from one to two hours, stirring frequently or continuously, to prevent scorching. The mush should be made thick. When finished, if too thick, add boiling water carefully. Cold mush may be cut into slices from one-half 'to three-quarters of an inch thick, and fried brown on both sides in hot beef dripping, lard, or butter. Before frying, each slice may be dipped into beaten egg (salted), then into bread or cracker crumbs. The best way to make mush for frying is to put two quarts of water on the fire to boil. Stir into a quart of cold milk or water one pint of corn meal and two teaspoonfuls of salt. When the water boils pour in the mixture gradually, stirring it well in. Let it boil half an hour, stirring continuously to prevent scorching. Set aside to cool, and when cold cut into slices three-quarters of an inch thick and fry; or the slices may be dipped in egg and crumbs as above.

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Wipe the macaroni carefully, and break it into convenient lengths; put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boiling; drain at once and season with butter or dripping. If a flavor of onion is desired, boil with it two onions for each pound of macaroni. The liquor drained from the macaroni may be used for broth or soup. Or, as soon as the butter and flour bubbles, gradually pour in one quart of boiling water, stirring it until it becomes smooth; season with pepper and salt; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish the macaroni and pour the fried onions over it. Boiled macaroni may be served with tomato sauce as follows: For one pound of macaroni put into a pot half a can of tomatoes, or twelve large fresh ones, one-half a pint of stock, gravy, or broth, a little thyme and parsley, six whole cloves, a sliced onion, cayenne pepper, and salt. Cover and simmer for one hour, stirring frequently; drain and press the mixture through a sieve; then stir well into it about two ounces of dripping or butter and one ounce of flour, previously mixed smooth over the fire; pour it over the macaroni.

From Manual for Army Cooks, 1896, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and drain the macaroni and with it fill by layers a greased earthen dish, seasoning each layer with minced fat pork or butter, grated cheese, mustard, pepper, and salt; add bread crumbs for the top layer. Cover and bake with a moderate heat for half an hour. Remove the cover, and when the top is brown serve in the baking dish.

From Manual for Army Cooks, 1896, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape and wash well the green stalks that are not fit to be used on the table. Cut in pieces one inch long and soak in cold water. fifteen minutes. Place in saucepan of boiling water, with one teaspoonful of salt, and boil thirty minutes. When done, drain and throw into cold water while you make the sauce. Put one tablespoonful of dripping in frying pan, melt, and add one tablespoonful of flour. Mix smooth. Add three tablespoonfuls liquor in which celery was boiled; salt and pepper to taste. Add celery to sauce, stir until heated through, and serve.

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Peel and slice thin and sprinkle each slice with pepper and salt; pile up evenly and put tin plate over and weight on top to press out juice. Let stand one hour. Dip each slice in flour, sprinkle with salt and pepper, and fry in a frying pan in which have been thoroughly heated three tablespoonfuls of dripping. Fry eggplant on both sides, and as fat is consumed add more, allowing it to heat thoroughly before putting in the plant. These slices may be rolled in bread crumbs if preferred; or a mixture of flour and crumbs is good. Drain slices on brown paper when done, and serve hot.

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Take large plants, cut in two lengthwise and remove inside, leaving one-half inch thickness of peeling. Chop fine and mix well with an equal quantity of bread crumbs. Salt and pepper to taste, and a little brown sugar. Cook this mixture in dripping or butter in a frying pan, stirring constantly. Cook ten minutes, fill shells with this, and bake in oven half an hour; serve in shells.

From Manual for Army Cooks, 1896, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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French artichokes have a large, scaly head like a pine cone. Strip off coarse, outside leaves, cut the stalks off an inch from the bottom, wash well in cold water, throw in boiling water, with a teaspoonful of salt, and boil slowly until outside leaves are tender. Take from the pot and place upside down on a platter to drain. Arrange on a heated dish, tops up, and serve with sauce.

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Wash and scrape, throw into cold water, and soak two hours. Cover with boiling water and boil until tender. Watch closely or they will harden. Serve with sauce.

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Wash well in cold water. Cut into pieces one inch long. Cover with boiling water and boil thirty minutes, in covered vessel. Drain in colander and place in saucepan, with pepper, salt, and a little Let it just come to a boil once, and serve.

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Cut stalks of equal length, scraping white parts and rejecting all woody pieces. Tie in bunch or bunches and boil thirty minutes or until tender. Have ready six or eight slices of toast. Dip in asparagus liquor and lay on hot dish. Drain aspar: agus, lay upon toast, open the bunches, and salt and pepper to taste.

From Manual for Army Cooks, 1896, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 measure oatmeal. 3 measures fresh, cold, Salt in proportion of 1 level clear water. teaspoonful to each quart of water. Put the salt in the water, and bring the water to a Then pour in the oatmeal gradually with one hand while stirring with the other, and keep stirring till the mixture commences to thicken, when stop stirring and place it at the back of the range, closely covered, where it will keep hot, just simmering, for twenty-five or thirty minutes. Serve it in a warmed, covered dish. The water should be fresh and clear, not taken from the water back or from the teakettle, where the life has been boiled out of it. The stirring should cease after it has been placed at the back of the range; too much stirring spoils the porridge, making it pasty, unsightly, and unpalatable. The utensil in which the porridge is made should be scrupulously clean, and free from odor. Any odor in the utensil or in the water will impair the clean flavor that good porridge should have. The three measures of water prescribed will usually be about the proper proportion. The shape of the utensil and the amount of evaporation allowed during the process of cooking are to be considered; the aim should be to have the porridge somewhat thin-it should certainly not be hard and thick. The flavor is better when moderately thin. For oatmeal gruel use five measures of water.

From Manual for Army Cooks, 1896, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and pick over the prunes, rejecting imperfect ones; put them to soak over night in the water (cold) they are to be cooked in, using only enough water to cover them. Put the prunes on the fire where they can just simmer during three hours (prunes require longer cooking than other dried fruits because of their thick skin). Do not let them boil, nor use a vessel of iron. Keep them closely covered. If carefully cooked they present a plump appearance and are not broken or burst (this defect gives them a slovenly look, the reverse of appetizing). As the prune contains much sugar, more should not be added; the fruit taste is more prominent without additional sugar. If, however, increased sweetness is desired, the sugar should not be added till about five minutes before taking off the fire.

From Manual for Army Cooks, 1896, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash them thoroughly and soak them over night in the water (cold) they are to be cooked in, using only enough water to cover them. Put the fruit on the fire in a vessel not iron (an earthenware stone jar, well glazed, is very suitable) and simmer slowly (do not boil), closely covered, for two hours. Do not stir to break the fruit, and thus render it unsightly. When the fruit is cooked put in plenty of sugar; let it then cook five minutes. If sugar is added before the fruit is cooked it hardens it. Dried peaches require more washing and rubbing than any other fruit in order to free the skin from fuzz, but the rubbing should not be so hard as to take off the skin, which contains the principal flavor of the peach. The richest and best dried peaches are those dried with the skins on. The skins, however thick, entirely dissolve in cooking, and are imperceptible when the fruit is well stewed. Apricots require much sugar; it should be supplied liberally. During hot weather fruit is liable to sour when put to soak over night; to avoid this put it in the refrigerator while soaking. Flavoring should be used sparingly, and varied from day to day. Those especially recommended are allspice, cloves, cinnamon, mace, ginger, slices of lemon, or extract of lemon. If extract is used it should be added just before removing the fruit from the fire. Dried fruits are a convenient and wholesome vehicle for sugar as a food; any kind of sugar may be used, but on account of the peculiar flavor it gives many persons prefer a brown sugar, grade extra C. All cooked fruits are better served cold. After they have been prepared, as here directed, they may also be used in many ways for pies, puddings, etc.

From Manual for Army Cooks, 1896, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick the berries carefully; then wash them in cold water; drain. Put them into fresh cold water and soak for five or ten minutes; drain, and then put the fruit into a well-covered vessel (not iron), with sufficient boiling water to cover it. Stew rather quickly, stirring occasionally until soft.

From Manual for Army Cooks, 1896, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the rhubarb and cut it into pieces one inch long. Do not peel it. Allow one pound of sugar to each pound of rhubarb. Put rhubarb into saucepan, cover it with sugar, and put on back part of fire until sugar melts. Then bring it to boiling point without stirring. Turn it all out to cool and it is ready for use. Eggs are best twelve hours after they have been laid. They are good when translucent or will sink in water. They should be kept in a dry, dark, cool place. They may be kept for months by packing them (without touching one another) in salt, the small end down. When eggs are cooked in a frying pan the pan must be particularly clean. When butter, beef dripping, or lard is put into the pan over the fire, it should be tossed about gently to melt it evenly, and to prevent it blackening. As soon as melted the eggs should be turned into it.

From Manual for Army Cooks, 1896, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the eggs clean with a wet cloth and put them into boiling water. If wanted soft, boil steadily for three or four minutes; if hard, from five to ten minutes. Eggs may be put into cold water over a brisk fire, and when the water comes to a boil taken up and served. Time, about ten minutes.

From Manual for Army Cooks, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat in a frying pan over a good fire enough beef dripping or lard so that when melted it will cover the bottom of the pan one-quarter of an inch deep. Break the eggs gently into a saucer or small plate, and slip them carefully, one at a time, into the hot fat until the bottom of the pan is covered, taking care not to allow the eggs to adhere together. Lose no time putting the eggs into the pan. The eggs are first emptied into a saucer to keep the yolks from breaking and to detect the bad ones.

From Manual for Army Cooks, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The fire must be brisk, as the quicker an omelet is made the better, and the less butter it requires. If the frying pan needs cleansing, instead of washing, heat it and wipe it very clean with a coarse towel. 1 cupful of milk or cream. Pepper, butter. Separate the yolks and whites of the eggs; the whites beaten to a stiff froth. Beat the yolks; mix in the pepper and salt; add butter half the size of an egg, and work them to a smooth thick batter; stir in the milk; lastly, stir in lightly the beaten whites. Heat in a frying pan a piece of butter the size of an egg; when it becomes hot pour the mixture gently into the pan. As the omelet begins to "set," loosen it with a thin-bladed knife from the sides and bottom of the pan. It should cook in ten or twelve minutes. Or, put the frying pan into a hot oven when the middle of the omelet is set, and bake to a delicate brown. When cooked, to turn it out, proceed as follows: Put a hot dish bottom-up on the pan, hold the handle of the pan with the right hand, back of the hand down, spread the left hand back uppermost on top of the dish, turn both hands, emptying the omelet into the dish, the browned side uppermost. It should be eaten at once, as it falls rapidly. It may be eaten with pepper and salt or powdered sugar or sirup. Minced ham, tongue, and fish are sometimes mixed with omelet batter and cooked as above. To make jam omelet, as soon as one side becomes brown, spread it over with jam, double, and serve.

