Manual for army cooks

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. CANNED LIMA BEANS. 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. CANNED STRING BEANS. 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. Simmer ten minutes longer and drain off liquor. If can has not enough liquor to cover beans, add water in cooking. CANNED CORN. 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. CANNED CORN AND TOMATOES, STEWED. To two cans of tomatoes add one can corn. Stew one-half hour with a little chopped onion ; pepper and salt to taste. SALMON IN CAMP COOKERY. 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. A CAMP MORSEL. Take a can of mackerel, salmon, or lobster ; chop with raw onion and pickles, and pour vinegar over. CANNED SALMON, BOILED. 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. CANNED SALMON, DEVILED. 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. CANNED SALMON, DANISH MODE. 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.. CANNED CLAM FRITTERS. 1 teacupful flour. 1 teaspoonful baking powder. 1/2 teaspoonful pepper. 1/2 teaspoonful salt. (1 dozen clams chopped; add their liquor.) Drop from a spoon in hot meat dripping. CANNED CRAB, DEVILED.