To make sure of the bread rising in the o^^en air,
make an excavation about 18 inches deep of con-
venient length and width. Heat it with pieces of
wood in small sticks, and place the bread on brush-
Avood, covering the excavation with branches, plank,
hay, or grass.
Figs. A and B are two modes of making kneading
troughs by excavation and plank. Vertical sections
perpendicular to their length.
Fig. ^.
Fig. B.
\
-^ — -
xs^
n ^
Plate 13.
MANUAL FOR ARMY COOKS. 235
PORTABLE OVENS.
This class of ovens is generally so constructed
that they are ready for use at all times. Those on
wheels form jmrt of the train of an army. Many
patented varieties were used during the late war,
in the field, which gave satisfactory results. Con-
structed 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
jV-hich 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 longi-
tudinal bars, 1 inch wide and f inch thick, and on
the outside 5 transverse ribs, 1:^ inches wide by f
inch thick (fig. 2). The upper ends of the trans-
verse 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 sheet-
iron j^late 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 S inches in thickness.
236
MANUAL FOR ARMY COOKS.
MANUAL FOR ARMY COOKS. 237
This doptli of earth is iiained for the reason that a
kirger quantity woukl be liable, from its Aveight, to
bend the iron when heated, and a smaller quantity
would allow too much heat to escape.
An excavation 3 or 4 feet in depth should be made
a foot or two from the door, for the convenience of
the baker.
Two hours are required for heating the oven at
i\ rst starting, but for each heating immediately fol-
lowing one hour will be sufficient.
A small quantity of wood is placed in the oven at
the extreme rear and ignited, the door being kei)t
open to afford a draft and a vent for the smoke.
Small quantities of wood should then be added as
combustion progresses. In this way the fuel will
burn more freely, and the oven be heated quicker,
than if all the fuel necessary for the heating were
put in at once.
Page 102
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To make sure of the bread rising in the open air, make an excavation about 18 inches deep of convenient length and width. Heat it with pieces of wood in small sticks, and place the bread on brushwood, covering the excavation with branches, plank, hay, or grass.
Figs. A and B are two modes of making kneading troughs by excavation and plank. Vertical sections perpendicular to their length.
Fig. ^.
Fig. B.
\
-^ — -
xs^
n ^
Plate 13.
PORTABLE OVENS.
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 which 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 f inch thick, and on the outside 5 transverse ribs, 1:^ inches wide by f 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 j^late 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 S inches in thickness.
This depth of earth is named for the reason that a kirger quantity woukl be liable, from its weight, to bend the iron when heated, and a smaller quantity would allow too much heat to escape.
An excavation 3 or 4 feet in depth should be made a foot or two from the door, for the convenience of the baker.
Two hours are required for heating the oven at i\ rst starting, but for each heating immediately following one hour will be sufficient.
A small quantity of wood is placed in the oven at the extreme rear and ignited, the door being kept open to afford a draft and a vent for the smoke. Small quantities of wood should then be added as combustion progresses. In this way the fuel will burn more freely, and the oven be heated quicker, than if all the fuel necessary for the heating were put in at once.