From Manual for Army Cooks, 1896, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is advisable not to poach more than three or four eggs at a time; preferably one. Nearly fill a frying pan with cold water, adding two teaspoonfuls of salt and one tablespoonful of vinegar to a quart of water. When the water boils, break a fresh egg into a saucer or small plate, slip, it carefully into the boiling water, and as near the surface as possible. Dip up some boiling water with a spoon and pour it over the egg. Boil gently for three or four minutes. When cooked take it up with a perforated skimmer, giving the. skimmer a light shake over the pan to drain the water. Lay it on toasted bread and sprinkle with pepper and

From Manual for Army Cooks, 1896, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remarks on Breakfast Rolls. The following rules are to be observed in making all rolls: The dough must be prepared the night previous. It must be well kneaded, and be placed where the temperature is even, and never be allowed to chill. In winter wrap the pan containing it in a blanket and set near the stove. In summer cover top of pan with a cloth. After the morning kneading, the dough must be set to rise in a warm place about an hour before it is made into rolls for baking. The oven in which the rolls are baked must have a moderate and even heat maintained during the process of baking. Baking pans must be clean, and well greased with dripping or lard.

From Manual for Army Cooks, 1896, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts sifted flour. 1 large teaspoonful salt. 1 large teaspoonful dripping or lard. 1 cup good yeast. Tepid water (milk and water preferable) to make a soft dough. Make sponge as follows: Rub the dripping or lard into the sifted flour, mix in the salt, then the yeast and enough tepid water, or milk and water, to make a soft deugh. Knead thoroughly and set to rise over night, the top sprinkled with flour. In the morning again knead the dough and set to rise again. When risen, knead again until the dough feels light and puffy; then with floured hand break or pinch off pieces about the size of an egg, shape each piece into a ball, put into pan, and bake in a moderate oven fifteen or twenty minutes to a light brown.

From Manual for Army Cooks, 1896, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts sifted flour. 1 cupful fresh yeast. 1 large tablespoonful sweet lard. Enough boiled milk (cold) to make a soft dough. Mix as directed in breakfast rolls, and let it rise all night. Knead well in the morning. Let it have a second rising. Roll the dough to about one-half inch thickness and cut into circular pieces.

From Manual for Army Cooks, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts sifted flour. 1 large teaspoonful salt. 4 large teaspoonfuls baking 1 tablespoonful dripping powder. or lard. Cold water (sweet milk is preferable) enough to make a soft dough. Put flour into a deep dish; mix into this the baking powder and salt; then rub in the dripping or lard. Put in enough cold water or milk to make a soft dough. Handle as little as possible.

From Manual for Army Cooks, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quickly into a sheet three-quarters of an inch thick. Cut into circular cakes, with a floured biscuit cutter, or an empty can; roll the dough that is left into a sheet, and recut. * In using baking powder the directions printed on the packages should be strictly followed, as one teaspoonful of some powders is as strong as two teaspoonfuls of others. Lay the biscuits thus cut into a well-greased baking pan close together and bake five or six minutes in a quick oven until they are browned.

From Manual for Army Cooks, 1896, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups sifted flour. 2 cups milk. 1 egg, well beaten. 1 tablespoonful sugar. 3 teaspoonfuls baking powder. Ilnto the sifted flour mix the baking powder, salt, and sugar; add the egg and milk enough to make a thick batter. Drop the mixture into greased muffin rings and bake.

From Manual for Army Cooks, 1896, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge of one quart of Graham flour, three-quarters of a cup of yeast, one quart of warm water, and one cup of molasses. Set it in a moderately warm place to rise over night (or six or eight hours), then mix the sponge with white flour into a stiff dough, let it rise a second time, then make it into loaves to rise for baking.

From Manual for Army Cooks, 1896, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts corn meal. 2 quarts rye flour. ½ pint molasses. i pint strong fresh yeast; tepid water. Sift the corn meal and rye flour into a deep pan or bowl; mix them together, adding the salt; mix into the molasses one-half pint of warm but not hot water; then stir into it the yeast and pour it into a hole previously made in the middle of the meal; work into it with a spoon enough of the flour to make a thick batter; sprinkle the top with rye flour. Cover the pan with a thick cloth and set it in a warm place for three or four hours to rise. It is light enough when cracked all over the surface. Then pour gradually into the middle of the batter about a pint of warm but not hot water; mix it thoroughly through the dough till it becomes a round mass. Sprinkle rye flour over it; flour the hands and knead it thoroughly, frequently turning it over, for half an hour, or until it ceases to adhere to the hands. Sprinkle it again with rye flour; cover, and set it in a warm place to rise. When perfectly light the dough will stand high and the surface will be cracked all over. Put it at once into a deep tin or iron pan, greased, and bake about two hours; as soon as baked wrap it in a clean coarse towel, wet with cold water, and stand it on end till cool. It is important that the oven should be ready and of the proper heat, so that the dough may be put in as soon as it has completely risen the second time. When dough has done rising it will fall if not put at once into the oven. If the dough has stood so long as to sour, dissolve a level teaspoonful of soda in sufficient warm water; sprinkle this over the dough and knead it well in and put it into the oven as soon as possible. Excellent bread may be made as above of equal quantities of corn meal, wheat and rye flour; or, of one part of corn meal and three parts of wheat

From Manual for Army Cooks, 1896, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As corn meal contains very little gluten, wholesome and palatable bread can be made of it without the use of any material to lighten it, using only salt and water to mix it. If corn meal is not fresh, a better bread can be made from it by scalding the meal.

From Manual for Army Cooks, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corn bread will often be found more desirable than wheat bread. It is much healthier for those engaged in muscular exercise, more easily digested, and more apt to be successfully prepared. An excellent recipe is the following: Corn meal, two quarts; salt, two teaspoonfuls; mix rapidly with boiling water, and stir till it drops lightly from the spoon. This may be baked in an ordinary Dutch oven, or, in thin cakes, in a frying pan. Eaten either warm or cold.

From Manual for Army Cooks, 1896, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart meal. 2 teaspoonfuls salt. 2 tablespoonfuls melted lard. Sufficient warm water (but not hot enough to scald meal) or warm milk to make a thick batter. Put meal in a deep dish; mix in the salt; pour in sufficient warm water or milk to make a thick batter; last add the melted lard, beat thoroughly, and bake in a well-greased pan in a quick oven. By the addition of more warm water or milk the batter can be thinned down and a griddle cake made from above recipe.

From Manual for Army Cooks, 1896, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Should wheat bread be desirable it is better to use the patent self-raising flour; this only requires to be gradually mixed into a thin batter with cold water, and may be baked in a Dutch oven, or, into biscuits or hot cakes, in a frying pan. It makes most delicious bread and biscuits. The addition for self-raising flour is baking powder and salt, in proper proportions, which makes it cost about 1, to 2 cents more per pound than the straight flour. Remember, always, that to bake in an oven (or Dutch oven) you must have the heat on top of as well as under the oven. 9281-11

From Manual for Army Cooks, 1896, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart boiling water. 1 tablespoonful salt. 8 large potatoes. 8} quarts flour. i cup yeast, or * cake compressed yeast. Cover potatoes with boiling water and cook half an hour. Drain and mash. Pour boiling water on them and let stand until blood warm. Add the yeast and three quarts flour, beating with a spoon. Cover bowl with cloth and board or tin cover, and let it rise over night (nine or ten hours).

From Manual for Army Cooks, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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morning beat in salt and half remaining flour, and use flour left for kneading bread on board. Knead twenty minutes to half an hour. Put dough back in bowl and cover. Let rise to double its size. Shape into loaves and let rise to double their size originally. Bake one hour in a moderate oven.

From Manual for Army Cooks, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint yellow corn meal. j cup yeast. 1 salt spoonful soda. j cup molasses. 1 pint rye meal. Put corn meal in a bowl and scald with boiling water just enough to wet it. Let stand ten minutes, and add cold water enough to make soft batter. When lukewarm add yeast, molasses, salt, soda, and rye flour. Beat well and let rise over night or until it cracks open. Stir it down, and put in a grbased and floured tin to rise again. Sprinkle flour over top. Bake in a moderate oven two hours.

From Manual for Army Cooks, 1896, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 large potatoes. 1 quart boiling water. J cup salt. Peel and grate potatoes as rapidly as possible, so they will not turn dark. Pour on the boiling water and cook half an hour. Add sugar and salt shortly before it is done. When sufficiently cool, put in any good yeast to raise it. Stir well together. The next day it will be light as foam, and one teacupful will be enough to raise four or five loaves. Keep in a cool place, and in summer renew every fortnight.

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1 pint hot mashed potatoes. + pint flour. I pint salt. i pint hops (light measure). I pint sugar. 4t quarts boiling water. j pint yeast (or 1 cake compressed yeast). Put hops in stew pan with one pint boiling water and boil twenty minutes. Mix potatoes, sugar, flour, and salt, and strain hop water on them. Beat this mixture well and add the four quarts boiling Let this stand until blood-warm, add yeast, and stir well. Cover the bowl and let stand twentyfour hours. Skim and stir the yeast several times, place in jugs, and cork tightly. Keep in cool place. 8 ounces bicarbonate of soda. 4 ounces cream of tartar. 4 ounces cornstarch. Roll smoothly and mix thoroughly.

From Manual for Army Cooks, 1896, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the pan or griddle has been unused for some time cleanse thoroughly with soap and hot water, then wipe dry with a towel, and, lastly, rub thoroughly with dry salt to remove all moisture. If the griddle is clean and smooth, only occasional greasing will be required; the best way is with a clean rag containing butter. The griddle must either be scraped or greased after each cake is cooked. Pancakes should be fried in a small pan. When the cake is cooked on one side, turn, and cook it on the other. When yeast is an ingredient and the batter rises over night, the articles to be stirred in the morning should be added thirty minutes before the cakes are to be cooked. The batter should be removed gently from the vessel to the griddle with the least possible disturbance to the batter. Baking powder and sweet milk may be substituted for soda and sour milk.

From Manual for Army Cooks, 1896, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sour milk. 2 eggs, beaten. 2 teaspoonfuls salt. 1 teaspoonful soda in sufficient hot water to dissolve it. Mix in enough sifted meal to make a thin batter. Cook on a griddle, over a quick, clear fire.

From Manual for Army Cooks, 1896, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For all raised cakes a well-glazed earthen crock or stone jar should be used for the batter, and the general rules for the treatment of batter followed. Batter must be made the night previous. One quart buckwheat flour (sifted); one-half pint Indian meal; four tablespoonfuls of yeast; one teaspoonful salt; two tablespoonfuls molasses (not sirup), or in lieu thereof one and a half tablespoonfuls brown sugar. Warm water (mixed milk and warm water is preferable) enough to make a moderately thick batter. Mix the meal into the buckwheat flour; stir in gradually enough of the warm water, or milk and water, to make a moderately thick batter.

From Manual for Army Cooks, 1896, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of sifted flour; two cups of cold boiled rice; two teaspoonfuls salt; four eggs, beaten light; milk enough stirred into the flour to make a tolerably thick batter; then add the rice, salt, and last the eggs; beat thoroughly and cook at once.

From Manual for Army Cooks, 1896, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of sifted flour; one level teaspoonful of salt; three heaping teaspoonfuls of baking powder; three teaspoonfuls of brown sugar; two or three eggs, the yolks beaten light, the whites to a stiff froth; one quart of water or milk (the latter is preferable), or enough of either to make a thin batter. Fry as directed in Remarks on this class of cooking. Cakes should be served hot and eaten with sugar and butter, molasses, or sugar and ground cinnamon, mixed in the proportion of five parts of sugar to one of cinnamon.

