Manual for army cooks

Table of loss in 20 Table of time in 120 Cooks 245 Dutiesof 245 Hints to, on packing wagons 250 Corn bread 160 Canned 276 Green, boiled 131 Green, stewed 131 Meal and rye bread 159 Meal batter cakes 164 Meats, brine to 98 Remarks on _• 160 Corned beef and cabbage, boiled 98 Cornstarch i)udding, baked 179 Boiled 177 Cracked wheat 146 Cracker pudding, baked 181 Cranberries'/ stewed 154 Cranes for small camp cooking fires, how to build 211 Creole sauce 100 INDEX. 389 Page. Crimean kebobs 92 Crullers, common 184 Crust, pie, No. 1 167 No. 2 169 No. 3 169 Cucumbers, fried. 130 Eaw 1 30 Stewed 130 Currant jelly 200 Sauce 101 Cymlings, or summer squash, boiled 127 Daily burning of kitchen refuse 211 Device for cooking, furnished by Ordnance Department - 241 Deviled crab (canned) 278 Diagrams for extemporized stoves, or cooking i)laces .212-214 Dimensions and cax)acity of field ovens 225 Dinner, New England boiled. 98 Directions for cami)ing 251 For making soup 262 For using Buzzacott oven 220 Disposal of kitchen refuse 211 Doughnuts 184 Dough, places for mixing and raising 232 Dressing, salad 140 Dried apples, stewed 274 Bean soup, from stock 61 Beef \\4th peppers (Spanish) 187 Fruits, remarks on 152 Lima beans ... 133 Peaches, stewed 274 Peas and oatmeal 142 Peas, baked 142 Prunes, stewed 275 Dripping pan 32 Drippings, how to save 29 Duff, plain 170 Plum 170 Dumpling broth 65 Dumplings, Indian meal 171 9281—19 390 INDEX. Pago Dutch ovens 231 Duties of cooks . 245 Edible mushrooms 137 Eggplant, fried 149 Stuffed 150 Eggs, boiled 155 Fried 155 Omelet, plain 155 Poached 156 Remarks on 154 Scrambled 157 English pork pie 104 Estufado (Spanish) 187 Extemporized stoves or cooking x)laces, with plates 211 Fancy bacon, N. O. style 109 Field bake houses 232 Bread 272 Bread baked in frying pan 273 Ovens 225 Ovens, baking bread in 233 Ovens, dimensions and capacity of oo zo Ovens, utensils necessary for ^32 Fillet, broiled 83 Filters, how to make 244 Fire, cooking, for small camp 210 How to kindle 210 Shield for camp 215 Wood, how to gather and cut 244 First meal in camj) 251 Fish, baked 74-268 Baked, gravy for 80 Fried 73 Halibut 79 Shad 79 Boiled - 73 Boiled, sauces for 80 Hash, salt cod 77 Hash, turbot 76 Or clam chowder, No. 1- .-- 74 INDEX. 291 Page. Fish or clam chowder, No. 2 75 Remarks on . 72 Salt cod - 76 - Salt mackerel, boiled 78 Salt mackerel, broiled 78 To cook without cooking utensils •_ 267 To prepare 73 Flaimel cakes, No. 1 164 No. 2 164 No. 3 165 Flour, browned 99 Food, cooking and preparation of 43 French artichokes 150 Fresh beef, boiled 85 Tongue, boiled . 95 To stew 88 Freshening rancid butter 30 Fresh meat issued in advance, to preserve 261 Fried bacon - 107 Beans 141 Bread for soup 72 Cabbage, cooked 128 Cucumbers 130 Eggplant 149 Eggs 155 Fish 73 Grits 147 Ham and eggs 108 Liver 95 Liver, Begue style 101 Liver, N. O. style 10& Mushrooms 139 Onions 124 Parsnips 126 Potatoes, cooked 122 Potatoes, raw 123 Rabbit 117 Raw potatoes 123 Rice 145 292 INDEX. Page. Fried rice, Spanish 190 Salt iDork 104 Sausage meat . 106 Frijoles, con Queso (Spanish) . 188 Spanish ' 188 Fritters, canned clam 278 Fruits, canned 196 Dried and evaporated, stewed 153 Apples 274 Apricots 153 Peaches 274 Frying meats 21 Vegetables 21 Fuel, where to find 244 Funds, company . 49 Game, remarks on . . 115 General suggestions 45