Manual for army cooks

enemy, troops may be required to carry their rations on the i)erson. It may safely be said, in general terms, that a soldier can carry three days' subsistence on his person — the infantryman in the haversack or pack, the cavalryman in his saddlebags. Under such conditions of course only bacon (one day's ration of which may be replaced by cooked beef), hard bread, coffee, sugar, salt, and pepper can be carried, the other components being replaced by such condensed forms of food as compressed soup, etc. The regulation meat can, tin cup, knife, fork and spoon answer all requirements for cooking under such emergencies. CAMPING. Upon arrival in camp as soon as ranks are broken in the infantry, or the horses provided for in the cavalry, the first sergeant commands: "All hands out for wood and water," when all available men prepare to gather fuel and carry water to the spot selected for the kitchen. If the transportation has arrived in camp, the cooks, while waiting the arrival of fuel and water, proceed to unload the articles necessary for a meal ; the assistant cook and cook's police dig a shallow trench about 10 feet long, 18 inches deep, and 12 inches wide. The kettle rod is placed in position over this trench, the fire lighted, and the kettles with their contents hung on the hooks, as quickly as possible, and the meal prepared while tents are being put up. As a rule, a meal should be served about 30 minutes after the transportation reaches camp. This meal should, therefore, be of a simple character, such as bacon, bread, and coffee ; the more elaborate meal to follow later in the day or evening. Immediately after the meal has been served, the chief cook proceeds to prepare the articles necessary for the next meal, and the assistant cook to cleaning and scouring the utensils. While they are thus employed, the police should dig another shallow trench at right angles to and connecting with the first trench. In this a small fire should be started to thoroughly dry the ground. The fire for baking may then be easily gotten from the cook fire. The cook having made everything ready for the next meal, may then turn the care of them to the assistant and proceed to bake his bread for the next day. The dough may be mixed on a rubber blanket or false cover of the ration box, according to the formula printed on the yeast-powder can, each particular brand of powder needing a different proportion ; and may then be baked in the Buzzacott oven or mess pans. If mess pans are to be used, the dough is then placed in the deeper pans and covered with the shallow ones. An even bed of coals is then raked into the baking trench, the ovens or pans placed on this bed and live coals placed on top. Care should be taken not to use too many coals, as owing to the thinness of the pans, the contents are easily burned. After the evening meal, which should usually be immediately after retreat, the necessary articles are prepared for breakfast, and everything that can possibly be spared is repacked into the wagons, so that there may be no delay in the morning, or confusion if obliged to start during the night. In making his calculation for breakfast, he should be careful not to overestimate, as he will find it difficult to carry the remnants from one camp to another, and consequently a loss may occur.