From Manual for Army Cooks, 1896, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pint of Indian meal add one pint of rye flour; two tablespoonfuls of molasses; one teaspoonful of saleratus; one teaspoonful of salt; three eggs, well beaten. Stir with these ingredients sufficient new milk to make a stiff batter, and fry it ten minutes in lard, as you would doughnuts. Another rule is nearly as good when milk and eggs are scarce. Mix well one quart of Indian meal, one quart of rye flour, two large tablespoonfuls of melted shortening or butter, five tablespoonfuls of molasses, one tablespoonful of salt, one small teaspoonful of saleratus, and one quart of water. Fry it as above.

From Manual for Army Cooks, 1896, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mix into it the salt; then the lard. With a keen chopping knife cut up the lard into the flour until it is thoroughly incorporated, with no lumps; wet with ice water, stirring it in with a wooden spoon until it becomes a stiff dough. Flour the hands, and make dough into a lump with as little handling as possible. Remove lump to a well-floured kneading board, and roll it out into a sheet one-quarter of an inch thick, always rolling from you, and with as little pressure upon the rolling-pin as may be necessary. Into the rolled sheet stick small pieces of butter at regular intervals. Dredge slightly with flour. Roll up the sheet, commencing on the edge nearest you. Roll out, again buttering and dredging, until the butter is exhausted. If time will then permit, lay the roll in a cold place or on the ice for twenty Place it again upon the floured kneading board, roll out into a sheet as before directed.

From Manual for Army Cooks, 1896, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pie plates; lay the paste lightly in them, fitting it nicely. Trim off the paste neatly around the edges of the pie plates. Gather up the cuttings and roll them into a separate sheet. If the pies are to have a top crust, cover the tops with the paste, cutting neatly round the edges, and with a knife, spoon, or the fingers join securely the edges of the top and sides to prevent escape of juices. Then, with a sharp knife, make three or four incisions about an inch long to the center of the top crust. If the top crust is lightly brushed with sweet milk it will brown evenly. Bake in a moderate oven to a light brown. Be careful to have the heat as great at the bottom as at the top of oven. If this is not looked to the lower crust will be uncooked. Should a richer crust be desired the proportions of lard and butter can be increased.

From Manual for Army Cooks, 1896, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Puddings are variously compounded, but are always either boiled or baked. When boiled a cloth or bag well floured inside should be used to envelop them. It must be dipped into boiling water and then wrung out before the flour is applied. The seams of the bag must be thoroughly secured or felled, and sufficient room allowed for the pudding to swell. The water must be boiling when the pudding is put in, kept constantly boiling during the cooking, and must cover the bag. Should it be necessary to add water as evaporation takes place, the added water must be boiling. The bag should be turned several times under water to prevent its resting against the bottom or sides of the vessel, to guard against scorching. When the pudding is cooked take it from the pot and plunge it into cold water for an instant. Then turn it out from the bag or cloth on the dish in which it is to be served.

From Manual for Army Cooks, 1896, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 pounds flour. 1 ounce salt. 15 pounds suet or fat. j ounce pepper. Prepare the paste the same as for Bombshells. Have a clean pudding cloth ready, flour it, and place the paste in it, and tie it up lengthwise; it will take one and a half hours; if tied round as a ball, two hours. This quantity will do for 60 dumplings.

From Manual for Army Cooks, 1896, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds rice. i ounce salt. 1 pound sugar. j ounce cinnamon. 2 quarts milk. Have two gallons of boiling water, in which place the rice, that has been previously washed; add the salt, and boil for twenty minutes; strain off any water that may remain. Have a baking dish ready, well greased; mix the rice with two quarts milk, the sugar, and cinnamon, place it in the dish, and bake for thirty minutes.

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2 pounds rice. 1 quart milk. 6 pounds potatoes. 2 pounds sugar. 1 pound suet. i ounce salt. Prepare the rice as in Baked Rice Pudding, then put it into a stewpan with the milk, sugar, and salt, and boil for one hour; if it is too dry, add Boil the potatoes, peel and mash them, and add them to the rice; chop up the suet, and mix the whole; butter a baking dish, pour the mixture in, and bake in a quick oven for thirty minutes.

From Manual for Army Cooks, 1896, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds Indian meal. 1 ounce salt. 1 pound suet or fat. 1 pint molasses. Soak the meal, skim it, boil it in three quarts of water for one hour, take it out, mix it with the flour, salt, molasses, and suet, cut small, flour some cloths, make the paste into balls about three inches in diameter, tie them up each in a cloth, and boil for one hour. NOTE. -The above may be made plain with butter and milk, and carbonate of soda, or with a baking powder.

From Manual for Army Cooks, 1896, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pounds flour. 3 pints molasses. 1i pounds suet. 1 pint water. Chop up the suet, mix with the flour, mix the molasses with the water, put the flour into a bowl, and pour the molasses gradually upon it, mixing it with the flour; when the whole is well mixed, not too soft, form it into any size balls required, flour some cloths, tie up each ball separately in cloth, not too tight, and boil from one hour and upward, according to size. NOTE. -These, with lime-juice sauce, are an excellent antiscorbutic, and will keep good for twelve months, and longer. They could be made before going on any long voyage, and given out as rations. In the tropics, where fruit is cheap, the fruit is mixed with the molasses, but less fat is used. In Italy honey and verjuice, or vinegar, are used instead of treacle.

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4 pounds rice. i ounce salt. 2 pounds sugar. i ounce cinnamon. 2 quarts milk. 22 apples. Treat the rice as in Baked Rice Pudding, and place it in the baking dish; have some apples peeled and sliced, lay them in the rice, sift sugar over them, and bake.

From Manual for Army Cooks, 1896, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 pounds bread. 4 dozen apples. 1 pound suet. 2 pounds sugar. Melt the suet in a frying pan, cut the bread into slices one-quarter of an inch in thickness, dtip each piece into the melted fat, and place them in the oven to dry. In the meantime get the apples peeled, boiled, and mashed with the sugar. Cover the bottom of the baking dish with the bread, cover the bread with some of the apples, then some more bread over that, then the apples, and thus until all is used; place it in an oven and bake for twenty minutes. This may be made with any kind of fruit.

From Manual for Army Cooks, 1896, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a light dough, or procure from the bakery dough which is ready for the oven. Flour the hands well and mold the dough into balls about the size of an egg. Drop them successively into boiling water. Boil fifteen minutes. Remove them from the pot with perforated skimmer, to allow the water to drain. Serve at once. Eat with hot sauce or sugar and butter. The ingredients of this pudding, with the exception of the eggs and milk, should be prepared the day before the pudding is to be made..Two quarts sifted flour; two quarts bread crumbs; four pounds suet, freed from fiber and chopped moderately fine; four pounds raisins, picked, seeded, chopped, and dredged with flour; sixteen eggs, whites and yolks beaten separately; two quarts sweet milk (or equivalent of condensed milk); a fourth of a pound of citron, cut fine and dredged with flour; grated rind of one lemon; two nutmegs, grated; one tablespoonful ground ginger; one tablespoonful ground cinnamon; one teaspoonful ground cloves. Into a deep pan or dish put the ingredients in the following order, incorporating them thoroughly: First, the beaten yolks of the eggs; then one-half the milk; then the flour, bread crumbs,' suet, spices, and lemon rind; then the remainder of the milk, or as much of it as will make a thick batter; then the beaten whites of the eggs; and last the dredged fruit. Beat the mixture for thirty minutes, put it into the prepared bag or bags, and boil seven hours. Serve hot with sauce. The above recipe is enough for thirty men. Prepare the suet and raisins the day before this pudding is to be made. Six quarts sifted flour; three pounds suet, freed from fiber and chopped moderately fine; three pounds raisins, picked, seeded, chopped, and dredged with flour; two pounds brown sugar, or, in lieu of sugar, three and one-half pints molasses; one tablespoonful salt; two quarts sour milk; if sour milk is not obtainable, put enough vinegar into either sweet or prepared condensed milk to sour it; two dessertspoonfuls of soda or saleratus, dissolved in a little hot water; eight tablespoonfuls ground cinnamon; three teaspoonfuls ground cloves. Mix ingredients in the following order: Having the flour in a deep dish or pan, stir into it the salt, suet, spices, and sugar or molasses. Put the dissolved soda into the milk; then add the milk or so much of it as will make a thick batter; finally add the dredged fruit; beat the mixture for,ten minutes; put it into prepared bag or bags and boil six hours. -Serve hot with sauce. The above is enough for thirty men. The quantities here given will serve for a mess of five or six. One cup molasses; one cup beef suet, freed from fiber and chopped fine; one cup sweet milk; one cup raisins, picked, seeded, chopped, and dredged with flour; three cups sifted flour; one teaspoonful salt; one teaspoonful ground cinnamon; one teaspoonful ground cloves; one-half teaspoonful soZla; one egg. Put soda into molasses and stir very hard.

From Manual for Army Cooks, 1896, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts sifted flour. 2 heaping teaspoonfuls salt. 2 tablespoonfuls baking powder. About 1 pint cold water (milk is preferable). In a deep dish mix the flour and baking powder, dissolve the salt in the water, add enough of the water to the flour to make a very thick batter. Mix quickly. Put into prepared bag or cloth and boil one hour. Serve as soon as cooked and eat with sirup.

From Manual for Army Cooks, 1896, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In this pudding stewed dried apples, peaches, prunes, canned fruit, jams, jellies, marmalades, or ripe uncooked currants, raspberries, strawberries, blackberries, or huckleberries may be used. If dried fruits are used they must be prepared as directed for dried apples, etc., but if ripe, uncooked fruits are used they must be carefully picked, and when spread upon the paste must have sufficient sugar sprinkled upon them to make them palatable. 1 quart sifted flour. Cold water.

From Manual for Army Cooks, 1896, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick. Spread the paste thickly with the fruit to within an inch of its outer edge. Roll it up; close the free edges by pressure with the fingers to prevent escape of juices. Envelop it in a cotton cloth well floured on the inside. Tie the ends firmly and tack the edge of the cloth. Boil from one and one-half to two hours. Serve hot with sauce.

From Manual for Army Cooks, 1896, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core, and slice the apples; make a paste as directed for Roll Pudding. Roll the dough into a circular sheet about half an inch thick; place the prepared apples in the center of the sheet; sprinkle them lightly with sugar; leave enough of the dough so that it can be taken up and closed over the apples. Put into a bag or cloth and boil from two to two and a half hours. Serve with a hot sauce, or rock butter.

From Manual for Army Cooks, 1896, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 ounces suet. 1 pint jam or jelly. Free suet from fiber and skin and chop fine; add salt and flour. Mix well and add gradually enough cold water to make it stick together. Roll out one inch thick, on a well-floured board, spread jam or jelly thickly over paste, roll it up, tie in well-floured cloth, leaving room to swell. Place in a pot of boiling water and boil two hours, or steam two and onehalf hours. Serve hot with sauce.

