Manual for army cooks

Scald the pot after each meal. Place the pot close to the fire, but not on it. Allow one heaping teaspoonful of tea for each person. Place it in the 23ot, and pour in boiling water in sufficient quantity ; cover the top securely to retain the heat and aroma, and let it draw for twenty or thirty minutes. It is good either hot or cold. After tea has been drank at the meal, the old tea leaves may be resteeped, and the tea thus formed can be carried in the canteens. It will be ordinarily better than the water that may be found along the march. Page. Above-ground oven 230 Accidents from fire, to prevent around temporary chimneys 210 Allowances for general mess, allotted by Post Commander _ 40 Appetite increased in the field 209 Apple dumplings, baked 183 Pudding, baked 182 boiled 176 Sauce 185 Approximate weights and measures, table of 24 Army range. No. 4 34 Parts for . 35 Tinware for 36 Artichokes, French > 150 Jerusalem 150 Artillery pie 1T2 Asparagus, stewed 150 Upon toast 151 Av^oid drinking bad water 241 Bacon, boiled 107 Broiled, N. O. style 109 Fancy, N. O. style 109 Fried 107 Plain, N. O. style 109 Bad water, avoid drinking. 241 Baked ax^ple dumplings 183 Apple pudding 182 Batter pudding 179 Beans, No. 1 -- 269 Beans, No. 2 - . 269 Beef head, without cooking utensils : . - - 266 Beef heart .-. - 90 Bread and fruit pudding - 181 Bread pudding 181 (281) Page. Baked cornstarch pudding . 179 Cracker pudding 181 Dried peas 142 Fish 74-268 Fresh pork ^ 104 Halibut 79 Hash, dry 103 Hash, wet 102 Hominy pudding 183 Macaroni and cheese 149 Meats, gravy for 99 Mushrooms 139 Onions 124 Pork and beans 105 Potatoes 122 Puddings, remarks on . 178 Pumpkin 127 Pumpkin pudding 183 Quarter of lamb 111 Rabbit 116 Rice pudding 170 With eggs 180 Without eggs 180 Salmon and tomatoes 277 Salt beef 97 Shad 79 Sweet potatoes 123 Tomatoes, No. 1 135 Tomatoes, No. 2 135 Turkey 114 Venison 115 Winter squash 127 Bake houses for the field 232 Baking bread in field ovens 233 Baking powder 163 Biscuits 158-271 Bread 271 Baking, temperature for 18 Barley soup, from stock 61 Page. Barney Steam Cooker, the 222 Instnictions for using 223 Batter cakes, corn ineal „ 164 No. 1 165 No. 2 165 Pudding, haked 179 l)()iled 17T Beans, baked. No. 1 269 Baked, No. 2 269 Dried, boiled, No. 1 140 Dried, ])<)iled. No. 2 141 Dried, lima . 133 Dried, stewed. No. 1 141 Dried, stewed, No. 2 142 Fried 141 String, boiled 132 String, cainied 276 Soup 67 Soup, dried, from stock , 61 Beef 25 A la mode 86 Baked 81 Boiled 85 Bouilli 88 Corned, and cabbage 98 Head, baked without cooking utensils 266 Heart, baked 90 stewed 94 Or mutton stews 263 Pie, to make 89 Pounded 83 Salt, boiled 97 Salt, with dumplings 266 Steak, broiled, in a frying x)an 83 Steak, broiled, on a gridiron 84 Steak, smothered in onions 85 Tea 70 Tongue, fresh 95 With peppers, dried (Spanish) 187 Page. Beets, boiled 132 Bill of fare for ten days' camp 254 Bill of fare in garrison 51-257 Biscuits, baking-powder 158 Boiled apple pudding . '. 176 Bacon 107 Batter pudding 177 Beans, dried, No. 1 140 Beans, dried, No. 2 141 Beets 132 Cabbage 128 Carrots 129 Cauliflower 129 Corned beef 97 Cornstarch pudding 177 Cymlings or summer squash 127 Dinner, New England 98 Eggs 155 Fresh beef 85 Fresh beef tongue 95 Green corn 131 Green peas 126 Greens 133