The second assistant cook has immediate charge of the roasting ovens, and gives such assistance to the chief cook in the general preparation of meals as he may require. KITCHEN POLICE. The duties of the kitchen police are as follows : The preparation of vegetables and bread, the set- ting of the tables and placing the food thereon under supervision of the cooks, and the removing and cleansing of the dishes after each meal, and all work incident thereto, and such duties as the steward may prescribe. WAITERS. There is no regular force of waiters. At meals each of the first sergeants of companies details a waiter for each table occupied by his company, whose duty it is to assist his comrades in obtain- ing food in addition to that served. The waiters march in with their companies and leave the mess hall as soon as they have eaten their meals, and are required to do no other work about the establishment. The non-commissioned officers in charge of the companies are held strictly accountable that the waiters perform their work Avith neatness and dis- patch, and in order that the non-commissioned officers may give their men their strictest attention, they do not eat their meals until their companies MANUAL FOR ARMY COOKS. 45 are tliroiigli, and they have seen that the food is fairly and properly divided. GENERAL SUGGESTIONS. Meals should be served at hours designated by the commanding officer. All men should march with their companies to tlie mess hall, except the guard and prisoners, unless otherwise directed. No man sliould have his meal in advance of the time, except the guard and prisoners, or as ordered. The first sergeants should march their companies to meals and remain in the mess hall as already described until the meals are finished, and should be charged with the duty of preserving order in their respective companies. The following men only sliould be allowed to sleep in the mess building : 1. The steward. 2. The chief cook and the two assistant cooks. The steward should see that the occupied rooms are thoroughly ventilated and properly policed. They should be ready for inspection as soon as practicable after guard mount. The mess hall may be ventilated in winter by opening the doors or windows for a short time after each meal. The wash room should be cleansed after use in the morning, and the water-closet properly disinfected by one of the kitchen police designated. The Oflacer of the Day. He inspects and tastes each meal during his tour and submits with his report to the post commander the bill of fare for the day, upon the form annexed, with his guard re^^ort, with such remarks and recommendations as may seem projjer. 46 MANUAL FOR ARMY COOKS. POST MESS. BILL OF FARE. Dinner. Supper. Breakfast. Kemarks ; MANUAL FOR ARMY COOKS. 47 BILLS OF FARE. What to provide for meals is sometiines a per- plexing question, and the following tables are given as suggestions only. The number of dishes can be readily increased or diminished according to the locality and state of the funds of the company or mess.

AI-modernized reading of the original text

The second assistant cook has immediate charge of the roasting ovens, and gives such assistance to the chief cook in the general preparation of meals as he may require. KITCHEN POLICE. The duties of the kitchen police are as follows : The preparation of vegetables and bread, the setting of the tables and placing the food thereon under supervision of the cooks, and the removing and cleansing of the dishes after each meal, and all work incident thereto, and such duties as the steward may prescribe. WAITERS. There is no regular force of waiters. At meals each of the first sergeants of companies details a waiter for each table occupied by his company, whose duty it is to assist his comrades in obtaining food in addition to that served. The waiters march in with their companies and leave the mess hall as soon as they have eaten their meals, and are required to do no other work about the establishment. The non-commissioned officers in charge of the companies are held strictly accountable that the waiters perform their work Avith neatness and dispatch, and in order that the non-commissioned officers may give their men their strictest attention, they do not eat their meals until their companies are through, and they have seen that the food is fairly and properly divided. GENERAL SUGGESTIONS. Meals should be served at hours designated by the commanding officer. All men should march with their companies to tlie mess hall, except the guard and prisoners, unless otherwise directed. No man sliould have his meal in advance of the time, except the guard and prisoners, or as ordered. The first sergeants should march their companies to meals and remain in the mess hall as already described until the meals are finished, and should be charged with the duty of preserving order in their respective companies. The following men only sliould be allowed to sleep in the mess building : 1. The steward. 2. The chief cook and the two assistant cooks. The steward should see that the occupied rooms are thoroughly ventilated and properly policed. They should be ready for inspection as soon as practicable after guard mount. The mess hall may be ventilated in winter by opening the doors or windows for a short time after each meal. The wash room should be cleansed after use in the morning, and the water-closet properly disinfected by one of the kitchen police designated. The Oflacer of the Day. He inspects and tastes each meal during his tour and submits with his report to the post commander the bill of fare for the day, upon the form annexed, with his guard report, with such remarks and recommendations as may seem projjer. POST MESS. BILL OF FARE. Dinner. Supper. Breakfast. Kemarks ; BILLS OF FARE. What to provide for meals is sometiines a perplexing question, and the following tables are given as suggestions only. The number of dishes can be readily increased or diminished according to the locality and state of the funds of the company or mess.

Manual for army cooks