From Manual for Army Cooks, 1896, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 heaping quart sifted flour. 1 quart sweet milk. 7 eggs, yolks and whites beaten separately,whites to a stiff froth. i teaspoonful (about) soda in sufficient hot water to dissolve it. 2 teaspoonfuls salt. Flour in a deep dish or pan; put into it the milk, gradually working it into a smooth paste.

From Manual for Army Cooks, 1896, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk; then add the eggs and salt. Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk. Boil four minutes, stirring constantly to prevent scorching. Then turn it into a mold or bowl which has previously been dipped into cold water and set it away to cool. When cold turn out on a dish and serve. To be eaten with cream and sugar.

From Manual for Army Cooks, 1896, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart Indian meal. 1 quart sweet milk. 3 heaping tablespoonfuls sugar. i pound suet, freed from fiber and chopped very fine. 3 eggs, yolks and whites separated, whites to a stiff froth; beat yolks and sugar together. Heat milk to boiling and remove it from the stove. Then gradually stir in the meal, suet, and salt (these 9281-12 three ingredients having been previously mixed); when the milk, meal, etc., have become cold, stir into them the beaten yolks and sugar. Then mix in the whites of the eggs and put the pudding into the bag. For this pudding fill the bag only half full. Follow directions for boiled pudding. Cook five hours, serve hot, and eat with sauce or butter and

From Manual for Army Cooks, 1896, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When eggs are used the whites and yolks should be beaten separately, the whites to a stiff froth. Sugar should always be mixed with the beaten yolks. The beaten whites should be the last ingredient to go into the compound unless the recipe calls for dredged fruits. Baked puddings should go into the oven the moment the mixture is made; this is essential if eggs are depended upon to lighten the dish.

From Manual for Army Cooks, 1896, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and batter puddings require a hot, quick oven, and must cook rapidly. To prevent the bottom of the pudding from burning, place the baking dish on an inverted pan or a gridiron in the bottom of the oven. If the top of the pudding shows signs of burning, cover it with a sheet of writing paper or an inverted tin plate. Remove the covering in time to allow the top to brown before serving. Jarring the oven by opening its doors or walking about the kitchen floor should be avoided while the pudding is in the oven.

From Manual for Army Cooks, 1896, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a batter as directed for Boiled Batter Pudding; pour it into a well-greased dish and bake fifty minutes; serve hot in the dish in which it was baked, and eat with butter and sugar.

From Manual for Army Cooks, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cooking apples,pared, cored, and sliced; dry-bread crumbs, or well-toasted bread rolled into crumbs; sugar, butter, and ground cinnamon. Grease well a deep baking dish. Into the bottom of this put a layer of prepared apples; sprinkle them lightly with sugar; scatter small pieces of butter over this, then dust with ground cinnamon; over this place a layer of bread crumbs from one-half to three-quarters of an inch thick; over this apples, butter, and cinnamon, and continue this process until the dish is full, or until sufficient material has been used. The top layer must be crumbs, and on this must be scattered small pieces of butter. If the top layer is moistened with a couple of tablespoonfuls of milk it will brown more evenly. Bake in a moderate oven from one-half to threequarters of an hour. When a fork will easily penetrate the apples it is cooked. Alden dried apples may be substituted for the fresh fruit. It can be eaten hot or cold with butter, sugar, or sauce.

From Manual for Army Cooks, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sweet milk. 4 tablespoonfuls sugar. 3 tablespoonfuls cornstarch. 1 teaspoonful ground cinnamon. 2 or 3 eggs, beaten light. Pinch of salt. Dissolve the cornstarch in a small portion of the milk. Into the remainder of the milk stir the sugar, salt, and cinnamon. Heat this to boiling point. Then add cornstarch and milk. Boil briskly four minutes, stirring constantly to prevent scorching. Set away to cool. When cold, stir in the beaten eggs, pour into a well-greased baking dish, and bake half an hour in a moderate oven.

From Manual for Army Cooks, 1896, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint rice, picked and well 2 tablespoonfuls melted Butter. washed. 1 gallon sweet milk. 1 lb. raisins, picked, seeded, cut in two, and dredged with flour. 12 eggs; beat whites and yolks separately, whites to a stiff froth. 1 pound sugar incorporated with the beaten yolks. Flavor with nutmeg. Cover the rice with a portion of the milk and soak it for an hour. Put rice and milk in which it was soaked on the stove and heat to boiling; boil five minutes; remove and set away to cool. When cool, stir in the beaten yolks and sugar, melted butter, nutmeg, and remainder of the milk, then the beaten whites of the eggs, and, last, the dredged fruit. Put the mixture immediately into a well-greased baking dish and bake in a moderate oven to a rich brown. Time of baking, one to one and one-half hours. Serve hot or cold. If cold, eat with cream and sugar; if hot, with sauce.

From Manual for Army Cooks, 1896, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart rice, picked and well washed. 2 teaspoonfuls salt. 6 quarts sweet milk. 1 pound sugar. Enough nutmeg and cinnamon to flavor. Cover the rice with a portion of the milk and soak it two hours; then add the remainder of the milk, and stir into this the sugar, salt, and spices. Put into a well-greased baking dish and bake from two to two and one-half hours in a slow ovel. Serve hot or cold.

From Manual for Army Cooks, 1896, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart powdered cracker. 16 eggs, whites and yolks 7 pints sweet milk. separated, whites beaten j pound melted butter. to a stiff froth. Put powdered cracker into a deep dish.

From Manual for Army Cooks, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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milk slightly and pour over the cracker and soak for ten or fifteen minutes; then stir in the beaten yolks and melted butter. Finally stir in quickly the beaten whites, and put the mixture at once into a well-greased baking dish, and bake in a moderate oven from three-quarters of an hour to one hour. Top should be nicely trimmed. Hard bread may be substituted for crackers.

From Manual for Army Cooks, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart bread crumbs, dry. 3 tablespoonfuls melted butter. 2 quarts sweet milk. 3 tablespoonfuls sugar. 6 to 8 eggs, whites beaten to a stiff froth. Grated nutmeg enough to flavor. Put crumbs into a deep dish. Heat milk to boiling and pour it over the crumbs. Soak until crumbs become soft. Add incorporated yolks and sugar, then the melted butter and nutmeg; finally stir in quickly the beaten whites. Put mixture at once into a well-greased baking dish, and bake to a brown. Time of baking, one hour to one hour and a half. Eat hot or cold.

From Manual for Army Cooks, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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11 pints bread crumbs, dry. 2 quarts sweet milk. 3 tablespoonfuls melted butter. Flavor with nutmeg. 6 to 8 eggs, whites beaten to a stiff froth. 1 lb. raisins, picked, seeded, chopped, and dredged with flour. Mix ingredients as prescribed for Baked Bread Pudding, and put the dredged fruit in last. A little longer time will be required to bake this than baked bread pudding, owing to the presence of the fruit.

From Manual for Army Cooks, 1896, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apples pared, cored, and sliced. Sugar, butter, and cinnamon. 1 quart sifted flour. 8 teaspoonfuls baking powder, incorporated with the dry flour. 2 tablespoonfuls lard (half butter is preferable). 1 pint milk (if milk is not available ice water will do). Put flour into a deep dish or pan; mix into it the salt and lard; then add the milk, and work the mixture with the hands to a smooth light dough. Roll the dough into a sheet about one-quarter of an inch thick. Have prepared a well-greased baking dish. Cover the bottom and sides of a wellgreased baking dish with the rolled dough, press it lightly against the sides and bottom, and cut off the edges above the baking dish with a sharp knife. Put into the bottom of the baking dish a thick layer of sliced apples, sprinkle it with sugar and ground cinnamon, then another layer of apples treated in like manner, and so on successively until the dish is full. The top layer of apples should have a dressing of sugar, cinnamon, and small pieces of butter. Wet the top layer with three or four teaspoonfuls of water, and then sprinkle it lightly with dry flour. Take the remainder of the dough, roll it out thin, and cover the dish with it, pressing the paste down round the edges of the dish to join it with the paste that lines the sides. Make three or four incisions in the cover with a sharp knife. Then bake in a moderate oven from one to one and one-half hours. When a fork easily penetrates the pudding, it is cooked. Eat hot with sauce. Alden dried apples, canned apples, canned peaches, or fresh peaches pared, quartered, and the stones extracted, may be used.

From Manual for Army Cooks, 1896, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart molasses (not sirup). 4 tablespoonfuls brown sugar. I quart sweet milk. I quart stewed pumpkin. 4 tablespoonfuls ground 6 eggs, yolks and whites ginger. beaten together. Mix the molasses and milk, adding sugar and ginger. Then stir in gradually the beaten eggs, and then by degrees the stewed pumpkin, or enough of the pumpkin to make a thick batter. Put into a deep dish and bake. Stewed winter squash is an excellent substitute for stewed pumpkin.

From Manual for Army Cooks, 1896, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup boiled hominy (cold). 1 large teaspoonful butter,meIted. 2 cups sweet milk. 1 teaspoonful white sugar. 3 eggs, whites and yolks beaten separately, whites to a stiff froth. Pinch of salt. Work the beaten yolks into the hominy alternately with the melted butter. When these ingredients are mixed, put in sugar and salt. Continue beating; soften the batter with the milk, added gradually; be careful to have the batter smooth. Lastly, stir in the beaten whites. Put into a well-greased baking pan and bake until firm and lightly brown.

From Manual for Army Cooks, 1896, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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On baking day, take two pounds of very light bread dough that has been make in the usual manner. Put it into a broad pan. Rub into it half a pound of fresh butter and half a pound of powdered sugar, and a tablespoonful of mixed nutmeg and cinnamon. Wet it with half a pint of milk, and mix in three well-beaten eggs. Cover it and set by the fire to rise again. When quite light, flour your bread board, and make the dough into oval balls; or, it may be cut into diamond shapes (handling it as little as possible). Have ready, over the fire, a pot of boiling lard. Drop the doughnuts into it and boil them; or, fry them brown in a frying pan. Take them out one by one in a perforated skimmer, draining back the lard into the pan. Spread them on a large dish, and sift sugar over them. Eat them fresh; when heavy and stale they are not fit. This is a German cake.

From Manual for Army Cooks, 1896, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The above mixture for doughnuts will make good crullers. Flour your bread board, lay the dough upon it, roll it very thick, and cut it into strips with a jagging iron. Take off short pieces and twist them into various forms. Throw them into a pot of boiling lard. When done, drain the lard from them, spread them on a large dish, and dredge them with powdered white sugar. The alpistera is a Spanish cruller, shaped like the five fingers united at the wrist.

From Manual for Army Cooks, 1896, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core, and slice six tart apples, and put them in a kettle, with one-half cup of water. Cook and stir until soft (about ten minutes). Then mash them through a sieve. Add sugar and nutmeg to taste, mix well, and it is ready for use.

