Kitchens will be better conducted if they are l^laced under the immediate charge of non-commis- sioned officers, who should be held responsible for their condition and for the proper use of rations. No one should be allowed to visit or remain in the kitchen except those who go there on duty or are employed therein. The greatest care should be observed in cleaning and scouring cooking utensils. Si:)ecial regulations for soldiers' fare cannot be made to suit each locality and circumstance. Per- sonal care and judgment on the part of company officers are relied on to j)revent waste or misuse. By due economy, some part of the ration can be saved and sold, and the proceeds applied to provide additional articles of diet. The food of prisoners is usually sent to their places of confinement, but post commanders may arrange to send prisoners, under proper guard, to their messes. Such proportions of company allowances of fuel, illuminating supplies, brooms, and scrubbing brushes as may be necessary for the service of a general mess should be allotted l^y the post commander. In the field the mess furniture of soldiers is limited to the smallest possible quantity, usually to one tin cup, knife, fork, and spoon, and such device for individual cooking as may be furnished by the Ordnance Department. MANUAL FOR ARMY COOKS. 41 DETAILS FOR SERVICE IN POST MESS. The following details for service in a " Post Mess " have been found to be very satisfactory. One officer. One non-commissioned officer — steward. One private as chief cook. Two privates as assistant cooks. Two privates, as kitchen police, from each organi- zation ; detailed for seven days, and to be excused from all company duties. One private, as a waiter, to be detailed by first sergeants daily for each table occupied by their respective companies. Duties, etc. OFFICER IN CHARGE. Under the immediate supervision of the post com- mander, the officer who is specially selected for this duty takes charge of the entire messing estab- lishment, and gives all directions for carrying out the system of messing and cooking. He has charge of all persons on duty in connection with the estab- lishment and gives his constant personal attention and oversight to all matters connected with the receipt, examination, and disposition of the ration, the care and disposal of the savings, the procuring, preparing, and cooking of food, and the serving of meals. He hears all complaints and corrects or reports any that seem to be well founded. In case of his failure to remedy subjects of complaint, report may be made to the post commander. He also has charge of the post garden, which should be the only garden cultivated at the post (except the hospital garden). The post mess fund may be administered by a mess council, which should consist of all the com- pany commanders present for duty; an account of which should be forwarded, through proper 42 MANUAL FOR ARMY COOKS. military channels, every three months, to the de- partment commander. The post mess fund is collected and held by the officer in charge, whose account is subject to in- spection by the post commander and the mess council, and he makes payments or purchases, on the warrants of the post commander, which war- rants are only drawn in pursuance of specific resolves of said council.

AI-modernized reading of the original text

Kitchens will be better conducted if they are placed under the immediate charge of non-commissioned officers, who should be held responsible for their condition and for the proper use of rations. No one should be allowed to visit or remain in the kitchen except those who go there on duty or are employed therein. The greatest care should be observed in cleaning and scouring cooking utensils. Si:)ecial regulations for soldiers' fare cannot be made to suit each locality and circumstance. Personal care and judgment on the part of company officers are relied on to prevent waste or misuse. By due economy, some part of the ration can be saved and sold, and the proceeds applied to provide additional articles of diet. The food of prisoners is usually sent to their places of confinement, but post commanders may arrange to send prisoners, under proper guard, to their messes. Such proportions of company allowances of fuel, illuminating supplies, brooms, and scrubbing brushes as may be necessary for the service of a general mess should be allotted by the post commander. In the field the mess furniture of soldiers is limited to the smallest possible quantity, usually to one tin cup, knife, fork, and spoon, and such device for individual cooking as may be furnished by the Ordnance Department. DETAILS FOR SERVICE IN POST MESS. The following details for service in a " Post Mess " have been found to be very satisfactory. One officer. One non-commissioned officer — steward. One private as chief cook. Two privates as assistant cooks. Two privates, as kitchen police, from each organization ; detailed for seven days, and to be excused from all company duties. One private, as a waiter, to be detailed by first sergeants daily for each table occupied by their respective companies. Duties, etc. OFFICER IN CHARGE. Under the immediate supervision of the post commander, the officer who is specially selected for this duty takes charge of the entire messing establishment, and gives all directions for carrying out the system of messing and cooking. He has charge of all persons on duty in connection with the establishment and gives his constant personal attention and oversight to all matters connected with the receipt, examination, and disposition of the ration, the care and disposal of the savings, the procuring, preparing, and cooking of food, and the serving of meals. He hears all complaints and corrects or reports any that seem to be well founded. In case of his failure to remedy subjects of complaint, report may be made to the post commander. He also has charge of the post garden, which should be the only garden cultivated at the post (except the hospital garden). The post mess fund may be administered by a mess council, which should consist of all the company commanders present for duty; an account of which should be forwarded, through proper military channels, every three months, to the department commander. The post mess fund is collected and held by the officer in charge, whose account is subject to inspection by the post commander and the mess council, and he makes payments or purchases, on the warrants of the post commander, which warrants are only drawn in pursuance of specific resolves of said council.

Manual for army cooks