Manual for army cooks

Officers in command should give strict attention to hav- ing food skillfully prepared 261 Okra, boiled 125 Omaha pudding, boiled 175 Omelet, plain 155 One chimney, to make serve for two trenches 210 Onion juice for meat dishes 100 Soup 70 Onions, baked 124 Boiled 124 Fried . 124 Stewed .< 124 Beefsteak smothered in 85 On the march, always keep water kegs filled 253 Rations ...- 253 Outfit, Buzzacott 218-219 For Buzzacott ovens 216 Oven above ground 230 Buzzacott 216 Dutch 231 Field 225 In a steep bank 225 On level ground 228 Portable 235 To test heat of -'- 18 Oxtail soup 66 Oysters and macaroni (canned) 278 Saute (canned) 279 Packing of wagons 250 Pack transportation 250 Pancakes, remarks on 167 Rhode Island 167 Parker house rolls - - - 158 Parsnip cakes - - - 126 INDEX. 297 Page. Parsnips, boiled 125 Fried 126 Stewed 125 Peas and oatmeal, dried 142 Dried, baked 142 Green, boiled 126 Pea souj) 68 With salt pork or beef, sufficient for 22 men 262 Pemmican 103 Peppers, dried beef with (Sx^anish) 187 Pie, beef 89 Crnst 167-273 No. 2 169 No. 3 169 English pork 104 Meat, sufficient for 22 men 275 Mutton pot 110 Sea, sufficient for 22 men 276 Veal pot '. 112 Pigs, little, in blankets 79 Pillau, Turkish 92 Places for cooking . 211 For mixing and raising dough 232 Plain bacon, N. O. style 109 Duff 170 Omelet 155 Planked shad 268 Plum duff 170 Pudding, No. 1 173 Pudding, No. 2 174 Pudding, No. 3 174 Pudding, No. 4 175 Poached eggs 156 Poisonous mushrooms 138 Police, kitchen 44 Pork, baked, and beans 105 And beans, to bake without oven 270 Baked fresh 104 Method of cutting 28 298 INDEX. Page. Pork pie, English 104 Remarks on 103 Salt, and hard bread 267 Porridge, from cooked oatmeal 151 Portable field oven of large size 238 Small, how to construct 235 Ovens 235 Post mess, detail for service in 41 Officer in charge of 41 Stewards in charge of 42 Potato bread 162 Yeast 162 Potatoes, baked 122 Boiled 121 Fried, cooked .< 122 Fried, raw .__ 123 Steamed 122 Stewed 269 To boil with their jackets on. _ . 268 Pot pie, mutton 110 Veal 112 Roast 82 Pots and kettles, washing of 222 Poultry, remarks on 113 Pounded beef 83 Powder, baking 163 Prunes stewed 152 Pudding, baked rice 170 Rice and j)otato 171 Suet or field ..- 273 Puddings, remarks on 169 Apple 182 Batter 177 Pumpkin, baked . 127 Boiled .. 127 Or winter squash, boiled 127 Pudding, baked 183 Quarter of lamb, baked Ill Roast Ill INDEX. 299 Page. Rabbit, baked 116 Fried 117 Stewed 117 Raised brown bread 163 Range, Army, No. 4 34 Ration box 246 Loaf in pans, space it should occupy . 225 Sacks for field use 248 Sacks, how to pack 248 The 47 Travel 49 Rations, on the march 253 Securing and transporting 247 Table of for 10 days' camp for 100 men 254 Raw cucumbers 130 Refuse, disposal of kitchen 211 Regimental officers should give strict attention to having food skillfully prepared 261 Remarks on baked puddings . 178 Breakfast rolls 157 Chocolate 195 Coffee . 191 Corn meal 160 Dried fruits 152 Eggs 154 Fish 72 Game 115 Griddle and pancakes 163 Meat 80 Pork 103 Potatoes . 120 Poultry 113 Puddings 169 Rice 270 Soup 57 Tea 191 Vegetables 118 Repacking to resume march 252 Repairs to Army Range No. 4 35 300 INDEX. Page. Rhubarb, stewed 154 Rice 270 Rice and potato pudding 171 Boiled, No. 1 143 Boiled, No. 2 _ 144 Cakes 166 Fried 145 How to boil 270 Panada 145