From Manual for Army Cooks, 1896, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter; powdered or granulated sugar, and nutmeg, lemon, or vanilla. To the butter used, take twice the weight of sugar; beat together until the whole is brought to a smooth mass. This is called creaming. Flavor with nutmeg, lemon, or vanilla. In cold weather soften the butter before beating, but do not melt it. Butter the size of an egg. Pinch of salt. 1 cup sugar. 1 pint boiling water. 2 tablespoonfuls of sifted flour or cornstarch, mixed in enough cold water to make a smooth, consistent paste. Nutmeg and cinnamon to taste. Put butter and sugar into a saucepan; pour in the boiling water; stir in the mixed flour or cornstarch, salt, nutmeg, and cinnamon; boil two minutes. j cup butter. 1 quart boiling water. 2 tablespoonfuls sifted flour or cornstarch, mixed in enough cold water to make a smooth paste. 2 cups sugar. Flavor with nutmeg or cinnamon. Cream the butter and sugar in a bowl; pour in it the mixed flour or cornstarch; beat thoroughly; then pour in the boiling water. 4 tablespoonfuls sugar. 2 eggs (the yolks only). 1 tablespoonful sifted flour or cornstarch, mixed in enough cold water to make a smooth paste. 1 pint sweet milk. Flavor with lemon or vanilla extract. Mix ingredients well together; put in saucepan, boil, stir constantly until it begins to thickenll, when it is cooked. Flavor with lemon or vanilla. A little less than a quart of boiling water; 1 cup of sugar; butter the size of a walnut; 1 tablespoonful sifted flour or cornstarch, mixed in enough cold water to make a smooth paste; flavor with grated rind of lemon, cinnamon, nutmeg, or extract of lemon or vanilla. Stir into the boiling water the mixed flour or cornstarch and sugar. If grated lemon rind or ground cinnamon is used, add it now. Boil for two or three minutes. Remove from the fire, then stir in butter. If grated nutmeg or flavoring extracts are to be used add them after the butter.

From Manual for Army Cooks, 1896, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cold cooked meat. 1 onion. 1 tablespoonful beef dripping. 1 chile pepper. 4 ripe tomatoes. Heat dripping in a skillet. Add meat cut fine. Fry for a few minutes, then add chopped onions, chile, and tomatoes. Cover and simmer twenty minutes. Just before removing from fire ad(l a little thickening of flour or cornstarch.

From Manual for Army Cooks, 1896, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds round steak. 2 cloves. 6 red chiles. 1 tablespoonful flour. A little garlic, thyme, and dripping. Seed the chiles and cover with boiling water. Soak until tender and then scrape the pulp into Cut steak into small pieces, fry brown in hot dripping or butter; add flour and brown it. Cover with the chile water; add garlic and thyme. Simmer until the meat is tender and the gravy of the right consistency.

From Manual for Army Cooks, 1896, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lbs. " jerked" dried beef. 2 ounces dripping. 1 onion. 4 red peppers. Browned flour. Place beef in a pan in hot oven ten minutes, then shred, place in a frying pan with onion and dripping, and fry five minutes. Pour boiling water over peppers, pass them through a sieve, and mix with beef. Thicken with browned flour, season to taste, cook twenty minutes, and serve piping hot.

From Manual for Army Cooks, 1896, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Beans with cheese.) 1 quart red beans. 4 tablespoonfuls dripping. - pound good cheese. A little cayenne pepper. Boil beans until soft, drain, and turn into a frying pan with dripping. Salt to taste. Add the pepper and cheese, grated. Stir until cheese dissolves and thoroughly blends. Serve very hot.

From Manual for Army Cooks, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 chiles (green). 1 tablespoonful vinegar. 2 pounds meat. 1 tablespoonful sugar. Olives and raisins. 1 large ripe tomato. Salt and pepper. 2 slices bread. Dripping and flour. Remove stems and seeds from the chiles. meat until tender and chop fine. Add tomato, onions, and bread, chopped fine. Add raisins, olives, vinegar, and salt. Sugar and pepper to taste. Fry all together in the dripping.

From Manual for Army Cooks, 1896, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beefsteak (round). 1 cup boiling water. 1 tablespoonful hot dripping. 2 large red peppers (dry). 2 tablespoonfuls rice. j pint boiling water. Salt, onions, flour. Cut steak in small pieces. Put in a frying pan with hot dripping, hot water, and rice. closely and cook slowly until tender.

From Manual for Army Cooks, 1896, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-half pint boiling water and let them stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough add a little flour. Season with salt and a little onion, if desired. Pour sauce on meat and serve very hot.

From Manual for Army Cooks, 1896, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the rice and brown it in hot dripping. Then add onions, tomatoes, and garlic. Cover the whole with hot water. Season with salt and pepper. Let rice cook thoroughly, adding water as needed, but do not stir it.

From Manual for Army Cooks, 1896, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick oyer the coffee carefully; wash it in clean, cold water; wash thoroughly and quickly drain, and when dry put it into a coffee roaster or baking pan; roast quickly to a light brown, stirring frequently. Coffee may be vastly improved before roasting by adding to every three pounds of coffee a piece of butter the size of a nut, and a dessert-spoonful of powdered sugar, and then roasting in the usual manner. Coffee should be evenly roasted; a few burned berries will impart a disagreeable flavor to the coffee when made. When the coffee has been roasted, turn it on a clean cloth; cover with a cloth and let it cool; when cold pick out the burned grains. Then put the coffee into a vessel with a closefitting top. Only sufficient to last four or five days should be roasted at a time. Coffee should not be ground until it is wanted for use. It is better to roast it daily.

From Manual for Army Cooks, 1896, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate is produced chiefly from the seeds of the cocoa palm ground to a fine powder, mixed with sugar, and reduced by great pressure to thin cakes. Cocoa nibs are the seeds roughly broken, and may be boiled, but they are not as soluble as the prepared chocolate. Scrape fine an ounce of chocolate and add an ounce of sugar; throw these into a pint of perfectly boiling milk and water, of each one half, and immediately mill and stir them well for two or three minutes until the chocolate and sugar are quite dissolved. Some think that ten or twelve minutes' boiling improves it. Chocolate should never be made unless to be used immediately. If suffered to become cold or boiled again the flavor is injured.

From Manual for Army Cooks, 1896, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The finest Columbia River salmon steaks are delicacies in cans. They are of a handsome high-pink color, flaky in texture, rich in oil, and the flesh is solid. A delicious salad can be made with salmon, lettuce, and mayonnaise dressing. If salmon is left over at meals pour oil or melted butter over it to exclude the air, and put in a cool place; when ready to serve, the oil or butter can readily be removed by skimming, or the butter, by heating and skimming.

From Manual for Army Cooks, 1896, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk. 1 cupful sugar. 1 scant cupful flour. 1 quart cream. 1 tablespoonful flavoring extract. Boil the milk; mix together the sugar, flour, and eggs and stir into the boiling milk. Cook twenty minutes, stirring often. When cool add another cupful of sugar, the flavoring, and cream.

From Manual for Army Cooks, 1896, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1j ounces gelatin. 1 pint cold water. 1 pint wine. j pound sugar. Juice and grate of 1 lemon. A little nutmeg, cloves, and cinnamon. Soak the gelatin in cold water for ten minutes, add the boiling water, and stir until dissolved, then add the wine, sugar, and flavoring. Beat well the whites of the eggs and stir briskly into the mixture; put on a slow fire and stir very gently till it boils, when it should be immediately taken off and allowed 00oo to stand one minute and then strained through a jelly bag, returning instantly to the bag what first comes through till it runs perfectly clear. In warm weather it is well to use more gelatin or less liquids, or the mixture may not "jell."

From Manual for Army Cooks, 1896, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mustard and pepper. Cut the bread into slices about one-half inch in thickness; pare off the crust; toast it slightly without hardening or burning, and spread with butter; cut some slices of cheese not quite as large as the bread and lay them on the toast in a toaster; be careful that the cheese does not burn, and let it be equally melted; spread over the top a little made mustard and seasoning of pepper, and serve very hot.

From Manual for Army Cooks, 1896, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Each company should have its own kitchen on flank of, and in line withi, its row of tents. The simplest kitchen consists of a trench dug in the direction parallel with the wind, of such width that the kettle, when placed on it, does not project beyond it more than an inch on each side; its depth should be 12 inches at the end from which the wind is blowing, and continue this depth for 4 feet, decreasing then gradually to 3 inches at the opposite end, where a space must be left equal to the breadth of the trench, to serve as a chimney. The fire is lit at the end where the trench is deep; it should not extend beyond 3 or 4 feet up the trench. The kettles are placed touching one another; dry sods should be used to stop up the chinks made by the roundness of the kettles, so that the space under them may form a flue. It is advisable to pile up sod, or, with stones and earth, to erect a chimney of at least one foot in 9281-14 (209) height at the end farthest from the fire. All grass around the fireplaces should be cut to prevent accidents from fire. If the command halts for more than one day, these kitchens are susceptible of great improvement; the chimney can be made of nlud, or twigs and mudl, and the draft may be increased by using short pieces of hoop iron as bars, stretched across the trench to support a filling in of clay around each kettle; or, in other words, to make a regular place for each kettle, into which it will fit exactly, so that its position may be changed. As the day following the wind may change to an exactly opposite direction, a similar trench must be dug in continuation of the former one, the same chimney being used. In this manner one chimney will serve for trenches cut to suit the wind blowing from all four quarters. The openings from these trenches into the chimney must all be closed with sod, except the one in use. In some places, where bricks or stones suitable to the purpose are to be had, it is better to construct these kitchens on the ground instead of below the surface. In well-wooded countries, two logs side by side and parallel to the direction of the wind, the fire being kindled between them, make a good kitchen. In such places fuel is no object, so the construction of chimneys can be dispensed with, and the kettles hung from a stick resting at each end on a forked upright.

From Manual for Army Cooks, 1896, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the field the utensils furnished are of primitive character, consisting of camp kettles and mess pans, made of iron, etc. To extemporize stoves and cooking places the usual and most simple mode is to dig a trench 18 inches wide, 12 inches deep, and from 4 to 6 feet long. At each end place a forked stick, of equal height, with a stout sapling, from which to suspend the kettles, extending from one to the other. (See This, however, is neither the best nor most economical mode, as it consumes much fuel, wastes much of the heat, and causes great inconvenience to the cook. An improvement can be effected by casing the sides of the trench with brick, adding a little chimney at one end, and, in place of the forked sticks, using iron uprights and crossbar, to which half a dozen hooks for hanging kettles are attached. (See plate 2.) In a clayey soil, the following plan is perhaps the neatest, most economical, and most convenient that can be devised: Dig a hole about 3 feet square and can be devised: Dig a hole about 3 feet square and 2 feet in depth, generally in the slope of a hill. On one side run a shaft laterally, about 1 foot square and 6 feet in length, and 1 foot from the surface of the ground. At the extreme end sink a shaft vertically, and form a chimney; and at equidistances pierce three holes of sufficient diameter to prevent the kettles from slipping through. By this mode kettles can be placed over the fire to boil-or on either side, to simmer-with less difficulty than by any other means. (See plate 3.) "I- -------- On, -n, r en1\ a~mll~tiltll0 °

From Manual for Army Cooks, 1896, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One skeleton stove (grate stand). One extension stand. Two parts of oven. One large cover for oven (used when boiling water, etc.). Two large baking and roasting spiders.

