Manual for army cooks

MANUAL ARMY COOKS PREPARED UNDER THE DIRECTION OF THE COMMISSARY GENERAL OF SUBSISTENCE. Published by Authority of the Secretary of War FOR use in the Army of the United States. WASHINGTON: GOVERNMENT PRINTING OFFICE. WAR DEPARTMENT. Document No. 18. Office Commissary General of Subsistence. CONTENTS OF PART I. Page. Title Page _ 1 Tables of Contents of Part I 3 Manual ._ 17 PART I. Methods of Cooking 17 Roasting 17 Baking. 18 Boiling 18 Simmering 20 Stewing 20 Broiling 20 Frying 21 Sauteing 22 Seasoning 22 Mixing 22 To Clean Utensils 23 Tables of Approximate Weights and Measures 24 Choice and Description of Meats 25 Beef - 25 Mutton 27 Pork 28 Veal 29 How TO Save Drippings 29 Butter _— * : 30 Good Butter from Suet 31 Dripping Pan 32 An Inexpensive Ice Box 33 Army Range No. 4 34 Lists of — Parts for Army Range No. 4 35 Tinware 36 Tableware 37 Cooking Utensils 38 (3) Page. Messing 39 Details for Serving in Post Mess 41 General Suggestions 45 Bills of Fare 47 The Ration 47-48 Savings 48 Company Funds 49 The Travel Ration 49 Bills OF Fare FOR Ten Days 50 Table No. 1 51 Table No. 2 52 Table No. 3 53 Table No. 4 ___ 54 SOUPS- RECIPES. Remarks on 57 Stockpot 58 Stock (Bouillon) 59 Vegetable (from stock) 60 Tomato (from stock) 60 Barley (from stock) 61 Dried Beans (from stock) 61 Macaroni (from stock) 61 Sago (from stock) 62 Rice (from stock) 62 Tomato and Rice (from stock) 62 Vegetable 63 Tomato, No. 1 63 Tomato, No. 2 64 Rice . 64 Mutton or Lamb Broth 65 Dumpling Broth 65 Ox-tail 66 Consomme 66 Tomato and Rice 67 Bean 67 Pea 68 Oyster (cove) 69 Oyster (fresh)__- _.„ 69 Soups — Continued. Pago. Mock-oyster 69 Beef Tea 70 Onion 70 Kidney 71 St. Patrick's 71 Fried Bread for Soup 72 Fish— Remarks on 72 To prepare 73 Boiled 73 Fried 73 Baked 74 Chowder (or Clam), No. 1 74 Chowder, No. 2 75 Turbot (Fish Hash) 76 Boiled Salt Codfish 76 Codfish Balls 77 Salt Codfish Hash 77 Boiled Salt Mackerel 78 Broiled Salt Mackerel 78 Baked Shad 79 Halibut, Baked 79 Little Pigs in Blankets : 79 Gravy FOR Baked Fish 80 Sauces for Boiled Fish— Drawn-butter Sauce 80 Pickle Sauce 80 Boiled-egg Sauce 80 Meats— Remarks on 80 Beef, Baked 81 Pot Roast 82 Broiled Fillet 83 Pounded Beef 83 Beefsteak Broiled in a Frying Pan 83 Beefsteak Broiled on a Gridiron 84 Beefsteak Smothered in Onions 85 Boiled Fresh Beef 85 Meats — Continued. Page. A La Mode Beef 86 Beef Bouilli _. 88 To Stew Fresh Beef 88 To Make a Beef Pie --_ -__ 89 Baked Beef Heart . 90 To Make Potato Pie - 91 Turkish Pillau „ 92 Crimean Kebobs 92 Bombshells 93 Stewed Beef Heart 94 Boiled Fresh Beef Tongue 95 Fried Liver 95 Marrow Bones 96 Cooked Salt Beef 96 Boiled Salt Beef 97 Baked Salt Beef 97 Stewed Salt Beef 97 Boiled Corned Beef 97 Corned Beef and Cabbage 98 New England Boiled Dinner 98 Brine to Corn Meats 98 BrowTied Flour 99 Gravy for Baked Meat 99 Gravy 99 Onion Sauce 100 To Thicken Gravies 100 To Brown Soups, Stews, etc 100 Creole Sauce 100 Sauce for Boiled Mutton 101 Brown Sauce 101 Currant Jelly Sauce 101 Baked Hash 101 Wet Hash 102 Dry Hash 103 Pemmican 103 Remarks on Pork 103 Baked Fresh Pork 104 English Pork Pie 104 Meats — Continued. page. Fried Salt Pork 104 Boiled Salt Pork 104 Baked Pork and Beans 105