At the end of June and December of each year
he renders a detailed report of the working of the
system to the post commander, with such remarks
and recommendations as he may deem expedient.
He has full charge of the lighting and heating of
the mess buildings, with which he should make him-
self thoroughly familiar ; also with everything per-
taining to the post mess, the buildings being under
his immediate and personal control.
The officer in charge makes frequent daily visits
to the buildings and carefully inspects the dishes,
kettles, boilers, steamers and roasters, etc.
The following are important general matters for
care by the officer in charge :
1. To maintain a regular and abundant supply
of provisions.
2. To economize the funds and to justify receipts
and expenditures by well- vouched accounts.
3. To decide with care upon the articles which
should form the soldiers' food.
4. To see as far as practicable that every article
of diet is wholesome and nutritious.
5. To acquaint himself as far as practicable with
the peculiar properties of the difi:erent articles of
food, or that food most conducive to the soldiers'
health.
STEWARDS, OR NON-COMMISSIONED OFFICERS.
The non-commissioned officer detailed for duty
in the post mess is known as " steward."
MANUAL FOR ARMY COOKS. 43
Under the immediate supervision of the officer in
charge, the steward has immediate charge of the
messing and is responsible for the discipline and
police of the establishment, and cases of neglect,
inattention, and insubordination are reported to
him.
The steward, notwithstanding his general super-
vision of the entire management, is immediately
and directly responsible that the food of the men is
properly prepared, served, and cooked, and requires
the cooks to give the closest attention to their
duties.
To insure uniformity, the steward sees that every-
thing has a place and that it is kept there when not
in use.
He sees that the floors are at all times scrupu-
lously clean, the utmost care being taken and
means devised to prevent souj), grease, etc., from
dropping on the floor and on the clothes of the men
while seated at the table. The officer in charge
gives this matter his personal attention.
He sees that the white caps, jackets, and aprons
are kept clean, that they are not used by the men
except while at work in the mess hall, and that
when not in use they are hung up in the place set
apart for that purpose ; that they are numbered in
regular series, and sent to the laundry to be washed,
etc. — the aprons three times a week and the caps
and jackets once a week.
THE COOKS, THE PREPARATION AND COOKING OF
THE FOOD, AND THE CLEANSING OF UTENSILS,
BOILERS, ETC.
The chief cook exercises general control over the
cooking and all details immediately connected there-
with.
He has immediate control of all cooking appar-
atus and is held responsible for its good order and
44 MANUAL FOR ARMY COOKS.
cleanliness, and while exercising general control of
all cooking, gives particular attention to the roast-
ing ovens, coffee nrns, coffee-roasting machine, and
refrigerator.
The first assistant cook has immediate charge of
the steamers and sonj) kettles, and renders such
assistance to the chief cook in the general prepara-
tion of meals as he may require.
Page 14
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
At the end of June and December of each year he renders a detailed report of the working of the system to the post commander, with such remarks and recommendations as he may deem expedient.
He has full charge of the lighting and heating of the mess buildings, with which he should make himself thoroughly familiar ; also with everything pertaining to the post mess, the buildings being under his immediate and personal control.
The officer in charge makes frequent daily visits to the buildings and carefully inspects the dishes, kettles, boilers, steamers and roasters, etc.
The following are important general matters for care by the officer in charge :
1. To maintain a regular and abundant supply of provisions.
2. To economize the funds and to justify receipts and expenditures by well- vouched accounts.
3. To decide with care upon the articles which should form the soldiers' food.
4. To see as far as practicable that every article of diet is wholesome and nutritious.
5. To acquaint himself as far as practicable with the peculiar properties of the difi:erent articles of food, or that food most conducive to the soldiers' health.
STEWARDS, OR NON-COMMISSIONED OFFICERS.
The non-commissioned officer detailed for duty in the post mess is known as " steward."
Under the immediate supervision of the officer in charge, the steward has immediate charge of the messing and is responsible for the discipline and police of the establishment, and cases of neglect, inattention, and insubordination are reported to him.
The steward, notwithstanding his general supervision of the entire management, is immediately and directly responsible that the food of the men is properly prepared, served, and cooked, and requires the cooks to give the closest attention to their duties.
To insure uniformity, the steward sees that everything has a place and that it is kept there when not in use.
He sees that the floors are at all times scrupulously clean, the utmost care being taken and means devised to prevent souj), grease, etc., from dropping on the floor and on the clothes of the men while seated at the table. The officer in charge gives this matter his personal attention.
He sees that the white caps, jackets, and aprons are kept clean, that they are not used by the men except while at work in the mess hall, and that when not in use they are hung up in the place set apart for that purpose ; that they are numbered in regular series, and sent to the laundry to be washed, etc. — the aprons three times a week and the caps and jackets once a week.
THE COOKS, THE PREPARATION AND COOKING OF THE FOOD, AND THE CLEANSING OF UTENSILS, BOILERS, ETC.
The chief cook exercises general control over the cooking and all details immediately connected therewith.
He has immediate control of all cooking apparatus and is held responsible for its good order and
cleanliness, and while exercising general control of all cooking, gives particular attention to the roasting ovens, coffee urns, coffee-roasting machine, and refrigerator.
The first assistant cook has immediate charge of the steamers and sonj) kettles, and renders such assistance to the chief cook in the general preparation of meals as he may require.