From Manual for Army Cooks, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One butcher cleaver, 8-inch blade. One butcher knife, 8-inch blade. One butcher steel, 10-inch. One 10-quart (seamless) dish or mixing pan. One large sieve or strainer. One large 3-quart dipper, handle 12 inches long. One medium cup-dipper or ladle, handle 12 inches long. One large cook's spoon, solid handle, 12 inches long. One large cook's flesh fork, 3-prong, handle 12 inches long. Three large dredges (salt, pepper, flour). One large pierced ladle or skimmer. One graduated scoop or measure, i pint to 2 quarts. One large seamless colander. One large turnover, solid handle, 12 inches long.

From Manual for Army Cooks, 1896, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The largest boiler, full measure, 12 gallons, 48 quarts. The medium boiler, full measure, 10 gallons, 40 quarts. The smallest boiler, full measure, 8 gallons, 32 quarts. Combined capacity, full measure, 30 gallons, 120 quarts. Largest pan, baking (1 time), 100 biscuits, 30 pounds bread. Medium pan, baking (1 time), 75 biscuits, 25 pounds bread. Largest pan, roasting (1 time), 75 to 100 pounds Largest pan, frying (1 time), 75 to 100 pounds meat, fish, etc. Largest pan, baking and roasting together, 50 pounds potatoes and 50 pounds meats. Largest pan, baking beans, pudding, etc., 35 to If oven is used as a boiler, 10 to 15 hams can be boiled together in it, or one barrel of liquid prepared. In an emergency only is this necessary.

From Manual for Army Cooks, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the wind is blowing heavily dig a hole for the oven and fire of sufficient depth to bring the top of the oven on a level with ground, piling the wood on the edges of the bank for additional protection. If weather is good there is no need of this. When practicable use a tent fly as a shade for the cooks. Use the best fuel for baking, and stack it so that it may dry. Splitting or chopping wood is not required, except to first kindle fire. Build a fire of any convenient fuel, wood, buffalo chips, leaves (anything), and when well started, place over the fire your skeleton stove. Adjust the "extension stand" always to leeward (from the wind), so as to catch or absorb the spare and draft heat, flame, etc.; use the "oven" on this stand, and shift the stand as circumstances require for your convenience. When roasting or baking is desired in connection with boiling or frying, place the oven on the stand crosswise, as that allows room for the other utensils at the same time; or if preferable, place it on a bed of coals near the fire on the ground, or on a level fire. Near the center of the inside of the oven place evenly apart the two large pan spiders (rests). These support the baking and roasting pans and contents and prevent an uneven circulation. Place these firmly and easily, and your foods will roast and bake splendidly. Prepare the roast, bread, pudding, or whatever you wish in the pan, place it on the rests inside of the oven and cover with the upper part of the oven; heap some fresh burning coals on top and the roasting or baking commences instantly. In using the oven keep a clean fire, free from sand and dirt. On top of oven build a little fire, if necessary, from chips, etc.; regulate your heat by the amount of fire-add to or remove when necessary. Always build a fire or use live coals on top of the oven when either roasting or baking. The two smaller pan spiders (rests) are intended to be used on top of the oven, over the fire that is built on top. On this do your boiling, stewing, broiling, and frying with the utensils (provided with the outfit) for the purpose. Keep the oven covered as much as possible. Basting is never required; to regulate the heat simply shift the fire, add to or remove as necessary; judge cooking by time and strength of fire; add water to the roasts for gravy, etc., and to assist its self-basting qualities. When roasting or baking is completed, take off the oven, remove the cover and dump the ashes; recover it, and you call carry the oven an(l its contents clean and warm, being careful to avoid spilling or capsizing the food. When removing pans with lifters, be careful to steady contents and lift easily, lest they capsize and spill contents. Use the oven for washing dishes, anl the top for frying and stewing (in addition to regular frying pan if desired). The washing of pots, kettles, etc., will be easy if they are washed imlmediately after use-before they cool-it will be done in one-half the timte with onequarter the work. Set them bottom up to drain and keep clean.

From Manual for Army Cooks, 1896, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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·;~I,, - - -9= l i-/t No. 1, Army; size, 18 by 24 inches; weight, 100 pounds. The Barney Steam Cooker and Sterilizer operates under the principle of a complete circulation of steam. No water from condensation can come in contact with the food. It has been tested that onions, cabbage, fish, pudding, etc., can be cooked at the same time without taint or odor. As a sterilizer it is invaluable. No adulteration of food; no harmful germs. Requires no special attention. Can be used on gas, oil, coal, or wood stoves. The 18 by 24 Barney Steam Cooker is composed of two sections-kettle rest and roasting pan; the sections are known as the bottom and top sections, and are made of the No. 24 galvanized sheet steel; the cover is made of the same material. The kettle is made of the best two-cross charcoal tin and has a capacity of 13 gallons of liquid substance, meaning 120 plates of soup or 160 cups of coffee, and will hold rations of vegetables for 100 men. The baking pan is made of No. 27 black iron, is 16{ by 211 by 4i inches deep; this means a capacity of 75 pounds of roast beef. All food to be cooked in the Barney Steam Cooker is prepared 'the same as when cooked by the old method. The circular will give the desired information as to how the food is prepared and cooked in the steamer.

From Manual for Army Cooks, 1896, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill the bottom with water to the top of rest on which the kettle sits; no more water will be required for 3 to 4 hours over a moderate fire; should the time necessitate, the cooker may be placed over a hot fire, only being careful to keep a supply of water in the bottom; other than this no watch or care is necessary. In making soup and liquid food there should be no more water used than is required to serve, as there is no boiling away of the water in the kettles. The reason of this is that, the heat being equal on all sides af the kettles, there is no evaporation; so it has been proved that 10 gallons of water, placed in the kettles and steamed over a hot fire for 10 hours, when again measured was found to be still 10 gallons. The water in the bottom of the steamer being directly in contact with the raw heat the gases will naturally be consumed, and so of course will have to be replenished after 3 or 4 hours. For boiling rice, hominy, oatmeal, etc., just enough water is added to allow their kernels or substance to swell. The stove is operated by first putting the legs or supports together and( fastening them to the stove by placing them in the sockets prepared to receive them; if convenient there should be a small hole or ditch dug for the fire (although this is not necessary). The stove is then placed over the place thus prepared and a fire kindled, using wood broken or cut three feet or less in length, or any material that will make a good fire. The cooking should be done in a sheltered place, if possible, although this is not entirely necessary, as the cooking can be donie on the open plain in any weather. The advantage of a sheltered place is that it will prevent sand and dirt from getting into the food. In using the cooker, when the food is prepared and in the cooker place, close the same, and cook as in the kitchen. Any water, muddy or salt, can be used in the bottom for the purpose of making steam, only using fresh water for cooking the food. In cooking in summer,'when the food is done the fire may be allowed to go out, and if the cooker is kept closed the food will keep warm for two hours, and by this means picket guards and scouting parties coming in late can always have warm fdod, and while left in the cooker the food will never get dry. In cold weather there should be a small fire kept under the stove. The steamer should never be opened until it is time for the food to be done, giving plenty of time.

From Manual for Army Cooks, 1896, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dough trough and cover made of pine plank 2 or 2.25 inches thick, about 2 feet 6 inches wide at top and 22 inches at the bottom, and about 18 inches in depth. Length to correspond with capacity of oven. For an oven with capacity of 100 rations, 5 feet long will be sufficient. Two sets of boards for each trough to separate flour, sponge, and dough. One board for doug about, 4 feet long, 2 feet wide, and 2 inches thick. One oven peel, wood; blade about 10 inches wide, pole 2 feet longer than the oven. One short-handled brush. Two large-sized common knives. Two camp kettles. One yeast tub (two better). Two wooden pails, ordinary size, without paint. A shelter in which to make and keep the bread warm.

From Manual for Army Cooks, 1896, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It not unfrequently occurs that the first baking in a field oven is of a bad quality; the bread is burnt at the top and not cooked enough at the bottom. This shows ordinarily that a hearth made on the natural soil is not as dry as the other parts of the oven, and if you have the time and means it should be paved. In regard to French field ovens it is stated that the average temperature for baking is about 250 ° F., when the bread is placed in, and it is so managed that when it is baked the temperature has not fallen below 180° F. (This would appear to be an error, or the loaves should be made very small and thin; even then a thorough soaking or crusting could not be satisfactorily done.) If not baked in one hour's time it is permitted to remain in the oven about fifteen minutes longer, but after this delay it must be taken out, or it will lose more than gain by remaining. The best temperature for baking in field ovens is from 3800 to 4500 F. If higher, the fermentation,

From Manual for Army Cooks, 1896, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This class of ovens is generally so constructed that they are ready for use at all times. Those on wheels form part of the train of an army. Many patented varieties were used during the late war, in the field, which gave satisfactory results. Constructed mainly of iron, it is claimed the quality of the bread baked in them is inferior to that made in brick or earthen ovens. SMALL PORTABLE FIELD OVEN (PLATE 14). The body of each oven is made of two pieces of -- inch sheet iron. These sheets are 5 feet long by 2 feet 6 inches wide, and so curved that, when their upper edges are connected and the lower edges fixed in the ground, they form an arch; the span of which is 3 feet 9 inches and the rise 1 foot 4 inches. The lower edge of each sheet is bent outward into a flange, so as to secure a firm rest on the ground. On the inside of each sheet are riveted 3 longitudinal bars, 1 inch wide and } inch thick, and on the outside 5 transverse ribs, 1I inches wide by i inch thick (fig. 2). The upper ends of the transverse ribs on one of the sheets are formed into hooks, and those of the other sheet into eyes, by means of which the sheets are securely attached to each other along the ridge of the oven when erected. The front of the oven is closed by a two-handled iron door (fig. 1), which is kept in place by means of hooks and eyes. When the soil is of clay, or of other favorable quality, the rear end of the oven may be closed by the natural earth; but if it is sandy or loose, a sheetiron plate will be required to close it. No chimney is necessary. When set up, the whole, excepting the door, is covered with a mass of earth 8 inches in thickness. 0 ~ ~ ~ ~ - ol lo~Ci lo oD_. d · ~~s I I I I!.!l · ~ ~ 'ul '.. · r~~~~~l[ o· o Io o -4 "~~~~~~~~~~ EI2v a a * ~~~~0 0~~~~~~ [ Oi o. 0 'In r~~~~~L o * - o~~~~~~~~ ·- ~ ~ o

