Manual for army cooks

Graham bread 159 Gravies, to brown . 100 To thicken 100 Gravy . . . .^ 80 For baked fish 80 For baked meats 99 Green chiles, stuffed (Spanish) 188 Corn, boiled 131 stewed 131 Peas, boiled 126 Greens, boiled 133 Griddle and pancakes, batter, No. 1 165 Batter, No. 2 165 Buckwheat 166 Corn-meal batter .. - 164 Flannel, No. 1 164 Flannel, No. 2 164 Flannel, No. 3 165 Remarks on 163 Rhode Island 167 Rice 166 Grits, fried 147 Page. Grits, hominy 147 Halibut, baked 79 Ham, boiled . 107 Broiled 108 Fried, and eggs 108 Hard water, to soften . 18 Hash, baked 101 Dry 103 Fish, turbot 76 Salt codfish..., 77 Wet -.. 103 Hints for camp cooking . 2G1 Miscellaneous 261 Regarding water and wood 241 To cooks on packing wagons 250 Hominy, coarse, boiled 145 Grits 147 Pudding, baked 183 Hop yeast '. 163 Hot fat, to test 21 Pot 110 Sauce, No. 1 185 Sauce, No. 2 185 Sauce, No. 3 186 Sauce, No. 4 186 How to build a crane for small camp cooking fire 211 To construct kneading troughs 234 To construct small portable field ovens 235 To gather and cut firewood 244 To make a small camp cooking fire 210 To make chocolate 195 To make filters 244 To prepare meats to be eaten cold 261 Ice box, an inexpensive 33 Ice cream 199 Icing 199 Increased appetite in the field 209 Indian-meal dumplings. 171 Mush 147 Page. Indian-meal pudding, boiled 177 Inexpensive ice box, an 33 Ingredients for cooking, to be measured 23 In temporary camp, soups should frequently be made..- 254 Irish stew . 110 Irish stew, with salt beef 264 Jambalaya, Spanish 191 Jelly, currant 200 Wine 199 Sauce, currant 101 Jerusalem artichokes 150 Kebobs, Crimean 92 Kidney soup 71 Kindle a spark, how to 243 Kitchen police. 44 Refuse, disposal of 211 Refuse to be burned daily 211 Temporary 209 To improve in halts of more than one day . . . .< 210 Utensils 38 Kneading troughs, how to construct 234 Lamb 111 Baked quarter of 111 Roast quarter of 111 Large-sized portable field oven 238 Lemonade, No. 1 200 No. 2 : 201 Level ground, oven on 228 Lima beans, boiled 133 Canned 276 Dried 133 Stewed 133 Little pigs in blankets 79 Liver, fried, Begue style 109 Fried 95 Fried, N. O. Style 109 Loaf, ration, space of in pan 225 Lobster, canned 198 Deviled 278 Page. Lobster, stewed (canned) 278 Loin of veal, roast 112 Loss in cooking, table of 20 Macaroni, baked, and cheese 149 Boiled 148 Soup from stock 61 Mackerel, salt, boiled 78 Broiled 78 March, keep water kegs filled on 253 Marrow bones 96 Meat, component of the ration 47 Pie, sufficient for 22 men 275 Proportion to bone, table of 27 Stew, with garnish 264 Meats, frying 21 Hints on boiling 19 Hints on roasting 17 Remarks on 80 To be used cold, how prepared . 261 To preserve fresh, issued in advance 261 To roast in Dutch oven 265 Tough, to make tender 261 Mess, details for service in post 41 Messing 39 Method of cutting beef, mutton, pork, and veal 26-29 Mint sauce : 111 Miscellaneous hints for camp cookery 261 Mock oyster soup 69 Morsel for camp 277 Muddy water, to clarify 243 Muffins, wheat 159 Mush, Indian meal 147 Oatmeal 148 Mushrooms, baked 139 Edible _.. 137 Fried 139 Poisonous 138 Stewed 139 Mutton, boiled '. 109 Page. Mutton or lamb broth 65 Pot pie - 110 New England boiled dinner _ . . 98 Oatmeal mush . 148 Porridge, from cooked oatmeal 151