tlie bag and absorbing water. Into tliis bag pour your pudding T)atter, allowing room for tlie pudding to swell (be sure of this), and tie uj) tiglitly, taking care tliat no water can get inside of bag. Have boiling two or three boilers of water and drop in your pudding wliile the water boils ; boil two or three hours, according to the size of your pudding. IN'oTE. — If the water stops boiling your i)udding is sj^oiled. To remove the pudding from the bag when done, dip it into a bucket or pan of cold water. It will then slide out easily when the string of the bag is cut. Before x)utting in the pudding to boil, drop a tin jjan or plate into the boiler ; this will prevent it from sticking to the l3ottom of the pot and burning. PLAIN SATJCE FOR FIELD PUDDING. To a quart of sugar add a sufficient quantity of hot water and boil, adding a little spice ; boil ten min- utes, then thicken with flour✪ Plain Sauce for Field Pudding, 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. STEWED DRIED APPLES. Pick over the apples carefully ; then wash them in cold water and drain. Soak them over night in suf- ficient cold water to cover the✪ Stewed Dried Applesm. Put them, with the water in which they have been soaked, into a pot (iron should not be used ; an earthenware well- glazed crock or stone jar is preferable) ; cover closely to simmer until they are tender. STEWED DRIED PEACHES. Kules as to cooking, flavoring, etc., for dried apples are applicable to dried peaches. MANUAL FOR ARMY COOKS. 275 STEWED DRIED PRUNES. Pick carefully, wash thoroughly, drain, cover the fruit with cold water and soak thirty minutes. Proceed then as directed for dried api)les. Cook thirty to forty-five minutes only. Longer co(jking will break the fruit; this is to be avoided. They are flavored, served, and can be used as pre- scribed for dried apples. CANNED AND DRIED SOUPS. Many reliable varieties of canned sou|)s are on the market and easily obtainable. The cans con- tain the directions for pre})aration. There are also preparations for dried soups, put up in ] )ackages on which are printed directions for preparing. In ])reparing articles of the foregoing class the directions, as printed by the manufacturers, should always be followed. MEAT PIE. (Sufficient for 22 men. ) 16. I pounds meat. 1 x^ound onions. 5 pounds flour. 2 ounces salt. H pounds suet. I ounce pepper. Make the paste ; cut up and stcAv 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 pe^iper and salt ; cover with a light crust, and bake in a quick oven for twenty minutes. STEW. (Sufficient for 22 men.) 16^^ pounds meat. 1 pound onions. 2 pounds carrots, or other 2 ounces salt, vegetables. ^ ounce pepper✪ Stew Cut up the vegetables and onions, which place in the boiler with sufficient water to cover them ; add some jelly from the meat; well season with x^ej^per 276 MANUAL FOR ARMY COOKS. and salt, and stew gently, keeping the lid of the boiler closely shut until the vegetables are tender, then add the meat; let the whole simmer for ten minutes and serve. SEA PIE. (Sufficient for 22 men. ) ✪ Sea Pie

AI-modernized reading of the original text

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 tliat no water can get inside of bag. Have boiling two or three boilers of water and drop in your pudding wliile the water boils ; boil two or three hours, according to the size of your pudding. NOTE. — If the water stops boiling your pudding is spoiled. To remove the pudding from the bag when done, dip it into a bucket or pan of cold water. It will then slide out easily when the string of the bag is cut. Before putting in the pudding to boil, drop a tin pan or plate into the boiler ; this will prevent it from sticking to the l3ottom of the pot and burning. PLAIN SAUCE FOR FIELD PUDDING. 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. STEWED DRIED APPLES. 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. STEWED DRIED PEACHES. Kules as to cooking, flavoring, etc., for dried apples are applicable to dried peaches. STEWED DRIED PRUNES. Pick carefully, wash thoroughly, drain, cover the fruit with cold water and soak thirty minutes. Proceed then as directed for dried apples. Cook thirty to forty-five minutes only. Longer cooking will break the fruit; this is to be avoided. They are flavored, served, and can be used as prescribed for dried apples. CANNED AND DRIED SOUPS. Many reliable varieties of canned soups are on the market and easily obtainable. The cans contain the directions for pre})aration. There are also preparations for dried soups, put up in packages on which are printed directions for preparing. In ])reparing articles of the foregoing class the directions, as printed by the manufacturers, should always be followed. MEAT PIE. (Sufficient for 22 men. ) 16. I pounds meat. 1 x^ound onions. 5 pounds flour. 2 ounces salt. H pounds suet. I ounce pepper. Make the paste ; cut up and stcAv 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 pe^iper and salt ; cover with a light crust, and bake in a quick oven for twenty minutes. STEW. (Sufficient for 22 men.) 16^^ pounds meat. 1 pound onions. 2 pounds carrots, or other 2 ounces salt, vegetables. ^ ounce pepper Cut up the vegetables and onions, which place in the boiler with sufficient water to cover them ; add some jelly from the meat; well season with x^ej^per and salt, and stew gently, keeping the lid of the boiler closely shut until the vegetables are tender, then add the meat; let the whole simmer for ten minutes and serve. SEA PIE. (Sufficient for 22 men. )

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Plain Sauce for Field PuddingStewed Dried ApplesStewStewed Dried PrunesMeat PieSea Pie

Manual for army cooks