From Manual for Army Cooks, 1896, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The body (top and sides) of this oven is made in two parts, each part being in shape nearly the quarter of a cylinder, and formed of three pieces of sheet iron 3 feet long by 2 feet 2 inches wide and A inch thick, riveted together, and overlapping 2 inches (fig. 2). Each side has three transverse bars of iron, 1j inches wide and I inch thick, riveted on the outside. The upper ends of the bars on one of the sides are formed into hooks, and those of the other side into eyes, by means of which the two parts are connected and held firmly together along the ridge of the oven when erected. Thelower edge of each side for a width of 3 inches along its entire length is bent outward into a flange, the lower face of which coincides with the plane of the bed of the oven. A longitudinal strip of light sheet iron, 21 inches wide, is riveted along the upper edge of the side on which the eyes are, and the edge of the other side slips under it in hooking (fig. 4). To each side, on the under front end of the oven. are riveted two short iron bars, 5j inches long, 1inches wide, and ·y inch thick, each with a small hole in the outer end, and which are so bent as to in e~~~~ p~~~~~ 0~~~~~~~~ LA..* o p" 6) o - t X~~~~~~~~~~~ pI pass through slots in the face of the front of the oven, and are caught outside by corresponding hooks, as shown in the drawing (fig. 3). Riveted to the door are two short iron handles, and cut in the face is a "draft hole," which may be opened and closed at pleasure by a lozenge-shaped door, turning on a rivet. The front of the oven is strengthened with bar iron, 1 inch wide and f inch thick, riveted around the edge on the outside. The rear end of this oven is closed in the same way as that of the smaller oven, and the oven is set up and operated in the, same manner as the smaller size. COOKING AND MESS FURNITURE FOR FIELD SERVICE (PLATE 16).. Sou e Citc, 2 T teGsC. 3 nbld)Ct Ccxrl, CloseFd, The device for cooking, as now furnished by the Ordnance Department, is one meat can and plate combined, and consists of two oval dishes made of block tin, one deeper than the other, which fit together, forming a meat-ration can of the following dimensions: Length, 8 inches; width, 6j inches; depth of whole can, 1l inches when closed; the lower dish to be 1 inch in depth; the plate i inch in depth. To the deeper dish or plate is attached a light iron handle, which folds over and holds the two together. The one with the handle may be used to eat soup out of; as a frying pan; or to warm up cold food, and many other purposes that will suggest themselves when it is used. These articles are, on the march. placed in the haversack (the cup being attached to the strap), which also contains the rations required to be carried by the soldier and, with the canteen, which holds three pints, constitute the cooking and eating utensils that are deemed essential for use upon the most active service.

From Manual for Army Cooks, 1896, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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With muddy water, the remedy is to filter; with putrid, to boil, to mix with charcoal, or expose to the sun and air; or, what is best, to use all three methods at the same time. With salt water nothing avails but distillation.

From Manual for Army Cooks, 1896, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When at the watering place there is nothing but wet sand, take a good handful of grass and tie it roughly together in the form of a cone, six or eight inches long; then dipping the broad end into the puddle and turning it up, a streamlet of partly-filtered water will trickle down through the small end. For a copious supply the most perfect plan, if you have means, is to bore a cask full of auger holes and put another small one, that has had the bottom knocked out, inside it; then fill up the space between the two with grass, moss, etc. Now, sinking the whole in the midst of the pond, the water will filter through the auger holes and moss and rise up clear of, at least, weeds and sand in the inner cask, whence it can be ladled. With a single cask, the lower part of the sides may be bored and alternate layers of sand and grass thrown in till they reach above the holes; through these layers the water will strain. Or any coarse bag that is kept open with hoops, made on the spot, may be moored in the muddy pool by having a heavy stone put inside of it, and will act on the same principle, but less efficiently than the casks. Sand, charcoal, sponge, and wool are the substances most commonly used in filters; peat charcoal is excellent. A small piece of alum is very efficacious in purfiying water from organic matter, which is precipitated by the alum and a deposit left at the bottom of the vessel.

From Manual for Army Cooks, 1896, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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should always be boiled with charcoal or charred sticks before drinking, as low fevers and dysenteries too often are the consequence of its being used indiscreetly, but the charcoal entirely disinfects it; bitter herbs, if steeped in it, or even rubbed well about the cup, are said to render it less unwholesome. The Indians plunge a hot iron into putrid and muddy water. When carrying water in buckets, put a wreath of grass, or something floating on the top of the water, to prevent splashing; and also make a hoop, inside which the porter walks, while his laden hands rest on the rim, the office of the hoop being to keep the buckets from knocking against his legs.

From Manual for Army Cooks, 1896, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bread and soup are the great items of a soldier's diet in every situation; to make them well is an essential part of his instruction. Those great scourges of camp-scurvy and diarrhea-more frequently result from want of skill in cooking than from any other cause whatever. Officers in command, and, more immediately regimental officers, should therefore give strict attention to this vital branch of interior economy. Men shiould never eat heartily just before a great undertaking, because the nervous power is irresistibly drawn to the stomach to manage the food eaten, thus draining off that supply which the brain and muscles so much need. It is always best to prepare hot meals when possible. If preserved or cooked rations have been served out, and there is time, they should be warmed or made into soup or bouilli before being eaten. Fresh meat ought not to be cooked before it has had time to bleed and cool; and meats should generally be boiled, with a view to soup; though sometimes roasted or baked, for variety. Fresh meat issued to the soldiers in advance, in hot weather, may be preserved by half boiling it; or, if there be not time for that operation, the meat may be kept some twenty-four hours, by previously exposing it for a few minutes to a very thick smoke. Salted meats should soak eight or ten hours, or the water they are boiled in should be changed several times. Vinegar added to water that tough meats are boiled in, tends to make them tender. Meats to be eaten cold should be placed in boiling This sets the juices; while meat put first (261) in cold water and then gradually heated and boiled, has its juices extracted; best done this way in soups, stews, etc. Vegetables, especially fresh ones, should be immersed in boiling water; dried vegetables in cold water. Meats that are to be used cold, ham especially, should be allowed to cool in the liquid in which they were boiled, as they will then be especially sweet, juicy and tender. Hang the camp kettle on the crane, and use a cover to keep out ashes, sand, or dust. If any fresh lean meat is available, put in a small piece, after cutting off every particle of fat. After breakfast build a fire of logs under the camp kettle, and let the meat boil in an abundance of water for two hours or longer, or until the meat is almost ready to drop to pieces; then add Irish potatoes and onions, all cut up, and simmer until the vegetables are done. While boiling, frequently skim from the top every particle of grease that rises. When done, season with pepper and salt to taste, and eat hot. If it is not thick enough, mix enough flour and water in a tin cup to the consistency of molasses, and pour slowly into the soup, stirring with a spoon as poured. Good soup may be made with bones, cracked with a hatchet and boiled for a long time, or with vegetables alone, thickened and seasoned. tomatoes make a nice soup.

From Manual for Army Cooks, 1896, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Flour or broken biscuits. Mixed vegetables. Split peas. Peel, clean, and cut up the vegetables; place the fresh cold water in the camp kettle; add the vegetables and peas, and boil gently until the peas are soft. Then put into the soup about two pounds of meat, which should have been previously well washed in cold water, and simmer gently till it is cooked; then take it out and cover it up to keep warm. Mix some flour into a smooth batter with cold water, and add it to the soup, keeping it well stirred to prevent it burning; boil for thirty minutes and serve. If flour is not to be had, use instead powdered biscuits, previously soaked in cold water. The remainder of the meat should be soaked and well washed in cold water, then put into the camp kettle, with sufficient water to cover it, and allowed to boil for thirty minutes; the water in which it was boiled should now be thrown away, the camp kettle refilled with fresh cold water, and the meat boiled till done.

From Manual for Army Cooks, 1896, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a light dough, or procure from the bakery, dough which is ready for the oven. Flour the hands well and mold the dough into balls about the size of an egg. Drop them successively into boiling water. Boil in the soup about fifteen minutes.

From Manual for Army Cooks, 1896, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Joint or cut up your meat in small pieces, and place in the stewpan; add a couple of slices of bacon, cut thin; a few raw onions, peeled and cut up; pepper and salt to taste. Pour in hot water until you have covered the meat with about two inches of Water on top; ut the lid on and simmer slowly until the water has boiled down, say one-half, or until it becomes thick or iilky from the juices extracted from the meats. If it is too thin to be palatable, thicken with grated hard bread, or a paste of water and flour, mixed in a tin cup and poured into the stew.

From Manual for Army Cooks, 1896, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and clean the meat in cold water; separate it from the bone, and cut it into small pieces of about two ounces each, and wash it well again in cold water; peel and clean the potatoes, peel and slice the onions; place the meat, potatoes, and onions in the camp kettle, add a little pepper and sufficient cold water to cover the whole; put the lid on the kettle and cook gently over a slow fire, frequently skimming the fat off the top.

From Manual for Army Cooks, 1896, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use meats, game especially, of any or various kinds-prairie chicken, quail, duck, rabbit, turkey -or if you have no fresh meats or game, use fried bacon or pork. Into a kettle put a layer of bacon, meats, etc., and season; dredge with flour, then add a layer of potatoes, onions, etc.; repeating this until the kettle is nearly full, as desired. Over all pour sufficient broth or water (the former preferable) to cover, and stew slowly from one to three hours, according to size. During the last hour stir in a quart of batter to thicken; season to taste and serve hot.

From Manual for Army Cooks, 1896, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take cold meats, game especially, cut up into pieces of small and equal size; put them into the largest pan with broth or cold water, a few quarts of onions, can of tomatoes, etc., and stir slowly for one to two hours, seasoning to taste; then to. the quart of flour add six tablespoonfuls of mustard or curry powder, stir in; boil ten minutes more and Use as a garnish either rice, boiled or mashed potatoes, corn, etc. This is a good hot winter dish.

From Manual for Army Cooks, 1896, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice the potatoes and onions; put them in the camp kettle, season with pepper and salt, pour in sufficient water to cover them, and stew gently, keeping the lid of the kettle closely shut until the potatoes are nearly cooked; then open the tins of meat and cut up the contents and put them in the kettle with the potatoes; let the whole simmer for ten minutes, then serve.

From Manual for Army Cooks, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice the onions, melt the fat of the meat in the camp kettle, add the onions and fry them until brown, mix the flour into a smooth batter with cbld water, season with pepper and salt, and pour it into the camp kettle; stir the whole well together; cut the meat into slices, put it into the kettle, and, when warmed through, serve.

From Manual for Army Cooks, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put about one inch of water in oven, and season with salt and pepper, so as to have a gravy for basting the meat while cooking, thus preventing its becoming too dry. Make a mop by tying a clean rag to the end of a stick; remove the lid frequently, and baste the roast with the gravy. When,done remove the meat to a dish; put into the gravy a inch of flour to thicken, and pour over the roast. yf your roast is thick or tough, parboil in camp kettle from thirty minutes to an hour before placing in the oven; then roast to a nice brown.

From Manual for Army Cooks, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Build a good log fire, and let it burn down to a bed of coals, so that there will be no smoke. Cut your steak or chops almost one inch thick and season with pepper and salt. Put your meat between the bars of your broiler, and place on the red-hot coals. Broil quickly until rare, or well done, as you desire, frequently turning the broiler from one side to the other, so that the meat will not have time to char. If a little charred, scrape with a knife; place on hot dish, season with salt and pepper, and serve while hot.

From Manual for Army Cooks, 1896, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little water in the pan; dredge the fish well, season; put a few slices of bacon fat on top and bake from forty-five minutes to an hour. Fish from six to eight pounds are best for baking, or a number of them together.

