Manual for army cooks

Pudding, baked, with eggs 180 Without eggs 180 Soup . 64 Soup, from stock . 62 Spanish fried 190 Stewed 144 Toad in the hole 172 To boil. 270 Roasting coffee before a march 250 Meats, hints on 17 Roast loin of veal 112 Pot 82 Quarter of lamb 111 Rock butter sauce 185 Roll pudding, boiled 175 Rolls, breakfast . . 157 Parker house 158 Roly-poly 176 Rules for cooking vegetables 119 Sacks for rations for field use 247 Ration, how to pack. 248 Sago soup 62 Salad dressing 140 Salmon and tomatoes, baked 277 Boiled (canned) . . 277 Canned 198 Danish mode (canned) 277 Deviled (canned) 277 Salsify, stewed 137 Salt beef, and dumplings 266 Page, Salt beef, baked. 97 Boiled 97 Cooked : 96 Stewed 97 Salted meats, to freshen 261 Salt pork and hard bread 267 Boiled 104 Fried . 104 Salza sauce (Spanish) 187 Sauce, apple 185 Brown 101 Creole 100 Currant jelly 101 For boiled fish 80 For boiled mutton 101 For meat dishes, onion 100 Hot, Nos. 1, 2, 3, 4 185-186 Mint 111 Plain, for field pudding ,. 274 Rock butter 185 Salza (Spanish) 187 Sauerkraut- 136 Sausage, breakfast 106 Meat, fried 106 To make. 106 Savings 48 Scrambled eggs 157 Scurvy and diarrhea caused by want of skill in cooking. 261 Sea pie, sufficient for 22 men 276 Securing and transporting rations 247 Shad, baked 79 Planked 268 Shells, bomb 93 Shield for camp fire 215 Shrimps, canned 198 Slaw 137 Soup, barley from stock 61 Bean 67 Canned 198-275 Page. Soup, consomme __ 66 Directions for making 57 Dried bean, from stock 61 Dumpling, boiled 263 Fried bread for 72 Kidney 71 Macaroni, from stock 1 61 Mock oyster 69 Onion 70 Oxtail 66 Oyster (cove oysters) 69 Oyster, fresh 69 Pea 68 Pea, with salt pork or beef, sufficient for 22 men 262 Remarks on 57-262 Rice 62 Rice, from stock . . _ . 62 St. Patrick's 71 Sago 62 Should be frequently made in temporary camp 254 Stock (bouillon) 59 To color rich brown 100 Tomato, No. 1 63 Tomato, No. 2 . 64 Tomato and rice 67 Tomato and rice, from stock 62 Tomato, from stock 60 Vegetable 63 Vegetable, from stock 60 Space that should be occupied by the ration loaf 225 Spanish chile con carne 190 Dried beef with ijeppers 187 Estufado . 187 Fried rice 190 Frijoles 188 Frijoles, con Queso 188 Jambalaya 191 Salza sauce 187 Steak 187 Page. Spanish stew. - 186 Stuflfed chiles, green 188 Tamales 189 Tortillas 190 Spark, how to kindle 243 Spinach 137 Sprouts, Brussels 125 Squash, summer 127 Winter 127 St. Patrick's soup 71 Steaks or chops, to broil 265 Steak, Spanish 187 Steam cooker, the Barney 222 Instructions for using. 223 Steamed potatoes 122 Steep bank, oven in 225 Stew, a good 264 Sufficient for 22 men 275 Irish : 110 Irish, with salt beef 264 Meat, with garnish 264 Spanish . 186 Stewards in charge of post mess . 43 Stewed asparagus 150 Beans, dried. No. 1, No. 2 141-142 Beef heart 94 Cabbage 128 Canned com and tomatoes 276 Carrots 129 Celery 149 Cranberries 154 Cucumbers 130 Dried apples 274 Dried apricots 153 Dried peaches 274 Dried prunes 275 Green corn 131 Lima beans - 133 Lobster (canned) 278 Page. Stewed mushrooms 139 Onions 124 Parsnips 135 Potatoes 269 Rabbit 117 Rhubarb 154 Rice 144 Salsify 137 Tomatoes 134 Stews of beef or mutton 263 To brown 100 With canned meats 265 Stock pot 58 Soup (bouillon) 59 Stoves, extemporized 211 String beans, boiled 132 Stuffed chiles, green (Spanish) 188