From Manual for Army Cooks, 1896, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is the very best way of cooking shad: The plank should be three inches thick, two feet long, one and a half feet wide and of well seasoned hickory or oak. Take a fine, shad just from the water, scale, split it down the back, clean it, wash it well and immediately wipe dry. Dredge it with salt and pepper. Place the plank before a clear fire to get very hot. Then spread the shad open and nail it, skin side next to the hot plank, with four large-headed tacks. Put it before the fire, with large end down. In a few minutes turn the board so the other end will be down, and do this every few minutes until the fish is done. To tell when it is done pierce with a fork; if the flesh be flaky it is done. Spread with dripping and serve on the plank, or draw the tacks out carefully and slide the shad onto a hot dish. The whitefish caught in the lakes are excellent when cooked in this manner.

From Manual for Army Cooks, 1896, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After washing, place in camp kettle and pour on boiling water. Boil slowly until a fork will pierce MANUAI; FOR ARMY COOKS. them with ease. Serve thus, or peel while hot; mash into a paste, season with pepper and salt, and eat hot.

From Manual for Army Cooks, 1896, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and cut into thick slices, stew in stewpan, with enough water to cover them, and add two thin slices of bacon; put on the lid and cook until potatoes are soft and nearly dry, but stir frequently to prevent burning or sticking to the bottom of pan. Add salt and pepper. A raw onion or two cut into the stewing potatoes gives a flavor that a hungry soldier always enjoys.

From Manual for Army Cooks, 1896, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a trench 18 inches wide, 18 inches deep, and from 4 to 6 feet long; keep a fire in this for several hours; let fire die down so that there shall be a bed of coals and hot ashes; it is then ready for use. Prepare beans as usual for baking and place in mess kettles; pour in three quarts of hot water; cover with tin plate or mess pan; scrape out the embers until kettle will be near bottom of trench; cover first with ashes, then with coals, and leave undisturbed for six to eight hours. It. is a good plan for cooks to soak beans over night and carry them to the next camp. This will permit the furnishing of baked beans at supper while marching. Remember that rice swells very much in boiling, and that a teacupful makes a large dish when cooked. Place in camp kettle, and cover the rice with about two inches of water; boil slowly, or rather simmer, until it is tender, then by gradually slowing the heat let the water evaporate, thus leaving the grains swollen and dry. Rice thus prepared can be used as a vegetable or a pudding by adding salt and pepper in the former and sugar in the latter case.

From Manual for Army Cooks, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick your rice clean and wash it in two cold waters, drawing off the last water just as you are ready to put the rice in the saucepan for boiling. Prepare a saucepan with water sufficient to more than cover the rice by two inches, and in which a little salt has been shaken. The water should be brought to a boil and kept there until it is drained off. When the water is boiling sprinkle in the rice gradually so as not to stop the boiling.

From Manual for Army Cooks, 1896, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stir it as little as possible-never knead it-or you will lose the strength (gases) of the powder. Roll or break into equal-sized biscuits; or, best, drop from a large spoon into well-greased pans. Put into a good hot oven, especially hot on top, and bake until done-usually from 15 to 20 minutes, if oven is good. Never knead the dough, as kneading kills the leavening properties of baking-powder Yeast, or baker's bread, on the other hand, requires much kneading and a good stiff dough. If in a hurry, or inexperienced, biscuits are the most easily made; the great fault in preparing either is not so much inexperience as lack of careful attention to the above details.

From Manual for Army Cooks, 1896, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take five quarts of flour and one and two-thirds tablespoonfuls of yeast powder; mix thoroughly while dry, adding a little salt to suit the taste; then mix in well one tablespoonful of dripping or lard; then add water, and in small quantities at a time, until a biscuit dough is made; knead slightly. Take a Government mess pan and cut off about one inch and a half of the rim, leaving a rough edge. Into this mess pan put dough enough to fill it twothirds full; cover with another mess pan. A hole should previously have been dug in the ground eighteen or twenty inches in diameter and depth, and a fire burned in it five or six hours. Then take out all the cinders except a bed two or three inches deep; upon this place the mess pans and surround and cover them with hot cinders; over all spread a covering of earth, and leave for five or six hours. The bread will not burn, as in rising it will not reach the bottom of the upper mess pan. The rough-cut edges of the lower mess pan afford egress to any gases that may be disengaged.

From Manual for Army Cooks, 1896, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To four quarts of flour sift three spoonfuls of baking powder, and a spoonful of salt; add one to two quarts of good bacon fat; cold water enough to make a good stiff dough without kneading.

From Manual for Army Cooks, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up fine about two quarts of bacon, or salt fat pork, or suet in small dice-shaped pieces. To six quarts of flour add six spoonfuls of baking powder, two quarts of molasses, or one and one-half quarts of sugar, two quarts of currants, raisins, or chopped fruits, one quarter pint of mixed spices. Mix into a good stiff batter with a spoon, and it is ready for the bag and pot. Prepare from a flour bag (inside one) a bag; dip into boiling water and flour well inside, this prevents the pudding from sticking to 931-s1 the bag and absorbing water. Into this bag pour your pudding batter, allowing room for the pudding to swell (be sure of this), and tie up tightly, taking care that no water can get inside of bag.

From Manual for Army Cooks, 1896, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To a quart of sugar add a sufficient quantity of hot water and boil, adding a little spice; boil ten minutes, then thicken with flour, stirring continually. Toward the last add a little vinegar until taste is satisfactory. Use more spice or sugar if necessary. Boil until it thickens, and serve separately from pudding. If possible use condensed milk.

From Manual for Army Cooks, 1896, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick over the apples carefully; then wash them in cold water and drain. Soak them over night in sufficient cold water to cover them. Put them, with the-water in which they have been soaked, into a pot (iron should not be used; an earthenware wellglazed crock or stone jar is preferable); cover closely to simmer until they are tender.

From Manual for Army Cooks, 1896, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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16J pounds meat. 5 pounds flour. 1b pounds suet. I ounce pepper. Make the paste; cut up and stew the onions with jelly from the meat added; cut the meat into dice and place it in a baking dish; add the cooked onions; season with pepper and salt; cover with a light crust, and bake in a quick oven for twenty

From Manual for Army Cooks, 1896, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ingredients the same as for stew, with five pounds of flour and one and one-half pounds of suet or dripping added. Make the paste; prepare and cook the vegetables and onions as for stew; when the vegetables are tender add the meat; cover the whole over with a light paste, and boil or steam for twenty minutes.

From Manual for Army Cooks, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open can one hour before using and empty into bowl. Drain liquor off and cook in boiling water twenty-five minutes. Drain, and add pepper and salt to taste.

From Manual for Army Cooks, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half an hour in their own liquor, first cutting in good lengths to look well in dish. When almost done, add salt and pepper. Simmerten minutes longer and drain off liquor. If can has not enough liquor to cover beans, add water in cooking.

From Manual for Army Cooks, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open can one hour before cooking. Put in kettle and cover with boiling water; let stand ten minutes; drain, and cover corn with hot water, a little salted. Set in vessel of hot water and cook one-half hour. Add pepper and salt, and serve.

From Manual for Army Cooks, 1896, page 276. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of salmon, one-pound can of tomatoes; arrange in alternate layers; season with salt, pepper, and two ounces of salt pork cut into dice; add the liquid from both cans and cover the top with powdered hard bread; put a little dripping on top, and bake a light brown.

From Manual for Army Cooks, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The simplest way of preparing salmon for the table is to open the can, place it in a pan or pot partly full of water, and when quite hot it is ready for the table. No water should be allowed to enter the can as it depreciates the flavor. After the salmon is put on the dish, remove the skin and arrange it as neatly as possible. The liquid in the can should be used for the basis of the sauce with the addition of a little seasoning, and if liked, a little flour for thickening.

From Manual for Army Cooks, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fry one quarter of an onion until brown; add a gill of water, a teaspoonful each of flour and English mustard, salt and pepper. Simmer and add the liquor from the can of salmon; do not let it burn. Place a pound of salmon (hot) upon a dish, spread the thick sauce over it, and set it in a hot oven a moment to singe the surface.

From Manual for Army Cooks, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel a dozen medium-sized potatoes; put them in a pan with a little dripping and bake them. When done, arrange a pound of salmon (previously warmed in the tin) in the center of the dish with the potatoes round it; thicken the drippings with a little flour, season it with salt, pepper and a clove of garlic; pour it over the fish and serve.

From Manual for Army Cooks, 1896, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teacupful flour. 1 teaspoonful baking powder. + teaspoonful pepper. (1 dozen clams chopped; add their liquor.) Drop from a spoon in hot meat dripping.

From Manual for Army Cooks, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut crab meat into small pieces. To six ounces of crab meat mix two ounces of bread crumbs, juice of half a lemon, cayenne pepper and salt. Mix all with milk (condensed), sprinkle fine bread crumbs on top, and color brown in a quick oven.

From Manual for Army Cooks, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the meat up fine and let it boil up once in its own liquor. Add a little pepper and salt, and serve plain or on toast.

From Manual for Army Cooks, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil four ounces macaroni in plenty of water, twenty minutes. Cut in pieces one inch long. Put layer of this in bottom 'of baking dish, a layer of oysters, salt and pepper sprinkled over.

From Manual for Army Cooks, 1896, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Drain oysters dry, sprinkle with pepper and roll in flour. Cut one-fourth pound bacon into thin slices, put in frying pan and try out all the fat. Remove bacon and cover bottom of pan with oysters. When brown and crisp on one side, do other side the same. Serve on squares of toast.

From Manual for Army Cooks, 1896, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Coffee requires great care and constant attention in roasting-don't leave it to do something else. Half fill the pan with coffee beans, about fifteen pounds, place it in the oven or on the fire (an even and slow heat is best) and when it gets heated through stir thoroughly from the bottom. Try to stir it so the under berries will come to the top, and vice versa. If fire is quick keep stirring constantly. Use the turnover in stirring, not a spoon. When about half done add half pint of fat or water and stir thoroughly until of a rich brown color, then set off to cool. Some prefer to use the oven and by having heat on top can observe the progress of parching more easily and thoroughly, acting accordingly. Time, about one hour or more to the half-pan full. Great care shovild be exercised, as good coffee is the backbone of many a meal.

From Manual for Army Cooks, 1896, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into a small coffee boiler, the smallest one, put sufficient cold water for the command, allowing a good quart per man or more; add to it the coffee, ground fine (two quarts ground coffee to fifty men at least), and when the whole boils remove it from the fire, ten minutes before service, to settle. Another way: First boil the water, then add the coffee: boil ten minutes and remove; boil slowly or it will boil over '--a cupful of cold water will prevent it from boiling over when it is boiling too fast, but it must be removed quickly-it will also settle the grounds. Don't ever boil coffee too long as it loses strength and flavor, and don't be too liberal with the water. -Another way: Allow one heaping tablespoonful of coffee to each pint of water. If five quarts are required put in six or seven quarts of water, thus allowing for evaporation and boiling down.

From Manual for Army Cooks, 1896, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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----- -------- ---- Loaf, ration, space of in pan --------------------- Lobster, cannedDeviled........................................ 278 Lobster, stewed (canned).......---- Loin of veal, roast.................................. Loss in cooking, table of -o-----.k............... Macaroni, baked, and cheese --------------------------- Soup from stock....................... Mackerel, salt, boiled ---------------------------------

From Manual for Army Cooks, 1896, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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